PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Hopefully, your trade is keeping up as we head into the colder months but it is obviously a time of change and something we need to try to manage. This could be a good opportunity to look at your menu again and see if you can change anything to make service more efficient. Many shops are using customer paging systems to allow customers to wait in their car and be called when their order is ready. On the whole customers do not want to be in close proximity with other people and anything we can do to minimise the time they are in or around our shops the better their experience will be. I think Winter, with restrictions, is likely to cause tensions to rise with customers too so we could see an increase in customer complaints and potential aggression, it is going to be a tough time for everyone as the nights draw in. To help businesses even further we have just launched FishandChipGuide.com. This website will not only allow members of the public to search for their nearest fish and chip shop but also allow them to order direct from the shop or via one of the main aggregators such as Just Eat. Members can register and claim their shop for free until January 2021 and non-members can add their business locations for free. This could prove to be an important way to communicate with your customers
if we face further restrictions, so we have included a button for them to link through to register to your Mailchimp newsletter. The more that get involved and the more that share the website to their customers, the more impact it will have on all of our businesses. I would much rather my customers use another chip shop when they are out of town than one of the burger chains and this site will help them find fish and chips and other customers find you! The VAT reduction is providing an important lifeline during these uncertain times, the New Year could have a slow start so make sure you are able to tide yourself over if trade is slow. It is great that we know we have the 5% rate until the end of March as this means we can plan some promotional activity in the New Year to help. The NFFF will be working to try to get this period extended to give businesses a far enough view to be able to plan their way out of the current situation. Rest assured the NFFF will be there to help if you need it, we will be working hard to keep everyone up to date with what is going on and we will be the voice of the industry in the meetings that we attend. It is not all doom and gloom, we have a great product and a great industry so we will come out of this as a stronger modernised fish and chip industry, but it’s by planning now and working together that we will secure our future.
Published by The National Federation of Fish Friers New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk
Resource Reg. No. 2110
Designed & produced by Resource, Leeds Tel: 0113 200 5000 Web: www.weareresource.co.uk Become more environmentally friendly. Would you like to receive your future Fish Friers Review electronically? Please contact the NFFF Head Office. If you do not wish to receive the Fish Friers Review, Resource please contact the NFFF Head Office and we will remove you from our mailing list.
Re
CONTENTS Page 2
Create a Minister for Hospitality
Page 8
Welcome the Fish and Chip Guide
Page 10 Berties Fish and Chips
Page 16
The fish Resource Re and chip reviewers 1
MEMBERSHIP PORTAL
A petition has been initiated for the UK Government to create a Minister for Hospitality in the UK Government. The UK hospitality industry is responsible for around 3 million jobs, generating £130bn in activity, resulting in £38bn in taxation. However, unlike the Arts or Sports, the sector does not have a dedicated Minister. The petition which was created by Claire Bosi from the Chef & Restaurant magazine is asking that a Minister for Hospitality be created for the current, and successive governments. As an industry the benefits of a dedicated Minister would see them liaising with industry representatives, which would have been beneficial to Government & Industry during the coronavirus pandemic.
As the UK seeks to encourage investment & tourism back to the UK in coming years, the vision that the UK hospitality industry portrays of the UK is excellence, innovation, inspiration. We need a Minister who can listen to concerns on taxation & legislation and bring forward suggestions to the Chancellor and policy makers on our behalf. NFFF President Andrew Crook commented “The hospitality industry is such a large part of the economy and post Covid it is likely to be an important part of the recovery process providing much needed employment. BEIS have been excellent at communicating with industry through this pandemic but the Minister for Businesses has such a wide remit we agree that we warrant a dedicated Minister to represent and help us shape the industry for the future.”
TO SIGN THE PETITION PLEASE VISIT THE NFFF SOCIAL MEDIA PAGES TO FIND THE LINK OR COPY THE LINK BELOW https://petition.parliament.uk/petitions/552201?fbclid=IwAR2fkK8SY WAEBVn-8OIgy67Uv9TxiLXMudO5k2qaLF6Yd-u_0t19foXX6Gs
NFFF Annual General Meeting Sunday 15th November - 10am Zoom Conference Call This is your opportunity to have your say on decisions about the NFFF. The AGM is free to all members and we encourage you to take part. To confirm your attendance email Karen on karen@nfff.co.uk
2
www.nfff.co.uk
Pure Condiment Excellence since the 1960’s Fish friers and their customers have been enjoying the great taste of Drywite’s condiment essence since the early 1960’s. Strong, economical, consistent quality which is available in Maltflaven 7-1 or 12-1 concentration or diluted in Original, Onion and Gluten-free, ready-to-use shaker bottles. You can rest asssured these products will keep your customers coming back for more. Guaranteed traditional fish & chip shop taste at a price you can afford, there is simply no substitute.
For further information or to find your nearest distributor please call 01384 569556 or email sales@drywite.co.uk
drywite.co.uk Fish Friers Review
3
NEW TRAINING PROSPECTUS OUT NOW! Build your future, invest in training The NFFF is delighted to unveil its new Training Prospectus detailing the full programme of specialist training support available for the fish and chip sector. The Prospectus, which includes a number of newly added and updated courses, is an easy to use reference guide covering the NFFF’s full training portfolio of in-house and distance learning. An overview for each course outlines its purpose and objectives; who would most benefit, course content, duration and learning format, as well as further development opportunities for those attending. David Miller, NFFF Head of Training said: “NFFF training offers something for everyone, no matter
what stage they are at in their frying career. We are undoubtedly the fish frying industry specialists, not only in the course content we offer, but also in the flexible ways available to learn and enhance skills. We now have courses that can be learnt at any time, any place and anywhere. We offer online or distance learning courses held via Zoom while still maintaining our practical Training Academy in Leeds.” For a full rundown on all courses available please check out our list below. For more information or to obtain a copy of the NFFF Training Prospectus, call the NFFF Training Team on 0113 230 7044 or email training@nfff.co.uk.
COMPLETE TRAINING COURSE LIST COMPLETE BEGINNERS FISH & CHIP MANAGEMENT COURSE
ZOOM - INTO THE SHOP!
THE ART OF FISH CUTTING - MADE SIMPLE!
OIL MANAGEMENT KNOW YOUR LIMITS!
BATTER PREPARATION - FOLLOW THE FLOW!
ANALYSE & IMPROVE YOUR FOOD HYGIENE RATING SCORE
Zoom Three-day Theory & One day Intense Practical Zoom One day Practical Zoom One day Practical
POTATO PREP - KNOW YOUR SPUDS! Zoom One day Practical
BLANCHING - HOW TO SAVE TIME! Zoom One day Practical
FISH CAKES - A FIRM FAVOURITE!
Zoom One day Practical
Zoom One day Practical
We also offer a number of industry recognised qualifications including; • Level 2 Food Hygiene • Level 2 Health & Safety
Zoom One day Practical
• Level 2 HACCP
ACCOMPANIMENTS - TO BOOST THE SALES!
