Fish Friers Review Issue 2 2020 by National Federation of Fish Friers

CELEBRATING 95 YEARS OF PUBLICATION ISSUE 2 // MARCH 2020

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

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President With current circumstances in the world I have had to completely rewrite this column. It is March the 17th as I write this and we are expecting an announcement from the Chancellor tonight. What this announcement will be will probably make the difference between many of your businesses surviving this crisis or not. Many shops were already experiencing difficulties, and this will certainly not help! In the NFFF Boardroom we have pictures of past Presidents going back to 1913 on the wall, I have often thought about the war years as the industry was needed to feed the nation through two World Wars. What a tough job the NFFF, the friers, and the suppliers had in those times to keep the industry going… but they did and fish and chips will make it through this crisis! I think more than ever it is important we work together to try to help each other through this by sharing ideas and supporting each other. We need to look after our communities too, fish and chips is a huge part of the local community

and more, it’s part of our national identity and national pride. We have the skills and the desire to overcome any obstacle, it is our duty to keep the wheels turning for as long as we can!

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

The NFFF has taken the stance that this issue is so important that we need to share as much information with the industry as possible, not just Members. We hope those that are not currently members seriously consider joining as without the NFFF we would not have the ability as an industry to coordinate responses to crisis such as this. Through the NFFF and our colleagues from the British Takeaway Campaign we have a much stronger voice now. We support each other and will continue to do so. We will continue to push for support now and for help to rebuild after this has all settled down.

We have faced adversity before and together we will come through this!

@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

New Treasurer and NI Director announced

Page 12

Welcome to Two Gates Fisheries

Page 26

British Pie Awards

Page 33

Coronavirus

EVENT CALENDAR 11th May 2020 KFE Ball Organised by KFE Ltd https://www.kfeltd.co.uk/ 5th June 2020 National Fish & Chip Day Organised by NEODA www.neoda.org.uk/ ﬁshandchipday

MEMBERSHIP PORTAL

6th September 2020 Isle of Ely Open Day Organised by Isle of Ely www.chippychat.co.uk

New National Treasurer and Regional Director for Northern Ireland announced Following the recent Election for the National Treasurer and Regional Director for Northern Ireland roles we are delighted to announce the appointment of Miss Caroline Murphy of the Wetherby Whaler to National Treasurer and Mr Malachy Mallon of the Dolphin Traditional Fish & Chips to Regional Director for Northern Ireland.

forward and continue to work with Government, Food Standards Agency, Environmental Health, Education and Industry Stakeholders in an attempt to improve our business and the ﬁsh and chip family.”

Malachy ﬁrst joined the ﬁsh and chip industry in 1989 after undertaking three years in catering college and working in Switzerland for the Movenpick Hotel company.

In 2018 Malachy undertook a 1,500 mile charity cycle to visit all of the UK’s Top 10 ﬁsh and chip shops, raising funds for The Fishermen’s Mission. The bike ride raised over £15,000.

On his appointment Malachy said “I’m looking forward to getting started in my role as Regional Director of Northern Ireland. I want to help drive our industry

The Dolphin Takeaway has also been Northern Ireland top shop at the National Fish and Chip Awards for ﬁve consecutive years. NFFF President Andrew Crook said “I’m delighted to welcome Malachy to the NFFF Board, having known Malachy for a number of years it will be great to work with him. His energy and enthusiasm for the trade is infectious and will help to drive the NFFF on, especially in Northern Ireland. Since Caroline ﬁrst joined the board in 2017, she has brought a great deal of dedication and effort. In her new position of Treasurer I’m sure Caroline will continue to help move the NFFF forward.”

NFFF Member Area, have you signed up? As a member of the NFFF you can gain access to the NFFF Member Area. Be the ﬁrst to know about legislation updates, new member beneﬁts and savings plus much more! If you have yet to sign up then you are missing out on hundreds of FREE legal and employment documents such as employment contracts. We also have social media images which you can download and use for FREE. To access the NFFF Member Area simply visit www.NFFF.co.uk and look up NFFF Member Area.

www.nfff.co.uk

Claim your EXCLUSIVE NFFF member beneﬁts!! CLAIM TODAY!

CLAIM TODAY!

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

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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

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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!

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.

£10 off your ﬁrst order with us over £200 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.

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An exclusive 10% discount on any direct orders over £3000. Free leaﬂet holder with any leaﬂet orders and free design and imagery on any menu graphics

Exclusive £30 off your ﬁrst order over £500

Exclusive £30 off discount on Coeliac UK’s NEW gluten free online catering training, so you and your staff can learn how to cater safely for the gluten free diet. Simply enter NFFFPROGF30 at checkout to claim this offer*

Exclusive 10% off all social media packages.

T&C’s – offer available to new customers only and can only be used once per account. Single order value must be over £500 to qualify.

T&C’s – Cannot be used in conjunction with any other discount code.

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

Due to the current Coronavirus situation please contact the NFFF Training Academy for up to date training availability. Thank you.

TRAINING CALENDAR 20th, 21st & 22nd April 2020 Three-day training course, Leeds

Guest Frier – Charlie Collins, Drywite Young Fish Frier of the Year

TRAINING PORTAL

11th, 12th & 13th May 2020 Three-day training course, Leeds

Members get more! We understand training is crucial for you to further develop your business. The NFFF are delighted to offer OUR NEW EXCLUSIVE member training rates. NFFF members will now receive 15% discount on the following courses; •

Complete Guide to Fish and Chip Shop Management – Three-day training course

Whether you’re thinking of buying and setting up a ﬁsh and chip shop, need to get your existing business back on track, or want to develop a promising apprentice, team leader or manager – this three-day intensive ﬁsh and chip training course is a must!

Written by David Miller NFFF Head of Training

•

Practical Guide to Fish Frying – One-day training course

Our one-day fish and chip training course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to your needs. This is a perfect training course to introduce your current staff to the various intricacies of the fish frying process, keeping them up to date with information and making them more aware of what is going on in the shop around them. •

In-shop Training Course

Bespoke training tailored to your requirements. An NFFF approved trainer will conduct six hours of training at your ﬁsh and chip

Guest Frier – Josette & Richard Foster, Fish and Chips @ Weston Grove

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

business, at a date and time that is convenient to you. Adopting this approach means that the trainees can be taught in an environment that they are used to working in, with machinery and equipment that they feel comfortable with. Another benefit of a fish and chip shop undertaking in shop training is that they can request for the approved trainer to focus on specific areas within their business. The NFFF In Shop Training can be used as a skills refresher, to learn new skills and techniques, to test and improve internal processes or as a team building exercise. When choosing which course is best suited to you and your needs please feel free to contact the NFFF Head Office, or for further details on any of the courses and workshops on offer please email training@nfff.co.uk or contact us on 0113 230 7044.

www.nfff.co.uk

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. The individual shops and great characters that work in them and add character and tradition to our towns and villages.

Why become involved? Why not become involved! This is a great, free initiative which you can use to promote your business and ﬁsh 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 Simply visit https://160years.co.uk/ we have produced

How shops have become involved!

www.nfff.co.uk

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.

A MONEY CAN’T BUY FISH & CHIP EXPERIENCE! 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.

