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

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

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

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Well, we have just passed the anniversary of the start of the first lockdown and what a year it has been. The pandemic has been devastating for many people, sadly many have lost their lives and thousands of businesses have gone to the wall. On the whole we have been very lucky as an industry as we have managed to adapt and trade fairly safely; click and collect, deliveries and kerbside collection all played a part and those that have adapted will probably never revert back to the old way of trading. We have been pushed forward and forced to adopt technology and I think this will leave the industry in a stronger position. As the vaccines roll out and the weather improves, I think we will feel much more at ease than last year and hopefully domestic tourism will give businesses a much-needed boost. The NFFF recently held an online Innovation Circle meeting with Lincat/IMC. This was the first of a series of meetings that will bring companies and operators together to help them learn what is important to us and hopefully it will lead to us getting better products and services. The first meeting went very well, and I think all that attended enjoyed it. Keep your eye

on social media to find out when the next one is taking place. We have also had a new member join our office team. Sheryl will be looking after membership and administration as the NFFF continues to strengthen and modernise, I’m sure Sheryl will be a great addition to the team and that she will enjoy the role.

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

With the budget out of the way we now see what the Chancellor has planned regarding VAT. The NFFF will be working hard to persuade Government to look at the way VAT is applied to hospitality businesses and to try to find a system that works better for all. With the VAT reduction we have had the ability to invest in our businesses and teams, this in turn helps the suppliers to our industry and creates more employment. By applying VAT to more products and reducing the threshold we think there could be a reduced rate permanently without damaging Treasury receipts. The current systems puts the very businesses we should be supporting at a disadvantage and now is the perfect chance to address this.

@nfffleeds @nfff_uk @nfff_uk

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CONTENTS Page 10

Page 12-13

Page 14-22

Page 26-27

Food Photography

Michaels Plaice

Oils and Fats

Meet the NFFF team 1

TAKE PART IN OUR VAT SURVEY!

The Chancellor has now laid out a plan for VAT on hospitality to increase from 5% to 12.5% in 6 months and then return to 20% next April. The Government are using the phrase “Build Back Better” but are intending to build our industry back the same! The NFFF believes there is an opportunity to look at the way VAT is applied and improve the system as the current system puts the very businesses that should be supported at a disadvantage for doing what

Say hello

The NFFF are delighted to welcome Sheryl as the newest member of the NFFF Head Office team. Sheryl has joined the NFFF as our new Membership and Administration Coordinator and is looking forward to speaking to and taking enquiries from all our members and future members. “Thank you for the wonderful welcome the NFFF team have given me!, I am looking forward to working alongside this great team as well as speaking with and getting to know our valued members!”

BECOME A MEMBER WITH NFFF PAY MONTHLY!

Whether you are an existing member or looking to join as a member it has never been easier. You can now join the NFFF by paying in 12 handy instalments.

PAY YEARLY

PAY MONTHLY

£216.28*

£18.88*

ONE OFF PAYMENT OF

11 PAYMENTS OF

INITIAL PAYMENT OF £51.86*

JOIN TODAY AT NFFF.CO.UK

*All prices include VAT

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TO TAKE PART – CLICK HERE is right, paying their taxes. We want to know your views of what course of action you would be in favour of. We intend to write to the Chancellor and the results of this survey will form part of that approach.

NFFF President Andrew Crook said “We are delighted to have Sheryl join the NFFF office team. We are a very busy and unique organisation, and we are sure that Sheryl will enjoy the challenge and help us to continue to grow.” To contact Sheryl and to say hi, you can email her at sheryl@nfff.co.uk For more on the NFFF or to join the NFFF as a member visit www.nfff.co.uk

DATE FOR YOUR DIARY NFFF President on Channel 4 – Food UnWrapped! Catch up with NFFF President Andrew Crook on channel 4’s Food UnWrapped as Andrew talks vinegar with Matt Tebbutt. Set your TV reminders for 8pm Monday 5th April – Channel 4

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Fish Friers Review

IN THE NEWS

Catch up with all the news you might have missed. All news stories are taken from www.FishFriersReview.co.uk THE PRINCE OF WALES DELIVERS A MESSAGE OF SUPPORT AND ADMIRATION TO THE HOSPITALITY INDUSTRY Mar 19, 2021 His Royal Highness The Prince of Wales, has shared his support, admiration and enthusiasm for the hospitality industry and all of those who work within it during the Master Innholders’ ‘Hoteliers – Battered But Not Beaten’ event.

BRITONS ENJOY A WEEKLY TAKEAWAY AND FISH AND CHIPS TOPS THE FAVOURITE LIST Mar 17, 2021 Millions of Britons now have a weekly takeaway – as they try to make their evenings and weekends more exciting. New research from comparethemarket.com of 2,000 adults found that since the first lockdown began in March 2020, 42 percent have increased the number of takeaways they have been ordering.

READ MORE – CLICK HERE

READ MORE – CLICK HERE For all the latest news visit our new Fish Friers Review website. FishFriersReview.co.uk is dedicated to bringing you the news as it happens! With dedicated sections for: • COVID-19

• Fish and Chip Industry

• Hospitality

• The NFFF

• The NFFF Director Blog …and much more.

CLICK HERE TO VISIT FISH FRIERS REVIEW 4

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CHECK OUT THE NFFF TRAINING ACADEMY PROSPECTUS! Enter the Industry with the best training! We all know that setting up a fish and chip shop is a huge investment. Not only does it take up a lot of planning and preparation time it also includes a large amount of money. So, whilst planning your future business why not also think about the training that you will require. It’s always good to remember that the general public will be your customers and it only takes around 2 minutes to create a long-lasting impression. If that visit is not good, then this will most probably generate some bad publicity. With the likes of social media around these days who wants a bad review! Whether you are thinking of buying and setting up a fish and chip shop or you have just completed the purchase, it is vital that you undertake some training. We have a course to suit complete beginners that covers all areas of the business to enable you to pick up the knowledge and understanding of the products that are required to enable you to run a successful business. The cost of the training works out at approximately £2.00 per day! Less than a portion of chips, which are a main seller within a fish and chip shop. So, why would you not want to invest in something that will set you up for a successful, lucrative business and career!

