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

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

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

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Building Back better It is now almost twelve months since we faced the start of the pandemic and realised the big issue we were facing, and this has probably been the biggest threat to our way of living in our lifetime and maybe ever. However, as the weeks go by the feeling grows that we are heading towards some sort of normality. It will be great to be able to mix and interact again, albeit in small numbers, and I think we have all had enough of looking at graphs! Whilst some return to normality will be gratefully received, I think it is time for hospitality to get the respect and support from government it deserves. For years we have been under supported and over-burdened by tax. Whilst banks and engineering companies receive support when they are the verge of collapse, we have been left to struggle every quarter to cover our liabilities. Yes, we are meant to add the VAT element to our sale price, but we know this is not how it works in reality. We employ three million people as a sector and contribute billions to the economy. If we are given the support now, we can play an even more vital part in

the road to economic recovery. By not starving us of oxygen we can thrive, providing more quality jobs and up skill many more people. I hope the Government continue to show the support they have done since the pandemic and they realise that there is a great opportunity to encourage entrepreneurs to build the country back better! I have recently been made aware that we have lost two more industry legends; Adrian Herdman, former National President and former Area President for Wales and Brian Hutton, former National Treasurer. Adrian was a member of the NFFF board when I first joined and had a huge impact on the industry during his long career with the NFFF. I only had the pleasure of meeting Brian at AGM but his name was one I heard many times over the years. Two great industry stalwarts who will be sadly missed and our thoughts go to their families. I think now is the time to look to the future, we have come through this year and we can do it again if we have to, let’s now plan for a better future. I think the fish and chip industry will go through many changes in the next few years but quality product and quality service will always win through.

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 2

Page 8

Page 12

Page 20

The NFFF remembers

Linfords talk QA!

Opinions Matters

We need to hear from 1

MEMBERS PORTAL

Sad passing of former NFFF Directors The NFFF is sad to announce the passing of former NFFF President Adrian Herdman, NFFF Treasurer Brian Hutton and Regional Director for Wales Jeff Derrick. Adrian was President of the NFFF from 2000 to 2006 and was heavily involved with the Welsh Area Council for many years. In 2007 Adrian was awarded ‘Life Membership’ and later received Meritorious Service Award from the NFFF. Brian joined the NFFF as a Regional Director for England in 1995 and would remain involved with the NFFF Board until 2008. From 2001 and 2006 Brian held the role of NFFF Treasurer. Brian was awarded ‘Life Membership’ in 2006. Jeff Derrick initially joined the NFFF Board in 1994 and held the position of Regional Director of Wales for 6 months. Jeff would later re-join the Board in 1998 and again hold the position of Regional Director of Wales until 2006.

NFFF President Andrew Crook said “I had the pleasure of working with Adrian on the NFFF Board, he had a wealth of experience both of the NFFF and the fish and chip industry and I learned a lot about the industry from him. Adrian was extremely proactive in the Welsh Area Council, serving as area President for a number of years and was instrumental in organising several NFFF Balls in Wales. Adrian had a great sense of humour and that often came out during meetings. My thoughts are with Iris and Adrian’s family and friends. I only met Brian once at a recent AGM, but it was a pleasure to meet with him having only heard positive words regarding the work he had undertaken for the NFFF and fish and chips in general. Jeff was an outstanding representative for fish and chips in Wales together with his time on the NFFF Board. We are saddened to learn of the loss of these three gentlemen.” Our thoughts are with everyone associated with their families at this sad time.

Happy Retirement Eileen! We would like to take this moment to wish our membership coordinator a happy retirement. Eileen will leave the NFFF on the 26th February 2021. As membership coordinator Eileen will have handled all your enquires and membership renewals. NFFF President Andrew Crook said “Eileen has been an integral part of the NFFF office team, and she will be sorely missed. Having spoken to members we have only heard positive comments regarding the work she has undertaken, and we are truly thankful. We hope Eileen can enjoy her retirement with her family.”

Adrian Herdman and Brian Hutton.

www.nfff.co.uk

An announcement will be made in the coming days regarding a replacement to Eileen within head office.

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IN THE NEWS

Catch up with all the news you might have missed. All news stories are taken from www.FishFriersReview.co.uk UK SUPREME COURT RULES UBER DRIVERS ARE WORKERS

RAT INFESTATION WARNING FOR CLOSED PUB AND RESTAURANTS

Feb 19, 2021

Feb 15, 2021

Uber must classify its drivers as workers rather than selfemployed, the UK’s Supreme Court has ruled.

