CELEBRATING 95 YEARS OF PUBLICATION ISSUE 6 // SEPTEMBER 2020
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PRESIDENT’S NOTES Written by Andrew Crook, NFFF President To say this has been a tough year is certainly an understatement, it is probably one of the most difficult periods the fish and chip industry has ever faced and certainly the toughest in all of our careers. We may be lifting out of it slowly, but we cannot take anything for granted. We must look to the positives while also watching for any potential threats, it could be a long winter with potential interruptions to business if you end up with staff showing symptoms of Covid-19. If possible, it would be wise to work in teams so that one team can continue if the other requires testing. We are likely to see record numbers of people being made redundant, this could mean many families struggle to find the money for treats such as meals out or takeaways. We need to make sure we are prepared with menu options that can hit a price point, whilst not compromising our higher value offering. We are already fairly well positioned in the market for an economic downturn so hopefully we will flourish in these conditions. We also may find that recruiting is easier as there
will be a lot of high calibre candidates looking for employment, and our sector does usually prove to be reasonably robust during times of recession.
Published by The National Federation of Fish Friers New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk
There has been a lot of talk about the Eat Out to Help Out scheme which the government launched to support the hospitality industry. I know it has affected trade in some takeaways but the current reduction in VAT has also helped, I know many shops have used this to put some promotions on to counteract the scheme with some success. We have this lower rate until at least January so there is time to run it to work for your business; maybe put offers on at quieter times to boost trade. We have just celebrated National Fish and Chip Day, a little later than usual, but it was great to see so many shops taking part. I’m sure NEODA will already be planning next year’s event and hopefully we will be in a position to really celebrate… I think we certainly deserve a party!
@nfffleeds @nfff_uk @nfff_uk
Resource Reg. No. 2110
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CONTENTS Page 2-4 AGM
Page 10-11 Catch of the day
Page 16-18
Opinions Matter
Page 26 Fantasy Football
Resource Re
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84TH NFFF ANNUAL GENERAL MEETING (AGM) 2020
Support your Federation and join the meeting to have your say in the important decisions being made for the following year. Due to the COVID-19 pandemic this year’s AGM will take place on the later than usual date of Sunday 15th November 2020. Commencing at 10am the meeting will last for approximately 1 hour. Taking into consideration the social distancing measures in place the decision has been made to host this virtually by Zoom Conference Call. This is a new format for us all and enables us to host the meeting whilst giving you, the member, the opportunity to confidently take part from the comfort of your own home. For those members who have informed us that they wish to take part, a link to the meeting and joining instructions will be circulated to you 14 days prior to meeting. By now you will have received your first AGM pack. This will have arrived in newsletter format by email for those members who have an email address registered with us, those who do not will have received a copy by post. A second mailing will follow at a later date and will contain further important information. If you have received a copy by post but would rather receive the second mailing by email please contact Head office with your email address. Included in the information were forms and instructions to enable you to nominate your chosen Officials, these being President, Vice President and Treasurer, and separate forms for Regional Directors for your area. Please note that you can only place nominations for a Regional Director for your own area. For members in Scotland, Northern Ireland and Wales you can nominate 1 Regional Director, for members in England you can nominate 4 Regional Directors. The last date for receipt of nominations for the Official positions is 6th October 2020 and the last date for receipt of nominations for Regional Directors is 26th September 2020. Below you will find the names and titles of each current Official and Regional Director who have indicated their
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willingness to stand for another term. You can nominate someone new but please check with them first that you have their consent, they must also be an NFFF member and reside in the area which they will cover. National Officials President – Andrew Crook Vice President – Craig Maw Treasurer – Caroline Murphy Regional Directors for England Craig Buckley, Lesley Graves, David Miller and Hugh Mantle Regional Director for Northern Ireland Malachy Mallon Regional Director for Wales John Penaluna Regional Director for Scotland Vacant Unfortunately, Stuart Atkinson has made the decision to step down at this year’s AGM due to family and business commitments. We thank him for his input over the past year. After the closing date for nominations if more than 1 nomination in total is received for Scotland, for Northern Ireland and for Wales, or if more than 4 nominations in total are received for England, By-Election papers will be issued to select those nominees with the most votes.
Delegate Registration Please inform Head Office of your intention to join the AGM by registering using the forms included in the recent AGM mailing. This indicates to Head Office the number of members wishing to participate in the virtual meeting. Please send your completed forms by email to Karen@nffff.co.uk or by post to Karen Clark, NFFF, 4 Greenwood Mount, Meanwood, Leeds, LS6 4LQ.
Fish Friers Review
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President Mr Andrew Cook
Vice President Mr Craig Maw
Treasurer Miss Caroline Murphy
Regional Director for England Mr Craig Buckley
Regional Director for England Mr David Miller
Regional Director for England Mr Hugh Mantle
Regional Director for England Ms Lesley Graves
Regional Director for Wales Mr John Penaluna
Regional Director for Northern Ireland Mr Malachy Mallon
A reminder of the forms to complete: • Nominations for National Officials • Nomination for Regional Director – remembering to select the correct form for the correct area • Delegate Registration Form If you have any questions about the AGM or any of the forms please contact Karen on the above email address or by phone on 0113 3208277. We look forward to speaking to you all on 15th November.
