Fish Friers Review - January - 2021 by National Federation of Fish Friers

WRITTEN BY FISH FRIERS FOR FISH FRIERS ISSUE 1 // JANUARY 2021

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

PRESIDENTâ&#x20AC;&#x2122;S NOTES Written by Andrew Crook, NFFF President It is usually this time of the year where we are looking forward to the National Fish and Chip Awards, as one of the highlights of the year it will certainly be missed. It has been a tough start to the year, the standard January downturn has been further compounded by the lockdown and the cold weather. We have just got to ride out this period and hopefully things will look more positive by Spring. We have come through a lot, but it is now time to start looking at the revival phase of the pandemic. Hygiene and food safety is going to be so important in the future when it comes to customers deciding where to eat. Training can be a great way to demonstrate to your customers that your business is safe so the NFFF have teamed up with a training company to provide low cost, easy to use online courses. You will find a link to these courses on the NFFF website or further on in this magazine. The more you can upskill your team the more robust your business will be. We also have just seen the second Women in Fish and Chips seminar. I have always said that getting operators talking to each other,

sharing ideas and experiences is what will keep fish and chips moving forward. We are all colleagues, and it is great to see initiatives like WiFC providing a forum to get people talking.

Published by The National Federation of Fish Friers

I cannot write this piece without mentioning a very special lady who I sadly lost this month. My Mum, Pat, had supported both my Dad and I within our role of NFFF President. She was often overlooked but without her support neither of us could have done what we have, and she often reminded us that it was her that started it all way back in 1984 when she bought a fish and chip shop, once I was in school. When my Dad was at NFFF HQ she often assisted the office staff with filling envelopes and the like, she did not want to just sit there idle. Since my Dad passed away in 2011, we have faced many challenges and overcome them all. She was fish and chips through and through, and still rolled her sleeves up into her seventies when needed. This industry has so many family businesses and I think it creates a special bond between you all. I can look back with fondness at all the memories I have at home and at work.

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

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CONTENTS Page 2-3

Page 10-13

Page 14-15

Page 16-19

NFFF 2021 Statement

Coronavirus Survey Results

Richard Ord awarded MBE

Opinions Matters 1

NFFF IN 2021, OUR NEW YEAR STATEMENT

2020 has been a tough year for everybody, they say we get one of these pandemics every few generations, I must have missed that memo! We have seen most of the world shut down and 9 months on we still have severe restrictions in many areas. With the new variant being able to spread quickly we may see some tough restrictions next year until we have the most vulnerable vaccinated. The NFFF will be there to represent the fish and chip industry to help get the support we need. Our focus in December has been on the proposed ban on advertising High Fat Salt and Sugar (HFSS) foods. We met with the Department of Digital, Culture, Media and Sport to establish the scope of the proposed legislation and we will continue to lobby to get an exemption for small businesses into 2021. If this legislation goes through it will mean you cannot post any stories on social media featuring HFSS food. We feel this puts small businesses with minimal marketing budgets at a disadvantage as large national and multinational brands have the budget to find innovative ways to reach consumers. VAT is always high up on the agenda for the NFFF. In January 2020 we wrote to the PM to highlight the

unfair burden VAT places on hot food businesses. With many other trades with zero rated inputs and standard rate outputs they can enjoy a scheme called the margin scheme, paying VAT on the profits. Where this scheme may not be an easy fix for hospitality, we do feel it is time to sit around the table and try to find a taxation system that does not suffocate our industry and allows us to create jobs while also rewarding our employees for the hard work and unsociable hours they have to work. We believe by not overburdening the industry we can help the recovery of the economy. It is great to see shops making their MPs aware of the need for an extension to the VAT reduction thanks to the letter template produced by Stelios at Ceres. Government do like to hear from small businesses on issues but with many hotels and restaurants currently closed we decided that it is better to let other hospitality businesses take the lead on calls for the extension until the New Year. Once we are into 2021, even though we are likely to see further restrictions, we know there will be more of an appetite from Government to look to recovery. We are planning some activity in Quarter One to support calls for an extension throughout 2021 which will give time for the sector to hopefully work with Government to help come up with a system that allows the sector to grow whilst also providing valuable revenue for the Treasury. We will hopefully be pulling together both operators and the supply sector to help on this sector wide initiative.

GET LETTER TEMPLATE FROM CERES CLICK HERE

www.nfff.co.uk

We managed to reopen our Training Academy to support the industry again. Its relaunch during the pandemic was born out of necessity with so many enquiries coming in from people about to start out in the business, we have also been able to support existing friers who wanted to polish up their skills. The training team, headed up by David Miller, have worked miracles using video calling to deliver the theory side of the course and then socially distanced practical sessions. The feedback we have received has been phenomenal and we have seen some amazing businesses launch. In 2021 we plan to further develop our training offering. The Fish Friers Review was the first magazine written for the fish and chip industry; its first issue was way back in 1925. In December we launched our new digital site FishFriersReview.co.uk, not only will it enable us to get the latest news to you quickly, but it gives us the capability to share information about meetings we attend or initiatives we are working on. Fulfilling our NFFF roles while also running our own business can be difficult but we try to prioritise the important bit which is informing members on what we do and when we are doing it, quite often you presume people are aware. In 2021 we will be doing more to keep members up to date, not only were we the first fish and chip magazine but we like to be the first to

innovate and evolve. Communication is going to be one of our key areas of focus but sometimes we cannot disclose everything we are working on or what is planned as it could prejudice our efforts. If there is something you would like us to get involved with, or want to know if we are already working on it then please get in touch using the contact button at the bottom of the page. 2021 is likely to throw a few curve balls at us too but with the network we have we are well placed to help so please get in touch if you need any help. We have competed with huge change this year and together we can adapt and overcome whatever is thrown at us. The NFFF Board work on a voluntary basis to represent the industry but we can only function thanks to membership. We were founded by a group of fish friers in 1913 who recognised that we were stronger when we have a united voice. There is strength in numbers and the NFFF is the only organisation that understands what the needs of the fish and chip industry are, and we also now have the contacts in the wider takeaway and hospitality sector. The more members we have the stronger we are and the more we can do for the industry. Kind regards Andrew and the NFFF Board.

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IN THE NEWS

Catch up with all the news you might have missed. All news stories are taken from www.FishFriersReview.co.uk Supreme court judgment in FCA’s business interruption insurance test case Jan 15, 2021 The Supreme Court has today delivered its judgment in the Financial Conduct Authority’s (FCA)’s business interruption insurance test case. The Supreme Court has substantially allowed the FCA’s appeal on behalf of policyholders. This completes the legal process for impacted policies and means that many thousands of policyholders will now have their claims for coronavirus-related business interruption losses paid.

READ MORE - CLICK HERE

Critical worker letter – template Jan 14, 2021 In accordance with Government guidance, from 6 January, people can only leave home for work purposes where it is unreasonable for them to do their job from home.

READ MORE - CLICK HERE

Scotland – increase to carrier bag charge Jan 13, 2021 The minimum price of a single use carrier bag is set to increase from 5p to 10p.

