BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 3 // MAY 2019
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CONTACT US
National Federation of Fish Friers Federation House, 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 230 7044 E-mail: mail@federationoffishfriers.co.uk Web: www.nfff.co.uk
FISH FRIERS REVIEW Issue 4 Booking Deadline - 17th May 2019 Copy Deadline - 24th May 2019 Publication Date - 21st June 2019
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PRESIDENT’S NOTES Having attended the first three exhibitions of the year I have to say it has been great to see so many owners coming to the NFFF stand to say hello. The NFFF has been undergoing a lot of changes over the last few years to ensure we are best placed to represent the fish and chip industry. The Board and I are all always keen to chat to friers about the industry and to listen to the issues you are all facing, and the more often we can all get together the better. We held the first Scottish Area Meeting for years in April, at Peterhead Fish Market. It was a pleasure to help NFFF Scottish Director Colin Cromar organise this meeting and thanks must go to trawlerman Jimmy Buchan for showing us around the market and arranging the meeting room. The meeting was also attended by representatives from Henry Colbeck, Kerry Foods and Middleton Foods and I think everyone who attended will say it was a great day. It’s a great informal way to learn more about fish and chips and we have a great laugh on the way. The next meeting is pencilled in for July and will take place at Henry Colbecks in Coatbridge. We are also arranging a meeting in Lincoln for the 17th of June which will incorporate an oil management workshop. These meetings are initially open to everybody so if you would like to come along to meet some of our team and other shops then please do. We will be announcing details soon so if you would like to attend please contact the office to register your interest. In addition, we already have plans for a meeting in the South West later in the year. On the 7th of June we will once again be celebrating National Fish and Chip Day. This really is a great event and something all shops should get behind... you don’t need to spend money, you don’t need to do a promotion… just mark the day in your shop and promote it to your customers, it is all about promoting brand fish and chips! The NFFF will be supporting NEODA in this great initiative and the more shops that get involved the greater the impact!
Andrew Crook NFFF President
Did you know?
You can join the the NFFF using our online application form at www.NFFF.co.uk
Use your smart-phone to scan the QR code and learn more about the NFFF
Fish Friers Review
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NFFF MEMBERSHIP PORTAL
Silverglide Ltd join as NFFF Associate Members The National Federation of Fish Friers Ltd (NFFF) is delighted to announce Silverglide Ltd as the latest organisation to become an NFFF associate member. Silverglide Ltd can offer NFFF members a full range of building, construction & shopfitting services. Established in 2008, Silverglide Ltd are master builders and have the ability to cater for your individual requirements. They are large enough to cope and yet small enough to care. Silverglide Ltd are located in Bolton, Greater Manchester but offer shop fitting and construction services on a national basis. Silverglide Ltd also holds Health and Safety and environmental responsibilities as core values of the company and is a key aspect of all the work Silverglide Ltd carry out. These are the principles of the company and ensure that best in class is always delivered to NFFF members Silverglide Ltd holds industry accreditations with Altius, Chas, Construction Line and FMB ensuring
professionalism and quality among building firms throughout the UK. As a NFFF member you will be able to receive an exclusive 5% discount on any shop fit across the UK. The National Federation of Fish Friers is looking forward to working with Silverglide Ltd into the foreseeable future for the benefit of our members.
Silverglide Ltd
Web: www.silverglide.co.uk
Contact: Michael Stanley
NFFF Member Offer: Initial 5% discount on any shop fit on a national basis
Tel: 07792 666239 Email: michael.stanley@ silverglide.co.uk
Membership
New and Returning Members 07/03/2019 - 17/04/2019 Returning Members
Direct Debit Renewed Members
72
39
New Members Contact
Company
City/County
Contact
Company
City/County
Mr Ozgur Navruz
Catch Fisheries
Lytham St Annes
Mr Michael Wood
Woodys
Barnstaple
Mr Chris Joyce
The Woodman Arms
Whickham, Newcastle
Mr Liam Reynolds
Shamrock Fish & Chips
Bideford
Iver, Bucks
Mr Demetrios Lawton
Ruddington Fish Bar
Nottingham
Kibworth, Leics
Mr Graham Sudding
The Form of Drifters
Buckie, Banffshire
Mr Veerinder Boparai Mr Nayan Dhutia Kibworth
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Kibworth Fish Bar
Mr Nimrat Singh Bahia
Luton, Beds
Mr Ken Wilkins
Trelander Fish & Chips
Truro
Mr Graeme Bradley
Plougras, France
Mr Craig Butcher
Two Gates Fisheries
Barnsley
Mr Matthew Ross
Leeds, West Yorkshire
Mr Sanjeev Panesar
Oasis Fish & Chips
Glasgow
Mr Brent McLoughlin
Redcar, North Yorkshire
Mr Richard Whittall
Tom, Dick & Harry’s
Mr Brian Skelton
Consett, County Durham
Mr Dave Wilson
Hereford Bedlington, Northumberland
Mrs Nicky Brice
Our Plaice
Timsbury, Bath
Mr Brian Jackson
Mr Murray
Baikies Restaurant & Take Away
Orkney
Mr Michael Daley
Lyons Lane Chippy
Chorley
Mr Alan Moores
Moores Fish & Chips
Milton Keynes
Mr Vasil Selimi
New Metro Chip Shop
Bolton
Lowton, Cheshire
Mrs Amelia Mavrommatis
Ferry Hill Fish & Chips
Irlam, Manchester
Mr Barry Howard
The Fish @ Goose Green
Wigan
Ms Erenie Mavrommatis
Ferry Hill Fish & Chi ps
Irlam, Manchester
Mr Simon Stuart
Mr Chips
Colne
Mr Michael Mavrommatis
Ferry Hill Fish & Chips
Irlam, Manchester
Mr Nijjar Updesh
Humber Road Chippy
Nottingham
Mr Michael Ranson
Hartleys Fish & Chips
Hartley Wintney, Hants
Mr Gary Costar
Stardust Fish Shop
Great Yarmouth
Mr Antonio Tomasso
Sea Queen Fisheries
Nottingham
Miss Victoria Howard
Hooked on the Heath
Knutsford
Mr Stelios Agiabiou
Sea Queen Fisheries
Nottingham
Mrs Kate Stone
Kates Plaice
Bideford
www.nfff.co.uk
WHY I SHOULD JOIN THE
NFFF.CO.UK
NFFF !
EXCLUSIVE MEMBERS BENEFITS! - 50% discount for the first three months. - £50 off new business premium. - £25 LoveToShop vouchers. - 7% reduction in rates for NFFF members. - £25 off NFFF membership with any purchase. - 10% discount on best avilable room rate. Carey Pensions UK - £50 discount on NFFF membership fee renewal
when you set up your workplace pension scheme.
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- 10% discount on all range services. Offer excludes KFE/Kiremko ranges. 20% discount for simple will and 10% discount on all - 2 other legal services th - Initial 5% discount on any shop fit on a national basis
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a year, excluding vat *Price for membership is subject to number of shops ISSUE 3 // MAY 2019
CALL TODAY!
044 0113 2tio3no0ff7 ishfriers.co.uk
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TRAINING PORTAL More to help your business Following the successful launch of the ‘Minimise waste - maximise profits!’ course earlier this year, the NFFF Training Academy is preparing to launch some additional new topics under the Better Business training programme.
How can NFFF training help you and your business? • Fish & chip shop management training. • Upskilling and business improvement courses. • Fish and chip business start-up. • Staff development - a promising apprentice, team leader or manager. • Product improvement and business expansion. Our nationwide team of trainers and fish and chip professionals can also provide practical skills, training and support to you and your team, either in-shop or in-school.
