CELEBRATING 95 YEARS OF PUBLICATION ISSUE 1 // FEBRUARY 2020
BECOME A MEMBER ONLINE TODAY BY VISITING: WWW.NFFF.CO.UK
PRESIDENT’S NOTES President’s Notes Written by Andrew Crook, NFFF President Well that’s the awards over with for another year. This event is truly the biggest driver for raising standards that we have, and it is a fantastic showcase for the fish and chip industry. Congratulations to The Cod’s Scallops on winning the independent takeaway title, John and his team offer a wide choice of seafood and I think it’s a great way to elevate your shop above your neighbouring shop. You can find a recipe from John on page 48 of this issue. Congratulations also to Trenchers, our new Restaurant of the year. The Young Fish Frier of the Year was announced at the event too. This years winner Charlie Collins is a fantastic example of what a young entrepreneur can achieve with drive and ambition, operating two fish and chip outlets already... you can’t help but feel the sky is the limit for Charlie. I must also mention Richard Ord who won the outstanding achievement award, Richard is such an inspiration to many, including myself. I was delighted to see him honoured by the industry he loves, and it is thoroughly deserved. You can find a full round up of the awards in this edition of the Fish Friers Review. This is the 160th Anniversary year of fish and chips. We have launched
Published by The National Federation of Fish Friers
a new website to act as the main focus for the event. On the website you will find details of our searches to find the UK’s oldest fish and chip shop, the longest serving industry worker and also the shop who does the most for their local community. We also have a consumer facing competition to win a fantastic prize of a trip for two customers to travel to Alesund in Norway and see the Fjords onboard a working fishing trawler, and what’s more if your customers win you go too! This really is a money can’t buy prize, it will be an experience you will never forget, so get promoting! We will provide you with some materials to get you going, and the more customers you can get to enter the better your chances of winning. Fats, Oils and Grease is going to be a big issue going forward and it is your responsibility as a business to minimise the amount of oil that goes down the drain. Keep your eyes open for some exclusive member deals which will help you keep your drains clear and your shop legal. The NFFF is here to help you so if you need anything please contact the NFFF office or a Regional Director. You can find their contact details towards the back of this magazine.
New Federation House 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 203 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk
Designed & produced by Resource, Leeds Tel: 0113 200 5000 Web: www.weareresource.co.uk Become more environmentally friendly. Would you like to receive your future Fish Friers Review electronically? Please contact the NFFF Head Office. If you do not wish to receive the Fish Friers Review, please contact the NFFF Head Office and we will remove you from our mailing list.
CONTENTS Page 2
NFFF Treasurer steps down
Page 14-15 Question Time
Page 22
National Fish and Chip Awards
Page 48
Ultimate Recipe Collection 1
EVENT CALENDAR 17th February 2020 Florigo Open Day Organised by Florigo NFFF Training Academy, 4 Greenwood Mount, Leeds, LS6 4LQ www.florgio.co.uk
MEMBERSHIP PORTAL
23rd February 2020 FRY IT - 2020 Organised by Friars Pride Peterborough Arena, Oundle Road, Alwalton, PE2 6XE www.friarspride.com
National Treasurer and Regional Director to step down
17th May 2020 KFE Ball Organised by KFE Ltd www.kfeltd.co.uk
Due to new ventures, Alan Hanna, NFFF National Treasurer and Regional Director for Northern Ireland has taken the decision to stand down from these positions. Alan has been a member of the NFFF for many years, joining the Board in 2011 as Regional Director for Northern Ireland, he took the additional title of National Treasurer in 2017. National President, Andrew Crook said; “It has been a great honour to work with Alan over the years at the NFFF. He is a great ambassador for fish and chips and has great knowledge about the product and the industry in Northern Ireland. As National Treasurer he has been a steady pair of hands on the finances and his input into Board Meetings has been invaluable. On a personal note he and Catrina have become great friends and I wish Alan well for the future”.
NFFF By-Election to take place A by-election will now take place for both positions. Nomination forms will be circulated to members the week of the 10th February. •
Northern Ireland will receive forms for the position of Regional Director and National Treasurer.
•
Members in England, Scotland and Wales will receive nomination forms for the position of National Treasurer.
Once all nominations are received, full details will be circulated to allow for a final vote. Any nomination received after the closing date (to be confirmed) will not qualify. Please ensure that any person who is nominated has given their permission.
NUMBER OF SHOPS
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5th June 2020 National Fish & Chip Day Organised by NEODA www.neoda.org.uk/ fishandchipday
Become a NFFF member today The NFFF offer direct support for your business 24 hours a day, 7 days a week. Whether it’s technical support, advice on fish and potato stocks or access to our exclusive NFFF Employment Law, Health and Safety and Tax cover. We are committed to working for you on a national level to help protect and promote the fish and chip industry. If you have an issue, we will fight your corner. NFFF Membership is cheaper than you think. In fact, a single shop membership costs £210.90 (inc VAT) a year – that’s £4.05 a week - less than one fish!
MEMBERSHIP TYPE
COST
x 1 Shop
Single-Shop Membership (1 Shop)
£175.75 + VAT
x 2-4 Shops
Small Multi-Shop Membership (2 - 4 Shops)
£263.63 + VAT
x 5-9 Shops
Medium Multi-Shop Membership (5 - 9 Shops)
£479.22 + VAT
x 10+ Shops
Large Multi-Shop Membership (10+ Shops)
£65.35 + VAT Per Shop
Dual Membership
£36.71 + VAT
www.nfff.co.uk
Claim your EXCLUSIVE NFFF member benefits!! ■
Employment advice & protection cover Legal advice & protection cover Tax advice & protection cover Crisis communication cover
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Identity theft protection cover
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■ ■
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Counselling assistance cover
■
Legal costs and expenses insurance cover
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Free employment and legal documents
CLAIM TODAY!
CLAIM TODAY!
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50% discount for the first three months
£50 off new business premium
£25 LoveToShop vouchers
Reliable card payment technology, transparent pricing & UK friendly customer support
CLAIM TODAY!
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10% discount on best available room rate
£50 discount on NFFF membership fee renewal when you set up your workplace pension scheme
10% discount on all range services. Offer excludes KFE/Kiremko ranges
20% discount for simple will and 10% discount on all other legal services
CLAIM TODAY!
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Initial 5% discount on any shop fit on a national basis
Exclusive rates for members of the National Federation of Fish Friers - No sign-up fee
Preferential rates for all NFFF members
£25 off for new customer when you spend over £200 at any JJ Foodservice branch.
CLAIM TODAY!
CLAIM TODAY!
CLAIM TODAY!
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Special NFFF Members Discount Saving £400, Normal Price £2600 – NFFF Price £2200 Includes Delivery and 2 Year Warranty Prices Ex VAT
Our offer to members is £100.00 NFFF discount on each new Merlin Filter Machine OR A Box of 80 Filter Pads/Papers (Approx 3 Months Filters) with a new Machine.
Free Artwork and Plates on Branded Fish and Chip Boxes, a saving of approx. £500 per customer on average.
T&C’s – this offer is available to new customers of Collins and Wraggs only. This offer can only be used once per customer account. A minimum order of £200 is required to claim this discount.
£10 off your first order with us over £200
All offers are available to NFFF members, for contact details or details of how you can claim the benefits simply visit the NFFF Member Area on www.nfff.co.uk Not a member but would like to take advantage of these exclusive NFFF member offers you can join today for just £175.75 + VAT* Call 0113 230 7044 or join online at www.nfff.co.uk
*The cost of membership is subject to the number of shops you own.
Fish Friers Review
TRAINING CALENDAR 24th February 2020
Fish cutting made simple Better Business Course – AM Cost – £80.00+VAT per person for NFFF Members and £100.00+VAT per person for Non NFFF Members based on a 3-hour session per workshop.
TRAINING PORTAL Why invest in training you ask! Training is key to any successful business. One thing I’ve learnt in the 35 years of working in the fish and chip industry, is that you never stop learning and picking up new tips. You can use this to underpin and make your shop stronger. One thing you need to have is an open mind; you must to be willing to make changes to suit the needs of the business. Remember! If you always do what you have always done, you will always get what you have always got. 2020 is the start of a new decade, so why not think about visiting the NFFF Training Academy in Leeds to learn more skills, hints and tips which could help your shop and increase your profit. What about investing in your staff? I’m a firm believer in investing in training with your staff. It makes them feel that you value them as being part of your team. If you invest in them, it makes them the best they can be and this in turn is a positive for your business. Two case studies from 2019, both being experienced shops, highlighted the benefits of attending an NFFF course. One saved £1,200 a year, just on the way they rumbled their potatoes. The other shop saved a staggering £15,000 on fish cutting skills alone. What they learnt and the tips they had picked up paid for the training course. Training at the NFFF is delivered in a fun and easy to understand way, and is always taught to best practice. Remember too that if you become an NFFF member it doesn’t end there as we are always available for any help or
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Written by David Miller NFFF Head of Training
advice that you require whilst a member with us. The courses we have on offer are: Three Day Course – aimed at complete beginners to the fish and chip industry. One Day Course – aimed at people who are already in the industry who would like to refresh their skills or someone who has catering experience and would like to add fish and chips to their menu. Better Business Course – aimed at people wanting to minimise the waste and maximise the profits in their business. In shop training – where one of our experienced trainers will visit your shop and deliver a 6-hour training session to a team of up to 4 people at any one time. We also offer ½ day workshops, Fish Cutting made simple, Chip away for a better profit, Batter up the profits. If you’ve been in the trade for several years, are new to the trade or just need a refresher course, we guarantee there will be something to suit you, you won’t regret it and it will be fun! For further details on any of the courses and workshops on offer please email training@nfff.co.uk or contact us on 0113 2307044.