READ MORE - CLICK HERE

www.nfff.co.uk

List your coastal business for free on booking tool englandscoast.com Jan 12, 2021 2021 is set to be the year of the staycation (when it is safe to explore), and whether you’re an accommodation provider, food or drink establishment, attraction or event, if you’re a coastal business in England, you can boost your marketing presence without spending a penny – now there’s some good news at last!

READ MORE - CLICK HERE

National Fish and Chip Day returns in 2021 Dec 10, 2020 National Edible Oil Distributors Association (NEODA) is delighted to announce that the most popular awareness day of the year, National Fish and Chip Day, will be returning for its sixth year and will take place on Friday 4th June 2021.

READ MORE - CLICK HERE FOR ALL THE LATEST NEWS VISIT OUR NEW FISH FRIERS REVIEW WEBSITE. FishFriersReview.co.uk is dedicated to bringing you the news as it happens! With dedicated sections for: • COVID-19 • Fish and Chip Industry • Hospitality • The NFFF • The NFFF Director Blog …and much more.

CLICK HERE

A Big Thank You from Drywite! In these challenging times that we have all shared and continue to share, we are sincerely grateful to all our loyal Fish Friers and Distributors for your continued support. Having worked together for many years with our frying colleagues, the values of quality, reliability and understanding your needs continue to be the cornerstone of all we do. Our team is here to support you, provide advice and help just as we always have been, so please give us a call on 01384 569556 or email sales@drywite.co.uk

Working with the Fish Frying Industry since 1933.

NFFF TRAINING ACADEMY

New year – new ambitions – NFFF Zoom training courses The NFFF Training Academy team have been working hard to continue to support the fish & chip industry during the Covid 19 pandemic. We have adapted our training methods to enable access to training during the lockdown and we are pleased to announce that we are still able to offer the following Zoom training courses. Delivery of the Zoom theory will be as normal over the 3 days. If you already have a shop then we can offer practical live sessions over Zoom to get you started; these will include the basics such as fish, potatoes, batter and oil. Then, once we are in the position to offer training at the academy, and if you feel that you would like further practical training, you will have the opportunity to attend a one-day practical course at a discounted rate. For those who do not currently have a shop, you can undertake the Zoom theory over 3 days. Then, when you have a shop, you can undertake an

intense one-day practical course at the training academy at a discounted rate. In addition to the above, we also offer 4 Level 2 online qualifications to allow you to gain further knowledge and understanding. Further information about other courses which we offer can be viewed in our 20/21 Training Prospectus.

CLICK HERE

The NFFF would like to announce the exciting news relating to the Level 2 and Level 3 Online Qualifications that we offer. The NFFF now have a new provider for these online qualifications with excellent content and at excellent prices. The online qualifications are available to all our NFFF members and their staff.

Level 2 HACCP £9.50 + VAT (£11.40 including VAT)

The qualifications that we are currently offering are as follows:

We also offer a higher level for the Food Hygiene

Level 2 Food Hygiene £9.50 + VAT (£11.40 including VAT) Level 2 Health & Safety in the Workplace £9.50 + VAT (£11.40 including VAT)

www.nfff.co.uk

Level 2 Allergens Awareness for Caterers £9.50 + VAT (£11.40 including VAT) Level 3 Food Hygiene £65.00 + VAT (£78.00 including VAT)

TO ORDER YOUR ONLINE QUALIFICATIONS CLICK HERE

www.tquality.co.uk 0330 1243707

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GIVE YOUR BUSINESS A NEW YEAR BOOST! Join the NFFF Quality Accreditation Scheme The NFFF Fish & Chip Quality Accreditation Scheme is all about finding those shops throughout the UK that serve their customers the FINEST QUALITY fish and chips, assessing them against our quality benchmark and rewarding successful applicants who pass the inspection with the ‘BIG Q’. Our scheme has never been more accessible; working with our Accreditation partner Sarson’s Vinegar, we have been able to reduce the cost to shops wishing to sign up to the scheme! OUTLETS

COST

1 Outlet – NFFF Member

£125 + VAT

Additional Outlets – NFFF Member

£50 + VAT Per Shop

1 Outlet – Non NFFF Member

£200 + VAT

Additional Outlets – Non NFFF Member

£150 + VAT Per Shop

Dual Membership

£37.65 + VAT

Why should I join the new NFFF Quality Accreditation Scheme? The Quality Accreditation is a great marketing opportunity and promoting your business through the display of an award such as this helps you to increase customer confidence and awareness, it also helps your business to stay one step ahead. We are delighted to be working with Sarson’s UK, an icon brand, and we are busy working on marketing plans to promote the award to the general public, more will be revealed in the coming months. The Quality Accreditation Scheme is a great opportunity for your business to be independently audited by an experienced, industry approved assessor, who can highlight to you any areas where you can improve your business. How do I join the Scheme? You can now apply to the Scheme by visiting www.QUALITYFISHANDCHIPS.co.uk. The assessment now takes place by a virtual ZOOM inspection which will cover everything the previously physical inspections covered. To discuss further, simply call the NFFF Head Office on 0113 230 7044 or email QA@nfff.co.uk

START YOUR ACCREDITATION JOURNEY TODAY, CLICK HERE

www.nfff.co.uk

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NEW YEAR â&#x20AC;&#x201C; CORONAVIRUS SURVEY RESULTS Coronavirus restrictions were once again tightened at the beginning of January 2021. The NFFF produced a New Yearsâ&#x20AC;&#x2122; coronavirus survey so we could further learn about the situation that shops are in. The more information we have the better, as it gives us a broader view of what is going on across the country. We will be pushing for an extension to VAT reduction for the rest of 2021 and for eventual reform as we feel this is the best support from Government to allow the sector to recover. Some businesses will be facing rent arrears and having to make deferred tax repayments, others may be more affected by restrictions than others. Let us take a look at some of the results which we have gathered:

FURLOUGH SCHEME The furlough scheme has been crucial in aiding many businesses and the fish and chip sector is no different. Overall, just under 80% of all fish and chip shops who completed our survey had used the furlough scheme.

MEMBERS OF STAFF ON FURLOUGH AND THE LOCATION Q9: Do you still have employees on furlough?

Q8: Have you used the furlough scheme?

OPENING HOURS As shops have looked to adapt during the coronavirus, a number of shops have altered the hours shops operate. Over 86% of shops have changed their hours.

Breaking down the research further based on the location of the fish and chip business, again we can see that fish and chip shops in town locations no longer have staff on the furlough scheme whereas city centre and tourist areas are still quite reliant on the furlough scheme. NFFF President Andrew Crook comments: This is highlighting the issue that not all locations are affected in the same way. I think we can all say Covid has had an impact on each of our businesses, either increasing costs due to equipment, apps or just generally affecting trade, especially with restaurants mostly offering takeaway services, but some businesses have been really severely affected. The furlough scheme has proved useful to so many businesses to reduce costs.

www.nfff.co.uk

Over 50% of businesses who have changed their hours are now operating less hours per day. Only 4% of businesses have increased the hours they were open before the coronavirus started. NFFF President Andrew Crook comments: I think Covid has given most of us the chance to look at our operations and drop the hours that were maybe a little less busy. I also think customers habits have changed a little with them working from home. Time will tell if they return to normality once things improve.

Q14: Have your opening hours been affected by the coronavirus?

