CELEBRATING 55 YEARS OF PUKKA PIES AND CHIPS! PUKKA DIRECTOR TIM STORER RECREATES ONE OF THE FISH FRIERS REVIEW ICONIC FRONT PAGES ISSUE 6 // SEPTEMBER 2018
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
Impress your customers with
a fresh catch of the day!
Panko Coated Squid Ring
Crab Croutons
Panko Prawns
Aqua Blue Wholetail Breaded Scampi
For more product information on Pacific West’s extensive range call: 01373 824 242 enquiry@pacificwestfoods.co.uk
www.pacificwestfoods.co.uk
WELCOME TO THE
Summer is almost over and it’s time to start looking towards autumn and winter.
REVIEW
CONTENTS
14
08
It was Stuart Atkinson from Forfar and Arbroath who gave me the idea as he said that if a coach load of people pull up we would probably give them a 10% discount and never see them again… it makes more sense to reward the people who visit week in week out and it allows you to increase your prices without hurting your regulars. In these times of high prices which we pay for for our ingredients it could help and could also prove to be invaluable if we get a warm summer next year… customers will have a little reminder of your shop in their wallet or purse!
38
18-19
CONTACT US
National Federation of Fish Friers Federation House, 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 230 7044 E-mail: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk
FISH FRIERS REVIEW Issue 7 Copy Deadline - 21st September 2018 Booking Deadline - 28th September 2018 Publication Date - 26th October 2018
Designed & Produced by Tebays, Leeds. Tel: 0113 200 5032. www.wearetebays.co.uk If you would like to stop receiving the Fish Friers Review, please contact the NFFF Head Office on 0113 230 7044 and we will remove you from our mailing list.
Use your smart-phone to scan the QR code and learn more about the NFFF
Fish Friers Review
Inland shops usually find that trade is reasonably good in the period running up to Christmas, but there seem to be so many events organised around and about these days it does make it difficult to predict. I find that offering a loyalty scheme helps to keep customers coming back, that and a bit of banter! I use a swipe card system but previously I operated the same system with a stamp card, awarding a stamp for every £6 spent and then a full card can be redeemed for £6 on their next visit.
Fish and Chips have experienced a lot of change in the past few years. The image of our shops has improved, and we operate much more professionally and in an environmentally conscious manner. We are getting much more engagement from Government and we are respected by other cuisines in the takeaway and wider catering sector. I keep a close eye on what the industry is up to and I have seen shops receiving amazing awards, competing against high end restaurants, which just goes to show how the image has changed. This month we saw probably the biggest of these stories, eating fish and chips in the bay at Stonehaven was named as 31 out of 500 Worldwide Food Experiences by Lonely Planet. It has certainly put fish and chips on the Global foodie map! Well done to Calum Richardson and the team at The Bay.
PRESIDENT’S NOTES
FRIERS
FISH
Lastly, I recently took part in the Skype round of the Drywite Young Fish Frier of the Year competition. Every year the standard is high and this year was no exception. I wish I had known as much about fish and chips at that age, I’m sure all of them will have amazing careers in fish and chips. If you are eligible and you didn’t enter this year then make sure you do next year... it’s a fantastic competition.
Andrew Crook NFFF President
1
MEMBERSHIP PORTAL NFFF AGM The NFFF AGM will take place on Sunday 23rd September at the Village Hotel in Ashton-under-Lyne and we would like to invite all our members to attend. Attendees need to arrive at 13:15 to register and collect their delegate packs for a prompt start at 13:30. Please remember, if you wish to attend the AGM, you must let the office know so that a delegate pack can be prepared for you. The AGM will highlight some of the activities that have taken place over the past twelve month period, including meetings attended by the Board, media activity and information about the company’s performance. This is also your chance to vote for any changes which have been raised in the AGM paper work, copies of which have been sent out from Head Office recently.
NFFF Regional Directors for England – By-Election All NFFF members in England have recently been sent by-election papers for the position of NFFF Regional Director for England. We thank the members who have sent back all the relevant paperwork. Voting papers will remain sealed until after the closing date of 3rd September. The votes will be opened and recorded by
a representative of the NFFF Auditors, Bulmer & Co on 4th September and the results will be announced at the AGM.
You nominees are: Mr Craig Buckley
Miss Caroline Murphy
Miss Lesley Graves
Mr David Miller
Mr Hugh Mantle
Membership
YOUR NFFF
Returning Members 62 Membership
THE FULLRANGE OF EXPERTISE
Direct Debit Renewed Members 31 Membership
Did you know!
If you sign up to a yearly direct debt with the NFFF you are guaranteed a 10% discount off your membership
2
New Members Contact
Company
City/County
Mr Alex Papaioannou
The Bearded Sailor
Pudsey, Leeds
Mr Carlo Crolla
East Coast
Musselburgh
Mr Kaveh Darafshi
Reel Soul
Bristol Tokyo, Japan
Mr Hiroyuki Suzuki
Beer Pub Nonsuch
Mr Oliver Crossland
Mr Chips of Luton
Louth
Mr Dennis Cooper
Just Fillet Inn
Bradford
Mr Carl Harrison
Brinklow Fish Bar
Rugby
Mr Andre Williams
Downend
Bristol
Mr Martin Lloyd
Loppys Lollies
Birmingham
Mrs Jasotha Jeyasuthan
New Malden
Surrey
Mr James Gray
Ormesby Traditional Fish & Chips
Ormesby St Margaret
OVER 35 YEARS OF EXPERIENCE AS FISH AND CHIP FRYING ENGINEERS SPECIALISING IN HOPKINS, FRANK FORD, MARTYN EDWARDS, HADDOCK AND HENRY NUTTALL FRYING RANGE REPAIRS, SERVICES AND INSTALLATION ANNUAL RANGE SERVICING INSURANCE CERTIFICATES REPAIRS AND MODIFICATIONS NEW PANS FITTED RANGE INSTALLATIONS AND DUCTING REPLACEMENT GAS INTERLOCK SYSTEMS
COVERING THE WHOLEOF THEUK
CONTACT FOR A FREE QUOTATION 07833 681319 LIAM - PAUL 07753 687188 DISCOUNTRANGESERVICES@GMAIL.COM WWW.DISCOUNTRANGESERVICES.CO.UK
www.federationoffishfriers.co.uk
IPOS
Integrated POS System
A
COMPANY
Full POS Software Award winning software & multiple Applications to suit your needs
Integrated Payments Fast & reliable integrated card terminal & receipt printer included
Complete Reporting Over 100 management reports accessible from anywhere
Stock Control Easily track stock quickly & efficiently
Customisable
LY
ON FROM
£109
ONTH PER M
Customise IPOS to suit your business requirements
IPOS does everything requ uired to run a successfull a and efficient business at a frraction of the cost of other POS sy ystems. The cloud base ed techn hnology ensures data is synchronised and secured,, whilst the app storre allows all asp ness to spects of your busin be customisable including g stock control, tabl ble plans and loyalty y sschemes.
CALL US U FREE
0800 881 8 8104 chipandpinssolutions.co.uk
A
ISSUE 3 // MAY 2018
COMPANY
3
THE LIGHTHOUSE BUSINESS PROTECTION SERVICE
WHAT WE DO FOR YOU...
We are delighted to announce that we have renewed our service with ARAG and continue to provide our members with the Lighthouse Business Protection service.
4
This great service offers NFFF members a 24-hour confidential advice line for any employment, health and safety and legal issues including indemnity insurance protection. To the online documentation service which members are able to download, employment contracts, employment handbooks through to fire risk assessment checklist and tenancy and landlord agreements!
NEW additions to the Legal Protection include: • Legal expenses cover for a motoring prosecution that arises from driving for personal, social or domestic use, including commuting to or from the insured’s business – so no need to pay for legal expenses cover on private motor insurance • Legal expenses cover for a claim that arises from personal identity theft Both the above are subject to Ts and Cs which are detailed in the legal solutions policy document these can be provided to members on request.
YOU ARE COVERED BY THE NFFF In addition to the existing tax, employment and legal advice telephone support lines, documentation and indemnity insurance, the policy also includes ‘crisis communication’ to help members deal with adverse publicity or reputational damage and a counselling service for their employees. Areas of cover
How we can help
Tax Investigation Protection
As members you have automatic access to comprehensive and free tax advice and tax investigation insurance protection if you’re selected for an HMRC investigation
Are you covered?
Area on offer to you Full and aspect tax investigation protection VAT & PAYE matters covered Tax and VAT telephone advice line Tax investigation insurance Corporation and Income tax full and aspect enquiry protection
✔
PAYE (employer compliance) / VAT representation Cover up to £50,000 per individual claim Legal costs insurance Employment tribunal representation Tax & VAT Property disputes cover
Legal Protection Scheme
Access to a wide range of legal and tax support through, insurance protection, telephone advice line
Data Protection cover
✔
Jury service payment Personal injuries pursuit cover Statutory licence protection Legal defence - Motor prosecution A7 - Legal Expenses Civil action alleging wrongful arrest arising from allegation of theft A7 - Legal Expenses - Receipt of statutory notice against the insured
Employment Protection
You can gain information and guidance on employment legislation in the UK. 24/7 access to legal advice on employment, insurance protection for tribunal.
Health & Safety Service
Information on H&S in the workplace, written by experts. Telephone advice, H&S documentation.
Care & support
Medical welfare
Guidance on disciplinaries, grievances Employment tribunal protection Insurance cover for legal fees, non-contractual awards A3 - Legal expenses - Employment restrictive covenants Cover up to £50,000 per individual claim
✔
Redundancy approval specialist advice (subject to a charge) Health & safety advice Downloadable documents, H & S policy and guidelines H & S factsheets, training, news updates
Counselling support for you Counselling support for your employees
✔ ✔
www.federationoffishfriers.co.uk
INDUSTRY SPONSORS
100s of shops already entered! Don’t miss out
www.fry50best.co.uk
TRAINING ACADEMY PORTAL Let us come to you with the in shop training! Thinking of training for self-improvement or to improve your staff, but don’t have the time to travel to the NFFF Training Academy in Leeds or Kilkeel Northern Ireland, why not consider the NFFF In Shop Training Course and let us come to you! Our course can be tailored and bespoke to your requirements. An NFFF approved trainer will conduct six hours of training at your fish and chip business, at a date and time that is convenient to you. Adopting this approach means that the trainees can be taught in an environment that they are used to working in, with machinery and equipment that they feel comfortable with. Another benefit of a fish and chip shop undertaking in shop training is that they can request for the approved trainer to focus on specific areas within their business. The syllabus is purely practical and can include: • Fish, potato and batter: selection and preparation • Types of oils and fats • Hands on cooking including correct frying temperatures, range management and portion control
YOUR NFFF
• Learn in your own environment - with up to 4 students
New to the Industry! “We undertook the NFFF In Shop Training Course after completing the NFFF Three Day Course. We are over the moon with the training delivered. The training cover more than just showing us the basics with our shop, we were also given guidance in ordering products and more. The training has put both myself and my wife Ruth’s mind at ease and feel ready to start our fish and chip adventure”.
Graham Hughes, Westgate Fish & Chips, Thirsk Room to learn no matter your experience level! “I would highly recommend the NFFF In-Shop Training to those who are experienced fish friers in the trade! Not only did the training help improve my staff but it also inspired me as a shop owner to improve”.
Martin Robinson. Robinsons Fish and Chips
Interested in training? Courses available are the NFFF Three-Day Course (dates listed) or the NFFF One-Day Training Course (dates available on request) and our NFFF In-Shop Training (dates available on request) Learn more about training by contacting the NFFF HQ.
Tel: 0113 230 7044 or Email: h.brook@federation offishfriers.co.uk
Dates for the Diary NFFF Three Day Training Course 1st, 2nd, 3rd October 2018 5th, 6th, 7th November 2018 3rd, 4th, 5th December 2018
6
www.federationoffishfriers.co.uk
Fresh from the ocean sourced from the best stocks and most reliable and sustainable sources. T 0845 2 505 605 E customercare@tquality.co.uk www.tquality.co.uk ISSUE 6 // SEPTEMBER 2018
Available from
7
QUALITY AWARD PORTAL Written by Mark Drummond, Towngate Fisheries - NFFF Quality Award ‘Champion’ Award.
Enter the NFFF Quality Award ‘Champion’ Award! Why is the NFFF Quality Award important to you and your business? I have held the Quality Award for 13 years now and it’s an integral part of my business. It had helped in both marketing my business and ensuring we maintain our standards of food hygiene, premises and product quality. Publicity from holding and retaining the Quality Award has helped improve trade and our brand identity, profile, standing and reputation in our local community How have you marketed the NFFF Quality Award since you have held it? We have the Quality Award logo on menu leaflets, all adverts, uniforms, website, Facebook page, shop door, main window, advertising hoardings and on our van.
YOUR NFFF
Our website and menu leaflets have an “Awards” section and it features on the screen in the shop, as well as extensively on our social media pages all year round. We have run offers celebrating our retention of the Quality Award with leaflets explaining to customers what the Quality Award is about and vouchers and even have mugs carrying the Quality Award logo along with our shop logo.