NFFF ZOOM Micro Course Oil Management – Know your limits! The course will cover all aspects of oil management. You will look at the ways in which you can keep your oil well maintained which will result in a consistently good product. Our highly experienced trainers will discuss all aspects of good oil management and demonstrate good oil management processes.

What you will learn:

Optional extras – desirable:

• Frying mediums – nutritional profiles. • Assessing oil quality – techniques. • Identifying breakdown of fats & oils. • Environmental impact – reduce fat & oil wastage. • Tips for frying healthier products. • Acrylamide. • Portion sizes and nutritional values. • 10 commandments of good oil management.

• Level 2 Allergens Awareness.* • Level 2 Health & Safety.* • Level 2 Haccp.*

Where you will learn:

Cost of this course: • NFFF Members £85.00 plus vat. • Non–Members £100.00 plus vat.

Entry requirements – desirable:

Completion of the Course: Upon successful completion of the above workshop, you will receive a certificate from the NFFF to show your knowledge, understanding and competence in the subject discussed.

• Minimum Level 2 Food Hygiene desired.*

BOOK TODAY - CALL 0113 230 7044

• Zoom online live session. Study length: 2 – 3 hours duration.

*These can be taken through the NFFF as online learning. Please ask for further information and costs.

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PRACTICAL FISH FRYING SKILLS CAN BE ASSESSED REMOTELY

Richard Wardell, Seafish Onshore Training Advisor, analyses how practical assessments have been adapted during the Covid-19 pandemic. It’s not only the way that we learn that has changed during the Covid-19 pandemic but also how we conduct assessments and exams. A great example of this modified approach is with the jointly awarded Seafish/NFFF Fish Frying Skills qualification. Owing to the technology that is available, the qualification can be assessed remotely without the assessor stepping foot inside the candidate’s fish and chip shop. In 2019, I worked with Mark Drummond who was representing the NFFF, to update the learning and assessment materials. The alterations reflected the fact that many shops now use ready-prepared chips and fry using high efficiency ranges. There is more focus on sustainability and the health aspects of frying medium. By 2020, fish friers were being assessed utilising these revised materials. Then the world was turned upside down by the coronavirus. Both we and the NFFF were keen to find a new way for the assessments to be conducted. Following several planning discussions, Mark conducted the first two pilot remote assessments with John and Dayton. They work at the award-winning Miller’s Fish & Chips in Haxby near York. Using Facetime, Mark was able to evaluate the preparation and cooking skills of both fish friers on separate days. Also, I invigilated the 40-question online multiple-choice exams for both learners using Zoom.

Owner of Miller’s Fish & Chips, David Miller said: “Both the assessment of the practical skills along with the multiple-choice exam were completed with remarkable ease. The key to successful remote assessments is planning and having a good internet connection. John and Dayton both felt comfortable with this method of assessment which was new to them.” These remote assessments allow fish friers to be assessed safely in their own working environment. The learner can study the learning materials where and when they want to and at a pace that suits them. There are also benefits for the assessor as they save on both travel time and travel costs. Jonathan France has owned the Fish Bank in Sherburn In Elmet for 18 months. In that time, he has had to adapt his business operations due to the pandemic. He realised that he could improve his skills and knowledge by studying for the Fish Frying Skills qualification. In January 2021 he was awarded with his certificate by the NFFF. He says: “I learnt a lot from the two self-study workbooks. Being assessed by award-winning fish frier Ashley Phillips of Shap Chippy was great. He made me relax and the technology for completing the exam was easy to use. I would encourage other fish friers to undertake this valuable industry qualification.” If you or one of your colleagues would like to register for the qualification, please contact Helen Brook at the NFFF on 0113 3208276 or email Helen@nfff.co.uk.

Fish Friers Review

FYLDE FRESH & FABULOUS Company overview

Fylde Fresh & Fabulous are one of the UK’s most established potato producers, providing national coverage, supplying freshly peeled potatoes and chips under the FFF brand. We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry.

All of our potato peelings go into our very own anaerobic digester! This, balanced with whole crop silage and animal manure, produces sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity.

At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with the growing of the raw material right here on the Fylde Fresh and Fabulous farm in the heart of the Fylde countryside. Using a combination of in-house growing and a number of dedicated potato growers, Fylde Fresh and Fabulous can always guarantee that the majority of raw material is home produced and processed. This method also ensures that every FFF chip ending up as an accompaniment to a fresh fish fillet at your local fish and chip shop can be fully traced back to the field along with its growing regime and history. After harvesting our produce, we store the potatoes in temperature-controlled environments to ensure they are as fresh as the moment they were plucked from the soil. Every fresh batch of Triple F Chips is fry-tested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible.

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All generated heat is used in the offices, the farm site and in the Fylde Fresh and Fabulous factories. The electricity is just as effective, completely powering the potato factory with any surplus electricity produced passed on to the National Grid with the potential to power over 1000 homes and businesses in the local community.

People Power Every member of the Fylde Fresh &Fabulous team plays a vital role in sourcing, processing and then distributing potatoes and chips of the highest quality to food manufacturers, food service companies, and fish & chip shops. This dedication to the job is underlined by the Fylde Fresh and Fabulous managers, comprising of an enthusiastic team blending youth and experience, who each apply their own unique knowledge and experience to drive the business forward.

The Future for FFF Fylde fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website fyldefreshandfabulous.com. We are offering all NFFF members a 10% discount off their first order. Simply quote the code FFF001 on the website to take advantage of this offer.

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

PHOTOGRAPHY THAT’S AS UNIQUE AS YOUR FOOD

High quality, irresistible food photography can be the make or break in whether a customer chooses to eat with you or a competitor. In fact research shows 82% of customers would buy a dish purely based on how it looks in a picture, regardless of whether they wanted it in the first place. Such is the power of professional photography. Yet it’s often overlooked as an essential ingredient in a marketing strategy, when taking a photo is so easy to do yourself. Why hire a professional photographer when you can just use your smartphone? We take a closer look at just some of the benefits a food photoshoot can bring to your business.

