BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 7 // OCTOBER 2019
ISSUE 7 // OCTOBER 2019
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PRESIDENT’S NOTES
WELCOME TO THE
FRIERS
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REVIEW
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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@nfff.co.uk Web: www.nfff.co.uk
FISH FRIERS REVIEW Issue 8 Booking Deadline - 1st November 2019 Copy Deadline - 8th November 2019 Publication Date - 6th December 2019 Designed & Produced by Resource, Leeds. Tel: 0113 200 5000. www.weareresource.co.uk If you do not wish to receive the Fish Friers Review, please contact: NFFF Head Office on 0113 230 7044 and we will remove you from our mailing list.
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Fish Friers Review
The end of September was an extremely busy period for me as I was lucky enough to be invited to Norway with the UK’s Top 10 fish and chip shops. This is truly a trip of a lifetime and to be able to cruise the Fjords in a working trawler is such an amazing experience, you can read about the trip in this issue. I must thank Hans and Celestine of Seafood From Norway for arranging such an educational trip. On the 29th September we held the NFFF Annual General Meeting and Fish and Chip Ball in Newcastle. This was the best attended weekend we have had in years with over 280 people attending the Ball to celebrate all that is good about fish and chips. It really is this type of event that will make the difference to the industry by creating the network to take fish and chips forward. If you have not been to one before then I urge you to get involved with the industry events. I was also proud to present my friend Richard Ord with a Meritorious Certificate for services to fish and chips. Richard has been such an influence in the fish and chip industry pioneering MSC and sustainable sourcing, letting the Young Fish Friers visit Colman’s and giving them a guided tour of what is a such an iconic restaurant. The Ord’s are so happy to show people around their places and they have helped to create the culture we have in the industry today. The 4th October 2019 was my 20th work anniversary. I can still remember my first day in our shop, in Bamber Bridge near Preston. I was trained by my Dad, and subsequently picked up his bad habits… to be honest I wish I had known about how much support there was out there. My parents were not allowed to join the NFFF Preston Branch years before this so they had never really engaged with the organisation. I can’t remember how Dad got back involved but my first bit of formal training was the Frying Skills home study book, which the NFFF and Seafish have just relaunched. By learning the basics of best practice you always have that to go back to. Over the years I have tried to continually develop my skills and refine what I do… and it all comes down to training. I think consumers are less forgiving now, they have high expectations, and I have to say that the product I serve now is a far cry from what we used to serve… but there is always something that can be improved and the day I stop learning is the day I sell up! There have been so many changes in my 20 year career but the change in attitude towards each other has to be the greatest improvement. We are much more open with our fellow friers and share tips and tricks. The rate of change is likely to continually increase, so more than ever we need to pull together to help keep fish and chips relevant with tomorrows customers. As an organisation the NFFF will be there to give you the advice and contacts you need to protect and make changes to your business. Andrew Crook NFFF President
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NFFF MEMBERSHIP PORTAL NFFF Annual General Meeting
•
January saw the Seafish Industry Awards taking place in London, congratulations went to NFFF members, Tim and Kelly Barnes of Krispies as they took the title of Fish and Chip Shop of the Year.
The Northumberland suite, Crowne Plaza – Stephenson Quarter, Newcastle Upon Tyne played host to the NFFF’s 83rd Annual General Meeting on 29th September 2019.
•
The NFFF Fish & Chip Strategy Group was created which sees a new discussion group built to discuss and plan on anything linked to the industry. This first initial meeting was held at the NFFF Head Office in Leeds.
•
April saw the re-introduction of area meetings with the first taking place in Scotland with Andrew Crook and Regional Director for Scotland Colin Cromar in attendance hosting a visit to Peterhead Fish Market together with a meeting.
The AGM commenced at 2.30pm with members travelling from all corners of the UK, from Dungannon in County Tyrone, Northern Ireland to Forfar in Angus, Scotland, which was an indication of the meetings prominence.
•
National Fish & Chip Day on 7th June saw Craig Maw and his partner Nikki serving fish and chips outside Trinity House in London, assisted by Andrew Crook who also appeared on The Zoe Ball Breakfast Show on BBC Radio 2.
NFFF President, Andrew Crook, declared the meeting open and started proceedings by thanking everyone for attending. Andrew then announced the obituaries, with the passing of Mary Dickson, former Secretary and Treasurer of the Welsh Area and Lillian Dyer, Welsh Area member. A minute’s silence was observed as a mark of respect.
•
2019 has seen the NFFF unveil its new website www.nfff.co.uk which includes a members’ section specifically for NFFF members and provides a help zone, events diary, directors contact details, associate member details and any discounts they offer plus a media section offering templates for press release and downloadable images.
Apologies of absence were detailed, followed by the appointment of tellers. Andrew then addressed the room covering important items from the Federation’s Annual Report, highlighting the following points:
•
Andrew has built a number of micro sites which include PerfectPortion.co.uk, ChipChamp.co.uk, NFFFSurvey.com, NFFFBall.com and NFFFPoints. com. In addition, a nutritional testing service has been built which offers 2 levels of testing and a number of shops have undertaken this.
Firstly, we would like to thank those who attended this year’s AGM, we hope to see you next year.
President’s Speech
•
Andrew stated that once again this has been a very positive year for the NFFF. Relationships with industry partners remain strong and we are continually making new contacts. Board members have been busy attending various meetings and handling the many media enquiries which have been received.
• Negotiations commenced with Just Eat and a proposal has now been agreed, further news about this will be released in due course.
Elections The NFFF Board is as follows: • Andrew Crook - National President • Craig Maw - National Vice-President • Alan Hanna - National Treasurer The Regional Directors are: • Alan Hanna - Regional Director for Northern Ireland • John Penaluna - Regional Director for Wales • Craig Buckley - Regional Director for England
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Finances The NFFF’s financial report was presented by NFFF Treasurer, Alan Hanna. A copy of these are available upon request at NFFF head office.
• Lesley Graves - Regional Director for England • Caroline Murphy - Regional Director for England • David Miller - Regional Director for England Colin Cromar decided to stand down as Regional Director for Scotland. Following no nomination forms being received, no delegate was elected as Regional Director for Scotland, the NFFF Board have since co-opted Mr Stuart Atkinson – North Street Chip Shop into this position. Following the AGM Hugh Mantle was also co-opted back onto the NFFF Board.
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ISSUE 7 // OCTOBER 2019
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NFFF MEMBERSHIP PORTAL Stuart Atkinson re-joins the NFFF Board The National Federation of Fish Friers (NFFF) are delighted to announce that Stuart Atkinson of North Street Chip Shop has been co-opted to the Board as a Regional Director for Scotland at the recent NFFF AGM at the Crowne Plaza – Stephenson Quarter, Newcastle. Stuart took over his first shop 35 years ago and now operates three sites across County Angus; North Street Chip Shop, Round ‘O’ Chip Shop and the The Cairnie Chip Shop. Stuart has been a member of the NFFF Board previously. Joining as Regional Director of Scotland in 2012 and later becoming Vice President and Treasurer before stepping down in 2017. Stuart is passionate about developing the industry to ensure that fish and chips can continue to be a proudly British staple enjoyed by future generations. Stuart is also extremely focused on bringing on the next generation of fish friers into the industry and on to the NFFF. Andrew Crook, National President of the National Federation of Fish Friers, said: “We are delighted to welcome Stuart back onto the Board. Stuart was an invaluable member of the board previously and I’m sure he will be once again by bringing a great deal of experience and expertise, which will stand the organisation in good stead as we continue to promote the important role the NFFF plays in the Industry. “The rest of the Board and I look forward to working with Stuart to ensure the highest possible standards are maintained at fish and chip shops across the UK and abroad.”