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MEMBERSHIP PORTAL
Members get more! We are committed to offer our members more and in the past month we were delighted to announce 3 NEW member benefits!
To take advantage and to see what’s available to you simply log into the NFFF member area at www.NFFF.co.uk
Benefit 1 provided by:
Benefit 3 provided by:
Teaming up with Lincat Ltd the NFFF are delighted to offer its members a new range of member discounts on products.
Working with Waterworxuk, NFFF members in England and Scotland can secure cheaper water, gas and electricity bills and NFFF members in Wales can secure cheaper gas and electricity bills plus get your NFFF annual membership fee paid for you by Waterworxuk.
Expand your menu and increase your profits! You can’t beat your traditional fish and chip offering however as fish and potato prices continue to rise, as well as the more recent impact of Covid-19, it has become critical to look at other ways to increase your margin. To take advantage and to see what’s available to you simply log into the NFFF member area at www.NFFF.co.uk
Benefit 2 provided by:
1. Waterworxuk will pay your full NFFF membership [£210.90**] each year you remain with Waterworxuk. 2. Guaranteeing to lower your water bill (Wales excluded) 3. Lowering your gas/electricity by up to 40% [based on out of contract rates] If your current contract is within one year of renewal, Waterworxuk can secure todays rates now to start when your current contract expires.
The NFFF is proud to team up with Dell to provide a range of discounts on selected IT and other benefits to our members.
If you need to discuss this sooner, or if your contract is due to expire soon, please contact Waterworxuk via the following methods:
These include:
Email: mikecampbell@waterworxuk.uk
- 10-20% discount off laptops, desktops and accessories
Tel: 01772 595375 or 07753 184874
- Access to their highly trained Small Business Technology Advisors to help members with free advice to grow your business
* Waterworx UK agree to pay your membership for every year that you remain a customer.
- Dedicated account manager to work with you. To start enjoying the benefits today, simply visit the NFFF member area and click on the Dell UK banner advert or visit the Associate Members Business Directory page.
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The aim of this partnership is to lower your business outgoings by:
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** Multi sites pay a different membership fee but this offer also applies to them.
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TRAINING PORTAL
Training is key and paramount to your future in the Fish & Chip Industry. Enter the Industry with the best training! We all know that setting up a Fish & Chip shop is a huge investment. Not only does it take up a lot of planning and preparation time it also includes a large amount of money. So, while planning your future business also think about the training that you will require. It’s always good to remember that the general public will be your customers and it only takes around 2 minutes to create a long-lasting impression. If that visit is not good, then this will most probably generate some bad publicity. With the likes of social media around these days who wants a bad review! Whether you are thinking of buying and setting up a fish and chip shop or you have just completed the purchase, it is vital that you undertake some training. We have a course to suit complete beginners that covers all areas of the business to enable you to pick up the knowledge and understanding of the products required to enable you to run a successful business. Our course covers: • Online study of 4 Level 2 qualifications that are recognised by EHO’s. • Theory study that is undertaken by Zoom conference call within the comfort of your own home. • An intense one-day practical training course that is delivered at the fully equipped NFFF Training Academy in Leeds. • Training from a highly experienced team of trainers, all from award winning shops. • 3 months complimentary NFFF Membership – which carries lots of benefits.
The cost of the training works out at approximately £2.00 per day! This is less than a portion of chips which are a main seller within a fish & chip shop. So, why wouldn’t you want to invest in something that will set you up for a successful, lucrative business and career! During the pandemic we have delivered several of these courses and the feedback from the trainees has been incredible.
WHAT OUR STUDENTS SAY! ‘I felt all instructors were excellent, sharing their own unique knowledge of the industry throughout my training’ ‘By far the most enjoyable experience, everyone is so passionate, committed in helping me, informative and honest. Everyone has done an amazing job. Thank you so much’ ‘Everyone is very friendly. The training was very good and well organised’ ‘Great training, all teachers were very good. We all learnt loads’ For more on training contact us on 0113 203 7044 or email training@nfff.co.uk
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Fish Friers Review
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INTERNATIONAL RESCUE
Gary Lineker, Jo Brand and Yasmin Kadi shine a light on the little-known origins of fish and chips to highlight refugees’ contributions to the UK. Ahead of National Fish and Chips Day, the International Rescue Committee launched a new film featuring three British stars – Match of the Day presenter and exfootballer Gary Lineker, comedian Jo Brand and actress, singer and refugee Yasmin Kadi – to reveal that we have refugees to thank for fish and chips. The film explore the origins of fried fish, chips and the combination of the two into a beloved British dish, and highlights how we have refugees to thank for them all. Fried fish was originally introduced by Jewish refugees fleeing persecution in Portugal and Spain in the 16th century. The chip was first fried in France in the 17th century, and French Protestants, or Huguenots, fleeing religious persecution around the same time might have brought their taste for fried potato with them to the UK. The combination of fish and chips was the idea of another immigrant, Joseph Malin, who opened the
nation’s first fish and chip shop in the East End of London in the 1860s. The little-known history of fish and chips is just one example of the historic contribution that refugees have made to British society, and comes at a crucial time. We’ve seen more than ever the contribution that refugees and asylum seekers have made to our communities – as doctors, nurses, caregivers and community volunteers – since the COVID-19 pandemic took over our world. David Miliband, President and CEO of the International Rescue Committee, says: “When you delve into the history books, it becomes clear that refugees have played an important role in shaping British society. They are an asset not a threat. This is why we at the IRC are launching this campaign today: to spread the simple message that when we welcome refugees, they strengthen our communities at every level and sometimes in unexpected ways.” Gary Lineker, ex-footballer and Match of the Day presenter, says: “Providing a new start to those who have fled their homes represents the best of Britain’s values because we know refugees have always helped to keep our communities safe and make our society stronger. We’ve seen during the Covid crisis how refugees have been among those on the front lines of fighting the pandemic. That should come as no surprise. Refugees want to contribute to this country -- and they always have in ways that many people may not appreciate. The story of fish and chips is just one example of the historic contribution that refugees have made to this country. It is a contribution that should be celebrated. After all, Britain wouldn’t be Britain without refugees.”
