BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 7 // OCTOBER 2018
FRIERS
FISH
REVIEW
THE
NFFF BALL
THANK YOU FOR ATTENDING
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WELCOME TO THE
REVIEW
CONTENTS 4 22-25
02
28-30
10-13
CONTACT US
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 8 Copy Deadline - 2nd November 2018 Booking Deadline - 9th November 2018 Publication Date - 7th December 2018
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Fish Friers Review
The fish and chip trade has a great social scene and it’s at these events that friendships are forged which last a lifetime. There are so many people that work hard behind the scenes to organise these events and together they add an extra dimension to working in this industry. If you have not attended one before I really can’t stress enough how much you will benefit and most of all enjoy them. So, get your tickets booked for the Chippy Chat Ball, The National Fish and Chip Awards, the KFE Ball and get involved in National Fish and Chip Day, The Fry Top 50 and the Isle of Ely Open Day. Its all about working together and that way we all get stronger! Once again, I attended the Isle of Ely Open Day at the beginning of September, this event was even more pertinent this year with the extreme weather we experienced. The “Beast from the East” caused late planting and the prolonged dry period followed by rain has caused a lot of problems with the crop on unirrigated fields. We can’t expect quality imports as Europe has had a bad crop too, not good news I know but it is better that everyone is prepared and can plan for the rest of the year. The NFFF was contacted on this subject by the Financial Times and from this we have seen media coverage in the Daily Mail, The Sun, Daily Express and SkyNews. Portion sizes have never been as important as they are today.
PRESIDENT’S NOTES
FRIERS
FISH
Firstly, I would like to thank everyone who helped to make the NFFF Ball such a huge success. It was great to see so many new faces there; I hope your first experience of an industry get together showed you what a warm and welcoming industry we have. I would like to thank all the sponsors as without them we couldn’t hold our event.
As the nights draw in and the temperature cools down we see a shift in trade. Coastal shops probably get their lull after the busy summer period but inland shops hopefully will see a jump in trade. It’s worth remembering that without the shops in the summer serving great fish and chips, we would lose trade to other cuisines and without the shops inland in the winter doing a good job, then fish and chips would not be so popular with tourists! Let’s hope we all have a great last quarter and end the year on a high.
Andrew Crook NFFF President
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MEMBERSHIP PORTAL NFFF Annual General Meeting
23rd September 2018 The Vision Suite within the Village Hotel, Ashton-underLyne played host to this year’s NFFF 82nd Annual General Meeting. Firstly, we would like thank everyone who attended this year’s AGM, we hope to see you again next year.
President’s Speech
YOUR NFFF
The AGM commenced at 13:30pm, members had travelled from all corners of the UK, from Dungannon in County Tyrone, Northern Ireland to Forfar in Angus, Scotland, which was an indication of the meetings prominence. NFFF President, Andrew Crook, declared the meeting open and started proceedings by thanking everyone for attending. Andrew then announced the obituaries, with the passing of Anne Kirk (Former NFFF General Secretary), Briar Wilkinson (Drywite Ltd) and Artemis Pili. A minute’s silence was observed as a mark of respect. Apologies of absence were detailed, followed by the appointment of tellers. Andrew then addressed the room covering important items from the Federation’s Annual Report, highlighting the following points: • Andrew mentioned the NFFF have continued to grow relationships with industry partners and have welcomed a number of new associate members who wish to work with the NFFF and its members. Members of the Board have attended many meetings, with some opening up to contacts otherwise previously unattainable. • January saw the Seafish Industry Awards taking place in London, and celebrating 30 years of the event. The NFFF were extremely proud to have Board Members and Training Course Tutors in the majority of categories. • NFFF President Andrew Crook was invited to London to meet with Baroness Garden at Westminster, with
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apprenticeships on the agenda. • Regional Director for Scotland, Darren Boothroyd, sadly stood down from the Board following the sale of his shop, however the NFFF were delighted to welcome Colin Cromar into this position. • The NFFF continued towards the development of the new website. Andrew Crook also created the first NFFF micro site in this period; Chip Champ was created to give advice on all things potato, including acrylamide, which has once again been in the media this year. • The associate members meeting in April proved to be very popular due to the introduction of a guest speaker; Martyn Kersh of the Foodservice Packaging Association delivered a presentation on plastics in packaging. Late April saw Andrew Crook and David Miller of Millers Fish & Chips, visit a shop in Scotland, on behalf of a range supplier, to mediate in an ongoing dispute. Issue 4 of the Quality Award Guide was produced and distributed. • National Fish & Chip Day on 1st June saw Craig Maw and his partner Nikki Mutton serving fish and chips outside Trinity House in London, assisted by Andrew Crook who dropped in to support the event together with Tony Ropke of KFE. • The NFFF were recently asked to take over nutritional testing from Stelios Theocharous and with many areas of the ‘Out of Home’ eating sector being targeted, from child obesity to sugar tax to calorie reduction, this will be a powerful tool for shops moving forwards. • Denise Dodd re-joined the office team as General Office and Business Development Manager. Denise will be working with the general office to support and develop areas of the business as it continues in its growth.
www.federationoffishfriers.co.uk
X Finances The NFFF’s financial report was presented by NFFF Treasurer, Alan Hanna. A copy of these are available upon request at NFFF head office.
Elections National Officials • Andrew Crook was re-elected to the office of National President (unopposed). • Craig Maw was re-elected to the office of National Vice-President (unopposed). • Alan Hanna was re-elected to the office of National Treasurer (unopposed).
The Regional Directors, outside of England are: • Alan Hanna – Regional Director for Northern Ireland (unopposed). • John Penaluna – Regional Director for Wales (unopposed). • Colin Cromar – Regional Director for Scotland (unopposed). There were 4 Regional Directors who wished to run for re-election to represent England and 1 new nomination was received. A postal vote was carried out for the by-election, with results being given at the AGM.
• Craig Buckley was re-elected • Lesley Graves was re-elected • Caroline Murphy was re-elected • David Miller was elected Although Hugh Mantle was not elected following the AGM he was co-opted back onto the Board due to his individual knowledge and expertise.
David Miller elected NFFF Regional Director We are delighted to announce that David Miller, co-owner of Millers Fish & Chips, Haxby, York has been elected to the Board as a Regional Director for England. David Miller has been involved in the fish and chip industry, managing his family shop Millers Fish & Chips, for over 30 years, with his wife Lesley and son Nick, who joined the business in 2015. Millers Fish & Chips are currently the UK’s No 1 Independent Takeaway, National Fish and Chip Awards 2018 and Winners of North East of England Region. David has a drive and a passion to help support the fish and chip industry and the NFFF. Millers Fish & Chips have been a member of the NFFF for 32 years and have held the NFFF Quality Award continuously since its beginning in 1997. Alongside his new role as an NFFF Director, David will continue to provide training on behalf of the NFFF both at the NFFF Training Academy and In Shop Training as a NFFF approved trainer, a role which he has held for over 2 years.