New courses coming soon:
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• First Aid in the Workplace • CFSP Certified Foodservice Professional • Food Safety Level 3 • Relief Frier
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• Setting up a restaurant • Marketing For more information, or to register your interest in any of the courses above, please contact us on 0113 230 7044. The NFFF Training Academy is supported by
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NFFF QUALITY AWARD PORTAL You can now enter the 2020 NFFF Quality Award ‘Champion’ Award! Why should people enter the NFFF Quality ‘Champion’ Award? It’s one of only 15 awards available to win at the National Fish and Chip Awards 2020. You can be the national champion in the NFFF Quality Award category. Wining this award will provide you national and regional coverage within the media. Only NFFF Quality Award holders are eligible to enter this award, so you have roughly a 1 in 200 chance on winning! The NFFF Quality Award ‘Champion’ Award judging doesn’t include mystery shop, we have already visited your shop and seen and tried the food and systems you have in place. We know you are already a quality operator. We want to see how you promote it!
Thinking of entering, what advice can the NFFF pass on? The deadline of this year’s award is the 30th September 2019, take your time when filling in your entry form. You still have plenty of time to collate evidence to s howcase how you promote the award.
Each question has a word limit, we can only judge you on the content, which is within the limit, if you go over it will not be judged. Try to be concise and get your points across. Showcase what you have done throughout the last year, but also remember you have the time up until the 30th September to build and grow your application form. Send as much supporting evidence as the rules allow be creative - it’s this that makes your entry stand out from the others.
How you can enter the NFFF Quality Award Champion Award! Simply visit www.fishandchipsawards.co.uk and click on the tab ‘Enter the awards’ from this point if you haven’t created an account, create a personal account which will allow you to log in and log out of the website when you wish. Once logged in simply press ‘Start Entry’ and begin your journey to becoming our Quality Award Champion. Within the application a tool is available for you to supply of a small selection of photographs and some supporting written documentation, we encourage to send as much as you feel necessary.
Our past 5 NFFF Quality Award Champion Award winners! 2019 – Blacks Finest Fish and Chips, Halton, Lancashire 2018 – Towngate Fisheries, Bradford, West Yorkshire 2017 – Fochabers Fish Bar, Fochabers, Morayshire 2016 – Burton Road Chippy, Lincoln, Lincolnshire 2015 – Kingfisher Fish and Chips, Plymouth, Devon
New and Returning NFFF Quality Award Holders March & April 2019 Returning Members Contact
Company
City/County
Contact
Company
City/County
Zach Ionnaou
Old Swinford Fish & Chips
Stourbridge, West Mids
Mark Corbally
Mister C’s
Selby, North Yorkshire
Delmon & Charles Fecci
D Fecci & Sons*
Tenby, Wales
Sarah Lock
Harbourside Fish & Chips*
Plymouth, Devon
Paul Appleby
South Gosforth Fisheries
Westmoor, Newcastle
Nick Lomvardos
Bishopston Fish Bar
Bristol, Somerset
Contact
Company
City/County
Contact
Company
City/County
Alex Papaioannou
The Bearded Sailor *
Pudsey ,West Yorkshire
Matthew Orange
The Codfather
Northwich, Cheshire
New Members
* MSC
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www.nfff.co.uk
CONTAINERS
Suppliers to the Fish Frier trade for 25 years!
For a full catalogue of products and details of your nearest stockist please contact us below: Tel: 01933 440 446 Email: sales@fletchereuropean.co.uk
ISSUE 3 // MAY 2019
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QUALITY AT THE FOREFRONT FOR HILLYCROFT FISHERIES Written by Raf Chandler, Hillycroft Fisheries
On the 20th March the Fish Friers Review was delighted to be welcomed to Hillycroft Fisheries to take part in their charity day which raised £1,000 for Wheatfields Hospice. Hillycroft Fisheries donated £2.00 from each portion of Fish & Chips sold on the day to Wheatfields and former England International rugby league player Jamie Peacock was on hand to help out during the day. After the event we sat down with owner Raf Chandler to discuss his journey in fish and chips together with the NFFF Quality Award. Tell us about your history in fish and chips? I started working in a busy Seafish Quality Award holding shop at the age of 15, serving in the restaurant, on the counter and also doing potato prep. I then moved on to work for someone who had multiple shops around West Yorkshire where I managed a couple of shops before purchasing the first shop as part of the family at the age of 21. At 23 I was a finalist in the Drywite YFFY on my first attempt at the competition. I bought Croft Street Fisheries in 2007 and ran it as my own shop. Outside of my own business I have worked as a trainer at the NFFF and have also been a Regional Director. I have also been a trainer for Florigo, training their customers on how to use their new ranges.
What fears did you have, if any about leaving an established, successful business which you had with Croft Street Fisheries to move and take over Hillycroft Fisheries? I didn’t really have many fears as it was already an established business with an already good reputation in
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the area. I suppose my main fear was how the changes I knew I needed to make in order to make the business my own would sit with staff and customers.
What advice would you pass on to someone thinking of expanding or moving shops? Be clear in your mind why you want to move and also what it is you want from your new business. This might be more money, a better work/life balance, a new challenge etc? Make a list of the things you want from your new business. Do not buy a business for the sake of it and make sure you stick to your list of what you are looking for in a business. I felt ready to move to a new business for over 3 years but waited until the right one came along for me that met most of my own requirements. Do not rush the decision.
What stood out for you in regards to Hillycroft Fisheries? Mainly it was its location and also that the business already benefited from a very healthy level of trade. I also felt it has good potential to increase trade over time.
www.nfff.co.uk
At Croft Street Fisheries and now at Hillycroft, you have always tried to become involved the local community, why do you feel this is a crucial area for your business to become involved with?
One of your first aims when taking over Hillycroft Fisheries was to achieve the NFFF Quality Award which the shop never held, why did you feel this was important for you, your shop and your staff?
I am a great believer that all businesses should support the local community which they serve in any way they can. This has always been important to me. I always aim to support any local events such as charity raffles or school tombola’s etc. It’s a great way of making your customers aware that you appreciate their business, that you are mindful of what is going on in your community and it also helps to make people aware of your brand. It is still early days at Hillycroft and I am still making connections with local people, but my aim is to be as much a part of the local community as I was in Farsley and at Croft Street Fisheries. For more visit www.hillycroftfisheries.co.uk
I have always been a huge supporter of the QA (NFFF Quality Award), both now and in its previous form under Seafish. From the moment I bought my first shop I worked towards obtaining the QA and I knew that this was the first thing I wanted to achieve at Hillycroft. The QA helped me greatly in training my new team of staff in best practice because rather than just being told what to do and taking my word for it I used the QA guidelines to demonstrate. It helped the staff on getting on board with my ideas and gave them something to work towards. Once we had achieved it, it was also a great reward for them for their hard work. It has certainly helped to change their mindset into us being a ‘Quality’ shop rather than just another Fish & Chip shop. It was important for the shop because I wanted a way in reaching out to the community to promote the business as a quality establishment and raise awareness of our brand. I can’t see a single negative to working towards, and obtaining, the QA and I would urge all Fish & Chip shop owners to consider it.
ISSUE 3 // MAY 2019
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NATIONAL FISH & CHIP AWARDS WHY ENTER THE AWARDS? Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now entering their 32nd successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.
Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced.