How have the National Fish and Chip Awards helped to move the industry forward and why should people look at all the awards rather than just the main award. The National Fish & Chip Awards are a great way to promote your business and the feedback that you get after entering helps you improve and change your business. The categories other than the main award give many shops the chance to be recognised for a particular aspect of what they do really well and give the whole team of staff a buzz if you involve them. Why should people enter the NFFF Quality ‘Champion’ Award? As you have to already hold the Quality Award to enter the QA Champion Award it means that you know your standards are already high, and if you’ve put a lot of effort into promoting the fact that you have the Quality Award its a great way to both be recognised for the efforts you made, and get an extra boost in publicity for your business. Its one of the only categories of the awards that doesn’t involve a mystery shop visit (as you’ve already been assessed for the Quality Award) so you don’t have the added pressure of not knowing when a judge will visit!
What advice would you give to someone thinking of entering? Take your time filling in your entry form. Stick to the word limit as if you write more this will not be judged, and ensure you show what you have done throughout the last year, not just in “awards season”, especially with your social media. If you say you have plans to do things in the coming weeks, ensure you follow through and do them as the judges will be checking this. Send as much supporting evidence as the rules allow - be creative - it’s this that makes your entry stand out from the others. How to enter the NFFF Quality Award Champion Award! Simply visit www.fishandchips awards.co.uk and click on the tab ‘Enter the awards’ from this point if you haven’t created an account, create a personal account which will allow you to log in and log out of the website when you wish. Once logged in simply press ‘Start Entry’ and begin your journey to becoming our Quality Award Champion. Within the application a tool is available for you to supply a small selection of photographs and some supporting written documentation, we encourage you to send as much as you feel necessary.
Catch Up
Our new and returning NFFF Quality Award Holders
New and Returning Holders July / August 2018 Returning Members Contact Adrian Tweedale Adrian Tweedale Peter Beedle
Company The Elite Fish & Chip Co Wellbournes Fish & Chips Beedles Chippy
Company The Dolphin 2
City/County Lincoln, Lincolnshire Lincoln, Lincolnshire
City/County
Bishop Auckland, Co Durham
Contact Joel Chojecki Stuart Lloyd Malachy Mallon
Company Oliver’s Lloyds of Lampeter The Dolphin
Lampeter, Wales Dungannon, N Ireland
City/County Armagh, NIreland
Contact William Cooper
Company Fish Face
Linchfield, Staffordshire
Basingstoke, Hampshire
New Members Contact Malachy Mallon
City/County
Interested in the NFFF Quality Award? Learn more by calling the NFFF Head Office or simply scan this code.
8
www.federationoffishfriers.co.uk
XXXXXXXX
XXXXXXXXXXX
ISSUE 6 // SEPTEMBER 2018
9
PUKKA PIES CELEBRATES 55 YEARS In conversation with Tim and Andrew Storer, Directors at Pukka Pies
This year marks the 55th anniversary of Pukka Pies and to celebrate this milestone Pukka Pies have recreated one of its iconic NFFF front page adverts. Tim Storer, Director at Pukka Pies, was 10 years old when the original photo of him tucking into a Steak & Kidney pie was taken for the NFFF front cover. 45 years later Tim is 55 years old and a director of the company along with his brother Andrew Storer. “I still love eating Pukka Pies and I regularly eat them at home with the family and Steak & Kidney pie is still my favourite. This photo was taken by my daughter in my kitchen and the chips are from my local chippy, The Silver Fish in Uppingham.” Tim said. How Pukka Pies became the nation’s number one pie brand
Trevor Storer opened accounts with pubs, bakers and fish & chip shops
Way back in 1960s Leicestershire, husband and wife team Trevor and Valerie Storer started making pies
As such, ‘Trevor Storer’s Homemade Pies’ was born, first branching out in the Midlands and very soon after expanding UK wide, as sales took off
THE SCOOP
Trevor’s father was a baker alongside his brother employing 50 people. The company was called ‘Storer’s The Bakers’ and was based in Leicester.
10
Trevor continued his father’s legacy, beginning life as a bakery salesman who saw a rising trend for ready-made food, and meat pies specifically. He capitalised on this by developing a recipe with his wife, Valerie. Starting in Leicester first,
1,200 pies were sold in the first week with a £200 initial investment, and by the end of the first year, Pukka had 12 employees.
First came the original Steak & Kidney Pie, and a week later Chicken & Mushroom joined the family. As the bakery business grew, a new name was needed; something that would reflect the brand’s delicious and hearty pies, and their closeknit, family company. Hence ‘Pukka’ - a popular and fashionable Hindiderived word for all things genuinely, properly good.
Today, Pukka Pies is still an independently run, family business – just a little bigger. The company has over 350 employees and sell over 60 million pies every year, both in the UK and abroad. But while Pukka Pies may have grown, they’re still based in Leicestershire just a stone’s throw from where it all began, baking all pies on site using many of the original recipes.
www.federationoffishfriers.co.uk
The NFFF would like to congratulate PUKKA on its 55th birthday! Pies have played a pivotal role in fish and chip shops and were the cornerstone of every village, town and city. Being able to offer quality pies helped the fish and chip shop cater for a larger market but also helped adapt our trade to become something the whole family could enjoy, as the fish and chip shop could provide meal options for everyone. Out of the 55 years that the NFFF and PUKKA have worked together, 47 of those years saw PUKKA rapidly grow from a local pie supplier to supplying fish and chip shops across the whole of the UK, and now worldwide.
Tim and Andrew Storer, Directors of Pukka Pies said: “We are incredibly proud that Pukka Pies is established as the UK’s number one Hot Pie Brand across the food service and grocery sectors. For 55 years, quality has always been the main objective for Pukka Pies. Our father wanted to provide the country with their favourite flavours, whilst always maintaining the utmost in quality. We believe it is because of this that we continue to go from strength to strength, year after year. We are continuing to invest substantially to keep Pukka moving forwards in an increasing competitive market. Last year we embarked on a brand relaunch with our biggest ever marketing spend of £8million.
ISSUE 6 // SEPTEMBER 2018
The aim was to cement Pukka’s position as the ‘Nation’s favourite’, being the brand with the greatest share of voice, and the biggest investor in the hot pie category. This included a recipe renovation and a brand refresh.”
Our partnership is still as close as it’s ever been. We are delighted to continue working with PUKKA, from PUKKA providing pies to our training academy in Leeds, to the NFFF helping settle the debate of what goes better with pie, Chips or Mash in the great pie debate of 2017 in Pie Week. Long may it continue. Andrew Crook, NFFF President
The future for Pukka Pies is bright. Hot pies currently reach 50% of the Great British population annually, while hot pies are bought an average 7.4 times per year. Driving more shoppers, more often, will result in more pie transactions to achieve Pukka Pies overall aim of putting ‘Pies on more plates’ with 3 million new brand users by 2020 across Foodservice and Grocery. Innovation through NPD and investment in marketing is how Pukka Pies are going to achieve this.
11
NFFF LAUNCH NUTRITIONAL TESTING SCHEME Welcome to Perfect Portion – www.perfectportion.co.uk (an NFFF Microsite) and the launch of the NFFF Perfect Portion Nutritional Testing Scheme. Everyday, consumers are becoming more aware of what they eat. Traceability, sustainability, quality and nutritional values of food are increasingly important in the choices they make for themselves and their families. As part of the Europe wide tackling obesity initiative, it has been a legal requirement to display nutritional information on pre-packaged food items since 13 December 2016, and a Cabinet row was sparked recently over a draft consultation seeking calorie
labelling for restaurants, cafes and takeaways. The Perfect Portion website has been designed to guide fish and chip shop owners through the best practice techniques that can help to reduce the calories in their products, with guidance on oil management through to frying temperatures and ultimately to portion control. Alongside the Perfect Portion website, the NFFF is also launching its nutritional testing service. This enables you to have
your products tested to find out how many calories are in your menu items, along with the fat, carbs and protein etc so you can compare with other popular takeaway foods. Our introductory price list and details of the tests we offer is shown below. This is a member benefit service and a discount of £50 off each test is available to NFFF members only. For orders over 6 samples, or for full menu testing contact the NFFF head office on 0113 230 7044, or email your enquiry to mail@ federationoffishfriers.co.uk
Test selection matrix ITEM
THE SCOOP
TEST A
TEST B
TEST C
TEST D
Energy (KJ)
X
X
X
X
Energy (Kcal)
X
X
X
X
Fat (Weibull Stoldt)
X
X
X
X
Carbohydrate total
X
X
X
X
Protein
X
X
X
X
Moisture at 102 degrees C
X
X
X
X
Ash at 525 degrees C
X
X
X
X
Total sodium
X
X
X
X
Total sodium equivalent salt
X
X
X
Total sugars (HPLC)
X
Dietary fibre (AOAC 991.43)
X
X X
X
Fatty acid monounsaturates (cis)
X
X
Fatty acids polyunsaturates (cis)
X
X
Fatty acid trans
X
X
Fatty acids Omega 3
X
X
Fatty acids Omega 6
X
X
NEW NFFF MEMBER BENEFIT X
Price List (inc VAT) TEST TEST A TEST B TEST C TEST D TEST E
NFFF Member rates (inc VAT) First in batch or Additional tests in single test same batch £150 £108 £192 £150 £186 £144 £228 £186 £198 £156
Non-member rates (inc VAT) First in batch or Additional tests in single test same batch £210 £168 £252 £210 £246 £204 £288 £246 £258 £216
Why nutritional testing is important for me? “In an age in which consumers are dining out more often, I think it’s important to display nutritional values to give our customers confidence in the products they’re buying, and to help them to choose healthier options if they wish. Displaying nutritional values can also fend off the bad press fish and chips all too often gets, as we all know, when cooked correctly fish and chips provides less calories and saturated fats and more vitamins and minerals than other takeaway foods.” Lesley Graves, Burton Road Chippy, Lincoln
12
X X
Fatty acid saturates
Acrylamide
TEST E
Charity in England & Wales No 232822 and Scotland No SC039088
IT’S A SELL OUT!* The fish and chip industry will descend on the Village Hotel in Ashton-under-Lyne on Sunday 23rd September for the NFFF Ball. This year our entertainment line-up is the amazing; Aaron Calvert and Sweet Sensation. Aaron hot off his Channel 4 programme Hello Stranger, will wow the audience by combining his exceptional skills as a hypnotist, magician and mind reader to bring you a performance you’ll never forget.
Once Aaron has finished we will welcome Sweet Sensation on to stage to help you dance the night away with hits from the 60’s through to modern day greats. We look forward to welcoming you to our event, if you have any questions please do not hesitate to contact the NFFF Head Office on 0113 230 7044.
INDUSTRY TALK
*We do get late cancellations, so if you are interested in attending please contact with your details and we will do our utmost to accommodate you at our event.
14
Our Sponsors: We are very grateful to our sponsors and look forward to sharing this event with them. James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Website: www.blakemans.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Care Tel: 0800 138 1938 Website: www.kerry-foodservice.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry.’ Contact: Derek Dews Tel: 07769 933 002 Website: www.tquality.co.uk
Premier 1 Filtration Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants across the UK and Europe. We have over 30 years experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment. We can also supply spaces and accessories alongside Bold - Chippers and Peelers. Contact: Steve Calvert Tel: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.’ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish friers, with the widest choice of frozen at brands in the market. Contact: Simon Smales Tel: 01482 324997 Website: www.smales.co.uk V A Whitley & Co Ltd VA Whitley are the premier supplier to the Fish and Chip and Fast Food Trade in the North West of England, North Midlands and North and Mid Wales since 1899. Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
www.federationoffishfriers.co.uk
ISSUE 6 // SEPTEMBER 2018
15
We believe it’s our job to make sure you are aware of some of the great refrigeration equipment that is available to your business
Some suggestions to help improve the refrigerated display, storage and thawing of your precious ingredients...
PROFESSIONAL GREEN COUNTER FRIDGES
FISH GREEN 300 Capacity: 291 litres Temperature: -5°C/+5°C Power: 350 watts Storage: 6 s/steel lined containers Slimline: W600 x D600 x H1570 (mm)
PROFESSIONAL TRAY BLAST CHILLERS, FREEZERS AND THAWING CABINETS The range consists of 4 models with the option of SANIFISH for raw fish and our innovative controlled THAWING function. All cabinets are supplied with adjustable side supports to hold 600 x 400 (mm) or GN 1/1 trays, shelves or pans.
High performance, energy efficient refrigeration and thawing cabinets built to last 16
Visit our website at www.angelrefrigeration.co.uk/fishfridges www.federationoffishfriers.co.uk
When used in accordance with manufacturer’s operating and installation guidelines, all cabinets mentioned will support storage and temperature requirements for the Fish and Chip Quality Award.
MFK 70-135 GN 1/1 KEBAB COUNTER 3 Door cabinet with sleek stainless steel costumer facing panel.