Richard Ord awarded Certification of Meritorious Service At the NFFF Ball former NFFF Regional Director for England and owner of Colmans of South Shields Richard Ord was awarded a Certification of Meritorious Service. Certification of Meritorious Service dates back to the early days of the NFFF and honours NFFF members who have made a lasting contribution to the fish frying industry over the years of which the NFFF feels Richard was deserving off.
NFFF President Andrew Crook said “Richard has been an inspiration to many in the fish and chip industry, including myself. His willingness to open the doors to his business to share what they do with the rest of the industry has changed fish and chips for the better and led to a much more supportive network. Colman’s were pioneers of demonstrating the source sustainable seafood and were the first to get MSC Certification. It was an honour to be able to award him with this small gesture of appreciation from the NFFF for the support he has given to all.”
Membership New and returning members 23/08/2019 - 03/10/2019 Returning Members
Direct Debit Renewed Members
101
33
New Members Company
City/County
Contact
Company
Mr Bhasker Dhawan
A1 Goldenfry
Darlington
Mr John Ioannau
Belmont Bay Fish Bar
Harrow
Mr Noel Brown
Quayside Restaurant & Fish Bar
Gourdon, Aberdeenshire
Mr Tom Eveling
Siaway Fish & Chips
Isle of Skye
Mr Tony Smith
Carlisle
Cumbria
Mr Chris Socratous
The Fish Inn
Atherstone, Warws
Mr Brinder Sidhu
Crown Way Fish Bar
Leamington Spa
Mr George Michaelas
Grange Moor Fisheries
Mr Simon Dodson
Mermaid Fish & Chips
Barnsley
Ms Allison Wells
Wellies Fish & Chips
Grantham
Mr Allan Adey
The Larachmhor
Mr Yimlin Law
Eastwood Town Fish Bar
Contact
4
City/County
Wakefield Stockport, Cheshire
Mr B K Patel Mr Luigi Angiolillo
Mancini’s Street Food
Wishaw Lanarks
Pittenweem, Fife
Mrs Dominique Mulholland
Benny T’s
Falkirk Stirlingshire
Eastwood, Nottingham
Mr Mark Mulholland
Benny T’s
Falkirk Stirlingshire
www.nfff.co.uk
CAMBRIAN TRAINING Apprenticeships designed to upskill Welsh fish and shellfish businesses. Businesses across Wales that process and sell fish and shellfish, including processing plants, fishmongers, supermarket fish counters and fish and chip shops, are being encouraged to engage with apprenticeships to upskill their workforce. Fish and Shellfish Apprenticeships, delivered for the Welsh Government by award-winning pan-Wales learning provider Cambrian Training, are designed to help employers create a skilled, motivated and responsive workforce to grow their business. Apprenticeships are recognised qualifications delivered with hands-on training in the workplace to improve productivity, staff morale and retention. They are available to new and existing employees of all ages and give them the opportunity to learn in a more flexible way. One of the big advantages is that apprentices earn while they learn, allowing them to gain recognised qualifications, skills, knowledge and experience and have excellent progression opportunities. Cambrian Training works with businesses of all sizes across Wales to deliver Foundation Apprenticeships (Level 2) and Apprenticeships (Level 3) in Fish and Shellfish Industry Skills. Chris Jones, Head of Food Drink Business Unit at Cambrian Training said:
ISSUE 7 // OCTOBER 2019
“These accredited qualifications are ideal for upskilling both the existing workforce and new recruits and benefit businesses by improving productivity and giving employees a better understanding of their roles within the industry. Cambrian Training is keen to see more fish and shellfish businesses across Wales benefit from these qualifications.� The Foundation Apprenticeship is designed primarily for learners who wish to develop intermediate skills and knowledge, including staff serving and preparing fish and chips. The qualification also covers a wide range of other roles in the fish and shellfish industry in Wales. The Level 3 Apprenticeship is designed for learners who wish to develop advanced skills and knowledge, covering control, monitoring and management of processing operations as well as distribution, service and retail operations. This apprenticeship is ideal for supervisors and managers in fish frying businesses. The Apprenticeship Programme in Wales is funded by the Welsh Government with support from the European Social Fund. Anybody interested in getting involved with the apprenticeship programme, whether as an employer or an apprentice can contact Cambrian Training on 01938 555893, email info@cambriantraining.com or visit our website www.cambriantraining.com
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TRAINING PORTAL Updated Fish Frying Skills Qualifications are now available! The NFFF are now able to offer the newly updated Fish Frying Skills qualification. The qualification includes a workbook to study.
for marking and we would then give the results to the candidate along with a certificate assuming that they achieve a pass result.
Once the candidate has completed the workbook study, they have the option of undertaking a practical and written assessment. The assessment would need to be completed within 6 months of the workbook being purchased.
The cost of the qualification, per person, is as follows:
When the candidate is ready to complete the assessment we would require full payment of the fee prior to the date being booked.
Assessment rate for NFFF member is £140.00 plus VAT (£168.00 including VAT)
Once payment has been made we would issue a VAT invoice and also arrange for an assessor to visit the shop and carry out both a practical and written assessment on the candidate who has registered for the Fish Frying Skills qualification. (please note that the qualifications are not transferable). Once the assessments have been completed the assessor will then send the written assessment paper to the NFFF
NFFF Member rate for the workbook is £30.00 plus VAT (£36.00 including VAT)
Non NFFF Member rate for the workbook is £40.00 plus VAT (£48.00 including VAT) Assessment rate for Non NFFF member is £165.00 plus VAT (£198.00 including VAT) To book your Fish Frying Skills Qualification contact the NFFF Head Office on 0113 230 7044 or email training@nfff.co.uk
THE THE THE FULLRANGE RANGE FULL RANGE OF EXPERTISE EXPERTISE EXPERTISE OF OVER 35 YEARS OF EXPERIENCE AS FISH AND CHIP OVER AS FISH FISHAND ANDCHIP CHIP OVER35 35YEARS YEARS OF OF EXPERIENCE AS FRYING ENGINEERS SPECIALISING IN HOPKINS, FRANK FRYING IN HOPKINS, HOPKINS,FRANK FRANK FRYINGENGINEERS ENGINEERS SPECIALISING IN FORD, MARTYN EDWARDS, HADDOCKAND ANDHENRY HENRY FORD, HADDOCK FORD,MARTYN MARTYN EDWARDS, EDWARDS, HADDOCK AND HENRY NUTTALL FRYING RANGE REPAIRS, SERVICES AND NUTTALL FRYING RANGE REPAIRS, SERVICES AND NUTTALL FRYING REPAIRS, SERVICES AND INSTALLATION INSTALLATION ANNUAL ANNUALRANGE RANGESERVICING SERVICING ANNUAL RANGE SERVICING INSURANCECERTIFICATES CERTIFICATES INSURANCE INSURANCE CERTIFICATES REPAIRSAND ANDMODIFICATIONS MODIFICATIONS REPAIRS REPAIRS AND MODIFICATIONS NEW PANS FITTED NEW NEWPANS PANS FITTED FITTED RANGEINSTALLATIONS INSTALLATIONS AND AND RANGE INSTALLATIONS RANGE AND DUCTINGREPLACEMENT REPLACEMENT DUCTING REPLACEMENT DUCTING GASINTERLOCK INTERLOCK SYSTEMS SYSTEMS GAS GAS INTERLOCK SYSTEMS
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www.nfff.co.uk
SOUTHERN REGIONAL COLLEGE Over the past five years Southern Regional College (SRC) has successfully delivered Level 2 and Level 3 Fish and Shellfish Apprenticeship programmes to staff working within various businesses located in Kilkeel, Co Down, Northern Ireland. Staff gain a recognised qualification along with City and Guilds Essential Skills Level 1 and/ or 2 qualifications in Communication and Application of Number as part of the Apprenticeship Framework.
can be up to two sessions per month.