Town Fish and Chip Shops and Village Fish and Chip Shops – Roughly around 65% of fish and chip shops have seen turnover affected negatively however, 50% of the shops in question have only seen turnover slightly affected to 50% down. Tourist Area Fish and Chip Shops – Over 70% of shops in tourist locations have seen business turnover affected with 40% only being 20-5% down.

Q15: Shop who answered ‘YES’ to having their opening hours affected by the coronavirus

NFFF President Andrew Crook comments: This again shows that city centres and tourist areas are the most badly hit in ouR trade. These businesses should be able to apply for discretionary grants to help out as theY can prove that the pandemic has severely impacted on their trade. Q19: Before the latest national lockdown on (5th January) what level of business were your takeaways at compare to pre-covid?

CORONAVIRUS BUSINESS LEVELS COMPARED TO PRE-COVID LEVELS Over 69% of businesses have been affected in a negative manner by the coronavirus with 10% seeing no change and 21% of fish and chip shops seeing an improvement on trade since the coronavirus started. Breaking this data down further into locations we can see; City Centre Fish and Chip Shops – Over 80% have seen turnover affected in a negative way, with 40% of that trade down by more than 50%.

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Q19 Before the latest national lockdown on (5th January) what level of business were your takeaways at compared to pre-covid?

EXPECTATIONS OVER THE NEXT FEW MONTHS

City Centre Data 21-50% 21-50% up up on on turnover pre-covid pre-covid turnover

Lockdown has been announced and is ongoing in all devolved nations.

100-71% 100-71% down down on on turnover pre-covid pre-covid turnover

Turnover Turnover hasn't hasn't been been aﬀected aﬀected

70-51% 70-51% down down on on turnover pre-covid pre-covid turnover

65% of businesses expect business to decrease however 80% of businesses have confidence that their businesses will survive over the next 6 months.

NFFF President Andrew Crook comments: I think that although we are expecting a downturn we also stand a NFFF - New Year Survey good chance of getting through this, especially as we see 50-21% 50-21% down down on on the vaccine roll out. Domestic tourism is likely to be pre-covid pre-covid turnover turnover strong Q19 Before the latest national lockdown on (5th January) what level of when things are relaxed so the coastal shops ANSWER CHOICES business were your takeaways at compared RESPONSES to pre-covid?and tourist shops should get their bite of the cherry at 10.00% that point. 100-71% down on pre-covid turnover 20-5% 20-5% down down on on turnover pre-covid pre-covid turnover

Town Data

30.00%

70-51% down on pre-covid turnover

50-21% down on pre-covid turnover

71-100% 71-100% up up on on pre-covid pre-covid turnover turnover

20-5% down on pre-covid turnover 51-70% 51-70% up up on on pre-covid pre-covid turnover turnover Turnover hasn't been affected 21-50% 21-50% up up on on 5-20% up on pre-covid turnover pre-covid pre-covid turnover turnover

20.00% 100-71% 100-71% down down on on pre-covid pre-covid turnover turnover 20.00% down on on 70-51% 70-51% down 10.00% pre-covid pre-covid turnover turnover

Q20: What are your expectations about turnover in the next couple months during the new national lockdown?

0.00%

5-20% 5-20% up up on on 21-50% up on pre-covid turnover pre-covid pre-covid turnover turnover

10.00% 0.00% 50-21% 50-21% down down on on turnover pre-covid pre-covid turnover 0.00%

51-70% up on pre-covid turnover Turnover Turnover hasn't hasn't been beenturnover aﬀected aﬀected 71-100% up on pre-covid

NFFF - New Year Survey

20-5% 20-5% down down on on turnover pre-covid pre-covid turnover

RESPONSESwhat level of Q19 Before the latest national lockdown on (5th January) business were your takeaways at compared1.03% to pre-covid?

NSWER CHOICES

00-71% down on pre-covid turnover

13.40%

0-51% down on pre-covid turnover

Village Data

25.77%

0-21% down on pre-covid turnover

71-100% 71-100% up up on on turnover pre-covid pre-covid turnover

0-5% down on pre-covid turnover

51-70% 51-70% up up on on urnover hasn't been affected turnover pre-covid pre-covid turnover -20% up on pre-covid turnover 21-50% 21-50% up up on on pre-covid pre-covid turnover turnover 1-50% up on pre-covid turnover 5-20% 5-20% up up on on 1-70% up on pre-covid turnover pre-covid pre-covid turnover turnover

25.77% 10.31%

70-51% 70-51% down down on on 15.46% turnover pre-covid pre-covid turnover 5.15% 2.06%

1/1

Turnover Turnover hasn't hasn't 1-100% up on pre-covid turnover been been aﬀected aﬀected

20-5% 20-5% down down on on turnover pre-covid pre-covid turnover

100-71% 100-71% down down on on turnover pre-covid pre-covid turnover

NFFF - New Year Survey

1.03%

50-21% 50-21% down down on on turnover pre-covid pre-covid turnover

Q21: How much confidence do you have as a business owner that you will survive the next six months?

Q19 Before the latest national lockdown on (5th January) RESPONSES what level of business were your takeaways at compared6.35% to pre-covid?

NSWER CHOICES

00-71% down on pre-covid turnover

Tourist Area Data

17.46%

0-51% down on pre-covid turnover

20.63%

0-21% down on pre-covid turnover 100-71% 100-71% down down on on pre-covid pre-covid turnover turnover

71-100% 71-100% up up on on pre-covid pre-covid turnover turnover

0-5% down on pre-covid turnover

21-50% 21-50% up up on on urnover hasn't been affected pre-covid pre-covid turnover turnover -20% up on pre-covid5-20% turnover 5-20% up up on on pre-covid pre-covid turnover turnover 1-50% up on pre-covid turnover Turnover Turnover hasn't hasn't been aﬀected aﬀected 1-70% up on pre-covidbeen turnover

25.40%

7.94% 70-51% 70-51% down down on on 9.52% turnover pre-covid pre-covid turnover 7.94%

1/1

3.17% 1.59% 50-21% 50-21% down down on on turnover pre-covid pre-covid turnover

1-100% up on pre-covid turnover

20-5% 20-5% down down on on turnover pre-covid pre-covid turnover

ANSWER CHOICES

RESPONSES

100-71% down on pre-covid turnover

7.41%

70-51% down on pre-covid turnover

14.81%

50-21% down on pre-covid turnover

14.81%

www.nfff.co.uk 20-5% down on pre-covid turnover 12

37.04%

DO YOU FEEL THERE IS ANYTHING THE NFFF COULD IMPROVE ON? We thank you for all your kind words from the fish and chip shops who have completed the survey. Some of the responses to the above question can be seen below: “In the circumstances I think Andrew, the board and especially the staff are doing a magnificent job in these uncertain circumstances.”

pressing and many that are likely to be important in the future. We will be doing our best to get that information out to members as often as we are able.” “The biggest threat to the industry as I see it is the price of fish and the calorie count which the government want to put on our meals. As a member of NFFF I urge you to be as strong at lobbying the government as at all possible, and ask all members to lobby their MPs regarding fish stock and pricing”

“I think the NFFF have really spoken for the industry.”

