Fish Friers Review - April - 2021 by National Federation of Fish Friers

WRITTEN BY FISH FRIERS FOR FISH FRIERS DIGITAL // APRIL 2021

BECOME A MEMBER ONLINE TODAY BY VISITING: WWW.NFFF.CO.UK

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Spring has sprung and there is a much more positive atmosphere in the country as the vaccine is rolled out and the cases of Covid-19 reduce. Wider hospitality is open to outdoor custom and soon indoor hospitality will be allowed, albeit with a likely reduced capacity. Foreign travel is looking less likely this year for most, but domestic tourism is seeing unprecedented volumes of bookings. We may see a fall in trade with venues reopening but the number of people booking a staycation does seem to suggest we should have a decent year ahead. With the European championships due to start in just over a month we have another opportunity to drive sales. Click and collect and deliveries are perfect for customers who do not want to miss any of the match. It is the perfect event to ride on the back of by offering bundle deals or special offers. Since our AGM last year, we have been searching for an NFFF Director for Scotland. Each of the devolved nations have their own rules and we feel that we need representation in all four corners

of the UK. We are delighted to announce that Stuart Devine of the Ashvale will be joining our team, and I am sure that Stuart will represent and support Scottish members well. What Stuart doesn’t know about fish and chips isn’t worth knowing and he is extremely passionate about the industry. I am very much looking forward to working with him. The NFFF is the busiest that I have ever known it, we are working on so many different initiatives at the moment and each meeting we attend raises the profile of fish and chips and ensures our voice is heard. With most meetings being virtual now it means we can fit even more into a working week. If you are not a member then please consider joining as the more members we have the more that we can do for the industry. The pandemic may be easing a little but the NFFF will continue to work hard to keep the flag flying for fish and chips. If there is something you are concerned about or you think we need to look at then please contact me at Andrew@NFFF.co.uk.

Published by The National Federation of Fish Friers New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk

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CONTENTS Page 4

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New Director for Scotland

Investing in the future

County’s community hero

Introducing Sheryl 1

HELLO! AND WELCOME TO THE MEMBERSHIP PAGE Written by Sheryl Coward, Membership & Administration Coordinator Allow me to introduce myself, I’m Sheryl, the new membership coordinator who has taken over from Eileen. I’m hoping to eventually fill her boots and they are some pretty large boots to fill I can tell you that! Being new to the team, it’s my job to look into all the nooks and crannies of membership and see what pops out to me first. Well, so far I’ve noticed quite a lot and I’d like to run through what I’ve found in my short travels around the NFFF Membership desk.. here goes! Benefits! How many! Ton’s and here’s what I’ve found so far: Contact – Direct lines straight to the member of staff you need, if you need to speak to somebody, we are here for you, we’ll listen to what you have to say and offer the support you require. If there is a question that the membership team can’t answer, then you know that we will take it to the highest level, and who better than one of our Directors who have the experience and knowledge base to answer and advise you. Good eh! Not many other companies will offer that service! Great customer service is what we strive for. Legal Advice – There is nothing worse than trying to run your business and look after your family while you have concerns and issues running around in your head! Yes, we have Google, it’s great, but there are so many different areas covered and versions of the same thing it can get confusing and whose advice do you listen to? So we offer the ARAG Legal Cover as a member benefit. Seriously, the areas that they cover are vast and here’s just a few of them: • Employment Advice Line – Contractual – Disciplinaries – Grievances • Tax Advice Line – Income Tax – Sales Tax – Excise Taxes – Payroll Tax – Property Tax

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• Legal Advice Line – Shop Premises Property Law – Commercial Law – Environmental Law – Contract law – Corporate Law – Employment Law • Documentation Templates – Health & Safety – Employment – Business Startup – Property – Debt & Recovery Which basically means that anything you need in relation to the above, anything you are not sure of or any issues that are keeping you awake at night are covered by the ARAG Legal Team and that peace of mind is just at the other end of a telephone line. Training – I’ve been having a look around the training that we offer, and seriously, it does cover everything that you would need to open and run your chip shop while ensuring that both you and your staff are trained in all aspects of running, maintaining and working in a chip shop. As you will have seen previously in the magazine there are lot’s different options available, and the zoom training courses have proved very successful over the last year.

Quality Accreditation Scheme – The Quality Accreditation Scheme offers a virtual inspection by an NFFF Approved Assessor who assesses the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and most importantly the quality of the cooked product, this could lead to your feature being put in the Fish Friers review! Free publicity is always good publicity! The Fish Friers Review is a benefit of membership and as member you are guaranteed to receive each copy. Not only does this give you access to the products and services offered to the sector through our advertisers, it gives you an idea of what your fellow members are doing through the articles they submit, you receive the latest news and legislation, information on new products and a directory of all the suppliers who are affiliated with the NFFF.

As the website says, “The NFFF is run by fish friers, for fish friers – and to our members, we’re the 5th emergency service!” it really is true. I hope you have enjoyed reading just a few of the great benefits that I’ve found so far, and I hope to delve deeper into the NFFF Benefits as I go along because I think there is a lot more to tell! So now we have been introduced, and you know who I am, here’s how to get a hold of me for any queries or concerns you may have. Myself and the team are ready and happy to help and support you in any way we can. Office Tel: 0113 2307044 Direct Dial: 0113 3208274 Email: sheryl@NFFF.co.uk Have a great day!

Sheryl

NFFF.co.uk – This website is huge! It provides a great deal of information and has its own section for members. NFFF.co.uk supplies advice and statistics on consumer sales and much more. These benefits really are the tip of the iceberg, the background and support behind them is immense from people who are as passionate about fish & chips as I think you are.