DOWNLOAD

YOUR FREE 160 YEARS MARKETING TOOLKIT Simply visit 160years.co.uk • 160 Years Logo - Multiple Versions and colours

• Social Media Header Image – General 160 Years Celebration x2 • Social Media Header Image – 160 Years Competition • Social Media Image – General 160 Years Celebration

CAN’T A MONEY & CHIP H IS BUY F RWAY! TRIP TO NO

AL AY IN W IG EA OR K E TA TH ST BE &

WIN

CELEB RATIN G

T & B HE O ES RIG TT AK INAL EA WA

YEARS O FISH A F ND CH IPS

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All these items are available from https://160years.co.uk/ Fish Friers Review

CELEBRATING 95 YEARS OF THE FISH FRIERS REVIEW! Written by fish friers for fish friers - The Fish Friers Review is the original magazine for the industry. First published in 1925, it is the official journal of the NFFF and has been dedicated to the fish frying trade since its inception. To celebrate, in each issue of the Fish Friers Review we will take a look back at some of our past issues and look at the breaking news in that year, together with the issues which were concerning our industry. We will also showcase some of the new innovations which were being brought to our industry by our advertisers.

FUN FACTS 95 Years of publication 1,101 issues published Over 52,000 pages on content produced

Fish Friers Review – 1938 Into its 12th year as a membership publication the Fish Friers Review introduces a new style ‘Review’. The new ‘modiﬁcations which the NFFF made was an effort to Advertisers from 1938

www.nfff.co.uk

represent the first step towards a general improvement of the members journal. The aim was for the Review to take its rightful place not only as the trade journal with the largest circulation among fish friers – an honour which it could already claim but as the most interesting, useful and attractively produced of all the periodicals which cater for the fish trade. Headlines from the year

THE PROBLEM OF THE “SPUDS” – Fish Friers Review, January 1938 CO-OPERATION MIGHT SOLVE POTATO PROBLEMS – Fish Friers Review, February 1938 PARLIAMENT PUTS CART BEFORE HORSE – Frying Trade has Greater Need than Ever Before for N.F.F.F Strength – Fish Friers Review, March 1938 “INVESTMENT” AND “SPECULATION” – Fish Friers Review, March 1938

FRYING TRADE STANDARDS MUST BE RAISED – Fish Friers Review, November 1938

Please note this article is taken from the June issue of Fish Friers Review, produced in 1938.

PLAN FOR COLLECTIVE ADVERTISING How to get maximum value from co-operative publicity schemes It pays to advertise! Everyone knows that slogan (also the name of a play) and everyone who stops to think about it knows that it is no mere catch-phrase it is a vital principle of the majority of efficient businesses. During the last twenty or thirty years advertising has become a great and complex industry, simply because more and more people have realised that to sell their commodities they must first bring them to the notice of potential customers. It is not surprising that the fish frier should also be interested. He has exactly the same problem as, for instance, the largest chocolate manufacturer – he buys raw materials, prepares them and sells them at a profit. If, like the chocolate manufacturer, he can increase his sales by getting more customers he is succeeding in at lease one phase of his business.

Fish Frier’s difficulty Unlike the large manufacturer however, the fish frier cannot generally afford to advertise as an individual. The small proportions of turnover-which can be devoted to advertising represents, in the case of the fish frier, a very small sum indeed, and it is probable that the whole of his possible expenditure on advertising would be swallowed up by one small advertisement in his local newspaper. It is here that collective advertising comes to his rescue. The idea of collective advertising in the fish frying trade is not new. It is at least as old as the Federation’s poster service. Nor is the idea of collective advertising through local associations new but it is now gaining ground rapidly in all parts of the country. Not less than four branches of the N.F.F.F. are either engaged in collective advertising or about to begin such advertising and it is likely that in the near future many more local associations will be considering the idea.

This is why this article has been written. It is intended to help members to get the greatest possible benefit from collective advertising schemes and to show how such schemes can be operated. First, however, a little about the value of collective advertising. There is not the space to give all the arguments on the question “is collective advertising worth-while?” But it can be said here, that collective advertising is the only practicable form of advertising available to the average fish frier (excluding window display and posters displayed inside or outside the shop.) Average fish friers cannot afford to advertise individually on a sufficient scale to be effective: but by pooling their resources they can take part in a productive campaign. It would be a poor campaign which failed to benefit each member taking part by at least the insignificant contribution he would make. But even if the scheme happened to be a total failure the sum involved is so small to eliminate risk entirely. With collective advertising then, the benefits to be gained are large, the risk is negligible.

Planning the campaign Once it has been decided that collective advertising shall begin it is essential that any campaign should be properly planned. It is ﬁrst necessary to choose an advertising medium. There are a thousand and one different methods of advertising and salesmen can present a convincing case for each. I do not believe, however that the ﬁsh frying trade can have a better advertising medium than local press. The cost of local newspaper advertising caries with the circulation, which means that that cost will, in general, be proportionate to the size of the town and usually, therefore to the size of the branch. I have been comparing local newspaper rates, bearing in mind

the sizes of the corresponding branches and I believe a contribution of two or three shillings per member will generally purchase a reasonably large space (say, 10 inches over two columns) in the local newspaper. Unless the space is large enough to accommodate a displayed advertisement which will secure attention it is not worthwhile. It is not meant to suggest that the advertising should take the form of one insertion only. That would be futile. If advertising is to succeed it must be consistent and insistent. You must keep your message before the public. If possible, an advertisement every week should be used. If you can not afford to spend 2/- per member per week, then advertise at least once a month. Only by hammering your message home can you advertising campaign succeed.

Other people’s advertising Don’t take my word for this but spend a few minutes thinking about other peoples advertising. You don’t find the cigarette manufactures (among the most experienced and successful advertisers in the country) advertising spasmodically. They do not suddenly take full pages in the newspapers and then remain silent for months before having another magnificent ‘fling’. Instead, they issue smaller advertisements more regularly. Day after day they repeat their messages until one cannot think of cigarettes without thinking also of certain brands. Those advertisement succeed, it is true partly because of their excellence: but they succeed even more by their insistence. What the cigarette manufacturers are doing on an expensive national scale, you can do in your own town. When you have planned the size of your advertising, the medium in which it will appear, and the

Continued overleaf

Fish Friers Review

Please note this article is taken from the June issue of Fish Friers Review, produced in 1938. regularity of your announcements you have made good progress. But you have not completed preparations for the scheme. Most people agree that if a thing is worth doing it is worth doing well. Don’t, therefore, be content to ﬁll your advertising space in any old way. Put the actual design of the advertisement into the hands of an advertising craftsman. If you can get an advertising agent to handle the account the designing of the advertisement will be comparatively inexpensive. Even if you have to pay a commercial artist a guinea or two to draw up each advertisement, it will be money well spent. The advertising manager of the newspaper will be happy to put you in touch with someone who can do the job for you. Don’t be afraid, either, to spend a few shillings on blocks. It is often said that one picture is worth 10,000 words: while that is an exaggeration it is perfectly true that an illustration attracts immediate attention and helps and advertisement enormously.

The Central Idea You will need a central idea for your advertisement, which will link up the advertisement with the shops of members taking apart. Obviously, that central idea can best be the national sign of the Federation. The slogan “If you want the best- buy where you see this sign!” as used on a recent Federation poster is typical of the slogan which might be used consistently in every advertisement. Not only would it achieve growing power with every succeeding appearance, but it would serve to connect the advertisement and transform them from indicial unit into one strong connected whole. The remainder of the copy can be varied. It can describe the food value of your commodities the time and trouble they save the busy housewife, the value to children (the May poster provides copy on these lines), the value of the ﬁsh frying trade to the community and the nations (ﬁshing and potato industries are

largely dependent on the frying trade). Alternatively, the copy can refer especially to the advantages of buying from Federation shops – Federation members are progressive, they believe in using the best materials and preparing them under the most hygienic conditions, the Federation stands for raising the status of the trade, etc. Probably a combination of these arguments will prove the most successful. Certain principles must be borne in mind whatever the subject of the copy. Copy must be short, it must be interesting, it must be well written, and it must be convincing. The reader must ﬁrst have his attentiondrawntotheannouncement by the design of the advertisement by an illustration. His attention must then be retained for sufﬁcient time for the message to get home, and the message should not be made unconvincing by the introduction of extravagant claims.