• Level 3 Food Hygiene
Zoom One day Practical
4
Zoom One day Practical
www.nfff.co.uk
• Level 2 Allergens Awareness for Caterers
Fish Friers Review
5
INVESTING IN STAFF, BUILD FOR THE FUTURE In conversation with Josette Foster, Fish and Chips @ Weston Grove James started work at Fish and Chips at Weston Grove as a part- time server. Josette, who has a background in training young people in the FE sector for over 20 years, recognised his potential immediately. “You just know when you find someone special, their enthusiasm just shines through.” Josette read with interest in the Fish Friers Review about the new fish frier apprentices and advertised with HIT training for a fish frying apprentice. This was something Josette and her husband Richard really wanted to promote as they wanted to invest in a special young person’s future. There’s no better way to learn, hands on in the workplace. James applied and joined the team as an apprentice. “It’s honestly the best thing we ever did”, says Josette. “James is like a sponge who soaks up all the skills and knowledge from his mentor Richard. Richard and James get on so well and it has really taken a lot of pressure off Richard. To watch them in action together is a delight as they are seamless working in unison. James listens intently, watches and replicated with precision, he will go far, watch this space.” James said “It’s like a dream come true, learning from the best. Weston Grove is a great place to work and Richard explains things so well and is so patient. I get a real buzz learning as I work.” Richard said “I get such satisfaction working with James, watching him grow into such a competent and confident frier makes me so proud of him.” James is making great progress with his qualification with HIT training which has mainly been online due to Covid 19 restraints. Josette and Richard wanted James to receive the best training possible and what could be better than the NFFF Complete Guide to Fish and Chip Shop Management with leading experts from our industry.
6
www.nfff.co.uk
Our new NFFF Complete Guide to Fish and Chip Shop Management now sees the theory take place over Zoom for two days followed by a day of practical at the NFFF Training Academy. “The online training through Zoom was truly excellent. All three trainers Dave, Lesley and Hugh were most approachable and tailored their delivery to meet James’s requirements perfectly. They were all truly inspirational and we noticed a big change in James confidence immediately” said Josette. Josette added “We dropped James off for the practical training in the morning and we were all very excited. James wanted his photo taken outside to show his parents. He had such a warm welcome, we knew Helen and Mark would take good care of him.” “On collection James’s smile was from ear to ear, although tired he talked about the training he had received all the way home to Chester.”
We’re b ack on TV ‘The People’s Pie’ TV campaign returns this Autumn celebrating the Great British chippy Stock up on the nation’s #1 fish and chip shop pie brand*
Call us to stock up now on 0116 264 4000 *Censuswide survey of 2,019 UK adults conducted between 19.07.2019 & 23.07.2019
Fish Friers Review
7
INTRODUCING THE OFFICIAL FISH AND CHIP GUIDE!
FishandChipGuide.com has been designed by the NFFF to provide a single platform for fish and chip shops to have on online portal for all their information including; • Shop profile • Opening times • Links to their website and social media channels • Customer newsletter sign up • Online ordering systems As more shops sign up to FishandChipGuide.com we can add more features and evolve the website as we need to make the site as flexible as possible.
The NFFF have proactively done this to support the industry and to drive your trade. Businesses can also add tags such as gluten free, car parking, payment types available and much more, these are searchable on the front end. Users of FishandChipGuide.com can search for fish and chip shops local to them and they can then order for collection or delivery if that option is available. With the challenges of Covid19, sign posting customers to our Fish & Chip businesses is vital and we believe FishandChipGuide.com is the platform to help us to achieve this and drive sales.
CREATE YOUR LISTING TODAY, SIMPLY VISIT
WWW.FISHANDCHIPGUIDE.COM
8
www.nfff.co.uk
CLAIM YOUR FREE BASIC LISTING TODAY! NFFF MEMBER PACKAGE
NON NFFF MEMBER
FREE FOR 1 YEAR
£25 NOW £12.50!
• • • • • • •
• • • • •
Location + directions Link to all ordering platforms Upload 8 images Link to website Link to social media Opening hours Full technical support from the NFFF
*
Location + directions Link to all ordering platforms Upload 4 images Link to website Link to social media
FREE BASIC LISTING
FREE
• Location + directions • 200 character description • Upload 2 images
*Offer available until 1st November 2020 Promo Code - NFFF50
CUSTOMISE YOUR OWN PAGE NFFF MEMBER PACKAGE - What do I get? Custom Cover Image Upload your own image to be the header of your profile, this could be an image of your shop, your team or even your fish and chips! Unlimited ‘place tags’ Add ‘place tag’ to your listing to help customers find your shop. Place tags are what customers use to search for a profile. So do you offer gluten free or provide MSC certified fish? Add the place tags so you appear in the searches. Write a review - linked to your social media accounts Encourage customers to write a review and link straight to your social media pages. Direct link to - Customer Newsletter Customer engagement has never been more important, place a link straight to your MailChimp newsletter to send special offers to your loyal customers. Online Order & Click and Collect link Do you currently use an online ordering platform or offer a click and collect service? Why not link these to your profile. Unlimited image upload You can upload as many images as you want to your profile.
CONTACT US
0113 230 7044
MAIL@NFFF.CO.UK
WWW.NFFF.CO.UK
Fish Friers Review
9
ICONS OF GREAT BRITAIN... Bertie’s Fish and Chips, a traditional chip shop providing you with a modern twist Edinburgh old town is a bustling area of centuries-old buildings and narrow alleys. At its heart, perched on an extinct volcano is Edinburgh Castle and not too far away you will find Bertie’s Fish and Chips. The Fish Friers Review spoke with Leandro Crolla whom owns Berties with brother Alberto to discuss what made them join the fish and chip industry and how coronavirus has affected business. Q: Tell us about the brief history of Bertie’s, what made you want to join the fish and chip industry and why did you feel such a grand building in Edinburgh was suitable for this? A: We owned the building on Victoria Street, 11,000 square foot, which lay empty for some time. We wanted to open a restaurant in that space but we felt that having Vittoria On The Bridge (one of the other Vittoria Group restaurants) around the corner did not allow us to open our normal concept of an Italian themed restaurant.
Therefore, we went back to our roots as both grandfathers had fish & chip shops and we felt that it was the right time to embrace the fish & chip world as it was becoming “modern” again and opened Bertie’s, one of the biggest fish & chip restaurants in the UK, with 330 seats. Q: As a shop you are involved with the community, you offer a NHS discount and a discount for football fans. Why have you seen this as important and how has it helped you to establish Bertie’s? A: For us, our local community is the heart and soul of our business. Being located in Victoria Street means that we are tourist focused but our locals are important to us and always will be. We have sponsored the 2 local football clubs (Hearts and Hibernian) for many years and have rewarded NHS staff for sometime even before the pandemic. We also offer many other local discounts to local businesses around the city centre. Q: How have you managed to deal with coronavirus, has it made you reflect and evolve as a business? A: Anytime away from the hussle and bussle of restaurant life always makes you think and reflect on what we can do better. It was a good time to look at what was important, what we could improve on and what processes we could evolve with current technology. Q: Has the Eat Out to Help Out scheme helped and have you done any other promotions to try increase city centre trade? A: Yes, Eat Out to Help out scheme has been a massive success at festival levels. What was more important for us was to see that customers wanted to get out and eat
10
www.nfff.co.uk
What processes have you put in place to deliver a great portion of fish and chips? For us it is about getting the best quality we can buy, not the cheapest. Ensuring that it travels well to our customers homes and still is hot, crispy and overall tasty.
in restaurants again, which for us was very encouraging for hospitality. Not only have we seen a lift but other local restaurants and cafes around us have benefited from this. No-one ever expected the scheme to have such an uptake as it has. Q: How have you seen your takeaway affected during the Eat Out to Help Out days? A: Thankfully, we have a strong brand in Edinburgh that has managed to hold its own and due to this we are reflecting on other parts of the business and potential new projects. Watch this space. Q: You offer delivery via Deliveroo and have a great customer rating. How have you found the service and how has it benefited your business? A: For us it was about getting our product out to homes in and around Edinburgh at the best quality we could offer.