Fish Friers Review

STUART DEVINE JOINS THE NFFF BOARD OF DIRECTORS The National Federation of Fish Friers (NFFF) are delighted to announce that Stuart Devine of the Ashvale has been co-opted to the Board of Directors as Regional Director for Scotland. Stuart started his journey in the fish and chip industry as a 16 year old when he joined the Ashvale, working part time in between studying to become a PE teacher. From then Stuart has worked in every role in the business before becoming a trainee manager aged 18 and then a Director of the business at 26. The Ashvale operates 7 shops across Aberdeenshire, employing over 150 staff. Stuart was award an MBE in the 2014 New Year’s honours list for his service to the industry and for charitable work. On his appointment to the Board of Directors, Stuart said: “I’m delighted to join the NFFF Board of Directors, I have always been a passionate supporter of the NFFF and the work they undertake for our industry. To now be able to play my part in helping to move the industry further forward is exciting. I believe Scotland to have some of the best operators and the quality of fish and chips has never been healthier. We have lots of young, enthusiastic operators joining and helping to evolve the trade. These new operators are helping to push the industry forward, we are no longer

just back street shops selling traditional fish and chips. We are offering more healthy options catering for different diets. The changes which have been taking place over recent years is great to see and I hope to be able to provide help, experience, and guidance to members in Scotland.” NFFF President Andrew Crook said “I speak for the whole Board when I say we are delighted to welcome Stuart on to the Board of Directors. Stuart’s passion for fish and chips is second to none and his experience will help continue to push the NFFF and fish and chips forwards. Stuart is passionate about developing the industry to ensure fish and chips can continue to be a proudly British staple enjoyed by future generations, Stuart is also extremely focused on bringing the next generation of fish friers into the industry and into the NFFF.” Becoming an NFFF member has never been easier, join us today via our online application on www.NFFF. co.uk. You can now pay for your membership monthly and access all the benefits that are included. If you would like to discuss further please feel free to contact us on 0113 230 7044 or email membership@ nfff.co.uk

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TRAINING PORTAL

Have you recently employed new team members or are you thinking of expanding your team? Do you have an induction plan in place, do you know how and when you will train them, perhaps you just haven’t had the time to look into this? Let us help you. Why not take a look at the NFFF ‘Introduction to Fish & Chips’ training course. This course gives information on the history of fish and chips, sourcing ingredients, basic Food Hygiene, Health and Safety and much more. It will provide the learner with a good understanding of the basics of fish and chips and can form part of a new starter induction. This course can be done online at a time and place to suit. The cost of the course is £20.00. However, we are currently offering this to NFFF members with a 50% discount until the end of May 2021. If you want further information about this course or want to register members of your team, please follow the link below. Don’t forget to use the voucher code NFFF50 to get your discount.

READ MORE – CLICK HERE We also offer a variety of other courses including: • Online Zoom training courses – why not look through NFFF Training Academy Prospectus. There is sure to be something to suit! • Level 2 & Level 3 Qualifications to study online at a time and place to suit you and your team members.

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The qualifications that we are currently offering are as follows: • Level 2 – Food Hygiene -£9.50 + vat (£11.40 including vat) • Level 2 – Health & Safety in the Workplace – £9.50 + vat (£11.40 including vat) • Level 2- HACCP – £9.50 + vat (£11.40 including vat) • Level 2 – Allergens Awareness for Caterers – £9.50 + vat (£11.40 including vat) • Level 2 – Fire Safety Awareness – £14.00 + vat (£16.80 including vat) • Level 3 – Food Hygiene – £65.00 + vat (£78.00 including vat) All of the above prices are per person and are available to you and your team. The courses are excellent value for money and are provided at a cost that we hope allows you to put more of your team members through. As the employer you are also able to track the progress of the candidates throughout their study on any of the online courses on which you enrol them. These online courses are the perfect introduction to handling food in a safe and hygienic manner. The Level 2 courses are perfect for anyone who is actively involved in food handling and its preparation. The Level 3 course is an advanced course and is suited to senior members of your team such as supervisors, managers, team leaders and you the business owner. Giving your team access to these qualifications will not only add value to your business, this will also show you are committed to their learning and development whilst continuously raising your standards.

TO VIEW AND REGISTER FOR THE COURSES THAT ARE AVAILABLE – CLICK HERE

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QUALITY ACCREDITATION PORTAL How do you inform new customers about your product, is it always ‘word of mouth’? How do you capture passers-by or new people to the area? You have to promote the products you sell, and we can help you with that. The Quality Accreditation scheme identifies fish & chip shops who operate to the highest standards; this includes the quality and taste of the product together with the levels of hygiene upheld and the shops presentation. To register for the scheme, you need to hold a minimum score of 3 or above on ‘Scores on the Door’ or a ‘Pass’ if you are in Scotland. The scheme is an online application and assessment process, it is proving very popular, and many shops have already joined. New and returning QA holding shops Linfords Traditional – Market Deeping, The Cods Scallops – Market Harborough Catchems End – Bewdley Fish & Chips @ Western Grove – Chester Frankies Fish & Chips – Shetland Isles Burton Road Chippy – Lincoln The Real Food Café – Tyndrum Harbour Lights – Falmouth Newington Fish Bar – Ramsgate French’s Fish &Chips – Norfolk Henleys of Wivenhoe – Wivenhoe Hillycroft Fisheries – Morley Paignton Pier – Paignton Longsands Fish Kitchen – Tynemouth Pisces – Fleetwood Mister C’s – Selby The Chippy – Limavady

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“We had our renewal a few weeks ago. We found the whole experience very straight forward it also helps us to maintain our standards & stay compliant regarding Health & Safety etc. I would highly recommend to everyone in our industry!“ David Henley – Henley’s of Wivenhoe

“Having been in the trade for nearly 50 years we find something new on each assessment. We currently hold the Quality Award and has moved onto the Quality Accreditation scheme. I have done my self-assessment and looking forward to the zoom session. All I can say is give it go!” Delmon Fecci – Fecci’s Fish and Chips Catchems End Fish Bar

Hillycroft Fisheries

Fish and Chips @ Weston Grove

Burton Road Chippy

Newington Fish Bar

www.tquality.co.uk 0330 1243707 Fish Friers Review Review

RAISING THE BRAND PROFILE OF MALLINSON’S OF OLDHAM Mallinson’s of Oldham, who in 2020 celebrated their centenary year, offers a variety of frying ranges, services and spare parts to fish and chip shops across the UK and beyond. The business had been taken over by new owners who were looking to re-introduce their ranges to the market and raise the profile of the brand to match the high quality product and service.

Putting the focus on bespoke British ranges Mallinson’s already had a good reputation within the frying community who use their ranges, however launching their new brand during the Brexit transition created an opportunity to highlight their British credentials. Working with Eat Marketing, we focused on capturing the heritage and pride surrounding British manufacturing in Mallinson’s rebrand and website design.

Bringing the brand into a new century With the branding refresh, it was important to bring Mallinson’s experience to the forefront and at the same time modernise the brand to also connect with a wider range of fish fryers. Their previous logo had been in use since the 1990’s and customers didn’t really understand what it stood for. A new roundel logo now places emphasis on the letter ‘M’ of Mallinson’s and features the updated strapline ‘Bespoke British Ranges’. The shape of the logo lends itself to being used as a stamp or sticker on future marketing assets, whilst the brand colour palette has also been evolved.