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Yasmin Kadi, singer, actor and refugee, says: I was so pleased to be part of this project. Hopefully people will find the film fun, but also see the message behind it. Fish & chips is just one example of the contribution refugees have made, but we could have picked so many others – from healthcare to the arts, business and volunteering.” To learn more about the IRC and to watch the video, visit www.rescue-uk.org/fish-and-chips
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“The unusual origins of fish and chips is a lesson for today. When we welcome refugees, they thrive: they make our communtities stronger and more dynamic.”
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FRIERS BOOK CLUB
Systemology by David Jenyns
NEXT UP
Four questions: • Do you want to break free of being tied to your business? • Do you want increased profits? • Do you want to increase the valuation of your business? • Do you want to increase the strength and resilience of your business to weather future storms? If your answer “Yes” to one or more of the above, then please do yourself, your loved ones, your GP, your creditors and all those poor souls that work for you a massive favour and read this book.
SYSTEMology [ sis-tuhm-ol-uh-jee ] noun The step-by-step system for systemising any business and removing key person dependency. The wisest grandaddy of business mentors to small to medium sized businesses is Michael Gerber, who in his masterpiece “The E Myth Revisited” back in 1995, laid down the principle that us as true business owners should find more time to “work on” our businesses than to “work in” them. First up, to achieve that is to ensure you have a burning desire to create a new more freed-up life, but shortly after that follows the necessity to give your loyal team the tools they need to consistently produce a great product and wow all your customers. Yes, they will need your trust and encouragement but creating, developing and documenting systems is the no.1 tool that will make sure your ultimate goal is achieved. This book gives you a very easy to understand 7 stage process to make this happen and is backed up with free online resources. It is a real corker, the author David Jenyns has done an A1 job. As ever, like all books I am recommending, I promise it is very easy to read.
Pete
P.S. would love to hear from you if you have any questions or thoughts after reading any of these books, or if there are any business topics that you would like me to recommend books for: pete@harbourlights.co.uk
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CONNECT WITH YOUR AUDIENCE, BOOST SALES AND BOUNCEBACK WITH SOCIAL MEDIA In the age of social distancing, it’s more important now than ever before to stay social and communicate your reopening message effectively to customers. Branded social channels allow you to build a deeper and more reactive relationship with your loyal customers, and reach new ones too. During the pandemic, Eat Marketing has worked closely with clients to announce important news through uniquely tailored messaging. We helped create posts around their reopening hours, promote new online ordering systems and update customers on the introduction of COVID-19 safety measures and different menus. Eat Marketing has helped clients bounce back following periods of closure and reconnect with their audience through engaging social posts. The Bearded Sailor in Leeds, Linfords Fish and Chips in Market Deeping, Croft Fisheries in Nuneaton, Sixty Fish in Coleshill and Zan Fish in Derby, all needed support promoting their new online ordering systems.
The Bay Fish and Chips in Stonehaven, Scotland, launched a new delivery service during lockdown which was then extended to offer click & collect following the relaxation of regulations. We supported the busy team in reinforcing safety messages and explaining online ordering procedures to their thousands of followers through animated social posts. “The support of Eat Marketing through the past couple of months has been invaluable,” Calum Richardson, Chef Director of The Bay Fish & Chips said. “They have been a huge support in relaying important updates and information to my customers, providing me with some brilliant videos and images that I can continue to use in the future.” To find out more about how Eat Marketing could support you with a bounceback campaign through a bespoke social media strategy. Visit: https://eat-marketing.co.uk/ or give the team a call on 0845 835 4661
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OPINIONS MATTER
Opinions matter to us at the NFFF, we want to hear from you all. In the Fish Friers Review moving forwards, every issue will feature our ‘Opinions Matter’ page. We want to hear your opinions on subjects which affect our trade. It could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all of your opinions and will provide answers on how we all as an industry can improve and move forward.
Our first subject was;
‘How were things for you during the coronavirus pandemic and how would you like to see the industry move forward?’