Other awards: • Winners of North East of England Region and UK’s No 3 Independent Takeaway, National Fish and Chip Awards 2017 • Highly Commended in the Taste of Yorkshire category, White Rose Awards 2017 • Silver Award in the Taste of England, Awards of Excellence, Visit England 2018 • Winner of Small Family Business of the Year, Family Business United 2018 Andrew Crook, National President of the National Federation of Fish Friers, said: “We are pleased to welcome David to the Board. David is certainly well qualified for the position and brings a great deal of experience and expertise, which will stand the organisation in good stead as we continue to promote the important role the NFFF plays in the Industry. “The rest of the Board and I look forward to working with him to ensure the highest possible standards are maintained at fish and chip shops across the UK and abroad.”
ISSUE 7 // OCTOBER 2018
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MEMBERSHIP PORTAL Michael Pilli awarded life membership Former NFFF President Michael Pili was awarded NFFF life membership at the recent AGM. Life membership dates back to the early days of the NFFF and honours members and executives who have made a lasting contribution to the fish frying industry over the years the NFFF Board feel Michael deserves this. Michael “officially” began work in the family business in 1960; his parents were fish friers during the early 40’s. He has owned and managed shops around Birmingham and left his last shop in Sutton Coldfield in 1992 to act as a relief frier and consultant. He has sat on a number of local and national trade committees and judged prestigious competitions including The Modern Apprentice of the Year, The Drywite Young Fish Frier of the Year and The Seafish Fish and Chip Shop of the Year, Best Newcomer of the Year and other Competitions. He continues in this role today.
He supported the original Seafish Friers Quality Awards since inception in 1996 and began to “shadow” the Seafish Quality Award Officers during shop assessments in the Midlands from 2003 before being appointed an Assessor in early 2007. When the Quality Award was taken over by the National Federation of Fish Friers, he had the privilege of carrying out the very first assessment under a revamped scheme in December 2010. In early 2017, he became an Assessor for the Marine Stewardship Council and carries out MSC audits in fish and chip shops. In January 2017, he was the winner of the Outstanding Achievement Award to the Industry.
He was an Executive Councillor for the National Federation of Fish Friers from 1991-1995, Vice President 1995-1998 and served as President from 1998-2000.
YOUR NFFF
His involvement with training began in the late 80’s and he helped set up the Midlands Seafish Training Association in 1998 in the capacity as Chairman. He took over the role as the Training Manager in 2001, his current position.
Membership Returning Members
Direct Debit Renewed Members
88 Membership
29 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
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New Members Contact
Company
City/County
Contact
Company
City/County
Mr Harpreet Singh
Sea Birds
Barnsley
Ms Kaylee Herbert
Harlees Fish & Chips
Dorset
Mr Numal Suman
Malt & Salt
Hereford
Mr David Nicolaou
Auckley Friary
Doncaster
Mr Vikas Dharni
Cooper Lane Fisheries
Bradford
Mr Simon Walker
The Central Chippy
Northwich
Mr Shamim Ahmed
Sea Shell Fish & Chips
West Drayton
Mr Curtis Rea
Sole Plaice
Newtownards
Mrs Gurjeet Kaur
The Sutton Friers
Sutton Coldfield
Mr Craig Weatherall
Land & Sea
Sowerby Thirsk
Miss Jessica Chandler
Croft Street Fisheries
Farsley, Leeds
Mr William Somma
The Chippy
Hull
Mr Valney Hunter
Fields Fish Bar
Leicester
Mrs Zena Lindsay
Bramall
Cheshire
Mr Richard Long
Harlees Fish & Chips
Dorset
Mr Andrew Piller
Big Fry
Dereham
www.federationoffishfriers.co.uk
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TRAINING ACADEMY PORTAL Seafood Training Academy
Food Authenticity and Integrity Workshop a Success Food Authenticity and Integrity is a hot topic for the food industry in the UK, and Lesley Graves, NFFF Director was on hand at a recent Business Breakfast Briefing event in Grimsby to find out more on behalf of the fish frying sector.
Southern Regional College expand apprenticeship service to include Northern Ireland Fish Frying sector. College is ready to launch suite of apprenticeships to support fish and chips businesses. For more on each of these topics visit the www.federationoffishfriers.co.uk
Blackpool College & the Fylde College Blackpool College announce enhanced support for fish frying apprenticeships using the latest hospitality apprenticeship standard.
YOUR NFFF
New North Wales initiative from Coleg Cambria Coleg Cambria is the latest apprenticeship provider to support fish frying apprenticeships. Starting this autumn, Coleg Cambria will work with the Federation and Seafish to offer apprenticeships to fish friers throughout North Wales. Northern Ireland – New Developments in Food & Drink Apprenticeships for Fish Friers
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)
7th, 8th, 9th January 2019
8th, 9th, 10th July 2019
Learn more about training by contacting NFFF HQ.
11th, 12th, 13th February 2019
12th, 13th, 14th August 2019
Tel: 0113 230 7044 or Email: h.brook@federationoffishfriers.co.uk
11th, 12th, 13th March 2019
2nd, 3rd, 4th September 2019
8th, 9th, 10th April 2019
7th, 8th, 9th October 2019
20th, 21st, 22nd May 2019
4th, 5th, 6th November 2019
10th, 11th, 12th June 2019
9th, 10th, 11th December 2019
Dates for the Diary NFFF Three Day Training Course 5th, 6th, 7th November 2018 3rd, 4th, 5th December 2018
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NFFF Three Day Training Course dates for 2019
www.federationoffishfriers.co.uk
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NFFF QUALITY AWARD PORTAL NFFF Quality Award helps guide shops through the National Fish and Chip Awards! The NFFF were delighted see that 8 of the 10 finalists of the Fish and Chip Shop of the Year 2019 award are NFFF Quality Award holding shops. The NFFF Quality Award is a scheme aimed at improving standards and rewarding shops that provide top quality fish and chips in a clean, hygienic and safe environment and it can help you achieve the results if thinking of entering the National Fish and Chip Award. Good luck in the next round. Why take the NFFF Quality Award? The award is a great marketing opportunity and promoting your business through the display of an award such as this helps you to increase customer confidence and awareness, and helps your business to stay one step ahead.