First impressions count When many years are spent developing a signature recipe for your fish and chips to win over customer’s hearts (and their stomachs), why waste all that effort with a blurry photo? The time, care and attention to detail you’ve invested is lost on a customer, who will only see an out of focus fish. With a professional photographer, they’ll ensure your key menu items are captured in the right lighting to look irresistible. Meaning your photos will accurately represent your food.

Satisfy savvy customers It’s tempting to also fall back on using stock images of fish and chips. However, these days customers are wise to generic photographs used online, often across multiple fish and chip websites. If it comes to choosing between your stock photos and a competitor who uses real, authentic food images in their marketing, which do you think a customer will pick?

A bank of marketing assets Following a professional photoshoot, you’ll be provided with an edited version of all your images to use in future marketing. By investing in just one day’s photoshoot, it can result in a year’s worth of images to use across your online ordering, menus, social media posts or digital screens in your shop.

A consistent experience Compared to enlisting the help of a friend with a camera or a ‘free’ photoshoot with a delivery partner, a professional photographer will be thinking about all aspects of your brand. They’ll use their artistic eye to consider the relationship between your food and your brand. Whether that’s using your branded packaging or greaseproof paper, they’ll ensure your photos are unique to your business.

Entice customers with delicious food photography At Eat Marketing, we’ve worked with several fish and chip shops such as Shap Chippy and Simpsons, organising photoshoots and editing images during post-production. We’ve used this experience to create three photography packages tailored to suit a range of requirements and budgets.

Discover the right package for you Visit: https://eat-marketing.co.uk/photographypackagesor give the team a call on 0845 835 4661

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Fish Friers Review

WELCOME TO MICHAEL’S PLAICE The Fish Friers Review in conversation with Michael Hoole, owner of Michael’s Plaice When the NFFF started the Opinions Matters article, Michael contacted the NFFF with the following email: “As I have only been in the industry for 3 years, I find that the sector of a small single shop owner becomes neglected in all Reviews.

There are the same issues but not as vast as others – simple things such as campaigns – we are that small that we have no effect and lack funds to make things happen. Whist the NFFF does fantastic work for the industry, I feel the small shops do not get acknowledgement for their skill and effort.

Great if you are a bigger shop or larger premises but for the small one-man band operations there is very little focus in the Review for us.

Personally, I took on an old shop with a poor reputation that had been closed for over 6 months and for 2 years prior the previous owner only opened when the owner felt he could be bothered.

We work as hard, if not harder, than some premises and I believe the focus in the FFR is on businesses above the VAT threshold and not the ones below.

I have now built it up with 40-50% increase in takings weekly compared to the same period in the first two years.” The Fish Friers Review is an open platform for everyone to become involved with. Many of the shops who we feature have come to the NFFF with their stories, and we welcome Michael’s story here... Tell us about the brief history of Michael’s Plaice, what made you want to join the fish and chip industry? Michael’s Plaice began as Shorrock Lane Chippy back in 1903 and has been a ‘Chippy’ since that time. After 12 years as an Engineer with an MOD apprenticeship behind me, I looked to broaden my skills and after many jobs found myself working for one of the big six banks. Thirteen years later and after being advised it was many years before I would get redundancy, I wanted a more fulfilling life for myself. Still bills to pay but wanted to work for myself and less than half a mile from my home I noticed the Chip Shop up for sale.

These images were taken by Liv Fox For more visit www.livfoxphotography.co.uk

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A good colleague at work and I were discussing retirement and she was looking forward to retirement with her husband, I saw her excitement about her time to come. Less than a week later he was killed in a road accident. This gave me the incentive to do something, to show that I could do something for myself, and leave a symbol of achievement in my Obituary. Two months later I got a Start-up Loan, made a bid for the business, and in September 2017 I started.

As you bought an existing shop what type of reputation did it have and how have you managed to turn it around or keep up the standard. Historically, it was always a good Chip Shop, however the previous owner (in his own words) had lost interest and knew he had let it go. I am not one for giving in easily and after taking the 3-day Fish Friers course I realised I was in for a long fight. The first day was a Thursday, I just opened and let things slowly work. I did some opening offers as well, but the locals were not interested. It was a stark realisation before opening that the course gives you the basic skills and knowledge but it is the little things when you are not in the industry you need help with. The business has grown but I have only one person helping me daily and now have two on Friday and Saturday. Locally, the reputation is that I produce a fried fish that is excellent with great chips and great customer service. The building in which Michael’s Plaice has been serving fish and chips since 1903, which is some great history however, I can imagine it can be quite restrictive. How do you find it, what are the challenges or benefits to your business? I have utilised my engineering logic and organisational skills to adapt my layout. Moved fridges, freezers, got a stainless-steel work table, and basically worked with what I have. It would not suit anyone in a bigger shop, but its mine and I make it work. Small fryers in the back room are used for sausages, nuggets etc. In the other back room, the stainless bench is used for my gluten free, a room only for items without gluten so I have no contamination. Storage is the big issue. As people used to live here there are only two rooms upstairs and it is full with as much as I can carry in stock.

for six weeks. The time closed allowed me to do some work to the shop and now we encourage Call & Collect! and for the last 18 months have taken card payments (this has been fantastic as time minimised at paying in at the Bank). As it has significant impact and without the help of the staff at the NFFF many would have struggled to recover. The government grant available helped significantly, however, the ‘Eat Out to Help Out’ has been a nightmare for smaller businesses like mine. Where was the government support over August for us? When we rely on weekly takings to cover daily costs it has been as hard as my first 6 months. What challenges do you see coming up as small shop owner that the NFFF and industry can support you with? Recyclable products are going to be a nightmare, 20p for a carry bag is just the start. Who is going to accept a price increase for a tray or cup etc. It is vital that we have a set of options of what can be used, costs appropriate to product supplied and how to market them. Thoughts as well. 1. Why not appoint a Buddy that is local to new shop owner from the NFFF as an advisor. Steve Wood helped me on something after Andrew Crook had asked him, but it would be better to expand this as an option. 2. One day upskilling courses at a weekend would be good as I would not be able to close during the week. If you are a small shop but feel you have a story to tell, please contact us. We love to work with all our members, big or small shops. Contact us at media@nfff.co.uk