Training Update Please note the NFFF Training Hub in Kilkeel, Northern Ireland is no longer available for bookings. If you have any queries, please contact the NFFF Training Academy on 0113 230 7044 or simply email training@nfff.co.uk
Batter up the profits – Better Business Course – PM Cost – £80.00+VAT per person for NFFF Members and £100.00+VAT per person for Non NFFF Members based on a 3-hour session per workshop.
26th February 2020
Chip away for a better profit – Better Business Course – AM Cost – £80.00+VAT per person for NFFF Members and £100.00+VAT per person for Non NFFF Members based on a 3-hour session per workshop.
16th, 17th & 18th March 2020 Three-day training course, Leeds Cost – £680 + VAT (£816 inc. VAT) per place £480 + VAT (£576 inc. VAT) for subsequent people
20th, 21st & 22nd April 2020 Three-day training course, Leeds Cost – £680 + VAT (£816 inc. VAT) per place £480 + VAT (£576 inc. VAT) for subsequent people
Interested in training?
If you would like to book a bespoke one-day or in-shop training course, please contact the NFFF Head Office and dates can be arranged. Tel: 0113 230 7044 E-mail: training@nfff.co.uk
Vision Apprenticeships part of West Nottinghamshire College Apprenticeships to retain, upskill and inspire new talent into your workforce. SUCCEED WITH APPRENTICESHIPS MAINTAIN AND INSPIRE A SKILLED WORKFORCE TO HELP YOUR BUSINESS SUCCEED. Government funding available for all apprenticeships. Apprenticeships available that can help you to create a motivated, skilled and successful team. Contact us Telephone: 01623 627191 ext. 8098 Email: gregg.thompson@wnc.ac.uk
As one of Britain’s favourite dishes, it is safe to say fish and chips will always be on the menu and the best way to enjoy our national dish is from one of our many fantastic Fish and Chip venues. The fish and chip industry is a growing one that needs new staff to help with demand and also to give opportunities to existing staff through progression. The new apprenticeship standards are the ideal training platform for new and existing staff to gain the Knowledge, Skills and Behaviours from Level 2 Production Chef through to Level 5 (CMI) Management. Vision Business works throughout the hospitality sector including fish and chip shops, restaurants and small family run cafes. We pride ourselves on giving the correct information, advice and guidance to all of our learners and employers. Not all positions are suitable for apprentices and each position will be discussed in full with one of our hospitality apprenticeship representatives.
An apprentice, new or existing will need to work towards their programme as part of their employment to abide by the funding rules and will include a mandatory level of ‘off the job training’. Apprenticeships within the fish frying sector can be completed within the workplace with no need for day release. A specialist will make visits throughout the programme.
enhance their abilities. This is also a great way to show new staff / apprentices you are willing to progress your team and helps with retention.
Why take on an apprentice?
• Team Leading / supervisor Level 3
An apprentice will be willing and eager to learn vital skills within employment and looking to be offered a permanent position after the apprenticeship is complete. With a new apprentice you can ensure preparation, cooking, service and customer relation skills are developed ‘your way’ so you can ensure quality is being served up time after time.
Why upskill current staff? Offering current staff opportunities to upskill not only helps them with the running / managing and day to day operations but shows that you as an employer trust in and want to invest in your staff to further
Our offering: • Production Chef Level 2 • Customer Service Practitioner Level 2
• Management Level 5 Vision Business are funded by the Education and Skills Funding Agency and are part of West Nottinghamshire College. If you would like to find out more about apprenticeships or would like to get involved please don’t hesitate to get in touch.
Gregg.thompson@wnc.ac.uk 01623 627191 ext 8098
CELEBRATE 160 YEARS OF FISH AND CHIPS Feeding the nation since 1890 This year we are celebrating the 160th Anniversary of the perfect partnership… Fish and Chips! It’s been a staple meal for the nation and helped to feed the war effort. This delicious partnership has been around four times longer than the burger chains have been in the UK.
and chips. Whether its simply promoting the fact that we are celebrating 160 years, getting involved in the trip to Norway or setting up your own initiative across the year.
How to become involved
The individual shops and great characters that work in them and add character and tradition to our towns and villages.
Simply visit https://160years.co.uk/ we have produced a marketing toolkit which includes the 160 years logo, social media imagery and posters for you to place in your shop which you can use to promote the competition.
Why become involved?
A MONEY CAN’T BUY FISH & CHIP EXPERIENCE!
Why not become involved! This is a great, free initiative which you can use to promote your business and fish
Thanks go to Seafood Norway, with their valued support we are able to run a national customer facing competition. Win a two night, exclusive trip for four to Norway – home to a third of the fish consumed in the UK – for two of your customers AND you the fish and chip shop owner! This prize really is a money can’t buy experience as the prize includes a trip out on a working fishing trawler! All you have to do is simply direct your customers to https://160years.co.uk/ using the marketing toolkit which has been produced for you.
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With VITO Finance You Can! • Take delivery of the equipment as soon as the finance is approved • Pay nothing for 3 months with fixed regular monthly payments throughout the term of your lease
Finance Costs • VITO 80 Package @ £28 Per Week = 4 fish suppers per week • Package includes V80, Box of 100 filter papers, Free Service vitoukltd
www.vitouk.co.uk Tel: 01953 542 101
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CELEBRATING THE HISTORY OF… THE NFFF AND FISH AND CHIPS We will be celebrating the history of fish and chips throughout 2020 and in each issue of the Fish Friers Review we will be taking a look back at the history of some of the UKs oldest shops and industry suppliers. To get you started, lets tell you about the history of the National Federation of Fish Friers. Local fish frying associations had begun cropping up around the country towards the end of the 19th century, providing solidarity for friers as the industry grew. But it wasn’t until the 11th November 1913 that something bigger was realised. Manchester was where it all began, or to be precise the Albion hotel where delegates from 17 local fish frying organisations gathered with the intention to create a singular national body capable of protecting the interests of the trade. That meeting, called by the Manchester, Salford and District Fish Friers Association was to form the National Federation of Fish Friers Associations. The first secretary was William Loftas and the membership fee was one shilling per year. Throughout the early part of the 20th century the growth of the NFFF was up and down and in no doubt affected by the two world wars, but early champions such as General Secretary Jackson Tomlinson MBE and twice President Henry Youngman cemented the existence and requirement of a fish frying trade body with membership peaking at 10,914 in 1947.
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The early years of the NFFF were marred by rivalry within the trade and several breakaway organisations may have put an end to one national body representing fish friers. In 1923 the Northern Counties Federation came into existence drawing members away from the NFFF only for the breakaway body to become re-united a year later. Several years later in 1968 a similar situation arose when the London and Home Counties Association broke away, again, to re-join later in 1991. Today, the NFFF still plays a huge part within the fish and chip industry, providing information and support to fish and chip shops, as well as helping them to acknowledge their potential and ultimately, thrive within the industry. From the 1870’s the fish and chip trade spread rapidly, especially in London and the cotton and woollen manufacturing towns of the Pennines, and soon became a readily accessible hot, nutritious meal for many factory and mill workers. The development of trawl fishing in the North Sea provided unprecedented supplies of white fish. The development of the rail network, connecting ports such as Grimsby and Whitby to the Nation’s major industrial cities meant that fresh fish could now be readily transported to the heavily populated areas with legions of hungry workers to feed. From the 1880’s onto the post-war years, fish and chips sustained and cheered the lives of people who could
just about afford it, providing a meal that all the family could share as a crucial supplement to the most basic of diets. By 1910 there were perhaps 25,000 fish and chip shops around the country, peaking at 35,000 by 1927 and between the wars most industrial towns boasted a fish and chip shop on almost every street. Since the end of the Second World War, the food landscape in Great Britain has changed in many ways and although it’s unlikely the number of fish and chip shops will ever again reach the levels of 1920’s and 30’s the demand for the dish has remained the same. Today some 10,500 businesses provide the Nation with a similar volume of fish and chips to those of the post war years. By the inter war years the trade consumed around two-thirds of the British wet fish catch, and the demand
for the cheap fish captured by the trawler fleets of Aberdeen, the Wyre and the Humber necessitated the development of further rail links, which in turn fuelled the development of the great industrial fishing ports. At the outbreak of the Second World War the deep sea trawling industry in turn provided experienced recruits for the wartime Navy. Again, reprieved from rationing during the Second World War, Prime Minister Winston Churchill referred to fish and chips as ‘Good Companions’. British soldiers identified each other during the ‘D’ Day landings by calling out ‘fish’ and the response or password was ‘chips’. Any other response and they would have certainly had their chips.
Fish Friers Review
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NEW YEAR WISHES FROM FASFA Written by Malcolm Large, Executive Director of FASFA
As we go into 2020, I have been reflecting on some of the key moments and highlights we have seen as an industry over the course of last year, as well as reflect on some of the challenges we have faced. 2019 was not been an easy one; the uncertainty surrounding Brexit coupled with the rising costs of fish and potatoes and cautious spending from consumers combined to create challenging trading conditions. Despite this, the industry has continued to innovate and thrive in the face of these challenges and the public’s love of our iconic dish cannot be understated. It was disappointing to see that, once again, some key media outlets published misleading headlines claiming that fish and chips were under threat due to Brexit and declining stock levels in the North Sea. In the light of these headlines, we at FASFA, along with many others, worked hard to dispel the myths and report the facts. As we have taken every opportunity to point out, fish and chip fans have nothing to worry about. Much of the fish we eat in UK fish and chip shops is sourced from the North Atlantic and Barents Sea and processed and frozen within four hours of capture – a fact that many consumers remain unaware of. One of our key priorities in 2020 will be continuing our work in refuting
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misleading claims and headlines to ensure that we play our part in safeguarding and enhancing the reputation of the industry. In January, the National Fish and Chip Awards which FASFA are always proud to support took place once again, a real highlight of the calendar as we celebrate our successes as an industry, catch up with old friends and cheer on the finalists. As always, the Awards are an opportunity for those working throughout the supply chain to demonstrate their commitment to excellence in service and standards and it was pleasing to see that nearly all the finalists fry frozen at sea fillets. Finalists enjoy increased footfall to their shops, a significant commercial uplift and a really great day! As always, we would strongly encourage shops to find out what it’s all about and get involved in 2020. The uncertainty surrounding trading and wider economic conditions may well follow us well into this new decade and fish and chip shops may need to adapt in order to continue to thrive. At this moment in time, only one thing is for certain: 2019 has shown that UK’s unwavering support for fish and chips continues to grow. That is something to give us all great optimism as we head into a new and exciting decade.