Q: Bertie’s is part of the Vittoria Group, so you have many years of experience in the hospitality area. How do you see the industry and fish and chips evolving especially in a city centre environment over the coming months and years? A: For us we see that people still enjoy going to a restaurant and receiving good service from a person. Booking systems and speed is key for customers so any gadgets and technology that can aid in this will always help. Fish & Chips has become modern again, people like the nostalgia of the smell and memories that good fish & chips bring to them. That was key for us when we designed and opened Bertie’s so that those stories and memories lived on, everyone has a story to tell of having fish & chips. This year we were in the National Fish and Chip Awards after 1 year of opening and seeing how fish & chips is taken seriously is encouraging for us a business. Bertie’s is a combination of your traditional chip shop classics along with your modern twists of Fish Tacos and the famous deep fried Mars Bar. We have a fantastic cocktail list which showcases Scotlands best or Irn Bru and Buckfast classics.
Fish Friers Review
11
STAND OUT FROM THE COMPETITION WITH CREATIVE SEASONAL SOCIAL CAMPAIGNS Running out of creative ideas for your social posts? Adding strategic seasonal campaigns into your social media plan provides plenty of fresh, engaging content ideas to help grow your following.
For a Seafood Week campaign for The Bay Fish and Chips, we created a set of bespoke illustrations to boost awareness of the different fish being given away each day.
Seasonal campaigns are a staple for any social media strategy. Whether it’s a festive campaign leading up to Christmas, Valentine’s in February or Easter in spring, we’ve seen how creating social campaigns throughout the year is a great way to focus posts.
And as part of a Simpsons Fish and Chips’ festive campaign, we used social media as the main platform to bring together activities online and offline. This included teasing and promoting the launch of their custom Christmas children’s book, Mother Christmas visiting their Cheltenham store and generally spreading festive wishes to all followers.
Will your seasonal social campaigns include an incentive or special offer? Mapping out your social campaigns in advance will allow you to confirm ideas or offers, plan your promotion and decide on your budget especially if you’re considering social advertising. The use of motion graphics and animation are also brilliant at bringing your campaign to life through engaging posts that stop a user mid-scroll to find out more about your fish and chip shop. We’ve worked with clients over the years to shape exciting ideas into engaging social media campaigns.
With everything that has happened so far this year, it’s even more important to give special consideration to any campaign you run to ensure the tone is pitched right to your audience. If you would like to explore creative ideas for your next seasonal campaign, get in touch with Eat Marketing. Visit: https://eat-marketing.co.uk/ or give the team a call on 0845 835 4661
Need help bouncing back? Need help
Bounce b ack package
£330 ex VAT
bouncing back?take the Bring in the experts, Bring in the experts, take the stress out ofposting social stress out of social and posting and stay in touch with your customers stay with your customers in thein agetouch of social distancing. in the age of social distancing.
See our exclusive NFFF member packages: Visit: eat-marketing.co.uk/social-packages or talk to Maria on 0845 835 4661
N£ bo
B
Bri stre sta in t
Save Select
YOU CLOSER EVERY POINT TAKES
Gifts for everyone!
CONVERTS TO
Save & Select is the Customer Loyalty
Scheme from Henry Colbeck, VA Whitley and Friars Pride.
£10
WORTH OF GIFT CARDS!
You can exchange just 250 Save & Select Points for £10.00 on a great choice of gift cards and rewards from Amazon, Love2shop and Sainsbury’s.
It is our way of saying thank you for your continued support and for choosing a member of the Q Partnership as your supplier. We’re the only suppliers to the Fish & Chip market to offer a loyalty scheme and with Christmas just around the corner, now is the ideal time to redeem your points.
Redeem your points now... in time for Christmas shopping! For more information about the Save & Select Customer Loyalty Scheme, contact your nearest Q Partnership company. Henry Colbeck Limited, Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne & Wear NE11 0HG
VA Whitley and Co Limited, Milward House, Fir Street, Heywood, Lancashire OL10 1NW
Tel: 0191 482 4242 www.colbeck.co.uk
Tel: 01706 364 211 www.vawhitley.co.uk
Friars Pride Limited, Oxney Road Industrial Estate, Oxney Road, Peterborough PE1 5YW
Tel: 01733 316 400
Fish www.friarspride.com Friers Review 13
You Asked, We Answered! customers have been asking ”Our for sachets ever since we’ve taken away the serve yourself bottles. ” Eamon Staunton, The Frying Squad
really need Sarson’s sachets ” We for customers who want to do their own vinegar. ” Martin Richards, Galaxy Fish Bar
operating click & ”We’re collect and delivery so Sarson’s sachets would be fantastic! ” Calum Richardson, The Bay
sachets would make life ” Sarson’s a lot easier for us, especially when customers are queuing across the market square for takeaway!
ING NE C U D O R INT Sarson’s Sachets! W Now your customers can enjoy the UK’s No. 1 Malt Vinegar in a safe, convenient and hygienic sachet. Perfect for your Covid safe service. Take Away – simple to include in bag to add at home Delivery – just add as an option on your online menu Table Service – easy to serve on the side
”
Jeanette Naden, Longnor Fish & Chip Shop
SMALL IN FORMAT, BIG ON TASTE Brewed from British malt, fermented with larch wood wool from the Leighton Estate in Wales and matured in Siberian pine vats - we’ve been producing vinegar the same way since 1794, using quality British ingredients such as malted barley and water. This unique process gives Sarson’s its distinctive kick and the taste your customers love. The latest addition to our range is small in size, but big on flavour. Available through leading wholesalers from October.
Show You Care Never before has it been so important for your customers to trust you and the brands you serve. Whether it’s cleaning regularly, wearing masks, enforcing social distancing or offering contactless ordering and payment, it’s the little things that show you care. Independent research* has shown 90% of customers prefer to see the brands they know and trust when it comes to condiments when eating out and 3 out of 4 consumers consider a fish and chip shop that offers branded condiments to be a more quality establishment than those serving unbranded.
As the UK’s No. 1 Malt Vinegar, Sarson’s has been craft brewed in the UK using the same method for over 200 years and 9 out of 10 fish and chip shop customers would prefer their fish and chips sprinkled with Sarson’s Malt Vinegar rather than Non-Brewed Condiment (NBC).* So show them you care and show you’re proud to serve Sarson’s.
Stay Safe with Sarson’s As we all adjust to the new normal we are here to help. That’s why along with our FREE POS Kit we’ve created our Stay Safe with Sarson’s Social Distancing Kit (including 4 posters and 4 floor stickers). Claim yours and find out more at www.switchtosarsons.co.uk Get all the latest news, offers and competitions on
@SarsonsforChippies
*Independent consumer insight Toluna June 2019, sample 504 consumers.
Fish Friers Review
15
FISH AND CHIP REVIEWS GIVE US A FOLLOW ON @chipadvisoruk @thechipdiaries
Meet the people behind the profiles
The creation of the different social media formats has brought a new wave of food ‘critics/reviewers’. In this issue of the Fish Friers Review we talk to a Chip Advisor UK and Chip Diaries on their love for fish and chips.