Using history to design the future Prior to working with Eat Marketing, Mallinson’s website was dated in both functionality and presentation. It didn’t fully represent the company’s culture, heritage or industry expertise, or provide the opportunity to purchase spare parts and accessories.

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Their new website shines a light on Mallinson’s unique selling points and shows the breadth of services available to customers. The ‘About’ page’s timeline also highlights key moments in the brand’s history. Customers are now able to access detailed information about Mallinson’s ranges and the variety of services offered, along with finding the answers to common frying range questions. Client success stories are easy to view through the dedicated ‘Case Studies’ section, whilst an online shop allows visitors to browse and buy spare parts and range accessories. “With Eat Marketing’s creative insight, we now have a modern brand that still symbolises our heritage,” Martin Lever, Director at Mallinson’s of Oldham, said. “Combining this with our refreshed website design allows us to really add momentum behind our marketing, confidently connecting with new customers and showcasing what being part of the Mallinson’s community is all about.”

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“

What are your unique selling points?

What’s your brand story?

Why Whysettle settlefor forstock stockimages imageswhen whenyou you How do customers could could have have photography photographythat's that'sasas perceive your business? unique uniqueasasyour yourfood? food? How do you compare Maria Louca Maria Maria Louca Sales &Louca Marketing Director Sales Sales & Marketing & Marketing Director Director

against your competition?

Visit:Visit: eat-marketing.co.uk/photography-packages eat-marketing.co.uk/photography-packages Request a FREE Marketing Audit. Exclusive to NFFF Members. talk or4661 talk to Maria to Maria oneat-marketing.co.uk 0845 on 0845 835835 46614661 for more for more details. details. Call Maria on 0845or 835 or visit

Fish Friers Review

INVESTING IN THE FUTURE The Fish Friers Review in conversation with Josette Foster of Fish and Chips @ Weston Grove Please tell us about you and your business, what enticed you into industry? Richard and I are the proud owners of Fish and Chips @ Weston Grove in Chester. The shop is located near Chester Zoo and has a keen focus on the environment being gold sustainable palm Oil champions for Chester Zoo, MSC certified and plastic free pioneers for the city of Chester. We strongly believe that we must invest in our future so people can enjoy fish and chips for generations to come. We entered into the industry because we both found it interesting, diverse, vibrant, exciting and it gave me a great opportunity to become self-employed in a field I was familiar with.

As business owners you have always made a commitment to investing in your team, especially your younger members of staff, by putting them through training. Why is this important to you as a business? Before we bought the shop, I was a senior leader at a large FE college. Prior to this I taught hospitality, training young chefs, managers and front of house staff

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for the future. I knew the power of investing time and energy into training young talent and felt immense pride when my learners were then successful. What is really great is that I can now see the benefits of training from all perspectives. I used to work with and encourage employers to have learners on placements, take on apprentices and employ young people. In our business in Chester, it has been so important to build capacity ready to deal with the increase in sales from our many awards. I always want to retain staff so they can grow and develop their skills in a supportive and friendly environment. Retention of staff is very high as staff feel valued. It is not always possible to keep every member of young staff as we recruit staff who are usually completing their GCSEs, A levels or vocational courses and who are just starting off on their careers. Transferable skills are essential for any young person, my greatest joy is when they do leave to fulfil their ambitions at university and leave us with a wealth of experience and knowledge. In interview situations or when writing their personal statements, they are well

equipped to answer complex questions about their experience with working examples. Molly, who worked with us for a couple of years whilst doing her A levels, went on to train to be an officer in the Royal Navy. She said the interview went well because she could answer every question with a variety of examples of what problems occurred, how she dealt with it and what was the outcome. Whilst with us, these highly trained members of the team contribute to our overall success providing a consistently high quality product and providing excellent customer service. During holiday periods they return to us and provide valuable holiday cover. Never underestimate the impact training in our incredible industry has on someone’s future career.

Working in fish and chips can wrongly be seen by some as an area where you cannot progress or a develop a career, what would you say to those with that opinion? There are many routes which people can take to a successful career. I left school with hardly any qualifications but because people believed in me in the hospitality industry, I achieved great things, finally going to university, and completing a masters. When I look back at my experience, I am extremely grateful for the advice and guidance I received along the way from the people who invested in my future, I think that is why I am so passionate to share this with others. These are very uncertain times, my own daughter started university but as soon as it went to online learning due to Covid she realised it was not for her. She is now doing a Level 4 apprenticeship and I now believe is receiving far better tailormade training. I know her skills and abilities far more because we have worked under immense pressure together. When she applied for university she had a wealth of examples of her experience and during the short time on her course had wonderful working examples she could relate to which gave her a better understanding of the complex

theories she was learning. On her apprenticeship now she takes part in workshops with students from many other sectors in hospitality and amazes them with her knowledge and understanding of our working practices and the impact these have. I am a tough employer, have high expectations and stretch young people to enable them to realise their full potential. James our Level 3 apprentice started as a Level 2 fish frier food production apprentice. To observe James being trained 1:1 by Richard and soaking up every bit of information like a sponge was so rewarding. How true is the saying, ‘tell me and I will forget, teach me and I will remember, show me and I will learn’. James was very lucky to be trained by the greats in our industry at the NFFF training school online course and the difference in him is unbelievable.

What qualifications and training have you provided for your staff? Our staff have been exposed to a wide variety of training which always starts with our in-house induction programme. Staff love recognition for training so the NFFF certificate courses are a must. Staff have completed courses such as Hygiene Level 2 and Level 3, health and safety, chip champions, first aid, mental health first aid and the new fire safety course. The MSC training is excellent too.

What advice would you give to other owners looking at training needs? Appraisals are a must; these can be as quick as looking at an individual’s strengths and areas for improvement drawing up a training needs analysis to identify training needs and career aspirations. This then feeds into your overall training plan so that you can budget training and plan which staff will do which qualification. Tailor made training helps your business by setting standards, improving consistency and raising your profile and reputation.

Fish Friers Review

Have you done online learning or is it all physical training? A mixture of both. People learn differently. Some like listening, some watching, some practical experience, some a mixture. Give them paid time to do online learning and keep results private. Support your staff who do not have the internet or a computer. The NFFF training is amazing and has reduced rates for members. The Level 3 hygiene for example is as excellent price. The online courses offered by the NFFF are easy to access, quick to do and provide a certificate of recognition. We always celebrate success, make a fun ceremony when certificates arrive and share on social media which customers love, and display in our shop. We had dementia training in house with an external trainer and we joined teams across Chester for external training to be Makaton friendly. Post lockdown we will be going to Billingsgate for the amazing shellfish training course.