The Quality Award also acts as a great opportunity for your business to be independently audited by an experienced, industry approved assessor, helping you to pick up on areas where you can improve your business. How to enter? To enter the NFFF Quality Award we first encourage you to read through the Guidelines Document to understand what the assessment will cover. Once you are happy that your business will meet these criteria you can contact us for the Application Form and Terms and Conditions form, sending both documents back to the NFFF. For more details contact Helen Brook on 0113 230 7044 or email h.brook@federationoffishfriers.co.uk
Catch Up
YOUR NFFF
Our new and returning NFFF Quality Award Holders
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New and Returning Members September 2018
THE FULLRANGE OF EXPERTISE
Returning Members Contact Mr Daniel Harding Mr Daniel Harding Mr Kenneth Derrett
Company Angel Lane Fish & Chips Sandgate Friery* Newington Fish Bar
Mr Adrian Atter
Regent Fish & Chips
City/County Penrith, Cumbria Penrith, Cumbria Ramsgate, Kent Horsforth, Leeds, West Yorkshire
Company Captains Fish & Chips
City/County Hoddesdon, Herts
New Members Contact Antonio Forgionio * MSC
Interested in the NFFF Quality Award? Learn more by calling the NFFF Head Office or simply scan this code.
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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www.federationoffishfriers.co.uk
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WE HAD A BALL! Thank you to everyone who attended this year’s NFFF Ball. The dance floor was ready, the room was set and the doors were open for this year’s NFFF Ball! We were delighted to welcome over 220 guests to the Village Hotel is Ashton-under-Lyne, Greater Manchester. The night was one to celebrate with friends new and old. On the evening, the NFFF was raising money for two separate charities, the Fishermen’s Mission and the Dougie Mac Hospice. Through a game of heads and tails an amazing £1,500 was raised and has been sent to both charities to help support the work they both undertake. After dinner we moved on the evening’s entertainment:
Aaron Calvert
Thank You The NFFF would like to thank everyone who attended this years’ Ball, we understand for some the travel was long, but we believe the weekend made the trip worthwhile. The event couldn’t have taken place without the generous contributions of the sponsors and supporters: James T Blakeman, Kerry Foodservice, Premier 1 Filtration, Drywite Limited, Smales, VA Whitley, T Quality and BD Signs. ...and finally, we look forward to welcoming you to the NFFF Ball 2019!!
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Sweet Sensation Sweet Sensation featured a highly gifted and charismatic front man, Al Dwyer, the band presented an evening of unforgettable songs performed to perfection, from artistes such as, Kool & The Gang, The Trammps, Bee Gees, The Temptations and many more.
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www.federationoffishfriers.co.uk
ISSUE 7 // OCTOBER 2018
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With special thanks to:
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HEALTHY LIVES HEALTHY PEOPLE Written by Dawn Gray, the Friary This is the current statement from the government’s white paper. This document sets out facts and statistics which are quite alarming to the everyday person, especially those of us that enjoy a delicious takeaway from our local community. How can we minimise those alarming statistics? Two out of three people are obese, seven out of ten people consume more salt than the recommended amount, and one out of three people now suffer high blood pressure, this is currently costing our NHS 4.2 Billion pounds per year.
INDUSTRY TALK
I qualified as a general nurse in 1994, and practiced in Raigmore hospital for more than 20 years, in Inverness, healthy living is part of my psyche. Owning a fish and chip takeaway in Beauly is a privilege for me as I am able to serve my community and surrounding areas the best product I can, so I set out to ensure that my products would be healthier and have more options to all age groups. I had met my husband Christie who was running a fish and chip shop and restaurant, he has just attained his quality award from the NFFF and I encouraged him to enter the competition for the best fish and chip shop in the UK, he was delighted to be shortlisted in the top 10. I worked in the restaurant for a short time and I could see how much part of the community the shop was, I thought maybe I could make a difference too if the opportunity ever arose, then 2 years later we acquired the Friary. I was able to take over and change the products into both smaller and healthier options without compromising on taste. I think that businesses must take more responsibility with their menus and offer healthier options along with smaller portions, which is what I currently offer with the Friarys menu. Feeling this responsibility I decided to offer smaller portions with the offer of the ‘Lite Bite’ which can be offered to the senior citizen or the more health conscious person, I decided the best way forward was to have this product nutritionally analysed so that my product would be completely transparent nutritionally.
under pressure and have a responsibility as an industry, to play our part in combating obesity. I now display the calorific Kcal value of this portion on my menu to enable the more health conscious person to have that healthier option. I found that more people were asking for the ‘lite Bite’ option and I now felt like a more responsible fish and chip shop owner, and at the same time would be complying with the government’s latest requirements which will eventually in the future sanction products to ensure reduced salt, and fat intake in takeaway menus. When customers are ordering their meal, I will casually ask them if they are choosing the lite bite as a healthier option 8/10 people will reply yes, they state they are more health conscious than before and are much more aware of the benefits of choosing the smaller and healthier options As a former nurse and already an advocate for healthy living, we had already implemented ways of reducing portion sizes without being too obvious, we changed the packaging sizes and offered more size options, we also ensure there is continuity of portion control with a smaller chip scoop that we purchased specially for that purpose. I would recommend to other business owners to take part in this process of analysing their product, as we all have a shared responsibility to our community to make sure we promote healthy lives which in turn will make healthy people. The future for Team Friary is to ensure we are current and up to date with government guidelines for tackling obesity in the food industry, we will continue to work on offering consistent portion control and products that are both tasty and healthier. We will continue to support our community to enjoy the nation’s favourite dish and in making these changes we can be sure that they can enjoy it for longer!
I also decided to do some research and found that the NFFF were working alongside the government to help promote the fish and chip industry as a healthier option than your other takeaways. I did some research on a fish and chip forum and discovered Stelios Theocharous was offering nutritional testing and analysing of products. I sent away my portion of the smaller ‘Lite Bite’ The results didn’t shock me, I was actually delighted with them. For us to have produced a healthier version of the nation’s favourite dish was very rewarding. I felt I could now contribute to a healthier option for my customers which I felt was important especially in this current climate, where I mentioned earlier we are all
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www.federationoffishfriers.co.uk
CALORIE REDUCTION WHY WE NEED TO ACT? Portions have got larger over the years and people have become less active meaning that the NHS is having to treat more obesity related health problems. By making small changes we can help improve the health of the nation and also improve our food quality and profitability at the same time. The NFFF Perfect Portion initiative includes a website dedicated to food quality and portion control, useful tricks and tips on how to manage your oil, offer more portion choice and we even offer a service to have your food nutritionally tested. You can visit this website at: www.perfectportion.co.uk
Food for thought! A recent survey from Diabetes UK showed that around 60% of the public said that they would be more likely to eat at an establishment that offered calorie labelling on its menus, and 79% of respondents to a recent survey by Public Health England said they think that menus should include the number of calories in food and drinks.
The aim of the policy is to ensure that consumers have access to clear and accurate information about the calorie content of the food and drink that they and their families are purchasing and consuming. Making this information available can help people to make informed and healthy choices for themselves and their families and regulate their energy intake and that of their children effectively. This will contribute to efforts to reduce rates of children being overweight and obese. This testing is not yet mandatory, but if you want to find out just how your fish and chips compare with a McDonalds Big Mac meal, BK Whopper meal or KFC Boneless Banquet meal then the NFFF are here to help. We have a range of tests through a UKAS accredited laboratory at heavily discounted rates for NFFF members.