Numbers of rat infestations in empty and closed pubs and restaurants in the UK has reach “biblical levels” as Pest Controllers warn managers and landlords to check premises for infestations well before lockdown restrictions ease.

This means tens of thousands of Uber drivers are entitled to minimum wage and holiday pay. The binding decision could leave Uber facing a hefty compensation bill, plus wider consequences for the gig economy.

READ MORE - CLICK HERE

FOODHUB LEAPFROGS UBER EATS TO BECOME THE UK’S THIRD LARGEST FOOD DELIVERY APP Feb 10, 2021 Lockdown has seen UK consumers takeaway habits change dramatically during 2020, with more people than ever relying on food delivery services. Foodhub, one of the UK’s largest food ordering platforms grew substantially throughout this period, adding new partners across the UK and overseas to process a total of 47M orders during the year.

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Fish Friers Review

NFFF TRAINING ACADEMY

Everyone is different, NFFF training courses are adapted to your needs! Everyone has different needs when it comes to training and that is no different when students attend an NFFF Training Course. Before booking on to any NFFF training course the NFFF will listen and understand the needs of every student to try build a course which is best suited to them.

Q) I have been in the Industry for a number of years and feel stuck in a rut – although you may have a wealth of experience in the industry it doesn’t mean the NFFF are unable to help. A) We offer training courses at all levels. Our team of trainers are available to help you make modern changes, this will help you to improve the way you deliver a service and products.

Some of the enquiries that we receive from people looking to enter the Fish & Chip industry and looking for training are how can the training that they receive from us help them. We are often asked; Q) I currently have no fish and chip shop experience. I’m completing this course in the aim to open my own fish and chip shop. A) Having no previous experience of the Fish & Chip Industry is not a problem as we offer a training course aimed at complete beginners together with online qualifications. This will give you the knowledge and understanding to open your own fish & chip shop. Q) I opened a Fish & Chip shop 3 months ago. I am new and have no experience except for these last three months. I am quite eager to learn about fish and chips as much as I can from this training course. A) You have chosen the right place to learn as the NFFF are able to offer you best practice training which will enable you to gain further skills to run your business.

The NFFF Training Academy has a team of trainers with a wealth of experience, knowledge and understanding of the industry. The training that we offer is to best practice and to a very high standard. We have a number of courses available at all levels so whether you are a novice, intermediate or you have advanced knowledge we are sure to be able to offer a course to suit your requirements. We also offer Level 2 & Level 3 online qualifications which you can study anywhere, at a time to suit you. These qualifications are not only available to you but also your team too. If you have any team members who you feel would benefit from further training there will be a course suitable for them with the NFFF. Please get in touch by email at training@nfff.co.uk or call Helen on 0113 3208276 for further details.

www.nfff.co.uk

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Fish Friers Review

QUALITY ACCREDITATION SCHEME – LINFORDS FISH AND CHIPS Join the NFFF Quality Accreditation Scheme

People might ask ‘how can the inspection be done virtually?’ and to be honest with you I did initially think that but I can now say that it was excellent.

I have worked at Linfords since the age of 16, and from that time I have only known Linfords Fish and Chips as a Quality Award holding shop, starting with the Seafish scheme and moving into the NFFF scheme. I personally took over the shop from Pat and Paul in 2019, my first job was to maintain the excellent standard they had set for many years.

My inspection lasted for around 2 hours however, this was longer than expected because I spent a lot of time talking to the assessor about items away from the award.

As I worked towards my first inspection in 2020 the coronavirus pandemic started and like many shops, the whole fish and chip world changed and the award was placed on hold. Towards the end of 2020, the NFFF announced the Quality Award scheme had been evolved into the Quality Accreditation scheme, now with an online application. In the current situation we are in I think that is fantastic, as shop owners we are looking to minimise the risk to us and our employees, risking placing an assessor in my shop for a prolonged period isn’t ideal.

Article provided by Chris Pithey, owner of Linfords Fish and Chips, Market Deeping

www.nfff.co.uk

What’s great about the virtual inspection is I was always with the assessor, so if they spotted something it was instant feedback and a discussion point to look at improving my business.