What steps would you like to see industry put in place to encourage employment and training in a fish and chip shop? I strongly believe we should have a stand at careers fairs and trade shows. Videos of our industry should be made and sent out to schools. We should offer placements for young people to experience the workplace. I spend time in schools promoting fish, delivering cookery courses, scientific experiments, maths problems and try hard to expose young people to our industry as much as possible. Young people need to see positive role models and hear about their backgrounds and careers. I can think of two special people on my team who would love to do this, it’s more powerful than listening to an adult. Apprenticeships in our industry must be used more. I have been so impressed by the training and support my team have received from HIT training.

How have you seen your staff grow and develop from the time you have spent with them? James and Joelle are so passionate about our industry. They are not alone as you only have to look around our industry to spot young talent. You all have your own super stars. There was a young man, Ben Hodgin from Seniors fish and chips in the last issue of Fry magazine, what a rising star! But could these members of staff join the NFFF and if so, what would it cost. At the moment membership is open to single or multiple shops but does not include individual employees.

YOUR FEDERATION, YOUR MAGAZINE, YOUR STORIES! Written by fish friers for fish friers – The Fish Friers Review loves to work with all our members to showcase your stories! Contact us at media@nfff.co.uk

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That is why I wanted the NFFF to set up a membership for members of our teams. A reduced rate for employers to sign up their staff, they will get a badge to wear with pride and belong to the industry. Events to network with each other, discount for training, competitions from suppliers to win trips away, equipment or uniforms (come on suppliers, sponsor this membership category!) James “I have received the most amazing 1:1 training with Richard. I have such fun at work and have been given more and more responsibilities. I am so proud of how far I have come in such a short time.” Will “I can apply the skills I learn at work to my studies at school where I am studying maths, chemistry and physics. I was very shy when I joined and I am now very confident in social situations.” Lizzie “I am now able to see my strengths after working in such a busy environment. I know I am calm under pressure, reliable and able to identify when a colleague needs my help before they ask.” Joelle “I really enjoy my role and the on the job training I receive. I feel that I am really stretched and challenged which makes it so interesting. I learn so much in a supportive environment with any success recognised and celebrated, empowering me to do more.”

COUNTY’S COMMUNITY HERO

Over 500 families will benefit from free meals this year thanks to Stockport County fan, Matthew Lee. Matt has teamed up with Stockport Foodbank and local company, Together, to provide meals for individuals and families in need of help during these difficult times. Matt knows what it’s like to struggle, he was born 3 months premature with complications including oxygen starvation. He was also born with Cerebral Palsy which affects the left side of his body, resulting in a limp and poor balance. Matt recalls, “My family told me the early prognosis was grim with my parents told I would never walk. Not happy with this, they got a second opinion at St Mary’s Children’s Hospital in Manchester where a Doctor called David Markham informed my parents that with a number of operations, physio and hydrotherapy he could get me walking again but it would not be guaranteed to be easy. The strain of this put considerable pressure on my parents and resulted in their separation and from that point my Dad brought me up”.

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Matt’s operations and procedures started when he was just 4 years old and at one point he was put into a ‘frog plaster’ for ten months. This meant being in plaster from his waist to his toes with a bar across his feet to keep his legs apart. Matt remembers, “While this was good for my hip, it obviously drastically reduced my mobility. So, my Dad built me a skateboard so I could get around the house using my arms to pull and push myself around. There was no such thing as lightweight plaster then and I ended up with arms like Anthony Joshua”. Despite his disability, Matt enjoyed his school days and his Dad ensured that he wasn’t left out from any of the physical activities.

HE T N I JO ATION BR E L E C

Fish Friers Review

“I always came last in the egg and spoon race but was also guaranteed the biggest cheer of the day when I finished. I would often fall over because of my poor balance but my Dad always taught me to get up and dust myself down as there are plenty of people worse off. He also encouraged me to try and help those who were worse off. I was taught from a very early age to stay focussed and believe in my abilities to achieve my goals but also to try and give something back to the people around me”. Matt’s Dad was a keen footballer, he even had trials with Derby County, and this is where Matt’s interest in football started. He said “I obviously couldn’t become a footballer but when asked by a careers officer at school what I wanted to do I said work at a football club. At college, the careers officer asked me the same question, I gave the same answer and she told me she knew County’s commercial manager, John Rutter. John got me a work experience placement with the club’s community officer Dave Ryan and during my placement a member of John’s staff fell ill so I was asked to help the commercial office which included the lottery and shop in those days” This was just the break Matt needed and he became County’s first ever YTS trainee working on the lottery. His hard work which included canvassing for new members every evening and collecting rounds gave him a thorough understanding of how the lottery worked and he earned a full-time position. The arrival of the National Lottery brought challenges, but rather than give up Matt persuaded the County to give him a go running the lottery, as the previous manager had left. He recalls “With the support of Brendan Elwood, Steve Bellis and Gary Glendenning I was promoted to Head of Lotteries, a position I had dreamed of”. Under his tenure and helped by the clubs on field success, the lottery was soon contributing around £250k a year to the club as well as making money for associated charities including NHS charities and Buxton Opera House. Overall, Matt is proud to say that in total over £5million was raised with the club as the main beneficiary but many others benefitting from the lottery.

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“Stockport County gave me an incredible opportunity in life and if felt good to be able to play a part helping the club and others in need” said Matt. Matt went on to run successful lotteries at other clubs but in 2018 following medical advice he decided on a career change, buying his local chip shop in Heaton Moor. It’s not any old chip shop mind, the Seashell is one of the oldest ‘chippys’ in the world, dating back to the 1880’s and there is a chance it could turn out to be THE oldest. As with the lottery, Matt has drastically improved the fortunes of the Seashell, broadening the menu to include Vegan and Vegetarian offerings and extending the opening hours. He has used the pandemic as an opportunity to help others; providing employment opportunities and now teaming up to deliver free meals to families in need. “With the help of my fantastic staff and friends I am in a position to help in a small way by providing these meals. I am also deeply grateful for the support of Together and Stockport Foodbank for helping me to make this happen. They are the real heroes. I hope I can grow this initiative and be able to offer even more free meals next year. It’s just nice to be able to give something back, especially to people who may be socially isolated or in financial difficulty”. Matt also has high hopes for his beloved County “I will always be grateful to Stockport County FC for giving me my chance in life. I’m hopeful, with Mark Stott’s guidance and input, it will allow the football club to continue the fantastic work Richard Park and his co-directors started when they took over the running of this wonderful club and continue the mission for self-sufficiency and stability both on and off the field of play. I’m sure with all our wonderful support there would be no reason in years to come why we couldn’t reach the Premier League”. Matt also gives County fans 25% discount on production of season tickets or match tickets. He is certainly deserving of the title ‘County Hero’ and to recognise Matt’s generosity, we are featuring his chip shop, Seashell, as our virtual match sponsor this Saturday, during our home game against Maidenhead.