The Government intends to introduce legislation to make calorie labelling compulsory in the out ofhome sector, this will include restaurants, cafes and takeaways, as well as online businesses that sell food or drink for takeaway or home delivery that is ready to be consumed. You can read the full policy proposal and take part in the consultation by visiting: https://www.gov.uk/ government/consultations/calorie-labelling-for-foodand-drink-served-outside-of-the-home
Price List (inc VAT) TO DISPLAY RESULTS:
NFFF Member rates (inc VAT) First in batch or single test
Additional tests in same batch
Non-member rates (inc VAT) First in batch or single test
Additional tests in same batch
To display energy only
£150
£108
£210
£168
To display energy +4, or all 7 nutrients
£228
£186
£288
£246
Acrylamide only
£198
£156
£258
£216
Want to know more! Contact the NFFF Head Office on: 0113 230 7044 Email mail@federationoffishfriers.co.uk Visit www.perfectportion.co.uk
ISSUE 7 // OCTOBER 2018
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THE NFFF & BRITISH TAKEAWAY CAMPAIGN’S HUGH MANTLE TO JOIN T-LEVEL ADVISORY BOARD Hugh Mantle of the NFFF & British Takeaway Campaign (BTC) will advise the government as it develops the new catering and hospitality T-level, set to be rolled out in 2022. Mantle will be joined on the panel by Marriott executive James Welch; Robert Marshall-Slater, head of hospitality at Kendal College; and Johanna Keith, apprenticeship manager at Azzurri Restaurants, the group behind Zizzi and Ask. Hugh will represent the takeaway sector, and ensure the course will help address its skill shortage. Hugh has worked in the catering and hospitality sector for more than 30 years and specialises in industry training. He is currently a trainer at the NFFF’s dedicated training academy as well as with major brands including Whitbread and Harry Ramsden’s. Commenting on his appointment to the T-level panel, he said: “The BTC’s appointment to the catering and hospitality T-level panel provides a great opportunity to make sure that the qualification fits the needs of businesses, and the BTC will play its part in providing a voice on behalf of takeaway restaurants across the country. “We want to get more young British people fired up about working in this exciting industry by ensuring they get the right training to build successful careers in the sector.” Ibrahim Dogus, chair of the British Takeaway Campaign, added: “The catering and hospitality T-level marks an important first step in addressing shortages and will boost business confidence – particularly as 37% of takeaways think Brexit will make recruitment even more difficult. Looking ahead, ahead as a “Looking sector representing tastes and cuisines from across the globe, we want to work with governmentt to ensure that
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takeaway restaurants have access to a range of specialist skills from at home and abroad. In addition to upskilling the domestic workforce, this can be achieved with a postBrexit immigration system that enables the takeaway sector to access specialist chefs and staff they need from around the world.” Andrew Crook, NFFF President, said: “The NFFF were delighted to learn the news that NFFF Regional Director for England, Hugh Mantle, has been selected to join a new advisory panel which will advise the government on the design and development of the new catering and hospitality T Level.
sector by gaining recognised qualifications. Hugh’s application to sit on the panel follows his involvement with the British Takeaway Campaign (BTC) on behalf of the NFFF. Hugh will represent the takeaway sector ensuring their needs are taken into account in the development stages of the qualification. This is exciting news for the NFFF, for Hugh and for the industry.”
This could prove to be the initial rung on the job ladder to help complete a structured career path in fish and chips and allow employees to move between different areas of the hospitality
www.federationoffishfriers.co.uk
ISSUE 7 // OCTOBER 2018
Foodservice
BORN AND BRED IN GAINSBOROUGH
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KILIMANJARO CHIPPY CHALLENGE 2018 – THE JOURNEY TOLD… Written by Alan Hanna, NFFF Treasurer, Regional Director and owner of Pitstop Fastfood
INDUSTRY TALK
After 11 months of arduous training in the Mourne Mountains, organising the logistics of the trip and negotiating sponsorship, the big day had arrived – we finally landed in Kilimanjaro airport! However, even after all the planning, this was not without its problems; a set of flag poles and a duffle bag were missing and I was hauled by customs, not to explain the 3Kg of Golden Sheaf Batter mix, but because I hadn’t got the appropriate paperwork for the children’s toys we were bringing to the orphanage!
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DAY 2 - A trip to the local market to purchase potatoes and some cooking utensils. Well, all I can say is that in all the time I have known Mal, I have never seen him so quiet and hold cash so tightly that his knuckles turned white! DAY 3 - Was a special day as we arrived at Fortune Kids Orphanage and were greeted by 10 beautiful children singing a welcome to us. This really touched my heart and made the trip worthwhile. With only a 2-ring gas cooker, no running water and a ‘not so clean’ chopping board, we prepared fish and chips and Mcwhinneys sausages to the delight of the very excited children and the staff, who were eager to taste them. We ended the day handing over £5,000.00 to the director of the orphanage who assured me that this generous donation would provide running water, buy much needed mattresses, pay the rent for 1 year, feed the children and even enable a few of the children to attend the local school. DAY 4 - Off to the mountain – after being assigned a porter, and having had our luggage weighed we were ready for the first part of the ascent through the rainforest. Well, there was no turning back now! After 4
hours of trekking accompanied by black and white monkeys swinging through the trees we arrived at Big Tree Camp (2,800m) and this was our base for the night. DAY 5 - Saw us up and ready for an 8am start, trekking through the rainforest towards the Giant Moorland Zone, stopping for lunch at the Shira Crater and eventually arriving at our destination for the night Shira Camp 1 (3,500m).
DAY 8 - Started at 6am with a clear view of what lay ahead – Barranko Wall, it looked tricky but totally doable. There was only room for one person at a time but the views were spectacular and it made it all worthwhile. After arriving at Karanga Camp (4050m) we had some down time, sampled some of the local entertainment provided by the porters and guides.
DAY 6 - No one could really have prepared us for the extremely cold nights!! So feeling tired after so little sleep we walked across the Shira Plateau arriving at Shira Camp 2 in time for lunch. We were required to trek a further 200m higher and back down again to allow us to acclimatise. DAY 7 - Woke up to a hard frost at 5.30am, ready for the 4 hour trek to Lava Tower. This was a tough day as it was essential that we stopped every hour to adapt as the high altitude was beginning to take its toll. Even though I hadn’t much of an appetite at this stage, the sight of 2 of the largest mice I have ever seen certainly left me with no desire to eat. Base camp for the night was Barranco Camp where the topic of conversation was Barranco Wall, our challenge for the following day.
Continued on page 20
www.federationoffishfriers.co.uk
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ISSUE 7 // OCTOBER 2018
The long-established business has been run by the same family for over 30 years and is being offered for sale owing to owner’s retirement. A four bedroomed detached house, adjacent to the business, is also available for sale. £475,000 For the Freehold Property, Business and Fixtures & Fittings or Alternatively £36,000 Per Annum for the Property & Equipment, together with a Small Premium for the Goodwill.