AP 700 FISH FRIDGE All cabinets are supplied with adjustable side supports to hold 600 x 400 (mm) shelves or containers. Also available as a double door cabinet.
MFE GN 1/1 SALADETTE Compact 2 door counter fridge with stainless steel worktop, integrated topping unit and GN 1/1 shelves.
MR 70-225 PIZZA COUNTER Additional benefits available for members
Available in 3 depths: 600mm, 700mm, 800mm
It is important to us that you choose the right equipment to do the right job For further details, call 01327 810370 or email sales@angelrefrigeration.co.uk
ISSUE 6 // SEPTEMBER 2018
17
EAST COAST COMING SOON! Written by Carlo & Katia Crolla
On North High Street in Musselburgh, the largest settlement in East Lothian, the shutters are down on the Coral Reef fish and chip shop, Carlo and Katia Crolla’s popular fish and chip shop. Both have been in the industry most of their lives, and both are about to embark on the biggest challenge of their lives.
INDUSTRY TALK
What was a traditional fish and chip shop now has planning permission to be turned into an exciting new upmarket fish & chip takeaway and stylish seafood restaurant. The Fish Friers Review talks to them both about the journey they have taken and the process they have had to go through to get to this stage, 4 weeks away from opening!
Tell us about your history in fish and chips? Fish and chips have always been part of our lives. We were born into this industry as my parents and Katia’s grandparents, followed by her parents, had successful fish and chip shops. We both grew up working in the fish and chip shop trade. My earliest memory was standing on a stool punching in the numbers on a huge old fashioned cash register. Katia’s is sitting on a pile of potato sacks watching her dad peel the potatoes. My family
have owned our current site since 1974 and I took over the reins from my father in 2002. Over the years we have put our all into the business, working up to 90 hours per week each, sometimes up to 7 days a week, morning, afternoon and late into the night. It is a labour intensive industry. We lived in the flat above the shop which allowed my parents to work those long hard hours whilst having a young family. I remember having to jump up and down on the floor after an argument with my brother or sister to get my parents attention, when they were working below. Katia joined forces with me in 2006, the year we got married and we continued to run The Coral Reef together.
Why did you decided to take your existing and established fish and chip shop and turn it into something more? For personal reasons we leased out our shop on a short term lease.
18
When we came back in 2017 we realised the perception of ‘a chippy’ had changed from what we could relate to. We found that honest fish and chips were no longer the main pull and was being replaced by a one stop shop for satisfying everyone’s cravings. Having the break from the industry made us look at things from a different perspective, not only as business owners but as a consumer who wants to have a great experience. Sometimes when you do the same job day in day out for so long it’s hard to break from routine. Your judgement can become clouded and it’s hard to see what actually needs to change. We now feel our heads are clearer to change things from the way we were taught by our fathers and we can now put our own touch into what we love. We owned the retail unit next door to our fish and chip shop and it had been vacant for over 2 years. It is a very large unit, which is why not much interest was generated from a retail sense.
www.federationoffishfriers.co.uk
It wasn’t until we were back in there, physically working, that we began to see the potential of what the units could actually become. Given the family history in the area, the actual location of the properties (situated in a small fishing town), the availability of the vacant unit which we already owned and the amazing concept, there was such a huge gap in the market for our vision and it just seemed like destiny for us, as cheesy as it sounds.
Are you heavily involved in overseeing the project? We are both so heavily involved with the project and wouldn’t have it any other way. Luckily we have surrounded ourselves with an amazing team who over the last year have come to understand that perfection is so important to us. Both Katia and I will not have our name on something that we don’t love or have not signed off, this project is like our second baby. We enjoy working with our interior designer as he gives us the freedom to have our own input, so our own personalities really shine through. We knew exactly which make of range we wanted (Kiremko), the type of range and where it was going to be positioned, everything else was worked around this and so far so good. Everything from utilities, graphic design, packaging, tableware etc has had our attention 100%.
What challenges have you faced? The challenges! Where do we start... planning, architects and more planning. Our biggest issue was getting planning permission for the change of use for the property next door from class 1 to class 3. Let’s just say it’s always good to be kept in the loop of communication between architect and planning officers as a major error occurred which set us back unnecessarily 4
ISSUE 6 // SEPTEMBER 2018
months due to human error. This would have been avoided had we known about it. However we took this on the chin and used the extra time to really perfect ideas. Don’t be scared to pick up the phone to your local council whether it’s a planning application case worker or building standards officers - they’re there to help and very approachable. Due to the opening of the wall between the properties and many other walls having to come down we faced lots of headaches structurally. As the restaurant kitchen is housed in an area which was originally all supporting walls we had to work closely with the kitchen designers to make it work practically and efficiently, ideas went backwards and forwards on numerous occasions. Combining the two units into one caused numerous problems especially with utility companies, you never get a straight answer and they can change their mind when they want (see question 6), even simple things can become difficult, expect the unexpected at all times.
What are the legal steps you have had to take to push the plan forward? Register as a limited company New vat number New bank account Advanced food hygiene training Planning consents Building warrants Alcohol licensing Register with food and safety council CDM management Asbestos report
What advice would you give to someone thinking of taking on a similar project? 100% believe in what you are doing and don’t let negative and ignorant comments get you down, ignore
them. Remain focused and positive. Listen to constructive criticism, you may be able to take something from it. Surround yourself with people that you trust. No one is going to care as much as you do so don’t be disheartened when people aren’t doing their job properly. Utility companies- ask the same question to 3 different advisors, they all give different answers, eventually you’ll get the correct one. Get confirmation of things in writing. Be involved in everything, if you don’t then it won’t be the way you want it
How different is your menu going to be to the menu you originally offered in your own shop? Our new menu is totally different. Our old menu was very extensive and as in most fish and chip shops in Scotland only included haddock. We had introduced lemon sole and cod to our menu back in 2017 to do a little bit of research and to see if there was much interest for it in the area and we are happy to report it confirmed what we had thought. Our new menu will be much smaller and focus more on seafood which will all be cooked to order. In the restaurant we will sell fish and chips but these will be the only traditional “chippy” items we will sell.
What type of market and customer research did you undertake? We did a lot of research by visiting establishments all around the country which were similar to our vision or had similar ideas. We people watched and asked so many questions to confirm answers that we pretty much already knew. We also used the internet for absolutely everything. We will catch up with Carlo and Katia in a later issue of the Fish Friers Review to see how their dream has turned into a reality.
19
THE WORLD’S BEST FISH AND CHIPS LISTED ON GLOBAL FOODIE BUCKET LIST Speaking of this PR whirlwind, Calum said: “It’s been the craziest couple of days I’ve ever had. I’m over the moon and really humbled to be chosen by one of the best food and travel guides in the world. “Two people flew up from London and back just to try the best British food experience on the Lonely Planet’s list, and other people have driven up from Edinburgh for a fish supper.
INDUSTRY TALK
“When I won National Fish and Chip shop of the year in 2013, it was recognition that The Bay does a brilliant job. I said then that our industry can be sustainable and that our industry is an incredible place to build a career.
20
It has been something of a busy period for Calum Richardson, founder of Stonehaven’s The Bay Fish and Chips, as the humble chippy was voted the Best British Foodie Experience by travel guide giant, Lonely Planet. Ranked 31st out of 500 global eating experiences and now considered the World’s Best Fish and Chips, Calum was also voted Food Pioneer of the Year 2018 at the Scotland Food and Drink Awards.
Mail, the Daily Record, Edinburgh Evening News, i News, the Mirror, Scottish Field, and The Courier, to name a few. Broadcast media also covered the story with the highlight being an interview on UK’s most listened to radio programme on BBC Radio 2 with Chris Evans and an interview with Kirsty Wark on BBC Radio Scotland Scotland.
“This accolade cements everything I said then – and reflects what we want to do with our future. The Bay is shaking off the negative stereotypes attached to fast food, and we know that going green and being eco-friendly is a path to success. “Seeing that recognised is the best feeling, and I’m so pleased that my team, my suppliers, our fishermen and our community can share in this success as well.”
Calum’s accolade has been widely praised by the British press: The Times declared The Bay ‘The world’s best fish and chips. It’s official’ and The Observer confirmed that ‘Yes, this really is the best fish supper money can buy’. The story ran across most of the national and regional news with coverage including; the Daily Mail, the Daily Express, The Guardian, The Telegraph, The Evening Standard, The Independent, ITV News, STV News, The Herald, The Scotsman, the Scottish Daily
www.federationoffishfriers.co.uk
Would your business survive a fire?
KERRY ADVERT TO BE SUPPLIED Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®
• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2
Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION
Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped
1
Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.
2
Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking theTyco product.
Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications.To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note thatTyco Fire Protection Products is part of JCI. AD-2017-6-A
RSPO Written by the Roundtable on Sustainable Palm Oil
As part of the fish and chip industry you’ve heard of palm oil, you’ve probably heard it’s bad for the environment. But the truth is it doesn’t have to be.
INDUSTRY TALK
If it’s grown sustainably, palm oil production can benefit local communities, and help to protect valuable species and forests. By using sustainable practices, farmers can increase their income by making more palm oil from less land. So by checking with your suppliers you can pass this message on to your customers.
22
The impacts of unsustainable production can be devastating on the environment and on local people. Impacts can include: largescale forest conversion, loss of critical habitat for endangered species including orangutans, rhinos, elephants and Sumatran tigers, soil erosion, soil and water pollution, eviction of forestdwelling people and social conflict in communities.
Which is why the Roundtable on Sustainable Palm Oil (RSPO) is working across the whole industry from farmers to grocery stores together with the NFFF - to get everyone working towards sustainable palm oil. A growing number of organisations in the palm oil industry have made commitments to adopt more sustainable practices working alongside social and environmental NGOs members. The result of this transition is an increasing amount of palm oil in our products is produced and sourced in a sustainable way.
But why do we even use palm oil? Palm oil is used in many of the everyday items found on the supermarket shelf. Palm oil is extremely popular for several reasons: it has excellent cooking properties which it can maintain even under high temperatures, its smooth and creamy texture and absence of smell make it a perfect ingredient in many recipes, including the frying of fish and chips.
4.5 million people earn their living from palm oil production. Stopping the production of palm oil altogether would create significant problems for these people who support their families by working in this industry. Therefore, for environmental and social reasons, the best solution is
Can’t we simply replace palm oil? Replacing palm oil with other types
to ensure you only use certified sustainable palm oil. Look out for products carrying the RSPO Trademark which represents a seal of commitment to sustainability and transparency.
of vegetable oil (such as sunflower, soybean or rapeseed oil) would only move the issues to a different crop. And, crucially much larger amounts of land would need to be used, since palm trees produce 4-10 times more oil than other crops per unit of cultivated land. Although using other vegetable oils seems like a practical solution, it would actually create similar, if not larger, environmental and social problems. In 2016 WWF Germany conducted a study on palm oil alternatives and found that there currently isn’t a sustainable alternative. It’s also important to recognise that in Indonesia and Malaysia, a total of
We need to raise awareness of sustainable palm oil, before it’s too late. Find out more about RSPO via the website, www.rspo.org
www.federationoffishfriers.co.uk
The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway
always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more. Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.” Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans -fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality.“Frymax has long been established as the best cooking oil in the market”says Dan“Top quality food needs a top quality frying medium and there is none better than Frymax. It certainly contributed to our winning this prestigious award” .