Member A - Opinion “Since opening again, we are managing well on reduced hours, reduced staff and a reduced menu. We have screens, new signage etc and are doing our very best to keep our staff and customers safe. It is frustrating to see other establishments open with little or no protection for anyone. Customers who have been to them and then come to us do not understand why we have restrictions like telephone orders only, mask wearing and social distancing. The reduced VAT rate is a great help to us, and we would encourage the government to continue this for everyone in the food industry.”
NFFF response The announcement of lockdown gave many businesses the opportunity to re-evaluate and take a good look at their opening hours, menu and staffing levels. Under normal circumstances, it is often problematic to change opening hours, yet businesses often have quiet times of the week where they wonder why they open, and often do so just because that is what has always happened!
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Many businesses had to reduce staffing levels, due to working closely together and only having small teams working. Some businesses are larger than others and have the space to do this, others are family run so could work closer together………. For the full response please visit the news section on NFFF.co.uk and search for the ‘Opinions Matter’ article.
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Member B - Opinion “When the lockdown was 1st announced end of March, we did what any responsible place would do and shut down at least for a few weeks to figure everything out. We then saw other fish and chip shops continue to trade without any form of social distancing and the excuse they used was that it was a critical service as those were the only ones allowed to open. This was very upsetting as some shops let their greed tale precedence over their staff and customers. Yes, there are critical supplies, and they should be protected but having a fish and chip supper seemed selfish and I felt these shops let the rest of us down. When McDonalds and KFC shut because they couldn’t guarantee the safety of staff and customers, why did little old Nicks fish and chip shop feel their procedures were safer than a billion pound company or did they just disregard safety in the name of profit.”
NFFF response A vast majority of Fish and Chip shops did shut down for a period to reassess their working practices. The nature of our industry is that there are many different shops of different shapes, sizes and workforces. This meant that some were able to adapt much more quickly to the new situation we found ourselves in than others. It was frustrating to see some establishments still open with no changes in the way they were working
to keep people safe, but other shops were able to implement procedures to make them safe for staff and customers. Smaller family run shops may not have had their workforce impacted upon if they were all from the same household, for example. It can look like the shop was unsafe, but that may not be the case as their own personal circumstances are unknown. For the full response please visit the news section on NFFF.co.uk and search for the ‘Opinions Matter’ article.
Member C - Opinion “As I have only been in the industry for 3 years, I find that the Sector of a small single shop owner becomes neglected in all reviews. Great if you are a bigger shop or larger premises but for the small one-man band operations there is very little focus in the review for us. We work as hard if not harder than some premises and I believe the focus in the FFR is on businesses above the VAT threshold and not the ones below. There are the same issues but not as vast as others – simple things such as campaigns - we are that small that we have no effect who lack funds to make things happen Utilities advice, insurance, waste etc are areas that are small in comparison but we may need help on. Covid -19 - This has hit everyone hard the “Eat out to Help out” campaign has significantly impacted us. Great for the bigger premises but for me it has hit hard losing up to 30% of income each week so far in August. Whist the NFFF does fantastic work for the industry I feel the small shops do not get acknowledgement for their skill and effort. Personally, I took on an old shop with a poor reputation that had been closed for over 6 months and for 2 years prior the previous owner only opened when the owner felt he could be bothered. I have now built it up with 40-50% increase in takings weekly compared to the same period int he first two years. Working hard is not an issue but a mentor or advice line at any time would be good and business help with ideas board or something from people who have been in my position.”
NFFF response The Fish Friers Review is an open platform for everyone to become involved with. Many of the shops who we feature have come to the NFFF with their stories, but as the editor of the magazine I do
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acknowledge we could look to focus on smaller shop even more within the magazine. For the full response please visit the news section on NFFF.co.uk and search for the ‘Opinions Matter’ article.
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FUNDED TRAINING AVAILABLE FOR FISH FRIERS Seafish, the public body that supports the UK seafood industry, is currently able to support fish friers with a variety of funded training programmes. These are available in user friendly formats including online learning, remotely delivered taught courses and self-study workbooks. Registration is easy and we are here to help you through the process, from submitting an application through to taking a test. Training results in long-term gains for you, your staff and your business. Being engaged with a training course will motivate your team and enhance your business during this challenging period. Now is a great time to register for training at a reduced fee. Funding is being provided by Seafish and Skills Development Scotland. The funded training programmes include: • • • • •
Elementary Food Hygiene Elementary Health & Safety Intermediate Food Hygiene Introduction to HACCP Fish Frying Skills.
Our Elementary Food Hygiene and Elementary Health & Safety programmes are fully funded. Successful candidates will receive a nationally recognised qualification, jointly awarded with the Royal Environmental Health Institute of Scotland (REHIS). Both are studied for using online learning materials in written and video format. This allows the learner to study at a place, pace and time suitable to them. The multiple-choice exam is invigilated using a live video feed. Many businesses have benefitted from staff completing the Elementary qualifications. Seafish Onshore Training Advisor Richard Wardell says: “This funding provides fish and chip employees an opportunity to gain a nationally recognised qualification for free. Staff utilising their new knowledge will help shops to operate more safely during the coronavirus pandemic.”