Apprenticeships for fish friers will be bespoke to the employer and can be tailored to suit your needs with employers having the opportunity to pick from enhancement workshops relevant to their business. The workshops are designed to enhance skills and provide an outlook for employees of potential career pathways in their industry.
If you would like to find out more information on apprenticeship opportunities for your business, please email Sylvia Moorhead moorheads@src.ac.uk
Staff undertaking an apprenticeship as a new employee or an existing staff member will have the opportunity to attend all or select most suitable workshops as part of their apprenticeship. All enhancement workshops are offered to apprentices and there is no additional cost for apprentices attending workshops or for the employer, other than paying them for their training time. We plan to release the training dates for each of these workshops so employers and apprentices can plan in advance for those they would like to attend. SRC lecturers complete on the job vocational training for Level 2 programmes with minimal disruption to the operation of your business. They are experienced, flexible and they will work around the apprentices and employers as they understand that you’ll experience busy and quieter trading periods. As staff progress to Level 3 qualifications we package training which combines on the job and off the job activities. Vocational off the job learning focuses on class room based activities which
ISSUE 7 // OCTOBER 2019
The essential skills Framework requirement will be delivered in college. Alternatively SRC can deliver on site if the business has a training room and sufficient numbers. To make up the numbers for the group, a business can opt to have a cluster of businesses join them for this delivery of training.
SRC Apprenticeships
Catch of the Day Upskill existing staff through Apprenticeship Training in:
• Fish Fryers • Food Industry Skills • Team Leading Starting October 2019 and February 2020. For more information email: betterbusiness@src.ac.uk SRC now offering Level 2 / Level 3 Food & Drink Apprenticeships
0300 123 1223 | www.src.ac.uk
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NFFF QUALITY AWARD PORTAL Apply for the NFFF Quality Award online! It’s simple for you to become an NFFF Quality Award holding shop! Did you know you can apply for the award via NFFF.co.uk? The award is a great marketing opportunity and promoting your business through the display of an award such as this helps you to increase customer confidence, awareness and helps your business to stay one step ahead.
“Towngate Fisheries has held the Quality Award continuously for over 10 years and we consider it to be an essential tool to help us maintain our high standards and demonstrate to our customers we do so. It has always proved to be a useful marketing tool and a great motivator to all our team at Towngate Fisheries.” Mark Drummond, Towngate Fisheries, Idle.
Why apply the Quality Award? The Quality Award also acts as a great opportunity for your business to be independently audited by an experienced, industry approved assessor, helping you to pick up on areas where you can improve your business. • Show your customers you’re one of the best in the UK! • Get ahead of your competition • Fantastic marketing opportunity • Increase footfall
How do i get the Quality Award? To achieve the award all shops have to undergo a thorough inspection carried out by an independent assessor covering the following aspects:
NFFF Quality Award Food Hygiene Rating Updates
• Premises - layout, condition and cleanliness • Machinery, equipment and utensils condition and cleanliness • Working practices - intake, preparation, storage, product handling and temperature control • Hygiene standards - staff, premises and equipment • Management controls - health and safety, pest controls, temperature monitoring, cleaning schedules, staff training • Final product - level of customer service, quality and taste of finished cooked product
The NFFF have been asked by our Primary Authority partner to contact all our Quality Award holders and ask you to keep us updated at all times of your current Food Hygiene Rating/ Scores on the Doors. Please could you let me know by no later than Monday 7th October your current rating and also the date that this was awarded. If you could also keep me updated at all times with any changes that occur in relation to your Food Hygiene Rating/ Scores on the Doors throughout the time that you are a Quality Award holder as this is something again that our Primary Authority partner has requested as part of the assured advice protocol.
New and Returning Quality Award Members September and October 2019 Returning Members
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* MSC
Contact
Company
City/County
Jane White
Sole Plaice
Truro,Cornwall
Contact
Company
City/County
The Good Catch, Liverpool, L5
Liverpool,Merseyside
Colin Cromar
The Fish Hoose
Fife, Scotland
Peter Roberts
Kelly’s of Looe
Looe,Cornwall
Anne Wallace
Taylor’s
Stockport, Lancashire
Chris & Elena Constantinou
Andy’s Fish Bar
Swadlincote, Derbyshire
Alison Mattravers & Chris Pittaras Alison Mattravers & Chris Pittaras Alison Mattravers & Chris Pittaras Alison Mattravers & Chris Pittaras Alison Mattravers & Chris Pittaras
Kyriacos Karoulla
Brockley’s Rock
London
Kyriacos Karoulla
Miller’s Fish & Chips *
Haxby, York
Alison Mattravers & Chris Pittaras Alison Mattravers & Chris Pittaras
The Good Catch, Liverpool, L21
Liverpool,Merseyside
Katie Davison & Allan Davison
Bizzie Lizzies - Swadlincote
Skipton, North Yorkshire
The Good Catch, Liverpool, L37
Liverpool,Merseyside
Katie Davison & Allan Davison
Bizzie Lizzies- High Street
Skipton, North Yorkshire
The Good Catch, Liverpool, L1
Liverpool,Merseyside
The Good Catch, Manchester, M41
Manchester,Lancashire
The Good Catch, Liverpool, L23
Liverpool,Merseyside
The Good Catch, Cheshire, WA18
Altrincham,Cheshire
www.nfff.co.uk
ISSUE 7 // OCTOBER 2019
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NORDIC ADVENTURE Written by Andrew Crook, NFFF President I was lucky enough to be invited to attend the annual study trip to Norway organised by the Norwegian Seafood Council for the finalists of the National Fish and Chip Shop of the Year Independent Takeaway category. I was there in the capacity of my official role as President of the National Federation of Fish Friers along with the Publishing Editor of one of the other Magazines, someone from the Marine Stewardship Council, Seafish and a couple of wider catering magazines. This event is designed to show the level of investment, and the care and attention that goes into providing the fish and chip industry with sustainable cod and haddock. We set off from Heathrow on Sunday morning to fly to Oslo then on to Alesund, home for many of the vessels in the Norwegian fleet at this time of the year. I have got to know several of the owners and skippers of the trawlers so it promised to not only be educational but also a good opportunity to catch up with them. The night we arrived we were treated to a meal at Bro. The restaurant actually closes on Sundays out of season, but it opened up for our group and we were joined bymany of the team from the trawler Granit, the vessel we are visiting on this trip. We were also joined by Inge Halstensen, the owner of Granit and an absolute gentleman. The meal was one of the finest meals I have ever eaten, all using local seafood served as contemporary dishes.
shooting the nets, hauling, processing on the onboard factory and storing them in the freezer hold. Granit was launched in 2017 and represents a £40m plus investment. The Norwegian fleet is a very modern fleet and Granit is one of the biggest. The living quarters are very comfortable, in fact I have stayed in worse hotels! We were shown the crews cabins and served refreshments in the lounge. We then were taken down to watch the crew shoot the nets. This is done with military operation to ensure the safety of the crew (and the onlookers today). The net has a grid built in to ensure small fish can escape and there is also a large mesh size in the net to give further opportunities for escape, the Norwegians know that this is such a valuable resource for their country and they must make sure the fish stocks are preserved. We then were taken up to the bridge to see how the boat is steered and how they can navigate the rocky landscape. We then went back down to watch the nets being hauled back in. The Granit usually trawls in the Barent Sea not the Fjords so the demonstration was designed to just show the processes that would normally take place. We then split into groups, one group went down to the factory to watch the processing and the other went up to see how the catches are recorded and submitted to the government. All fishing is heavily controlled, and the fishery is MSC Certified so records need to be kept to give to the supply chain the information of its provenance.