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FRIERS BOOK CLUB

Hello again, hope some of you enjoyed reading my ﬁrst book recommendation the E Myth Revisted, today let’s talk proﬁt. What a lovely word when it is there in abundance, so annoying to hear mentioned when it has vaporised for you personally. Such an important subject, I want to encourage you to check out the following book.

Profit First, Written by Mike Michalowicz Businesses traditionally run on the model of maximise sales, minimise costs and what you are left with is your profit Sales – Costs = Profit This was certainly how I ran my chippies for the first 17 years. Consequently, the profits I brought home and put on the kitchen table each month dramatically went up and down and often weren’t there at all. Michalowicz challenges us to think differently. Why not take charge of your business, decide what profit you want to achieve, maximise sales again but this time shrink costs to what is left after you have taken your profit out. Sales – Profit = Costs It requires a totally different mindset but by embracing it, you feel so much more in control and that you are consistently getting fair reward for all the blood, sweat and tears you have put in building your business. Over to Michalowicz: “The method is simple. Every time you get a deposit from sales,

FIRST UP

take a predetermined percentage of that money as profit. Of course, there are a few more steps than just that. But even with the simple first step, of taking your profit first, you will become permanently profitable. Profit is not an event. Profit is a habit.” Harbour Lights and Frasers are in coastal locations in Cornwall, August sales are typically four times January sales, they are extremely seasonal businesses and that does add a little complexity in applying this method, but it still very much works. Traditional accountants think “Sales – Costs = Profit”, took a little searching but I did eventually find a really good one (in Chorley, Lancs... only 353 miles from my front door!) that was totally onboard with the principles of Profit First.

Next time... we spend so much of our waking day at work, we might as well have as much fun as we can 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

www.nfff.co.uk

Fish Friers Review

MALLINSON’S ANNOUNCES NEW MANAGING DIRECTOR In its centenary year, Mallinson’s of Oldham is delighted to announce the appointment of a new Managing Director, Martin Lever. Former boss Terry Cowell has taken on the role of Honorary Chairman whilst the rest of the team remains in place, focussed as ever on the production of high quality frying ranges. Martin commented “Having worked in a variety of industries over the past 25 years, I am excited to bring my experience to the table and I am looking forward to building on the fantastic work of Terry and the team here at Mallinson’s. In addition, I’m very pleased to conﬁrm that Gary, Howard and all other employees will remain with the business.”

highest standards we have set. I wish Martin and the team all the very best.” NFFF President Andrew Crook said “The NFFF is extremely grateful to Terry and his team for all the support they have given us over the years and we are looking forward to working with the new owners, we hope you become an integral part of the ﬁsh and chip industry as Terry has been over the past few decades.” For further information or any queries please contact the ofﬁce on 01706 29900

Terry Cowell added “After almost 40 years, the time has come for me to step back from the day-to-day management of the company and hand over to the next generation who will continue to maintain the

THE FISHERMEN’S MISSION IN THE NEW READY, STEADY COOK STUDIOS! Fundraising colleagues for the Fishermen’s Mission, Dean Lawrence and Julian Waring are set to hit the screens in the new season of BBCs Ready Steady Cook. Which begins airing after a 10 year break on 2nd March for 4 weeks. Dean, Corporate Partnerships manager based at Head office and Julian, regional fundraiser from Cornwall. Applied to be part of the show with the hope of increasing awareness for the charity and the wider fishing industry and to encourage more people to eat fish. “It was a straightforward application and then the producer interviewed us on a live Skype chat and before we knew it, we were being sent the dates and details to film at the BBC Glasgow studios.” Said Julian. “It’s quite a surreal experience, walking into the BBC studios, experiencing the different teams from production to make up, everyone was so friendly and excited about the new show. We started filming

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at 3pm and before we knew it, it was 7pm. It is exactly like you see on TV, you don’t know which chefs you are going to be paired with the timing for the cooking is real. I looked over and by the time Julian had peeled a carrot and burnt the milk the 20 minutes was up!” Explained Dean. Presenter Rylan Neal-Clark said a quick hello before we started ﬁlming and tried to settle our nerves. Julian was paired up with former Great British Menu winner Ellis Barrie. While Dean was teamed with the equally talented Anna Haugh. A regular on the cooking TV scene. “To see how the chefs can think of meals in seconds, then create 3 dishes in 20 minutes, it was a marvel to watch the skill and creativity.” The series starts Monday 2nd March, look out for the Fish Mish team when they are on, said Dean. For further details contact: Dean Lawrence 01489 566910, 07809 200514 deanlawrence@ﬁshermensmission.org.uk

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HONOURING THE HISTORY OF TWO GATE FISHERIES Craig Butcher has been running Two Gates Fisheries, based on Weetshaw Close, Shafton, since April 2017. Craig came into the industry after 10 years of working as an engineer followed by 10 years working in the police. In that short time Two Gate Fisheries has achieved the NFFF Quality Award and become MSC certified. Although Craig has only been in the shop for 3 years Two Gate Fisheries has been serving the local residents of Shafton, Barnsley since 1935. Craig explains, “When I first took over, I was told that the premises had been a fish and chip shop since 1958 and, eager to uncover its past, began researching the history of the shop. I began asking questions about the origins of the shop and not many people knew much, only that two brothers ran it and their names were Douglas and Roland Saunders.

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We later found out the two were the children of Joseph and Sarah Saunders. Douglas was born in 1909 and Roland in 1916. In 1928, Joseph died saving a number of apprentices after a roof fall at Brierley Colliery and following his death, Sarah received compensation from the mining firm, the Hodroyd Coal Company. Not wanting her sons to work in the mines and face the same dangers as their father, in June 1935, she bought two shops at Two Gates. One was a fish and chip shop, the other a sweet shop. Douglas and Roland ran them until Roland was called to fight in the Second World War. Douglas had a hernia so he remained at home. Roland fought on the Normandy front and was commended for his efforts during the war. During that time he also met a woman from Brussels named Louise.

It’s been fantastic to discover the history of Two Gates Fisheries and to read how successful the shop was when the brothers ran it. Although we have modernised the whole shop, we have tried to maintain a lot of traditional elements together with the traditional way in which we cook, so we hope that we have done the brothers proud. As we want the memory of the shop to live continue to live on.”

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From what I have learnt the ﬁsh and chip shop was their life until Roland was diagnosed with cancer. He was initially given three months to live but he lived for seven years. In that time the brothers sold the shop and Roland died in June 1979.

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When news came that Douglas needed assistance, Roland returned to Shafton to help his brother with the running of the chip shop.

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Grease management equipment is most effective if installed correctly, serviced and maintained by an accredited supplier.

Want to join the ﬁght against fatbergs? Ask NFFF about the #FOGFriday www.nfff.co.uk/FOGfriday

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on 01905 954063. Aqua Mundus experts will get in contact with you to schedule a free consultation at your convenience in your area to advise you on the best tailor-made solution. ** Written quotations available upon request. Finance subject to status and underwriting. To ﬁnd out more and request a quotation please contact Aqua Mundus. When you choose any combination of our equipment totalling £1,000 + VAT or more you can lease over for 2-5 years with monthly payments starting as low as £5.23 + VAT per week.