How have you managed to deal with coronavirus, has it made you reflect and evolve as a business and how did you see your takeaway affected during the Eat Out to Help Out scheme? Working with the EHO, the NFFF and from the internet, a plan was formulated to open again after being closed

Fish Friers Review

NEW LEGISLATION ON TRANS FATTY ACIDS COMING INTO FORCE 1 APRIL 2021 Article supplied by NEODA Background Back in 2019, the European Commission adopted a regulation that sets a 2% legal limit in food intended for the final consumer and food intended for supply to retail. Food business operators supplying food intended for the final consumer or for supply to retail shall ensure that they are provided with information on the amount of trans fat, other than trans fat naturally occurring in fat of animal origin, where that amount exceeds 2 grams per 100 grams of fat.

What are trans fats (trans fatty acids)? All oils and fats contain a mixture of three types of fatty acids: saturated fats – solid fats; monounsaturated fats – liquid oils and polyunsaturated fats – liquid oils. TFAs are types of unsaturated fatty acids which occur naturally in small amounts in foods produced from ruminant animals, e.g. milk, beef and lamb or through the process of partial hydrogenation of vegetable oils and fats whereby vegetable oils are turned into semi-solid fats. Trans fats (or trans fatty acids) are unsaturated fatty acids with at least one double bond in the trans configuration. In the case of trans fatty acids, the two hydrogen atoms are on opposite sides of the double bond.

What are the health effects of consuming trans fatty acids? Trans fatty acids have been shown to increase the risk of heart disease. Trans fatty acids increase LDLcholesterol (the ‘bad cholesterol’) and decrease HDL-cholesterol (the ‘good cholesterol’) and, in this way, increase the risk of cardiovascular disease if consumed in high amounts. High TFA intake, irrespective of their origin, are linked to an increase in the risk of heart disease.

New Regulations Basically, the change in regulations meant that the use of ‘partially’ hydrogenated oils is no longer permitted, as partial hydrogenation will always give products containing Trans Fats, some as high as 50%! This means that these product types have had to be

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reformulated and now partial hydrogenation is no longer used in the UK. In place of these, it is allowable to use ‘Fully Hydrogenated’ oils as these have Trans Fats of less than 2% and are therefore ‘in line’ with the regulation. However, Full Hydrogenation increases the melt point of the fat, up to 60oC which is well above ‘mouth temperature’ (37oC) and therefore overuse in food products would lead to ‘waxy’ unpleasant mouthfeel in the food being eaten. Palm Kernel oil and Coconut oil are the exemptions to this as they have naturally lower melting points, around 26oC, but are expensive and are certainly unsuitable for deep fat frying. This means that either, only small quantities can be added to oil blends or, that they are reformulated without the use of hydrogenated fats.

Benefits of limited TFAs The benefit in removing Trans Fats in the Food Service sector (as most other sectors removed hydrogenated fats many years ago) is limited as most food service outlets, fish and chip shops etc. use fats that are relatively highly saturated anyway. The intention of the maximum limit of 2% ensures a health driven level for consumers in line with the WHO (World Health Organisation) policy to reduce TFA intakes. This approach was originally initiated in Denmark where they banned TFAs along with Switzerland, Austria and certain US states, including New York and California. However, a UK ban has not been met Government support, which has preferred to allow food companies to reduce the trans fat content of their foods on a voluntary basis. Industry has already been reformulating in line with these initiatives for a long time.

How can customers ensure that their products meet the new Regulations? In order to ensure that customers receive products that comply with this regulation, they should read the ingredient list. The wording ‘partly hydrogenated’ would indicate the presence of Trans Fats. The wording ‘fully hydrogenated’ is acceptable. Trans Fats will often exceed 2% in Animal Fats but these are not included in the regulations.

HE T N I JO ATION BR E L E C

Fish Friers Review

HENRY COLBECK CASE STUDY: A CIRCULAR ECONOMY SUCCESS! Background: Collecting Used Cooking Oils. For almost 20 years we have been collecting Used Cooking Oils & Fats (UCO) from our Customers. Our ethos has always been to be ‘more than just a supplier’ and helping our Customers to dispose of an inconvenient waste product was at the heart of beginning our UCO Collection Service. At a time when Caterers were paying for their UCO to be taken away, or potentially disposing of them in a non -environmentally friendly way, we offered our service Free of Charge! Times have moved on and for some time now we have paid for the UCO we collect.

In March 2018 we brought our state of the art UCO Recycling Plant fully into operation in Gateshead, where we clean and recycle all waste edible oils, allowing them to be turned into Green Energy, including Electricity, Bio Diesel or even Aviation Fuel. This means we are also in control of our Fatboxx bin cleaning, which has significantly improved the cleanliness of the bins that outlets receive.

Environmental Benefits: Everyone Wins! ISCC Certified and working to Environmental Management Standard 14001, we were keen to improve our environmental footprint and realised that as a supplier of ‘fresh’ cooking oils, we could turn a ‘cradle to grave’ product into a ‘cradle to cradle’ one by recycling the UCO. This Circular Economy not only benefits our Company, but that of our Customers too, by significantly reducing the carbon impact of our cooking oils and the frying process.

Customer Marketing Benefits: Boosting the Customer Brand! By choosing Henry Colbeck to collect and recycle waste oils, our Customers can confidently make a marketing virtue of the environmental positives of their businesses and their Circular Economy success – giving their customers another great reason to buy fish & chips, takeaways and meals from them! We’ve made Free Point of Sale available to our UCO Collection Customers too to communicate this great news! Interested in Finding Out More?