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WOMEN IN FISH AND CHIPS EVENT HAILED A SUCCESS Organiser of the inaugural Women in Fish and Chips conference (WiFC), JJ Foodservice, has reported that its first event, which took place in Birmingham, has been a success. Shops up and down the UK from Scotland and Wales down to Devon and Cornwall attended the day, which hosted eight Award-winning speakers sharing personal success stories, market trends and staffretention tips. Head of Communications at JJ Foodservice and event Chair, Elit Rowland, said, “It was a privilege to be able to bring together many of the industry’s top femaleowned shops in the first UK event of its kind.” More than 50 shops attended on the day, a mixture of established and up-and-coming talent.
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Sarah Heward, Joint-Owner of The Real Food Café in Tyndrum was voted the best speaker after sharing the compelling story of how she over-came the loss of her husband, theft in the business, and family illness to take her shop from bankrupt to £1.4million turnover. “It can be isolating being in a senior position or running your own company. It can be doubly isolating being a woman in business as females are still massively in the minority. Women empowering, inspiring and supporting each other will help change these statistics gradually.” She added, “As a progressive industry, fish and chips should be a leading light when it comes to championing equality. Well done JJ Foodservice for putting this together.’’
Kelly Barnes, Joint-Owner of Krispies, Exmouth (officially the UK’s no.1 fish and chip shop) said, “Today was a fantastic event – it showcased women in our industry in a positive light, it was great to hear from so many speakers. Events like these give you fire in your belly! JJ’s did a fantastic job – I look forward to the next one.” NFFF Director Lesley Graves said; There was a real buzz in the room when arriving in Birmingham for the first Women in fish and chips event. It was great to see so many people there and good to see some familiar faces and also lots of new ones. There was a great variety of topics covered by some very experienced people within the industry and some great insights into people’s personal journeys. I would be surprised if everyone in the room didn’t manage to take something home from the day, I know I did, I took something from every single speaker who presented on the day. The conference took place at The Studio in Birmingham New Street on January 13th. Shop owners speaking on the day included Caroline Murphy, Director of Wetherby Whaler which has five sites in Yorkshire; Lesley Graves, co-owner of multiple-Award winning Burton Road Chippy in Lincoln and Janet Colclough, Founder and Owner of Nana Jan’s in Buckshaw Village. Representatives from the Marine Stewardship Council (MSC) and Seafish also presented on the key market trends and opportunities for shops. A workshop
on how to improve business performance through your team was hosted by Alan McColm of The Real Food Café. JJ has confirmed that WiFC will be a regular event. Rowland said, “100% of the people that attended would like to attend more WiFC events in the future, so we will make it happen.”
Fish Friers Review
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PRIME MINISTERS QUESTION TIME
Following the recent election, and NFFF Director Craig Buckley’s conversation with Boris Johnson on BBC 5 Live on the 15th November 2019, NFFF President Andrew Crook has written the following letter about supporting small businesses after Brexit. If and when the NFFF receives feedback from the PM we will update our members. If you have any thoughts please feel free to contact the NFFF on mail@nfff.co.uk The Right Honourable Boris Johnson Prime Minister, 10 Downing Street, London SW1A 2AA 14th January 2020 Mr Prime Minister I am writing to you in follow up to a conversation you had with my colleague Craig Buckley, Regional Director for the National Federation of Fish Friers (NFFF), on BBC News and Radio 5 Live on the morning of Friday the 15th of November 2019. You may recall that Mr Buckley posed a question about supporting small business post Brexit. The NFFF is also a member of the British Takeaway Campaign, a group representing in excess of 40,000 take away businesses in the United Kingdom. Through this relationship it is self-evident that we all face the same issues across all cuisines. Where many industries are automating and downsizing their workforce, the hospitality industry is still extremely reliant on the human element, and I feel it is all part of the experience of visiting a takeaway, restaurant or hotel. Our combined membership provides a great route into work for many people and provides them with the skills and confidence to progress their careers, with many opening their own businesses further down the line.
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As commodity prices increase there are very few fish and chip shops trading below the VAT threshold and businesses of all sizes are struggling to incorporate the VAT element into the sale price and are having our margins squeezed as there is a perceived sealing price for our products. This is having a negative effect on independent businesses of all sizes, stifling growth, and preventing job creation for unskilled workers. This is further compounded as almost all our inputs are zero rated. As it seems we are moving towards a cashless system with more electronic payments, not just cards but also the online delivery aggregators, we feel more transactions across the entire retail industry will be picked up by the taxation system. We feel there is a good argument for exploring making changes to the way VAT is levied, one that works well for business as well as the Treasury.
Food costs are likely to increase as our commodity prices increase, operators that invest in their businesses and their employees are currently at a disadvantage to those that do not operate in a responsible manner. We don’t have the buying power of the large chains and have higher operating costs than the less reputable operators out there, so the danger is the better businesses are the ones we see fail. We are not asking to be treated as the antique dealers or those in the car trade and falling under the Margin scheme (VAT notice 718) where businesses only pay VAT on the difference between the purchase price and sales price because their inputs are zero rated, although there are many similarities between our businesses and theirs. My industry has felt the burden of the unfair VAT laws for many years, you may remember the ‘Pasty Tax’ story a few years ago which was on the back of a protective claim managed by KPMG. I thought this was the wrong approach as there should be some sort of taxation on the hospitality industry, I personally think the system Jaques Borrell successfully argued for with a lower rate of TVA in France for such businesses could be a better system for all parties. This could be combined with a lower threshold, whilst still protecting cottage industry but bringing more businesses into the system. We do understand the importance of our industry contributing towards the upkeep of our public services but we used to be known as a nation of shop keepers and I feel our takeaways, especially fish and chip shops who are an important part of British culture, are in danger of losing the local entrepreneurial spirit and quirky independence that makes us what we are and adds so much to community life. I am mindful that you have so many issues that you have to focus on but I really feel independent businesses are part of our national identity and I would hate to think that years down the line we lose these colourful and characterful outlets and people from our high streets and shopping parades. Yours Respectfully Andrew Crook, National President National Federation of Fish Friers
Fish Friers Review
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FRY I.T. once again returns to Peterborough Arena on Sunday 23rd February 2020. FRY I.T. 2020 will house over 80 exhibitors, with the majority offering product samples and special on-the-day promotions, giving you the chance to not only try before you buy, but also giving you the opportunity to buy knowing that you are getting the best deal possible. There will also be many live cooking demonstrations, showcasing products such as frying fats/oils and batter mixes, with experts on hand to help you decide which products will work best for your shop and how to get the best out of the products you currently use as well as displaying product innovations. A wide range of packaging products will be available to browse through, including our NEW Fold-IT-Bin-IT corrugated boxes and eco-friendly products, which are all available to purchase through Friars Pride. With trade media, range suppliers, business insurance, shop signage and telecoms companies, there’s more than just the food and drink on offer for the visitors to make the most of.
Exhibitor List
There will even be children’s entertainment to keep the little ones happy whilst you enjoy the show! Other great features of the day include… •
One day only product promotions
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Live seminars from industry experts
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Live prize draws from various stands
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A free goody bag for each shop that attends
The 2020 show returns to the centrally located Peterborough Arena, with great transport routes via public transport and easy access from the A1. For your FREE tickets, or for more information, head over to https://friarspride.com/info/ information/fryit/visitors
Duncrue
Keep It Clean
Middleton Paper
Premier 1 Filtration
AAK
Fri4Life – High Oleic Sunflower Oil
Keejays
Promenade Sauce Sachets
Amipak Packaging
FriWite
Mr President Beef Burgers and Friars Pride Sausages
Batchelors Mushy Peas
FRY Magazine
MSC – Marine Steward Council
Pulse Flour
Linpac Packaging
National Federation of Fish Fryers
Quorn
Lite-BITE Controlled Corrugated Packaging
Nautik Chef NEW Fish Cakes
Major B’s Tomato Ketchup
NH Case
Blakeman’s Sausages 42nd Street Chicken Fillet Bites & 42nd Street 120 Breast Fillet 42nd Street Deluxe Beef Burgers Chippy Chat Magazine Coveris Packaging Drywite & The Drywite Equipment Shop
Friars Pride’s Pride Pies Golden Delight Heinz Henry Nuttall Frying Ranges Innovate Foods JFK Gadus Just Eat Kara bread products
Kerry Batters King Asia King Frost Fish Cakes Leinebris Fish
McWhinney’s Sausages Meadowvale Foods Middleton Foods – Inc Middleton Dounuts
NEODA – National Edible Oils Distributors Association
Pukka Pies Q Fry Fats & Oils Rammi Royal Greenland Spavins Handy pack Beef Dripping Vimto VITO Filtration
Norebo
Whitby Seafoods
PanaEpos
Wherry & Sons Peas
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Save the Date!
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FISH ‘N’ CHIPS
Sunday 23rd February 2020 10am – 4pm Brought to you by
PETERBOROUGH ARENA,
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FRIERS BOOK CLUB
Hi, I’m Pete Fraser owner of the Harbour Lights in Falmouth, Cornwall and Frasers Fish and Chips in Penzance. I found our wonderfully friendly industry by accident twenty years ago, joining from an earlier career chasing Russian submarines around the North Atlantic in the Royal Navy. I had the “advantage” of knowing absolutely nothing, I was like a sponge, all I wanted to do was learn, that desire continues today.