RSPO-2-0677-16-100-00
The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 443025
e-mail: ukinfo@adm.com
www.olenex-uk.com
MAKING CHESTER A SUSTAINABLE PALM OIL CITY: a new behaviour change campaign supported by Fish & Chips @ Weston Grove
Cat Barton, Chester Zoo
We launched our Sustainable Palm Oil Challenge in 2014 as a response to this problem, working with consumers, manufacturers, businesses and the palm oil industry to increase the demand for sustainable palm oil. As part of a wider community behaviour change campaign, we are now bringing other businesses in Chester city on-board, working together to overcome barriers to adopting sustainable palm oil. Sustainable Palm Oil City is an initiative led by Chester Zoo alongside key conservation and industry partners, supported by a host of advisors and endorsed by conservation colleagues. This project is about collaboration and creating a pride in our community, aiming to create a community of businesses in Chester who all use and promote sustainable palm oil. To start us off on the journey we identified five target areas in the food and hospitality industry which we and experts in the field felt would have an impact on suppliers in the local area. These include restaurants, cafes, schools and local authority catering providers. We’re asking businesses to make a pledge and use our freely available resources to make a change and source sustainable palm oil. Importantly, we’re asking them to make their pledge public and spread the word in the goal to make Chester a sustainable palm oil city. As part of the five target areas, fish and chip shops fall under the restaurant and café category. This is a really good opportunity for engaging the fish and chip sector in the project. We’re delighted that we have had pledges already from fish and chip shops in the area, and we are working closely with Fish and Chips at Weston Grove who are an NFFF member. We would be very keen to hear from more organisations in the sector to become one of our Chester champions! But this is just a start. We want cities and towns in the UK and around the world to join us to create a network of sustainable
24
palm oil cities and that’s where other fish and chip shops can help out across the UK. Importantly, everyone can make a difference in the sustainable palm oil story, from individual consumers to local and international businesses. Collaboration is the key, and if we work together we can help to conserve biodiversity and positively influence this conservation challenge. Why is it important for Fish and Chips @ Weston Grove to be involved...
can’t happen overnight – as much as we’d like it to! We want to make a difference by increasing the demand amongst our customers for sustainable palm oil. If the demand exists there’s more Visit our website to find out more www.actforwildlife.org.uk/ sustainablecity
We are passionate about making the right choices for the sustainability of the products we use, to promote the benefits to our customers and for the longevity of our business and the fish and chip industry. We realise that the road to sustainability is a long one and change
www.federationoffishfriers.co.uk
25 & 26 EXCEL
SEPT 2018
LONDON
SPONSORED BY
MARKET TO OVER 8,000 RESTAURANT & TAKEAWAY OWNERS SEVEN
SHOWS UNDER
ONE
ROOF
1000
EXHIBITORS
500
SEMINARS
200 PANEL
SESSIONS
EXTRA
10,000
PROFESSIONALS
REGISTER FOR FREE TICKETS | TAKEAWAYEXPO.CO.UK RUNNING ALONGSIDE
RESTAURANT & BAR
RESTAURANT & BAR
RSPO – ROUNDTABLE ON SUSTAINABLE PALM OIL THE Q PARTNERSHIP; FRIARS PRIDE, HENRY COLBECK & V A WHITLEY LEADING THE WAY TO SUPPORT THE UK GOVERNMENT ACHIEVE 100% SUSTAINABLE PALM OIL BY 2020. On Wednesday 13th June, Sales Director Vince Willows and Marketing Director Louise Marshall attended a Westminster event arranged by Chester Zoo, Chris Matheson MP, RSPO and WWF. The event was to bring together the food industry to review UK progress towards fully sustainable palm oil, to learn the results of Chester Zoo conservation work in Borneo and lastly to find out more about Chester Zoo’s latest project; to turn Chester City into the first 100% certified sustainable palm oil city in food retail.
To try FriWite in your business… Phone Friars Pride on 01733 316400 Phone Henry Colbeck on 0191 482 4242 Phone VA Whitley on 01706 364211
Palm Oil is Vital
INDUSTRY TALK
The experts presenting at the event unanimously confirmed that Palm Oil should continue to be used for food production and frying. Their message is united and powerful; the solution is not to stop using palm oil. Other crops cannot pick up the short fall. The solution is to use certified sustainable palm oil.
26
People & Communities The story of the plight of the orangutan and the loss of rainforest through deforestation is what we read about and see all over social media. The plight of people, especially forced child labour and low or unpaid wages to the communities that support the growth, harvest and production is ignored. It is only through working with plantations and growers, supporting them and helping them that sustainable palm oil is achievable. If we all walk away the situation will become worse, both for the environment, wildlife and people
Friars Pride, Henry Colbeck & V A Whitely The Q Partnership – RSPO members Friars Pride, Henry Colbeck & V A Whitely have been leading the way moving towards 100% Certified Sustainable Palm Oil for over 3 years. We are at the forefront as distributors in the UK that are fully audited RSPO members. We are committed to the drive to support the palm oil industry to evolve and achieve its goals.
FriWite – 100% Certified Sustainable Palm Oil You can help. When you buy FriWite, you are buying 100% Certified Sustainable Palm Oil. You can be confident that we audit the supply chain and you can tell your customers that you are frying in palm oil that is helping ensure the protection of the rainforest, the habitats of many species including the orangutans. Importantly, you are safe guarding children and communities involved in the production of palm oil, giving them a better future.
www.federationoffishfriers.co.uk
Fry ReSPOnsibly with
2-0638-16-000-00
And be ReSPOnsible towards: • Wildlife • People • The Environment
FriWite® is produced using only RSPO certified sustainable palm oil. What does this mean for you? When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat. To find out more about FriWite and our RSPO membership go to:
friwite.com rspo.org
2-0638-1
h sibly wit ReSPOn We Fry ® RSPO certified , FriWite le palm oil b a in ta ible s us ReSPOns e ns we ar This mea : towards e • Wildlif • People t vironmen • The En
iti e dis p la y s W iW ri F f o n o Eve rry ca rt e rt if ied m a rk a n d t h e RS PO cce rt if icat io n n u m be r ou r u n iqu e
6-000-00
friw ite.
com
So we ReSPOn are toward sible s: • Wildli 2-0638-16-00 fe 0-00 • People To f in • The En do Palm vironm u ent RSP t more go O
0 100% no ontains Co nated ydroge hy fat
: Ro u
il to www.rspo.org lm O ndtab le on Sustainable Pa
FR FREE poster & window sticker a available
Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 0191 482 4242 01733 316400 01706 364211
OFFICIAL MEMBER
INTRODUCING THE CHIP CLUB!
2018-2019
BASED IN LONDON, THE CHIP CLUB IS THE BRAIN CHILD OF GIORGIO KROUSTI. AS IN MOST TOWNS AND CITIES ACROSS THE UK THE TAKEAWAY MARKET IN LONDON IS BECOMING MORE AND MORE COMPETITIVE. AT THE CHIP CLUB THEY HAVE MOVED INTO THE DELIVERY MARKET ALONG WITH OFFERING MULTIPLE OPTIONS FOR THE SIMPLE CHIP.
INDUSTRY TALK
Tell us about your history in fish and chips? What brought you into the industry and what keeps you driving forward to continue to own a fish and chip shop?
28
I have been working in fish and chip shops ever since I can remember. My family has been in the industry for over 35 years and I started out from a very young age helping out at weekends and after school. Having quite a large family, of which the majority of them were also in the fish and chip industry, I was lucky enough to have the opportunity to work at a variety of shops over the years. This meant that I was able to ascertain different knowledge and skills from each shop I had worked at. At around the age of 17 I was put in charge of frying and running these shops which helped in fuelling my passion for both the industry and being in a managerial and leadership position. I then went on to university to study International Hospitality Management, spending a years’ placement working at Le Manoir Aux Quat Saisons giving me an insight into fine dining and the structure of a high end hospitality establishment. This only seemed to drive my passion for the fish and chip industry further as I was able to take what I have learnt over my four years studying and try to cater this experience back into a new style of fish and chip shop.
What brought about the Chip Club idea? We wanted to bring fish and chips into the 21st Century and create a new take on the British tradition with a modern twist, offering a different variety of chips and fresh seasonal fish options throughout the year. It seemed that the majority of peoples’ perception was that the industry was only good for an unhealthy takeaway meal for the family which is why we tried to ensure we could offer healthier
alternatives on our menu to cater to all.
it beneficial to your business?
You offer a variety of chips and toppings, does this help at lunch time and for people who want a quick snack? On top of our original chips, we offer halloumi chips and Sweet Potato chips. This gives our customers a wider choice when choosing from the menu. This, partnered with our wraps, also give us the ability to appeal to those who have specific dietary requirements.
You have quite a simple menu that focuses on the fundamentals of fish and chips compared to other shops in your areas. Do you feel this helps with the quality you are delivering to your customers?
Would you encourage others to look into delivery?
When deciding on the items for our menu, we chose to add derivatives such as burgers, chicken and wraps to cater for all of our customers. Quality is one of our greatest concerns and we ensure that all of our fish is certified by the Marine Stewardship Council and cooked to perfection with the perfect collaboration of crispy batter and succulent flakes.
You have taken the plunge into deliveries, how long have you been offering this service and is
We have been offering Deliveroo and UberEats since we opened in November. It was never a question of whether we would join the ideology as we felt that the option of delivering our food worked perfectly, we wanted to ensure we were able to provide for all even if they were unable to make it to us in the store. Personally we love the concept and several factors have helped the delivery service work incredibly well for us. We knew our area was heavily student based from September until June and being recent graduates we could understand the demand that deliveries could fulfil.
I personally would encourage everyone to consider the idea, but it needs to fit into you target market. I believe that delivery through apps such as Deliveroo and UberEats are going to be the future and we need to embrace them as an industry to ensure that we are not left behind in comparison to other cuisines. We believe that taking advantage of these new platforms can only boost our businesses potential and aid in bettering ourselves and our industry.
www.federationoffishfriers.co.uk
EST D 1964
CURRY SAUCE
NEW
FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK
PAIGNTON PIER CHIPPY FIRE Written by Loraine Arnold, Paignton Pier Chippy
INDUSTRY TALK
If I’m being totally honest, I’ve been wondering where to start with this article. I mean, how do you even begin to convey what I went through? So, I will just start at the beginning.
30
When I was given the opportunity to take over the café at the entrance to Paignton Pier, I jumped at the chance. My dream was to convert it into an amazing, traditional fish and chip restaurant and takeaway, thinking it could be a little gold mine as there were no other premises on the promenade selling traditional fish and chips. I planned/organised everything meticulously – down to the last chip. I researched the fish and chip industry, I joined the NFFF, and I contacted our local award-winning chippy. I knew that to be the best I had to learn from the best, but also I needed to be a fast learner. Having carried out his site visit, and a 6 hour meeting, Tom from KFE suggested I needed a 4 pan Kiremko Jubilee Island range, given the unique position and upcoming events, like the summer carnival/ air show/regatta etc. And so my journey began. Last October I started ripping out the old cafe fittings and most of the kitchen equipment. I was so excited and looking forward to my wonderful fryer being delivered, sometime in December. I had a very clear picture in my head of how I wanted the finished shop to look. From the colour scheme, to the logo, to the outside furnishings, right down to the menus boards, everything needed to come together. When the range arrived in early December,
Craig from Kingfisher very kindly came over for the day and went through all the operating procedures of the range with me and the team, besides a few of his own tips! As a newcomer to the industry, I knew I needed to book myself some training. I must add that this is one of the best things that I could have done. I then received an email from the NFFF explaining all about the NFFF Quality Awards. Striving for perfection and not being in the business long, I knew straight away this was something I needed to pursue. I sent off my application and waited nervously for the reply – was I even eligible? A few days later, Tim Barnes from Krispies arrived; he was to be our assessor. Tim spent the morning observing, asking the staff questions, looking around and going through all our paper work and record sheets, as well as sampling our fish and chips. This was so important to me and the team, especially if I was to achieve my goal of being the best I can be in this industry. A nerve racking few days passed and I received a call from the NFFF telling me we had been awarded the Quality Award – the only shop in Torbay!!! I was bursting with pride and joy, it truly was a moment not to forget and a hugely proud moment for us all. Shortly afterwards, the refurbishment was finally finished, it was exactly like I envisaged. Standing back and looking at it for the first time, it was like a brand new toy just lifted out of its box. And so our journey continued and we were all looking forward to the spring bank holiday, which also coincided with the Torbay air show, held on
the green right in front of the shop and arguably the biggest event in the English Rivieras calendar. To celebrate our achievement with the Quality Award we decided to have a big official opening, to coincide with National fish and chip day on Friday 1st June. I set about arranging the party. Gordon Oliver, Mayor of Torbay, had agreed to officially cut the ribbon and enjoy some traditional fish and chips at the seaside. Everyone was invited, the bank manager, the suppliers, the waste collectors, the shopfitters – everyone! We had the press booked, and Jason from Middleton’s was going to stop by and bring some National Fish and Chip Day bits and pieces for the photos. I bought bunting and ribbon and even a special pair of scissors!!! What better day could we have chosen to do this, it was perfect timing and a truly amazing setting. With only 7 days to go until the official opening and the following day being the start of the school Bank Holiday what could possibly go wrong? Then disaster struck. It was 3am on Saturday morning, 26th May, it was the morning of the Whitsun Bank Holiday. I was awakened by a loud banging on my door – in a very loud voice I heard, massive fire, blah blah, flames coming out, blah blah blah, it’s really b, blah blah….I couldn’t focus, I couldn’t hear what was being said I was in a deep sleep it was pitch black outside. Where am I, what’s going on, what the hell is happening!! In a daze and still half asleep, I jumped up, put some clothes on and headed for the pier. I cannot even begin to explain what I was looking at. I was confused,
www.federationoffishfriers.co.uk