Our hotel was on the waterfront, and that was for good reason. I woke around 6.30am to be greeted by the Granit silently docking outside the hotel… and I can tell you it is one huge vessel.
As we had the National Norwegian News Channel onboard I was asked to go in the first group to go down to the factory, alongside Hans Frode, the UK Director of the Norwegian Seafood Council. I had appeared on a Norwegian media website the day before as they contacted me about Brexit a few weeks before the trip so the TV News wanted a brief interview with me at some point in the day too.
We arranged to meet at 7.50 ready to take photos of the awards finalists and then board. The day would consist of a sail around the Fjords combining the magnificent scenery with a tour of the entire trawling process from
There is no space wasted in the processing factory, the system is automated but every fillet is
We all introduced ourselves, as did the Norwegians and we were given an overview on the following day’s events.
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www.nfff.co.uk
All trawls are logged with the GPS location of the start of the trawls and the same when it is hauled and the approximate weight of fish, which can be adjusted at the point of landing but must be within 10%. We were served lunch in a Fjord that you ran out of superlatives trying to describe. Its craggy high mountains stood over clear water that the echo sounder told me was 450m deep! Norway is an extremely beautiful place and with the weather we had it was just such an experience, even doing it on a luxury cruise would not compare to having this huge working trawler as our pleasure cruiser for the day!
inspected by hand and trimmed if needs be. The fish come in and have their heads and guts removed before being filleted and skinned. The fillets go through a weighing machine that sorts them into the desired weight ranges. These are then sent in batches to the packing area where they are placed in boxes ready for freezing. After an hour in the freezer they are sent to the hotel (where they are collected into batches of cases of the right size) and then sent to the palletizer. If they want to produce cod loin or back loin the fish can be sent to the VALKA hydro cutter before packing and freezing. The cutter uses extremely high pressure water to portion the fillets to a desired specification and can adjust using cameras to ensure it gets the best cut. The pressure of the water is that high it could almost cut steel. The fish oil is extracted and stored and any other by products are sent to the power factory to produce fish meal which is mostly used for animal feed, a lot of which is for Salmon farming. All of the fish is used to ensure the process is as efficient as possible. The palettes are then wrapped and sent down to the freezer hold for storage. As the trawler can be out fishing for 5 weeks or more it needs to be able to store hundreds of tonnes of fish, fish meal and oil.
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NORDIC ADVENTURE (CONTINUED) We arrived back in Alesund bang on time at 4pm to have a couple of hours to rest before going to the meal arranged that night for our party, other vessel owners and importers. I was asked to say a few words after the meal which I happily obliged and so did Jacob Brydon from Seafish but Inge from the Granit made a very poignant speech about the history of Norway and the UK working together.
We have a long heritage and you can tell Inge values the relationship with the UK very highly. We were treated to some fantastic food and great company at Polar Bjorn, or Polar Bear in English. The next day we met up with Granit once again, this time it was being unloaded at the Speere processing plant, which can hold up to 22,000 tonnes of fish in its stores. Most of the Granit fish is destined for the UK and Unique Seafood. This plant also produces dried salted cod for the Portuguese and Brazilian Markets. Whilst in dock it is an opportunity to get some essential repairs performed and restock before she sets sail again with a fresh crew of 34 people for another trip to the Barents Sea. This trip is an absolutely amazing experience and one I will remember for the rest of my life. We saw the passion and pride that goes into producing Norwegian Seafood and it matches what we try to put into what we produce in our own shops. Ask the finalists what entering the awards means to them and they will all tell you that you are mad not to!
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www.nfff.co.uk
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ISSUE 7 // OCTOBER 2019
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P&G PROFESSIONAL P&G Professional is on a mission to help Fish & Chip shops tackle grease
Fed up of trying to remove grease on everything from aprons to chip fryers? P&G Professional has announced its commitment to the industry through new partnerships with Krispies and the National Federation of Fish Friers.
standard. A large part of the judging process for the ‘Fish & Chip of the Year’ award is based on cleaning… but it also reassures customers when they can see that a food outlet looks clean and hygienic.”
P&G Professional, the away-from-home division of P&G, is delighted to announce its partnership with the National Federation of Fish Friers and reigning National Fish & Chip Award ‘Fish & Chip Shop of the Year’ champions, Kelly and Tim Barnes from Krispies in Exmouth. The collaboration marks P&G Professional’s dedication to the Fish & Chip industry, to make it easier for chip shops to maintain a spotless reputation.
P&G Professional has also collaborated with leading Fish & Chip body the National Federation of Fish Friers (NFFF). Through this partnership, P&G Professional will provide specially-selected products to tackle the tough chip-shop clean, to the NFFF training centres, so chip shop workers across the UK have access to the best products on the market, transforming what can be a tough task into a more manageable clean.
The partnerships contribute to P&G Professional’s goal to help food businesses capture the value of clean, and nothing puts this ambition to the test more than a fish and chip shop – as grease is one of the notoriously toughest cleaning challenges. From the kitchen to the dining area, P&G Professional products ensure hygiene levels are always kept to a high standard with its trusted products including Flash Disinfecting Degreaser and Fairy Manual Washing Up Liquid. Through education programs and collaborations with leading figures in the sector, Fish & Chip shops will start profiting from the business benefits of P&G Professional’s safe, simple and effective cleaning systems.
NFFF President Andrew Crook says, “For over 100 years we have been protecting and promoting the interests of the UK’s fish friers. Fish and chips is a dish Britons are so proud of, and we want to help Fish & Chip shops across the country uphold the pride given to the national dish by ensuring they’re served in spotless outlets. Through our training school and information shared in the Fish Friers Review, we look forward to providing useful advice and insightful tips to our members, with the support of P&G Professional.”
As part of the new partnership, P&G Professional and Tim & Kelly Barnes of Krispies will work to promote the importance of clean to improve Fish & Chip shop businesses. As trusted voices on this topic, Tim & Kelly will provide cleaning tips and guidelines using P&G Professional’s products through training booklets, video content and articles in industry publications. On the brand new partnership Tim & Kelly say, “An impeccable clean is so important to a Fish and Chip shop, so we’re delighted to be working with P&G Professional to spread the word about how to clean to the highest
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Greg Elmore from P&G Professional says, “Supporting the fish & chip industry through better innovation and a superior clean is at the heart of what we do at P&G Professional. Our partnership with the NFFF confirms our confidence in the results our range of cleaning products – as there’s no tougher cleaning challenge than grease in a chip shop!” Elmore continues, “From keeping the kitchens and customer areas sparkling clean to banishing tough stains on staff overalls, P&G Professional’s range of products will attend to all cleaning jobs that are required in the UK’s Fish & Chip shops.” To find out more about P&G Professional, visit pgpro.co.uk
www.nfff.co.uk
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P&G Professional solutions for 2019 kitchens and more ISSUE 7 // OCTOBER
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INCREASE YOUR VISIBILITY AND IMPROVE SALES WITH SOCIAL MEDIA
Do you find there’s never enough time to put together social posts? Have you run out of ideas, images or news to post about? Perhaps you’re wondering whether social media is really worth all the effort, when you’d rather be making sure your customers in store are happy with the food being served.