Part of my education of running a business for the first time was to read books, since day one, I would estimate I have read over two hundred of them and extracted lots of amazing ideas. I approached Robert at the NFFF and offered to write a series of reviews of some books that I think might help shop owners and managers in the Fish and Chip industry to get their own “light bulb moments” from reading.
The E Myth Revisited, Written by Michael Gerber I promise this one is very easy to read, the majority of it is written in parable form, a story that has plenty of opportunities for you the reader to think, hey this story is about me.
FIRST UP
The basis for the book in our context is: just because you are a top-notch fish and chip frier, it doesn’t necessarily mean that you are a top-notch businessperson, the two have totally different skill sets. Everybody that goes into business is actually 3 persons rolled up in one: an entrepreneur, a manager and a technician. The entrepreneur is the innovator that lives in the future, always enjoying dealing with the unknown, good at creating probabilities out of possibilities. The manager provides the planning, order and predictability. He or she runs after the entrepreneur cleaning up the mess. The technician is the doer, the expert in their particular craft, be it filleting fish, frying the perfect chip or up front serving with a smile. Early in your business, you try to wear all three hats equally, but you want to keep staff costs down and the technician inside you is screaming out no one does things as well as me, so I am going to be responsible for everything. That’s fine and initially totally understandable but it also puts a major block on you developing your business and starting to develop a healthy work/life balance. In the words of the author: “If your business depends on you, you don’t own a business – you have a job. And it’s the worst job in the world because you are working for a lunatic!” If you have heard anyone using the expression that great business owners should find the time to “work
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on” their business more than “working in” their business, they got the inspiration from this book and it is oh so true. All is not lost, Gerber doesn’t just help you identify the problem, he provides the solution. I went up to London to hear him speak ten years or so ago and I sat there and despite there being a few hundred in the room, I felt he was just talking about me and my business. A very clever man with lots of wisdom to share. If I hit any nerves then please buy this book, last time I looked it was only £9.90 on Amazon. Next book review is going to be about that gorgeous word: “Profit”. Life isn’t much fun without it. Happy reading, Pete
P.S. would love to hear from you if you have any questions or thoughts after reading the E-Myth, or if there any business topics that you would like me to recommend books for: pete@harbourlights.co.uk
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WE’RE BACK!
Last year, National Fish and Chip Day was a day like no other, with everyone talking about the nation’s favourite dish from first thing in the morning until late at night! People across the country came together to celebrate their love of fish and chips. The PR campaign around the day led to shops reporting their highest footfall of the year… even higher than Good Fryday in many cases. 62 million people would have seen, heard or read about National Fish and Chip Day and we almost broke Twitter, Instagram and Facebook with 156 million reach on Twitter alone! Friday 5th June 2020 looks set to be even bigger and better as the most popular awareness day of the year returns for the 5th year running. From fish & chip shops, pub chains, restaurants, retailers and hotels, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it, the nation will be enjoying this iconic family favourite. Following the huge demand for our range of super National Fish and Chip Day merchandise, we are delighted to be once again selling our t-shirts, available in S, M, L, XL, 2XL and 3XL in red, white, blue and new for 2020 - black (pics attached) and caps which will be available again in black or red. These t shirts are undated so can be used again and again.
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They can be ordered online at the National Fish and Chip Day website www.nationalfishandchipday.org.uk and we will also have stock available to buy at Fry I.T. on 23rd February on stand number 69. Once NEODA’s brand new and exciting website launches in the New Year, there will be downloadable posters to print and display, plus logos, social media headers, a press release template for you to add details to and circulate to your local press and an updated Campaign Toolkit packed full of ideas and hints and tips for getting the most from National Fish and Chip Day 2020. Things like running competitions in the build up to the day in your shop and on social media streams, running an offer “free side with every fish and chip meal” on the day, or a competition to help customers celebrate National Fish and Chip Day. You can decorate your shop with balloons or bunting and create a real buzz on the day. It really is very simple to get involved and it doesn’t have to be costly. You can do as much or as little as you are able to – but whatever you do, you will be part of a huge, nationwide celebration of the UK’s favourite dish! This event is championed by trade organisation, The National Edible Oil Distributors Association (NEODA). NEODA represents all the major refiners, key packers
and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. NEODA President, Ryan Baker, comments, “National Fish and Chip Day has become more successful each year and in 2020 we want it to be even bigger. It’s a celebration of the stars who work hard to bring Brits their favourite traditional takeaway. We want to bring the whole industry together to celebrate and showcase the great British institution that is Fish and Chips.” The Fishermen’s Mission charity is a beneficiary of many fundraising events run on National Fish and Chip Day, receiving £1000 from the sale of merchandise alone. They say, “National Fish and Chip day is a fantastic event which brings together the very best of the industry. Fishing continues to be the most dangerous peacetime occupation with a one in
fourteen chance of being killed at work, the funds generated through National Fish & Chip day allow the Fishermen’s Mission to continue to provide Welfare and Emergency services to our Fishermen and their families, so on behalf of the Fishermen’s Mission team, and on behalf of all our beneficiaries, thank you from the bottom of our hearts for all your incredible support during this event.” What are you waiting for?! Come and join us in celebrating the nation’s favourite dish on Friday 5th June - National Fish and Chip Day 2020!
Fish Friers Review
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WELCOME TO THE NATIONAL FISH & CHIP AWARDS 2020 2020 has seen yet another successful and glitzy day at the National Fish and Chip Awards at the Royal Lancaster London on January 23rd. The event saw yet another group of zealous entrepreneurs crowned winners, beginning with a champagne reception, filled with glee and chatter about all things fish and chips. The event itself was hosted by the excellent Michelin star chef Mark Sargeant. The National Fish & Chip Awards has been celebrating the nation’s favourite dish for 32 years, recognising and rewarding the people and businesses who provide us with the best fish and chips across the UK, both in terms of food and service. Recognised as one of the most prominent and respected food industry events and widely considered as the ‘Oscars’ of the fish and chip industry, the awards have given us some fantastic winners and memories over the years. They have helped to raise standards and enhance the reputation of this fish and chip industry that you all hold dear to your heart.
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Over the years, past award winners have seen businesses expand, staff recruitment and employment grow and turnover increase, all as a direct result of being crowned an award-winning business – just a few of the reasons why we continue to invest in these awards. It was a pleasure to see that so many of you could join us today – the independent shops and restaurants, the multiple operators, fishermen, processors and suppliers to trade, both national and international. In uncertain and turbulent times it seems that the nation can rely on its hard-working fish and chip takeaways, mobile operators and restaurants to provide much needed comfort and fortitude. Fish and chips remain the nation’s favourite takeaway and the National Fish & Chip Awards have been celebrating this classic dish for over thirty years, recognising and rewarding the people and businesses who provide us with the best fish and chips across the UK, both in terms of food and customer service.
FIN-TASTIC! THE COD’S SCALLOPS CROWNED UK’S BEST FISH & CHIP SHOP UK WINNER: THE COD’ S SCALLOPS www.codsscallops.com
UK 2ND PLACE: SHAP CHIPPY
www.shapchippy.co.uk
UK 3RD PLACE: FISH & CHIPS @ WESTON GROVE www.fishandchipsatwestongrove.co.uk
The Cod’s Scallops in Wollaton, Nottingham, has netted the highly-coveted title of Fish and Chip Shop of the Year at the National Fish & Chip Awards 2020. Owned by John Molnar and wife Helen, The Cods’ Scallops beat off competition from nine other shortlisted finalists to be crowned the UK’s best fish and chip shop, an accolade which has led to previous champions doubling their turnover in the twelve months following the announcement. The Cod’s Scallops consistently excelled in all of these areas throughout an intensive eight month judging period, which included multiple mystery shop visits and a final presentation to a panel of industry experts. John Molnar, said: “We’re absolutely thrilled to be crowned the UK’s best fish and chip shop! It’s an
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honour to take home such a prestigious title, especially being up against the country’s top establishments. Our experience in The National Fish & Chip Awards has been an incredible journey and we’ve loved every minute of it. It’s a brilliant achievement for the team at The Cod’s Scallops and we are so proud of everyone for their efforts. “Entering the awards has taught us so much about our business as well as the fish and chip industry and we would encourage other operators to get involved. We want to thank everyone who has supported us along the way as well as our customers who we value beyond measure. Without them buying fish and chips every week, we wouldn’t be here. What a way to start 2020 and we can’t wait to see what the future brings.” Marcus Coleman, Chief Executive at Seafish, said: “We’d like to offer huge congratulations to The Cod’s Scallops for taking home the crown of Fish and Chip Shop of the Year at the National Fish & Chip Awards 2020. As well as serving up outstanding fish and chips, they demonstrated real passion and enthusiasm for the industry every step of the way. Their final presentation was incredible and they are truly deserving winners.“
THE COD’S SCALLOPS, Wollaton WINNER FISH & CHIP SHOP OF THE YEAR
AWARD
SHAP CHIPPIE, Shap SECOND PLACE & MARKETING INNOVATION AWARD
FISH & CHIPS @ WESTON GROVE Chester, THIRD PLACE & FROM FIELD to FRIER AWARD & GOOD CATCH AWARD
TRENCHERS RESTAURANT, Whitley Bay BEST FISH & CHIP RESTURANT AWARD
PENALUNA’S FAMOUS FISH & CHIPS, Hirwaun BEST SEAFOOD WEEK CAMPAIGN AWARD
LEWIS’S FISH AND GRILL, Maidstone BEST NEWCOMER AWARD
FISH CITY, Belfast MENU DEVELOPMENT & INNOVATION AWARD
AY THE DOLPHIN TAKEAW Dungannon, FINALIST
BAKERY, Hartlepool MARY LAMBERT ARTISAN RATOR AWARD BEST FOODSERVICE OPE
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HIKS FISH BAR Swansea, FINALIST
ROCKFISH, Brixham FINALIST
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THE REAL FOOD CAFE NETS NFFF QUALITY AWARD CHAMPION AWARD NFFF FISH AND CHIP QUALITY AWARD ‘CHAMPION’ AWARD WINNER
THE REAL FOOD CAFÉ www.therealfoodcafe.com The National Federation of Fish Friers (NFFF) named The Real Food Café in Tyndrum, Stirling, as its ‘Quality Award’ Champion as part of The National Fish & Chip Awards 2020. The National Fish & Chip Awards is a UK-wide competition celebrating true excellence in the fish and chip industry organised by Seafish, the public body that supports the £10bn UK seafood industry. The NFFF Quality Award Champion category is an extension of the National Federation of Fish Friers’ quality accreditation scheme – a rigorous industry benchmark. The award category is only open to businesses that hold an NFFF Quality Award and crowns the ultimate ‘champion’ of this prestigious accreditation programme. The Real Food Café and beat strong competition, seeing off two other shortlisted finalists to take home the award. Judges assessed the overall quality of premises, working practices, key ingredients, cooked products, hygiene standards and staff training. Most importantly, judges looked at how businesses promoted the significance of this quality mark to customers. Marcus Coleman, Chief Executive at Seafish, said: “The NFFF Quality Award has long been recognised as a benchmark of excellence in the fish and chip industry, so The Real Food Café should be hugely proud to be awarded the title for 2020. It’s not possible to win this award without going above and beyond to
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provide fish and chips of the highest possible standard in an environment that meets the high expectations of the NFFF. “The Real Food Café ticks all the boxes across the quality of their product, service, running of the business and staff training procedures. Congratulations to them, as an established business we know they will continue to go from strength to strength.” Andrew Crook, President at The National Federation of Fish Friers, added: “Launched in 2011, the NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF works in conjunction with the Marine Stewardship Council (MSC) as part of the appraisal and accreditation process for the award to ensure that sustainable fish is highlighted to award holders. “Incorporating our award into the National Fish & Chip Awards gives accredited shops the chance to compete to become the champion amongst all NFFF Quality Award holders. The standard of entries received this year was very high and the judges were impressed by the dedication show by the businesses. A huge congratulations to The Real Food Café.”