thinking what has happened to my beautiful little chipp, is everyone safe, has anyone been hurt, is the structure safe? Surely this could not be happening, was I in a nightmare, will I wake up soon, please God don’t let this be real. Everywhere I looked I saw fire engines, fire fighters, water and broken glass, eventually I was allowed to go inside. Initially, all I could see was my new 4 pan frying range just sitting amongst the devastation, with only my torch light to explore further I could see the fire had completely destroyed the ceilings, wall panelling , all of the furniture and stock. even the menu boards were melted and what the flames didn’t take, the black smoke did. I was devastated, and I went into some kind of deep shock. We all agreed it was better to go home try to rest and come back in the morning. I just sat there wondering what could have possibly caused this fire, an electrical fault no it can’t be, we just had it rewired, arson – why would someone would want to do this to a beautiful new chippy, a lit cigarette that someone innocently flicked at the building, no, it’s 3am surely everyone would be in bed, nothing made sense, everything was done by the book wasn’t it? It couldn’t be real because I had everything covered, all angles, opening/closing checks, all safety procedures adhered. I didn’t sleep and was back down there at 9am as agreed to meet the fire officer. In the daylight my nightmare became a reality and it was much worse than originally thought. Horrendous. All I could do was cry and cry and cry, my perfect little chippy gone, just like that! The fire officer advised he believed the fire broke out in the corner of the kitchen, either from the bin or a plug from the fish fridge, and that we should speak to our insurance broker before disturbing anything as they may want to investigate further. The next thing, I was told by the broker, a fire forensic was flying down on Monday from Glasgow to investigate further and to do a report on his findings. Until he had been and completed his report we weren’t allowed to touch anything until he had finished so it was extremely frustrating to have to sit on our hands and do nothing. He finally finished late afternoon and we were finally allowed to get stuck in and
ISSUE 6 // SEPTEMBER 2018
start the clean-up. However, our insurance broker made it quite clear that until he has the report on his desk, whatever we do is at our own risk which of course was understandable, but I also knew we needed to salvage what we could business wise, for the half term school holidays and the Torbay air show. Firstly, we had to make sure the range was operable. KFE came and cleared it as OK to use once all the melted buttons and some other replacement parts were installed so it was then we decided – we were going to go for it!!! Let’s get open for the airshow – 5 days away!!!! thankfully we have some amazing people around us and slowly we got organised, my team came in and started with the clean up along with a professional company – the decorators, cleaners, shopfitter, electricians – suddenly the place was torn apart again, ready to reconstruct. I got busy on the phone making re orders for new equipment, utensils, stock, upholstery etc– it’s amazing what you remember you need but also what you forget. Having a focus helped me in trying to come to terms with what had happened. Everyone was there for me even working throughout the night doing whatever they could. The NFFF called and offered support, both Eileen and Lesley were great. Tom from KFE popped in to check up on us, Jason from Middleton’s came by, several times, everyone was just so nice and supportive. I can honestly say it was like being in one big family. Initially everyone kept saying it was impossible to get it back open in time for the air show, that it couldn’t be done, but when Friday morning came and we looked at what we had achieved in those few short days we knew we could open, not completely finished, but definitely open. A real massive achievement to all involved. So what did cause it then? Batter bits. In the bin. CCTV shows that evening, the bin was not removed from the premises, the batter bits simply sat there smouldering and combusted. All of this destruction was simply human error. The footage showed the staff cleaning down as usual, with my head fryer doing the normal routine, putting the
batter bits in the bin and placing the bin near the door area ready to take outside. He then got distracted and another member of staff starts to clean the floor - moving the bin back in position. This was very difficult to watch - how could this possibly happen with all my strict policies in place, and all my closing checks. How can little bits of batter combust and catch fire 5 hours after closing? Well, they can and DO!! Who knew? did you? I certainly didn’t, however the more I spoke to people, the more it was becoming apparent that no one did – besides people in the industry, but even then certain people just did not realise how serious it could be. I just could not get my head around the fact that it could’ve been avoided? So, now we have installed all metal bins, we have a lidded fire-retardant bin just for the batter bits which when doused down with water is removed each evening and stored off the premises in a bricked room until the next morning. Only then do the bits get transferred to the waste bin, they are doused down in water first. There is no such thing as over cautious where batter bits are concerned. Nothing like this fire had ever happened to me, it’s hard to really understand how devastating something like this can affect you – especially when you have put not only your life savings but your heart and soul, your blood, sweat and tears into something, and then have it destroyed and taken away from you in the matter of minutes. If this article prevents even one shop from going through what we did then it will have been worth it. I think more awareness across the industry into this very dangerous downside to the business can only be a good thing? I am slowly coming to terms with what has happened, and so far we are having a great first season, surpassing our expectations. We have also entered into the Best Newcomer for the National Awards – I’m still striving to be the best. See you all at the Ball! Lorraine Arnold Paignton Pier Chippy Co.
31
ASK THE EXPERTS
INDUSTRY TALK
What products/services do you provide for Fish & Chip shops
32
We offer a full range of market leading batters under our brands Goldensheaf, Henry Jones, and A1 which cover all regional variation requirements. Alongside our batters, we offer a range of Dinaclass curries and gravies which meet the needs of consumers up and down the country. New to our range is our Cheese Bites which come in 4 different flavours and are perfect as side dish. We also offer training and assistance to both new and longstanding customers on batter selection, preparation, top tips and best practice. In addition, we offer advice on oil management and other practices within the F&C environment.
How would you describe your company’s expertise? We live and breathe fish and chips which is why it’s important to have a full knowledge of frying techniques and batter preparation with all the key regional differences. As the only manufacturer to mill our own flour we have full control of our product from field to fryer. We understand flour is a living, breathing product and with our control/production we can adjust
our products as it’s condition and performance dictates to ensure no difference in each batch.
What solutions do Kerry have to meet those challenges? Our Goldensheaf Smart Batter is new and a great solution to creating healthier options. Lower oil pick and reduced calories but still with that traditional great battered fish taste. Optionally our Fusion coating is a blend of the lightest batter mix and the finest crumb, the perfect alternative. Dinaclass Korma and Cheese Bites are two innovative products within the market to meet the consumers’ need for new flavours and lighter options, plus it will give your menu a real standout.
What trends do you see in for the Fish & Chip sector? Healthier options are becoming increasingly important with consumers looking for meals which are lower in calories and sugar. This is combining with the trend for lunchtime options which are smaller and more on trend to grab consumer’s attention and get them to spend not just in the evenings but during the day. Lunchtime is now one of the biggest meal times with consumers so it’s becoming increasingly important to tailor offerings to this time of day.
Dave Carpenter Key Accounts Manager
What are the biggest challenges faced by Fish & Chip shops? The two key challenges which fish and chip operators face is the growing list of alternatives and a variety of cuisines to choose from. With consumers being more adventurous, other cuisines are becoming more popular than the traditional fish and chips. Add the perception that fish and chips are unhealthy and it’s time for industry leaders like Kerry and bodies such as the NFFF to get the message out to customers that as part of a balanced diet it is not a bad option.
www.federationoffishfriers.co.uk
INDUSTRY TALK
Foodservice
BORN AND BRED IN GAINSBOROUGH
33
DEVINE INTERVENTION Written by Stuart Devine
Let’s talk batter! points should be considered • Start with very cold water, preferably chilled overnight • Get the thickness and consistency right (perhaps a flow cup) • Always have a jug of refrigerated water in your fridge for thinning • Be prepared to thicken it up if it goes too thin • When not in use keep back in the fridge
INDUSTRY TALK
• If very busy perhaps have a tray beneath your batter tray that has ice blocks in it Fish and Chips is what we sell and we all hope that we are delivering a product that will entice the customer back again and again, to become loyal customers for evermore. We buy in our fish either fresh or frozen and look after it and sell it as quick as we can whilst it still has a freshness about it. We do exactly the same with our chips. Theoretically that is the easy part!!! BATTER, everybody remembers their fish supper by the batter, I kid you not, it is the most important part of your fish supper. Simple you say! Buy a batter mix and follow the instructions, I would disagree and disagree strongly. I class batter as almost a human, it has a mind of its own, it does what it wants and the minute you take your eye off it, it becomes something different.
Who has had these batter moments? • This batter is too thick • My batter has gone too thin • The batter is too dark • The batter is too light
34
• The batter is soggy • The batter is not staying crisp • The batter is too crisp • The batter is too salty • The batter has no taste • The batter is not sticking Oh my goodness you say but how on earth do you get to the bottom of it. Nowadays there are many very good batter mixes on the market, some better than others and some for everyone’s taste, it is very difficult to decide what is right from wrong. Some people have their own recipes and batter mixes that have been developed for them. That is absolutely great but the same problems and principles apply. I would suggest to speak to your supplier and discuss what sells best and why. I believe that the customer is looking for a nice crisp non greasy golden batter that enhances your beautiful fish. Once you have that batter of course you must look after it as if it were the most important thing in your life (don’t tell the wife or kids this of course)
Seriously though all these
• Ensure the correct temperature of your pans • Ensure regular sieving of pans • Ensure your bags of batter mix are kept in a cool dry place Finally ensure you have well looked after oil otherwise you will be fighting a losing battle. Some people can work in old oil and adapt the batter. Again, good luck to you based from experience it is far easier and especially if you employ several fryers to ensure proper management of oil and discard when it is not to a satisfactory quality.
WE ARE MIDDLETON’S Harbourside Award Winning Fish and Chips
Over the last ten years Harbourside have committed to providing high quality fish and chips. They strive to better their service and menu year on year- every single year. Sustainable seafood is key, along with using the finest ingredients Serving Plymouth since 1979 Harbourside initially opened in 1979 but was bought by Sarah Lock in 2009. Since then Sarah has worked nonstop to achieve her mission of providing the best quality food possible. The original Harbourside shop has undergone a number of revamps from focusing on cooking equipment upgrades, to upgrading the in store experience and in 2016 they opened the restaurant area upstairs. The latest venture opened in May 2018, a new Gluten Free shop, with every single item on the menu being gluten free, which has delighted their customers - making customers happy is what it is all about! Family is so important to Sarah and the team so they aim to offer
ISSUE 6 // SEPTEMBER 2018
something for every member of the family - whether it is special offers for special days for mum or dad or the all new online kid’s activities! We asked Sarah why she uses Middleton’s and she says” We first started using Middleton’s in 2009 when we took over our first shop. We have sampled other batters throughout the years however we have never found anything to replace it with. When we opened our Gluten Free shop this year we struggled to find the perfect gluten free batter however yet again Middleton’s bespoke GF batter was our definite favourite. We also love how they will always go the extra mile to help you out! They have great customer service. They have never let us down in nearly 10 years!”
exact requirements. Sarah Sleet, chief executive of Coeliac UK said: ‘We know eating out safely is a top concern for people with coeliac disease and we know that fish and chips is one of the most missed options following diagnosis. We are working with the hospitality industry to help them deliver good quality menu choices for people with coeliac disease and we are delighted that Harbourside Fish and Chips is recognizing the importance of catering for this market by opening a dedicated shop for gluten free fish and chips and gaining accreditation from Coeliac UK.”
Harbourside use Middleton’s Gluten Free Curry and bespoke batters made by Middleton’s to their
35
WE ARE MIDDLETON’S Harbour Lights Harbour Lights perched on the quay, overlooking the beautiful coastal town of Falmouth, takes celebrating the nation’s favourite comfort food very seriously. Their mantra ‘Happy Tummies and Big Smiles’ is a mission the whole team are focused on. The magic happens when all the jigsaw pieces align. Great ingredients, fab team, super location. Self-confessed fish and chip fanatics they live and breathe fish and chips. A seasonal business like Harbour Lights comes with its challenges but consistency is key. Every portion as yummy as the one before.
Their award-winning fish and chips only use fish from responsibly sourced stocks and chips from local farmers. Local provenance is evident throughout their menu. With local Cornish fish specials landed from local boats just a stone’s throw away available daily, whether you love it battered or grilled. ‘Strong relationship and good partners are key to our business’ said Pete Fraser (owner). ‘Middleton’s are part of our business family. They listen to our batter ‘wish list’ and are always there to help. Their core values feel aligned to ours: ‘great fish and chips every time’. Harbour Lights use Middleton Light batter mix and Middleton’s Gluten Free Curry.
Best Fry John Lee, pictured with Jason Parsonage and Wayne Gambell, Regional Managers for Middleton Foods, outside Best Fry in West End, Southampton. The family opened their first shop back in 1988 and now own four shops in the Hampshire area, all cooking up the same great quality award winning fish and chips. John fried his first piece of fish at the tender age of 11 years old and ever since has made it his passion to make sure all the shops offer quality food using the finest ingredients. John says “ Middleton’s batter is of the finest quality and is always consistent, which is of paramount importance to us.”
36
Best Fry have achieved awards such as Quality Award, Fry Magazine top 50 Award and previous nomination for the Fish and Chip Shop of the Year. Best Fry uses Middletons Kings Extra Gold and Chippies Choice Curry Sauce.
NO SIZ W IN ED NE BA W GS
XXXXXXXX
Neptunes Batters New & Improved
NEPTUNES LIGHT
a pale yellow with a rippled/ spiked texture
NEPTUNES NORMAL
a golden yellow with a rippled/ spiked texture
NEPTUNES GOLD
a rich vibrant yellow with a rippled/ spiked texture
• A subtle crisp bite, with a rippled / spiked texture • Natural colours, with three colour variants to suit all types of frying techniques
• A fantastic performing batter in all frying oils • Consistent & reliable • Manufactured in the UK with precision & care
Neptunes batters have been re-formulated with the expertise and partnership of friers and Middleton’s, ensuring consistently great performing batters & traceability from field to frier.