Andrew Crook – “Fish pricing is beyond anybody’s control as it is controlled by market forces but if we were not as over-burdened by VAT we may not be as sensitive to it. Also, if we did not have operators undercutting and devaluing fish and chips, we would be able to charge a fair sale price to cover the cost of price fluctuations. If we have a quality product, nice premises, well trained staff, and lots of accreditation I think we should stand tall on pricing and I think the sooner the shops that serve massive portions and undercut on price, and maybe don’t have staff on the books and don’t declare their VAT are removed from our industry the better we will all be.”

As a Federation are always open to the thoughts of our members on areas where we can improve and help.

“I think the NFFF should be lobbying the Government to extend both the business rates relief scheme for hospitality as well as VAT reduction beyond 31st March”

“No. Your advice and help has been invaluable, and any question/query has been answered immediately.” “I think support has been excellent, guidance has been very quickly available. Vital in such fluid circumstances.” “The support received from The NFFF has been excellent clear & concise.” “I believe the NFFF is very effective!” “No, they have done a fantastic job over covid.”

“More support for restaurants. It’s almost as though we are irrelevant.” Andrew Crook “I think we are still in the survival phase of this crisis. Most of our restaurants have busy takeaways attached and the ability to furlough staff so I think it could be argued by Government that we have enough support for the time being to survive. We have to be realistic and avoid being seen as demanding. Whilst we know this is not ideal, if your business can be proved to be severely affected then contact your local council, we can try to support you with a discretionary grant application.” “I feel that the information relayed to us should be more fluid. I don’t mean information that the government have given us I mean information about what the NFFF do as a whole. There is a lot of stuff ‘in the pipeline’. I would like to know esp this year (2020) what the NFFF has done.” Andrew Crook – “We have recently released the FishFriersReview.co.uk to help improve communication with members. It makes it easier to write any public blogs on the go and when things get back to normal, we can give better feedback from meetings. It was one of our priorities in 2020 but obviously Covid overtook everything else and we had to focus on the survival of the industry, the NFFF and not to forget our own businesses. There is also an element of sensitivity with some of the work we do, and why we are doing it, that could be commercially damaging to the NFFF if it gets out early or can undermine a lot of the lobbying work that we are involved in. Rest assured we are working on all the key issues for the industry that are

Andrew Crook - “These are two of the main priorities we are focusing on through our involvement with the British Takeaway Campaign as we have a top London Communications firm and a strength of 50,000 businesses to fight the corner for the takeaway sector. I have been banging the drum about VAT in that forum for three years and it is now a priority.” “At the moment the single most important thing for me that needs sorting as i have just started doing deliveries is for the NFFF to arrange a scheme for takeaway insurance, a great company that charges by the hour is Zego but they will not work with independent chip shops only with people like just eat, a company the size of NFFF could contact them and arrange this, this must be effecting many members who have set up a delivery service.” Andrew Crook – “Delivery insurance is a nightmare. I have been speaking to the Association of British Insurers most of the year to get clarification, but it is still as clear as mud. In the eyes of insurance companies there is a huge amount of difference in cover such as to deliver to an office, to operating a delivery service with multiple drops an hour and racing against the clock. I know of members that have been sold policies and when they have looked further, they have found they don’t actually cover you. As I type this I am still awaiting clarification from the ABI.”

FOR MORE ON THE SURVEY PLEASE VISIT WWW.FISHFRIERSREIVEW.CO.UK

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RICHARD ORD AWARDED MBE IN QUEEN’S NEW YEAR’S HONOURS

Richard Ord, owner of Colmans Fish & Chips and Colmans Seafood Temple in South Shields, has been awarded an MBE in the Queen’s New Year’s Honours for his services to the hospitality industry and regeneration in South Tyneside. Richard, 66, started cutting fish at Colmans Ocean Road in 1969, aged 15, when fish and chips cost just 10p. At the time, he was the fourth generation to have worked in the family business, which started out as a beach shack in 1905 and moved to its current premises in 1926. Clocking up over 50 years’ service in fish and chips and the hospitality industry, Richard’s hard work, skill and commitment to quality has seen Colmans grow in size and stature, to become a landmark for fish and chips and seafood. His focus on sustainability and the environment, meanwhile, has resulted in Colmans breaking new ground, becoming the first MSC certified fish and chip shop in England, the first winner of the Good Catch Award, and featuring in prestigious restaurant bibles. Richard has been called upon many times to serve fish and chips at high profile events such as the Queen’s Birthday celebrations in Guatemala in 2008, and at the British Ambassador’s Residence, Villa Wolkonsky, in Rome in 2009. In 2017, Richard bought the derelict bandstand on South Shields beach, known locally as Gandhi’s Temple, turning it into an award-winning seafood restaurant and one of the most unique dining rooms in the country. Now in the hands of Richard’s wife Frances and fifth-generation sons of the family, Richard and Dominic, Colmans Seafood Temple has caught the imagination of people all over the country, increasing visitor numbers to the area and driving tourism.

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Commenting on his MBE, Richard says: “I’m absolutely thrilled and shocked. I never imagined in a million years I would be put forward for something like this but I’m very grateful for those that did. To me, I’ve done no more or no less than anyone else, I just go to work and do what I’ve always loved doing. “After such a difficult year for everybody in the hospitality industry, it’s just wonderful news.” Richard has been an ambassador for the fish and chip industry, raising it to new heights and training hundreds of young friers and chefs. He is also responsible for pioneering an open door policy, inviting others into his business to learn, something that has benefitted the careers of hundreds of other chefs today and which many other shops now do too. Recognising his services to hospitality, Richard adds: “I would like to think I’ve contributed somewhat, I’ve always encouraged others and tried to pass on our expertise and knowledge, to lead the way and do the right thing.

“The fish and chip industry has progressed hugely over the years, it’s much more environmentally aware and professional than when I first started. And, contrary to belief, fish and chips are far better now than what they were 50 years ago. The product, the packaging, the surroundings, and the service, it’s been elevated to a whole new level. I love it and I can’t imagine myself ever doing anything else.” Dedicating his MBE to his wife Frances, his sons Richard and Dominic, and his customers, Richard adds: “This award is for my family, our team and all the wonderful customers Colmans has served over the past century - which I can only imagine is in the many millions. Without their support, none of this would have been possible. Our customers are paramount, and I thank them from the bottom of my heart.” The NFFF are delighted Richard Ord has been recognised in the New Year’s Honours List and has been awarded an MBE. Richard, of Colman’s of South Shields and Colman’s Seafood Temple has made a huge difference to the fish and chip industry in a career spanning 50 years. Richard was awarded the NFFF Order of Meritorious Service in 2019 and the Outstanding Achievement Award at the National Fish and Chip Awards 2020. NFFF President Andrew Crook said upon hearing about Richards MBE, “I cannot think of anyone more deserving of the Honour, Richard has always opened up his business to inspire others and the first every young fish frier group visit was to Colman’s. His support of the industry and the NFFF has been unwavering. On a personal level it was Richard that convinced me that I should take on my current role and has always been there for support. I was absolutely delighted to hear the news and look forward to celebrating together once we are able, it’s a very positive end to a difficult year for all!” Richard also served on the NFFF Board and was one of the first fish and chip businesses to gain MSC Certification. A true legend of the fish and chip industry. “On an industry level Richard has been inspirational for many people for many years. Always willing to help and give people something to aspire to. On a personal level – I have been friends with Richard for many years and I don’t think there is anyone more deserving of this accolade. I am delighted for him and his family. Richard Junior will be looking for a pay rise now. Can’t wait to meet up with him and celebrate.” Calum Richardson, The Bay Fish and Chips “What can I say that has not already been said about Richard & his family, I consider it a privilege to call him a friend. Richard represents everything that is good about