…sponsored by Sarsons For me the involvement with Sarsons is great as the brand is consumer facing. As a business we do use the product but even if we didn’t, I still personally think its great to have them involved. Although we shout about our previous awards not everyone else does. With the red ‘Q’ and the Sarsons branding it gives the award something our customers

recognise. Public awareness is already there with the Sarsons brand, and we have found that our customers have been more engaged and asked us about it scheme.

…so why undertake the new NFFF Quality Accreditation scheme Why wouldn’t you? As a fish and chip shop owner you can be stuck in your own bubble, and you think everything in your shop is perfect and you don’t need to change. However how do you know? You are in your own bubble as I just said. The NFFF Quality Accreditation scheme allows you a fresh pair of eyes to come into your shop and help you

improve. You have to have an open mind to change and I think this year has taught us that change isn’t always bad. As a shop we hadn’t even considered ‘click and collect’ before the pandemic but now we couldn’t live without it. The scheme has also been launched at a new price which is even better value for money and I would encourage you to take a look at becoming a QA holding shop. How do I join the Scheme? You can now apply to the Scheme by visiting www.QUALITYFISHANDCHIPS.co.uk. The assessment now takes place by a virtual ZOOM inspection which will cover everything the previously physical inspections covered. To discuss further, simply call the NFFF Head Office on 0113 230 7044 or email QA@nfff.co.uk

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Fish Friers Review

LE FISH AND CHIPS

I left the RAF in 2017 after nearly 20 years and moved to France, right in the south near the Spanish border. My wife and I had been planning the move for a number of years and had intended to create some holiday rental properties. But, after a couple of years of searching and failing to find the right property, we decided on a change of tack! When the first lockdown came into force in March 2020 we had a lot more time on our hands to research what it was that we wanted to do. I had wanted to work with food for many years, so we started to look into that. It was actually a French neighbour of ours that suggested fish and chips - I hadn’t thought it would be something popular in these parts, but all of our French friends have loved the idea and can’t wait for us to start serving! We decided on a food truck as it would give us plenty of flexibility over where and when we could work, so we could take advantage of seasonal changes in activity, such as weekly markets and summer fetes, as well as the Tour de France (which passes near to here, every year) and the ski season (we’re only 40 minutes from the biggest ski area in the French Pyrenees). And, so, Le Bistrot de James was born!

I’m a great believer in the value of training and personal development and so I began to search what opportunities were available. I found the NFFF via an internet search and was interested in getting involved.

www.nfff.co.uk

Obviously, in the middle of a pandemic, training is always going to be difficult, but you guys had thought of this and Helen Brook very kindly allowed me to postpone the practical training day until it was safe to travel. The Zoom training was excellent and so much more than I had anticipated it to be. I had imagined some training on the fundamentals of frying and the fish and chip industry, but what I actually got was a full assessment of my business plan and where to improve, marketing advice, technical advice on equipment, the layout of my food truck and some industry-specific information on the food hygiene side of things. And, of course, there was plenty of help and advice on the best bit - making fish and chips! I genuinely cannot rate the training highly enough. It far exceeded my expectations, and my only regret is not having done it earlier in the business set-up process. It would have certainly changed some of my decisions, but at least I now know where I can improve before I start trading. I can’t honestly say which part of the training I found to be the best as it was all so good, but I would say that the way in which my ideas and business plan were dissected (in a good way!) and discussions were personalised to my specific situation made the biggest impression on me. The pride the instructors (Lesley Graves, Malachy Mallon, Hugh Mantle & David Miller) felt in the fish and chip industry and the NFFF came across clearly from the start; this enthusiasm and professionalism encouraged me to get involved and be part of the NFFF and strive to achieve and maintain the highest possible standards, as much to repay the faith and effort the instructors put into me during the training as for myself! At this stage, I’m just looking to establish my food truck and introduce quality fish and chips to the Pyrenees! If all goes well, it would certainly be nice to expand what we have, both in terms of menu options and in terms of infrastructure. But, for now, I’m just hoping to make Le Bistrot de James somewhere people want to eat.

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OPINIONS MATTER Your opinions have been answered by NFFF Regional Director Malachy Mallon

Opinions matter to us at the NFFF, we want to hear from you all. In recent Fish Friers Reviews we have featured our ‘Opinions Matter’ page. We want to hear our members opinions on subjects which affect our trade. The opinion could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all of your opinions and will provide answers on how we all as an industry can improve and move forward.