For samples and enquiries please call: 01902 2 608122 60 or visit www.middletonfoods.com or follow us on Twitterr @ @Middletonfoods
ISSUE 6 // SEPTEMBER 2018
37
A WORLD FIRST NI DUO TO SET-UP WORLD’S HIGHEST POP-UP CHIPPY ON KILIMANJARO The countdown clock is ticking for chippy heroes, Malachy Mallon and Alan Hanna as they prepare to attempt a world first – by opening the world’s highest pop-up chippy on Mount Kilimanjaro and it’s all hands on deck, as McWhinney’s Sausages is announced as title sponsor, with Kerry Foods, Unique Seafood Ltd and Florigo Frying Solutions also backing the recordbreaking attempt, as category sponsors. Malachy and Alan have both flown out to Tanzania on the 31st August and are currently on their highfrying climb in a bid to raise at least £10,000 for the Fishermen’s Mission charity. Spirits were high as many of the industry’s finest stalwarts gathered in Kilkeel Harbour, County Down, home to the Fishermen’s Mission to celebrate and wish Malachy and Alan good luck on their trip, which is entirely self-funded. Alan Hanna from Pit Stop Fast Food, Kilkeel explained, “Malachy and I both wanted to pay our own way on the trek so we can raise as much money as possible for the Fishermen’s Mission. Having our amazing sponsors on board is a fantastic way to help us significantly boost the fund-raising tally, as well as offering important practical help with supplies and equipment. We also want to give back locally in Tanzania, and before our mountain ascent we’ll cook for and make a donation to the Fortune Kids and Education Foundation Orphanage Center in Nshupu Village.” Kevin McWhinney, owner of McWhinneys Sausages, says his company is extremely proud to get behind the epic charity adventure as title sponsor. He said, “Alan and Malachy will be serving McWhinney’s sausages, including our Bigfoot range, at their world’s highest chippy and what a proud moment it will be when they ‘fry high’ on Mount Kilimanjaro and at the local orphanage. This is an absolutely inspirational challenge and McWhinney’s is delighted to help take it to the top. We wish them every success with their fundraising for the very worthy Fishermen’s Mission charity.” Malachy Mallon, from the Dolphin Takeaway Dungannon, commented, “It is our aim to raise lots of money for charity but we also wish to showcase the passion and unity of the UK Fish & Chip industry and promote fish & chips as
healthier takeaway option. The Kilimanjaro Chippy Challenge is the perfect way to do all that in recordbreaking style, on top of a world stage, and we are looking forward to the challenge! We are proud to have so many fantastic people backing our challenge. How lucky we are to be part of an industry that can gladly unite and work together for this important charity. Respect and admiration to each and every one of our sponsors.” The Northern Ireland chippy duo have been training together in the Mourne Mountains, County Down since last Autumn, come rain hail or shine, but they still have quite a few challenges to overcome. Malachy, who has held the Northern Ireland Regional Winner’s title in the National Fish and Chip Awards for the past three years, is optimistic about the frying conditions at 4650 metres above sea level. He said, “Alan and myself have over 50 years chippy experience between us, as well as eight National Awards so we hope we can adapt to a more challenging frying environment. It has taken quite a bit of juggling to get logistics right. We have to get our product and equipment, as well as ourselves, up to 15,255 feet! Thankfully the company we are travelling with, Ian Taylor Trekking has been amazingly supportive of our random requests! We have a solid plan in place and with the help of our amazing sponsors, Kilimanjaro guides and the Barafu Camp kitchen crew we’re determined to create the world’s highest chippy.” Alan Hanna, who is also a Director at the National Federation of Fish Friers, explained, “We’re confident we are fit enough, it’s the altitude is our biggest worry. The key is to take your time, so we’ll climb over 8 days. Altitude sickness is not just about the height you are at, it also depends how fast you got there. We hope that slow and steady wins the race. And what a feeling it will be to cook tasty portions of award-winning fish and chips and McWhinney’s sausages for hungry climbers atop of Kilimanjaro! But the best feeling of all will be presenting a cheque to the Fishermen’s mission, let’s make it a big one - get donating!
Sponsorship and Significant Donor Opportunities are still available - please email: kilimanjarofishchips2018@gmail.com Donate and follow the story: www.Justgiving.com/Fundraising/ChippyChallenge Facebook, Twitter, Instagram: ChippyChallenge Hashtags: #ChippyChallenge #WorldFirst #FryingHigh
38
ww www ww.federa w rationoffishfriers.co.uk a
XXXXXXXXXXX
‘KFE United’
Player Stats 2018 1st Position
In 2007 trained as a fi fishmonger shmonger before managing Harbourside fish and Chips for 6 years.
Appearances
Joined KFE in 2016, visiting many fish and chip shops, public houses and beaches across the entire south west; in that order of course.
Best Goals
South West – Youth Team Apprentice
Tom Hughes
Runner up in the Drywite Young Fish Frier of the Year Competition and assisting the shop in winning the Staff Training & Development Award, both in 2015.
Highlights
The first Range I sold, it was a big step to sell something of such value and know I had helped with the design and layout.
Yellow Cards
Not making it through to dinner at my first exhibition a week after joining!
Proud to be... the Range Company of Choice for Award Winning Fish and Chip Shops •
Over 125 years of sales experience
•
Nationwide network of engineers
•
The industry’s best after sale service
ISSUE 6 // SEPTEMBER 2018
T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD 39
ADVERTORIAL
n o i t a r i p s n Ideas and i
The Fish Frying & Fast Food Show 2018 on Sunday 7th October at the National Agricultural and Exhibition Centre (NAEC), Stoneleigh Park, Warwickshire, is all about discovering the latest foods trends, forging new partnerships and finding great deals This year’s exhibition, sponsored once again by Goldensheaf, Henry Jones and Dinaclass, will host the largest gathering of fish and chip shop suppliers showcasing the latest in food and beverage products as well as new equipment and technology. This will give visitors the opportunity to compare the latest packaging, play with digital menu systems and size up the different frying ranges while sampling sausages and burgers, sourcing new fish suppliers and trying on new uniforms, all in one day. Friers can also secure show day only deals and discounts as well as ask questions, solve problems and make new contacts. A taste of what to expect Sam’s Natural Kitchen will be showcasing a whole new way to do mushy peas with its frozen pouch concept, which offers all the natural taste of freshly made mushy peas but in a ready to use product. Vito will be demonstrating its portable filtration system that so many fish and chip shops are now turning to for their oil management and running a special offer. With packaging a hot topic, why not stop by the T. Quality stand and be among the first to see the
new-look Blue Fish packaging range that includes flatpack boxes, stackable boxes, takeaway bags and chip forks. Also available will be the latest 2018/2019 T. Quality Product Catalogue. Check out Sweetheat’s heated delivery bag systems which promise to keep pizzas, curry and fish and chips at a constant 90°C until they reach the customer. Whether it’s a new high efficiency frying range you’re after, a stand alone fryer for gluten free or a griddle for grilled fish, KFE is on hand to chat through the options. Spice Technology will get the taste buds going with free samples of its Tee-Khi Chip Shop curry sauce and gravies as well as the ever popular American Red Salt. A new gluten free range will also be unveiled while its Tee-Khi Premium Gold Curry Sauce will also be on show. This year sees JJ Foodservice exhibit for the first time, bringing with it its brand new bespoke fish and chip brochure, and demonstrating how it’s making online ordering easier with its new Fingerprint ID and One Tap Pay to its App. Its restaurant website building company FOODit will also be present, helping to get fish and chip shops online cost effectively. Keejays will be bringing a world of flavours to
IED
the exhibition and offering samples of its Goldfish curry sauce concentrates and Mr Lee’s pancake rolls. Visitors will also be able to take advantage of a show day only deal and pick up a bucket of its Premium Gold Curry sauce for just £10 and a 2.5kg bag of American Red Salt for just £6. For visitors interested in mobile catering, Pro Fry will be on hand with one of its vehicles for visitors to get on board and try out for size. MD Paul Newbold will also be available to give the best advice on getting started and tips on how to avoid the pitfalls. If you’re concerned about the levels of starch and potato waste entering your drains, Peel Tech will be demonstrating its filter machine which also keeps chip shop owners on the right side of the law. Frozen food distributor Central Foods will be showcasing its three new gluten free chicken products - kievs, chunks and goujons - launched in response to the growing demand for gluten free items. Register for your free ticket to the Fish Frying & Fast Food Show 2018 now at www.fishfryingfastfoodshow.com
EXHIBITORS TO DATE: Premier 1 filtration | Goldensheaf | Dinaclass | Henry Jones | Us4slush | T.Quality | Central Foods | Highspeedovens.co.uk | Pro Fry National Federation of Fish Friers | Florigo Frying Solutions | Flavoil | Nortech Superior | Beef Dripping | P100 | Henry Nuttall | Frymax | Youngs Foodservice King Frost | Martyn Edwards Frank Ford | CR Signs | Vito UK | Sweetheat Technology | BD Signs | Middleton Food Products | Sam’s Natural Kitchen Penny Lane Burgers & Sausages | Friars Pride | Q-Partnership 2 Compartment Box | Q-Partnership Lite Bite Packaging | KFE Alaturka Kebabs | James T Blakeman Sausages | JJ Foodservice | Kismet Foodservice | Kraft Heinz | Southern Fried Chicken | Zanfish Wholesale Flavon Chicken Salt | Hopkins Catering | Tyco Fire Prevention Systems | Wrapped Fish & Chip Shop Insurance | Carlton Catering | ASAP Nottingham Coastal | Seafish Industry Authority | Caledonian Control Technologies | Johnson Reed Finance | Barland Shopfitters | Johnson Reed Finance FRY MAGAZINE - AUGUST 2018 34 Spring www.frymagazine.com Spice Technology | Fryers Mate | Peel Tech | AG BARR / IRN BRU | Labelling Solutions (linkPP) | Hewigo
NEWS
F sh frying & Fast Food Show
Sponsored by:
SUNDAY 7th October 2018
Stoneleigh Park, Stoneleigh, Coventry, Warwickshire CV8 2LZ
REGISTER FOR FREE AT WWW.FISHFRYINGFASTFOODSHOW.COM LOTS OF PROMOTIONS LAUNCHING AT THE SHOW BRING YOUR COLLEAGUES AND FAMILY
TO BE SUPPLIED
FREE TICKETS | FREE PARKING ON THE DAY! LE AB AIL AV LY ON TS UN CO DIS D AN S AL OFFERS, DE
Register now for free at www.ямБshfryingfastfoodshow.com 35
THERE’LL BE NO FRIGHTS THIS 42ND STREET® BITE NIGHT… BUT YOU COULD WIN YOUR HEIGHT IN CHICKEN FILLET BITES! You’re in safe hands this Halloween with 42nd Street® Chicken Fillet Bites! There’s nothing scary about 42nd Street® Chicken Fillet Bites, which combine only 100% whole muscle chicken breast with a specially developed coating that adds to the great flavour and succulent crispy texture that we all love.
All details of entry will be sent out in the Point of Sale packs to qualifying shops**. Winners will be announced during the 1st week of November. If you don’t already sell 42nd Street® Chicken Fillet Bites then this is a great opportunity to add something extra to your menu, whether it be lunchtime specials, kids’ meals or even as a spooky side dish!
And it’s for this reason that we are celebrating the fantastic 42nd Street® Fillet Bite with its very own Halloween bite night! There will be a free and exclusive 42nd Street® Chicken Fillet Bite ‘Bite Night’ point of sale pack available; including a Bite Night poster, branded till wobblers and a letter explaining how you could win our thriller of a star prize! In addition to increasing sales, your shop could be in with the chance of grabbing the prize of your height in Fillet Bites!* Running from 1st September until 31st October 2018, every purchase of 42nd Street® Chicken Fillet Bites will automatically enter your shop into this exclusive Q Partnership competition, with every unit purchased giving an additional entry. The final nail in the coffin to confirm entry is to send in your ‘scariest’ photo with a portion of 42nd Street® Chicken Fillet Bites and your Bite Night point of sale, all of which will be shared on Halloween itself!
You can find more information and full Terms and Conditions by heading to your supplier’s website Friars Pride – 01733 316400 www.friarspride.com/bitenight Henry Colbeck - 0191 482 4242 www.colbeck.co.uk/bitenight VA Whitley - 01706 364211 www.vawhitley.co.uk/bitenight
*‘Height’ will be worked out from the 42nd Street® Chicken Fillet Bite packaging artwork height against the owner or manager’s height, check your supplier’s Terms and Conditions for more information. **To qualify, you must buy 42nd Street® Chicken Fillets Bites from any Q Partnership company (Friars Pride, Henry Colbeck, VA Whitley). If you have bought 42nd Street® Chicken Fillets Bites during July and August you will automatically receive your pack during September, otherwise you will be able to request your pack when purchasing during September and October.
42
www.federationoffishfriers.co.uk
There’ll be no frights this XXXXXXXXXXX
bite night... Good luck!