Our UCO Recycling Plant: Vision to Operation. Achieving Circular Economy success was the vision of our Chairman Bill Colbeck, who led us to invest considerable energy and resources into the exploration of UCO processing methods over several years, both in the UK and Europe. We then applied that knowledge to refine our own processing system.

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We’d love you to be part of and benefit from Circular Economy Success, so if you’d like Henry Colbeck to collect and pay you for your UCO, would like a free poster, more information about the service, or to book a virtual visit to our Plant, contact Georgina Colbeck by email @ wasteoil@colbeck.co.uk or visit www.colbeckrecycling.co.uk.

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2018 Millers

2019 Krispies

2017 Kingfishers

2015 Frankies

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2013 The Bay

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2007 Townhead Cafe

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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.”

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Fish Friers Review

Why point-of-source grease traps may be the ideal choice for a Fish and Chips shop If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease interceptor. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines. The Building Regulations 2010 clearly state that drainage serving kitchens in commercial hot food premises should be fitted with a grease separator complying with BS EN 1825-1:2004 and designed in accordance with BS EN 1825-2:2002 or other effective means of grease removal. Any food serving business regardless of when it was founded has to comply with Building Regulations otherwise they are at risk of being fined. Water Industry Act 1991 (Section 111) gives the water companies the power to bring a criminal proceeding against anyone who causes injury or inhibits the free flow of the sewer network. FOGs (Fat, Oil & Grease) are included in this; therefore, it is within their power to prosecute for FOG contamination. Water Companies also have the power to ‘recharge’ (this is when they charge users of the sewer network with any costs involved in clearing blockages or resolving environmental issues due to floods as a result of blockages). These charges can be considerable.

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Water Companies can also work with their local government offices, specifically Environmental Health, to bring about improvement orders’ and ‘prohibition orders’ to force a site to improve their practices. In the United Kingdom, there are three types of grease interceptors generally found within the foodservice industry: small passive hydromechanical grease interceptors (sometimes referred to as grease traps), larger grease interceptors made out of plastic, fiber-glass, steel or concrete, and automatic grease removal devices. Though, using any of these options is better than nothing, all grease traps are not created equal and, as technology improves, so do grease interceptors. Today, many establishments are choosing point-source interceptors, like our Big Dipper® Automatic Grease and Oils Removal System, to meet their pretreatment needs. Here are a few reasons why:

Effortlessly Maintain Compliance Point-source interceptors are the go to option for a wide range of foodservice establishments, from full-service restaurants to take-away shops, to maintain compliance with local sewer system fats, oil and grease discharge regulations. Our Big Dipper® system is also a popular option for existing establishments that need to revamp their pretreatment procedures to meet updated regulations. The above-ground system is easy to install and doesn’t require major plumbing changes or ground works.

Avoid Blockages Grease may look innocent in its just-cooked, liquid form. But, the fact is, it can wreak havoc on your plumbing and sewer lines once it cools. Grease and food particle buildup within a building’s plumbing system is a leading contributor to line blockages in the U.K. and abroad. These blockages can seriously jeopardise normal operations and create health and safety hazards within the facility. Proper installation of a point-source interceptor, like our Big Dipper®, can reduce or eliminate grease problems altogether. Point-source interceptors can be easily cleaned and emptied by employees, without a pump truck or special equipment, which eliminates the cost of hiring a contractor.

Ease of Use

Replacement costs are also a factor. Traditional cast concrete grease interceptors break down as the years go by, and often need to be replaced after 8 or 10 years. In some places, our innovative Big Dippers have been operating for two to three times longer. Even with a high-capacity interceptor, like our Trapzilla®, already in place, a point-source interceptor

Perhaps more importantly this also helps prevent build-up and blockages in your plumbing. These blockages can reduce the lifespan of your pipes, and lead to messy, costly blockages and back-ups. A grease interceptor can prevent those emergency calls to a plumber. For large food service establishments, such as food courts, motor services or seaside resorts, this can be vital. These kinds of establishments often have significant indoor plumbing that wastewater may travel through before it gets to the grease trap or the local public sewer system.

Keep Costs Down

Protect your Internal Plumbing

is the perfect addition. The point-source placement cuts down on the amount of fats, oil and grease that enter your pipes, which, in turn, cuts down on the amount of grease your trap collects.

The Big Dipper® Automatic Grease Removal Device automatically runs, based on pre-set skim times and frequencies. Grease that accumulates in the grease interceptor can be disposed off in an approved waste container. Grease traps and grease interceptors are not one-size fits all devices. It’s important to understand your individual requirements and restraints, and make the best choice based on those.

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Fish Friers Review

Frymax Committed to and rymax is is Committed to and Supports Sustainability. Supports Sustainability. SUSTAINABILITY

For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been ears Frymax has been made only from independently audited and certified. The certification ated certified palm fruit is providedsustainable by the official body, RSPO whichoil. has developed a set of environmental and social that both palm oil and palm kernel oilcriteria are member companies must comply with. Fundamental y palm tooilthis, plantations which been is that no primary forestshave which contain significant biodiversity, fragile tly audited andconcentrations certified.ofThe certification ecosystems, or areas which are vital in meeting basic by the official RSPO which or cultural body, needs, can be cleared. This has seeks to eradicate the threat of unsustainable palm oil set of environmental and social criteria plantations which damage both the regional and mpanies must complyandwith. global environment that ofFundamental indigenous wildlife.

ABILITY

Both Olenex and ADM, manufacturers of Frymax, at no primary forests which contain support the global sustainability movement and oncentrations of biodiversity, fragile RSPO. They also have an additional supply chain or areas which are vital in meeting basic policy which requires Frymax palm oil producers to respect the core sustainability principles of, eeds, can be cleared. This seeks to no deforestation of high carbon stock forests, no e threat of unsustainable palm oil development on peatland and no exploitation of communities. which damage both the regional and PROJECT MARIPOSA onmentFrymax andsources that some of indigenous wildlife. of its palm oil from Latin

Americanmanufacturers countries and has undertaken to support x and ADM, of Frymax, producers by providing them with the globaltools sustainability and and expertise to movement produce fully sustainable palm oil. The vehicle to chain also have an additional supply do this is through a new initiative h requires calledFrymax Mariposa. palm oil producers he coreMariposa sustainability principles is about enabling growers of, to manage their palm trees sustainably. ation of high carbon stock forests, no nt on peatland and no exploitation ities.