BOOST TO BUSINESS The accolade of being shortlisted in the awards can have an enormous impact on business – previous Regional winners’ of the flagship Fish and Chip Shop of the Year Award category have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%! However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards. One of the main benefits of participation is the valuable performance feedback report that is supplied post-judging, providing often very valuable impartial insight to a shop’s operations – a process that if undertaken with a commercial mystery dining company could cost shop owners in the region of £100. Just one of the many benefits to be derived from being a part of the annual National Fish & Chip Awards.
TRAVEL AND LEARN In a number of award categories, shortlisted businesses also have the opportunity to join various all-expense-paid industry study trip visits, providing the opportunity to learn more about where our seafood comes from. Previous visits have included trips to destinations including Norway and north east Scotland.
NEW FOR 2019 Established in 1988, the awards, overseen by Seafish, continue to support the wider fish and chip industry by: • Rewarding individual excellence in a range of different award categories. • Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to. • Entering the awards can also add excitement in motivating staff to be the best.
In addition to a simplified and streamlined online entry process, the 2020 awards program welcomes a new award category – the Seasonal UK Seafood Award. Sponsored by the Scottish Seafood Association www. scottishseafoodassociation.com and the Scottish White Fish Producers Association https://swfpa.com, this award category will recognise and reward fish and chip businesses for their knowledge, use and promotion of the abundance of fresh seasonal fish and shellfish species from UK coastal waters. It will take into account judging criteria including sustainability, responsible sourcing, traceability and best practice with regards to the sourcing and use of seasonal UK fish and shellfish.
• Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country. Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous positive impact on business. Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.
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www.nfff.co.uk
Sunday 29th September 2019 at Crowne Plaza - Stephenson Quarter Newcastle upon Tyne
Tickets
Available for £75 per person or £700 for a table of 10
Accommodation
Sunday 29th September £75.00 per room double or sole occupancy Book early to avoid disappointment Tel: 0191 5623333 Room upgrades available, prices include breakfast All guests will have access to the leisure facilities. (Spa treatments not included)
Book your ticket today!
Tel: 0113 230 7044 email: mail@federationoffishfriers.co.uk www.nfffball.com
Our ISSUE 3 event // MAY 2019 is supported by
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NATIONAL FISH AND CHIP AWARDS AWARD CATEGORIES & CLOSING DATES FOR ENTRIES The National Fish & Chip Awards encompass a variety of different award categories:
• Fish and Chip Shop of the Year Award 30 June 2019
Open to all independent fish and chip businesses with a takeaway facility.
• Fish and Chip Restaurant of the Year Award 31 July 2019
Open to all independent fish and chip restaurants.
• Best Mobile Fish and Chip Operator Award 31 July 2019
Open to operators of mobile fish and chip businesses.
• Best Multiple Fish and Chip Operator Award 30 June 2019
Open to fish and chip operators with three or more outlets including franchises.
• Best Newcomer Award 31 July 2019
Open to owners of fish and chip shop/restaurant businesses that are new to the industry and who have been in control of their respective business since no earlier than 1 May 2018.
• Staff Training and Development Award 31 August 2019 Open to all fish and chip businesses.
• Best Foodservice Operator Award 30th September 2019
Open to all foodservice operators that serve fish and chips but where fish and chips is not their core offering – such as pubs, cafes, department stores, hotels, travel and leisure outlets.
• From Field to Frier Award 30th September 2019
Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices regarding potatoes and chips.
• Drywite Young Fish Frier of the Year Award 30 June 2019
Open to all applicants who are aged 25 years or younger as of 31 December 2019.
• Marketing Innovation Award 31 August 2019
Open to all fish and chip businesses.
• Good Catch – The Sustainability Award 31 July 2019
Open to all fish and chip businesses and rewarding knowledge and promotion of responsible seafood sourcing and sustainability practices.
• Menu Development and Innovation Award 31 August 2019
Rewarding businesses that are excelling in educating and informing customers on dietary and healthy eating choices and also the nutritional values of fish and chips.
• NFFF Quality Award ‘Champion Award’ 30th September 2019
Open to all current National Federation of Fish Friers Quality Award holders.
• Best Seafood Week Campaign Award 31st October 2019
Open to entry from all fish and chip businesses who participate in Seafood Week 2019 (4-11 October).
• Seasonal UK Seafood Award 31 July 2019
Recognising and rewarding fish and chip businesses for their knowledge, use and promotion of the abundance of fresh seasonal fish and shellfish species from UK coastal waters.
HOW TO ENTER The awards are free to enter. To find out more and to enter visit www.seafish.org/article/about-the-awards or for further information e-mail awardsenquiry@ seafish.co.uk You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards. The 2020 awards open for entry on 1 May 2019 – and entries can be submitted at https://fishandchips. awardsplatform.com
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www.nfff.co.uk
Launching 1st May 2019, categories for entry include: To find out more, vist: www.seafish.org/fish-chip-awards For further information email: awardsenquiry@seafish.co.uk
Enter the 2020 National Fish & Chip Awards and celebrate excellence in our industry! • Fish & Chip Shop of the Year
• Best Foodservice Operator
• Best Multiple Operator
• Best Newcomer
• Fish & Chip Restaurant of the Year
• Best Seafood Week Campaign
• NFFF Fish & Chip Quality Award Champion
• From Field to Frier
• Best Mobile Fish & Chip Operator • Marketing Innovation • Good Catch - The Sustainability Award
• Drywite Young Fish Frier • Seasonal UK Seafood Award • Staff Training & Development
• Menu Development & Innovation Pictured, Tim and Kelly Barnes of Krispies Fish & Chips, Exmouth, Devon - Winners of the 2019 Fish and Chip Shop of the Year Award
ISSUE 3 // MAY 2019
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ALWAYS SOMETHING NEW TO LEARN Written by Keely Richardson, Finding Nemo
I attended the first ‘How to minimise waste and maximise profits’ training course with David Miller back in March. I freely admit, I’d had enough, things were getting on top of me, prices were rising every which way I turned and there seemed, at times little point in opening the door! I’m no newcomer to the industry, I took the shop over from my Dad 7 years ago after working alongside him for over 8 years, it’s very easy to just carry on doing what you have always done in the way you have always done it which is fine if nothing changes and you are happy with your profit margin, but when things do change it can be hard to know where to start to change, as you all know it’s already a full week in this industry! It would be fair to say my portions are generous, I knew this is something that needed addressing and this couldn’t be changed overnight - my biggest fear was losing custom. However, I do feel our customer’s mind set is altering, they are more conscious of the amount they eat, their calorie intake and with rising prices people don’t like to waste food.
The first thing I did after the course was to introduce lite bites on my menu. Not knowing how many I would sell I had to think of a way of minimising waste, I decided to order extra jumbo haddock and cut them back into a 4oz portion as and when required, giving me two bites at the cherry as it were. I posted the new lite bite option on my Facebook page, but I didn’t really advertise it beyond that. It grew steadily week on week and in total in the first four weeks I sold over 500 lite bites; and this number is still growing! Has it detracted from my normal fish & chips sales? No, not at all. I did have customers who were buying fish and chips to share but they are now buying two lite bite meals, and having never before offered a children’s portion of fish and chips, this is the new kid’s meal option. Double whammy! Thinking back to when I left the NFFF building after the one day course, there was a lot to reflect on. Portion control and how to alter it slowly, possibly though packaging? Waste management and not necessarily through throwing stock away. More simple little things like how long you leave potatoes in your rumbler, losing profits down the drain. Introducing something new and different and trying to do that without creating more work, as we work long enough days as it is. Some things will work for one shop and not for another, but the chance to throw ideas at other great people within the industry had a very positive effect on me. However the biggest thing for me at the time was just how much great advice and support there is available through the NFFF, if you’re willing to allow yourself to ask for it.