XXXXXXXXXXX
with 42nd Street Chicken Fillet Bites™
H
C
The Original 42nd Street Chicken Fillet Bites™
IC
S TM
Win your Height in Fillet Bites! KEN
FILLET
BI
TE
Exclusively available from: Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242 ISSUE 6 // SEPTEMBER 2018
Friars Pride Ltd www.friarspride.com 01733 316400
V A Whitley Ltd www.vawhitley.co.uk 01706 364211 43
GET HOOKED ON BRANDED PACKAGING!
Packaging and branding are two of the most important aspects that go into marketing, and should be strategized thoughtfully. In a world that revolves around brands, it’s important to determine how your business will stand out. Packaging and branding help build a concise brand personality, attract new customers and keep loyal customers.
personal preference to have branded packaging but we do feel it brings a unique touch to our business. Together with our logo it gives us individuality and recognition of our business. We want our shop to be remembered by our customers. Either our day to day return customer or customers who may be visiting Fishguard for a holiday. To give your customers a second reference point to not only your food but your packaging is important. Being in an idyllic tourist location we have many customers who may return to us on each holiday and not only do they remember us because of our great product but also, they remember the packaging and the experience. We believe our branded packaging promotes Hooked@31 in a professional way. We offer all round quality, from the best raw ingredients sourced to excellent customer service, together with our traditional fish and chips served in our recyclable branded packaging which completes the image of Hooked@31.
The Fish Friers Review talks with Gethin and Charlette Rands on Hooked@31 and the way they decided to package their food.
Tell us the story of Hooked@31 Gethin and myself have both worked in the fish and chip industry for many years. Working for Gethin’s parents at first, the opportunity came in 2015 to buy a bakery, which after 6 months of complete renovation is now Hooked@31 which is based in Fishguard in North Pembrokeshire, Wales. Our aim was to provide quality fish and chips with service to match. We gained the NFFF Fish and Chip Quality Award in December 2015, 6 months after opening our doors for the first time, and have since gone on to be named in the top 60 fish and chip shops for the Independent Takeaway Fish and Chip Shop of the Year Award for the past 3 years. Moving forward, we are currently looking into becoming MSC registered to help protect the future of fish and chips.
Why branded packaging? Once we had decided on the name ‘Hooked@31’ and our signature logo it all progressed from there. It is a
44
fish & chip business sales
Do You Want To Sell Your Fish & Chip Shop or Restaurant? Cash buyers waiting
we have buyers waiting to purchase
FREE Desktop valuation with no obligation
Hassle free sale
we take care of everything for you
Maximum return
we achieve the maximum price for you
No sale no fee
If there is no sale there is no cost
We are the specialists
we only sell fish & chip businesses
01909 547037 email: info@fcbsales.com website: www.fishandchipbusinesses.co.uk
www.federationoffishfriers.co.uk
XXXXXXXXXXX
XXXXXXXXXXX
ISSUE 6 // SEPTEMBER 2018
45
CUSTOM PACKAGING & BUILDING A BRAND It is a known fact that the quality of a company’s packaging will have a dramatic impact on the impression customers have of your brand. Just to make it trickier for brands, it is important to note that when we mention ‘high quality’ we do not always mean ‘high cost’ as high quality doesn’t always have to be high cost, high quality can be affordable. It is so important to position the brand and the product at the right price point. In the same way that packaging that is too cheap for the product will devalue the brand, high cost packaging can also have a negative impact. Create more elaborate packaging than the product requires and consumers will perceive that the item is more expensive than it should be and they are paying for the packaging not the product it contains. It’s a fine balance between added value and added cost. As a packaging company we want to play our role in protecting the environment which is why we are also committed to using sustainable and traceable products in our packaging where possible. Recently this ethos has seen us work with Simpsons of Cheltenham, one of Cheltenham’s best-loved fish and chip shops, on their packaging. We have helped them move away from plastic bags and Styrofoam trays and they now have branded boxes and bags both of which are from sustainable sources and fully biodegradable. Recyclable tray liners have also been produced to add to further promote the brand. Simpsons are now perceived to be actively working to reduce their own impact on the planet, which can only be seen as a positive perception.
46
Some of the products we offer are: Fish & Chip Boxes
Degradable Plastic Bags
Greaseproof Paper
Napkins
Compostable Cups & Lids
Paper Bags/ Sleeves/Trays
For further information on our full range of products please visit our website at www.bsmithpackaging.co.uk If you’d like to discuss leaving a lasting impression on your customers please call Alison Kemp on 01905 757124 or e-mail at a.kemp@bsmithpackaging.co.uk
www.federationoffishfriers.co.uk
We are proud to announce that BSmith (BSP) is now XXXXXXXXXXX a member of the National Federation of Fish Friers (NFFF)! As suppliers of cost effective food grade packaging for the food industry we are delighted to be joining the NFFF, an organisation that since 1913 has worked to protect the interests of fish and chip businesses throughout the UK and the world.
“As we already supply branded packaging to a number of great ‘chippies’ such as Simpsons of Cheltenham, Penaluna’s Famous Fish and Chips, The Pelican and Finnegan’s Fish Bar it seemed an obvious choice to get involved”, comments Andrew Smith B Smith Packaging Managing Director. “It is great to be able to do our bit to promote the Great British institution that is the local fish and chip shop”.
Every item we provide will be:
Available to order now:
• Printed with your own logo and information
• • • • • • • •
• Designed for FREE (saving an approx. £300 off your order) • Available to purchase through our interest free flexible finance package to allow you to spread the cost
Fish and Chip boxes Greaseproof paper Cups Labels Napkins Paper bags Sleeves and Trays Plastic bags
B SMITH PACKAGING LTD. STANIER ROAD, WARNDON, WORCESTER. WR4 9FE T : +44 (0)1905 757124 E : A.KEMP@BSMITHPACKAGING.CO.UK
W: BSMITHPACKAGING.CO.UK
NFFF ASSOCIATE MEMBERS 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.
✔ Opportunity to work exclusively with our NFFF members newsletter
Why not join the National Federation of Fish Friers as an NFFF Associate Member?
✔ Your company profile and logo listed in the Business Directory of the Fish Friers Review.
NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.
✔ Listing in the Associate Members directory of the official NFFF website with click through to your website.
BUSINESS DIRECTORY
There are many benefits to being an Associate member of the NFFF: INDUSTRY PARTNERS
5) NEODA
1) AHDB Potatoes
The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
2) Coeliac UK
Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk
3) FASFA
Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk
4) Marine Stewardship Council
MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips 1
6) The Fishermen’s Mission
The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission. org.uk Website: www.fishermensmission.org.uk
7) Seafish
Seafish is a Non-Departmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything and everyone - from fishermen and processors through to importers, retailers and food service providers.
✔ A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.
Plus much more! If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email r.norris@federationoffishfriers.co.uk As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a wellregulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
8) The Sustainable
Restaurant Association
The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out. Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
ENERGY/CARD PAYMENTS 9) Chip & Pin Solutions
Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members. • Card Terminals & Card Processing • UK’s 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk
10) Utility Bidder
Utility Bidder is a revolutionary service, set up to ensure customers get the best gas 4
3
2
9
and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best… running your business. Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk / info@utilitybidder.co.uk Website: www.utilitybidder.co.uk
DUCT CLEANING/RANGE SERVICING 11) Deduct Limited
Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available. Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk
12) Discount Range Services Ltd
Providing services, repairs, and installations on fish and chip frying ranges we have the knowledge that you are looking for. Specialising in Hopkins, Martyn Edwards and Frank Ford fish and chip ranges. We have over 35 years’ experience as fish and chip frying engineers. We carry most parts of these frying ranges of all models so we can carry out a first-time fix getting you back up and running. Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) or 07753687188 (Paul) Email: discountrangeservices@gmail.com Website: www.discountrangeservices.co.uk
6
5
8 7
The National Edible Oil Distributors’ Association (NEODA) was established in 1947. Its members include edible oil and fats refiners, processors, distributors, waste oil collectors (who also sell fresh oil) and cold pressed producers. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, potato preservatives) and other industry bodies. NEODA is responsible for bringing National Fish & Chip Day to the public and has done since 2015. National Fish & Chip Day takes place on the first Friday in June every year. Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
✔ Opportunities to work on packages and campaigns exclusively for the NFFF members
11
12
10
48
www.federationoffishfriers.co.uk
NFFF ASSOCIATE MEMBERS 1) Duct Cleaning Service Ltd
2) Keep Environmental Services
Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
3) KLS
• Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk
4) Range Response
Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Tel: 0161 654 9225 Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
FINANCIAL, LEGAL AND INSURANCE 5) CF Capital
Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies. The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu
6) Commercial Plus Ltd
Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no
1
8
7) Johnson Reed Catering
Finance
Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk
8) Morrish Solicitors LLP
We have acted for NFFF and its members for over 30 years, providing a full range of business and personal legal services at discounted rates. We have particular expertise in sale and purchase of commercial property, portfolio management, new lease preparation and negotiation, site acquisitions and development work, secured lending and refinancing, business asset sale and purchase, debt recovery, litigation and employment advice. We also specialise in wills and probate, family law and other personal services. We pride ourselves in being able to match the expertise of the larger firms, but at a more affordable price, finding you the most commercially sound solution. Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@ morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
9) Take Out Insurance Ltd
Insurance for the National Federation of Fish Friers. Our team of experienced representatives have specialist knowledge on the type and level of insurance fish and chip shops typically need. We provide reassurance that you are in safe hands by offering quotes from a panel of UK based insurers, offering products which have been designed to meet the needs of your industry. Contact Phil Hodgson Tel: 0330 134 4558 Email: online@smeinsurance.com Web: www.smeinsurance.com/nfff
10) Thornhill Insurance
We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a significant number of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk
FISH SUPPLIERS 11) Unique Seafood Ltd
Wholesale in frozen fish Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk or
mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk
12) Collins Seafoods Limited
‘Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.’ Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk
13) F Smales & Son Ltd
18) Dow Seeds
Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com
Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk
19) Kerry Foodservice
14) Pacific West
‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’ Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com
Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
15) T Quality
‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
GENERAL FOOD SUPPLIERS 16) Ceres | Pure Food Innovation
We create great tasting solutions for your fish and chip shop, if you would like to try our batters, curry, gravies, fishcake base mix, natural pea seasoning and not to forget the Phil Vickery SeriouslyGood Gluten Free range of products. Tel: 0845 3711 522 Email: hello@worldofceres.com Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
17) DSmedes Fine Foods / Lind en
Burg Food Spices & Ingredients
Batter mix producer / Industrial supplier of functional ingredients and marinades Contact: Edmond van der Plas Tel: +44 (0)79 04752984 +44(0) 28 4062 0543 Email: rmburrell@dow.com Web: www.lindenburg.org
4
3
2
DUCT CLEANING SERVICE LTD NFFF MEMBER DISCOUN T AVAILAB LE
obligation. We operate nationwide and assist any small businesses that require a commercial property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions. Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk
‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerry-foodservice.co.uk
20) Middleton Food Products
21) S&B Herba Foods Ltd
Established in 1919, S&B Herba Foods Limited have a long heritage of expertise in servicing the food industry in the United Kingdom and Ireland. S&B Herba Foods Limited are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Their portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors. Products are sourced from all over the world to meet the customers’ needs and are covered by S&B Herba Foods Limited quality assurance guarantee. Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool. S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrow Fat Peas. Ground Rice and Rice Cones are made by milling rice into coarse flour. Rice Cones are widely used by friers to dust fish before applying batter. A light application of Rice Cones onto wet fish helps absorb excess moisture. The rice cones create abond for improved batter adhesion and prevent the batter from spitting during frying. We carefully select only the best Marrow Fat Peas from a handful of UK growers. Great for mushy peas and snacks such as wasabi peas. Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 E-mail: peter.walker@sbhf.com 6
5
7
9
NFFF MEMBER DISCOUN T AVAILAB LE
11
10
12
13
NFFF MEMBER DISCOUN T AVAILAB LE
20 14
15 16
ISSUE 6 // SEPTEMBER 2018
17
18
19 21
BUSINESS DIRECTORY
Duct Cleaning Service have a wealth of experience working with fish and chip ranges ducting and extractors for clients across the UK. With over 35 years experience working with and for one of the country’s largest supplier of catering equipment and installer of fish and chip ranges HADDOCK RANGES Then HOPKINS CATERING, the team at Duct Cleaning knows every inch of your fish and chip range. Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) or 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Website: www.ductcleaningserviceltd.co.uk
NFFF ASSOCIATE MEMBERS GENERAL TRADE
5) Elite Shopfitters (Leeds)
1) B Smith Packaging
(Worcester) Ltd
BRC Certified supplier of bespoke packaging including fish & chip boxes & sundry items Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
2) BD Signs
10) Steve Hill Services
Running low on filter papers & supplies, need a service or repair for your Merlin, Opal, & Pura, Aries or Bitterling type oil filter machine. In need of replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk
Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com
3) Checkit
BUSINESS DIRECTORY
Contact: Steve Calvert Mob: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
6) Hilton Smythe
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk Checkit is a leading provider of cloudbased automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. Checkit handsets alert staff to complete tasks and time-stamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view real-time and historic reports.