Why act now SHOREDITCH FISH AND CHIPS Any fats, oils or grease, as well as leftover food that goes down your drainage pipes, can solidify and block your drainage. We see the damage this can cause for local businesses every day and we don’t want to see you:

Mr Hussain is more than pleased with the counter jubilee range he decided on and the volumes that it turns out. He said: “Business is very good. It’s been a hard learning curve, jumping into an industry that I didn’t have much experience in. I like to think we are in a good place, from a simple thought and talking to the right people to getting great advice from KFE’s Tony. I’ve been more than satisﬁed with Kiremko and the after sales has been very good with phone calls from Tony - and when he’s passing, he comes in see how things are going.

• being forced to close while a blockage is cleared • losing business as a result of a bad reputation • being prosecuted or ﬁned under section 111 of The Water Industry Act 1991.

RESOURCES

WASTE

Water Industry Act 1991

The Water Industry Act 1991 (Section 111) gives the water companies the power to bring a criminal proceeding against anyone who causes injury or inhibits the free ﬂow of the sewer network. Blockages caused by FOG are covered under this Act.

The Building Regulations 2010

Commercial kitchens which serve hot food should be equipped with a grease separator that complies with BS EN 1825-1:2004 and designed in accordance with BS EN 1825-2:2002 or other effective means of grease removal.

If collected and recycled FOG is also a valuable resource. Over the next decade the UK advanced fuels industry is expected to be worth over £400 million and create 9,800 jobs. Acting now will bring the ﬁsh and chip industry to the centre of the revolution.

The UK made a legally binding commitment to reaching Net Zero and is reducing CO2 emissions faster than any other G20 nation. Reusing FOG will from part of this commitment.

Food Safety Act 1990

Issues caused by fats, oils and grease in the sewers and subsequent failure to comply with the Food Hygiene Regulations, could provide grounds for an emergency prohibition order or prosecution

Free Compliance Check! Call Sarah on 01905 954063

BUDGET 2020 REVIEW

“I would recommend KFE to anyone that asks me above anyone else. Obviously sometimes we need assistance, but the service team keeps us in the loop and gets to us ASAP. There’s been no issues whatsoever, though!” Contact Shoreditch Fish and Chips: 117 Redchurch St, Shoreditch, London E2 7DL 020 7729 3178 The fashionable streets of London’s Brick Lane might not seem like a prime location for a traditional chippy, but Shoreditch Fish and Chips is carving itself a reputation for quality among the Indian restaurants and trendy weekend markets. Approximately one year ago, Mr Hussain took the plunge and ventured into the ﬁsh and chips industry, deciding that the huge footfall of the area would be worth the gamble. He was keen to make the most of the space he had available, which is where the Kiremko range came into its own. Now, Shoreditch Fish and Chips is a busy highlight of the area and the diverse crowd queuing for traditional ﬁsh and chips in a warm and welcoming setting is testament to the owner’s efforts and hard work in building a presence. Fish and chips are served in wooden baskets with traditional newspaper wrapping, and a seating area lends a homely vibe that keeps people coming back.

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Chancellor Rishi Sunak has delivered his budget – here are the main points for our members to consider; 1) Chancellor Rishi Sunak announces £7bn support package for small businesses including tax cuts, loans and grants for small businesses, including a coronavirus business interruption loan scheme offering loans of up to £2m to small businesses, unlocking up to £1bn of capital for SMEs Shops, restaurants and cinemas particularly vulnerable to coronvirus will have business rates abolished, while other leisure and hospitality businesses with a rateable value of less than £51,000 will have the existing retail discount extended. Nearly half of all business properties in England will not pay business rates. Meanwhile, the government will pick up the bill for providing statutory sick pay for up to 14 days, providing over £2bn of cover for over 2m businesses. Statutory sick pay will be offered from day one (as opposed from day four) for all those all those advised to self-isolate even if they haven’t shown symptoms. The government will also make it quicker to access benefits for the self-employed, enabling them to claim from day one instead of day eight, and temporarily removing the minimum income floor from universal tax credit. And HMRC will accept deferred corporation tax payments over pre-agreed periods of time. Sunak warned that up to 20 per cent of the working population could be off work with coronavirus, which will temporarily disrupt the economy. “We will get through this together… we will rise to this challenge,” said Sunak referring to coronavirus. 2) National insurance threshold to be raised to £9,500 from £8,632, providing a tax cut for 31m people. And the National Living Wage to be raised to over £10.50 an hour. 3) Entrepreneurs’ relief to be reduced, being allowed on first £10m of CGT to £1m, leaving 80 per cent of entrepreneurs who want to sell their businesses unaffected. “Entrepreneurs’ relief is expensive costing over £2bn a year,” said Sunak, “ineffective and unfair with nearly three quarters of cost going to 5,000 individuals.”

a. Sunak also announced £ 130m of new funding for business loans and a £200m of additional funding for the British Business Bank to invest in scale-ups b. R&D tax credit to be increased from 12 per cent to 15 per cent c. Employment allowance to be increased by one third 4) Government to make £120m available to repair all flood defences damage in winter floods. And another £200m will be released to local communities to build up flood defences for shops and homes. 5) Total of £600bn invested in future prosperity, tripling the amount available for infrastructure investment. 6) £5bn to provide gigabit broadband into remote areas of the country. Over £27bn of new road building and a separate fund to fill 50m potholes in roads. Sunak calls it “the biggest programme of public investment, ever”. 7) Any company eligible for small business rates relief will be allowed a £3,000 cash grant – a £2bn injection for 700,000 small businesses. 8) A new plastic packaging tax from April 2022 will charge manufacturers and importers £200 per tonne on packaging made of less than 30 percent recycled plastic. 9) Committed to a new £2.5 billion National Skills Fund to improve adult skills. Will now look at how to improve the working of the Apprenticeship Levy, to support large and small employers in meeting the long-term skills needs of the economy. It’s a positive budget on balance for small businesses, but it doesn’t hide the fact we still need help. The NFFF will continue to push for a VAT reform and will keep members up to date with any news. If you have any questions or concerns please feel free to contact the NFFF Head Office or your Regional Director.

Andrew Crook, NFFF President

Fish Friers Review

NEW ONLINE TRAINING TO HELP YOU SAFELY CATER FOR THE GLUTEN FREE DIET Coeliac UK, the leading expert on coeliac disease and the gluten free diet, has upgraded its online training course to help the ﬁsh and chip industry meet the needs of its gluten free customers, providing in depth training on: •

understanding coeliac disease and the gluten free diet

•

the law on gluten free

•

choosing the right ingredients and gluten free storage

•

preparing and cooking gluten free food

•

cleaning and personal hygiene

•

communicating with staff and customers

•

monitoring gluten free procedures

The course now has a more modern look and feel with improved usability and you can track your course progress against each module, ensuring you are conﬁdent in all the key aspects of how to safely cater

for the gluten free diet. On successful completion of the training you can download a personalised certiﬁcate from Coeliac UK to display in your shop or add to your training records. Individual access to the training can be purchased for £70 directly from www.glutenfreetraining.org. For multiple staff training and being able to monitor their progress please contact cateringtraining@ coeliac.org.uk.

GF accreditation Going that additional step and taking Coeliac UK’s GF accreditation shows a commitment to gluten free customers and raises your proﬁle within the gluten free community. Once accredited, Coeliac UK will provide you with the use of its GFTM logo, a widely recognised and trusted symbol in the gluten free community that shows you have been independently audited to meet the requirements of the standard and serve safe gluten free food. For more information about Coeliac UK’s GF Accreditation scheme or online gluten free training, please contact catering@coeliac.org.uk.

Exclusive NFFF Member discount. Just enter NFFFPROGF30 at checkout to received £30 off your gluten free training.

www.nfff.co.uk

Your Chance to Win a FREE Pallet of Frymax12.5kg Worth Over ÂŁ1,000!