The Bay signed up to Eat Marketing’s ‘The Full Works’ social media package, and was provided with a tailored social media strategy and content plan. The detailed plan aligned The Bay’s brand values with relevant upcoming industry dates and events to create consistent, engaging social posts and branded Instagram Stories.
When done right, social media opens up huge opportunities for businesses. Regular posting online gives you direct access to communicate with your loyal customers even when they’re not in your shop and reach a big audience of potential new customers too.
Since being on The Full Works package, The Bay has seen a 340% increase in social engagement!
Building a presence online through engaging social media posts will not only get locals talking about your shop, but it will help improve your brand profile nationwide. Well experienced in the fish and chip industry, working with a vast array of industry clients, Eat Marketing can help to identify your business’ unique traits and will work alongside you to create a successful social content strategy. Having provided social support to award-winning clients such as The Bay Fish and Chips and Simpsons Fish and Chips, enlisting the help of Eat Marketing will mean your social channels are in good hands.
The Bay Fish and Chips Chef Director of The Bay Fish and Chips, Calum Richardson, wanted to ensure posts were regularly published on both his own personal social accounts and also on The Bay’s, freeing him up to focus more on business strategy.
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Calum believes this social partnership with Eat Marketing works well for his fish and chip shop, and has also had an influence on his brand as a whole: “By developing and modernising The Bay brand with regular social media posting and Instagram Stories, Eat Marketing have in fact provided support for all areas of The Bay,” Calum said. “Team Bay and Team Eat prove how teamwork works best.” With weekly posting and quarterly campaigns included in the package, Eat Marketing recently supported The Bay during Seafood Week to promote the variety of different fish tasters being offered every day at the shop. This involved daily posting for seven days, a multi-image carousel ad and Instagram Stories. This campaign not only helped to raise brand awareness but also directed traffic to both The Bay’s website and shop.
Simpsons Fish and Chips Also on The Full Works package is Simpsons Fish and Chips, based in Cheltenham. Eat Marketing worked with the team to define a retro yet modern tone of voice, create new bespoke illustrations and devise a 12 month social media content plan covering national and local events.
www.nfff.co.uk
Working alongside Simpsons and their PR team, Eat Marketing have provided social support with seasonal campaigns, recruitment drives and industry events. Publishing content weekly, keeps customers regularly engaged and on average, Simpsons’ posts reach up to 1,500 people. “The Eat Marketing team really understand the Simpsons’ brand and have been great at creating varied social posts that keep customers interested,” Bonny, Director at Simpsons said. “It definitely helps knowing that our social posts are taken care of on busy days, when the shop comes first.”
Tailored social media packages Eat Marketing’s three new social media packages have been developed specifically for the fish and chip shop industry. Each of the three packages have been carefully created to ensure there is an offer to suit everybody, whether you just want the tools to get started with social posting or need more of a content strategy. Bespoke packages are also available. The good news is that Eat Marketing are offering NFFF members an exclusive 10% discount on package prices. Eat’s ‘Prep’ package is perfect if you’re relatively new to social posting. The package includes branding the most
suitable social channels for your business and providing assets to assist you with posting in the future. The Eat team can also offer guidance and advice to help you achieve social success in the future. Building on what the Prep package offers, ‘In The Mix’ is Eat Marketing’s second social option. It includes a six month tailored social plan, weekly branded social posts and a monthly report on how your social channels are performing. If you’re really looking to boost your social presence and get your shop ahead of the competition, ‘The Full Works’ package offers it all. With a personalised 12 month content plan, quarterly social campaigns and regular posting three times a week, your social feeds will be full of engaging posts. This package also includes monthly reporting and half a day’s photoshoot to ensure you have the best shots of your food to post online. To find out more about Eat Marketing’s new social media packages and to claim your exclusive 10% discount as an NFFF member, visit: https://eat-marketing.co.uk/social-packages
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Trying to juggle social media? Bring in the experts to improve your profile and reach more customers.
Try one of our social media packages Visit: eat-marketing.co.uk/social-packages or talk to Maria on 0845 835 4661
ISSUE 7 // OCTOBER 2019
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CELEBRATING 30 YEARS WITH SHILLINGFORDS! Written by Kirsty and Alan Shillingford
The journey started in September 1989. Allan’s parents made the decision to move from Yorkshire to Neath to open up a fish and chip shop (recommend by Allan’s uncle who had a business in Neath). Allan being 21 at the time came with his parents and younger brother, leaving 5 other older siblings in Yorkshire. With no experience in the trade they had the keys one day and opened the next. Learning along the way and struggling from one day to the next! Allan took on other jobs (building bridges etc) in the local area to help fund the business. His younger brother went back to Yorkshire, leaving Allan and his mum and dad here to run the business. They did this together for around 10 years, then his parents retired and Allan solely took over (putting his own stamp on it) and pushing the business in a new, more modern direction, with a refit and new staff! Again learning along the way he made the shop a success. We married in 2006 and in 2007 the shop was finally bought out by a housing association who were building a housing development in the area. They gave us a brand new unit in the new development to design how we wished installing a top class P&T range and building the unit up into the shop that it is today. It was a breathe of fresh air for the area, something completely different. The best memories for Allan are watching all the younger generation that he knew grow up and now bring in their children. It’s a very small community and Shillingfords has
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definitely made its stamp after 30 years. Allan’s hard work should not go unnoticed and he works so hard. He should be very proud of all he’s achieved. A few years ago Allan took a step back in the running of the business and now does what he’s good at, getting stuck in with the day to day working in the shop and he leaves all the business side of the business to me. (Great!!!) We make a good team. Allan loved the experience of opening shop 2 and 3, still in the local area of Neath. Giving over 40 local people jobs. However, after the birth of our second set of twins it proved too much to manage and we leased out the other shops and took it back to where it all began... Shillingfords Number One. We were able to keep on most of the staff and they are still with us today. In the past 4 years we have invested in NFFF courses and the Quality Award. It was the Quality Award that pushed our business in a new direction back in 2016. Helping us reach that high benchmark that it sets. We now see our business in a new and improved, more professional way with thanks to the Quality Award assessment.
www.nfff.co.uk
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ISSUE 7 // OCTOBER 2019
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PARTY TYNE! Thank you to everyone who attended this year’s NFFF Ball. The dance floor was ready, the room was set and the doors were open for this year’s NFFF Ball! We were delighted to welcome over 280 guests to the Crowne Plaza – Stephenson Quarter in Newcastle Upon Tyne. The night was one to celebrate the industry with friends new and old.
KEVIN QUANTRUM
SUNDAY 29TH SEPTEMBER 2019
Magician Scientist Hybrid, Kevin brought his unique show to this years NFFF Ball. From making a beer bottle appear from nowhere to placing a ten pound note within a kiwi Kevin left the audience wanting more and wondering what would happen yet.
ENTERTAINMENT BY KEV IN QUANTUM & THE ULTIMATE BUBLE SHOW - MARK DANIELS
PROUDLY SPONSORED BY JAMES T BLA AKEMAN & CO LTD AND HENRY COLBECK LIM MITED
ULTIMATE BUBLE SHOW Mark Daniels came with the reputation of being the UK’s leading Michael Buble tribute artiste, and he did not disappoint. Mark’s charismatic nature and powerful vocals had the dance floor filled immediately and he reeled off hit after hit. On the evening, the NFFF raised £1,100 for the Fishermen’s Mission and we would like to thank everyone who supported the collection. After dinner we moved on the evening’s entertainment:
THANK YOU The NFFF would like to thank everyone who attended this years’ Ball, we understand for some the travel was long, but we believe the weekend made the trip worthwhile.