THIS ARTICLE HAS BEEN WRITTEN BY STOCKPORT COUNTY, FOR MORE CLICK HERE

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Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to all past winners from the National Fish & Chip Awards. Premier 1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to many of the best fish and Chip shops in the UK.”

Chippy Chat & Fast Food Magazine • February 2021

Premier1 Filtration Great North Road Brompton On Swale North Yorkshire DL10 7JL Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com Chippy Chat & Fast Food Magazine • February 2021

Fish Friers Review

GOLDENSHEAF SMART BATTER – THE BATTER THAT HOLDS ITS CRISP With delivery playing an increasingly important role for every quick-service-restaurant, especially during the last twelve months, it is important Fish and Chip shops across the country innovate their menu’s so that they can offer premium quality battered fish to customers. Despite the potential for the easing of opening restrictions, many consumers will continue to embrace delivery, so it’s essential to get it right.

fish & chips – but on their terms and often, delivered to their home. Just because they aren’t travelling to your shop in person, doesn’t mean that their expectations are lower. In fact, if you can make sure you deliver well, then you’ll drive loyalty. With Goldensheaf Smart Batter, operators can tap into this expanding trend and deliver their fish, both hot and fresh, with a light and crispy coating.

At Goldensheaf, we are passionate about providing quality batters to Fish and Chip shops up and down the country. Developed using the very latest Kerry technology, Goldensheaf Smart Batter absorbs a minimum of 10% less oil, helping it stay crispier for longer and making it perfect for delivery customers. Goldensheaf Smart Batter offers great taste, a consistently golden crunch and is exceptionally simple to prepare – a major plus for any busy site.

Goldensheaf Smart Batter is a firm favourite in many leading Fish and Chip shops, including family run, Peckish in Bournemouth. With 21 years of industry experience, Robert and Louise were the first in the UK to order Goldensheaf Smart Batter for their shop. They feel Goldensheaf Smart Batter gives them greater adhesive qualities, making it perfect for longer deliveries! Peckish also noted that their fish stays crispier for longer once cooked and that Goldensheaf Smart Batter gives them around 30% less oil pickup than their previous batter choice.

In 2021, takeaway options will continue to play a crucial part in tapping into emerging consumer food trends, with the grab and go market still on the rise and set to reach the value of £23.4bn by 20241. Despite the growth of ethnic street food options, consumers continue to enjoy traditional British favourite choices, including

Made using only the finest ingredients, Goldensheaf Smart Batter offers improved taste and crispiness whilst performing consistently well every time. With a golden appearance and crispy texture, Goldensheaf Smart Batter will elevate the Fish you serve in your shop.

FOR MORE INFORMATION – CLICK HERE For expert industry advice, you can also call our Frying Squad on 0800 138 1938. IGD Research 2019

www.nfff.co.uk

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SMART BATTER THE BATTER THAT HOLDS IT’S CRISP

SMART BATTER SMART BATTER THE BATTER THAT HOLDS IT’S CRISP THE BATTER THAT HOLDS IT’S CRISP

Goldensheaf Smart Batter absorbs less oil, meaning your products stay crispier for longer IDEAL FOR DELIVERY

Goldensheaf Smart Goldensheaf Smart BatterBatter absorbsabsorbs less oil, less oil, meaning your products stay crispier for longer meaning your products stay crispier for longer IDEALIDEAL FOR DELIVERY FOR DELIVERY

But don’t just take our word for it... Peckish Fish & Chips in Camelford, Cornwall are one of the best and busiest fish and chip takeaways But don’t just take our word for it... in the UK. Peckish were the first shop in the UK to Peckish Cornwall areare one of the best PeckishFish Fish&&Chips ChipsininCamelford, Camelford, Cornwall purchase Goldensheaf Smart Batter Mix almost 2 one of the best and busiest fish and chip takeaways and busiest fish and chip takeaways in the UK. Peckish were the years ago and they haven’t looked back since. in theshop UK. Peckish were the first shop in the UK to first in the UK to purchase Goldensheaf Smart Batter Mix purchase Goldensheaf Smart Batter Mix almost 2 since. But don’t just our word for almost 2 years ago and they haven’t looked back “The product gives ustake just what we’re looking forit... and years ago and they haven’t looked back since.

has us the edge thelooking competition. It gives Peckish Fish &just Chips inwe’re Camelford, arehas “Thecertainly product gives whaton forCornwall and certainly

“The product gives us just what we’re looking for and us adhesive helps us keep the and the edge on It gives usand greater qualities onegreater of the thecompetition. best andqualities busiest fish andadhesive chip takeaways certainly has the edge on the competition. It gives helpsbatter usthe keep thewith battera thin with athe 22 us –first giving us the perfect batter.” thin 22 giving the perfect batter.” in UK. Peckish were shop in the UK to us greater adhesive qualities and helps us keep the Goldensheaf batterpurchase thin with a 22 - giving us theSmart perfect Batter batter.” Mix almost 2

years ago and they haven’t looked back since. TO ORDER SAMPLES OF GOLDENSHEAF SMART BATTER & ARRANGE TO ORDER SAMPLES OF GOLDENSHEAF SMART BATTER & ARRANGE “The product us just we’re looking for and A PRODUCT DEMO WITH A gives MEMBER OFwhat THE FRYING SQUAD A PRODUCT DEMO WITH A MEMBER OF THE FRYING SQUAD certainly has the edge on the competition. It gives ON CALLCALL US ONUS 0800 1380800 1938 138 1938 us greater adhesive qualities and helps us keep the batter thin with a 22 - giving us the perfect batter.” www.kerry-foodservice.co.uk www.kerry-foodservice.co.uk

Fish Friers Review

KINGFISHER FISH AND CHIPS NAMED FISH & CHIP SHOP OF THE YEAR AT THE FISHERMEN’S MISSION 2021 AGM & AWARDS For the second year running the Fishermen’s Mission held their Annual General Meetings and Fundraising Awards virtually. The meeting which is normally held at Trinity House in central London has for the second year been hosted via Zoom as a result of the COVID crisis.