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Seafish invigilator, Michael Pili adds: “Using a video conferencing platform such as Zoom allows the invigilator to safely share the exam paper with the learner. This new way of conducting exams is easy to do and allows someone in the Midlands to examine a candidate in Devon. Distance is no barrier.” The Intermediate Food Hygiene package follows the same principles of delivery as the Elementary programmes and is 50% funded. Our Introduction to HACCP course is also 50% funded. It is delivered via Zoom or Microsoft Teams as a half-day course followed by a short multiple-choice exam. The Seafish/NFFF Fish Frying Skills qualification is also 50% funded and can now be assessed remotely. Applications received by the end of September will be processed by 5 October 2020. Applications received in October will be processed on a case by case basis, subject to funding availability. To register your interest, please email onshore@seafish.co.uk .
THE HOT PIES OPPORTUNITY
The Great British chippy is part of the fabric of the nation, with half of all people in the UK enjoying pie and chips from their local fish and chip shop at least once a year. Pukka remains the runaway number one pie brand across the foodservice and retail sectors with 56% of people recognising Pukka without being prompted – making it a must-stock brand for fish and chip shops. Pukka’s General Manager, Isaac Fisher, explains:
“It is more important now than ever that chip shops are tapping into the sales opportunity that the hot pie category presents. Demand for this Great British mealtime favourite remains high, and with the nation starting to get back on its feet, chippy owners have an opportunity to drive sales by stocking the nation’s favourite.”
Consumer insights The pandemic has solidified demand for good, honest food, and pies offer a tasty option for consumers searching for a convenient meal – particularly during lunch time. In fact, between May and June 2020, sales in fish and chip shops increased by 12% in comparison to last year .
“To help chippy owners meet this demand, we have a Pukka for everyone, from the traditionalist All Steak, to Chicken Balti for the curry lover. Our Steak & Kidney pie continues to be our bestselling recipe, followed by Chicken & Mushroom and Minced Beef & Onion - these are absolute must-stocks,” Fisher explains. “More recently, we introduced our award-winning Veggie Cheese, Leek & Potato pie to the foodservice sector after sales skyrocketed in retail. With one in three people now actively seeking vegetarian pies, we urge foodservice outlets to stock up to satisfy consumers’ ever-changing needs.”
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Heavyweight support Pukka will invest heavily in marketing again this year, with a continuation of the brand’s integrated campaign, ‘The People’s Pie’. The advert, which will be broadcast across TV and VOD from October, is timed to coincide with the cooler months, when families are seeking filling and convenient meals.
“Last year’s award-winning campaign successfully kept pies front of consumers’ minds. A Pukka pie is synonymous with a visit to the chippy, so it was a natural decision to repeat the activity – which once again heroes the great British chippy,” explains Fisher
Cooking Advice for the Perfect Serve To serve the perfect pie, Pukka recommends that chippy owners avoid using the microwave, as this can create an uneven heat distribution and affect the flaky puff pastry experience that consumers look for. Instead, it is best practice to initially heat a Pukka pie to a core temperature of 75°C, cooking a frozen pie in a fan oven at 190°C for 50 minutes*. Once heated, the temperature should be brought down whilst still maintaining the minimum core temperature of 65°C whilst waiting to be sold.
“To deliver the best eating experience, it is crucial that they are oven baked the right way up in a single layer. Stacking them on top of one another could damage the 144 layers of carefully baked puff pastry, resulting in disappointment amongst loyal customers,” adds Fisher. As Pukka’s frozen foodservice portfolio features a 12-month shelf life, this permits customers to store and heat the nation’s favourite pie when needed.
Our wheat is sustainably grown and milled within 40 mile area of Gainsborough, Lincolnshire We’re proud to back British farming by keeping our wheat local.
BORN AND BRED IN GAINSBOROUGH Fish Friers Review
23
A CLEAN START Reeling in Customers with Batter Hygiene A new poll of 2,000 adults has revealed that Brits who never previously checked their favourite takeaway’s hygiene rating - as long as the food was good quality - are now more vigilant about cleanliness and hygiene than ever before. According to the poll by P&G Professional (the awayfrom-home division of Procter and Gamble), prepandemic, eight in ten were happy to take their chances, often buying a takeaway without looking into how clean and hygienic the shop was, with three quarters admitting the quality of the food was their main priority. However, in the current climate, more than a quarter said they will ‘always’ check a takeaway’s hygiene rating before visiting a shop or placing an order for collection. 64% of those polled said a clean shop and good hygiene rating is now the most important consideration when choosing where to purchase food from, above the cost (58%) and customer service (45%). In contrast, research carried out in 2019 found that just 55% named hygiene as a key priority. The study found that for a quick meal from a takeaway while on the move, one in four are likely to pay attention to a restaurant’s hygiene rating. But this figure nearly doubles if it’s somewhere to visit for a family meal (48%). The results revealed that whilst 35% avoided ordering food from takeaway outlets during the pandemic, Brits were loyal to the tradition of ‘Fish Fridays’, with almost 30% ordering fish & chips at the end of the week. In fact, we’re still hooked on fish & chips as the traditional dish remains top of the takeouts, with 29% of the vote – closely followed by pizza at 26%. One in ten tucked into a fish supper weekly during lockdown between mid-March and June. Yet the coronavirus outbreak has had an unprecedented impact on people’s expectations when it comes to the cleanliness and hygiene of those serving up our nation’s favourite dish.