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www.nfff.co.uk
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ISSUE 3 // MAY 2019
15
PETERHEAD FISH MARKET, AN NFFF SCOTTISH AREA MEETING AND A WHOLE LOT MORE! Written by NFFF President Andrew Crook Firstly, I would like to thank everyone who attended our first NFFF Scottish Area Meeting which took place on Monday (1st April 2019). The meeting was an opportunity for likeminded fish friers to come together and discuss the matters that are affecting us as fish and chip shop owners, and the industry as a whole.
Once I arrived in Peterhead on Sunday, I ‘checked in’ on Facebook and was instantly messaged by Peter Bruce to see if myself and Colin were available to come visit his trawler the Budding Rose, we were treated to a guided tour of his vessel.
It was also an opportunity for myself and Colin Cromar NFFF Regional Director for Scotland to meet with members face to face. We will be hosting more events up and down the country so if we are in a region near you, please make sure you come along! The day wasn’t just about our area meeting, we also offered members an opportunity to tour the famous Peterhead Fish Market. The idea of holding the meeting together with the tour was recommended by NFFF member, Murray Watson from Stonehaven. I’ve personally been wanting to visit Peterhead since 2009, when I completed a charity walk across the Great Wall of China with some of the Peterhead fishermen who had also starred in the Trawlermen television programme on the BBC. As President of the NFFF, I have always felt regional meetings are important to our trade as it allows us to come together and share knowledge and ideas and this has made a huge difference to my own business as I have attended the Northwest Area Meeting for years. As the tour of Peterhead was starting at 7am on Monday morning, I travelled to Scotland on the Sunday which allowed me to visit NFFF member Calum Richardson at The Bay Fish & Chips in Stonehaven. The Bay is a former winner of the Independent Fish and Chip Shop of the Year Award. His shop continues to fly flag for our industry and is extremely busy due to serving some amazing food together with a view across the North Sea… there is no mystery as to why the Bay does so well.
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Continued on page 18
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ISSUE 3 // MAY 2019
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PETERHEAD FISH MARKET CONTINUED Peter is one of the great ambassadors of the Scottish fishing fleet, he has taken numerous camera crews out to sea to show them the work that goes into bringing fish to your local fish and chip shop. The tour was a great experience and I would encourage anyone if they get the opportunity to get on board a trawler, do so. On the Monday morning we met with Jimmy Buchan, Jimmy was featured on the BBC TV Show Trawlermen and is a guy great who provides our industry with some of the finest langoustine our country offers. Jimmy offered his time to show our members around the market and to showcase the produce on offer within the market. We were also shown around the new training facilities at the market which offers people a chance to learn more about fish filleting. These new courses are designed to give trainees a head start when going into a career in catering or processing.
Before I was due to travel back, myself and Colin headed to the Ashvale, which is operated by John Low and Stuart Devine MBE. Again, what another great shop and operation they are, the quality of the product is fantastic. Thank you to everyone who attended the first NFFF Scottish Area Meeting, from our NFFF members to our Associate Members Henry Colbeck Ltd, Kerry Foodservice and Middleton Food Products. It was great to meet and talk with you. The fishing and fish and chip sector in Scotland are still among the best.
After the meeting myself and Colin headed to Fraserburgh to visit the fish processors, Prime Seafood. Prime Seafood supply quality seafood directly to the customer. They have an extensive experience in the fish industry which means they are able to carefully select the finest fish, caught both locally and sourced from around the globe.
Your upcoming NFFF Meetings Monday 17th June 2019 – NFFF English Meeting Oil Management Perfect Portion Taking place Burton Road Chippy, Lincoln Monday 1st July 2019 – NFFF Scottish Area Meeting For more on each meeting please visit the NFFF Members Area on NFFF.co.uk
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LLOYDS – THE STORY, SO FAR... Written by Stuart Lloyd of Lloyds of Lampeter Lloyds was purchased by my father Herbert Alun Lloyd in 1949 from Italian Mr Conti who was moving to bigger premises. My father, having recently married, was determined not to have a staffing problem so produced seven children to help out in the shop, which in due course we all did. My two elder sisters and I were all born in the flat above the shop! We had no hot water in the flat and my mother washed us children in the shop kitchen - they were difficult but happy times. Potatoes were delivered by tractor and trailer, and dumped by the back door for us to shovel into the potato shed. The fish that was sold was fresh hake which was fished in the Irish sea by boats that were moored in Milford Haven. On landing, the hake was placed into wooden crates with block ice and loaded onto the train that would arrive in Lampeter at 7pm on Thursday evening. The “lucky” person who was entrusted to fetch the fish would collect and push it back to the shop on a trolley and gifted a bottle of Vimto on completion, a job that I did myself many a time. Dad made his own faggots and rissoles, and prepared mushy peas in the traditional way – a process that we still keep to this day. The frying range was a 2-pan counter with heavy lids that did their best to assist the over worked extraction when a bucket of raw chips was put in to fry.
behind the range where my father was frying, and jumped clean through the large shop front window. The National Evening Post got wind of the story and printed it on the front page saying “Its not the bull in the china shop but in Lampeter we have the cow through the fish and chip shop!”
Lampeter was a thriving market town and people would come from far and wide to the weekly markets. The animals brought to market were driven on foot from the market place to the slaughter house which was on the opposite side of town. On one memorable occasion, a cow decided not to follow the rest of the herd but instead fancied some fish and chips and duly walked through the front door of Lloyds, past the customers, around
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www.nfff.co.uk
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In his younger days my father’s daily routine consisted of working out in the garden shed before starting work at 9am, having an hours lunch break (usually two pints of Guinness), closing up at around 10 o’clock and then helping Mum with the ironing of the numerous nappies that accumulated with a large family. In raising seven children and reaching 65 years of age, my father had done his bit and talked of putting the shop for sale. I had come back to live and work in the area after and decided that as no other sibling was interested in the shop, then I would take the plunge. The shop was run as it was for a couple of years and then in 1992 it was completely revamped. With a fresh face we decided to enter the national competitions for the ‘Best Fish and Chip Shop. We were fortunate to do well and also in the ensuing two years. It was an opportunity to promote the product that we, as a family, had been brought up with. Roll on the years, and we are still at the helm, and celebrating our 70th birthday. People say that life has changed dramatically in recent times but there were challenges in life then, as there are now and as there will be in the future, albeit of a different kind. Our industry is established and it is up to us to embrace these challenges. Throughout our journey we’ve always maintained that properly produced fish and chips have no equal. Our customers still want a healthy, nutritious meal. It is up to us to produce what the customer wants and promote it accordingly.
ISSUE 3 // MAY 2019
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INTRODUCING NFFF POINTS The NFFF have launched a new initiative for the fish and chip industry. NFFFPoints.com is a points-based reward system designed to provide a framework for both members and non-members to access digital downloads and discounts for them and their employees. Obviously, we would like to introduce non members to NFFF services so they can see why so many shops are joining. The system is very flexible, enabling users to be issued points for registering on the site, completing online surveys, recommending a friend who then joins the NFFF or by attending certain workshops and training… in fact we can build it into most initiatives. We have just added
one survey to launch the site which just gives us a little information about you and your business. These surveys will give the NFFF an insight into the state of the fish and chip industry and help us decide which areas we need to act upon to support fish and chips shops. Users can spend points they have collected on a number of items including discounts on NFFF Training and digital download posters. The more users we get the more rewards we should be able to add for you and your employees. We can also issue voucher codes to suppliers for them to support their customers if they want formal training.