Corporate Partnership Manager for the charity, Dean Lawrence said, “We have been friends for many years with the team at Kingfisher Fish and Chips based in Plymouth. Craig and Nikki have accompanied us to many an event, most notably on National Fish and Chip Day, parking up outside Trinity House in London and serving fish and chips to passing cabbies from six in the morning! Over the years the Kingfisher team have donated more than£4,000 towards our work and we are delighted to announce them as winners of the Award for Fish and Chip Shop of the Year 2020.”

The AGM was attended by over 80 invitees who witnessed the presentation of the Mission Awards which have become an enjoyable staple of the meeting and are given to individuals, groups, and organisations across the UK for contributions made to the charity.

Established in 1881, the Fishermen’s Mission (also known as the Royal National Mission to Deep Sea Fishermen) is the only national charity that works solely with fishermen and their families. Celebrating 140th anniversary in 2021.

Director of Business Development, Alison Godfrey said: “We have been deeply moved by the efforts of so many people this year who have gone the extra mile to help continue to raise the money needed to provide our services.”

The Fishermen’s Mission also provides a 24/7 emergency service for fishermen who are taken ill or have an accident at sea as well as vital and unique support for the families of fishermen who are lost at sea.

As a charity that supports the fishing community, The Fishermen’s Mission have always had a very close relationship with the Fish and Chip industry, together forming a natural partnership.

www.nfff.co.uk

FOR FURTHER INFORMATION REGARDING THE WORK OF THE FISHERMEN’S MISSION NATIONALLY – CLICK HERE

Frymax Champions Sustainability

You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.

RSPO-2-0677-16-100-00

Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk

A new partnership between SFBB+ and the National Federation of Fish Friers means that now is a great time to digitise your food safety records – and secure a great hygiene rating. Built by Environmental Health Officers to meet hygiene requirements, the SFBB+ App is a fully compliant, digital way of keeping your “Safer Food, Better Business” catering records, safe, secure and always there on your smart device. You know it’s the first thing that your Council Food Inspector will ask for, and you know the visit will not go well if your files are greasy, wet or lost. Now you can keep all your food safety records safely in one place, in the SFBB+ App. SFBB+ is simple, secure and fully compliant – and we are offering new SFBB+ users that subscribe to the NFFF newsletter an extension on our free trial offer. Normally 90 days, we will extend this offer to 120 days if you sign up before midnight on 10th May 2021, with no obligation and no need to provide any payment details.

Roger Sanders, EHO and Director of SFBB+ said:

“We are very proud to be working with the NFFF to offer the SFBB+ App to its members. We wanted to bring this technology to small businesses too. A digital solution is normally something only available to big companies with big budgets – and is now available for only £4.99 per month.” For more information on what the SFBB+ App can do take a look at our website. By using the app/website you can easily manage your food safety records. Simply provide your email address and you will receive your login details directly, no forms no fuss.

SIGN UP TODAY – CLICK HERE Single-Use Carrier Bag Charge Update Parliament has approved changes to the plastic bag charge: extending the rule to all businesses, including restaurants, and increasing the charge from 5p to 10p. The new rules will come into force on Friday 21st May 2021. FULL DETAILS TO COME BUT TO SEE DRAFT GUIDANCE – CLICK HERE

TOP QUALITY FRESH CHIPS DELIVERED THROUGHOUT THE NORTH WEST Call now for friendly and reliable service 24

www.nfff.co.uk

01254 830305 07734 681901

In partnership with

Digital•Intuitive•Time-saving•Regulator-approved The Food Standards Agency “Safer Food, Better Business” pack in an app –with great features to help your business stay compliant • Fully compliant digital food safety management system • Secure, flexible and easy to use • Send anyone a digital copy of your records • Manage multiple premises, and invite staff to help keep records • Store pest control checks, delivery notes and more • No more piles of paper records

To find out more and sign up for your 120 day free trial* CLICK HERE *Must download appand andsubscribe subscribe by May 2021 – regular subscription £4.99pcm *Must download thethe app by710 May 2021 – regular subscription £4.99pcm

Fish Friers Review

25 27

MEET THE NFFF TEAM!

The NFFF is run by fish friers, all of the Directors of the NFFF own fish and chip shop businesses themselves and carry out the work they do on a voluntary basis. However, based in Leeds the NFFF Head Office employs a small team to keep the NFFF functioning.

2. What roles do you cover?

We will let you get to know the team in a series of ‘meet the team’ conversations in the digital Fish Friers Review.

So far, hectic! Getting to grips with a new role always is! But I have found a great team that have offered wonderful support to me from day one and they are always there when I need advice or assistance. The NFFF is a very close and welcoming team, and it became obvious very quickly that their passion is for the NFFF and how best to support its members – they will do whatever they can to help and assist during these unprecedented times. I feel very fortunate to have been welcomed as part of this great team!

Sheryl Coward – Membership / Administration Co-ordinator 1. How long have you been part of the NFFF team? I joined the NFFF as the Membership & Administration Coordinator in March 2021, so I am very new to the organisation but learning more and more each day! My previous role was as an Area Administrator within the Mental Health & Social Care sector where I was responsible for introducing and maintaining Best Practices. My work was extremely varied and involved subjects such as Health & Safety, Policies & Procedures, Finance and Human Resources and much more. The primary purpose of my work was oriented towards always ensuring the safeguarding of vulnerable adults and the safety of both employees and service users. Before moving into the Health and Social Care Sector I worked at Asda Head Office for 6 years as an Administrator within the Risk Management Team before moving into the New Business and Innovations Team where I was Support Coordinator in the rollout of new Business Systems and Processes to over 800 stores.

www.nfff.co.uk

My primary role at the moment is to maintain and develop membership relations, direct members’ enquiries, to keep our databases up to date, ensure our members have their certificates etc, and to provide reports to the directors. I’m on a steep curve as I learn the ropes but, ultimately, I will be looking for ways to help increase our efficiency and create room for The NFFF to develop, expand and improve services to its membership and to raise the profile of the fish and chip industry more broadly. 3. What’s it like to work for the NFFF?