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The event couldn’t have taken place without the generous contributions of the sponsors and supporters: James T Blakeman, Henry Colbeck, Premier 1 Filtration, Drywite Limited, Kerry Foodservice, Sarsons UK, Smales, Pukka Pies, T Quality and BD Signs. We are already hard at work looking for a location for next year’s Ball and we look forward to welcoming you next year.
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ISSUE 7 // OCTOBER 2019
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A DAY AT THE FARM Isle of Ely, Field to Frier Open Day Over 100 fish and chip shop owners and representatives from all across the UK, including the National Federation of Fish Friers, descended on a little old farm on the outskirts of Ely. The Isle of Ely Produce held its annual ‘From Field to Frier’ open day on the 8th September 2019 hosted by John, Oliver and Claire Boutwood. The day is based around showing fish friers the work and effort which goes into producing the high quality potato crop that the fish and chip industry requires. Together with a trip to a working farm guests on the day were treated to speeches from award winning fish and chip shop owners and industry experts including, • Andrew Crook, NFFF President • Hannah Brand, Pukka Pies • Mark Drummond, Towngate Fisheries • Oliver Boutwood, Isle of Ely • Barry Dickman, BD Signs • Richard Wardell, Seafish
I would like to thank everyone at the Isle of Ely Produce for once again organizing a fantastic day, full of excellent industry speakers including the farmers that take time away from their business to help fish friers understand the processes each farmer will go through to try produce the perfect chip for our industry.” Oliver Boutwood, Isle of Ely Director, said “It was so good once again to see so many top shops giving up their time and joining us for our open day. This event is unique as it gets together top suppliers, farmers and friers under one roof not only to discuss the journey of the potato but also to see some great presentations from award winning shops and new ideas from the industry.”
• Lauren Kellaway, Kellaway Fish and Chip • Malachy Mallon, Dolphin Takeaway • Nikki Hawkins, Seafish • Q&A with Papa’s Fish and Chips • Tim and Kelly Barnes, Krispies
NFFF President Andrew Crook said: “The day is essential to fully understand the work that goes on behind the scenes to take a potato from the field to a frier. Having the best potatoes available at the right time (and price) is a key part of making great fish and chips.
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www.nfff.co.uk
Heat up your sales NEW TV CAMPAIGN celebrating fish & chip shops
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Call us to order now on: 0116 264 4004 *Censuswide study of 2,019 adults conducted between 19.07.2019 & 23.07.2019 ISSUE 7 // OCTOBER 2019
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Fryers’ favourite launches new website Frymax are pleased to announce the introduction of our new website. Through our close connection with the Fish and Chip Shop trade over many years we have accumulated a vast amount of knowledge and experience. These we have combined to provide a comprehensive guide into the art of frying including information, tips, support and help which will appeal to both the seasoned fryer as well as newcomers to the Fish and Chip Shop business.
So, who are we? Frymax was launched over 60 years ago and remainsthe brand-leading oil for the Fish and Chip Shop industry.
The Frymax Brand and Product The foundation of the success of Frymax is the product which has remained unchanged since launch. It is 100% natural palm oil, fully sustainable and certified by the RSPO. Frymax continues to guarantee consistently good, delicious results and long lasting performance without deterioration in quality. It is as good and relevant today as it always has been and is rightly described as "The Fryers Favourite.�
Our expert Ambassadors can help develop business We have recruited a team of Award Winning Frymax Ambassadors to offer help and advice to customers to assist in their business development. The majority of our ambassadors are experienced current or former fryers themselves who can provide invaluable help in developing successful fish and chip businesses.
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We have a great new blog You can stay abreast of all the latest news and developments in the frying industry with our up-to-date blog. Everything from news stories to industry insights to fish and chip trivia will regularly be uploaded for your interest.
Become a Frymax Member Get full access to the Frymax team, network of Ambassadors and abundance of exclusive content by becoming a Frymax member today. Frying videos, exciting competitions and expert advice await all our members. And what’s more, sign up is completely FREE!
Benefits of Frymax membership • Competitions - there will be a number of competitions to test your skill and the chance to win some great prizes. • Technical Support – receive one-to-one technical support to ensure you are getting the most out of your frying oil. • Brand Support – our support team can help Frymax users with branding, marketing and any other forms of promotion. • Frying Guide Video – get unrestricted access to exclusive video content such as our insightful Frying Guide. • 25+ Reward – have you been using our frying oil for over 25 years? You may be eligible to receive a free plaque commemorating your long-standing partnership with Frymax.
Sign up for FREE Frymax membership today! Information, knowledge sharing and integration are all key to ensuring that the Fish and Chip trade in this Country continues to develop and be successful. The aim of our website is to provide that information and knowledge whilst our Members will encourage integration and the development of a Frymax Family all working together for the good of the industry.
Take Advantage of This Great New Site by visiting www.frymax.co.uk
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The Fryers’ Favourite For Over 60 Years. ISSUE 7 // OCTOBER 2019
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WINTERS COMING… USE DRYWITE ALL SEASONS With Autumn / Winter beginning to show itself, leaves falling and lower temperatures to follow its time to remind ourselves of the damage temperatures of 3 degrees and below will do to the heart of every Fish n Chip shop, the Potato! Very soon shops will find themselves using potatoes which have higher levels of starch which the potato produces to protect itself from the low temperatures of winter. Its essential for the fryer to wash this damaging starch off the surface of the chips they prepare. This starch turns into sugar, and, on contact with hot frying mediums caramelises and turns oils dark and in turn darkens the Chips. Naturally this reduces the life of the frying medium too. The good news is that there is a remedy, which in conjunction with washing the chips will eliminate the damaging starch and provide crisp golden chips all year round, in all seasons! Drywite All Seasons is used in the same way as “conventional” Drywite, so fryers can easily change over. Used all year round it will slow variable dosing thought out the year according to starch levels. Essentially after chipping, fryers should rinse the chips to eliminate the surface starch, then treat with Drywite All Seasons to remove the residual starch, leaving the chip dry and ready to fry. Independent research and tests have also shown All Seasons is effective against the creation of Acrylamide on Chips by removing the sugars (starch) which causes the Acrylamide to form. Samples of All Seasons are available directly from Drywite on 01384 569556.
Chef Tom Kerridge says £32.50 fish and chips ‘easily justifiable’ It might sound pricey, but £32.50 is reasonable for fish, chips and curry sauce if it is turbot caught that day and the finest quality potatoes individually hand-cut, the chef Tom Kerridge has insisted. Kerridge’s restaurant dish is much more expensive than what people might expect to pay at their local chippy. But he told Cheltenham literature festival there was no comparison. “This was fresh dayboat turbot,” he said, adding that if a diner had pan-roasted turbot with pomme puree and a sauce gribiche for £32.50, “no-one would question anything”. His chips were individually hand-cut from “incredibly expensive” potatoes, he said. “If you break it down, it is easily justifiable,” Kerridge said. “From my point of view, fish and chips is one of the greatest dishes in the world. There are Japanese threeMichelin star restaurants that are doing tempura, that are specialising in amazing pieces of fish that are deep fried and served and cost the earth. “Why can’t we get the best fish in the world and create the best batter, deep fry it and serve it with amazing potatoes?” Do you agree? Article taken from the Guardian Newspaper
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www.nfff.co.uk
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FRESH BEGINNINGS AT LEEDS MARKET FOR THE FISHERMANS WIFE On the 17th September the Fisherman’s Wife celebrated the grand opening of their new location in Kirkgate Market Food Hall. For over 50 years the Fisherman’s Wife has been based on George Street, Leeds which was located on the outside of the famous Leeds market, but due to the redevelopment of the market the move to the new location within the market had to occur. To mark the opening of the shop, fish and chips were on offer for just £1! This offer was to welcome new customers, but to say thank you to all the loyal ones who have been visiting the shop across the years. Celebrity Chef Brian Turner from TV shows Ready Steady Cook and Saturday Kitchen, declared the shop officially open and with the help of Nick Miller from Millers Fish and Chips and Mark Petrou from Petrou Brothers all three were on hand to help serve fish and chips to the hundreds of customers waiting. May Stephenson who ran the business for over 50 years with her late husband was also there to enjoy the day with family and friends and celebrate the success of the business they’re all passionate about. Her son, Graham, who has taken over the running of the business, shared stories and memories about the Fisherman’s Wife.