This is your chance to win Eighty, yes Eighty boxes of Frymax 12.5kg. To enter simply access the Frymax website, www Frymax .co.uk, sign up as a member (membership is free) then go to the Competion section and submit the answer to the question below: Simply answer the following question... In what year was Frymax first established?

1944, 1954, 1964 or 1974

Entries will be accepted up to March 31st and the winner will then be drawn at random. Don't forget that as well as competitions and giveaways, being a Frymax member provides access to video guides, expert technical advice and a wealth of resources to help UK Fryers provide the very best fried foods for their customers.

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The Fryersâ&#x20AC;&#x2122; Favourite For Over 65 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk Fish Friers Review

NORWEGIAN INDUSTRY VOWS TO KEEP SEAFOOD NATION RUNNING AMID CORONA-CHAOS The Norwegian seafood industry remains committed to providing safe, sustainable and nutritious food during the ongoing Corona pandemic. Both wild fisheries and aquaculture are as food producers considered of critical importance to society. Together with the transport sector the seafood producers are aiming to keep up supply of Norwegian seafood both in Norway and abroad. On Saturday 14th March, the Norwegian Ministry of Trade, Industry and Fisheries issued a formal letter identifying the value chain supporting food production and delivery as critical functions to society. - The Norwegian seafood industry plays a very important role in the food supply chain, not only in Norway, but also across the world. In these difficult times it is important to keep society going, and ensure that everyone has access to healthy and nutritious foods, says Odd Emil Ingebrigtsen, newly appointed Minister of Fisheries and Seafood in Norway. Access to healthy and safe foods more important than ever Being classified as a critical societal function means the Norwegian seafood industry will aim to keep

operations running as normal as possible. - Perhaps now more than ever it is important to keep up the production and supply of healthy and nutritious foods, and we are very happy that the Norwegian government recognizes the vital part the Norwegian seafood industry plays in this. We are committed to playing our part and finding solutions to keep up a good supply of Norwegian seafood throughout these troubling times, says CEO of the Norwegian Seafood Council, Renate Larsen. Borders are not shut for goods transport Despite many borders across Europe now being shut, they are not closed to goods transport. This is confirmed in a statement from the Norwegian government on the 15th March, and also reflects the issued guidelines from the European commission. For overseas markets extra air freight routes are being established as passenger flights are suspended. Norway exports 95 percent of its seafood, and many countries depend on Norwegian seafood to meet local demand. The Norwegian industry is now working together with the Norwegian government to ensure deliveries and logistics can continue to operate as smoothly as possible in a very uncertain situation.

ANT AND DEC’S SATURDAY NIGHT TAKEAWAY VISITS PAPAS IN HULL Fleur East gave the game away when she mentioned the word Pattie Saturday Night Takeaway has been filming at Papas fish and chip takeaway in Hull this evening. Footage was broadcast of Fleur East in the kitchen area of the takeaway with boxes with the word ‘Papas’ on it. The singer then teased a few details of where she was, but anyone who is anyone in Hull quickly recognised the location. And when Fleur said about the location being ‘the home of the pattie’ - it was never in doubt. People within a three mile radius of the restaurant could then enter online to get tickets for a trip to Florida - which would be delivered to their door along with a fish and chip supper.

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Speaking this evening at the venue, George from Papas said: “It was really cool to be picked. They were looking for a great ﬁsh and chip shop and it was nice they decided to pick us. “It was really fun. It was cool speaking to Ant and Dec beforehand. The team were good to work with. “They loved the ﬁsh and chips they said you can’t get it like that down south.”

FOR SALE Freehold

£360,000 Berwick Upon Tweed

• • • • •

Freehold opportunity Leasehold option available Scope to increase opening hours 48 cover restaurant Recently refurbished owners accommodation

Contact Sophie Jakeman 01772 775 774 sophie.jakeman@businessbuyers.co.uk

Fish Friers Review

FISH AND CHIP SUCCESS AT THE BRITISH PIE AWARDS 2020 Does anything beat a classic steak pie? Not this year. Traditional steak & stilton pie takes top spot at British Pie Awards 2020 The 12th British Pie Awards has crowned its Supreme Champion today and – in a return to tradition – a Top Rump Steak & Stilton Pie has triumphed as the best British pie of 2020. The world-renowned Awards, which take place annually in the Rural Capital of Food Melton Mowbray, saw close to 900 pies entered by a whopping 160 professional bakers, butchers and chefs from around the country. The Awards mark the grand crescendo of British Pie Week, celebrated 2nd-8th March 2020. Made by family-run bakery, Turner’s Pies, the Top Rump Steak & Stilton Pie replaces last year’s Curried Sweet Potato and Butternut Squash Vegan Pie as

champion. The West Sussex pie maker also took home the cup in 2018 with a near perfect score of 99/100. Speaking at the Awards, Chief Judge Colin Woodhead commended the pie for its attractive appearance with neat crimping on the edge and golden bake: “The pastry had an even thickness, with a crunchy rich texture. The ﬁlling was well balanced between meat and cheese which gave a subtle taste and the meat, though tender, still having ‘bite’. Overall a cracking pie!”. However, in the Fish and Chip Shop Pie category the NFFF was delighted to see two members going home victorious. The Cods Scallops which owns multiple sites across Nottinghamshire won the Gold Award for their Chicken, Leek and Ham Pie and two silver awards for Butternut Squash, Chickpea, Kale and Red Pepper Balti Pie and Steak & Scale Ale Pie. Fylde Fish Bar which owns multiple sites across the North West claims the Silver Award for their Homemade Steak Pie and a Bronze Award for their Gluten Free Home-Made Steak Pie.

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Fylde Fish Bar, Banico and Jodie Zeniou said “We are immensely proud of our team and the effort that they have all put into making our homemade pies. Both pies are big sellers in our shop and we have been perfecting the recipes for the last nine years. With over 848 pies entering from 160 professional pie bakers, butchers and chefs from around the country to be able to come home with three awards is a great honour.”

•

Honey Roast Lamb & Apricot Pie

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Chinese Aromatic Chicken with Black Trufﬂe and Mushroom Medley Pie

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Duck with Black Cherries and Kirsch Pie

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Vegan Roasted Cauliﬂower and Dahl Naan Pie

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Duck, Cranberry & Bloody Ben’s Gin Pie

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Wild Boar, Apple Brandy, Tarragon & Chestnut Mushroom Pie

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Venison with Chinese Dried Kumquats Pie

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Pheasant with Goji Berries and Chestnuts in Port Pie

www.britishpieawards.co.uk

Top 15 most unusual (and must try) ﬂavours from this year’s British Pie Awards: • Squirrel Pie •

Vegan Keralan Cauliﬂower & Onion Bhaji Pasty

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Strawberry & Prosecco Pie

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Pear and Chocolate Pie

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Vegetarian Brie, Cranberry & Stufﬁng Pie

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Mutton, Ginger & Apricot Pie

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Vegan Haggis Pie

Fish Friers Review

HARBOUR LIGHTS FISH AND CHIP SHOP Harbour Lights Fish and Chip shop rolled its prices back to the year 2000 to celebrate its 20th anniversary.

The whole day was a huge success selling almost 2,000 portions of ﬁsh and chips with queues down to Trago Mills for the whole day.