4. Who cooked your first fish and chips at the NFFF training academy? Alas, I have not had that privilege as yet, but I think that its only right that when we do reopen the training academy, I have the opportunity to taste quite a few portions to make up for the delay. 5. Where do you see the NFFF in 10 years? I believe the NFFF can only grow stronger – how could it not? What we offer is a service that focuses on providing what members need, coupled with a dedication and personal service that the team provides to our members that is second to none. There aren’t many other key organisations that provide direct advice from their own directors! People that have their own businesses to manage, yet willingly give their time to offer support,

guidance and speak on behalf of their members. What a wonderful ethos! We will be the first team that people within the Chip Shop sector go to for both advice, support and sometimes just a friendly chat and catch up about the business and we will definitely be the first one popping up on the Google search list!

8. What is your favourite accompaniment to fish and chips?

Now tell us about yourself:

Anywhere with a view! If I had to pick one, it would probably be Whitby, at the whale bones, looking out to sea with fish and chips from Quayside on Pier Road…Nom

6. What are your hobbies and interests outside of work? I very much enjoy gardening and I use that as my quiet time. I also love daytrips and weekends away, visiting places of interest up and down the UK, and for the last few years even making an annual cross-country trek to Berlin to visit friends. The last year obviously put a dent in that routine but I hope to make up for it later this year. I enjoy photography and, if and when I find the time, I also love a good book.

Salt & Vinegar with boat loads of scraps!! I also love a chip butty with brown sauce! 9. Where is your favourite place to eat fish and chips?

10. What is your favourite drink with fish and chips?

7. What is your first memory of eating fish and chips? I have very early memories of eating fish and chips on Friday nights with my brothers and our parents. Friday was payday so that is when we got our favourite tea. I totally blame my parents for the fact that Fish & Chips became my all-time favourite meal!

It has to be Dandelion and Burdock! These days I wouldn’t think to drink Dandelion and Burdock at any other time, and yet I can’t imagine anything better to complement my fish and chips.

Fish Friers Review

NFFF ASSOCIATE MEMBERS

Business Directory 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. 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 robert@nfff.co.uk

INDUSTRY PARTNERS

AHDB Potatoes

Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk

Coeliac UK

Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk

FASFA

Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk

Marine Stewardship Council

Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips

NEODA

Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk

The Fishermen’s Mission

Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk

Seafish

Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org

The Sustainable Restaurant Association Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org

ENERGY/CARD PAYMENTS

Energy4

Contact: Tom Collier Tel: 01642 888816 Email: bills@energy4.co.uk Web: www.Energy4.co.uk

www.nfff.co.uk

Utility Bidder

Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk

Paymentsense

Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/

DUCT CLEANING/RANGE SERVICING

Discount Range Services Ltd

Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk

Duct Cleaning Service Ltd

DUCT CLEANING SERVICE LTD

Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) Mobile: 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Web: www.ductcleaningserviceltd.co.uk

Keep Environmental Services

Contact: Dave Penson Tel: 01472 602012 Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk

Frytech Ltd

Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com

FINANCIAL, LEGAL AND INSURANCE

Johnson Reed Catering Finance

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk

Morrish Solicitors LLP

Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff

Thornhill Insurance

Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Website: www.thornhillinsurance.co.uk

FISH SUPPLIERS

Collins Seafoods Limited

Contact: Craig English Tel: 01325 315544 Email: craig@ collinsseafoods.co.uk Web: www.collinsseafoods.co.uk

F Smales & Son Ltd

Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk

Pacific West

Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk

Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@ pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk

Range Response

T Quality

KLS

Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk

Contact: Derek Dews Care Line No: 0330 1243707 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk

Irvin & Johnson

Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za

GENERAL FOOD SUPPLIERS

Kerry Foodservice

Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk

Middleton Food Products

Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com

S&B Herba Foods Ltd

Contact: John Rispin, Head of Branded Tel: 01689 878724 Mobile: 07768 531996 Email: john.rispin@sbhf.com Web: www.sbhf.com

Sarson’s

Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk

Keejays Ltd

Sauce makers to the Fish and Chip Industry

Contact: Sammy Lee / Amanda Walden Tel: 01473 827304 Email: sammy@keejays.co.uk / amanda@ keejays.co.uk or enquiries@keejays.com Web: www.Keejays.com, www.goldfishbrandprofessional.com

GENERAL TRADE

B Smith Packaging (Worcester) Ltd

Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk

NFFF ASSOCIATE MEMBERS BD Signs

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

E.B. Gas Services

Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com

P&G Professional

Contact: Customer Care Team Tel: 0800 716 854 Website: https://pgpro.co.uk/

Ceres | Pure Food Innovation

Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI

Environmental Products and Services Ltd

Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com

Sign Focus

Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com

AquaMundus / Magnete / Thermaco

Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com

PanaEpos

Contact: John Mills or Jason Bailey Tel: 01692 404949 Email: sales@panaepos.com Website: www.panaepos.com

FILTRATION

Premier 1 Filtration

Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com

Vito UK

Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/

OILS AND FATS

ADM Trading (UK) Limited

Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php

Fylde Fresh and Fabulous Ltd

JJ Food Service

PIES, SAUSAGES AND MEATS

Contact: James Crossley – National Account Manager Tel: 01253 836444 Email: sales@fyldefreshandfabulous.com Website: www.fyldefreshandfabulous.com

Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com

James T Blakeman Co Ltd

Jess Turner Potato Merchant

V A Whitley & Co Ltd

Nortech Foods Ltd

Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk

Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk

Pukka

Contact: Craig Hadfield, Head of Foodservice Tel: 0116 260 9755 Email: craig.hadfield@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies Instagram: @officialpukkapies

Karro Food Group

Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk

Holland’s Pies

Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk

Meadow Vale Foods

Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk

POTATOES AND PRE PREP CHIPS

Vic Graham Potatoes

Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk

PG Chips

Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips

Isle of Ely

Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk

Mitchell Potatoes Ltd

Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk

Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk

Farm Frites UK & Ireland

Contact: Nic Townsend – Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com

RANGES AND CATERING EQUIPMENT

Florigo

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk

Hewigo UK Ltd

Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com

KFE Ltd

Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk

Mallinson’s of Oldham Ltd

Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk

Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk

Booker Wholesaler

Contact: Kerry Dewett Tel: 07740 829 999 Email: kerry.drewett@booker.co.uk Web: www.booker.co.uk

MARKETING

Eat Marketing

Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk

STRATEGIC PARTNERS

Lincat

Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk

DELL Technologiest

Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com

Waterworx UK

Contact: Mike Campbell Tel: 01772 595375 or 07753 184874 Email: mikecampbell@waterworxuk.uk

RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz

WHOLESALERS

Drywite

Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk

Friars Pride Ltd

Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com

Henry Colbeck Ltd

Contact: Douglas Colbeck, Sales Director Tel: 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk

To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.