ChipadvisorUK Interview
Chip Diaries Interview
Tell us about yourselves? Ahoy there, we are chipadvisorUK, your number one fish and chip review page on Instagram. On our page you will find light hearted pun filled reviews of chip shops in the UK. ChipsdvisorUK codprises of Ben and Todd, a couple of young chips off the old block. Based in Bedfordshire we sail out to different chip shops weekly in search of the ultimate Big Buoy. Big Buoys are fish and chip shops which we have scored a 9/10 or above. We’ll touch more on the judging criteria shortly.
Tell us about yourselves? We are a small group of friends that are fanatical about fish and chips. We call ourselves Chip Friends. Our first review was published in 2014 and since then we have visited over 430 different shops.
Burbage Fishery, Burbage, Leicestershire: Cod, chips, pineapple fritter
What brought your passion for fish and chips? We have been passionate about fish and chips for as long as we can remember. It’s a beloved food for most people because it is associated with Friday night treats or seaside holidays. Everyone likes to remember a notable portion of fish and chips that they have enjoyed.
Ben and Todd, a couple of young chips off the old block
What brought your passion for fish and chips? Our passion for fish and chips stems from fond childhood memories of tasty cod and chips supplied by our parents free of charge, whether it be by the seaside or from the local chip station. The only difference is we now have to pay from our own pockets, nevertheless the passion remains for tucking into a good old portion of the nations’ favourite, and we won’t have it said otherwise.
16
www.nfff.co.uk
Whose idea was it for the Chip Diaries? Our idea for Deans at Northway, starting was to Scarborough: haddock, chips and scraps keep a diary of all the great chippies we visit and also to share the reviews with fellow chip lovers via our blog (thechipdiaries. blogspot.com), Instagram, and Twitter accounts. Readers can either read our reviews as tips about choosing where to eat, or they can join us on a virtual chip tour around the UK looking at our mouth-watering photos of fish, chips and mushy peas!
Ωmega
Plus
®
The best alternative to groundnut oil
“The best oil I’ve ever had, better than the best groundnut” Unique and exclusive to T. Quality, TQ Omega oil is a newly formulated, advanced, liquid oil developed to meet the needs of modern intensive frying.
Benefits compared to groundnut oil:
For more information visit: omegafryingoil.co.uk
08452 505605 www.tquality.co.uk Search for T. Quality Follow us @tqualityltd
• Lasts far longer than groundnut oil • No allergen declaration required • Extremely consistent – no foaming or breaking down • Around 25% less expensive than groundnut oil • Less waste – Saving money! • High in Omega-9 • GM free • Low in saturates
Available from Fish Friers Review
15
Whose idea was it for ChipadvisorUK? ChipadvisorUK was a joint idea following the scoring of a few local chippys. We decided why not blanch out and make it a weekly occurrence to drive to different towns and plaices which we never would have visited for fish and chips and a pint of neck oil, absolutely splendid. We throw in the puns to put smiles on the faces of our loyal followers who await eagerly on a Thursday for a new review to be uploaded.
Burton Road Chippy, Lincoln: Do you tell the Mushy pea fritter, homemade shop you visit fish cake and chips who you are? We don’t tell the shop who we are when we visit because we prefer to do the reviews as a ‘mystery shopper’. We want to be regarded the same as any other customer. We also have a policy that the reviews should focus on the food rather than us. So we choose not to appear in photos on our social media pages; fish and chips are much more photogenic than us. However, we have got some favourite shops that we like to support and communicate with online. Fish fryers are very friendly people.
What are your judging criteria? Our judging criteria are based on quality ingredients that are freshly prepared. We don’t mind waiting for a fish to be fried for us rather than standing in the cabinet to go chewy. Mushy peas that are soaked and cooked on the premises are a must! Tinned peas are a no-no! Homemade tartar sauce is always a bonus too. We enjoy visiting shops where the owners have pride in their food.
Outside Riverside Fish & Chips
Do you tell the shop you visit who you are? Generally, we don’t inform chip shops of our visits, but if the staff are friendly enough and want to engage in some general chip chat then we won’t hesitate to let them know what we’re up to. What are your judging criteria? Our judging criteria is based on 5 specific factors; food quality, customer service, portion size, appearance and extras. Extras being anything out of the ordinary, from halloumi strips to home-made pies or ice cold beers anything that catches the eye! It’s worth noting that we only visit fish and chip shops which do not sell kebabs as we like to focus solely on the main event, not straying far from the Dory. What areas of the country are you planning on visiting next? In the coming months we’d like to head down to the South of the country as we’ve been keeping our eyes on a lovely looking establishment in Portsmouth. Following that we’d like to venture to the North to a town called Whitby to a freshly opened Eatery which looks simply divine for some top notch doo dah. Cod bless indeed.
18
www.nfff.co.uk
What areas of the country are you planning on visiting next? Some of the best fish and chips we have eaten so far have been in Sheffield and the North East: places such as Scarborough and Captain Kirk Handmade Newcastle. Norfolk Fish and Chips, Kirk Hallam, has some great Derbyshire: Haddock and Chips chippies too. We would definitely like to visit more chip shops in the West Midlands and Wales once it becomes safer to travel. All this talk is making us hungry. Sorry but we must go and have our chippy tea...
No. 1 Cromer: haddock, chips, minted mushy peas
FRIERS BOOK CLUB
Where’s your Wow? by Robyn Spizman and Rick Frishman
16 ways to make your competitors wish they were you In previous book reviews, I have suggested how to take charge of your business, so that it works for you and not the other way around, also how to put systems in place so everyone in your organisation knows what they are doing and your mobile isn’t permanently ringing. In my early days, I had a memorable call: “Pete, we have run out of sugar, what shall I do?” There was an open Spar shop 40 yards up the road. With these in place and your sanity protected, it’s time to give the top line of your Profit & Loss statement a major boost by injecting your sales figures with a long term shot of adrenalin. Let’s get started, love this quote contained in this gem of a book:
“The greatest danger for most of us is not that our aim is too high and we miss it, but that our aim is too low and we reach it” This sets the scene nicely. Do you want to run an average business or do you want to have some fun and give it and yourself real financial security? To do that you need to distinguish yourself from your competition. What is required to make your shop the destination of choice for your customers, that are consistently bombarded with marketing invitations from scores of other food operators in your local area. Well, you need to different & memorable, have an USP, that others envy. The authors suggest numerous ways for you to achieve this through developing some “Wow”. You cannot be just a feeding station, you need to provide extra to entrance your customers, build their loyalty and make the cost of your product irrelevant. In the context of a fish and chip shop, a great starting point might be to relook at the story you tell: the providence of what you sell, sustainability, long history of your shop, characters that work at your shop, awards that you have won, how you help the local community etc.
Over to you, I recommend you get “Wowing” As ever, promise it is very easy to read.