MARIPOSA

ces some of its palm oil from Latin ountries and has undertaken to support y providing them with the pertise to produce fully palm oil. The vehicle to

The aim is to support families with the means to develop, improve and maintain their sustainable production practices.

The aim is to support families with the m develop, improve and maintain their sus production practices.

In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time.

Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined Inpromote the past three years Olenex has undertak to sustainability in any waysuccessful we can and support very Smallholder programmes t those who produce the oils for our product. Our sustainability. involvement in Project Mariposa demonstrates our commitment to achieve these aims.” logo on its pa Frymax carries the Mariposa

and it is hoped and expected that Mariposa will get increased exposure over time.

Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our produ involvement in Project Mariposa demonst our Fryers’ commitment achieve these The FavouritetoFor Over 60 Years.aims.”

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

SUSTAINABILITY IN FRYING OIL The Next Step for Fish & Chip Shops When fish and chip shops hear the word sustainability – we immediately think of the fish. Over the past few decades, there has been an increasing focus on the long-term sustainability of the fish we use – and as a result, our industry has made real efforts to improve the traceability and sustainability of our fish. Now, the challenge is embracing sustainability beyond the fish – and frying oils are a natural next step. Gary Lewis, Head of Business Development for KTC Edibles, current president of NEODA and part of the UK Sustainable Palm Oil Roundtable, looks at what the industry can do to make more sustainable choices when it comes to the oil we fry in.

The Sustainability of Popular Frying Oils Fish and chip shops fry using one of two options – beef dripping, or vegetable oil (palm oil). In terms of performance, these are the best two oils for the job. Both are also associated with some sustainability issues. When it comes to beef dripping, cattle farming is a land, water and energy hungry process. Cows also produce a lot of methane, which contributes towards climate change. In South America, vast swathes of rainforest are cleared every year to make way for cattle, leading to the destruction of habitat, biodiversity and carbon storing trees. For that reason, and a more general move towards plantbased diets – many in the fish and chip shop industry are moving towards vegetable oil. However, vegetable oil can be almost as unsustainable! Almost all the vegetable oil used in the industry is palm oil. Palm is the most efficient oil crop on the planet – you can get more of it from every acre of land than any other vegetable oil or animal fat. Unfortunately, it only grows in the tropics – and unsustainable farming and widespread rainforest clearance has had a huge impact on communities, biodiversity and the habitat of some of the world’s most endangered species. Using palm oil is controversial, and It’s for that reason that most fish and chip shops call their palm oil “vegetable oil”!

The Changing Face of Sustainable Palm Oil Although palm oil remains controversial – it can be a truly sustainable option, if outlets make the right buying decisions. There has been a real revolution in palm oil production over the past 15 years. World governments, international initiatives and organisations such as the Roundtable on Sustainable Palm Oil (RSPO) have transformed the palm oil industry. As a result, the industry has implemented new standards for sustainability, developed the supply chain to ensure transparency and launched strong certification schemes to encourage compliance. A decade ago, you simply couldn’t get sustainable palm oil. Today, RSPO certified sustainable palm oil is available worldwide.

The Fish Frying Industry and Sustainable Palm UK retailers and food manufacturers have already embraced sustainable palm oil. Today, more than 70% of all the palm oil used in the UK holds some form of sustainability certification.

www.nfff.co.uk

Fish fryers and the foodservice industry as a whole has been slower to make the transition to sustainable palm – and if the UK is going to reach its goal of 100% sustainable, they will need to make the switch. The good news is that this is already happening. The industry is starting to understand the benefits of sustainability, and we’re now seeing increasing demand from outlets who want to make sustainability and traceability a selling point.

Options in Sustainable Frying Oil

Thankfully, it has never been easier or more cost-effective to make the move towards sustainable palm oil. Supply is abundant and there are more options than ever before, including certified sustainable high performance frying oils such as the KTC Hi Fry range. When buying certified sustainable frying oil, there are three options: • Identity Preserved – sustainable palm oil, fully traceable from a single certified source • Segregated – sustainable palm oil taken from a range of different certified sources • Mass Balance – sustainable oil mixed with non-certified palm oil (but only the quantity of sustainable oil put in is sold as certified sustainable) At KTC, our goal is to make Segregated the minimum standard for palm oil sold in the UK – and as part of this, we are phasing out all non- sustainable products by 2022. Traceability in Sustainable Frying Oil – Identity Preserved Traceability is something fish and chip shops have been focused on from some time. Many outlets now choose to display information about where and how their fish is caught – right down to the name of the boat and its captain! We even see some shops naming the variety of potatoes they use and the farms they were grown on. Choosing an Identity Preserved (IP) product allows fish and chip shops to do the same with their frying oil! IP offers full traceability through the supply chain – right back to the plantation. Identity Preserved is the highest level of sustainability, and the gold standard for fryers who want to make it a priority. Until recently, identity preserved palm oil has not been widely available. Last year, KTC launched Palmax IP, a fully traceable, (RSPO) certified palm oil sourced from Daabon, a global leader in sustainable agriculture. We have plans to expand the availability of Identity Preserved products throughout 2021, to include both palm olein and high oleic palm. The palm we use for our IP products is grown at Daabon’s own palm plantation in Northern Colombia, before being milled in Daabon’s own refinery. The company holds a wealth of sustainability accreditations and memberships, including Rainforest Alliance, Palm Oil Innovation Group and RSPO certification – offering the absolute highest standards in palm oil sustainability.