Fish Friers Review

FEDERATION NOTICE BOARD

National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk

President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) E: andrew@nfff.co.uk

Regional Director for England Mr Hugh Mantle Tel: 07831 577296 E: hughmantle@hotmail.co.uk

www.nfff.co.uk

PA to the Directors: Karen Clark – karen@nfff.co.uk Finance: Fiona McStay – fiona@nfff.co.uk Training & Quality Award: Helen Brook – helen@nfff.co.uk Fish Friers Review: Robert Norris – robert@nfff.co.uk Membership: Sheryl Coward – sheryl@nfff.co.uk

Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 E: craig@nfff.co.uk

Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 E: nfff@wetherbywhaler.co.uk

Regional Director Regional Director for England Regional Director for England for England Mr David Miller Ms Lesley Graves Mr Craig Buckley Millers Fish and Chips Burton Road Chippy The Fish Bar & Hooked Tel: 07759 055587 Tel: 07507 889028 Tel: 07745 946709 E: davidmillernfff@hotmail.com E: lesleygraves703@msn.com E: thefishbar@hotmail.co.uk

Regional Director for Scotland Mr Stuart Devine The Ashvale Tel: 07977267982 E: stuart@theashvale.co.uk

General Office

Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk

Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com

WE ARE MEMBERS! Together we are stronger and the support we offer grows with each new, renewing and returning members. Thank you for your support! New and Returning Members 23-03-2021 – 21-04-2021 Returning Members

Direct Debit Renewed Members

New Members Contact

Company

City/County

Contact

Company

City/County

Lee Parsons

Dexters Takeout

Bridgend

Steven Greaves

17 Merton Avenue, Farsley, Leeds, LS28 5DX

Leeds

Golda Kogam

Goldies Fish and Chips

Gosport

Ryan Charalambous

Kingfisher

Weston-super-mare

Rodney Muskett

Corner Chippy

Hayle

Chloe Francis Oakley

The Catch at Cobbles

Wales

Ian Ford

Mr Chips

Pembrokeshire

Michelle Shaw

The Chip Inn

Belfast

LEARN MORE ABOUT NFFF MEMBERSHIP AND JOIN TODAY – CLICK HERE

Fish Friers Review

WHAT THE NFFF CAN OFFER YOU! NFFF MEMBERSHIP BECOME A MEMBER TODAY BECAUSE MEMBERS GET MORE! Become a member today to receive your exclusive benefits and discounts. You can now join online today or why not give us a call on 0113 230 7044.

NFFF PAY MONTHLY NUMBER OF SHOPS

MEMBERSHIP TYPE

TOTAL PAYMENT

INITIAL PAYMENT

THEN 11 PAYMENTS OF

1 Shop

Single Shop Membership (1 Shop)

£259.54

£51.86

£18.88

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£389.30

£77.89

£28.31

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£707.68

£141.51

£51.47

Dual Membership

£54.22

£10.88

£3.94

Single Shop Membership plus Dual

£313.75

£62.73

£22.82

1 Shop

JOIN TODAY AND PAY MONTHLY CLICK HERE

NFFF PAY YEARLY NUMBER OF SHOPS

MEMBERSHIP TYPE

COST

1 Shop

Single Shop Membership (1 Shop)

£180.23 + VAT

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£270.35 + VAT

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£491.44 + VAT

10+ Shops

Large Multi-Shop Membership (10+ Shops)

£67.02 + VAT Per Shop

Dual Membership

£37.65 + VAT

JOIN TODAY AND PAY YEARLY CLICK HERE

NFFF TRAINING TRAINING COURSE Three-day training course – Complete beginners guide to fish and chips shop management

www.nfff.co.uk

COURSE DETAILS

COST

The course will teach you the skills needed to pursue a career in Fish and Chips as a business owner and a complete all-rounder capable of running a fish and chip shop. We will prepare you for the next steps within the industry. All of our trainers are highly experienced fish friers and many have won numerous awards in the industry. They are all very passionate about fish & chips and are eager to pass on their best practice skills and experiences to you.

NFFF Members £550+VAT Non NFFF Members £650+VAT

FOR MORE DETAILS

CLICK HERE

BITESIZE ZOOM COURSE TRAINING COURSE

COURSE DETAILS

COST

The course will teach you the skills needed to obtain the best out of the species of fish that you are working with. This will then enable you to take these skills back into the business and make your business more profitable.

NFFF Members £80.00+VAT

Potato Prep – Know your Spuds!

The course will teach you the skills needed to get the best out of a 25kg sack of potatoes. What to look for when choosing your supplier, variety and much more.

NFFF Members £60.00+VAT

Blanching – How to save time!

The course will teach you the art of blanching chips and how this blanching can be a vital time saver during your busy periods. Learn how to blanch and when it is recommended.

NFFF Members £50.00+VAT

The course will teach you what to do with trimmings of fish that you think cannot be used. What to do with potatoes that may not meet the size grade for chipping. How you can make more money and profit out of your raw materials.

NFFF Members £50.00+VAT

Accompaniments – To boost the sales!

The course will teach you how to add accompaniments to your menu using very little effort but, gaining you lots of profit. Our experienced trainers will talk you through how adding small additions to our menu can help you achieve better profits and reviews from your customers.

NFFF Members £40.00+VAT

Batter Preparation – Go with the flow!

The course will teach you the skills needed to obtain the best batter to coat your fish, fishcakes, and other battered products. The course will show you how to maintain the consistency from one shift to another.

NFFF Members £60.00+VAT

Fish Cutting – Made simple!

Fish Cakes – A firm favourite!

NFFF ONLINE QUALIFICATIONS COST

Level 2 Food Hygiene

£9.50+VAT

Level 2 Health & Safety in the Workplace

£9.50+VAT

Level 2 Allergens Awareness for Caterers

£9.50+VAT

Level 2 HACCP

£9.50+VAT

Level 3 Food Hygiene

£65.00+VAT

GAIN INDUSTRY RECOGNISED QUALIFICATIONS TODAY CLICK HERE

CLICK HERE

Non NFFF Members £115.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

CLICK HERE

Non NFFF Members £85.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

NFFF QUALITY ACCREDITATION SCHEME

COURSE

FOR MORE DETAILS