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INDUSTRY TALK
DAY 9 - After arriving at Barafu Camp (4,650m) 4 hours later and despite low oxygen levels we had a job to do. We rushed about putting up banners and tents on rocks and anything that stood still. There was a great buzz in the camp as everyone waited in anticipation as we erected The Worlds 1ST Fish and Chip shop on Kilimanjaro. We prepared, cooked and served McWhinneys sausages, fish from Unique Seafood coated in Golden Sheaf Batter from Kerry Foods, and cooked in Florigo frying equipment, for 35 people. All this with only 2½ litres of cooking oil, one chopping board and 2 large blunt knives. This was the only piece of the jigsaw we didn’t look after ourselves. The only problem now was that despite the sense of achievement, we realised we needed to eat and rest as we were scheduled to leave camp within the next 6 hours to summit. At 11.45pm, dressed in extra warm clothing and sporting head torches, we started our ascent. Spotting a group of Americans ahead , Athmania, our guide was determined to overtake them so with his mantra “on your right, on your right” we charged past the Americans but poor Mal thought this was our new pace for the climb and looked extremely worried. Without a doubt this climb was a challenge and my body was saying one thing but my mind was fully focused on reaching the summit. At sunrise things were looking more achievable and the natural beauty at
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Stella Point was amazing – ice pillars, glaciers, clear blue skies – we felt we were on top of the world, despite the difficulty trying to breathe. DAY 10 – 7.30am, 5896m later we had reached our goal, Uhuru Peak! And boy was it worth it! The sense of achievement in putting up all our sponsors banners and numerous photo opportunities was undeniable. I think I have gained numerous brownie points as it was my 25th Wedding Anniversary, and as a surprise for my wife I displayed a banner of our original wedding day and sent the picture to Catrina. The descent back down to Barafu Camp was extremely quick but very dusty and we arrived to a celebratory reception of song and dance from the team. After lunch and a further 4 hour trek we arrived at Mweka Camp 3,100m. DAY 11 – A final farewell to most of the team and a further 4 hour descent to Mweka Gate where we prepared for a return trip to the hotel ready for a well-deserved shower and a beer!
Well as you know we arrived home safe to Northern Ireland to a warm welcome and back to business in our shops as usual. Thank you Finally we would like to acknowledge the generosity of our Title Sponsor McWhinneys sausages, Category sponsors Kerry foods, Unique Seafoods, Florigo frying solutions and all other supporting Sponsors. We would personally like to extend our thanks and gratitude to the NFFF and all who contributed at the NFFF Ball. This was a trip of a lifetime only made possible by the support of our families and dedicated teams back in our shops. Monies raised will be donated to the Fortune Kids Orphanage that we visited and The Fishermen’s Mission.
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YOUNG FISH FRIER OF THE YEAR Drywite Young Fish Frier of the Year Competition revealed! Since its inception in 1995, the Drywite Young Fish Frier of the Year competition has thrived with each year; the competition becoming fiercer, with more and more participants developing in their careers as fish friers. The competition was founded by Kelvin Lee and the late Briar Wilkinson in memory of their late father Malcom Lee, and is now into its 22nd year of running. The remaining six candidates will now battle it out to become the winner of the prestigious competition, one of 14 categories in the 2019 National Fish & Chip Awards, but this was only after the final 10 had completed their individual best practise day at the NFFF Training Academy.
INDUSTRY TALK
The six remaining finalists are,
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• Maria Magdalena Ganea Papas Fish & Chips, Scarborough, North Yorkshire • Alex Walker Lows Traditional Fish & Chips, Westhill, Aberdeenshire • Sam Parry Top Chippy, Llanrwst, Conwy • Charlie Collins Frydales, Leicester, Leicestershire • Lauren Kellaway Kellaway’s Fish and Chips, Truro, Cornwall • James Workman Millers Fish & Chips, Haxby, North Yorkshire The best practice days took place on the 11th & 12th September and were judged by Kelvin Lee (Drywite Limited), Mark Drummond (Drywite Young Fish Frier of the Year Head Judge), Michael Pili (Independent Seafish Judge), Craig Buckley (Drywite YFFY 2010/11 Winner) Leigh Foster (Drywite YFFY 2014 Winner), Tracy Poskitt (Independent
Seafish Judge) and Nicky Lewis (Drywite Limited). The day consisted of an intensive skills based assessment – which included chipping potatoes, making batter and frying fish – followed by a personal interview. Mark Drummond stated, “Winning the Drywite Young Fish Frier of the Year Competition is probably the highest accolade for an individual in our industry and it is a great achievement for all who win, who are finalists and semi-finalists. It is only possible because of the commitment of Drywite working together with industry partners such as the NFFF.
at the NFFF head office in Leeds, helping to judge the 10 semifinalists for the 2019 Drywite Young Fish Frier of the Year Competition together with representatives from Seafish and the NFFF. All ten semifinalists were extremely talented young people. Some of these exceptional candidates were so evenly matched that we found it impossible to pick just five, so this year we are in the unusual situation of having a top six”.
Kelvin Lee, Managing Director of Drywite Ltd, said: “I spent a thoroughly enjoyable couple of days
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INDUSTRY TALK
DRYWITE YOUNG FISH FRIERS
Maria Magdalena Ganea
Alex Walker
Sam Parry
Papas Fish & Chips, Scarborough, North Yorkshire
Lows Traditional Fish & Chips, Westhill, Aberdeenshire
Top Chippy, Llanrwst, Conwy
Years in the Trade: 3
Years in the Trade: 7 ½
First memory of fish & chips: My first shift when I fried my first fish, it was a disaster! My former boss took a picture and still to this day I am reminded about the horror.
First memory of fish & chips: My first shift at Lows, my family didn’t let me have fish and chips!
Mushy Peas, Curry Sauce, Beans or Gravy: Mushy Peas How do you unwind away from fish and chips? I walk home after work, it gives me time to reflect, speak to family and when I get home I play with my baby.
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Years in the Trade: 4 ½ First memory of fish & chips: Helping out at a young age at my grandfather’s shop.
Mushy Peas, Curry Sauce, Beans or Gravy: Beans How do you unwind away from fish and chips? Some drinks with friends…85P vodka mixer, need I say more!?
Mushy Peas, Curry Sauce, Beans or Gravy: Gravy! How do you unwind away from fish and chips? I live above the shop, so I literally live and breathe fish and chips! However, I do like to ride my motorcycle round Snowdonia.
www.federationoffishfriers.co.uk
Charlie Collins
Lauren Kellaway
James Workman
Frydales, Leicester, Leicestershire
Kellaway’s Fish and Chips, Truro, Cornwall
Millers Fish & Chips, Haxby, North Yorkshire
Years in the Trade: 6
Years in the Trade: 4 ½
Years in the Trade: 2
First memory of fish & chips: Walking to my local shop to pick up a bag of chips for ‘chip butties’
First memory of fish & chips: Age 3, when my parents first started in the trade.