this industry, offering help to the individual & to the greater industry. Richard was a key driver in helping the industry celebrate 150 years, I had the honour of presenting him & Francis the first ever NF&C Awards Restaurant of the Year trophy & more recently he was recognised with the Outstanding Achievement Award at the 2020 finals, an honour well deserved. Richard receiving an MBE in the 2021 honours list is just further acknowledgement of his hard work & dedication to this British Icon of “Fish & Chips”……………….Richard Well Done & Congratulations! Alan Peace, Kerry Foodservice “Richard Ord MBE. Hasn’t that got a great ring to it? It’s truly well deserved! Richard is Dedicated (with a capital D) to his family, his team, his friends and the fish & chip industry. Coming from a family business myself, his family ethos of being a social, economical and charitable asset to the borough is inspirational. Richard is kind and warm and has always given generously of his time to support and mentor others. His joie de vivre lights up any room and he’s got a wicked sense of humour too! Congratulations Richard on your well deserved gong!” Georgina Colbeck, Henry Colbeck “I was thrilled to hear that our great friend Richard has been awarded an MBE for his achievements, which is thoroughly deserved. Many will know about his efforts on the regeneration of South Tyneside, not least with the creation of the Seafood Temple, though not many will know how much he has helped others over the years, as well as being a big supporter of charitable events in his local community. Dedicating over 50 years of his working life to our industry, reaching the top of his game along the way - I feel privileged to have a close friendship with Richard, he’s helped me, just as much as he’s helped many others. A great man, supported by his wonderful family and team - Love them all.” Fred Capel – Chez Fred Fish and Chips, Bournemouth

Fish Friers Review

OPINIONS MATTER Your opinions have be answered by NFFF Treasurer Caroline Murphy

Opinions matter to us at the NFFF, we want to hear from you all. In recent Fish Friers Reviews we have featured our ‘Opinions Matter’ page. We want to hear our members opinions on subjects which affect our trade. The opinion could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all of your opinions and will provide answers on how we all as an industry can improve and move forward.

Member A Firstly VAT, personally I didn’t decide to defer my first payment to this January I had already taken the money and like to keep everything straight. The 5% has helped massively but I think we should by now have had some information regarding what is going to happen going forward are we going to jump straight back to 20% or staged. Being 5% has helped get the profit margins we need, I know we chose to run a fish and chip shop but our margins don’t compare to that of say a pizza shop. I think it’s time that everyone has to be registered or you only pay vat on takings above the threshold. It disgusts me that so many people are avoiding vat. We have used the furlough system but only for a few hours per week as we no longer open Mondays or lunchtimes so our full time workers are only doing 28 hours instead of their usual 37. We had the initial 10k grant which was a big help in our initial closure for a month before reopening with PPE and online etc to operate safely. Our landlord didn’t want to know about a rental holiday or a reduction in rent, but hopefully they will be more

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Our latest subject was; Coronavirus has caused many shops to suffer a great financial burden. • What grants have you been able to gain and how have they helped? • Furlough - did you use the scheme and how has that helped? • Have you been able to negotiate rent with your landlord? • Has the cut in VAT helped?

realistic when it comes to future reviews with sadly so many empty units, reduced footfall etc.

NFFF Response We all agree the reduction in VAT has been a huge help for the Industry. The initial dilemma was if there would be an expectation to pass the reduction on to the customer. Once this was overcome; I don’t know anyone who passed it on, the 5% has compensated us for the reduction in sales, and the squeeze in margins the industry has felt. Many deferred their VAT payments, rightly so from March 2020. As we entered the Pandemic we had no idea of what lay ahead, what cash we would need, and uncertainty of what Government Policies would be implemented to carry us through. An uncertain financial situation would prevail and back in April the rules were forever changing. Remember the daily Government updates at this time, they were mind boggling and forever changing on a daily basis. Retaining the VAT at 5% will help businesses that survive the Pandemic to return to profitability and prosper much quicker, to bounce back quicker in the latter half of 2021 (fingers crossed!)

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Will this be retained at 5% long term? We hope it will be through 2021, there are many businesses who are currently closed and havenâ&#x20AC;&#x2122;t even had the chance to take full advantage of the reduction. Beyond that, we think now is the time to find a solution that ensure the Government still has the same tax receipts, but the burden is more fairly distributed. The best forum for the NFFF to use to lobby for an extension is through our role at The British Takeaway Campaign and together we will be strongly working towards sitting around the table with Government, and the rest of the Hospitality Industry to discuss how we can create a taxation system that fairly encourages business growth and employment, whilst also providing valuable tax receipts for the economy.

Member B I opened my takeaway in 1984 and turned it into a chip shop in 87. Although I have been fairly busy for all those years, I have only maintained a good/average living standard. Since the VAT has reduced to 5%, I have actually got more money in the bank than I have ever had. I did claim the 10k grant also. Because of it, I gave free school meals away for a week and on 15th December, donated around 250 fish and chips to all pensioners as to provide a little joy for them in these

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awful times. It has also allowed me to help out with discounted prices for a local hospice and a couple of care homes. It just goes to show that if we had a reasonable rate of VAT permanently, we could lower our prices or pay our staff more. I have 3 staff who have worked here for over 20 years and some part timers 10 years and above because I pay a decent wage but if VAT was lowered on a permanent basis, it would be so much better for everyone. I have not as yet, had to do deliveries. I did close for 8 weeks in March last year and my landlady gave me a 50% reduction for that quarter.

NFFF Response Well done on your recent donations to help your local school children, pensioners, hospice and care homes. What a great way to give back. The Fish and Chip industry really do pull together and make a difference in their local communities. It is great to see that you were lucky enough to receive a 50% rent reduction for the first quarter. When the Pandemic hit we asked one of our landlords for a rent reduction, but were declined as was Member A. Options available with landlords include rent deferment, renegotiating lower terms, or extending the period of the contract if nearing the end of a lease.

The scale of these options will depend on the individual shop with regional and location variations as we navigate through the Pandemic. City centre shops are clearly struggling with reduced footfall, and I’m sure and hope they have negotiated new terms with their Landlords. I’m sure those who have taken advantage of the moratorium on the forfeiture on commercial leases will be hoping there is an extension beyond 31st March 2021.

NFFF Response

Member C

Making a claim on the CJRS is complicated if several staff are employed and it does feel as though we are acting on that conduit to pass on benefits on behalf of the Government. Both the payroll, and monthly claims can become an onerous procedure, with the responsibility on us business owners to get it right, with very little guidance. Thankfully, once claims have been submitted, the payments are prompt!