Our latest subject was; As an industry we want to look forward to what 2021 might look like. • What changes are you looking to make in your business over the coming year? • Will you be changing your menu, opening hours, branding in the coming year? • What are your plans?

Member A

“My opening hours before the pandemic were MondaySaturday 11:30am - 9:00pm and we had a small restaurant area in the front of our shop that could seat around 7 tables of 2. Since the pandemic we have changed our opening hours, we no longer open on a Monday, we have decided to keep this in the future even after the pandemic as it gives us some well-earned rest time and also forces customers to come in on another day. Obviously, at the moment our restaurant is closed, but it wasn’t greatly busy before, we’ve decided to close between 2:30-4:00 Tuesday-Saturday, this then gives us time to prepare for the busy evening trade. Our delivery service has really pushed on since the pandemic for obvious reasons, but I believe this will carry on for a while, so it gives us time to pair up

www.nfff.co.uk

deliveries for trips for drivers to go on. As for our menu, we have simplified it. We’ve taken away items we rarely sold throughout the week and we’ve started our own vegan range which is proving to be very popular. Making the menu smaller has really benefited the business, made our service quicker and helps with stock control and storage.”

NFFF

For many, this has been an opportunity to revisit how we run our business, and you seem to have done just that. Adjusting your opening hours has given you the time to recharge your batteries and allowed you the time to make adjustments to the business, trimming the menu of lesser selling items and introducing the new vegan range will all prove positive. You’re to be commended on recognising that now is the best time of all to make the decisions that in the past were difficult to make. Wishing you many successful years in business

Member B

“For me the past year has been busier than expected, we found ourselves at the hub of the local food community and managed to stay open and supported throughout 2020.

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OPINIONS MATTER

Going into this next year we have no way of knowing what will happen, we have however seen the massive shift from footfall in the shop into online ordering for delivery. Obviously, this is due to lockdown(s), but I think it’s been a big introduction to the industry of how the future looks. We have changed our hours to suit this With less passing trade there is no point staying open in the off chance of people wandering in. We are not in a town centre, so even when lockdown eases, I don’t think it will have a massive impact of people rushing out for fish and chips when they have had it all along. The online portals are very good at bringing customers and also managing data, trends and you usually get feedback whether you ask for it or not. My only criticism is the high commission they charge, which has to be reflected somewhat in the online pricing. As for our menu - we have tweaked it in order to try and suit all people that might be looking at us online. We have offerings that we don’t usually advertise in the shop - such as burgers, nuggets etc. Which are big online sellers. Just my thoughts.”

NFFF

Very well done for being at the hub of your community, at times like this fish & chips really shine through, your customers have recognised the important part you and your business plays in society and in doing so they are showing great support. You’re correct in that no one knows what lies ahead, all we can do is respond, evolve, and embrace change, and those of us who do will stand a greater chance of survival.

This has been a great time to revisit our menu offerings, removing/adding items that help the business. Best wishes going forward for whatever 2021 brings

Member C

“We will be having our own delivery and click and collect takeaway portal rather than using Deliveroo’s portal where their service charges are quite large. We are adding more to our Vegetarian menu including Vegan plant-based pies and burgers. Our opening hours will stay the same at the moment, but might close an hour later in the summer. We have not launched our new logo but are rebranding our logo which will be revealed next month. Our main plan is to keep on doing what we do now and adjust with what the market dictates.”

NFFF

Click & collect is a great addition to the business, not only does it manage to help being better organised and greater average spend, it also assists greatly with socially distancing (taking it’s time allocated). Adding vegetarian & vegan items to your menu seems to be a very positive thing to do, it’ll make your menu more inclusive. Rebranding with a new logo is a nice touch, and will make you instantly recognisable. Your approach to adjust and change will help greatly to your longevity in the business. Best wishes as you go forward.

The online portals have been a great way of reaching new customers and upselling other menu items, resulting in a greater average spend. It takes a little time to establish which portals are best suited and cost effective for each individual business. “Vegetarian menu including Vegan pies”.

www.nfff.co.uk

“Expand our menu to possibly use shellfish, crabs, lobster rather than that going to waste”.

Member D

“First of all, will be looking to enhance our vegetarian/ vegan options on our menu, as we believe there is potential to do so after the much publicised vegan January etc

Brexit has been particularly challenging for the fishing industry and might well take some time to settle, I do hope though it’ll be sooner rather than later. Your customers will really enjoy the added shellfish selection to your menu, and it’s things like this that will make your business stand out, also a great opportunity for a nice bit of PR! Thanks again for your kind words, we wish you many years of success as you go forward.