NFFF President Andrew Crook says, “We hope this platform proves to be a useful addition to the industry as not only does it provide a framework to reward shops and distribute digital posters but it also helps us engage with the wider industry and to get information out on key issues that affect us all. This FREE to use website can really help to bridge the gap.”
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Visit nfffpoints.com If would like to discuss NFFFPoints further please contact the NFFF Head Office or simply contact NFFF President Andrew Crook on andrew@skippersfishbar.com
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If you register an account with NFFFPoints before 31st May 2019 you will be entered into a free prize draw to be in with a chance to win a free 1 day NFFF In Shop Training Course.
www.nfff.co.uk
KIRKELLA IS LAUNCHED
Tuesday 23rd April will live long into the history of UK fisheries as the new Kirkella fishing vessel underwent its official naming ceremony by Her Royal Highness, Princess Anne on the river Thames as she named Britain’s newest distant waters fishing vessel. The striking new vessel is named after the East Yorkshire village of Kirk Ella, and her home port is in the nearby city of Kingston upon Hull, which has a centuriesold tradition as an important base for the British fishing industry. It is the largest white fish fishing vessel in the UK and supplies more cod and haddock to fish and chip shops than any other UK-owned trawler. According to UK Fisheries, the super trawler can catch up to 2.3m fish per trip, some of which will be sold to fish and chip shops up and down the country.
has now firmly reversed the decline. The images of the Kirkella sailing through Tower Bridge were certainly iconic and made a huge statement about how well the industry has recovered.” FASFA Executive Director said: “The Kirkella is the latest addition to the UK’s distant waters fleet. I believe that the significant investment in the vessel is testament to the confidence that UK Fisheries has in the enduring popularity of frozen at sea cod in the UK’s fish and chip shops. The Kirkella boasts state of the art technologies that ensure that the catch is from sustainable stocks and caught in an environmentally responsible way. While living and working at sea is a dangerous and arduous profession, the crew of the Kirkella benefit from first class living and working conditions.”
As well as being able to catch vast amounts of fish during its month-and-a-half long trips, the vessel is effectively a floating seafood processing plant, with a state-of-theart and heavily automated factory under deck which is able to skin, fillet and debone the white fish. There is even a fishmeal element to the plant, meaning nothing is wasted, with fish heads and other inedible parts being treated and then sold off to Pelagia in Grimsby, a company specialising in fishmeal fertiliser. NFFF President Andrew Crook said “It is great to see so much investment being made into the British fleet, it’s testament to the hard work the catching sector has put in over the years to make sure fishing is sustainable, not just meaning fish stocks are preserved but the fishing
ISSUE 3 // MAY 2019
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FISH FRYING & FAST FOOD ONLINE SHOW 2019 XXXXX
WHAT THE FISH FRYING & FAST FOOD ONLINE SHOW WILL OFFER • Access to exhibitors at the click of a button • Online chat via message, video or audio to exhibitors in real time • Watch video content and demonstrations on all the latest new products • Downloadable product brochures, free samples and show discounts directly into a virtual event bag • Network in real time online with other friers in the hall at the same time • An educational zone giving advice and tips on key areas
exhibition ready Sign up now for free to attend the UK’s first online exhibition for the fish and chip and fast food sector, taking place this June At Fry Magazine, we’re always looking for ways to make it easier for you to access all your favourite suppliers and brands as well as search out new ones, which is why this year we’re taking the Fish Frying & Fast Food Show online and creating the industry’s first ever virtual 3D event. How will it work? The Fish Frying & Fast Food Online Show will open from Monday 10th June to Wednesday 12th June and will host an
extensive range of fully interactive 3D exhibition stands. Accessible to shops across the UK, owners, managers, friers, counter assistants, in fact, the whole team can visit anytime simply by logging on from a laptop, tablet or mobile phone. Via a user-friendly interface, you can chat with exhibitors via live message or video, ask questions, watch video content, request a callback, download brochures and literature to a virtual event bag and even have samples and freebies delivered directly to your shop. You can even see who else is visiting at the same time and stop for a catch up. It couldn’t be easier, so register now and start to build up your profi le profile so you’re ready when the doors open!
REGISTER NOW AND BE READY FOR THE FISH FRYING & FAST FOOD ONLINE SHOW To get involved and to use the new online show to your advantage simply build your profile online. Here are some tips to get started: • Go to www.frymagazine.com/ onlineshow and register. • Build a profile including your name, your shop name, telephone number and e-mail so you are easy to contact by suppliers and fellow fish friers. • In your profile tell others who you are i.e. chef, owner or manager and include the areas of interest to you so you can be contacted by the right companies i.e. frying ranges, shop refit, ideas to improve your business or advice on opening a new shop.
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EXHIBITORS TO DATE: JJ’s Foodservice, KFE, Friars Pride, Martyn Edwards Frank Ford, Middleton Food Products, Fryersmate, James T Blakeman, Frymax, NEODA, Florigo, Allied Drink Systems, Gardiff, BD Signs & Digital, NFFF, Everett Masson & Furby, King Frost, ProFry Mobile Catering Manufacturers, Sam’s Natural Kitchen, Wrapped Insurance and Ansul Fire Supression Systems.
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VITO UK LIMITED – OIL FILTRATION SPECIALIST The Vito Oil Filtration system offers a unique answer to quality Oil Management. It is extremely effective in any fish & chip business as the main filter system or as an addition to built-in range filtration at busy times. One of the many advantages of using Vito is you don’t have to wait for the oil to cool down so this in itself saves you time and avoids customers having to wait longer. Simply filter one pan at a time so you do not loose the use of a pan at busy service periods and it only takes 5 minutes per pan! This results in getting the best life from your oil and gives the consistency of frying each day in fresh, clean oil and of course make substantial oil savings French’s of Wells, an extremely busy seaside takeaway/ sit down shop, tell their story of how they incorporate Vito into their oil management practice during peak times, despite having a built in range filtration system.
Vito... A Year On A year after purchasing our Vito filtering system, we still use almost daily, however it really comes into its own when we are busy. We have for years, on busy days struggled to get the pans cleaned during the afternoon period when we are supposedly quieter. This doesn’t seem to hold true in the last few years though, so we have struggled on trying to drop the temperature of the pans enough to filter. But this meant that the queue was forever building as it took away a pan from us for at least a half an hour each. This was really unacceptable as the customers were waiting too long and rightly so becoming disgruntled at this fact.
Since having the Vito the fact that we can filter the oil at frying temperature means that the customers hardly notice that we are filtering the oil. The only difference being that the consistent quality is maintained due to frying in clean oil. So to summarise the Vito has stopped us from making customers wait during the filtering of pans, as we don’t have to wait for oil to cool down, filtering is done hot and this has kept us with constantly clean oil and in general improved the quality of food. Not to mention the fact that we are taking more revenue during the afternoon periods because we are not slowing up. So we highly recommend the Vito system even with built in filtration systems as the two can work together very effectively, giving us perfect results every day.
FRENCH’S - A BRIEF HISTORY French’s was started in 1921 by William Thomas French. After visiting Wells in 1914 and meeting his future Wife Blanche, he vowed that if he survived the Great War, he would return to Wells and set up a business. This he tried to do unsuccessfully and returned home to Tamworth in Staffordshire, only to return when his Father in-law, Mr Hawes, found him a business opposite the bank in 1921.In 1925 he was offered the business of Mr Green on the Quay which he bought and is still the chip shop today. He ran both businesses for a while with him being on the quayside and Blanche running the business by the bank. After returning from National Service the couple’s two sons Reginald(RAF) and Maurice(Army) gradually took over the business until Reginald(Reggie) died in 1984 and due to Maurice’s ill health he was unable to carry on, handed the business over to Marcus (Maurice’s son) The business itself started in the front of the building with a coal fired range and also selling fresh fish.