Busy single takeaway only shop in small (12,000 pop) East Devon Market town. March 20 lockdown. Closed shop completely for 7 weeks - followed by gradual opening over 3 weeks. Council grant of £10,000. This was a real help as we had very little cash and a wages bill of around £8,000 coming up a couple of weeks after lockdown announced. We applied for and got furlough grants for all staff. The system is complicated as we pay staff 4 weekly and the software seemed to expect staff to be monthly salary also calculating employers PAYE and NI and percentage calculations- but with careful use of a computer spreadsheet I was able to work it all out. Payment was prompt which was a real help. A good working knowledge of spreadsheets was I feel essential and not for everyone. It was a very stressful time. We had outstanding VAT of around £11,000 which we deferred. This is still outstanding at the time of writing. We have spent much of the grant to improve our telephone ordering system and shop signage, staff mask and visors, sanitizer gel, plastic screens and one way system set up. We were open for business through the summer months. Trade was down between 20 and 30% on the previous year. It was also much more concentrated into a shorter space of time. Much quieter at the start of the week and busier at the weekend. The real saviour of the business was without any doubt the reduction in VAT. This enabled us to bring all staff back from furlough during the summer on their standard hours. Personally, it was a very difficult time. In common with many owners we pay ourselves in dividends so no furlough money for us. We are however, both pensioners so we managed on that income.

Completely agree with your comments concerning the furlough system or the Job Retention Scheme (CJRS). The aim of the scheme is in the title, and in my business we have embraced this interpretation of the Job Retention Scheme. With many businesses initially closing, and then reopening on reduced hours the JRS, and now the flexible furlough have helped retain jobs in our Industry.

The Job Retention Bonus payment was also initially part of the Chancellors plans to encourage businesses to retain staff. Expectations of this payment within my business did play a part in our decision making and navigation through the Covid Pandemic, with initial payments to be made in January or February. Obviously multiple lockdowns later the JRB has been delayed, and we will have to see the £1000 initially promised is reinstated in some shape or form.

Member D Government Grants not helping fish and chip shops. Apart from the initial £10,000 Government Grant in April Fish and Chip shops have not benefited from the latest grant or the monthly LRSG grants as this is only available for restaurants that have been forced to close by law, that is restaurants but not takeaways. But now many of these restaurants have started doing takeaways. So not only are they receiving the grants but are now in direct competition with the takeaways who are not receiving the grants.”

NFFF Response The initial Council Grants were helpful in providing much needed cash and assisting in making the Industry Covid secure upon reopening. There appears to have been a recent shift in Council interpretation of the Local Restrictions Support Grants with takeaways impacted by lockdown restrictions encouraged to apply - although at the time of going to press, success is not known.

Fish Friers Review

NEW YEAR, EVEN ‘BATTER’ CLEANING Expert guidance from P&G Professional on the best products and procedures to help create a clean and hygienic establishment in 2021. With the first month of the new year not too dissimilar from many months of the last, fish and chip shops continue to operate under incredibly difficult circumstances. Whilst many pivoted to offer delivery services throughout 2020 and improved cleaning and hygiene procedures, it is important to consider what the key factors impacting customer’s decisions will be today, particularly as we navigate a third national lockdown. Undoubtedly, hygiene and cleanliness remain very much at the forefront of customers’ minds as takeaway remains the only available form of eating out. A poll of 2,000 adults by P&G Professional (the away-from-home division of Procter and Gamble) in 2020 revealed that Brits who never previously checked their favourite takeaway’s hygiene rating - as long as the food was good quality - are now more vigilant about cleanliness and hygiene than ever before. Now is not the time to get complacent, as the same poll revealed that over 70% admit to checking a fish & chip shop’s hygiene rating before visiting them, and almost half would not return if they noticed the surfaces and kitchen area were unclean. To help fish & chip shops communicate cleanliness to their customers and provide reassurance, P&G Professional launched its CleanPLUS Experience an initiative to aid businesses in their continued efforts to help build customer trust by offering resources and materials. Businesses who sign up for the CleanPLUS Experience will have access to co-branded digital and printed materials that showcase trusted name brands such as Fairy Professional, Ariel Professional, and Flash Professional. Apply for your CleanPLUS Experience today through your establishment’s P&G Professional technician or by calling 0800 716 854.

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Commenting on this, Emmerdale star and I’m A Celebrity… alumnus, Adam Thomas, who has struggled to keep his restaurant, The Spinn in Gately, afloat during the last 12 months, said: “With high overheads, we didn’t know if we’d survive and were prepared to go the extra mile to stay open. We made sure cleanliness and hygiene was our top priority. Using well-known cleaning brands like Fairy and Flash and the CleanPLUS Experience sticker is a great way to reassure customers of safety precautions.” Kelly Barnes, of Krispies – winners of the National Fish & Chip Shop of the Year 2019, added, “Whilst the sector has been allowed to remain operational during the third lockdown, the continued awareness surrounding hygiene maintenance means Fish & Chip Shop owners must be paying more attention to their procedures than ever before. This latest news from P&G Professional on its Flash sprays will be important to hygiene procedures in our stores.” With high quality and effective cleaning materials like these, established and efficient cleaning procedures can be distinctly communicated, showcasing wellknown brands like Flash, to prove an establishment’s safety and provide peace of mind to customers. Much like last year, 2021 will be somewhat turbulent but, with the vaccine rollout accelerating, there is light at the end of the COVID-19 tunnel. Flash Professional Disinfecting Multi-Surface Cleaner and Flash Professional Disinfecting Degreaser, received product approval for effective use against SARS-CoV-2, the virus that causes COVID-19 when used according to label directions. Alongside other tools like Fairy Professional and Ariel Professional, these form the perfect line up for a Clean Start in 2021.

To learn more about P&G Professional and its professional cleaning products please visit https://pgpro.co.uk/ or call 0800 716 854.

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Fish Friers Review

Get social media inspiration with The Foodie Calendar Throughout the last year, social media has proved to be an invaluable resource for fish and chip businesses to keep their customers informed in line with changing government guidelines. It also provides a platform to relay important information quickly, such as a change in opening hours, new ordering or delivery services and promoting special offers. The question is how do you fit in social media posting when running a business? The Foodie Calendar, powered by Eat Marketing, is jam-packed with over a hundred ideas to inspire your social media content for the new year ahead. The free to use online calendar has been designed specifically for the food industry, combining both national awareness days, weeks and events into one centralised resource. Each event listing includes advice for structuring a post along with relevant hashtags, to help generate creative ideas for social content.

“

Speaking about The Foodie Calendar, Maria Louca, Sales and Marketing Director at Eat Marketing said: “From working with many food businesses we understand how difficult it can be to find the time to post regularly on social media. We hope The Foodie Calendar inspires those in the industry to get creative with their social media posts and continue to nurture relationships with their customers online.” To discover inspiration for your social media strategy, visit: http://foodiecalendar.co.uk Alongside The Foodie Calendar, Eat Marketing also offers three social media packages tailored specifically for the food industry. The social media packages have been created to take the pressure off posting for business owners and are designed to suit a range of requirements and budgets. Want a helping hand with your social media activity? Find out more information about Eat Marketing’s social media packages by visiting https://eat-marketing.co.uk/social-packages or give the team a call on 0845 835 4661.

“

THE FOODIE CALENDAR

Today, the front door to your ﬁsh and chip business is being seen online. It's time to start investing in a social media strategy that connects with your customers. Maria Louca Sales & Marketing Director

visit: eat-marketing.co.uk/social-packages or talk to Maria on 0845 835 4661 for more details.