Pete
P.S. would love to hear from you if you have any questions or thoughts after reading any of these books, or if there any business topics that you would like me to recommend books for: pete@harbourlights.co.uk
20
www.nfff.co.uk
Your Chance to Win a FREE Pallet of Frymax12.5kg Worth Over ÂŁ1,000! (Two runners up prizes of a half pallet)
This is your chance to win Eighty, yes Eighty boxes or even Forty, yes Forty boxes of Frymax 12.5kg. To enter simply access the Frymax website, www Frymax.co.uk, sign up as a member (membership is free) then go to the Competition section and submit the answer to the question below: Is Frymax made from a) beef dripping, b) sunflower oil or c) 100% sustainable palm oil? Entries will be accepted up to 31st October and the winners will then be drawn at random. Don't forget that as well as competitions and giveaways, being a Frymax member provides access to video guides, expert technical advice and a wealth of resources to help UK Fryers provide the very best fried foods for their customers.
RSPO-2-0677-16-100-00
The Fryers’ Favourite For Over 65 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk
A ‘BATTER’ UNDERSTANDING OF CLEANING PROCEDURES P&G Professional, the away-from home division of Procter and Gamble, is dedicated to supporting fish and chip shops on their road to recovery. The coronavirus pandemic is an ever-changing rollercoaster of rules and regulations. In the latest Government announcement on the evening of September 22nd, it was made clear that all hospitality businesses in England must close by 10pm, and table service only is permitted in restaurants. However, takeaway outlets are still able to serve customers their food from a counter, and deliveries may continue past the 10pm curfew. What is unequivocally paramount under the new guidance is that all staff, from front to back-of-house inclusive, must wear face coverings to protect fellow staff and customers, supporting the nation-wide effort to prevent infection. With this new announcement and its laser-focus on hygiene and safety, it is important to ensure cleaning and hygiene procedures are carefully followed and clearly communicated to both staff and customers - along with other safety measures such as face coverings and physical distancing. A recent study by P&G Professional revealed that 54% of restaurant guests would be willing to pay more if the business used cleaning products from a manufacturer or brand they knew and trusted1. Ensuring peace of mind that your establishment is hygienic is critical - and a good way to achieve this is by showcasing the trusted brands your shop uses to clean. P&G Professional recently announced its CleanPLUS Experience - an initiative to support businesses in communicating hygiene and cleanliness management. This is available from NFFF as a window sticker or as a digital asset for website use. The sticker features the logos of recognisable brands: Fairy, Flash and Ariel, brands that customers already know and trust from use in their own homes - the perfect tool to achieve reassurance for guests that hygiene and cleanliness is being managed effectively. To prepare your fish and chip shop for a #CleanStart, P&G Professional recommends following three guiding principles: prepare, establish, and enforce, used in conjunction with other safety measures such as physical distancing and face coverings.
John Molnar, owner of 2020’s National Fish and Chip Shop of the Year, The Cod’s Scallops, said: “Use products that will both clean and disinfect surfaces at the same time, allowing staff to be more efficient. Try using a high-quality multipurpose product such as Flash Professional Disinfecting Multi-surface cleaner”. Managers must be role models and establish consistent cleaning policies and procedures. Kelly Barnes, owner of the 2019 national Fish and Chip Shop of the year, Krispies, added: “Rewarding good cleaning ‘behaviour’ encourages ongoing cleanliness. Customers feel reassured about how hygienic a fish and chip shop or takeaway is if they see staff physically cleaning while they’re in there. So urge your staff to ‘get caught cleaning!’ At the crux of it, fostering team spirit and ensuring procedures and staff are kept up to date with the latest Government guidelines is a sure way to effectively manage hygiene practices. For businesses in need of additional support or guidance on cleaning procedures during these tumultuous times, P&G Professional’s ‘Clean Start’ training booklet offers practical tips and step-by-step guidance on how to ensure only the highest levels of hygiene. Watch the ‘Clean Start’ video for more information at https://youtu.be/gIxKn6tcxOI
To learn more about P&G Professional and its professional cleaning products please scan the QR code or call 0800 716 854.
Research conducted by AYTM, May 2020 amongst a sample of 800 British adults who eat at restaurants at least twice per week.
1
22
www.nfff.co.uk
FRESH PETERHEAD FISH S&B Seafoods supply wholesale and retail merchants with a variety of fresh seafood, all bought direct from boats through Peterhead fish market. All fish reaches us within the hour! We can Supply hand filleted or whole fish. We are a family run business with quality and service as our priority. Please Enquire Through: Mobile: 07910925454 Office: 01779 491133 Email: mark@sbseafoods.co.uk
HERE WHEN YOU NEED US MOST EARN
Booker/Makro card holders can scan their card in Tesco and earn a 3% cashback voucher
SAVE
Your Booker/Makro card can be used to obtain exclusive clubcard prices in Tesco stores
CONTROL COSTS
Pick up Tesco’s range in smaller pack sizes
FLEXIBLE PURCHASING
Utilise Tesco’s extended trading hours
CONVENIENT
Use your Booker/Makro card at 2,500 Tesco locations nationwide
Receiving a 3% cashback voucher for using my Booker card in Tesco is a great way for me to earn an extra bonus every quarter. Claudio - Federal Cafe
HOW DOES IT WORK? 1 2 3 4 5 6
Scan your Booker/Makro card when you shop at
Your spend will be automatically added to your Booker/Makro card
You can check your total by logging in at www.booker.co.uk Click on “account” button and then “My current spend and save status” to view your rebate total When you have accrued £5 worth of rebate your voucher will be printed for you in your local Booker/Makro store at the end of every quarter. If you have purchased a clubcard price product, your saving will automatically be added to your rebate, helping you earn more.
SCAN HERE to learn more and read our FAQ’s
101128 OCT 2020
Ask for more details at your local Booker/Makro or email: feedback@Booker.co.uk Terms & Conditions: 1. Qualifying spend excludes any purchase of alcohol, tobacco, fuel, lottery, products or services supplied by concessions, online purchases, click & collect purchases, personal purchases or purchases made for any reason other than for the purpose of customers business. 2. Scheme open to Booker/Makro catering or small business customers (excluding convenience stores, confectionery tobacco and news retail, forecourts, off licences and specialist retail), with a valid Booker/Makro account only. 3. 3% cashback voucher on qualifying spend within participating Tesco stores where Booker/Makro card is presented at the time of purchase. 4. Cashback voucher will be generated once value reaches £5.00 and is redeemable for 12 weeks from issue in Booker/Makro Stores where an account is held. 5. No customer credit terms will apply and payment of goods will be required at the time of purchase. 6. No Clubcard points are available on spend made using a Booker/Makro card. It is not possible to use the Booker/Makro Card and the Clubcard against the purchase. 7. Not available in One Stop, Jack’s and Tesco Ireland 8. Cashback voucher payable 4 times a year, March, June, Sept & Dec 9. Full terms and conditions available at www.booker.co.uk
OPINIONS MATTER
Your opinions matter to us and we want to hear from you. Every issue of the Fish Friers Review will now feature our ‘Opinions Matter’ page. We want to hear your opinions on the subjects which affect our trade. This could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all opinions and will provide answers on how we can all, as an industry, improve and move forward.
Member A “I used to be a cash only shop but now I’ve got a card machine which benefits lots of customers. I have a minimum spend of £5 as payment sense credit my account on a daily basis and I accrue bank charges on each payment.
Our first subject is;
‘How are you embracing technology within your business? What and how has it worked for you. What would you like see introduced and how has it benefited your business?’ Also, I received a call from UberEats who offered me a good deal on delivery, so I have taken them up on that and that has increased trade too. I am also working on reduced hours which reduces staff wages and there aren’t as many dead periods in each shift so all in all this pandemic has worked quite well for me.”