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This carried on with the shop slowly taking over what was originally, 3 separate cottages, with the fresh fish at the front and the chip shop at the rear with the seating area evolving as it went. The current shop has a modern gas range at the rear and the newly refurbished seating area at the front.
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THE FISH BAR ON CORONATION STREET Everybody loves fish and chips and the cast of Coronation Street are no different! NFFF Regional Director Craig Buckley was recently approached by ITV to film a British activity holiday scene with the Platt family. No British holiday is complete without a portion of fish and chips in the sun and The Fish Bar Crewe was on hand to help assist. Craig Buckley said; “It was nice to be approached to get involved in the show. We were asked to meet at a secret location in north Cheshire. The filming involved around 10 prominent cast members including some from the Platt family. Our mobile van was part of the set and we also produce fish and chips that are in various shots in a picnic scene which will hopefully appear on the show. We also cooked for all the cast, crew and extras during the lunch break.”
BANDS COME ‘CALLING’ AT SHAP CHIPPY On Friday 15th March, Shap Chippy decided to serve up something a little different to the norm on fish Friday. The Chippy teamed up with Kendal Calling, a large wellknown music festival which takes place about 5 miles away from their shop in Cumbria, bringing over 150,000 people to see headlining acts such as Tom Jones and Manic Street Preachers to name but a few. As well as local Cumbrian artists who play on the ‘Yam Riot’ stage.
locals and some not so locals in to listen to the bands perform live in an intimate and rather unusual gig complimented by their award-winning fish and chips. ‘We love doing things that are outside the box and having 2 local bands playing their music live while our customers enjoy our fish and chips couldn’t be more out the box! We got some great press coverage including a live appearance on ITV News!’ Said Ashley. As part of the nights festivities there was a competition to win 2 Golden Tickets to the 4 day event in July which one customer was lucky enough to take away.
Matt and Ashley, owners of Shap Chippy, opened their busy Friday night to 2 headlining bands; mylittlebrother and Hardwicke Circus to celebrate the announcement of the Yam Riot line up announcement. The event brought
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‘Having just won ‘The Best Fish and Chip Shop in Cumbria’ thanks to Englands Business Awards, and to be listed in ‘The Top 50 Fish and Chip Shops’ thanks to Fry-It Magazine we are over the moon, and holding an event like this is the kind of PR we love to do for our village and for the industry’
www.nfff.co.uk
ISSUE 3 // MAY 2019
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BUSINESS RATES - RETAIL DISCOUNT Could you qualify for up to a third off your rates bill in 2019-20 and 2020-21? If your business property is in England, has a rateable value of less that £51,000, and is wholly or mainly used as a takeaway or restaurant then you may qualify for this Retail Discount.
Examples: 1
Background In order to help the high street evolve, the Government announced in the October 2018 Budget that it will provide a business rates Retail Discount scheme. This discount will apply to occupied retail properties in England, with a rateable value of less than £51,000 and will be applied in each of the years 2019-20 and 2020-21. The value of the discount should be one third of the bill (applied after other mandatory and discretionary reliefs have been applied).
2
3
Properties that will benefit from relief: Occupied hereditaments in England with a rateable value of less than £51,000, that are wholly or mainly being used as shops, restaurants, cafes and drinking establishments. This definition is clarified to include hereditaments that are being used for the sale of food and / or drink to visiting members of the public eg restaurants and takeaways. This is a test on use rather than occupation, so if the property is occupied but not wholly or mainly used for the qualifying purpose then the relief will not be applied.
How will the relief be provided? As the discount is only applicable over two years, the Government is not changing the legislation around reliefs payable to properties. It will be up to individual billing authorities to adopt a local scheme, to determine each case and to grant relief using their discretionary relief powers (granted under section 47 of the Local Government Finance Act 1988). The Government will then reimburse local authorities.
When will relief be available? The Government expects local authorities to apply the grant relief to qualifying rate payers from the start of the 2019-20 billing cycle.
How is this relief calculated? The eligibility for the relief and the relief itself will be assessed and calculated on a daily basis, as 1/3 of the daily charge after the application of any other mandatory or discretionary reliefs (ignoring any prior year adjustments which fall liable on the day). Any periods that the property is unoccupied will not qualify for the retail discount relief.
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Occupied shop with rateable value of £13,500 eligible for Small Business Rate Relief (SBRR) Gross rates (before any reliefs) = £13,500 x 0.491
= £6,629
Net rates after SBRR (50%)
= £3,314
Retail discount (1/3)
=-£1,105
Rates due (after SBRR and retail discount)
= £2,210
Occupied shop with a rateable value of £40,000 Gross rates (before any reliefs) = £40,000 x 0.491
= £19,640
Retail discount (1/3)
= -£6,547
Rates due (after retail discount)
= £13,093
Occupied shop with a rateable value of £10,000 eligible for Small Business Rate Relief (SBRR) Gross rates (before any reliefs) = £10,000 x 0.491
= £4,910
Net rates after SBRR (100%)
= £nil
Rates bill is nil, so no retail discount applies.
4
A shop with a rateable value of £30,000, but only occupied to 30 September 2019 Gross rates (before any reliefs) = £30,000 x 0.491 Retail discount (1/3) Rates due (after retail discount
= £14,730 = -£4,910 = £9,820
Daily charge = £9,820 ÷ 366 (leap year) Occupied charge 1/4/19 to 30/9/19 (183 days) Unoccupied property relief (1/10/19 to 1/1/20)
= £26.83 = £4,910 = £nil
Unoccupied property rates (1/1/20 to 31/3/20) = £30,000 x 0.504 x 91/366 Rates due for the year (after retail relief)
= £3,759 = £8,669
How do I claim this relief? If you think that you qualify for this rate relief, but it has not been deducted from your rates bill for 2019-20, then you need to contact your local billing authority to check their rates calculations.
For more information: For NFFF members this article along with the full guidance document is available in the members area of the NFFF website at https://www.nfff.co.uk/members/ auth/login More guidance is available on business rate calculations at: https://www.gov.uk/apply-for-business-rate-relief/ retail-discount
www.nfff.co.uk
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IN AT THE DEEP END, HOW A CHANGE OF CAREER IN YOUR 50’S CAN DO WONDERS. Fish and Chips @ Weston Grove is owned by Josette Foster, a former senior leader at a large FE college in the North West for over 25 years.
Josette’s childhood memories are of her time visiting her Gran’s cottage in North Yorkshire and the excitement of going to get traditional Fish and chips, cooked in dripping and wrapped in Newspaper. “It was so exciting to watch the frier in white wellies carrying buckets of batter through from the back. The smell as I walked to the chippy and the smoke coming out of the chimney were truly unforgettable. I always felt strange asking for what my mum had told me, two ones of each! This sounds corny but it’s true, it became my childhood dream to one day have my own chippy.” Josette who had always worked like a self employed person, being fully committed and working long hours was offered redundancy from her job in education. She then pestered her husband Richard to let her have a fish and chip shop. What could be easier, she said? In October 2016, Josette then naively bought Fish and Chips @ Weston Grove in Chester thinking it was a successful business with some potential. In fact, the business had been run down and had a very poor reputation with a very low hygiene rating. Tracey Poskitt had told her that if you put the passion into the business, success will follow. There was never a truer word spoken! Josette overcame many hurdles along the way and gained firstly the respect of the existing staff who ceased to say “We do it like this”. Josette remembers, “Although an experienced manager of hundreds of staff I found it a real challenge at first as
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it’s different when it is your own business”. Her husband Richard received intensive cancer treatment a month after she took over the shop but it was the shop that gave him determination to get back to full health as soon as possible so he could help her. “When something like that happens to you, you have to dig deep and use all your resources and positivity to get through it. There were some very low points and I wanted to give up the shop to care for Richard, but I knew I had to create a new future.” Josette’s vision was to provide the best quality food using sustainably sourced produce. From the start she displayed the trawler that caught their fish and the variety and location of the potatoes used. There was such interest from the customers that she then applied for and was awarded MSC certification and was the first in Chester to receive it. Josette who started out as a hospitality lecturer teaching students all aspects of the industry is passionate about meeting individual dietary requirements so she was keen to introduce Gluten Free, vegetarian and then vegan food for her customers. The shop has now evolved into something much more special than a fish and chip shop. They are now Sustainable Palm Oil Champions for Chester Zoo, the first Fish and Chip Shop to do this in UK. Josette changed the packaging to be more environmentally friendly which had such a positive response that they are now virtually plastic free.