Cod and chips were on offer for just £2.75 in the takeaway and £3.75 in the restaurant, the same prices as when Pete and Sue Fraser took over. Over the past two decades they have seen the business change from a self service restaurant to an awardwinning MSC certiﬁed shop that boasts green credentials and serves gluten free and vegan options. Pete said: “I can’t quite believe what fun Sue and I have had over the past 20 years. Great friendships have been forged with all the hardworking Harbour Lights crew, past and present and our most loyal customers, last year over 180,000 of you. “So, we want to say a massive thank you to Falmouth for all the love they have shown us, we so appreciate it. It was great to see them all. We all had such a blast, it was like an August Bank Holiday all day! So much fun and laughter, here’s to the next 20 years.”

Have you recently held an event or got an interesting story which you’d like to run in the Fish Friers Review? Contact us and you could appear in our next issue of the Fish Friers Review

Tel: 0113 230 7044 Email: media@nfff.co.uk 30

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Foodservice

WELCOME TO MARY LAMBERT ARTISAN BAKERY! Winner of the UK’s top Foodservice Operator Award at the 2020 National Fish and Chip Awards. Mary Lambert Artisan Bakery based in Hartlepool, County Durham beat off stiff competition from two other shortlisted finalists to take home the title. During the competition they were assessed against a wide variety of judging criteria including responsible sourcing policies, preparation and cooking techniques, promotional activity and menu innovation. On the award Marcus Coleman, Chief Executive at Seafish, said: “Every year entrants to the food service operator award prove beyond doubt that you can find high quality, healthy fish and chips in businesses that are not traditional fish and chip takeaways or restaurants. Mary Lambert’s core business might be baked goods, but the judges were hugely impressed with the quality of fish and chips on offer at their premises, describing it as a fantastic business providing a wonderful fish and chips dining experience. Congratulations to Mary Lambert Artisan Bakery.”

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Phillippa Lambert Shaheen manager at Mary Lambert said “We are delighted to be in the UK winners for our Fish & Chips. It’s great to see our commitment to quality and homemade dishes is being recognised at a national level. We have had such wonderful support from our customers and would like to thank them all. We are looking forward to what 2020 brings for our fantastic team”. Philippa continued “We thoroughly enjoyed the whole national awards experience. To allow us to see our business through other people’s eyes has been very rewarding and positive for us. For our dedication to fresh, high quality homemade dishes and friendly service to be recognised at this level is fantastic for us and our incredible team. “ Since the awards in January the success and local reaction has continued, “Very, very, positive. Our customers are thrilled, and we have had many, many, congratulatory well wishers, messages, cards and gifts. We have been delighted to see many new faces

join our regulars in our restaurant thanks to press about the awards.”

But who are Mary Lambert Artisan Bakery? Mary Lambert Bakery opened in the Summer of 1960 and is still a family run business. Eric is Mary’s son and Phillippa is her granddaughter. Eric and Phillippa opened in new premises at Villiers Street in 2012 and, after deciding there was a gap in the local area market for a good quality ﬁsh and chip offering, expanded their menu to include ﬁsh and chips for both eat in and takeaway.

People often ask how Mark Lambert evolved from being a traditional bakery into serving award winning ﬁsh and chips. Philippa explained “We felt there was little choice in Hartlepool town centre for good ﬁsh and chips to be enjoyed in a restaurant environment. So, we looked into the idea and from that moment on we haven’t looked back!”

A contemporary spacious 100 seat restaurant, takeaway and bakery offers customers a mouthwatering variety of choice. With a commitment to only serve fresh, sustainable, cod and haddock, from local supplier Hodgson ﬁsh, they have gained a loyal following and accumulated several awards along the way. Awards include Hartlepool’s best Fish and Chips every year from 2016-2019, Fry Magazines Top 50 and winner in National Fish and Chip Awards.

Fish Friers Review

CORONAVIRUS PORTAL

The NFFF take the safety of our members, members employees and customers extremely seriously, in particular at this time when reports of coronavirus are increasing. We know that you will want to ensure all your employees and customers are safe. Over the next few pages of the Fish Friers Review we will try to give you an overview of the current circumstances facing our industry and how best to keep safe. As the situation is evolving daily please note all this information is correct as of Friday 19th March, when the magazine was signed off for print. We would encourage everyone to visit www.nfff.co.uk and our speciﬁc Coronavirus page which can be located on our homepage. Please remember you are not alone, you are in the same situation as every ﬁsh and chip shop in the country, the NFFF is here to help and support everyone. Government Support Review – As of 17th March 2020

PLEASE VISIT WWW.NFFF.CO.UK/ PAGES/ CORONAVIRUS FOR ALL THE LATEST AND UP TO DATE INFORMATION!

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Measures to support business • £330bn of Government-backed loans: The Government announced two measures to allow businesses access to cheap credit to support their cash flows • For large businesses, the Government had agreed a new lending facility with the Bank of England to allow businesses access to low-cost commercial paper. • For small business, the Government will extend the Business Interruption Loan Scheme announced at the Budget to provide loans of up to £5m with no interest payable in the first 6 months. • The Chancellor also said he would utilise legal powers in the Covid-19 Bill currently passing through Parliament to offer whatever financial

support would become necessary throughout the pandemic. • Measures for hospitality, leisure and retail sectors: The Government announced that for businesses in these sectors it would: • Cut business rates to zero for all businesses in this sector, regardless of the rateable value of their properties for the remainder of the year • For small businesses with a rateable value of less than £51,000, the Government will also offer cash grants of up to £25,000 per business on top of the business rates holiday they received at the Budget. • It also made clear that for businesses with insurance against pandemics, the Government’s actions were sufﬁcient for those businesses to make a claim against their insurers.

• Mortgage holiday: The Government has agreed with the mortgage industry that borrowers impacted by COVID-19 will be granted a holiday on payments of 3 months. • Employment support: The Government will work with business and trade unions over the coming days to develop a new form of employment support. We would expect further announcements to be made on these issues shortly. USEFUL DOCUMENTS On NFFF.co.uk you will find a number of useful and up-to-date documents which help you during these difficult times. Items are being added to the web page daily and we would advise you to keep checking. Currently you will find; • CORONAVIRUS – KEEPING SAFE

• Cash grants: The Government will extend the cash grants announced at the Budget for the UK’s 700,000 smallest businesses to up to £10,000, delivered through local authorities to help with cash ﬂow issues.

• CORONAVIRUS - EMPLOYEE BRIEFING

• Support for airlines and airports: The Chancellor will work with the Transport Secretary to provide a speciﬁc package to support the air travel industry in the coming days.

• CORONAVIRUS - GOVERNMENT ANNOUNCES FISCAL MEASURES TO COMBAT CORONAVIRUS - 18/03/2020

• Industry roundtables: Sunak has asked his Cabinet colleagues to “urgently convene” meetings with business leaders and representatives in the most affected sectors, to identify other speciﬁc opportunities to support them and their industries, including possible regulatory forbearance. Measures to support individuals

• CORONAVIRUS - OPERATOR BRIEFING • CORONAVIRUS - SUPPORT FOR TAKEAWAYS AND RESTAURANTS

• EXPANDED RETAIL DISCOUNT GUIDANCE 19/03/2020 MARKETING TOOLKIT Marketing and keeping your customers informed has never been more important. On NFFF.co.uk you will ﬁnd a number of FREE to use marketing materials for you to download and share with your customers.

Fish Friers Review

HANDLING CASES OF CORONAVIRUS IN THE WORKPLACE

•

The Government recently announced plans to apply the statutory sick pay from the ﬁrst day off work, not the fourth, encouraging those who are exhibiting symptoms to stay at home and self-isolate for the protection of the others.

What to do if an employee becomes unwell

Dispense hand sanitisers and tissues to employees

With handwashing identiﬁed an effective way to slow the spread of coronavirus, organisations should encourage their employees to do so thoroughly, without the risk of being penalised for extra time taken.