NFFF response Many shops had adopted new technology and I said at the start of this that the ones that adapt will come out of this in better shape, that will be relevant throughout this. The way things are looking this is not going to be over any time soon and we need to prepare for the long haul. With Winter looming its going to be so important to have many ways for people to pay and if you can deliver the food to them even better. I still have not seen a logical explanation for any business to still be cash only after what we have seen this year.
Member B “Our new click and collect system through the Heinz sponsored app from stampapp has been great ..... in the first week we’ve had over 100 people download the app with over 36 orders in the first week. Customers are happy, no queuing , no waiting outside and this is especially important with winter on the way!”
NFFF response The pandemic has pushed more people towards using online ordering, I started click and collect a few years ago and my first customers was in his seventies so I knew then it was the future. I think we have jumped forward 3-5 years during this pandemic and a lot of the changes are for the better.
26
www.nfff.co.uk
We’ll save you money We scan the whole of the market to find the best utilities deal for you and your business.
McWHINNEYS ‘FLAMIN’ HOT’ SAUSAGES
For many years I have been asked if McWhinneys produce ‘hot dogs’. The person asking invariably goes on to explain that they don’t want a German type hot dog such as a bratwurst, frankfurter or some other rubbery sausage, but something which tastes like a British sausage, but it must have a bit of a ‘kick’. In more recent times the number of enquiries began to increase and that made us sit up and take notice. T Quality told us that if we were to produce such a sausage, they would list it in all of their depots. The challenge had been laid down and we had to respond. I spoke to our managing director, Kevin McWhinney, and he decided that we must try to produce something that matched the description of the products that the customers were looking for. He experimented with different recipes and eventually came up with a sausage which was based on our usual high quality McWhinneys sausages, but also had the ‘kick’ which people had requested. We ended up making a sausage which ticked all the boxes, but unfortunately before we could start commercial production lockdown happened. As a result this had set our plans back six months, but we are now ready to launch our McWhinneys Flamin’ Hot sausages. We are therefore announcing that McWhinneys Flamin’ Hot sausages are now available for sale. The product has been trialled and we have received very encouraging feedback with a number of people saying that this is the best sausage they have ever tasted. We have agreed that Quality will be the sole distributors for the remainder of 2020 in view of their input in the initial stages of production and their depots now have stock for customers to buy. Why not contact your local T Quality representative and try some – you won’t be disappointed.
Written by Ivan Bond, Sales & Marketing Manager of McWhinneys Sausages
28
www.nfff.co.uk
NATIONAL FISH & CHIP DAY 2020 1. Why was National Fish and Chip Day set up? Back in 2015, one of the finalist businesses of the National Fish & Chip Awards - namely Papa’s Fish & Chips mentioned how a National Awareness Day for fish and chips would be a great addition to the industry calendar. This idea was picked up by a member of the NEODA Board and NEODA decided it was something they could champion, so the first ever National Fish and Chip Day began with a small programme of creative and attention grabbing media activity, undertaken to bring the day to life in the mind of UK consumers and support the industry in driving footfall to local fish and chip businesses - including fish and chip shops, restaurants and foodservice establishments across the UK to support sales. National Fish and Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position in the eyes of both consumers and the media as the nation’s favourite dish. 2. Who runs National Fish and Chip Day? The National Edible Oil Distributors’ Association (NEODA) runs National Fish and Chip Day. The National Edible Oil Distributors’ Association is a non-profit organisation established in 1947 and its members include edible oil and fats refiners, processors, distributors and waste oil collectors. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, and potato preservatives) and other industry bodies. NEODA members operate a Guarantee of Confidence scheme whereby all packs of edible oil and fat sold and distributed by members adhere to a strict set of requirements concerning product contents, labelling and pack sizes. Only products that meet the stringent set of criteria can carry a ‘Guarantee of Confidence’ logo. This label assures the quality of products, so consumers can purchase them with complete confidence. 3. Why does NEODA run National Fish and Chip Day? National Fish and Chip Day is an awareness day for the consumer. This means it embraces all formats of the dish not just fish and chips from the local chippy. We try to encompass everyone involved in creating this iconic British dish from fish and chip shops, pub chains, restaurants, retailers to the fishermen and farmers who
provide the sustainable and natural ingredients needed to create this nutritionally-balanced family favourite. NEODA works closely with other industry organisations and trade bodies such as Seafish, the National Federation of Fish Friers (NFFF), the Frozen At Sea Fillets Association (FASFA) and The Fisherman’s Mission, to achieve the best success on the day. 4. What do NEODA get out of it? NEODA members already have excellent relationships within the industry and this day helps to consolidate and further build on these. It’s a feel-good-day that everybody loves working on and lots of NEODA members get fully behind the day by providing monetary support, prizes and the services of their respective staff to travel around the country engaging with fish and chip shops, often spending the day with them helping out in the shop. 5. Why should I get involved and what’s in it for me? Supporting National Fish and Chip Day doesn’t have to be time consuming or expensive. By taking part you are joining in an Awareness day that generates huge media coverage in both the build-up to the day and on the day itself. Social media is a cheap but fantastic way to promote your business to both existing customers and also attract new customers to your shop or restaurant. NEODA help you as much as possible to celebrate this awareness day and we have created a core set of promotional support materials (which are downloadable from the NEODA website - www.nationalfishandchipday. org.uk) that you can use to develop your own National Fish and Chip Day campaign. 6. Do I have to run a competition or give things away? Absolutely not! This is not the intention and we stress year-on-year that you could do as little as putting up a few balloons in your shop and run a small raffle prize in the build up to the day if you wish. Lots of shops do nothing but still have a successful day because of the PR generated around the day. Lots of shops have reported that National Fish and Chip Day is their most successful trading day of the year, even superseding Good Friday. With a few small ideas and a lot of enthusiasm, you can create a real buzz.
Fish Friers Review
29
7. How can I decorate my shop?
10. Why is it a day not a week?
Through the National Fish and Chip Day website we sell t-shirts and caps for shop staff and bunting for the shop. These items are all undated so can be used year after year. Our website allows you to download posters for the shop and lots of the industry’s distributors give away promotional posters to shops in the weeks leading up to National Fish and Chip Day. Balloons and unbranded bunting can be purchased cheaply online.
National Fish and Chip Day was inaugurated the year after the Agriculture and Horticulture Development Board (formerly The Potato Council) disbanded their annual Chip Week promotional initiative. Although consideration was given to the event being a week long, this was considered too long and would cause many shops to feel too much pressure in trying to publicise the campaign for a week and keep up the momentum. However, there is nothing wrong with shops creating the buzz all week leading up to the Friday of National Fish and Chip Day. Many shops run offers all week, with the main event happening on the Friday.
8. Why is it on a Friday?
COMPETITIVE & COMPREHENSIVE
FISH & CHIP SHOP INSURANCE
GET YOURS TODAY!