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www.nfff.co.uk
ISSUE 7 // OCTOBER 2019
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OUR CATCH UP WITH MAT AT ROCKFISH ‘Nice people attract nice people’ After a busy morning at the restaurant, Mat Prowse from Rockfish kindly spared us a few minutes to talk about his experiences of working with KFE, the key to their business success and their plans for the future.
Mat was kind enough to share how Rockfish continues to be a successful thriving business with ongoing expansion plans. ‘We keep our business concept ‘pure and simple’. We don’t make it complicated because that puts extra pressure on us and affects the quality of our product. With coastal locations we benefit from a summer peak but our local trade keeps the business going 365 days a year. It’s important for us to be part of the community so we’re always looking at ways to do this through sponsorship and supporting local events etc.’ ‘Whilst fish prices are going up, as a business we’re trying to ensure that we keep our pricing sensible. To do this, we’ve cut out the middleman and have set up our own supply network through Brixham fish market. We then centrally cut and portion the fish for our shops and restaurants.’
‘KFE are a really good company to work with. They have a ‘can do’ attitude to everything even when we’re struggling with moving targets such as changing launch dates etc.’
‘Rockfish is about changing the way that people experience seafood in the UK and this has led to us investing in new kitchen equipment in addition to our Kiremko ranges. Even though KFE didn’t supply the grills etc. that we needed, Paul actively worked with our other suppliers to allow for a coordinated approach to our install.’
‘Kiremko are great ranges that were chosen hands down by our executive chefs. Their quality range products paired with their exceptional after sales service levels are what sets KFE apart’ ‘From Paul and Tanya right through to the service and engineering team, we really feel like we’re part of one big family’ ‘Even when we’ve been selecting builders for our new sites, we haven’t just considered the price. The most important thing is whether we think we’ll get on with the people. I’m a big believer in ‘nice people attracting nice people’ and we follow that through in everything we do from our suppliers and our own teams through to the relationships that we build with our customers and within our local communities.’ There’s a lot of doom and gloom within the industry with businesses closing and cost prices rising.
‘We spend as much time as we can in our businesses, and talking to our customers. We always encourage our customers to feed back on their experience, whether it’s good our bad. We learn from their honesty and we put that back in to our businesses.’ We’re opening in Weymouth this year and then Poole will be opening at the backend of this year or early next year. We’re not in a rush to expand as it’s more about finding the right sites. One of our biggest challenges is to retain our integrity and family ethos as we grow and I think myself and Mitch are the key to this, in the same way that Paul is with KFE.
Thank you therockfish.co.uk for the photos
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www.nfff.co.uk
#FishAndChipMemories
As a family we’ve worked in the fish & chip shop business for over 40 years. From running our own shops, through to setting up KFE selling our world-class frying ranges. We love this industry…Whether it’s enjoying fish & chips by the sea, the joy of opening a new shop or restaurant, or a wedding proposal over a battered cod and mushy peas, fish & chips have an amazing ability to evoke warm feelings and fond memories. Our MD Paul Williams shares some of his favourite fish and chip memories.
My earliest memory was of the fish fish and chip van driving round the village on a Friday night and having fish and chips with salt, vinegar, tomato sauce and salad cream !! I have too many memories to mention but just some of them include opening our first brand new shop in Leicester, buying and totally refurbishing The Boundary in Market Deeping and many days and nights out with industry friends and family. My motivation for setting up KFE…Aviy and I had owned Fish and Chip shops for nearly 20 years but in 1996 I was also working for Servequip, a London company that sold and serviced various top quality brands of catering equipment when I met Gijs Okkerman, the owner of KIREMKO. The rest is history. I love Fish and Chips! We are unique in being the original “fast food” (prefer fresh food) but the best thing about our industry is the people in it. There are so many characters, both suppliers and operators, many of which I am proud to call both customers and friends.
Share your memories with us on social media
#fishandchipmemories
T: 01778 380448 E: sales@kfeltd.co.uk ISSUE 7 // OCTOBER 2019
www.kfeltd.co.uk 35
FRIWITE - CERTIFIED SUSTAINABLE PALM OIL: YOUR CHANCE TO GET THE FACTS In order to offer information to the Fish & Chip Industry and give a balanced view on palm oil, The Q Partnership has worked together to bring key organisations to deliver a one-day seminar. FriWIte - Certified Sustainable Palm Oil: Your chance to get the facts. With over 60 attendees the seminar was well attended by key customers and suppliers wanting to get the facts about palm oil from organisations that can demonstrate why palm oil production should continue and what negative effects moving away from palm oil will have. RSPO, Chester Zoo and EFECA (Experts in sustainable forest and agricultural advice) all shared their knowledge on this subject in order to give Fish and Chip shop owners wider information on 100% certified sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium and food ingredient. Friars Pride, Henry Colbeck and V A Whitely, (The Q Partnership Ltd) have been audited members of RSPO (Round Table on Sustainable Palm Oil) for over three years. During this time the misinformation and negative coverage of Palm Oil through main stream media and on social platforms has escalated. The seminar gave Fish and Chip shop owners wider information on 100% certified
sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium and food ingredient. For the Fish & Chip Industry and a number of food producing sectors it is both difficult and often not practical to replace palm oil. Ceasing using palm oil is also not in line with key findings and views held by organisations such as RSPO, conservation experts at Chester Zoo and many other conservation groups. We believe the event was beneficial in re-addressing the balance of the bigger picture on palm oil from independent experts. The whole seminar was filmed for those that could not attend. If you would like a copy of the filmed seminar or more information about FriWite and RSPO, please visit www.friwite.com
Pea Power ! Fish Friers have always recognised the additional nutritional benefit achieved by serving a portion of Mushy Peas with their Fish & Chips. This popular ‘side’ packs protein, fibre and essential vitamins and trace minerals and adds greatly to the health credentials of our iconic dish. It appears that the world of food ‘manufacturing’ has now woken up to the many benefits of pea protein. Across the Globe producers of vegan and vegetarian meals are replacing soya protein with pea protein and it is now the hottest ingredient in the sector. They are extracting the protein from ‘yellow’ peas in the main as these constitute the cheapest source and this variety is grown extensively to produce yellow split peas. With ‘International Mushy Pea Day’ fast approaching (November 8th.) it struck me that some Fish Friers might wish to feature a rainbow selection of ‘Pea Sides’ utilising Green Marrowfats, Black Maple Peas and Yellow Peas? ... over to you !?!
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www.nfff.co.uk
2
0
2
Save the Date!