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Charlie Collins named UK’s finest young fish frier
DRYWITE YOUNG FISH FRIER OF THE YEAR COMPETITION FIRST PLACE - CHARLIE COLLINS Frydales
www.frydales.co.uk
SECOND PLACE - ALEX WALKER Low’s Traditional Fish & Chips www.lowstraditional.com
THIRD PLACE - ADAM HUTTON Wetherby Whaler
www.wetherbywhaler.co.uk
Charlie Collins, from Frydales in Leicester has been crowned winner of the Drywite Young Fish Frier of the Year Competition at the National Fish & Chip Awards 2020. Worthy winner Charlie, 24, battled it out with four other shortlisted candidates to take home the prestigious title. Top placings in the competition were as follows: The National Fish & Chip Awards is a UK-wide competition celebrating true excellence in the fish and chip industry organised by Seafish, the public body that supports the £10bn UK seafood industry. The Drywite Young Fish Frier competition celebrates the highly trained young professionals working in the fish and chip industry. To win the competition Charlie underwent an intensive skills based assessment – which included chipping
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potatoes, making batter and frying fish – followed by a personal interview during a comprehensive judging day at the headquarters of the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire. Charlie was also tested on his presentation and marketing skills. The final stage of the competition was a mystery shop visit where judges assessed on his practical skills in his own working environment. Marcus Coleman, Chief Executive at Seafish, said: “The Drywite Young Fish Frier of the Year Competition is a stand out category in the National Fish & Chip Awards and winning is an incredible achievement. Massive congratulations to Charlie, who showcased his talent throughout the entire process. The future of the fish and chip trade depends on young professionals like him who demonstrate passion for their career and the industry as a whole. We wish Charlie the very best of luck going forward.” Kelvin Lee, Managing Director of Drywite Ltd, said: “We had an interesting mix of new faces and old hands in this year’s Drywite Young Fish Frier of the Year Competition, but all candidates were highly skilled and very knowledgeable making the results very close. Well done to Charlie for seeing off some tough competition to take home the title.”
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FISH AND CHIP RESTAURANT OF THE YEAR AWARD TRENCHERS RESTAURANT https://spanishcity.co.uk/trenchers-fish-chips
Worthy winners Trenchers Restaurant battled it out with four other shortlisted finalist businesses to take home the prestigious title of Fish and Chip Restaurant of the Year, scoring highly during mystery visits to its premises to gauge quality standards. Key award judging criteria included great customer service, superb fish and chips and maintaining a first-class dining experience.
entrants shows. We’d like to offer our congratulations to them and wish them all the best in their future business endeavours.”
Judges also looked for excellence in menu development and innovation; responsible sourcing policies, staff training and marketing activity. Trenchers consistently impressed the judges, excelling in every category. Award category sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “Trenchers Restaurant offered up a masterclass in how best to execute sit-in dining for fish and chips – showing true excellence in every way. It’s a pleasure to sponsor this award category, as you get to observe first-hand the hard work and commitment that each of the
BEST NEWCOMER AWARD LEWIS’ S FISH & GRILL www.lewisfishandgrill.co.uk
The worthy winners battled it out with two other shortlisted finalists to take home the prestigious title. Lewis’s Fish & Grill were appraised across a variety of judging criteria including how owners and staff approached running a new fish and chip shop as well as their promotional activities and responsible sourcing practices for key ingredients. They also received mystery judging assessments by industry experts to evaluate product quality and customer service levels. Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, added: “The future of our industry relies on top-quality, highly-motivated fish and chip businesses, like Lewis’s Fish and Grill. We’re always looking for unique approaches to fish and chips, so it’s really rewarding to be a sponsor of this
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award category which celebrates the new, talented businesses that are passionately driven and producing great tasting fish and chips for their customers.”
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FROM FIELD TO FRIER AWARD & GOOD CATCH – THE SUSTAINABLE SEAFOOD AWARD FISH & CHIPS @ WESTON GROVE www.fishandchipsatwestongrove.co.uk
award, it’s heartening to see so many forward-thinking fish and chip businesses placing importance on the responsible sourcing of their potatoes and allowing their customers the chance to learn more about where the potatoes they eat were grown. Huge congratulations to worthy winners Fish & Chips @ Weston Grove.”
MARKETING INNOVATIONAWARD SHAP CHIPPY www.shapchippy.co.uk
The National Fish & Chip Awards is a UK-wide competition celebrating true excellence in the fish and chip industry organised by Seafish, the public body that supports the £10bn UK seafood industry. The Good Catch Award looks at the policies and procedures businesses have in place to ensure responsible sourcing of fish and shellfish. The From Field to Frier Award is centred around the quality of potatoes used as well as knowledge of types, seasonality, storage and preparation of raw ingredients. Fish & Chips @ Weston Grove underwent a final round of judging for each category, which scrutinised both front and back-of-house practices. The Good Catch Award is sponsored by the Marine Conservation Society and the Marine Stewardship Council. Loren Hiller, UK & Ireland Commercial Officer of Marine Stewardship Council, added: “Well done to Fish & Chips @ Weston Grove for taking home the Good Catch Award in 2020. We look for fish and chip shops that champion the MSC label and provide fully traceable and sustainable fish and chips, making it easier for customers to eat the right seafood and have a positive impact on future generations. Every year the judging gets more difficult, but it’s fantastic to see businesses putting sustainable fish sourcing at the heart of their fish and chips.” The From Field to Frier Award is sponsored by Isle of Ely Produce. Oliver Boutwood, Director at Isle of Ely Produce, commented: “The From Field to Frier Award continues to capture the attention and imagination of both farmers and friers alike. As the sponsor of this
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The worthy winners beat off strong competition from two other shortlisted finalists to bag the award. To take home the title, Shap Chippy was assessed against a wide variety of judging criteria, including audience segmentation, promotional budget allocation, planning and implementation of marketing campaigns and results achieved over the past year. Isaac Fisher, General Manager at award sponsor Pukka, said: “Ever since we first started making and baking pies in 1963, fish and chip shops have been – and always will be – at the heart of our story. The quality of their marketing and promotional activity is key to growth and we’re thrilled to have the opportunity to support an award that recognises fish and chip businesses that lead the way in creativity and innovation, setting a high standard for their industry peers to aspire to. Well done to Snap Chippy for taking home the Marketing Innovation Award this year.”
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BEST SEAFOOD WEEK CAMPAIGN AWARD PENALUNA’ S FAMOUS FISH & CHIPS www.penalunas.co.uk
To be awarded the accolade, Penaluna’s Famous Fish & Chips beat competition from two other shortlisted finalists when they were assessed against a wide variety of judging criteria, which evaluated the marketing objectives and promotional tactics of their Seafood Week campaign. This included their efforts to involve staff in the campaign and how well they collectively engaged with their target audience. Marcus Coleman, Chief Executive at Seafish, said: “Seafood Week was a celebration of all things fish and shellfish and the enthusiasm we saw for the campaign across the fish and chip industry meant that competition for this award category was fierce. Penaluna’s Famous Fish & Chips did a fantastic job promoting the amazing flavours and NHS-backed health benefits of fish and shellfish and encouraging their customers to eat more seafood more often. Their campaign was truly memorable and I would urge other businesses to look at them as an example of best practice. Congratulations on a well-deserved win.”