www.nfff.co.uk
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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
FISH AND CHIPS @ WESTON GROVE • The people in the industry are so generous in sharing their expertise and the National Federation of Fish Friers, Seafish and MSC are so helpful in supporting you to become even better. • Look after your team, they will be the ones who consistently perform to a high standard. • Listen to your customers, what do they want? • Join the NFFF, the benefits to you both yourself personally and professionally is invaluable. • Sign up for NFFF training • Enter National Awards, there is nothing to lose, you learn so much and your business receives so much publicity. • Attend trade shows and open days • Don’t underestimate your transferable skills from previous jobs and life experiences. • A good sense of humour just adds to the fun. • Be prepared to put the hours in - when you first start muscles will hurt that you never thought you had.
As the shop got much busier Josette had to focus on ensuring that she had consistency of their product by bringing in standards and increased staff training. Again, something that she was able to adapt from her experience from dealing with Ofsted and driving up standards in education. Experts in the Fish and Chip industry gave her great advice on how to achieve this and she was then awarded the NFFF Quality award.
• Family will join you on your journey, you get to know your own children’s strengths in the workplace, you’ll be amazed. They will be proud of you taking on a new venture which brings you most pleasure.
In becoming busier you then need more staff, Josette was able to bring her pedigree of investing in young people to improve their employability skills within the industry, offering them full training in a vibrant environment. Her daughter Joelle works in the shop on a weekend and she has been so impressed with her professionalism and high standards in customer service. Josette entered the National Fish and Chip Awards and was very pleasantly surprised by the results, boosting her confidence to improve even further. Fish and Chips at Weston Grove was awarded Best Newcomer in the 2019 National Fish and Chip Awards. Through this the shop has gone from strength to strength and now extremely busy, nothing like the original shop she took on. What advice would she give to anyone thinking of entering the Fish and Chip industry. • Firstly follow your dreams, your passion will shine through
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www.nfff.co.uk
3FREE
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CARD TERMINAL RENTAL
Exclusive NFFF Member Discounts £50 Cashback for New Customers Low Transaction Rates 24/7 Technical Support
Quote NFFF & Call FREE
0800 881 8104 valitor.com ISSUE 3 // MAY 2019
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FLEXIBLE TRAINING THAT SUITS YOU AND YOUR BUSINESS
Do you want to motivate your workforce, improve the experience of your customers and ensure your business reputation is first class? Successful food businesses are often the ones that invest in developing their people with regular learning and training. Seafish, the public body supporting the £10bn UK seafood industry, offer a variety of flexible food safety and health & safety training programmes to suit the needs of people working in a busy fish frying business. Our Elementary level programmes can be studied using our open learning self-study workbook. The food hygiene pack is available in Lithuanian, Polish and Portuguese as well as English. Once a candidate has completed their study programme they can take the short invigilated exam that leads to a nationally recognised and regulated qualification. The exam is a 30 question multiple choice test and our UK wide community of invigilators can usually organise an exam onsite at your business at a convenient time.
All candidates get access to a free online version of our open learning modules and an online testing portal to help them get ready for their exam, or to generate a company training record. Candidates can also study our Introductory level food hygiene in the seafood industry programme, a short three to four hour taught course, delivered at a venue that is suitable to your business. This is ideal for a group of up to 15 trainees and can be taught in eight languages including English, Welsh and Polish. Trainees complete a 20 question multiple choice exam at the end of the course to achieve a nationally recognised and regulated qualification. If you are the owner, manager or supervisor, you may wish to consider our Intermediate food safety qualification. This online eLearning programme allows the student to study at work or at home which means you can learn at a time, place and pace that suits you. A tutor is also allocated to provide telephone support. No travelling to college is involved and when you are ready, we’ll organise the exam at a place and time that is appropriate to you. Learners who pass any of the exams for the programmes outlined above receive a nationally recognised and regulated qualification from Seafish and the Royal Environmental Health Institute for Scotland. More information on all of these courses is available on the Seafish website at https://www.seafish.org/ training-onshore To book a course, email onshore@seafish.co.uk or telephone 01472 252300. Our approved exam invigilators for the open learning and online programmes include the National Federation of Fish Friers and the KFE School of Frying Excellence.
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www.nfff.co.uk
NFFF.CO.UK Xxxxxxxxx Xxxxxxx
ISSUE 3 // MAY 2019
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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 Opportunity to work exclusively with our NFFF members newsletter
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: John Rutherford Email: jarutherford@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
The Sustainable Restaurant Association Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
ENERGY/CARD PAYMENTS
Valitor
Contact: Ryan Hadley / Jack Allwright Tel: 01279 712600 “Quote NFFF” Email: jacka@valitor.com Web: www.valitor.com
Utility Bidder
Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk Contact: Tom Or James Collier Tel: 01642 888814 / 01642 888816 Fax: 01642 782258 Email: bills@energy4.co.uk Web: www.Energy4.co.uk
Active Payments
Contact: Trevor Sewell Tel: 0333 2400 822 Email: nfff@activepayments.co.uk Web: www.activepayments.co.uk
DUCT CLEANING/RANGE SERVICING
Discount Range Services Ltd
Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk
Contact: Dave Penson Tel: 01472 602012
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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
4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.
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
Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
KLS
Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk
Range Response
Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
Frytech Ltd
Energy4
Duct Cleaning Service Ltd
4 Opportunities to work on packages and campaigns exclusively for the NFFF members
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
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
Ceres | Pure Food Innovation
Tel: 0845 3711 522 Email: hello@worldofceres.com Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Kerry Foodservice
Thornhill Insurance
Middleton Food Products
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
Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk
Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com
S&B Herba Foods Ltd
Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 Email: peter.walker@sbhf.com
www.nfff.co.uk
NFFF ASSOCIATE MEMBERS GENERAL TRADE
Steve Hill Services
Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
B Smith Packaging (Worcester) Ltd
Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
Contact: Marie Quinton Tel: 01452 521081 Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk
BD Signs
Vito UK
Tel: - 01452 521081 or Mobile: 07860 232741
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk
E.B. Gas Services
Duncrue Food Processors Ltd
OILS AND FATS
Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk
Hilton Smythe
Flavoil
Tel: 0845 519 8809 Email: enquiries@ hiltonsmythe.com Website: www.hiltons mythe.com
Peel Tech
Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk
ADM Trading (UK) Limited
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Sign Focus
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
Celsius Systems UK Ltd
Contact: Malcolm Potter Tel: 01708 938 570 Email: malcolm@celsius-systems.co.uk Web: www.celsius-systems.co.uk Web: www.endocubeuk.com
RotaCloud
Nortech Foods Ltd
Vandemoortele/ P100
Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com
PIES, SAUSAGES AND MEATS
James T Blakeman Co Ltd
Contact: Martin Fitzgerald Tel: 01904 890406 ext 50 Email: martin@rotacloud.com Web: www.rotacloud.com
Contact: Cherry Ward Tel: 01782 569610 Email: admin@ blakemans.co.uk Web: www.blakemans.co.uk
Silverglide Ltd
Pukka
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
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
ISSUE 3 // MAY 2019
Contact: Lee Birmingham, Head of Foodservice Tel: 0116 264 4004 Email: info@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies
Karro Food Group
Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk
Meadow Vale Foods
Contact: Shaun Weatherby Tel: 01978 666116
Holland’s Pies
Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.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
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
Henry Nuttall Ltd
Martyn Edwards/ Frank Ford
Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com
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 Suppression Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
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
Mallinson’s of Oldham Ltd
Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
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Charity in England & Wales No 232822 and Scotland No SC039088
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www.nfff.co.uk
Coverage throughout North & South England Members of the Institution of Commercial Business Agents, National Association of Estate Agents and Federation of Small Businesses.