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FISH ‘N’ CHIPS
Sunday 23rd February 2020 10am – 4pm Brought to you by
PETERBOROUGH ARENA, East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE
Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444 ISSUE 7 // OCTOBER 2019
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Charity in England & Wales No 232822 and Scotland No SC039088
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39
NFFF ASSOCIATE MEMBERS Business Directory NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board.
4 Opportunities to work on packages and campaigns exclusively for the NFFF members
Why not join the National Federation of Fish Friers as an NFFF Associate Member?
4 Your company contact details and logo listed in the Business Directory of the Fish Friers Review.
NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.
4 Listing in the Associate Members directory of the official NFFF website with click through to your website.
There are many benefits to being an Associate member of the NFFF: INDUSTRY PARTNERS
AHDB Potatoes
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
Coeliac UK
Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk
FASFA
Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
The Sustainable Restaurant Association Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
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 Opportunity to work exclusively with our NFFF members newsletter
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 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.
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.kerry- foodservice.co.uk
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
www.nfff.co.uk
NFFF ASSOCIATE MEMBERS Sarson’s
Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk
GENERAL TRADE
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
Hilton Smythe
Steve Hill Services
Tel: - 01452 521081 or Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk
Vito UK
Contact: Kim Addision Tel: 01953 851914 Email: sales@vitouk.co.uk
OILS AND FATS
Duncrue Food Processors Ltd Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk
ADM Trading (UK) Limited
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Nortech Foods Ltd
Peel Tech
Vandemoortele/ P100
Sign Focus Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
RotaCloud
Contact: Martin Fitzgerald Tel: 01904 890406 ext 50 Email: martin@rotacloud.com Web: www.rotacloud.com
Silverglide Ltd
Contact: Michael Stanley Tel: 07792 666239 Email: michael.stanley@silverglide.co.uk Web: www.silverglide.co.uk
CheckIT
Contact: Check IT Tel: 01223 941450 Email: info@checkit.net Web: www.checkit.net
FILTRATION
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
ISSUE 7 // OCTOBER 2019
Meadow Vale Foods
Contact: Contact: Marie Quinton Shaun Weatherby Tel: 01452 521081 Tel: 01978 666116 Mobile: 07860 232741 Email: shaunw@mvhltd.com Email: fryingfilters@gmail.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.meadowvalefoods.co.uk For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers Web: www.fryingfilters.co.uk Prompt, reliable, friendly service.
Tel: 0845 519 8809 Email: enquiries@ hiltonsmythe.com Website: www.hiltons mythe.com
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Contact: Marie
The filter lady
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com
PIES, SAUSAGES AND MEATS
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
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
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
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
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: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
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
RANGES AND CATERING EQUIPMENT
JJ Food Service
Jess Turner Potato Merchant
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 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
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/
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
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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
For Sale Well established Traditional fish and chip shop in South Wales with 2 bedroom accommodation above, close to college and large secondary school.
Now available to Buy online
Now available to Buy online Now available to Buy online
42cm round papers
42cm round papers
41 x 61 cm oblong papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners 61 x 81 cm Kiremko liners
Henny Penny bags
Henny Penny bags
All the supplies that you need for your oil/fatfiltration filtration units, ranges, Henny PennyPenny machines, Picto and Picto and All the supplies that you need for your oil/fat units,frying frying ranges, Henny machines, Frymaster filters filters machines Frymaster machines Henny Penny bags 42cm round papers 61 x 81 cm Kiremko liners 41 your x 61 cmMerlin, oblong papers Spares and repair servicing of Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma
Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers. Pressure Fryers.
All the supplies that you need for yourF14,oil/fat filtration units, fryingand ranges, Penny Also stocking round Superpads, F24, F40 rectangular superpads Miroil Henny filter bags and frymachines, powder Picto and Also stockingServicing round Superpads, F14, F24, F40byrectangular superpads and Miroil filter bags and fry powder Frymaster filters machines and repairs are undergone highly qualified and reputable professional engineers
Freehold - £285,000 turnover- o/a If interested, please email antonio.antoniazzi@hotmail.com
Servicing and repairs are undergone by highly qualified and reputable professional engineers
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
For Sale
Servicing and repairs are undergone by highly qualified and reputable professional engineers
Marsh Green Fish & Chips Fish & chip shop lease for sale in Marsh Green Wigan, large newly fitted premises fully equipped with 4 pan Mallinsons range, excellent opportunity and great scope for expansion.
Price - £85k
Please contact Alex on 07881553740 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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FISH CUTTER VACANCY at Croft Street Fisheries, Leeds. Permanent position of around 14-16 hours a week. Working hours Tuesday, Thursday, Friday & Saturday 7am/8am till 11am. Experience is preferred but not essential, training will be given onsite. To find out more about this vacancy or to apply please email your CV or brief description about yourself to info@croftstreetfisheries.co.uk 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@nfff.co.uk Web: www.nfff.co.uk General Office PA to the Directors Karen Clark – karen@nfff.co.uk
Finance Fiona McStay – fiona@nfff.co.uk Fish Friers Review Robert Norris – robert@nfff.co.uk Membership Eileen Kane – eileen@nfff.co.uk Training & Quality Award Helen Brook – helen@nfff.co.uk
Contact your local representative PRESIDENT Mr Andrew Crook Tel: 01257 232197 Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS
VICE PRESIDENT Mr Craig Maw Tel: 07745 662325 Email: craig@nfff.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 Email: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE
Mr David Miller Tel: 07759 055587 Email: davidmillernfff@hotmail.com Millers Fish And Chips, 55 The Village, Haxby, York, North Yorkshire, YO32 2JE
Regional Director for Scotland Mr Stuart Atkinson
Tel: 028 417 63999 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD
Tel: 07885 249855 Email: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus, DD8 3BJ
Regional Directors for England
Regional Director for Wales
Mr Craig Buckley
Mr John Penaluna
Tel: 07745 946709 Email: 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 Email: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW
Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE
ISSUE 7 // OCTOBER 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… Joe Kendrick, Marketing Manager for T.Quality 1.
What would you do with £500,000?
I would buy a small house near the seaside and if I had any cash left over, I would take my family to Disney Land. 2. What is your dream holiday destination in the UK, and also abroad? I like most places on the UK coastline but abroad it would have to be New Zealand.
6. Describe your perfect weekend. Spending time with my family, enjoying great food with some sunshine.
7. What is your favourite drink? Mojito.
3. What is your favourite sport, and which is your least favourite? Tennis is my absolute favourite and I would say American Football would be my least because I can’t understand it.
4. If you could be granted one superhero power, what would it be and why? It would be not having to sleep and feeling tired – think how much you could get done in 24 hours!
5. Which three people, dead or alive, would comprise your perfect dinner date? Freddie Mercury for the entertainment, Leonardo da Vinci because he was an absolute genius and I think he might have been a time traveller! My Mum because she made the best Shepherd’s pie and we could have a good old moan about the state of the nation.
8. Do you prefer cod or haddock? Haddock is my favourite.
9. What is your first memory of fish and chips? Den’s Fish Bar in Selsey – the smell of Fish & Chips wafting down the high street as a young boy was unreal and still brings back very fond memories. My mouth is watering right now thinking about Fish & Chips.
10. What is your prediction for the fish and potato industries? Prices I am sure will continue to rise but with the look to new white fish species as viable alternatives to Cod and Haddock.
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INDUSTRY TALK 100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.
It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.
Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 ISSUE 7 ISSUE 4 // // JUNE OCTOBER 2019 2019
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Quality Pork Sausages
Super Quality, Super Sausages You haven’t had a sausage until you’ve had a McWhinneys! See Your Profits Soar with McWhinneys Super Quality Sausages!
To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com