01924 499182 30
www.nfff.co.uk
Friday is synonymous with fish and chips - historically fish were considered okay to eat on religious fasting days hence ‘fish on Friday’ was born. Friday is also traditionally the day when consumers think of eating fish and chips and is also the day most likely for them to be influenced by social media and wider media awareness/encouragement to do so. The thinking behind National Fish and Chip Day is to try to actively encourage people who either don’t buy, or have stopped buying, fish and chips to re-consider purchasing them again. 9. Why is National Fish and Chip Day in June when potatoes are often not at their best quality? It was initially decided that National Fish and Chip Day would take place on the first Friday in June in order to spread out throughout the year the various industry events or campaigns related to fish and chips - including the National Fish & Chip Awards run by Seafish, the annual Chippy Chat Ball and the NFFF Annual Ball. The first Friday in June also usually falls on school half term holidays in England and Wales, a time when it was considered there would be increased consumer footfall to fish and chip shops. However, given the postponement of this year’s event to September due to the Covid-19 situation, NFCD 2020 was deemed to be hugely successful so consideration is currently being given to future timing of the event.
11. How is NF&CD funded and what is this money spent on? National Fish and Chip Day is funded in the main by Seafish, with additional support provided via the generosity of industry partners such as FASFA and the NEODA membership. The majority of funding goes towards running a wide and varied PR and media activity campaign to publicise NFCD, and which has resulted in a year on year increase in resultant media coverage, with over 62 million people reached. Success stories include National Fish and Chip Day being featured on: BBC’s The One Show; BBC Saturday Kitchen; ITV Loose Women; ITV This Morning; Forces TV; BBC Radio 2; BBC Breakfast News; ITV’s Coronation Street; Talk Radio; Absolute Radio; Radio X; LBC; Magic; 5 Live, Heart FM, Capital and Radio London. Consumer print media coverage includes titles such as The Daily Mail; The Sun, The Daily Star, The Daily Express, The Daily Mirror, City AM, i, Metro, as well as Woman’s Weekly, That’s Life, Take a Break, Country Living amongst many others. This is alongside a strong social media presence for NFCD where the day was trending on Twitter from 8am.
0HPEHUV RI WKH ,QVWLWXWLRQ RI &RPPHUFLDO %XVLQHVV $JHQWV 1DWLRQDO $VVRFLDWLRQ RI (VWDWH $JHQWV DQG )HGHUDWLRQ RI 6PDOO %XVLQHVVHV
ttt͘ZK^ E^͘ K͘h< D />͗ /ŶĨŽΛĞͲƌŽƐĞŶƐ͘ĐŽ͘ƵŬ
ABI 0AHI 0H RHNK MABGDBG@ H? L>EEBG@ RHNK #BLA ABI 0AHI ,I \RX FRXOG EH LQWHUHVWHG LQ 6HOOLQJ \RXU )ULHG )LVK %XVLQHVV WKHQ SOHDVH FRQWDFW 5RVHQ¶V IRU \RXU «
#/"" 1")"-%,+" 20&+"00 3 )2 1&,+ #/"" 1")"-%,+" 20&+"00 3 )2 1&,+
/Ĩ LJŽƵ ĂƌĞ ƚŚŝŶŬŝŶŐ ŽĨ ƐĞůůŝŶŐ LJŽƵƌ ďƵƐŝŶĞƐƐ ƚŚƌŽƵŐŚ Ă 'ĞŶĞƌĂů ƵƐŝŶĞƐƐ dƌĂŶƐĨĞƌ ŐĞŶĐLJ Žƌ WƌŝǀĂƚĞůLJ͕ ĂƌĞ LJŽƵ ĐĞƌƚĂŝŶ ƚŚĂƚ LJŽƵ ǁŝůů ĂĐŚŝĞǀĞ ƚŚĞ ďĞƐƚ ƉŽƐƐŝďůĞ ƉƌŝĐĞ͘
zKh Kh> hE Z^ >>/E' z D Ez άϭϬϬϬ͛Ɛ͘
2XU 3URPLVH WR DOO 9HQGRUV e 2XU 3URPLVH WR DOO 9HQGRUV e
^ŽƵƚŚ ŶŐůĂŶĚ͗ ϬϮϬ ϴϱϯϵ ϲϰϮϲ EŽƌƚŚ ŶŐůĂŶĚ͗ Ϭϭϭϯ Ϯϯϰ ϮϮϯϰ
1A> #BLA #KB>KL @>GM
12 6$/( « 12 &200,66,21 12 6$/( « 12 &200,66,21 12 $'9(57,6,1* &2676 12 $'9(57,6,1* &2676 12 :,7+'5$:$/ )((6 12 :,7+'5$:$/ )((6 12 :(%6,7( &+$5*(6 12 :(%6,7( &+$5*(6
&DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH &DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH 0DNH VXUH \RX DVN WKHP ILUVW 0DNH VXUH \RX DVN WKHP ILUVW
&29(5$*( 7+528*+287 7+( 81,7(' .,1*'20 KǀĞƌ ϭϱ͕ϬϬϬ &ŝƐŚ Θ ŚŝƉ ^ŚŽƉƐ ŶĞŐŽƟĂƚĞĚ ďLJ ZŽƐĞŶ͛Ɛ ƐŝŶĐĞ ϭϵϱϵ
NFFF ASSOCIATE MEMBERS
Business Directory NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board. If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk
INDUSTRY PARTNERS
AHDB Potatoes
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
Coeliac UK
Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk
FASFA
Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
The Sustainable Restaurant Association Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
ENERGY/CARD PAYMENTS
Energy4
Contact: Tom Collier Tel: 01642 888816 Email: bills@energy4.co.uk Web: www.Energy4.co.uk
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
32
www.nfff.co.uk
Paymentsense
Morrish Solicitors LLP
DUCT CLEANING/RANGE SERVICING
Thornhill Insurance
Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/
Discount Range Services Ltd
Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk
Duct Cleaning Service Ltd
DUCT CLEANING SERVICE LTD
Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) Mobile: 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Web: www.ductcleaningserviceltd.co.uk
Keep Environmental Services
Contact: Dave Penson Tel: 01472 602012 Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
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
Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Website: www.thornhillinsurance.co.uk
FISH SUPPLIERS
Unique Seafood Ltd
Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk Email: mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk
Collins Seafoods Limited
Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk
F Smales & Son Ltd
Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk
Pacific West
Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
T Quality
Contact: Derek Dews Tel: 08452 505605 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
Irvin & Johnson
Kerry Foodservice
Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk
Middleton Food Products
Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com
S&B Herba Foods Ltd
Contact: John Rispin, Head of Branded Tel: 01689 878724 Mobile: 07768 531996 Email: john.rispin@sbhf.com Web: www.sbhf.com
Sarson’s
Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk
Keejays Ltd
Sauce makers to the Fish and Chip Industry
Contact: Sammy Lee / Amanda Walden Tel: 01473 827304 Email: sammy@keejays.co.uk / amanda@ keejays.co.uk or enquiries@keejays.com Web: www.Keejays.com, www.goldfishbrandprofessional.com
GENERAL TRADE
B Smith Packaging (Worcester) Ltd
Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
BD Signs
Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
FINANCIAL, LEGAL AND INSURANCE
GENERAL FOOD SUPPLIERS
E.B. Gas Services
Johnson Reed Catering Finance
Blenders
Frytech Ltd
Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com
Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk
Contact: Barnaby Barber Tel: +44 02890 243344 Email: sales@blenders.ie Web: https://blenders.ie/
Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
NFFF ASSOCIATE MEMBERS P&G Professional
Contact: Customer Care Team Tel: 0800 716 854 Website: https://pgpro.co.uk/
Ceres | Pure Food Innovation Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
Environmental Products and Services Ltd
Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com
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
Jess Turner Potato Merchant Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
Farm Frites UK & Ireland Contact: Nic Townsend Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com
RANGES AND CATERING EQUIPMENT
Florigo
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk
Sign Focus
Kepak
Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com
Peel Tech
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
AquaMundus / Magnete / Thermaco
Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com
FILTRATION
Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com
Holland’s Pies
Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk
Meadow Vale Foods
Premier 1 Filtration
Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
Vito UK
Vic Graham Potatoes
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com
Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/
OILS AND FATS
ADM Trading (UK) Limited
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Nortech Foods Ltd
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
POTATOES AND PRE PREP CHIPS
Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk
PG Chips Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips
Isle of Ely
Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk
Mitchell Potatoes Ltd Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk
Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Hewigo UK Ltd
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
JJ Food Service Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com
V A Whitley & Co Ltd Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
MARKETING
Eat Marketing Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
STRATEGIC PARTNERS
Lincat Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk
DELL Technologiest Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com
Waterworx UK Contact: Mike Campbell Tel: 01772 595375 or 07753 184874 Email: mikecampbell@waterworxuk.uk
RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz
WHOLESALERS
Drywite
Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
Friars Pride Ltd Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
Henry Colbeck Ltd Contact: Douglas Colbeck, Sales Director Tel: 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
Fish Friers Review
33
FEDERATION NOTICE BOARD
National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk
General Office PA to the Directors: Karen Clark - karen@nfff.co.uk Finance: Fiona McStay - fiona@nfff.co.uk Training & Quality Award: Helen Brook - helen@nfff.co.uk Membership: Contact: Eileen Kane - eileen@nfff.co.uk Fish Friers Review: Robert Norris - robert@nfff.co.uk
President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk
Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 Email: craig@nfff.co.uk
Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk
Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk
Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com
Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk
Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com
34
www.nfff.co.uk
Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk
Regional Director for Scotland Mr Stuart Atkinson North Street Chip Shop Tel: 07885249855 E: northstchipshop@aol.com
Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com
MEMBERSHIP New and Returning Members 25/08/20 - 06/10/20 Returning Members
Direct Debit Renewed Members
85
52
New Members Contact
Company
City/County
Contact
Company
City/County
Mrs Maureen Coverdale
Thackley
Bradford, West Yorks
Mr Stephen Farrell
Princes Crescent Traditional Fish & Chip Shop
Bare, Morecambe
Mr Richard Ashton
Ashton’s Fish & Chips
Bacup, Lancashire
Mr Cutesan Sahayanathan
Moreton
Wirral
Mr Luke Wood
Woody’s Traditional Fish & Chips
Leysdown on Sea, Kent
Mr Dal Virdi
Village Green Fish Bar
Wolston, Warwickshire
Mr Ken Chiu
The Chippie
Yelverton, Devon
Mr Connor Fettes
Ang's Fish Bar
Shepshed, Leicestershire
Mr David Farnham
Farnham’s
Boverton, Llantwit Major
Mr Michael O'Hagan
Bonymaen Fish Bar
Bonymaen, Swansea
Kingfisher Fish & Chips
Mr Cos Michael
Pisces
Heswall, Wirral
Mr Can Seyfi
Alton, Hants
Mr Gurpinder Singh
Wolverhampton
West Midlands
Mr Jaspal Duhra
Webster’s
Shipley, West Yorks
Mrs Laura Jones
Chippy Chippy
Holyhead, Anglesey
Mr Mark McManus
The Frying Yorkshireman
Gargrave, N Yorks
Mr Stephanos Constantinou
Shards Fryer
Shard End, Birmingham
Miss Julie Milton
Gosforth Chippy
Gosforth, Newcastle Upon Tyne
Mr Jeff Tulip
Wickham
Newcastle Upon Tyne
Miss Victoria Green
Pilling Chippy
Pilling, Lancashire
Mr Hamza Mir
Saltd and Batterd
Leeds, W Yorks
RETIREMENT SHOP FOR SALE Family business for over 65 years. Lease hold with council rent only 8k. Shop comes with 2 bedroom flat. Rental income currently £3,900
ASKING PRICE
£95k
Average shop takings £4.500 per week Town centre location near Tesco and Aldi Now available to Buy online Contact Matthew Black for details. Tel. 07970514987
Location to be discussed upon enquiry, as private sale is required. 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
Now available to Buy online
Now available to Buy online
Now available to Buy online
Contact: Dave Penson Tel: 01472 602 012 Mob: 07740 061 526 Web: www.ductcleaners.co.uk
DUCTING / RANGE / CANOPY CLEANING EXPERTS
Keep Environment Services are specialist in range and ducting cleaning and have been serving the fish and chips sector for many years. We provide full documentation, certificates and evidence packs. Henny Penny bags 42cm round papers 61 x 81 cm Kiremko liners 41 x 61 cm oblong papers All thethat supplies that you need for your oil/fat filtration units, frying ranges, HennyHenny Pennymachines, machines, Picto All the supplies that youyour need for your oil/fat filtration units, frying ranges, Henny Penny and All the supplies you need for oil/fat filtration units, frying ranges, PennyPicto machines, Picto and We work 24/7 with our main and Frymaster filters machines. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/ support areas been Yorkshire, Frymaster filters machines Frymaster filters machines fat Filter machines including Kuroma Pressure Fryers. Lincolnshire, Midlands and Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder. Spares and repair servicing of your Merlin, 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 Lancashire. 42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
rs.co.uk
Pressure Fryers. Servicing and repairs are undergone byPressure highly qualified and reputable professional engineers. Fryers.
Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder 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
Servicing and repairs are undergone by highly qualified and reputable professional engineers
Fish Friers Review
35
THE NFFF ULTIMATE RECIPE COLLECTION Looking for new menu ideas? In every issue of the Fish Friers Review we will be providing you with new menu options, shared by other NFFF members and by the NFFF, to trail at your own takeaway and restaurant
NFFF HOMEMADE FISHCAKES Ingredients
As served in... The NFFF Training Academy
• Use 50% fish and 50% potato to make this recipe
7. Once fish is cooked put the fish and mashed potato into a bowl and mix together.
• Fish
8. Add the fresh parsley
• Potato
9. Add enough breadcrumbs to the fish, potato and parsley mix to make a dough consistency.
• Parsley • Breadcrumbs
10. Weigh out the mixture into 4oz portions.
• Butter
11. Roll each portion into a ball and wrap in cling film.
• Milk • Salt
12. Store on a tray in the fridge until ready to use during the day/evening shift.
• Black pepper • 2 tablespoons of dried parsley
13. When ready to use take the fishcake from the fridge and whilst cling film still in place press the ball consistency with the palm of the hand into a flat round approx 1.5 inches deep.
INSTRUCTIONS: 1. Peel potatoes and cut into small chunks. 2. Add potatoes to a pan and cover with water, add a pinch of salt.
14. Batter or breadcrumb the fishcake and fry until cooked thoroughly.
3. Bring potatoes to the boil. Once cooked drain potatoes and then mash 4. The potatoes until a smooth consistency and no lumps. 5. Poach the fish bits in a small amount of milk (enough to cover the fish) add, black pepper, salt and a little knob of butter. 6. Chop a good amount of fresh parsley very fine
36
www.nfff.co.uk
If you have a recipe which you would like to share with NFFF members please send them across to media@nfff.co.uk
100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet itâ&#x20AC;&#x2122;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.
Itâ&#x20AC;&#x2122;s naturally low in Tranâ&#x20AC;&#x2122;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