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Regarding changes we could make... we will wait to see what the “new normal” looks like and be ready to adapt. I would really like to help the British fishing industry more especially with the much publicised Brexit problems and expand our menu to possibly use shellfish, crabs, lobster rather than that going to waste. Many thanks to all the team at NFFF for their ongoing support advice during this pandemic.”

NFFF

Thank you very much for your positive comments and supporting the NFFF in the work that we do in trying to represent the wider fish & chip community. Vegetarian/vegan options demand are definitely on the rise and an addition to your menu will prove positive for your business. ‘’Normal’’ well, whatever that is we will have to adapt/ change to whatever is demanded of us if we want to survive and flourish in business. This has been a time of ‘’being proactive’’ and embracing change.

www.nfff.co.uk

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Fish Friers Review

EAT MARKETING

5 tips to get your business working online It’s more important now than ever before to be found online by your customers. Although over the last 12 months the fish and chip shop industry has been steadily adapting to the challenges of the pandemic, now is the time to prepare your digital shop door to keep up with changing consumer behaviour and expectations.

Your website, your way At Eat Marketing, we’ve supported clients in navigating new digital landscapes through creative website designs that establish an online presence. Clients have been able to keep going through these uncertain times and open up new channels of revenue.

To help, we’ve gathered five key tips for taking your business online to ensure you’re found by new customers and stand out from your competitors.

However, we understand that every business is different, which is why we have created three website packages to suit a variety of digital requirements and budgets.

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Tip 2: Offer a good user-experience

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Ensure customers don’t get put off by a clunky and difficult website experience. You want to be sure your site is as user-friendly as possible.

This package provides you with a full website design that’s optimised for search engines to ensure you rank highly on Google. It also includes all the essentials you’ll need to make your business stand out from the competition.

Tip 3: Use clear call-to-actions (CTA’s) Hand-hold your audience through the process of placing a booking, through clear copywriting and persuasive CTAs.

Tip 4: Integrate online ordering Encourage customers to order directly through you at a time that’s convenient to them with integrated online ordering on your website. Perfect for click & collect or delivery, integrated online ordering can also give you control over your customer data.

Tip 5: Implement a well researched SEO strategy

Using relevant keywords on your website will help you appear in Google search engine results online and above your competitors.

www.nfff.co.uk

Bespoke website design For a website that’s as unique as your business, this package offers a bespoke approach tailoring design and content to fit your requirements. Through keyword research and an SEO strategy, your website will really stand out from the crowd. Want to find out more information about each of Eat Marketing’s website packages? Visit: https://eat-marketing.co.uk/websitepackages/ or give the team a call on 0845 835 4661.

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Now more than ever, the front door to your ﬁsh and chip business starts online. Now is the time to invest in a website that matches the quality of your ﬁsh and chips. Maria Louca Sales & Marketing Director

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Fish Friers Review

WE NEED TO HEAR FROM YOU!

To help the fish and chip industry further we require more information about the situations all shops currently find themselves in. With further knowledge we can continue to work on behalf of the fish and chip industry. Following on from our successful fish and chip Coronavirus survey which we ran as part of the January issue of the Fish Friers Review, we want to know more about some of your customer habits and how you are reaching your customers. We want to learn about how business location has affected customer average spend and whether this correlates to shops which are using a delivery platforms or a click and collect service. If you can spare 5 minutes of your time to complete the survey below we would be hugely grateful.

TO TAKE PART CLICK HERE

Results so far! Q8: Results as a whole Q8: Has your average customer spend increased or decreased since the start of the coronavirus pandemic?

www.nfff.co.uk

Results broken down to shop location Q8: Has your average customer spend increased or decreased since the start of the coronavirus pandemic?

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The solution turned out to be more expensive than the original sausage because he refused to use anything but the best ingredients. He had achieved his aim in developing a gluten free sausage which tasted the same as his original extremely popular sausage. The only downside is that the gluten free sausage will be slightly more expensive than the original, but Kevin believes that coeliacs all over the country will be able to enjoy a gluten free sausage which tastes like a real McWhinney’s sausage. Kevin has always believed that he should not sell a product that he is not prepared to let his family eat, so, on this occasion, the person he had to please was the biggest food critic in his family – Kevin himself. He also told us that one of the most important principles he had been taught in business came from both his late father and grandfather when they said that quality will remain long after price is forgotten.