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The poll revealed that over 70% admit to checking a fish & chip shop’s hygiene rating before using them, and almost half would not return if they noticed the surfaces and kitchen area were unclean. As this iconic British industry gets back on its feet post-COVID, P&G Professional is supporting fish & chip shops to prepare for a Clean Start; with practical advice and guidance curated in partnership with the 2020 and 2019 winners of the National Fish & Chip Shop of the Year award, The Cod’s Scallops, and Krispies respectively. Greg Elmore, UK & Ireland Country Sales Lead at P&G Professional, comments: “ As the UK slowly starts to emerge from lockdown, it’s a great opportunity to support local businesses, and these results show that two thirds of chip lovers are doing just that by frequenting their favourite chippy to boost the economy. “Yet the last few months have made a lot of people think more about cleanliness and hygiene, which can only be a good thing – particularly where their food is concerned. These statistics show that customers want to know and see how businesses are managing cleanliness, and it is critical that this is communicated clearly to the public. Transparency surrounding cleaning processes will have a profound impact on the success of the foodservice industry over the next year. He adds: “The recent launch of the P&G Professional CleanPLUS Experience answers this need. Available as a window sticker or digital asset for website use via the NFFF, this stamp of approval from trusted household name brands (Fairy, Flash and Ariel) is a mark of assurance for guests that an establishment has been cleaned to the highest standards.” To learn more about P&G Professional and its professional cleaning products please visit: https://pgpro.co.uk/?utm_source=newsletter& utm_campaign=nfff_sept&utm_medium=email or call 0800 716 854
EST D 1964
maximise your menu
MAXIMISE YOUR PROFITS
WITH A MENU SOLUTION FOR EVERY APPLICATION, THE DINACLASS RANGE PROVIDES GREAT TASTE AND EVEN TASTIER PROFITS
FOR MORE INFORMATION VISIT KERRY-FOODSERVICE.CO.UK
EST D 1964
FRY MAGAZINE Awards 2020/21 The 2020-21 Fry Magazine Awards are open for entry but with a number of changes. In light of the coronavirus pandemic and with restaurants only recently having been able to reopen, the 10 Best Restaurants category has been put on hold for 20-21. The 50 Best Takeaways Award and 10 Best Mobile Units Award are going ahead as normal and businesses wanting to enter can do so online at: www.frymagazine.com. Any restaurant currently operating as a takeaway can enter the takeaway award if they wish. Entry remains quick and simple with a short online form all that’s needed before a mystery diner is sent unannounced to assess front of house, food quality, service and the overall customer experience. The mystery dining paper will be as extensive as ever, however, to ensure complete fairness the criteria will be adapted to reflect a change in operating practices as a result of coronavirus. Those shops with the best scores will make the 50 Best and 10 Best lists, revealed in March 2021. Every takeaway and van that enters receives their mystery dining paper so they can evaluate and improve their practices and processes. Entry remains anonymous and we never share the names of the shops that entered only those that make the awards.
Reece Head, competition organiser, comments:
“No-one could have predicted the turn of events that have taken place so far this year, but I’m pleased to say the fish and chip industry has shown resilience, strength and adaptability to remain open for business and to feed our nation through the pandemic. It gives us great pleasure, therefore, for the ninth year in a row, to search out the stand-out shops and vans as we look to crown the 50 Best Takeaways and 10 Best Mobile Units. “Unfortunately, the current situation means we are unable to go ahead with the restaurant category. Even if by November all restaurants are open, we feel it is unfair to subject them to a rigorous inspection process and, therefore, those that made our 10 Best Restaurants Award this year will retain their title for another 12 months, enabling them to maximise their win next year.” Fry Magazine Awards are sponsored by Goldensheaf, Frymax, Friars Pride, VA Whitley, Henry Colbecks, Middleton Foods, KFE, Brakes, Profry, BD Signs, Nortech Foods, NFFF and Sarson’s. To enter your takeaway or mobile unit, visit: www.frymagazine.com. Terms and conditions apply. The awards close for entry on 30th November 2020.
JOIN OUR FANTASY FOOTBALL LEAGUE You still have time to enter the NFFF Cod Do Batter Fantasy Football Championship! Join the NFFF Fantasy Football league and win yourself a years FREE NFFF membership! This year we have the NFFF Cod Do Batter Championship - Classic League Visit https://fantasy.premierleague.com/ and enter the following code. Join the classic league: 3tji2i *One team per participant.