Mushy Peas, Curry Sauce, Beans or Gravy: Gravy
Mushy Peas, Curry Sauce, Beans or Gravy: Curry Sauce
First memory of fish & chips: When I was 4 years old, going to Hornsea for my first portion of fish and chips.
How do you unwind away from fish and chips? Eating out at different restaurants, and mainly watching sport.
How do you unwind away from fish and chips? I don’t get to very often, due to living above the shop, I do usually get a week off to go snowboarding!
ISSUE 7 // OCTOBER 2018
Mushy Peas, Curry Sauce, Beans or Gravy: Mushy Peas How do you unwind away from fish and chips? I don’t unwind, fish and chips is my life and I’m always wanting to give back.
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A DAY AT THE FARM ISLE OF ELY, FIELD TO FRIER OPEN DAY
INDUSTRY TALK
Over 100 fish and chip shop owners and representatives from all across the UK, including the National Federation of Fish Friers, descended on a little old farm on the outskirts of Ely. The Isle of Ely Produce held its annual ‘From Field to Frier’ open day on the 9th September 2018 hosted by John, Oliver and Claire Boutwood.
it gets together top suppliers, farmers and friers under one roof not only to discuss the journey of the potato but also to see some great presentations from award winning shops and new ideas from the industry.”
The day is based around showing fish friers the work and effort which goes into producing the high quality potato crop that the fish and chip industry requires. Together with a trip to a working farm guests on the day were treated to speeches from award winning fish and chip shop owners and industry experts including: • Andrew Crook, NFFF President • Ian Addision, VITO UK • Peter Fraser, Harbour Lights – International Mushy Pea Day! • Lizzie Matthews, HOLL Oil • Oliver Boutwood, Isle of Ely • Mark Corbally & Pete Calvert, Mister C’s • Hans Frode Kielland Asmyhr, Norwegian Seafood Council • Q&A with Calum Richardson • Chris Prideaux, ANSUL, Tyco Fire Suppression • David & Nick Miller, Millers Fish and Chips NFFF President Andrew Crook said: “The day is essential to fully understand the work that goes on behind the scenes to take a potato from the field to a frier. Having the best potatoes available at the right time (and price) is a key part of making great fish and chips. I would like to thank everyone at the Isle of Ely Produce for once again organizing a fantastic day, full of excellent industry speakers including the farmers that take time away from their business to help fish friers understand the processes each farmer will go through to try produce the perfect chip for our industry.” Oliver Boutwood, Isle of Ely Director, said “It was so good once again to see so many top shops giving up their time and joining us for our open day. This event is unique as
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www.federationoffishfriers.co.uk
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WELCOME TO THE WOODNOOK CHIPPY THE REVIEW IN CONVERSATION WITH LAUREN BUTLER OF WOODNOOK CHIPPY
INDUSTRY TALK
Tell us about yourself and what brought you into fish and chips?
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My first ever job was in Ye Olde Fish & Chip Shoppe in Mottram where I grew up and I loved it! I worked there for 5 years, through school and college, and within the last two years I had a set of keys and was setting up and running the chippy in the owners absence. I loved the queues out the door, knowing what the regulars wanted and being part of a great team. This definitely set me up well for a successful career in retail management in the years to come but I always thought - I would love my very own chippy (despite being scared of fish!!!).
Tell us how you found your shop and why was Woodnook Chippy the one for you? My search for a chip shop started really unexpected. Now living in Rossendale a friend sent me a link to a chippy for sale across the road from my house!! So naturally I went to view it, put an offer in but in the end this wasn’t to be. Now the dream was in reach thanks to help from friends and family, I couldn’t go back to my 9 - 5 and give up on the dream so I kept searching. Woodnook was one of the few that ticked all the right boxes, good reputation but lots of potential to grow, great space front and back,
good location and just that gut feeling that, yes this is going to amazing!
How was the process when getting your fish and chip shop, any secret surprises? The process was long and frustrating at times! Having bought a house last year, I had a good understanding of how slow these things can be with solicitors and estate agents but with the shop there was three parties, including the landlord. I kept in constant contact with everyone and having a good relationship with the seller was key as we helped each other keep things moving along. The surprises came upon getting the keys to the shop. Woodnook stood out because when I viewed the shop several times it was always exceptionally clean however due to ill health of the sellers they had ceased trading once they accepted my offer. To cut a long story short the shop was left to me extremely dirty and messy and not in the state it was in when we had viewed it. This set re-opening the shop back by a couple of weeks but turning a negative into a positive I have used this time to renovate the shop a little more than planned to save time in the future.
Why did you feel training was so important? Before I had even put an offer in on Woodnook I knew that if I wanted to offer great products to customers I would need training. My experience in retail management has given me the skills needed to ensure great customer service and how to run the business side of things but I knew from my time at Mottram chippy all those years ago that running a successful fish and chip shop is not easy and I had a lot to learn (and still do!). I found the NFFF three-day course and there didn’t seem to be anyone else offering a similar course to the same standard so it seemed a no brainer to book on before completing on Woodnook.
www.federationoffishfriers.co.uk
EST D 1964
CURRY SAUCE
NEW
FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK
WELCOME TO THE WOODNOOK CHIPPY
INDUSTRY TALK
Was it beneficial?
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The three-day course was amazing and exceeded my expectations. The passion and energy the trainers have for the industry and their own shops is inspirational - this just made me even more excited to be joining the industry and to be backed by such a great membership gives me the confidence needed. I also booked the 1 day in shop training course and Cem from Packet Bridge Fish and Chips (who was also on our three-day course) came to train me and the Wooknook team in my shop. I would highly recommend this as it was so good
to work the shop, and see how we worked in the space, and get advice on equipment needed and how to organise.
What advice would you give someone looking to start up in fish and chips? Go for it!! If I was to do it all over again I would start with the NFFF three-day course before putting in an offer on a shop and use the NFFF for help and advice along the journey as much as possible. No question is too small. I would also speak to suppliers early on to get a good understanding of prices, delivery days and to build up
a good relationship with them so when it comes to opening everyone understands your needs.
How was your first week in the shop and what are you aims for the years to come? It was very very over whelming! Opening the doors Tuesday morning I felt well prepared, pies, chips, fish, sides already to go and really happy with the quality of product waiting for customers! Although trade was good by the end of the day the reality had set in and I had lots of questions! What do I do with the left over pies / chips for example and how on earth do I cut down my fish waste AND find time to make home made products. Thankfully NFFF where on hand to take lots of my questions and my suppliers have been really helpful. Now starting week 2 I am slightly less overwhelmed and happy to see some of the same faces returning for chippy tea! It can only get easier...right? In the coming years I would like to look into getting a mobile van for events and festivals, together with the shop. To start with though I would love to gain the NFFF Quality Award. It would be such an honour to be alongside some of the best fish and chip shops in the UK so I will be working hard and will hopefully be nominated for local awards and the National Fish & Chip Awards.
www.federationoffishfriers.co.uk
The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway
always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more. Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.” Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans -fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality.“Frymax has long been established as the best cooking oil in the market”says Dan“Top quality food needs a top quality frying medium and there is none better than Frymax. It certainly contributed to our winning this prestigious award” .