In December 2018 an event occurred which forced a change in his thinking. He was discovered as being gluten intolerant following a diagnosis of Coeliac Disease. This meant that he could no longer eat and enjoy the sausages which he had eaten since he was a child. This distressed Kevin so much that he decided he had to do something about it. He set out to recreate the original McWhinney’s sausage, but with one important difference – it had to be gluten free and it had to taste just like the original McWhinney’s sausages. Over the coming months he made several attempts to recreate the original taste, but being a perfectionist, nothing please him. He continued to strive for the taste which he was so used to and experienced many failed attempts before finally coming up with a recipe which not only pleased him, but tasted just like the original McWhinney’s sausages he had been eating for so long.

www.nfff.co.uk

COULD YOU BE INTERESTED IN SELLING YOUR HIGH TURNOVER FISH & CHIPS BUSINESS REQUIRED FOR GENUINE PURCHASING COMPANY HIGH TURNOVER FISH & CHIP RESTAURANTS LOCATION IN THE NORTH OF ENGLAND MUST HAVE GROSS YEARLY SALES IN EXCESS OF £1,500,000 Do you own a Leasehold or Freehold Fish & Chips Business in the North of England with weekly Gross Takings in excess of £30,000 per week. If you might be interested in selling, then please do not hesitate to contact us. All Dealings & Conversations would obviously be conducted in the most. PRIVATE & CONFIDENTIAL MANNER All your existing Management & Staff would possibly be retained We would be only too pleased to supply you with a NO OBLIGATION Appraisal of your Business, and an Approximate Valuation and/or Selling Price of what we believe could be achieved.

All backed by over 60 Years of selling Fish & Chip Shops

For further information, please contact Harvey Rosen Mobile 07836-566392 or Email: Harvey@rosens.co.uk Rosens Business Transfer Agency, The Crystal Building, Freeman House, Langston Road, Loughton, Essex IG10 3TH WWW.ROSENS.CO.UK

Fish Friers Review

25 27

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

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 27/01/2021 - 18/02/2021 Returning Members

Direct Debit Renewed Members

New Members Contact

Company

City/County

Contact

Company

City/County

Mr Simon Dodson

Mermaid Fish & Chips

Barnsley, South Yorks

Mr Xavier Ainsworth

Mr Shane Slater

Castleton Fish & Chips

Castleton, Hope Valley

Mr Shamin Ahmed

Pearl Fish Bar

Walsall, W Midlands

Mr Cebrail Ozbek

The Happy Plaice

Torquay, Devon

Miss Joanne Patterson

McKays of Eyemouth

Eyemouth, Berwickshire

Mr Gary Sharples

Lighthouse Fisheries of Flamborough

Flamborough, East Yorks

Mr Danny Whiteside

Gregson Lane Chippy

Hoghton, Lancs

Mr Ronald Cairns

Ronnie’s Mobile Fish & Chips

High Usworth, Tyne & Wear

Mrs Lisa Cook

The Golden Fillet

Holland on Sea, Essex

Mr Timothy McDougall

Newport, Gwent

Baildon, Bradford

Mr Jordan Allen

Stroud, Gloucestershire London

Mr Chun Bond Stephen Ng

Mr Paul Holmes

DJ’s Fish & Chips

Mr Simon Smith

Cranbrook Fish Bar

Mr Amritpal Sidhu

Torquay, Devon Cranbrook, Kent Haughton, Staffs

LEARN MORE ABOUT NFFF MEMBERSHIP AND JOIN TODAY – CLICK HERE

FISH & CHIPS - HIGHLAND Fort William, Highland, Scotland • • • • •

Freehold Price: £450,000 Family owned for 30 years Award winning reputation, busy location Stunning location with breathtaking views Great scope to expand

Award Winning Fish and chip shop in stunning location in the Sottish Highlands, serving their famous fish and chips for almost 30 years and run by the same family with great turnover. The business does not just offer a range of fried food but also sells a range of soft drinks and sweets. More information on Turnover available upon request.

With the owner’s purchase of the land to the side of the business, which is included in the sale, there is great potential for expansion. This is a reluctant sale due to retirement, giving the new owners a great opportunity to add to this already successful business in a lovely location.

Contact: Bruce & Co - 01772 775 775

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

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

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!

Potato Prep Know your Spuds!

Blanching How to save time!

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