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NFFF ASSOCIATE MEMBERS
Business Directory NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board. If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk
INDUSTRY PARTNERS
Morrish Solicitors LLP
DUCT CLEANING/RANGE SERVICING
Thornhill Insurance
Coeliac UK
FASFA
Discount Range Services Ltd
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk
Duct Cleaning Service Ltd
Keep Environmental Services
Contact: Dave Penson Tel: 01472 602012 Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
KLS
The Sustainable Restaurant Association
Range Response
ENERGY/CARD PAYMENTS
Utility Bidder Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk
www.nfff.co.uk
DUCT CLEANING SERVICE LTD
Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) Mobile: 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Website: www.ductcleaningserviceltd.co.uk
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
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Paymentsense
Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/
AHDB Potatoes
Tel: 01553 772935 Email: mike@ klsonline.co.uk Web: www.klsonline.co.uk Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
Frytech Ltd
Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com
FINANCIAL, LEGAL AND INSURANCE
Johnson Reed Catering Finance
Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk
Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk
FISH SUPPLIERS
Unique Seafood Ltd
Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk Email: mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk
Collins Seafoods Limited
Contact: Craig English Tel: 01325 315544 Email: craig@ collinsseafoods.co.uk Web: www.collinsseafoods.co.uk
F Smales & Son Ltd
Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk
Pacific West
Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
T Quality
Contact: Derek Dews Tel: 08452 505605 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
Irvin & Johnson
Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za
GENERAL FOOD SUPPLIERS
Blenders
Contact: Barnaby Barber Tel: +44 02890 243344 Email: sales@blenders.ie Web: https://blenders.ie/
Kerry Foodservice
Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk
Middleton Food Products
Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com
S&B Herba Foods Ltd
Contact: John Rispin, Head of Branded Tel: 01689 878724 Mobile: 07768 531996 Email: john.rispin@sbhf.com Web: www.sbhf.com
Sarson’s
Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk
Keejays Ltd
Sauce makers to the Fish and Chip Industry
Contact: Sammy Lee / Amanda Walden Tel: 01473 827304 Email: sammy@keejays.co.uk / amanda@ keejays.co.uk or enquiries@keejays.com Web: www.Keejays.com, www.goldfishbrandprofessional.com
GENERAL TRADE
B Smith Packaging (Worcester) Ltd
Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
BD Signs
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
E.B. Gas Services
Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
P&G Professional
Contact: Customer Care Team Tel: 0800 716 854 Website: https://pgpro.co.uk/
NFFF ASSOCIATE MEMBERS PIES, SAUSAGES AND MEATS
Ceres | Pure Food Innovation Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
Environmental Products and Services Ltd
James T Blakeman Co Ltd
Contact: Cherry Ward Tel: 01782 569610 Email: admin@ blakemans.co.uk Web: www.blakemans.co.uk
Pukka
Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com
Peel Tech
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Sign Focus
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
AquaMundus / Magnete / Thermaco
Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com
FILTRATION
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com
Steve Hill Services
Contact: Marie
The filter lady Contact: Marie Quinton Tel: 01452 521081 Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk
Tel: - 01452 521081 or Mobile: 07860 232741 Email: fryingfilters@gmail.com
Contact: Craig Hadfield, Head of Foodservice Tel: 0116 260 9755 Email: craig.hadfield@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies Instagram: @officialpukkapies
Karro Food Group
Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk
Prompt, reliable, friendly service.
OILS AND FATS
Duncrue Food Processors Ltd Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk
ADM Trading (UK) Limited
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Nortech Foods Ltd
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
Vandemoortele/ P100 Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com
Farm Frites UK & Ireland Contact: Nic Townsend Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com
RANGES AND CATERING EQUIPMENT
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
Florigo
Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com
Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Holland’s Pies
Hewigo UK Ltd
Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk
Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com
Meadow Vale Foods
KFE Ltd
Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
POTATOES AND PRE PREP CHIPS
Suppliers of Reconditioned filter machines, Spares & repairs For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers
Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/
Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
Kepak
Web: www.fryingfilters.co.uk
Vito UK
Jess Turner Potato Merchant
Vic Graham Potatoes Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk
PG Chips Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips
Isle of Ely
Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk
Mitchell Potatoes Ltd Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk
Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk
JJ Food Service Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com
V A Whitley & Co Ltd Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
MARKETING
Eat Marketing Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
STRATEGIC PARTNERS
Lincat Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk
DELL Technologiest Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com
Waterworx UK Contact: Mike Campbell Tel: 01772 595375 or 07753 184874 Email: mikecampbell@waterworxuk.uk
Mallinson’s of Oldham Ltd
Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz
WHOLESALERS
Drywite
Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
Friars Pride Ltd Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
Henry Colbeck Ltd Contact: Douglas Colbeck, Sales Director Tel: 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
Fish Friers Review
29
FEDERATION NOTICE BOARD
National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk
General Office PA to the Directors: Karen Clark - karen@nfff.co.uk Finance: Fiona McStay - fiona@nfff.co.uk Training & Quality Award: Helen Brook - helen@nfff.co.uk Membership: Contact: Eileen Kane - eileen@nfff.co.uk Fish Friers Review: Robert Norris - robert@nfff.co.uk
President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk
Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 Email: craig@nfff.co.uk
Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk
Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk
Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com
Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk
Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com
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www.nfff.co.uk
Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk
Regional Director for Scotland Mr Stuart Atkinson North Street Chip Shop Tel: 07885249855 E: northstchipshop@aol.com
Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com
MEMBERSHIP New and Returning Members 18/07/20 - 24/08/20 Returning Members
Direct Debit Renewed Members
51
26
New Members Contact
Company
City/County
Contact
Company
City/County
Mr Karanveer Thind
Oceans Fish Bar
Grays Essex
Mr Jack Beetham
-
N Yorks
Mr Justin Smith
JJ’s Plaice
Stevenage Herts
Mr Adam Baggott
Belgrave Fish Bar
Tamworth Staffs
Mrs Emily Melitsiotis
Fish & Chips at the Flyover
Liverpool Merseyside
Mrs Vasoulla Baggott
Belgrave Fish Bar
Tamworth Staffs
Mrs Karen Duncan
Brinkburn Fisheries
Darlington Co Durham
Mr Paul Holmes
DJ’s Fish & Chips
Paignton Devon
Mr Richard Quinn
Richy’s
Falkirk Stirlingshire
Miss Helen Lambrou
Kingfisher
Tewkesbury Gloucs
Mr Kyriakos Pericleous
Mr Fish
Doncaster South Yorks
Mr Carlo Moretto
Seaways
Cheshunt Herts
Ms Caroline Morrison
Freddie’s Chip Shop
Banff Aberdeenshire
Mr Michael Jordan
Whitemoor Road Chippy
Kenilworth Warws
Mr Simon Mathews
-
Lancs
Mrs Katy O’Connor
Leeds
West Yorkshire
FOR SALE/
BLACK’S FINEST FISH & CHIPS - HALTON, LANCASHIRE
£149,995
National award winning profitable takeaway fish & chip shop with superb reputation and large social media following.