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Premium quality, Supreme taste!

Blakemans sausages are made with the finest cuts of pork and are widely recognised for their quality, taste, consistency and value. We have a fantastic selection of chip shop sausages available including our Supreme, Premier and Prime ranges. Our Premier sausage is also available as gluten free.

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Fish Friers Review

PUKKA LAUNCHES FULLY WRAPPED VEGAN PIES TO THE FISH & CHIP SHOP INDUSTRY Pukka, the people’s favourite pie brand in fish and chip shops , has announced that it is making its duo of vegan pies – Vegan Chicken & Mushroom and Vegan Minced Steak & Onion – available to chips shops to allow them to drive sales amongst vegans, vegetarians, flexitarians and meatreducers. Fish Friers Review Editor, Robert Norris, takes a closer look. Pukka has certainly solidified its status as ‘The People’s Pie’ with the launch of a new vegan range. Targeting the plant-based consumer isn’t always easy for fish & chip shops owners – unless they’re serving-up chips and mushy peas – so having a vegan pie solution available is game-changing for the industry. But it’s not just vegans that will want to take a bite of Pukka’s new offering. The pie baker has made its best-loved recipes suitable for vegans, with Vegan Chicken & Mushroom and Vegan Minced Steak & Onion, to have broader appeal amongst flexitarians, vegetarians, meat reducers – or even those who simply want to give a vegan pie from the chippy a try. Pukka’s General Manager, Isaac Fisher, explains: “The number of vegans in the UK has risen +350% in the last year , so it was important for us to lend chip shop owners a helping hand to cater to this growing trend and drive sales – particularly during such a challenging time. This is because ever since we first started making and baking pies in 1963, fish and chip shops have been, and always will be, at the very heart of our story. “In retail, the new range – which doesn’t compromise on taste – added 530,000 new shoppers to the category

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in 16 weeks on-shelf , and we see this success translating into the foodservice market, particular among chippy owners. This makes stocking-up on the range a ‘miss it and miss out’ opportunity, and we urge that operators get behind the new products to help drive sales.” Pukka’s vegan pies will be delivered to fish & chip shops in cases of 12 frozen pies enclosed in the brand’s new and improved wrappers – which come complete with an updated design, eye-catching photography and clearer messaging. What’s more, to make it really clear to customers seeking out plant-based options, the new recipes are highlighted with a vegan flash and the Vegetarian Society Approved vegan trademark on the front of the wrappers. Furthermore, the wrappers will give customers confidence in the pies regarding integrity and segregation, allowing them to be served in the safest possible way. Pukka’s Vegan range is available to order now.

How to order To order Pukka pies directly, call now on 0116 264 4000 Or contact your local wholesaler

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OH WHAT A YEAR! Written by Malcolm Large, FASFA

Well, there we are, thankfully at the end of one of the strangest years I, for one, can remember. Whilst the first half of the year was almost entirely focused on our collective struggles with Covid-19, the second half saw Brexit return to our front pages as we marched ever closer to January 1st. As I’ve previously discussed, we have seen a disappointing rise in the frequency and volume of misleading headlines around the future availability of ‘Great British Fish and Chips’ with regards to Brexit. Negotiations around commercial fishing and access to fishing grounds undeniably became a political football in the protracted negotiations, so perhaps it should come as no surprise that the fish and chip industry was caught up in the crossfire. There is much to debunk here, though, particularly as over 85% of fish sold in fish and chip shops is frozen at sea and sourced sustainably from non-EU waters. These supply chains are robust and secure, so there really is no cause for concern when it comes to the future availability of fish and chips. In happier news, though, we were delighted to welcome the launch of Love Seafood, the new consumer brand and campaign from Seafish. This new brand replaces

the previous consumer brand, ‘Fish is the Dish’ and has ambitious aims to reverse the decline in seafood consumption over the next 20 years. As an organisation, FASFA support Love Seafish and look forward to playing our part in supporting its objectives by raising the profile of high quality, sustainably sourced (and undeniably delicious!) frozen at sea fish in UK fish and chip shops. FASFA is determined to work with the NFFF and Seafish to safeguard the future of the National Fish & Chip Awards so they continue to shine a light on good practice and reward excellence in our industry for years to come. We also look ahead to National Fish and Chip Day, which will take place on Friday (or Fryday...) 4th June 2021. This is always a highlight of the annual calendar as shops, suppliers, consumers and commentators come together to celebrate the nation’s favourite in style. Given that 2020 has been profoundly impacted by Covid-19, we are sure that next year’s National Fish and Chip Day activities will be very welcome, wellsupported and embraced by more consumers than ever before. For our part, we will certainly be getting involved with the celebrations and look forward to revealing more on that nearer the time... As 2020 closed, it was easy to be consumed by the doom and gloom around us in this challenging and uncertain climate but as we move into 2021 there are certainly reasons to be positive. When it comes to frozen at sea fillets, our trade deals, relationships and supply chains are strong and secure. In addition, I think we can all agree that our UK fish and chip shops have did us proud in 2020 by weathering the storm of Covid, diversifying their practices and remaining as dynamic, innovative and resilient as ever. Perhaps most importantly, though, 2020 has shown that the UK’s unwavering love for fish and chips can withstand any crisis and continues to grow that really is something to give us all a bit of festive cheer this season!

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COULD YOU BE INTERESTED IN SELLING YOUR HIGH TURNOVER FISH & CHIPS BUSINESS REQUIRED FOR GENUINE PURCHASING COMPANY HIGH TURNOVER FISH & CHIP RESTAURANTS LOCATION IN THE NORTH OF ENGLAND MUST HAVE GROSS YEARLY SALES IN EXCESS OF £1,500,000 Do you own a Leasehold or Freehold Fish & Chips Business in the North of England with weekly Gross Takings in excess of £30,000 per week. If you might be interested in selling, then please do not hesitate to contact us. All Dealings & Conversations would obviously be conducted in the most. PRIVATE & CONFIDENTIAL MANNER All your existing Management & Staff would possibly be retained We would be only too pleased to supply you with a NO OBLIGATION Appraisal of your Business, and an Approximate Valuation and/or Selling Price of what we believe could be achieved.

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Fish Friers Review

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

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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

Paymentsense

Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/

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

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

Frytech Ltd

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

FINANCIAL, LEGAL AND INSURANCE

Johnson Reed Catering Finance

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk

Morrish Solicitors LLP

Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff

Thornhill Insurance

Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Website: www.thornhillinsurance.co.uk

FISH SUPPLIERS

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

Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk

Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@ pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk

Range Response

T Quality

KLS

Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk

Contact: Derek Dews Care Line No: 0330 1243707 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk

Irvin & Johnson

Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za

GENERAL FOOD SUPPLIERS

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

NFFF ASSOCIATE MEMBERS 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

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

Sign Focus

Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com

AquaMundus / Magnete / Thermaco

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

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

RANGES AND CATERING EQUIPMENT

Hewigo UK Ltd

Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com

Meadow Vale Foods

KFE Ltd

POTATOES AND PRE PREP CHIPS

Mallinson’s of Oldham Ltd

Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk

Vic Graham Potatoes

PG Chips

Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/

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

Holland’s Pies

FILTRATION

Vito UK

Farm Frites UK & Ireland

Florigo

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

Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com

Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk

Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk

Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk

Premier 1 Filtration

Jess Turner Potato Merchant

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

Fylde Fresh and Fabulous Ltd

Contact: James Crossley National Account Manager Tel: 01253 836444 Email: sales@fyldefreshandfabulous.com Website: www.fyldefreshandfabulous.com