SEASONAL UK SEAFOOD AWARD SOMETHING ELSE FISHY www.somethingelsefishy.com
In order to take home the title, Something Else Fishy had to battle it out with two other shortlisted businesses while being assessed across a variety of judging criteria. This included reviewing their sustainable sourcing policies; with a focus on traceability and awareness of best practice in use of seasonal UK fish and shellfish, as well as looking at menu development and innovation, customer service, staff training, market intelligence and wider marketing and promotional activity. Mike Park, CEO of award sponsor Scottish White Fish Producers Association (SWFPA) said: “Encouraging businesses to use sustainable seasonal seafood products is really important. We’re delighted to be the partnering with the Scottish Seafood Association as first sponsors of this brand new award, which celebrates businesses that champion and support their local fishing community by making the best use of UK fish and shellfish. Well done to Something Else Fishy for being first to receive the Seasonal UK Seafood Award.”
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BEST MOBILE FISH AND CHIP OPERATOR AWARD THE ENGLISH INDIAN www.theenglishindian.co.uk
The English Indian is a worthy winner, triumphing over two other shortlisted finalists to take home the Best Mobile Fish and Chip Operator Award. Businesses faced mystery dining inspections and were judged against a wide range of criteria including sustainable sourcing policies, staff training processes, marketing activity and the quality of product served to customers. Terry Larkin, group general manager at JJ Foodservice, said: “Mobile fish and chip businesses range from regional event catering to private parties and local community services and it’s great to see businesses exceeding expectations, serving gluten free options and a range of sustainable species. We care passionately about supporting the fish and chip shop industry and look forward to seeing the success of The English Indian at future events.”
MENU DEVELOPMENT AND INNOVATION AWARD FISH CITY www.fish-city.com
Worthy winners Fish City battled it out with two other shortlisted finalist businesses to take home the prestigious Menu Development and Innovation Award. Judges looked for evidence of menu development and innovation when promoting healthier options as well as assessing customer health awareness methods and employee training procedures focusing on dietary requirements, ‘free from’ products, allergens and ingredients knowledge. A final round of judging also scrutinised front and back-of-house practices. Marcus Coleman, Chief Executive at Seafish, said: “Fish City has also done a great job of promoting fish and chips as a superior nutritional offering when compared to many other takeaway options - a portion is rich in protein, carbohydrates, vitamin B6 and B12, iron, calcium and phosphorous, as well as crucially important dietary fibre. Fish City has invested in showing just how diverse a fish and chip shop menu can be, and that’s what makes them a stand out candidate in this category. We wish them the best of luck for the future.”
Fish Friers Review
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BEST MULTIPLE FISH AND CHIP OPERATOR AWARD SUTTON & SONS London
The worthy winner triumphed over two other shortlisted finalists to take home the prestigious title. As part of the judging process, businesses were carefully assessed on a variety of elements including
OUTSTANDING ACHIEVEMENT AWARD RICHARD ORD of Colman’s Fish & Chips https://colmansfishandchips.co.uk/
sustainable sourcing policies, menu development and innovation, staff training and wider marketing activity. Judges reviewed application forms and assessed the quality of fish and chips and customer service provided by staff through mystery dining visit of all of Sutton & Sons’ locations. Ryan Baker, Middleton Foods, said: “We’re proud to sponsor this award category and seeing the enthusiasm of the multiple operators in their businesses, their commitment to consistently high quality fish and chips is fantastic. We work closely with the fish and chip industry, and the difference an award can make to the success of a multiple operator business can be significant. Huge congratulations to Sutton & Sons for taking home the Best Multiple Fish and Chip Operator Award this year.”
Richard has vast experience in the world of fish and chips, having worked in industry for over 50 years. Both he and several generations of his family have been responsible for innovating, modernising and generally advancing the UK’s favourite takeaway. His determination to protect the environment and championing local producers has seen Colman’s Fish & Chips become a local institution that has cooked for many a celebrity. Richard even cooked for the Queen’s Birthday celebrations The British Embassy in Guatemala in 2008. Marcus Coleman, Chief Executive at Seafish, comments: “Richard is a highly deserving recipient of the Outstanding Achievement Award. He has made a huge impact on the fish and chip industry over the last 50 years and has been instrumental in creating the culture of openness between fish and chip shops that benefits the entire sector.
Local fish and chip industry legend Richard Ord of Colman’s Fish & Chips, South Shields has been recognised for his long-standing contribution to the fish and chip industry, receiving the Outstanding Achievement Award.
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“Many shops now open their doors to other owners, to let them see how they do things and how to run an award-winning business. Richard pioneered this approach to business, and the whole industry has felt the positive effects this created. He has won numerous awards over the years, is hugely influential and is absolutely committed to quality and sustainability. The fish and chip industry is all the better for having him in it. Congratulations Richard.”
Congratulations to our winners from all at KFE!
The National Fish and Chip Awards 2020 1ST
THE COD’S SCALLOPS
2ND
Fish & Chip Takeaway of the Year 2020
SHAP CHIPPY
Fish & Chip Takeaway of the Year 2020
WELL DONE!E
TO ALL TH FINALISTS & WINNERS
THE REAL FOOD CAFÉ
PENALUNA’S FAMOUS FISH & CHIPS
NFFF Quality Award Champion
Best Seafood Week Campaign Award
ALEX WALKER LOWS TRADITIONAL FISH & CHIPS Drywite Young Fish Frier of the Year (2 Place) nd
SHAP CHIPPY
Marketing Innovation Award
THE WETHERBY WHALER
Staff Training & Development Award
RICHARD ORD
ADAM HUTTON WETHERBY WHALER
Outstanding Achievement Award
Drywite Young Fish Frier of the Year (3 Place) rd
The Company of Choice for Award Winning Fish and Chip Shops
T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk
STAFF TRAINING & DEVELOPMENT AWARD The Wetherby Whaler https://www.wetherbywhaler.co.uk/ As one of Europe’s leading manufacturers of chilled, cooked and frozen sausage and meat products, Blakeman’s have once again shown their commitment to the industry by sponsoring the Training & Development award at the National Fish and Chip awards 2020. Blakeman’s have supported this category for many years, recognising the huge importance training and development has on the industry. Staff in the shops must know how to serve up consistently good quality items each and every day; understand and adhere to food hygiene regulations, all whilst demonstrating great customer service skills. Philip Blakeman, Managing Director at James T Blakeman & Co Ltd said: ““As a family business with over 60 years’ experience, staff training has always been an important part of our success. We understand how thorough training for staff in fish frying establishments is essential to not only keep up with legislative requirements but to stay ahead of the game. “At Blakeman’s, we always have an eye on the future of our company and that is why we place huge importance on developing talent and training staff.” An internal trainer works hard to ensure health and safety, food hygiene and other work-based learning is focused on the needs of all areas of the business to ensure that our staff are really well- equipped for their roles. The internal training resource has been backed up by an affiliation to the National Skills Academy to ensure the shop floor staff have all the learning required to do their jobs well. A skills’ matrix is also used to tell the
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firm when training has been completed, the level achieved and when refreshers are needed for each of our 250+ staff. Management skills are honed via the Blakemans’ Excellence Academy which was established several years ago. Mr Blakeman said: “We grow and develop people within the business and this means when individuals progress they take those excellent shop floor taught skills with them into the management arena. However, we felt this wasn’t fully preparing them for management duties. “The academy tackles this and so far, it has been incredibly successful because the knowledge that we are equipping them with comes a newfound confidence to push their management boundaries for the benefit of the business.” The winner of the prestigious Staff Training and Development Award at the National Fish & Chip Awards 2020 was the Wetherby Whaler of Wakefield, West Yorkshire. Judging criteria saw the Wetherby whaler assessed for internal training policies and procedures, training support, staff development forward planning and they were evaluated on the quality of the fish and chips and the level of customer service provided. “We are proud to sponsor The National Fish & Chip Awards, this category showcases the commitment that the entrants have put into their training, each of them are a credit to the industry. We would like to congratulate Wetherby Whaler on their success in the competition.” To download the latest product catalogue or for more information on the company visit www.blakemans.co.uk
THE PEOPLE’S PIE RETURNS TO SCREENS NATIONWIDE Pukka, the nation’s favourite fish and chip shop pie brand, is returning to screens nationwide with The People’s Pie advertising campaign to urge viewers to visit their local chippy. From 5th February 2020, The People’s Pie will run across TV and VOD and “reach 26.5 million adults nationwide,” explains Pukka’s General Manager, Isaac Fisher. “Following our award-winning campaign launch last year , we received an overwhelming response from the fish and chip industry, so it was an easy decision to kick-start 2020 with another burst of advertising.” “We’ve also timed the second wave of the campaign with the busy February half-term period, which we know is key for fish and chip shops as families want quick and tasty takeaway options which are great value and high quality, as well as British Pie Week in March. Our award-winning Veggie Cheese, Leek & Potato pie ticks all these boxes and we shine a spotlight on this firm favourite in the advert.” The campaign will be backed by a raft of new recipes to ensure Pukka continues to be the nation’s favourite fish and chip shop pie brand. The first to be unveiled
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are All Steak – now made and baked with 100 per cent beef brisket – and Minced Beef & Onion, now filled with more onions and a darker, richer gravy. “We’ve been making and baking pies for over 55 years and they continue to be a takeaway favourite, with research showing half of all people enjoy pie and chips from their local fish and chip shop at least once a year, and of those who do, the average number of times they buy pie and chips is 14 per year - compared with 16 times for fish and chips,” adds Fisher. “We continuously listen to feedback to give chip shop customers what they want and are confident they will continue to enjoy tucking into our new recipes – be it in the chippy, at home, or out and about.” The People’s Pie TV advert will return to screens across TV and VOD and point of sale materials are available from the trade section of https://www. pukkapies.co.uk. Pukka’s new recipes are rolling into fish and chip shops nationwide from 7th February. To stock up on Pukka’s new recipes, as well as the Veggie Cheese, Leek and Potato pie, please call: 0116 264 4000