Additional Information Additional information about Palm Oil Sustainability and the RSPO can be found at https://www.neoda.org.uk/ sustainability/. Further information about KTC Edibles sustainable palm oil policy can be found at https://www. ktcoilsandfats.co.uk/sustainability – or by contacting KTC directly on 0121 505 9200.

Fish Friers Review

25 27

ADDING VALUE WITH CURRIES AND GRAVIES

Generating sales of more than £1.2billion annually through more than 8,500 shops nationwide, the UK’s Fish & Chip industry is a significant part of the out of home food market. Outnumbering leading QSR chains significantly, for Fish and Chip shops to further profit from this dynamic market it is important to keep up with evolving consumer trends. There is a growing preference among consumers for international flavours. Dinaclass can help operators to tap into this trend simply and easily, offering a portfolio of sauces to add value to every order.

Founded in 1964 in Salford, Dinaclass has grown from a regional business to an insight-led market leading brand. Developed specifically for the UK market, Dinaclass offers an extensive range of curry sauces and gravy products. From traditional curry, to gluten free and vegetarian alternatives, with sultanas or without- Dinaclass offers a curry sauce to suit the needs of every customer. There is a growing demand for foodservice providers to offer a variety of sides and sauces thanks to an increasing preference for unique flavours and foods among consumers. For every second that passes, a pot of Dinaclass Curry Sauce is sold in the UK, with the figure rising all the time. The success of the brand is testament to its top-of- the- range quality and popularity with independent fast-food professionals. Thanks to this winning combination, Dinaclass is now the number one out of home chip shop curry brand. The range doesn’t stop at curry sauce, with Dinaclass gravy also delivering simplicity and quality to operators, as well as great taste to consumers. Gravy is a particularly popular chip accompaniment in the North of the UK. Close to a quarter of Northerners order gravy to pour over their Fish and Chips. With the inclusion of Chip Shop Gravy as well as its Original Gravy Mix, Dinaclass has grown its brand and product portfolio from strength to strength. By creating the products consumers want, and making them simple to prepare, Dinaclass is committed to helping QSR businesses nationwide maximise their menus potential and boost profits.

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

With a menu solution for every application, the Dinaclass range provides great taste and even tastier profits

For more information visit Kerry-foodservice.co.uk Fish Friers Review

MEET THE NFFF TEAM!

2. What roles do you cover? My main role at the NFFF is producing the Fish Friers Review and when not producing the magazine I will be the one posting items on our social media channels and websites. I also design most of the collateral which markets the NFFF, so apologies if you don’t like it. 3. What’s it like to work for the NFFF?

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

Robert Norris – Media Coordinator 1. How long have you been part of the NFFF team? I joined the NFFF as the Media Coordinator in September 2014. I had been to Leeds Metropolitan University to study Sports Marketing and PR and finished with a 2:1 degree. From University I undertook some voluntary marketing work at Garforth Town Football club, yes that’s the non-league football team, which welcomed Brazilian superstar Socrates for a cameo game and I worked for Ideal Standards (Armitage Shanks) Bathrooms straight out of Uni... 700 flush valves a day I used to make! I also worked in a local bakery every Saturday morning for 12 years, so the NFFF role came as a nice change.

www.nfff.co.uk

Its unique! When you apply for the National Federation of Fish Friers you wouldn’t have thought there was so much involved! From attending the National Fish and Chip Awards, to getting media enquiries from the BBC, through to international news outlets. I’ve been to a shop in Fleetwood which had the FA Cup on show and then visited places such as the Kerry Foodservice flour mill in Gainsbrough, all of which have been a great learning experience. 4. Who cooked your first fish and chips at the NFFF training academy? With the NFFF Training Academy on the ground floor of the NFFF Head Office we do get to sample fish and chips quite often. My first portion of fish and chip at the NFFF was fried by Mark Drummond. To be honest I wasn’t the biggest fish and chip fan when I arrived at the NFFF, I quickly learnt that was because I had never really had really great fish and chips! So, it’s been great welcoming the different trainers to the training academy and trying the different variations which shops produce.

5. What changes have you seen during your time with the NFFF? It has been just under 7 years but there have been quite a lot of changes! I remember when I came for my job interview the training academy was quite run down. Within a year that had been totally transformed. Fish and chips have continued to be loved and are the nations favourite meal. When it comes to the media and marketing side, I personally feel I have been able to evolve the Fish Friers Review and have been able to showcase our great members in many ways. 6. Where do you see the NFFF in 10 years? The industry will continue to evolve however, in the recent year it’s been great to see shops offering click and collect and deliveries. I have tried both options as a customer and its works great. Moving forwards, I can only see the industry getting better! Shops are creating brands, and it’s great to see the unique ways shops are marketing themselves. As the industry grows the NFFF will also continue to grow. From the media side of the NFFF, I see the digital version of the FFR will continue to grow and there is still the need for the printed version of the magazine. Now tell us about yourself: 7. What are your hobbies and interests outside of work? Outside of work, I’m a massive Newcastle United fan, which isn’t a great thing to shout about at the moment so the less said on that the better. Away from football, I enjoy sports in general from Rugby League to most recently enjoying the NFL (American Football).

When I can sneak off I also enjoy a bit of wood work, from creating a pallet table for my living room to the light fitting in my attic. I even have a pallet wall which displays a sign that BD Signs kindly made me... A Newcastle sign. 8. What is your first memory of eating fish and chips? As I discussed before I wasn’t that big a fan of fish and chips, so thinking back the first memory of mine stems back to when my cousins came down from Newcastle in the summer holidays. They would always arrive with fish and chips, however I would never eat any! 9. What is your favourite accompaniment to fish and chips? Has to be Chinese curry sauce, the hotter the better. 10. Where is your favourite place to eat fish and chips? As a family we didn’t really go on British summer holidays so eating fish and chips at the coast has never had that great appeal for me, so for me the best place to eat fish and chips links to my son. He loves to watch airplanes and from the part of Leeds I come from having fish and chips at the end of runway at Leeds Bradford airport is the cool thing to do. However, saying that, trying to eat fish and chip when a 2 year old is climbing around in the car watching planes take-off soon turns into the worse place to eat fish and chips.