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

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

RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz

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

Booker Wholesaler

Contact: Kerry Dewett Tel: 07740 829 999 Email: kerry.drewett@booker.co.uk Web: www.booker.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

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

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

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

Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com

www.nfff.co.uk

WE ARE MEMBERS! Together we are stronger and the support we offer grows with each new, renewing and returning members. Thank you for your support! New and Returning Members 20/11/2020 – 26/01/2021 Returning Members

Direct Debit Renewed Members

New Members Contact

Company

City/County

Contact

Company

City/County

Mr Chris Haddock

Haddocks Fish & Chips

Rawtenstall, Lancashire

Ms Sophia Avraam

Culcheth Fish & Grill

Warrington, Cheshire

Mr Jay Allen

Castle Friery (Wheatley’s Fish & Chips)

Mr Mark Wickham

Rochdale

Lancashire

Mrs Belinda Buttery

Frydays

Boston, Lincs

Mr Alex Christoforou

Wendy’s Chippy

Elland, W Yorkshire

Mr Bekir Halil

Bek’s Fish Bar

Walsall, W Midlands Woodford, Essex

Sheffield, S Yorkshire

Mr Ed Luo

Eastwood Town Fish Bar

Eastwood, Notts

Mr Dal Jeet Virdi

Village Green Fish Bar

Wolston, West Midlands

Mr Mert Topal

The Anchor

Milnsbridge, West Yorkshire

Mr George Kucuk

Broadway Fish House

Mr Edward Dixon

Long Island City

New York, USA

Mr James Priestley

Le Bistrot De James

Gourgue, France

Mr Tom Doran

The Fishermans Chippy

Mevagissey, Cornwall

Mrs Jennifer Doran

Archies Fish and Chips

Mevagissey, Cornwall

Mr Peter Hill

V Gorman’s Fish & Chips

Ashington, Northumberland

Mr James Harris

Clocktower Fish Bar

Kingswood, Bristol

Mr Ricky Knowlton

Ricky’s

Southbourne, Bournemouth

Mr Costa Andreas

The Bridgewater Fish Bar

Leigh, Lancashire

LEARN MORE ABOUT NFFF MEMBERSHIP AND JOIN TODAY – CLICK HERE

FISH & CHIPS - HIGHLAND Fort William, Highland, Scotland • • • • •

Freehold Price: £450,000 Family owned for 30 years Award winning reputation, busy location Stunning location with breathtaking views Great scope to expand

Award Winning Fish and chip shop in stunning location in the Sottish Highlands, serving their famous fish and chips for almost 30 years and run by the same family with great turnover. The business does not just offer a range of fried food but also sells a range of soft drinks and sweets. More information on Turnover available upon request.

With the owner’s purchase of the land to the side of the business, which is included in the sale, there is great potential for expansion. This is a reluctant sale due to retirement, giving the new owners a great opportunity to add to this already successful business in a lovely location.

Contact: Bruce & Co - 01772 775 775

Fish Friers Review

WHAT THE NFFF CAN OFFER YOU! NFFF MEMBERSHIP BECOME A MEMBER TODAY BECAUSE MEMBERS GET MORE! Become a member today to receive your exclusive benefits and discounts. You can now join online today or why not give us a call on 0113 230 7044.

NFFF PAY MONTHLY NUMBER OF SHOPS

MEMBERSHIP TYPE

TOTAL PAYMENT

INITIAL PAYMENT

THEN 11 PAYMENTS OF

1 Shop

Single Shop Membership (1 Shop)

£259.54

£51.86

£18.88

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£389.30

£77.89

£28.31

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£707.68

£141.51

£51.47

Dual Membership

£54.22

£10.88

£3.94

Single Shop Membership plus Dual

£313.75

£62.73

£22.82

1 Shop

JOIN TODAY AND PAY MONTHLY CLICK HERE

NFFF PAY YEARLY NUMBER OF SHOPS

MEMBERSHIP TYPE

COST

1 Shop

Single Shop Membership (1 Shop)

£180.23 + VAT

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£270.35 + VAT

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£491.44 + VAT

10+ Shops

Large Multi-Shop Membership (10+ Shops)

£67.02 + VAT Per Shop

Dual Membership

£37.65 + VAT

JOIN TODAY AND PAY YEARLY CLICK HERE

NFFF TRAINING TRAINING COURSE Three-day training course - Complete beginners guide to fish and chips shop management

www.nfff.co.uk

COURSE DETAILS

COST

The course will teach you the skills needed to pursue a career in Fish and Chips as a business owner and a complete all-rounder capable of running a fish and chip shop. We will prepare you for the next steps within the industry. All of our trainers are highly experienced fish friers and many have won numerous awards in the industry. They are all very passionate about fish & chips and are eager to pass on their best practice skills and experiences to you.

NFFF Members £550+VAT Non NFFF Members £650+VAT

FOR MORE DETAILS

CLICK HERE

BITESIZE ZOOM COURSE TRAINING COURSE

COURSE DETAILS

COST

The course will teach you the skills needed to obtain the best out of the species of fish that you are working with. This will then enable you to take these skills back into the business and make your business more profitable.

NFFF Members £80.00+VAT

The course will teach you the skills needed to get the best out of a 25kg sack of potatoes. What to look for when choosing your supplier, variety and much more.

NFFF Members £60.00+VAT

The course will teach you the art of blanching chips and how this blanching can be a vital time saver during your busy periods. Learn how to blanch and when it is recommended.

NFFF Members £50.00+VAT

The course will teach you what to do with trimmings of fish that you think cannot be used. What to do with potatoes that may not meet the size grade for chipping. How you can make more money and profit out of your raw materials.

NFFF Members £50.00+VAT

Accompaniments - To boost the sales!

The course will teach you how to add accompaniments to your menu using very little effort but, gaining you lots of profit. Our experienced trainers will talk you through how adding small additions to our menu can help you achieve better profits and reviews from your customers.

NFFF Members £40.00+VAT

Batter Preparation – Go with the flow!

The course will teach you the skills needed to obtain the best batter to coat your fish, fishcakes, and other battered products. The course will show you how to maintain the consistency from one shift to another.

NFFF Members £60.00+VAT

Fish Cutting Made simple!

Potato Prep Know your Spuds!

Blanching How to save time!

Fish Cakes A firm favourite!

NFFF ONLINE QUALIFICATIONS COST

Level 2 Food Hygiene

£9.50+VAT

Level 2 Health & Safety in the Workplace

£9.50+VAT

Level 2 Allergens Awareness for Caterers

£9.50+VAT

Level 2 HACCP

£9.50+VAT

Level 3 Food Hygiene

£65.00+VAT

GAIN INDUSTRY RECOGNISED QUALIFICATIONS TODAY CLICK HERE

CLICK HERE

Non NFFF Members £115.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

CLICK HERE

Non NFFF Members £85.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

NFFF QUALITY ACCREDITATION SCHEME

COURSE

FOR MORE DETAILS