EMAIL: Info@e-rosens.co.uk.
WWW.Rosens.co.uk
So you’re thinking of selling your Fish & Chip Shop ? OVER 15,000 FISH & CHIP SHOPS SOLD BY ROSEN’S SINCE 1959, SO WHY NOT LET ROSEN’S SELL YOUR BUSINESS
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A small selection of Fish & Chip Shops recently SOLD by Rosen’s.
If you could be interested in Selling your Fried Fish Business, then please contact Rosen’s for your …
FREE TELEPHONE BUSINESS VALUATION South England: 020 8539 6426
( Strictly Private & Confidential Dealings at all times )
North England: 0113 234 2234
Celebrating 60 Years from 1959 to 2019 Cheap Agents are not good . . Good Agents are not Cheap
TRADERS BOARD
DUCT CLEANING SERVICE LTD For all your ducting needs. Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small.
Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580 799763 or Darren on 07974 676224. E-mail: info@ductcleaningserviceltd.co.uk Web: www.ductcleaningserviceltd.co.uk
Now available to Buy online
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 Servicing and repairs are undergone by highly qualified and reputable professional engineers
Retirement Sale Tarnbrook Chippy, Heysham Exciting opportunity to acquire this awardwinning fish and chip takeaway in the costal town of Heysham near Morecombe. Secure corner lock-up in a large residential area. Approx. takings £3,000-£4,000 per week. Currently open 30 hours a week, scope available to increase hours. Premises comprise shop, prep room, office/storeroom and separate WC.
Price 185,000 plus SAV. Leasehold may be considered at right terms.
PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country. The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.
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Contact: John Wild // 07792 216454
The publication of an advertisement is not a recommendation or an endorsement of particular goods or services by either the Fish Friers Review Ltd. or the National Federation of Fish Friers Ltd., either explicitly or implicitly. Readers of the Review, before entering into any engagements or contracts as a result of an advertisement, are advised to consult their solicitors, accountants, bank managers or other professional advisers where necessary. No offer of employment either on a salaried or fee basis should be made to any advertiser without first asking for and taking up references.
www.nfff.co.uk
FEDERATION NOTICEBOARD NFFF Head Office Contact National Federation of Fish Friers
Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office Office Manager Denise Dodd - denise.dodd@federationoffishfriers.co.uk
PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk Finance Fiona McStay – f.mcstay@federationoffishfriers.co.uk Fish Friers Review Robert Norris – r.norris@federationoffishfriers.co.uk Membership Eileen Kane – e.kane@federationoffishfriers.co.uk Training & Quality Award Helen Brook – h.brook@federationoffishfriers.co.uk
Contact your local representative PRESIDENT Mr Andrew Crook
Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS
VICE PRESIDENT Mr Craig Maw
Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS
TREASURER Mr Alan Hanna
Miss Caroline Murphy
Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE
Mr David Miller
Tel: 07759 055587 E-mail: davidmillernfff@hotmail.com Millers Fish And Chips, 55 The Village, Haxby, York, North Yorkshire, YO32 2JE
Regional Director for Scotland Mr Colin Cromar
Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD
Tel: 07435 786490 Email: colin@thefishhoose.co.uk The Fish Hoose, 69 Main Street, Thornton, Fife, KY1 4AQ
Regional Directors for England
Regional Director for Wales
Mr Craig Buckley
Mr John Penaluna
Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL
Tel: 07903 864869 Email: lapcatering@tiscali.co.uk Penalunas Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW
Ms Lesley Graves
Tel: 07507 889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW
Mr Hugh Mantle
Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE
ISSUE 3 // MAY 2019
Regional Director for Northern Ireland Mr Alan Hanna
Tel: 07711 216416 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD
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10 QUESTIONS WITH… Lorraine Arnold from Paignton Pier Chippy 1.
What would you do with £500,000?
Spend it! to be honest, it would depend if I earned or won it.
2. What is your dream holiday destination in the UK, and also abroad? I love a city break in the UK, but I love to laze on the beach abroad.
6. Describe your perfect weekend. Well I would say BMAD festival, as last year it was our busiest day of the year and I cant wait to see what we do this year as we know a bit more about what to expect and also know a bit more of what we are doing!!! (I’ve also had an extra till put in to take more orders) but work aside, it would be a lovely hotel, nice meals, bit of pampering, bit of shopping, maybe a show… nice.
7.
In an ideal world it would be somewhere very hot but also with something to see/do! (To be honest, I’m just happy to get away anywhere)
3. What is your favourite sport, and which is your least favourite? I have to be in the mood to watch sport – I used to do a lot of sport when I was at school so I am quite competitive but watching is another thing altogether – I do enjoy watching skating and athletics... bowls - what’s that all about I mean really? Erm…point?
4. If you could be granted one superhero power, what would it be and why? I used to say invisibility to this one, but as I get older I’ve actually changed this one to ‘fit woman’ my super power would be to eat/drink what I wanted and not gain any weight whatsoever!!!
5. Which three people, dead or alive, would comprise your perfect dinner date? My mum (She died 25yrs ago) The Queen (But only if she was able to be honest) Dawn French (Obviously you need Dawn for the jokes)
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What is your favourite drink?
Vodka & a bottle of diet coke, tall glass, lots of ice and a slice of lime, not lemon. Lime please. Sorry, could I get s bit more ice in that please. Thanks. Sorry, I did ask for lime not lemon. Thanks.
8.
Do you prefer cod or haddock?
Cod. No haddock. No cod. Definitely cod. Although...
9. What is your first memory of fish and chips? Going on a Saturday afternoon to a local chippy in Swadlincote, in the high street with my grandma, mum, auntie, cousins. It was called Lush’s – you went up a little alley way and it was always packed. The drinks were in a tin cup like they you used to have at school. It was a proper Saturday afternoon tradition whilst shopping. Back then the high streets were all hustle & bustle... Lush’s was sold to Andy’s... Then years later moved to Gresley and became Andy’s fish bar – still run by the same family!
10. What is your prediction for the fish and potato industry? I haven’t been in the industry long enough to be qualified to make any predictions, however I do think that lots of chippy’s are upping their game and striving to improve practices and quality. It feels that way anyway? But maybe it’s because I am more involved in the industry. I do believe fish & chips are here to stay and I hope lots of little girls & boys are one day talking about my chippy as their first taste of fish & chips – imagine that- helping to make memories, what a business to be involved with!!!!!
David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time. To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax. He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate. Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.
RSPO-2-0677-16-100-00
The Fryers’ Favourite For Over 60 Years.
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