k c a b e We’r on the
box
Our TV a y r a u r d is back from 5th Feb *
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Call us to stock up now on: 0116 264 4000 *
Winner in the Vegetarian-Vegan category at The Grocer New Product Awards 2019. Censuswide survey of 2,019 UK adults conducted between 19.07.2019 & 23.07.2019
WHY CHOOSE GOLDFISH BRAND SAUCE CONCENTRATES? For over 30 years, Keejays we have been producing our Goldfish Brand Curry Sauce concentrates for the foodservice market. Back in 1961, our founder, Mr Kee Wah Lee, developed his Chinese curry sauce for his restaurant in Clacton-on-Sea. A hit with family and friends, Mr Lee enjoyed sharing his recipe and it quickly became the base for most Chinese curry dishes across the UK served in Chinese restaurants and take-aways. Based on this success, in 1985 we began producing our convenient, versatile, ready to use curry paste on a grander scale for cooks and chefs to use in their own busy professional kitchens. A couple of years later, it was introduced into the fish and chip market and ever since, customers have been able to enjoy our creamy, smooth curry sauce with their fish and chips. Fast forward to 2019, and we have four excellent Goldfish Brand Curry Sauces available to our foodservice customers. However, we always felt like something was missing, which is why we have taken the bold step to revolutionise the Sweet & Sour sauce market. Drawing on our many years of experience of developing and making our curry sauce concentrates we have created our first Goldfish Brand Sweet & Sour Sauce concentrate, perfect for our fish and chip shop and fast food customers. Just like our Goldfish Brand curry concentrates, all that needs to be added is water to make an authentic Sweet & Sour sauce; which has been developed with the fish and chip market in mind. Our Goldfish brand Sweet & Sour can be made, portioned and cooled in cups, stored in the fridge and then re-heated in the microwave for convenience or alternatively it can be held in a Bain-maire. The sauce can be served hot as a pour over or dipping sauce, or it can be served as a cold dipping sauce as it thickens to a great consistency when chilled. The ideal balance of sweetness coupled with a piquant vinegar hit, it is the perfect partner to family favourites, such as
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scampi, chips and chicken as well as battered fish. Individual shops can put their own stamp on the sauce by maybe adding a bit more sugar or even making it a little darker if this is what their customers prefer. A top serving suggestion is to serve both adult and childsized portions – we guarantee it will be a success with the whole family, if you keep the children happy then the parents are happy too! Soon they will all be hooked! One 4.5kg bucket will make approximately 75 x 7oz cups of professional-level, quality sauce. Efficient, extremely economical and easy to make you can offer your customers an authentic sweet and sour sauce at a fraction of the cost of a ready-made sweet and sour sauce. If you are happy with the profit margin from curry sauce, then you will be happy with the profit margin with our Goldfish Sweet & Sour sauce. What’s more, because of our winning concentrate formula, we use less packaging than the equivalent amount of ready-made sauce. Good for you, your customers, the environment and fantastic for your profit margins. Offer your customers something different in these changing times, something new with the opportunity to earn great margins. Our Goldfish Sweet & Sour sauce enables you to upsell easily, it goes with battered prawns, halloumi sticks and squid as well as many other sides which you may offer. If you have a sit-down restaurant why not add a Sweet and Sour King Prawn dish to your menu, you can offer something different but quickly and easily. Choose Goldfish Brand, tried, tested and trusted for over 30 years in the Fish & Chip and Fast Food Industry.
HERE AT KEEJAYS WE ARE NOT TRYING TO CHANGE THE WORLD – JUST HOW WE MAKE SWEET & SOUR SAUCE. www.goldfishbrandprofessional.com For more information and distributors information please contact us on enquiries@keejays.co.uk or 01473 827304. Posters are available, just ask.
CEASE THE GREASE
P&G Professional Uncovers What it Takes to Keep Fish and Chips Top of the Take Outs One in four Brits believe fish and chips are still king when it comes to a takeaway, with a third enjoying a fish supper monthly ● Over half of Brits will choose a Fish and Chip shop on quality of hygiene ● The kitchen is judged to be the area of a Fish and Chip shop Brits would most likely scrutinise for cleanliness A new poll of 2,000 adults has revealed one in five Britons still visit their local Fish and Chip shop once a week, contributing to an impressive £1.2 billion revenue each year for the industry. The average person will travel almost 4 miles to get their hands on a decent fish supper. When P&G Professional, the away-from-home division of Procter and Gamble, asked Brits what tickles their taste buds about the Fish and Chip shop they choose to visit, food quality of course came out top (82%). However, good food was closely followed by an establishment’s hygiene rating. In fact, over half of those surveyed stated hygiene was more important than convenience, value, and even customer service. In addition, two in five would be put off visiting a Fish and Chip shop by dirty or sticky tables, and over a quarter are unlikely to return if the table tops and counter surfaces aren’t clean. In a bid to keep Fish and Chip shops in tip top shape, P&G Professional has partnered with Krispies- winners of the prestigious 2019 SeaFish National Fish and Chip Shop of the Year award. Together, they are on a mission to educate Fish and Chip shop owners on the importance of hygiene and cleanliness, with an ambition to ensure Fish and Chips remains the UK’s favourite takeaway. Armed with P&G Professional research that unveiled three key factors affecting business results, Krispies owners, Tim and Kelly Barnes, visited three London Fish and Chip shops to check out their winning attributes, and offer practical advice. The poll unveiled three key findings: 1. Almost 60% of customers agree the most important area of hygiene in the shop is the kitchen 2. One in three would post a bad hygiene review online ●
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3. Almost 41% would avoid a Fish and Chip shop with a hygiene rating below 4 Almost half of those surveyed consider Fish and Chips to be a British Institution, but over 80% of customers polled agreed that cleanliness is an important factor when choosing whether to return to a Fish and Chip shop. Greg Elmore, UK & Ireland Country Sales Manager at P&G Professional, comments: “It’s clear that in order for this national industry to continue to thrive, Fish and Chip shop owners must maintain the highest standards of hygiene and cleanliness. “Our research found that whilst Fish and Chips is perceived as the most quintessentially British dish, one in five would post a bad hygiene rating online. Given its impact on the bottom line, cleaning should be a key business strategy for chip shop owners. P&G Professional is committed to educating restaurants on achieving a spotless clean, and help restaurants cease the grease!” Kelly Barnes, co-founder of Krispies, adds: “The process which creates our crispy and golden, battered national treasures also develops grease, and other elements our customers wouldn’t want to experience. “Keeping Krispies grease free is important to maintain a high standard of hygiene and uphold our reputation for delicious food in a clean environment. We have switched to cleaning products from P&G Professional, which are safe to use, trusted brands we use at home, yet formulated for our professional environment. Tools like these help our team at Krispies complete cleaning tasks impeccably, first time, every time.” As for what we want to find in our newspaper, Brits voted battered fish with chips, with salt and vinegar as the quintessential fish and chip shop combination. Battered fish was six times as popular as battered sausages, whilst 8% would choose a fish cake. With the accompaniments; ● Three in five Brits douse their meal in salt and vinegar ● Only one in ten opt for Brown Sauce, with ketchup a must-add for a third ● Curry sauce was voted more popular than gravy, mayonnaise or chilli sauce
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WELCOME TO ERIC’S
First stop Thornham, then on to Holt via St Ives, Cambridgeshire Eric Snaith, Chef and Proprietor of Titchwell Manor hotel talks about his first venture into the business with Eric’s Fish and Chips in Thornham, Norfolk and moving on to open two further shops in June and July 2019. “My background lies in running a busy kitchen, serving fine dining to guests in our hotel, so the decision to open Eric’s Fish and Chips in Thornham was a big leap in the dark for us. Fortunately, because we bought our first range from KFE, we soon heard about their School of Frying Excellence and the course that they run to introduce newcomers to the fundamentals of running a fish and chip shop.
to get off the ground and just as importantly, through both KFE and the School of Frying Excellence, we’ve made connections with other fish and chip shop owners, it feels like we’re one community. I think another reason why I identify with KFE is that they’re a true family business with family values. Titchwell Manor, my hotel, is a family business too. My parents started the hotel and I’ve been involved since the age of 15, when I started working in the kitchen. I loved the creativity and camaraderie and after a spell working in Australia and another local kitchen, I made my way up to become Head Chef. These days though, I’ve stepped back out of the hotel kitchen and mainly spend my time managing the hotel and our fish and chip businesses in Thornham, Holt and St Ives in Cambridgeshire. I’m lucky that I have great staff that I can rely on in all four sites. I visit all sites regularly and go into Thornham at least once week where I still enjoy getting behind the frying range when they need me to! In the holidays we can double our trade, so it’s often a case of all hands to the pump. We’ve been pleased with how the fish and chip businesses have performed and have made Finalist twice in the National Fish and Chips Awards.
My staff and I went on the 2-day course and it was absolutely brilliant! We learnt so much and gained a really solid grounding, just what we needed to line us up for the big day. The trainers were award-winning fryers and it was reassuring to know that we were learning from the best in the business. I’m so glad that we chose KFE to supply our ranges too, they gave us excellent after sales care and nothing was too much trouble. The advice they gave really helped us
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I like to put a real focus on buying only the best ingredients and serving a premium product. The three Kiremko ranges we’ve bought from KFE perform outstandingly and have played an important part in establishing our brand too. Like Thornham, our shops in Holt and St Ives offer both takeaway and restaurant service. To be honest, it wasn’t easy to open two new shops 75 miles apart and within a month of each other, but we’re over the hump now and business is good. It’s a great reward for the months of planning and hard work that we all put in get the businesses open.”
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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.
4 Opportunities to work on packages and campaigns exclusively for the NFFF members
Why not join the National Federation of Fish Friers as an NFFF Associate Member?
4 Your company contact details and logo listed in the Business Directory of the Fish Friers Review.
NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.