LEASEHOLD
Scope to expand. 3 pan Mallinsons Range. Turnover in excess of £192,000. Now available to Buy online
Contact Matthew Black for details. 07950302958 / info@blackschippy.co.uk
42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers. Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
Now available to Buy online
Now available to Buy online
Now available to Buy online
Contact: Dave Penson Tel: 01472 602 012 Mob: 07740 061 526 Web: www.ductcleaners.co.uk
DUCTING / RANGE / CANOPY CLEANING EXPERTS
Keep Environment Services are specialist in range and ducting cleaning and have been serving the fish and chips sector for many years. We provide full documentation, certificates and evidence packs. Henny Penny bags 42cm round papers 61 x 81 cm Kiremko liners 41 x 61 cm oblong papers All thethat supplies that you need for your oil/fat filtration units, frying ranges, HennyHenny Pennymachines, machines, Picto All the supplies that youyour need for your oil/fat filtration units, frying ranges, Henny Penny and All the supplies you need for oil/fat filtration units, frying ranges, PennyPicto machines, Picto and We work 24/7 with our main and Frymaster filters machines. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/ support areas been Yorkshire, Frymaster filters machines Frymaster filters machines fat Filter machines including Kuroma Pressure Fryers. Lincolnshire, Midlands and Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Lancashire. 42cm round papers
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Pressure Fryers. Servicing and repairs are undergone byPressure highly qualified and reputable professional engineers. Fryers.
Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
Servicing and repairs are undergone by highly qualified and reputable professional engineers
Fish Friers Review
31
THE NFFF ULTIMATE RECIPE COLLECTION
Chef: Andrew Crook Shop: Skippers of Euxton
Looking for new menu ideas? In every issue of the Fish Friers Review we will be providing you with new menu options, shared by other NFFF members, to trial at your own takeaway and restaurants.
GARLIC SHELL ON PRAWNS Ingredients
As served in... Skippers of Euxton 13. Add a good portion of the garlic and herb butter
• 16/20 Shell on prawns (raw) • One pack of butter
14. Place lid on container and refrigerate (OR FREEZE) until needed
• 2 cloves of garlic • 2 tablespoons of dried parsley
15. If refrigerated use within 3 days
INSTRUCTIONS: (to prepare prawns) 1. Bring a large pan of water to the boil 2. Whilst pan is coming up to the boil devein the prawns with a knife 3. Add the Prawns 4. Cook until they curl up (See picture) 5. Drop prawns into iced water or really cold water to chill rapidly 6. Place in fridge in an airtight container ready to portion
(will keep for 3 days or can be frozen)
(to prepare garlic and herb butter)
16. If frozen use within 6 months
Serving 1. (if chilled) Microwave for 1 minute 30 seconds (1800W Microwave) 2. (if frozen) Microwave for 2 minutes on half power then 20 - 30 seconds on full (1800W Microwave) and ensure core temperature reaches 75°C 3. Serve on a bed of salad or slice of crusty bread with a wedge of lemon and drizzle the garlic butter over from the container
7. Peel and finely chop 2 whole cloves of garlic 8. Place block of butter and garlic in a microwavable container 9. Add the parsley 10. Place in microwave and heat until melted 11. Cover and place in freezer to set
(to portion at start of shift)
12. Add 5 prawns to a microwavable SATCO type container
32
www.nfff.co.uk
If you have a recipe which you would like to share with NFFF members please send them across to media@nfff.co.uk
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Win This War
McWhinneyâ&#x20AC;&#x2122;s Sausages were established in 1898 and for the last 122 years we have fed the nation through many wars.
My great, great grandfather fed you through the Boer War. My great grandfather fed you through the First World War and Spanish Flu. My grandfather fed you through the Second World War. My father fed you through the Falklands War and recessions. Now let me feed you through the war against Covid-19. We are still proudly serving quality to our country. Quality will always be our mission.
Quality Irish Pork Sausages
To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com