If an employee exhibits the symptoms of the virus, they should be removed from the proximity of other employees, placed in the designated ‘isolation room’ and encouraged to follow precautions.

Although the total number of UK cases is relatively low compared to other parts of the world, it’s still important for businesses to keep their employees informed, especially if they have globally connected workforces.

The employee when calling NHS 111 should be advised to give the operator the following details:

Reducing the risk to employees

•

Their symptoms

Employers should start by taking note of the ofﬁcial advice and sharing this throughout their workforce, using emails and team meetings to keep workers updated.

•

The name of any country they’ve returned from in the past fortnight

Guidance on issues such as handwashing, disposing of tissues, etc., should also be shared via the most effective means dependent on the type of workplace. Given the action that should be taken if an employee suspects they may have picked up the virus, it would be sensible to designate an available space as an ‘isolation room’, to which sick employees could retire whilst calling 111. Other steps to take include:

washing of hands are in place

Since the start of the coronavirus outbreak (ofﬁcially Covid-19) there have been serious health concerns raised across the world, but now, the threat seems to have extended to businesses and their commercial operations.

•

Update the contact numbers and emergency contact details of employees

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Ensure that managers are aware of the symptoms of the virus

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Disseminate information across management on issues such as sick leave and sick pay

•

Ensure that facilities for regular and thorough

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Uncertainty over the seriousness of the virus, the exact nature of the symptoms and concern about the situation regarding issues such as sick pay may lead to some employees coming to work despite having contracted the virus, without necessary feeling unwell. If this does happen, then an employer should contact the local Public Health England (PHE) health protection team and they will discuss the details and outline any precautions which should be taken.

The Position on Sick Pay If an employee is off sick with the virus then the legal situation regarding sick pay is the same as it is with any other illness however the employee is now entitled to statutory sick pay from the ﬁrst day of work, not the fourth. The government has stated that if NHS 111 or a doctor advises an employee or worker to self-isolate then they should receive any statutory sick pay due to them or contractual sick pay if this is offered by the employer.

In some cases, employees may be able to work from home while in self-isolation. However, in many cases, if an employee cannot attend their place of work, they will be unable to work. Some employees may also be reluctant to come into work due to general concerns about the virus, particularly if they belong to a group at higher risk of complications, so you should offer ﬂexible solutions if possible. Ultimately, there is no obligation on an employer to allow an employee to stay away from work and, if the non-attendance causes issues or extends beyond an emergency precaution, then an employer is entitled to take disciplinary action. As things stand at present it is still unlikely that any workplaces will have to close as a result of the virus, but it’s a potential risk and organisations should have contingency plans in place.

No time to be divisive Employers must also take steps to ensure that no members of staff, customers or suppliers are treated differently because of their race or ethnicity. It may be appropriate to remind staff that jokes and banter, even if light-hearted, may easily slip over the line to become unlawful harassment and/or discrimination, for which an employer may be liable. Employers can avoid liability if they can show they took ‘all reasonable steps’ to prevent employees behaving in such a manner. Taking reasonable steps can include having well publicised diversity and harassment policies and training all staff on the issue. Meanwhile, managers must be trained about their responsibility to identify and prevent discriminatory behaviour.

UK Government and Public Health England Guidance Public Health England (PHE) recommends that the following general cold and ﬂu precautions are taken to help prevent people from catching and spreading coronavirus: •

Cover your mouth and nose with a tissue when you cough or sneeze

•

Put used tissues in the bin straight away

•

Wash your hands with soap and water often – use hand sanitiser gel if soap and water are not available

•

Try to avoid close contact with people who are unwell

•

Clean and disinfect frequently touched objects and surfaces

•

Do not touch your eyes, nose or mouth if your hands are not clean

If at all possible limit cash handling to one person and instruct them to wash their hands and use hand gel frequently.

Fish Friers Review

WHO ADVISES SHOPPERS TO USE CONTACTLESS TO HELP STOP SPREAD OF CORONAVIRUS The World Health Organisation (WHO) has suggested shoppers switch from cash to contactless cards to avoid the risk of spreading the coronavirus. A spokesperson from WHO told The Telegraph that contactless cards might help to ‘reduce the risk of transmission’ and to wash hands after handling cash. They told the paper: “We know that money changes hands frequently and can pick up all sorts of bacteria and viruses. “We would advise people to wash their hands after handling banknotes, and avoid touching their face. “When possible it would also be advisable to use contactless payments to reduce the risk of transmission.” The statement comes after the UK government warned that the virus - named Covid-19 - could see up to a ﬁfth of the country’s workforce off sick. In a press conference to address the crisis, PM Boris Johnson said: “It is highly likely we will see a growing number of UK cases. Our country remains extremely

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well prepared, as it has been since the outbreak began in Wuhan several months ago.” As a ‘worst case scenario’ the government has warned that up to 80 percent of the population could contract the virus; however, Chief Medical Ofﬁcer Chris Witty said the infection rate is most likely to be lower than this. He added that in the UK ‘probably around one percent of people who get this virus might end up dying’. So far, more than 90,000 people have caught Covid-19 in over 50 countries and around 3,100 people have died. The UK has 51 conﬁrmed cases and a national incident management team and coordination centre has been set up. Of the 51 cases, 12 people have since recovered. To help combat the spread of the virus, the NHS has told people to frequently wash their hands, or use sanitiser gel and to avoid touching your face. Its urged people to catch coughs and sneezes with disposable tissues and then chuck them.

Card payments like no other At Paymentsense, we like to make things simpler for our customers. So, we’ve partnered with the National Federation of Fish Friers to deliver the kind of payments service you’ve always wanted. A service that makes your life easier, cuts your costs and gives you peace of mind.

Why choose Paymentsense? • We’ll put together a rate that t matches your needs, so yo ou don’t pay a penny more than yo ou need to • We’ll cover your current p provider's exit fees up to £3,000 • We’ll ensure all funds arriv ve in your bank account the next bussiness day am is • Our UK-based support tea ready 24/7 For your bespoke offer call Paymentsense and quote 'NFFF' on 0203 985 0185 or visit www.paymentsense.co om/uk/partners/nfff *Terms and Conditions apply

CLEANING YOUR DEEP FAT FRYER Written by Tim and Kelly Barnes of Krispies, Winners of National Fish & Chip Shop of the Year 2019

P&G Professional™ (the away-from-home division of Procter & Gamble) has partnered with Krispies Fish & Chip Shop of Exmouth, winners of the Fish & Chip Shop of the Year 2019, to show how restaurant operators can create a 5 star clean experience for even the toughest of challenges. Here, Tim and Kelly reveal their cleaning tips on how to ‘cease the grease’ and achieve an immaculately clean Deep Fat Fryer. According to the National Federation of Fish Fryers, a staggering £1.2 billion revenue is secured each year by the Fish and Chip industry. It’s no surprise then that a fish supper remains top of the take outs in the UK. Maintaining a clean and hygienic premise is greasy business for owners, but of paramount importance to secure revenue and repeat customer visits. In fact, a recent survey by P&G Professional, the away-fromhome division of Procter and Gamble, revealed that second to food quality, hygiene and cleanliness were the most important factors for our nation of fish lovers when they are considering a Fish and Chip shop*. Based on these statistics, it’s clear that cleaning, and the brands you choose, should be an integral part of your business strategy. The first step towards a cleaner premise is understanding the purpose of the products, and how to use them to your advantage. Grease is a delicious part of the Fish and Chip experience, but it can get everywhere, even in the places you wouldn’t expect to look! However, the one area grease is most important is in the fryers. Cleaning of the Deep Fat Fryer should take place in the morning, never at night, as the equipment must be closed overnight to avoid contamination. When cleaning the Deep Fat Fryer, staff should take care not to get any cleaning solution near the inside. The outside of the fryers typically has a build up of grease, and Flash Multipurpose Degreaser is superb at cleaning this right off. Armed with this greasefighting essential, staff should follow these five simple cleaning steps:

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1. Switch off fryers and allow to cool for 15 minutes 2. Drain oil into filtration drew or extract with external filter machine 3. Scrape all side and bottom pans with a flat scraper 4. Wipe out the pans with blue roll and a soap free damp non-fibrous cloth 5. Wipe round surrounding area with Flash Multipurpose Degreaser, being careful not to contaminate the oil Keeping Krispies spotlessly clean is important to maintain a high standard of hygiene and uphold our reputation for delicious food in a clean environment. Tools like the cleaning products from P&G Professional help our team complete cleaning tasks impeccably, first time, every time. The products we use are innovative variants of trusted P&G household name brands; Fairy Professional and Flash Professional, which are safe, simple, and effective to use, helping Krispies to deliver a spotlessly clean experience. Get more training guidance from Krispies in our Cease the Grease training booklet, included in this month’s Fish Fryer’s Review. * Research carried out by OnePoll for P&G Professional in June 2019 amongst a sample of 2000 British adults.

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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. If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk

INDUSTRY PARTNERS

AHDB Potatoes

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

Coeliac UK

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

FASFA

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

Marine Stewardship Council

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

NEODA

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

The Fishermen’s Mission

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

Seaﬁsh

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

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

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

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

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Frytech Ltd

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

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

Utility Bidder

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

Peel Tech

Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.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: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk

Vandemoortele/P100

Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com

PIES, SAUSAGES AND MEATS

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

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

CheckIT

Contact: Check IT Tel: 01223 941450 Email: info@checkit.net Web: www.checkit.net

AquaMundus / Magnete / Thermaco

Kepak

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

Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com

FILTRATION

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

Farm Frites UK & Ireland

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

RANGES AND CATERING EQUIPMENT

TYCO (Ansul Restaurant Fire Suppression System)

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/

Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com

Florigo

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

Hewigo UK Ltd

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

KFE Ltd

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

Mallinson’s of Oldham Ltd

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

WHOLESALERS

Drywite

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

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

Fish Friers Review

FEDERATION NOTICE BOARD

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

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

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

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

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

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

www.nfff.co.uk

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

Regional Director for Scotland Mr Stuart Atkinson North Street Chip Shop Tel: 07885249855 E: northstchipshop@aol.com

MEMBERSHIP New and Returning Members 31/01/2020 - 10/03/2020 Returning Members

Direct Debit Renewed Members

New Members Contact

Company

City/County

Contact

City/County

Company

Mr John Roberts

Wrights Fish & Chips

Ware, Herts

Mr Manny Malta

Posh Fish

Oxford, Oxfordshire

Mrs Mary Roberts

Wrights Fish & Chips

Ware, Herts

Mr Anthony Sykes

Sykes Fish & Chips

Pendlebury, Manchester

Mr Eric Snaith

Eric’s Fish & Chips

Thornham, Norfolk

Miss Janis Smith

Seastore Leisure T/A The Lighthouse

Abbots Langley, Herts

Mr Gurdev Singh Padam

Hayes, Middlesex

Mr Ryan Mills

Walnut Tree Fish & Chips

Milton Keynes, Bucks

Mrs Paramjit Kaur Kalirai

Southampton, Hampshire

Mr Raj Kooner

Werrington’s Fish & Chips

Kettering, Northants

Netherhall Fish Bar

London

Mr Mohendra Solanki

Mr Marc Thiart

Hangana Seafood (PTY) Ltd

Walvis Bay, Namibia

Ms Judith Howells

Mr Miguel Mendez

Will’s Fish & Grill

Rochester, Kent

Mr Anish Khinda

Mr Liam Hennessey

Beachcomber Fish & Chip Shop

Gairlock, Ross-Shire

Mr Marcus Kay

Kay’s Fish & Chips

Rossendale, Lancashire

Mrs Lydia Marshall

Chips and Things

Doncaster, S Yorkshire

Mr Martin Hearth

Nemo’s

Llangollen, Clwyd

Mr Mark Hendren

The Fryery

Carlisle, Cumbria

Mr Philip Hulse

Leicester, Leicestershire Mablethorpe, Lincolnshire

Shortstown Food Bar

Bedford, Bedfordshire

Mr Mark Adam

Nippy Chippy

Stonehouse, Gloucestershire

Mr Callum Grey

Grey’s Fish & Chips

Norwich, Norfolk

Mrs Tracy Menzies

Eskview Fry

Musselburgh, E Lothian

Mr Barry Weir

2 Brothers Fish & Chips

Slough, Berks

Mr Oner Tim Taskin

Skinner’s Fish & Chips

Clacton on Sea, Essex

New and returning NFFF Quality Award holders - February 2020 to March 2020 Returning Members Contact

New Members Company

City/County

Contact

City/County

Company

Naz Islan

Caviar Plaice

Weymouth, Dorset

Rkki Piri

Sea Salt & Sole

Dyce, Aberdeen

Anthony Akathiotis

Merchants of Bewdley

Bewdley, Worcester

Neil Bains

My Plaice Fish & Chips

Great Yarmouth, Norfolk

Contact: Tel: Mob: Web:

Dave Penson 01472 602 012 07740 061 526 www.ductcleaners.co.uk

DUCTING / RANGE / CANOPY CLEANING EXPERTS

Now available to Buy online

Keep Environment Services are specialist in range and ducting cleaning and have been serving the fish and chips sector for many years.

42cm round papers

41 x 61 cm oblong papers

61 x 81 cm Kiremko liners

Henny Penny bags

All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/ fat Filter machines including Kuroma Pressure Fryers. Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder.

We provide full documentation, certificates and evidence packs. We work 24/7 with our main support areas been Yorkshire, Lincolnshire, Midlands and Lancashire.

Servicing and repairs are undergone by highly qualiﬁed and reputable professional engineers.

Fish Friers Review

THE NFFF ULTIMATE RECIPE COLLECTION

Chef: Dom Ord Shop: Colmans Seafood Temple, South Shields

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.

MARYLAND CRAB CAKES As served in... Colmans

Ingredients 1 lb. jumbo lump crabmeat or brown crab meat 1 large egg 1/4 cup mayonnaise 1-1/2 tsp. Dijon mustard 1-1/2 tsp. Old Bay seasoning 2 tsp. fresh lemon juice 1/2 tsp. Worcestershire sauce

Zest of half lemon

Directions

1-1/4 cups fresh breadcrumbs

Drain the crabmeat, if necessary, and pick through it for shell. Put the crab in a mixing bowl and set aside.

1 Tbs. chopped fresh ﬂat-leaf parsley 1 Tbs. olive oil 1-1/2 Tbs. sea salt Few twists of black pepper Lemon wedges for serving

In a bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice and zest, olive oil, parsley, Worcestershire sauce, 1/2 tsp. salt and black pepper. Add the mixture over the crab and mix gently until well combined. Gently break up the lumps with your ﬁngers but do not overmix. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours. Shape the crab mixture into 60/70g portions (3 per portion) Once your crab cakes have been made, lightly coat with rice ﬂour, and batter. Be sure to drain off any excess batter to guarantee a nice light coating. Cook at 175 for 3/4 minutes or until golden brown.

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

Would your business survive a ﬁre?

Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped

Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.

Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking theTyco product.

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and afﬁliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications.To ﬁnd out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note thatTyco Fire Protection Products is part of JCI. AD-2017-6-A