Away from sports my son Archie takes up most of the time. He turned 2 last December and during the height of the pandemic I was having to work at home with him, so if any of you heard him while I was on the phone to you, I apologise for the screaming!

11. What is your favourite drink with fish and chips? I’m a full fat Coca-Cola fan, even though I wouldn’t say it’s iconic to have with fish and chips, that would be my drink of choice.

Fish Friers Review

EVERY TOUCH CLEAN

EXPERT GUIDANCE FROM P&G PROFESSIONAL ON THE BEST PRODUCTS AND PROCEDURES TO CREATE A SAFE ESTABLISHMENT. The reopening date for restaurants across the nation is fast approaching. Fish and Chip shops must prepare to welcome customers back safely by adopting strict cleanliness and hygiene policies, and ensuring their staff understand the importance of the task at hand. P&G Professional, the away-from-home division of Procter and Gamble, found that over 70%1 admit to checking a fish & chip shop’s hygiene rating before using them, and almost half2 would not return if they noticed the surfaces and kitchen area were unclean. Given the heightened awareness of cleanliness since the pandemic, Fish and Chip shops must give themselves the best chance of business success and ensure their establishment is cleaned to the highest of standards. Such standards must be complemented by staff training to ensure that the entire team can implement these procedures confidently and correctly. Fish and Chip shops need to pair this training with effective and easy-to-use cleaning products like the range from P&G Professional. These are professional grade products of trusted and recognisable brands such as Flash, Fairy and Ariel. Reel the Customers in with the CleanPLUS Experience The foodservice industry has always relied on the trust between establishment and customer. Interestingly, a survey3 conducted by P&G Professional revealed that one in three4 respondents would be more likely to frequent a restaurant or takeaway if the staff used cleaning brands they knew and trusted. The CleanPLUS Experience sticker transparently displays the recognisable brands of P&G Professional including Flash Professional, Ariel Professional and Fairy Professional, providing much needed customer reassurance that your Fish and Chip shop is safe and hygienic.

Flash Professional Disinfecting Multi-Surface Cleaner and Flash Professional Disinfecting Degreaser will cut through the usual suspect in Fish and Chip shops: grease on kitchen and dining surfaces. In addition to this, comes the added bonus that both of these products have received test results indicating that they kill SARS-CoV-25, the virus that causes COVID-19, when used according to label directions. A New Product for a New Normal Microban 24 Professional is the new disinfectant brand from P&G Professional, which provides unrivalled protection against bacteria. The new range kills 99.9% of bacteria, and continues to do so for up to 24 hours, touch after touch. The powerful technology behind Microban 24 Professional combines active antibacterial ingredients to create multi-layered protection on surfaces. Thanks to this feat of science, the antibacterial actives remain on the surface for up to 24 hours so they keep killing bacteria, touch after touch across the 24-hour period. Its availability in three forms, Microban 24 Professional Disinfecting Spray, Microban Professional Multi-Surface Cleaner and Microban 24 Professional Bathroom Cleaner, means that Fish and Chip shops can benefit from continued protection against bacteria and maintain a high level of cleanliness on high touch, non-food contact surfaces. To fully disinfect your front of house, simply apply the product and wipe clean with a cloth five minutes after application. Now that’s game changing stuff! With innovative products and resources like these, your Fish and Chip shop will be in the best position to welcome new and returning customers upon reopening. To learn more about P&G Professional and its professional cleaning products please visit https://pgpro.co.uk/ or call 0800 716 854. 72.85% 48.3% According to a poll of 2,000 adults conducted in September 2020. 4 34.5% 5 Tested on SARS-CoV-2 and enveloped viruses according to EN14476. 1 2 3

www.nfff.co.uk

KILLS 99.99%

CORONAVIRUS, TESTED ON SARS-COV-2*

HACCP

*Tested on SARS-CoV-2 and enveloped viruses according to EN14476. Use biocides safely. Always read the label and product information before use.

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

General Office 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

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

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

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

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

Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com

Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk

Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com

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

www.nfff.co.uk

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 19/02/2021 – 22/03/2021 Returning Members

Direct Debit Renewed Members

New Members Contact

Company

City/County

Contact

Company

City/County

Mr David Brewer

Ideal Fish Saloon

Mr Aziz Amin

The Codfather

Dorchester, Dorset

Mr Kully Basi

King Cod

Kempston, Bedford

Bristol, Avon

Mrs Elizabeth Bookbinder

Mr Robert Turnbull

Chef’s Yard

Newcastle Upon Tyne

The Chippy

Wset Disbury, Manchester

Mr David Shanks

Hooked Fish & Chips

Newcastle Upon Tyne

Mrs Jillian Marshall

The Fish Bar

Rothwell, Leeds

Mrs Nadine Morriss

Beach Buoys

Mr Darab Rezai

Harbour View

Hatlepool, Cleveland

Mr Brian Thomas

The Golden Fry

Branston, Burton Upon Trent

Mr Daniel Hardcastle

Fish Cottage

Sandsend, Whitby

Mr Matthew Konen

Athena

Portslade, Brighton

Margate, Kent

Mr Lee Judd

Eastleigh, Hants

Mrs Charatkorn Vollans

Knaresborough, Yorkshire

LEARN MORE ABOUT NFFF MEMBERSHIP AND JOIN TODAY – CLICK HERE

David Tweedale – Obituary David was the heart and soul of the Elite Fish and Chips and his passion for the company he created was resolute. David continued to regularly visit each of the shops. He gifted guidance, wittiness and laughter and created long standing friendships with customers and staff alike.

The NFFF is deeply saddened to learn of the passing David Tweedale, the founder of Elite Fish and Chips, based in Lincoln

David was father, grandfather and great grandfather, and was the epitome of a family man. His love, wisdom and kindness made him the greatest confidant and the very best friend. He will be dearly missed by all.

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 and 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