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RISING COSTS IN THE INDUSTRY
INDUSTRY TALK
Across 2018 the fish and chip industry has been seeing rising costs in both fish prices and potato prices. In the past month the NFFF have been contacted a number of times to comment on the issue from media outlets such as the Financial Times to Sky News.
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The fish and chip industry have faced a difficult few months and this is likely to continue for the remainder of the year. The potato stocks are not going to improve due to the extreme weather the UK and Europe faced both in the winter of 2017 and the summer months of 2018. As an industry we are struggling because of the large portions which we are guilty of offering, this is a legacy of the last drought in the summer of 1976. In 1976 many fish and chip shops shut for weeks after potato prices went so high that they could not charge people enough to cover the cost. Away from potatoes, fish prices have continued to increase and
For more on the fish costs provided by FASFA please visit the NFFF website, news section.
below FAFSA Chairman, John Rutherford has compiled fish prices to showcase the market price in recent years for both frozen at sea haddock and cod. NFFF President Andrew Crook said; “The recent media attention goes to show that outside our industry the general public are starting to realise the increased pressure we are facing as costs increase. It is now more important than ever to get your portioning and pricing correct.
We still massively undersell ourselves compared to other food options, I am guilty of this too in my own shop, but as we go forward this is going to have to change. We have a great product which is a British icon and we need to make sure we are around to serve it to the general public for years to come, but in a sensible portion and at a sensible price that enables us to cover our bills, pay our staff a good wage (we are nothing without good staff!) and hopefully make a profit at the end of the week!”
www.federationoffishfriers.co.uk
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DATE FOR YOUR DIARY FRY I.T., the premier trade show for the Fish & Chip industry, brought to you by Friars Pride is back with a bang!
INDUSTRY TALK
FRY I.T. 2019 will be returning to the Westpoint Arena Exeter on Sunday 17th March 2019. The Exeter venue is in an ideal location for Fish Friers in the South West, the South of England and the Cotswolds. Don’t let the distance put you off if you are from further afield, last time around customers from as far as Lincolnshire and Norfolk made the trip to the Westpoint Arena to get their hands on the fantastic exclusive offers and promotions. We would also love to welcome and meet all Fish Friers from the Cornwall region, all the way to Lands End! If you have attended FRY I.T. before then you will know how beneficial it can be for your Fish & Chip Shop. If you have never visited then all you need to know is that FRY I.T. 2019 is a trade show tailored to the Fish & Chip Industry that offers Fish Friers the opportunity to speak with industry experts, try products on the day with live cooking demonstrations and take advantage of great on-the-day-only deals! FRY I.T. 2019, It’s not rocket science, here are our top 10 reasons to register and get your engines revving! 10. Exclusive show-day-only offers and promotions! 9. Meet the Friars Pride team and suppliers 8. Try before you buy! – Have the
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chance to taste and sample a variety of products 7. Speak to Frozen at Sea Fishing Vessel owners and secure your fish supply 6. Live Seminars! – FRY I.T. 2019 will have fantastic live industryrelevant and informative seminars running throughout the day 5. Speak with other shop owners and industry experts to receive guidance and invaluable advice 4. Get the family involved Children’s entertainment will be provided 3. Meet the faces behind the Fish & Chip trade media – NFFF (Fish Friers Review), Chippy Chat and FRY Magazine 2. Take a look at brand new industry innovations 1. FRY I.T. is completely FREE! Just register via the link below or speak with your sales manager.
LIFT OFF! You are now ready to launch your Fish & Chip shop into the 2019 season fully stocked with fantastic produce at a promotional price! Sign up at www.friarspride.com/ fry-it or speak to sales, alternatively you can sign up by calling the FRY I.T. hotline on 01733 316444 between 10am and 2pm.
XXX X2
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1
To register for tickets go to www.friarspride.com/fry-it
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Launch yourself into the season at
FRY I.T. 2019!
SUNDAY 17TH MARCH, 10AM - 4PM
WESTPOINT ARENA, EXETER, EX5 1DJ Brought to you by @FriarsPride
ISSUE 7 // OCTOBER 2018
@FriarsPrideLtd
@friarspride
www.friarspride.com
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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
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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: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@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
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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
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NFFF ASSOCIATE MEMBERS 1) Duct Cleaning Service Ltd
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
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
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
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 commercial property to trade. Moving
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7) 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
8) 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
9) SME Insurance Services
Insurance for the National Federation of Fish Friers. Our team of experienced representatives have expert knowledge on the type and level of insurance fish and chip shops typically need and provide reassurance that you are in safe hands. With access to a wide range of market leading insurance companies as well as other specialist insurers we can offer products which have been designed to meet the needs of your industry. Tel: 0330 134 4558 Email: online@smeinsurance.com Web: www.smeinsurance.com/nfff
10) Thornhill Insurance
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 throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk
FISH SUPPLIERS 11) 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
12) 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
13) 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
14) 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
15) 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 16) 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
17) Smedes Fine Foods
Smedes is a family owned Business with a long-standing tradition of producing innovative, premium quality batter products. With more than 45 years of experience, we are proud to be THE specialist producer of the finest, crispiest batter mixes for fish and chicken. Also Gluten Free available. Tel: NI/UK 0044 28 95680440 (office NI/UK) Tel: ROI 00353 66 7169029 (office Ireland) Email: Foodservice@smedesfood production.com Email: industry@smedesfoodproduction.com Web: www.smedesfoodproduction.com Agent Industry NI/UK/ROI: Web: www.lindenburg.org Email: Edmond@lindenburg.org Industrial supplier of functional ingredients and marinades 4
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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
18) 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
19) 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
20) 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
21) 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 abond for improved batter adhesion and 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
BUSINESS DIRECTORY
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
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NFFF ASSOCIATE MEMBERS GENERAL TRADE
6) Peel Tech
Suppliers of a multi award winning eco potato peel and starch recycle filtration system Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
1) 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
7) 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
2) BD Signs
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
BUSINESS DIRECTORY
3) 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 8) Premier 1 Filtration
Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants across the UK and Europe.
4) Elite Shopfitters (Leeds)
We have over 30 years experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment. We can also supply spaces and accessories alongside Bold Chippers and Peelers.