11) Vito UK
Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk
OILS AND FATS
7) Peel Tech
Suppliers of a multi award winning eco potato peel and starch recycle filtration system Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paperbased records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others. Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net
12) Duncrue Food
Processors Ltd
Manufacturer and Packer of Beef Dripping. Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk
8) Sign Focus
Sign Focus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions. Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
4) E.B. Gas Services
13) Flavoil
Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk
FILTRATION
E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com 1
filtration equipment. We can also supply spaces and accessories alongside Bold Chippers and Peelers.
Elite Shopfitters offer a UK-wide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk
9) Premier 1 Filtration
Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants across the UK and Europe.
3
8
‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk
16) Vandemoortele/P100
P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last.” Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com
PIES, SAUSAGES AND MEATS 17) James T Blakeman Co Ltd
‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk
18) Pukka
Founded by the Storer family in Leicestershire in 1963, Pukka Pies is an independent family-owned company that’s been supplying the fish frying trade with great quality and great tasting pies, pasties and sausages for over 50 years. Pukka Pies is the UK’s number one pie brand and the chippy customers favourite pies and are available to order from over 80 distributors nationwide. Contact: Lee Birmingham, Head of Foodservice Tel: 0116 264 4004 Email: info@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies
19) Karro Food Group
Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk
Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed 5
4
6
7
12
11
10
9
15) Nortech Foods Ltd
14) ADM Trading (UK) Limited
We have over 30 years experience in the industry both operating shops and supplying, maintaining and repairing
2
to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
13
Tel: - 01452 521081 or Mobile: 07860 232741
14
50
15
16
17
18
19
www.federationoffishfriers.co.uk
NFFF ASSOCIATE MEMBERS 1) Meadow Vale Foods
2) Riverside Foods
Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: enquiries@riversidefoods.co.uk Website: www.riversidefoods.co.uk
POTATOES AND PRE PREP CHIPS 3) Vic Graham & PG Chips
A reliable supplier of wholesales potatoes and freshly cut PG Chips based in Manchester, you just can’t beat Vic Graham for our quality service and price. Catering for many restaurants, pubs and takeaway businesses, we have over 40 years’ experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you’ve tried us, you won’t want to leave, here’s why: - We are suppliers of the best frying potato in the North of England. - Delicious and fresh pre-cut PG Chips. - We use only quality Lincolnshire and Cambridgeshire potatoes. - We pride ourselves on our punctual delivery Monday to Saturday (don’t work Sundays). - We offer excellent value for money Contact: Paul Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgraham.com
4) Isle of Ely
Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk
RANGES AND CATERING EQUIPMENT
5) Angel Refrigeration Ltd
Angel Refrigeration Ltd is supplier of specialist professional refrigeration for storage, display, processing and thawing. We focus on understanding our customer’s requirements to ensure we provide the right piece of equipment to do the right job. Our equipment has been developed by leading European manufacturers for the Bakery, Butchery, Charcuterie, Chocolate, Fish, Food Production, Hospitality: Floristry and Ice Cream industries.
2
1
8
6) TYCO (Ansul Restaurant Fire
Suppression System)
Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com Our product range now includes chippers, peelers, mixers and accessories Bold® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com
8) Florigo
When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
9) Henry Nuttall Ltd
The Original and Market leading Frying Range since 1865. With a successful history within the trade, you can ensure you are dealing with a dependable company to ensure the best service. Our frying ranges have stood the test of time, known for their reliability and recovery, ensuring they can cope with the busiest of shops. We offer the market leading High Efficiency ECO burners and Integral triple stage filtration system as standard across all our ranges with every range made bespoke for you. Contact: Jack Price Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk
10) Hewigo UK Ltd
‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com
11) Hopkins Catering Ltd
Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers
ISSUE 6 // SEPTEMBER 2018
KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops. Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk
13) Mallinson’s of Oldham Ltd
For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers. Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
14) Martyn Edwards/Frank Ford
At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment. Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com
15) Stephens Catering Equipment Supply and installation of commercial Catering Equipment. Contact: Tel: 028 25 861711 Email: info@stephens-catering.com Web: www.stephenscateringe quipment.com
WHOLESALERS 16) Drywite
‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
17) Friars Pride Ltd
Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
12
11
16
17
18) Henry Colbeck Ltd
Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials. Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment. Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk
19) JJ Food Service
JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon. A range of other fish and chip shop essentials are also available including branded and ownlabel condiments, packaging, chipping potatoes, batter mix and gluten-free options. Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices. JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines. Tel: 08433 09 09 91 / 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com
20) V A Whitley & Co Ltd
VA Whitley are the premier supplier to the Fish and Chip and Fast Food Trade in the North West of England, North Midlands and North and Mid Wales since 1899. Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk0
7
6
5
4
10
15
and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz
12) KFE Ltd
7) Bold Catering Equipment
3
9
14
Contact: Julie Croker Tel: 01327 810 370 Email: sales@angelrefrigeration.co.uk Website: www.angelrefrigeration.co.uk
BUSINESS DIRECTORY
Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade Contact: Shaun Weatherby Tel 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
13
18
19
20
51
View our testimonials of businesses sold web - www.veritas-sales.co.uk email - sales@veritas-sales.co.uk
SO LD
R DE R UN FFE O
SELLING or BUYING a business? that’s OUR business…
Hot Food Takeaway Walsall Leasehold £99,950 Takings £6,000pw Ref: CF33488K
Fish & Chip Shop Exeter City Centre Leasehold £148,000 Takings £162,321pa Ref: CF34003N Devon
01404 813672
West Midlands
01543 411036
Lock Up Fish & Chip Takeaway Portishead Leasehold £35,000 Takings £83,000 Ref: CF32758X Bristol
01934 835566
Fish & Chips Southport Leasehold £195,000 T/o iro £10k pw (30week pa) Ref: CF33513NW North West
01704 876600
1 Successfully selling all types of catering businesses for over 50 years 1 For a FREE market appraisal, without obligation Head Office 01404 813952
www.emfgroup.com
ttt͘ZK^ E^͘ K͘h< D />͗ /ŶĨŽΛĞͲƌŽƐĞŶƐ͘ĐŽ͘ƵŬ
/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
^ŽƵƚŚ ŶŐůĂŶĚ͗ ϬϮϬ ϴϱϯϵ ϲϰϮϲ EŽƌƚŚ ŶŐůĂŶĚ͗ Ϭϭϭϯ Ϯϯϰ ϮϮϯϰ
KǀĞƌ ϭϱ͕ϬϬϬ &ŝƐŚ Θ ŚŝƉ ^ŚŽƉƐ ŶĞŐŽƟĂƚĞĚ ďLJ ZŽƐĞŶ͛Ɛ ƐŝŶĐĞ ϭϵϱϵ
TRADERS BOARD
Now available to Buy online
42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers. Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
RETIREMENT SALE! BUSY DEVON FISH & CHIP SHOP WITH FURTHER POTENTIAL Busy shopping parade popular residential suburb Devon city. Smart lock-up premises comprehensively equipped throughout. Adjusted net profit before wages approximately £95,484 per annum. Only open 31 hours per week. No deliveries. Excellent potential to boost trade. Secure lease. Rent only £6,500 per annum. Apply in the first instance to: It’s Our Plaice Fish & Chips Limited, C/O Thomas Westcott, Chartered Accountants, Plym House, 3 Longbridge Road, Plymouth, Devon, PL3 5TP
FOR SALE 4 Pan Mallinson’s Frying Range Dave’s contact details are davidmarsh56@icloud.com mobile number 07800 973665 Price will be discussed at time of contact.
PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country. The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.
54
FOR SALE
Traditional seaside fish & chip shop with prominent seafront location, panoramic sea views, located by the famous Cleethorpes Railway Station Clock Tower. Formerly the railway refreshment rooms but has been a long standing fish shop business for last 30 years with just two leaseholders, offering good business longevity. 40 seat indoor eat in area, as well as outside seating. 4 pan HE range, fully equipped potato prep room, ample storage space, all equipment fixtures and fittings will be included in the sale. Scope for extended opening hours. Lease fully negotiable and renewable at end of term. Ready to walk in and go business!
£240,000 leasehold. Contact for more info, Laura Spavin, 07764179196
Van. 2.3 Diesel, with 87,800 miles. The van was refurbished to a very high standard as follows; The van has recently had a new battery & reversing camera installed for easy manoeuvring. The van currently holds a 5 star food & hygiene rating The van has been used for many private functions and events such as weddings, christenings, parties, as well as being used for general rounds around the surrounding towns on a weekly basis.
Price £30,000 Contact Peter on pbeedle@btinternet.com
The publication of an advertisement is not a recommendation or an endorsement of particular goods or services by either the Fish Friers Review Ltd. or the National Federation of Fish Friers Ltd., either explicitly or implicitly. Readers of the Review, before entering into any engagements or contracts as a result of an advertisement, are advised to consult their solicitors, accountants, bank managers or other professional advisers where necessary. No offer of employment either on a salaried or fee basis should be made to any advertiser without first asking for and taking up references.
www.federationoffishfriers.co.uk
DUCT CLEANING SERVICE LTD For all your ducting needs.
Tel Michael on 07580 799763 or Darren on 07974 676224.
Photographic evidence provided for insurance purposes, together with a certificate.
E-mail: info@ductcleaningserviceltd.co.uk
Over 35 years’ experience – no job too big or too small.
Web: www.ductcleaningserviceltd.co.uk
NFFF Head Office Contact Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office Office Manager Denise Dodd - denise.dodd@federationoffishfriers.co.uk
PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk Finance Fiona McStay – f.mcstay@federationoffishfriers.co.uk Fish Friers Review Robert Norris – r.norris@federationoffishfrers.co.uk Membership Eileen Kane – e.kane@federationoffishfriers.co.uk Training & Quality Award Helen Brook – h.brook@federationoffishfriers.co.uk
Contact your local representative PRESIDENT Mr Andrew Crook
Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS
VICE PRESIDENT Mr Craig Maw
Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS
TREASURER Mr Alan Hanna
Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD
Regional Directors for England Mr Craig Buckley
Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL
Ms Lesley Graves
Tel: 07507 889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW
ISSUE 6 // SEPTEMBER 2018
Mr Hugh Mantle
Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE
Miss Caroline Murphy
Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE
Regional Director for Scotland Mr Colin Cromar
Tel: 07435 786490 Email: colin@thefishhoose.co.uk The Fish Hoose, 69 Main Street, Thornton, Fife, KY1 4AQ
Regional Director for Wales
Mr John Penaluna
Tel: 07903 864869 Email: lapcatering@tiscali.co.uk Penalunas Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW
FEDERATION NOTICEBOARD
Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned.
Duct Cleaning Services we are now TR19 compliant
Regional Director for Northern Ireland
Mr Alan Hanna Tel: 07711 216416 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD
55
DAVID MILLER, MILLERS FISH AND CHIPS 1. What would you do with £500,000? Buy a family holiday home in the Lake District, where we could spend time together.
7. What is your favourite drink?
10 QUESTIONS WITH…
Lake District
2. What is your dream holiday destination in the UK, and also abroad? In the UK anywhere in the Lake District, I just love it. There is something special about the lakes. Aboard would have to be touring around Northern Italy, Tuscany, Marche regions. Great people, sights, food and wine. Just class.
3. What is your favourite sport, and which is your least favourite? Cycling, I know not everyones cup of tea but the Grand Tours riders are amazing athletes. It’s about the team, the tactics and sheer determination. Least favourite sport would be darts.
4. If you could be granted one superhero power, what would it be and why? I would like to be able to fly. Why? That is simple. I could just go anywhere I wanted.
5. Which three people, dead or alive, would comprise your perfect dinner date?
Dame Judy Dench, Peter Kay, Winston Churchill
6. Describe your perfect weekend. Perfect weekend would be in the lakes, relaxing with my wife Lesley and the dogs. Walking, eating good food and the odd drink stop.
56
I’ve been enjoying the odd gin and tonic lately, but I always come back to my old favourite red wine.
8. Do you prefer cod or haddock? Haddock every time.
9. What is your first memory of fish and chips? I can still remember going to Whitby with my mum and dad when I was a little boy. We were late leaving and my dad fancied some fish and chips. I remember waiting in the back of the car while he went to get some. When he came back to the car he divided the fish and chips between us on some paper. I can still remember the taste now. Simply delicious.
10. What is your prediction for the fish and potato industries? The future for fish and chips is going to be amazing, there are young operators who are entering in to the business and really shaking thing up with new ideas, which is great for industry. Just look at what my son Nick has help me achieve - they are the future. The fish stocks are in good health and I can only see this being maintained. I know that we will have a tough year with potatoes this year but it’s just a blip, it will be back to normal next year. One thing that has grown, is shops using prep chips, I wonder what the ratio of shops in 5 years time will be to user prepared to prepped chips.
The future for fish and chips is going to be amazing, there are young operators, who are entering in to the business and really shaking things up
www.federationoffishfriers.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
58
www.federationoffishfriers.co.uk