4 Listing in the Associate Members directory of the official NFFF website with click through to your website.
There are many benefits to being an Associate member of the NFFF: INDUSTRY PARTNERS
AHDB Potatoes
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
Coeliac UK
Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@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
Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk
Energy4
Contact: Tom Or James Collier Tel: 01642 888814 / 01642 888816 Fax: 01642 782258 Email: bills@energy4.co.uk Web: www.Energy4.co.uk
DUCT CLEANING/RANGE SERVICING
Discount Range Services Ltd
Plus much more! If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email r.norris@federationoffishfriers.co.uk Frytech Ltd
Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com
FINANCIAL, LEGAL AND INSURANCE
CF Capital
Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu
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
Duct Cleaning Service Ltd
Thornhill Insurance
DUCT CLEANING SERVICE LTD
Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) Mobile: 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Website: 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
KLS
ENERGY/CARD PAYMENTS
Valitor
Range Response
www.nfff.co.uk
4 Opportunity to work exclusively with our NFFF members newsletter
Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk
Tel: 01553 772935 Email: mike@ klsonline.co.uk Web: www.klsonline.co.uk
Contact: Ryan Hadley / Jack Allwright Tel: 01279 712600 “Quote NFFF” Email: jacka@valitor.com Web: www.valitor.com
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Utility Bidder
4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.
Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk
FISH SUPPLIERS
Unique Seafood Ltd
Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk Email: mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk
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
Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
T Quality
Contact: Derek Dews Tel: 08452 505605 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
GENERAL FOOD SUPPLIERS
Blenders
Contact: Barnaby Barber Tel: +44 02890 243344 Email: sales@blenders.ie Web: https://blenders.ie/
Ceres | Pure Food Innovation
Tel: 0845 3711 522 Email: hello@ worldofceres.com Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
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
NFFF ASSOCIATE MEMBERS GENERAL TRADE
Vito UK
B Smith Packaging (Worcester) Ltd
Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
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
Environmental Products and Services Ltd
Contact: Kim Addision Tel: 01953 851914 Email: sales@vitouk.co.uk
OILS AND FATS
Duncrue Food Processors Ltd
Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk
ADM Trading (UK) Limited
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Nortech Foods Ltd
Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
Hilton Smythe
Vandemoortele/P100
Tel: 0845 519 8809 Email: enquiries@ hiltonsmythe.com Website: www.hiltons mythe.com
Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com
PIES, SAUSAGES AND MEATS
Peel Tech
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Sign Focus
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
RotaCloud
Contact: Martin Fitzgerald Tel: 01904 890406 ext 50 Email: martin@rotacloud.com Web: www.rotacloud.com
Silverglide Ltd
Contact: Michael Stanley Tel: 07792 666239 Email: michael.stanley@silverglide.co.uk Web: www.silverglide.co.uk
CheckIT
Contact: Check IT Tel: 01223 941450 Email: info@checkit.net Web: www.checkit.net
FILTRATION
James T Blakeman Co Ltd
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
Kepak
Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com
Holland’s Pies
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
Steve Hill Services
Contact: Marie Quinton Tel: 01452 521081 Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk
Tel: - 01452 521081 or Mobile: 07860 232741
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 & PG Chips
Contact: Paul Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgraham.com
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
Jess Turner Potato Merchant
Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
RANGES AND CATERING EQUIPMENT
TYCO (Ansul Restaurant Fire Suppression System)
Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com
Bold Catering Equipment
Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com
Florigo
Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Mallinson’s of Oldham Ltd
Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
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
JJ Food Service
Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com
V A Whitley & Co Ltd
Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
MARKETING
Eat Marketing
Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
Magic Stamp
Email: hello@themagicstamp.com Website: www.themagicstamp.com/
Henry Nuttall Ltd
Contact: Jack Price Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.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
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
Fish Friers Review
49
FEDERATION NOTICE BOARD
50
National Federation of Fish Friers
General Office
4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk
PA to the Directors: Karen Clark - karen@nfff.co.uk Finance: Fiona McStay - fiona@nfff.co.uk Training & Quality Award: Helen Brook - helen@nfff.co.uk Membership: Contact: Eileen Kane - eileen@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
Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com
Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk
Regional Director for England Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk
Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 Email: lapcatering@tiscali.co.uk
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 Email: davidmillernfff@hotmail.com
Regional Director for Scotland Mr Stuart Atkinson North Street Chip Shop Tel: 07885249855 Email: northstchipshop@aol.com
www.nfff.co.uk
MEMBERSHIP New and Returning Members 16/11/19 - 30/01/2020 Returning Members
Direct Debit Renewed Members
103
84
New Members City/County
Company
City/County
Mr Harjit Samra
Oceans 52
Epworth, Doncaster
Mr George Stavrou
George’s Fish Bar
Contact
Company
Contact
Ms Tracy King
TK’s Fish & Chips
Lydd, Kent
Ms Shaoxin Wang
Sea Rock
Harrow, Middx
Mr Stelios Stylianos
The Finest Catch
Bicester, Oxfordshire
Mr George Markou
The Nook Fish Bar
Cosby, Leicestershire
Mr Ken Marland
Preston, Lancs
Mr Wayne Singleton
Winthorpe Fish Bar
Newark, Notts
Mr Giles Henderson
Fordham, Cambs
Hanham, Bristol Norwich, Norfolk
Mr Julian Richard
Gillingham, Kent
Mr James Lugg
Porthleven Fish and Chips
Porthleven, Cornwall
Mr Ranjit Singh Chaggar
Mr Andrew Plowman
The Frying Pan
Wetherby, West Yorks
Mr Satbir Singh Thandi
Bedworth, Coventry
Mr Aamir Din
Palladium Fish & Chips
Middlesbrough, Teeside
Mr Osman Bozdag
Ipswich, Suffolk
Mr Paul Hutchinson
Peel Park Fisheries
Bradford, West Yorks
Mrs Lana Hawley
Hi Tide
Aylesbury, Bucks
Mr Minda Hundal
Birchwood Fish Bar
Lincoln, Lincs
Mrs Corinna Hoseason
Frankie’s Fish and Chips
Brae, Shetland
Mrs Shan Su
Horsell Fish & Chips
Woking, Surrey
Mr Mark Hoseason
Frankie’s Fish and Chips
Brae, Shetland
Wigmore Fish Bar
Mr John Wilson
Checkers Food Ltd
Blyth, Northumberland
Mrs Louise Honeywell-Watkins
Greg & Lou’s
Redruth, Cornwall
Mr Alexander Worton
Mushy P’s
Halesowen, W Mids
Mr Greg Watkins
Greg & Lou’s
Redruth, Cornwall
Ms Kerry Nicodemou
Mushy P’s
Halesowen, W Mids
Mr Chris Muckell
The Dovorian
Dover, Kent
Mr Ashley Ball
Dave’s
Dronfield, Derbys
Mrs Mari-Ellena Corvi Buchanan
Corvi’s
Bo’ness, West Lothian
Mr Sandeep Purewall
Drunken Fish
Slough, Berks
Mr Harjinder Singh Moore
Moore & Sons Fish Bar Ltd/ Blue Pearl
Grantham, Lincs
New and Returning Quality Award Holders November 2019 to January 2020 Returning Members
New Members City/County
Company
City/County
Harry Christodoulou
Newlands Fish Bar
Pershore, Worcestershire
Mandy Gill
Mega Chippy
Huddersfield, West Yorks
Barclay Gray
Lucy’s Fish & Chips
Norwich, Norfolk
Craig Butcher
Two Gates Fisheries
Barnsley, South Yorks
Charlotte Rands
Hooked @31
Fishguard, Pembrokeshire
Luke Louka
Whitehouse Fish & Chip Shop
Birmingham, West Mids
Marco Maestri
Clifton Village
Bristol, Somerset
Chris Lewis
The Wee Chippy
Anstruther, Fife
Marco Maestri
Stoke Bishop
Bristol, Somerset
Chris Lewis
The Waterfront
Anstruther,Fife
Contact
Adam Alexander
Carlo’s
Northumberland
Larry & Amanda Kellaway
Kellaway’s
Truro, Cornwall
George Panteli
Marion’s Fish Bar
Canterbury, Kent
Jonathan Ayling
Seafare St Johns
Woking, Surrey
Contact
Company
Obituary - Cathryn Cardus The NFFF were saddened to learn of the passing of Carthryn Cardus who died on the 27th January 2020 in Warrington Hospital. Cathryn, former President of the North West No 2 Area, and her husband Kenneth, previous Executive Councillor until 1991, were heavily involved with the Federation. Cathryn’s funeral took place on Thursday 13th February at Altrincham Crematorium. Our sincere condolences go to Kenneth and family.
Fish Friers Review
51
THE NFFF ULTIMATE RECIPE COLLECTION
Chef: John Molnar Shop: Cod Scallops, Nottingham
Looking for new menu ideas? In every issue of the Fish Friers Review we will be providing you with new menu options, shared by other NFFF members, to trial at your own takeaway and restaurants.
GRILLED RED BREAM, SWEET POTATO, SQUASH & COCONUT CURRY (SERVES 4) As served in... The Cod’s Scallops
Ingredients 4 x 200g red bream fillet, deboned, scaled and skin on 1 x sweet potato 1 x butternut squash
Low fat coconut milk Fresh coriander Spring onion Vegetable stock
1 x red peppers
Cherry tomatoes
Directions
1 x white onion
Massaman curry paste
To make the curry, dice all the vegetables and sweat in vegetable oil, add the curry paste and cook out for a further 5 minutes.
2 x tbsp minced garlic & ginger Vegetable oil
Red chillis Lime juice
Add the stock and cook until the vegetables are al dente. Finish the sauce with the coconut milk, lime juice, salt and pepper. Season the bream fillets, brush with oil and place under a hot grill to crisp the skin and cook the flesh. To serve place the fish on top of the curry, garnish with fresh coriander, sliced chillies and spring onions.
52
www.nfff.co.uk
If you have a recipe which you would like to share with NFFF members please send them across to media@nfff.co.uk
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