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
Contact: Steve Calvert Mob: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
9) 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
5) 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
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10) Vito UK
Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day
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‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk
11) 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
17) 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
12) Flavoil
Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk
18) 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
13) ADM Trading (UK) Limited
Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
19) Meadow Vale Foods
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
14) 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
15) 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
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16) James T Blakeman Co Ltd
OILS AND FATS
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Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk
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NFFF ASSOCIATE MEMBERS POTATOES AND PRE PREP CHIPS
5) Bold Catering Equipment
1) 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:
6) Florigo
- 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
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
3) 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. Contact: Julie Croker Tel: 01327 810 370 Email: sales@angelrefrigeration.co.uk Website: www.angelrefrigeration.co.uk
9) Hopkins Catering Ltd
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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 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
13) 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 14) 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
15) Friars Pride Ltd
Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
17) 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
18) V A Whitley & Co Ltd
VA Whitley are the premier supplier to the Fish and Chip and Fast Food Trade in the North West of England, North Midlands and North and Mid Wales since 1899. Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk0
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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
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12) Martyn Edwards/Frank Ford
Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934
Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com
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7) Henry Nuttall 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
Suppression System)
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
11) Mallinson’s of Oldham Ltd
8) Hewigo UK Ltd
4) TYCO (Ansul Restaurant Fire
10) KFE Ltd
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 The Original and Market leading Frying Range since 1865. With a successful history within the trade, you can ensure you are dealing with a dependable company to ensure the best service. Our frying ranges have stood the test of time, known for their reliability and recovery, ensuring they can cope with the busiest of shops. We offer the market leading High Efficiency ECO burners and Integral triple stage filtration system as standard across all our ranges with every range made bespoke for you. Contact: Jack Price Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk
2) Isle of Ely
16) Henry Colbeck Ltd
Email: info@hopkins.biz Web: www.hopkins.biz
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BUSINESS DIRECTORY
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
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SELLING or BUYING a business? that’s OUR business…
Fish & Chips/ Restaurant Southport Leasehold £195,000 Takings £10k pw (30week pa) Ref: CF33513NW North West
01704 876600
Fish and Chips/ Restaurant West Sussex Freehold £550,000 Takings £5,500pw Ref: CF33344T Kent & Sussex
01273 803777
Fish & Chip Shop Great Yarmouth L/H £29,995 - F/H £375,000 Takings £130,000pa Ref: R33403E Norfolk
Fish and Chip Takeaway Milton Keynes Leasehold £149,950 Takings £5,000pw Ref: CF33271XA
01603 280873
Herts/Beds/Essex 01908 904555
1 Successfully selling all types of catering businesses for over 50 years 1 For a FREE market appraisal, without obligation Head Office 01404 813952
www.emfgroup.com
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WEB - www.veritas-sales.co.uk EMAIL - sales@veritas-sales.co.uk
R DE R UN FFE O Charity in England & Wales No 232822 and Scotland No SC039088
TRADERS BOARD
Now available to Buy online
42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers. Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
RETIREMENT SALE! BUSY DEVON FISH & CHIP SHOP WITH FURTHER POTENTIAL Busy shopping parade popular residential suburb Devon city. Smart lock-up premises comprehensively equipped throughout. Adjusted net profit before wages approximately £95,484 per annum. Only open 31 hours per week. No deliveries. Excellent potential to boost trade. Secure lease. Rent only £6,500 per annum. Apply in the first instance to: It’s Our Plaice Fish & Chips Limited, C/O Thomas Westcott, Chartered Accountants, Plym House, 3 Longbridge Road, Plymouth, Devon, PL3 5TP
FOR SALE Traditional seaside fish & chip shop with prominent seafront location, panoramic sea views, located by the famous Cleethorpes Railway Station Clock Tower. Formerly the railway refreshment rooms but has been a long standing fish shop business for last 30 years with just two leaseholders, offering good business longevity. 40 seat indoor eat in area, as well as outside seating. 4 pan HE range, fully equipped potato prep room, ample storage space, all equipment fixtures and fittings will be included in the sale. Scope for extended opening hours. Lease fully negotiable and renewable at end of term. Ready to walk in and go business!
£240,000 leasehold. Contact for more info, Laura Spavin, 07764179196
Van. 2.3 Diesel, with 87,800 miles. The van was refurbished to a very high standard as follows; The van has recently had a new battery & reversing camera installed for easy manoeuvring. The van currently holds a 5 star food & hygiene rating The van has been used for many private functions and events such as weddings, christenings, parties, as well as being used for general rounds around the surrounding towns on a weekly basis.
Price - £30,000 Contact Peter on pbeedle@btinternet.com 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.
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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
DUCT CLEANING SERVICE LTD Duct Cleaning Services we are now TR19 compliant
Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small.
E-mail: info@ductcleaningserviceltd.co.uk
Tel Michael on 07580 799763 or Darren on 07974 676224. Web: www.ductcleaningserviceltd.co.uk
NFFF Head Office Contact Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office Office Manager Denise Dodd - denise.dodd@federationoffishfriers.co.uk
PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk Finance Fiona McStay – f.mcstay@federationoffishfriers.co.uk Fish Friers Review Robert Norris – r.norris@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
Mr Hugh Mantle
Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE
ISSUE 7 // OCTOBER 2018
Miss Caroline Murphy Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE
Mr David Miller Tel: 07759 055587 E-mail: davidmillernfff@hotmail.com Millers Fish And Chips, 55 The Village, Haxby, York, North Yorkshire, YO32 2JE
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 all your ducting needs.
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
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JASON PARSONAGE, MIDDLETON FOODS REGIONAL DEVELOPMENT MANAGER 1. What would you do with £500,000? I would take a gap year and let loose with 200k then return with 300k for investment.
7. What is your favourite drink? Rum, because drinking rum before 10am makes you a pirate not an alcoholic.
8. Do you prefer cod or haddock? Cod - so good they named a gaming franchise after it.
10 QUESTIONS WITH…
9. What is your first memory of fish and chips? Being on a beach as a kid stood by the water eating my chips looking at the fish in the water. Never did it cross your mind to put the two together. A taste sensation.
Maldives
2. What is your dream holiday destination in the UK, and also abroad? In the UK it has to be St Ives, I can never be too far from a pasty! Going abroad I would love to go to the Maldives maybe I will for my honeymoon.
3. What is your favourite sport, and which is your least favourite? My favourite, anything that involves engines and my least favourite, anything that involves your legs!
10. What is your prediction for the fish and potato industries? It could take a battering, quite literally.
4. If you could be granted one superhero power, what would it be and why? I would like the ability to turn wine into water! It would be a laugh when out having a meal everyone in the place kicking off.
5. Which three people, dead or alive, would comprise your perfect dinner date? I wouldn’t pick dead people as conversation will be limited and loads of food wasted. Better going with people alive!
6. Describe your perfect weekend. A luxury yacht with jet skis and drinks together with good company and not a care in the world.
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www.federationoffishfriers.co.uk
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ISSUE 7 // OCTOBER 2018
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www.federationoffishfriers.co.uk