NFFF PRESIDENT’S BANQUET & BALL 25TH SEPTEMBER – BOOK YOUR TICKETS TODAY ON 0113 230 7044
THE
FishFriers
ISSUE 4 JUNE 2016
1913-2016 103 YEARS SERVICE TO THE TRADE
REVIEW
!
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Points of View
Contents...
By Gregg Howard, NFFF President
Page 4 – Banquet & Ball Page 6-7 – Welcome Appaway
What a day the National Fish and Chip Day was this year! It was great to see so many members taking part and participating in various fundraising events to raise money for the Fishermen’s Mission. We certainly had a fun action packed day at my shop.
Page 8 – Marketing Page 12-13 – Marketing Elite Fish & Chips Page 17 -18 – National Fish and Chip Awards Page 20-21 – Best Newcomer Award Page 22-23 – Drywite Young Fish Frier of the Year Page 26-27 – Fochabers Fish and Chip Story
The most encouraging part of the day was seeing so many non-fish and chip industry people taking part, especially on social media.
Page 34-35 – NFFF Training in Lithuania Page 44 – 10 Questions with Michael Cox
NFFF Team
The day is a great initiative for our industry and it will only continue to grow in the coming years. Fish and chips are the greatest meal in the world and National Fish and Chip Day only enforces our message.
Training, Qualifications & Membership Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk
How did you celebrate the day? Let us know by contacting Rob on r.norris@federationoffishfriers.co.uk
P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk
TY
OF
THE NATIONAL
FE
EP
RO
ER
DE ON TI RA
P
Administrative Assistant Eileen Kane e.kane@federationoffishfriers.co.uk
FISH & CHIP QUALITY AWARD
DE
RATIO N OF SH
Est.
1913
F RIE R S
TIO N A L F NA E
qualityfishandchips.co.uk
FI
Telephone: 0113 2307044 e-mail: yoursay@federationoffishfriers.co.uk Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ
RS
TH
IS S I G
SH FRIE
N IS TH
O F FI
Fish Friers Review
Did you know? 22% of people visit fish and chip shops every week. Issue 5: Booking Deadline - 1st July 2016, Copy Deadline 8th July 2016, Publication Date - 5th August 2016
1913 - 2016 103 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925. Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk
Use your smartphone to scan the QR code and learn more about the NFFF
We have welcomed three new additions to the NFFF Training Academy in the form of menu systems, thanks to our new NFFF Associate Member, BD Signs. The menu systems have now given our training academy the look and feel of a working fish and chip shop. These new additions will also provide our students with an enhanced experience and will show them what is available when running or opening their own shops. (For more on our new digital menus please turn to page 11). In Issue 4 we discuss marketing and the many ways you can increase awareness of the products and services you have on offer to your local community. The NFFF is no different to your shop, so last week we opened the NFFF Training Academy doors to the local residents of Meanwood, Leeds as part of the Meanwood Festival which takes place every year. People are intrigued to learn more about fish and chips and the NFFF Training Academy, so this was a great way to welcome our local residents in and let them see firsthand what goes on at NFFF HQ and also what all our members do every day behind the counter at a fish and chip shop. We have contributions from Towngate Fisheries, Elite Fish and Chips and many more. For more on marketing please turn to page 8. In the mean time I hope you enjoy issue 4 and if you would like to become involved please do not hesitate to contact Rob in the office.
1
THE
FishFriers REVIEW
Your
Federation
Welcome to ‘Your Federation’ page, across the year the NFFF will provide it’s members with the details of what has happened within the NFFF across the following two pages.
Membership New and Returning Members March and April 2016 Contact Name
Location
Shop Name
Location
Contact Name
Shop Name
Mr T Pal Singh
Langley Fish & Burger Bar
Chippenham, Wiltshire
Mr Lee Ainsworth
No shop yet- Provisional member from Training
Rotherham, South Yorkshire
Miss Carla Grundy
Kentmere Chippy
Bolton, Lancashire
Mr Carl Potter
No shop yet- Provisional member from Training
Ucfield
Mr Jesus Lopez
Jaws Fish and Chips
Bamber Bridge, Preston
Mr Carl Millinson
No shop yet- Provisional member from Training
Nottingham
Mrs Angela Bailey
Tralee Bay Fish & Chips
Oban
Miss Joanne Rhodes
No shop yet- Provisional member from Training
Barnsley, South Yorkshire
Mr Martin Price
No shop yet- Provisional member from Training
Wimborne, Dorset
Mr Jonathan Nolan
Fishermans Chip Shop
Conwy, Wales
Returning Members
Ms Suzanne Gilbertson Fish & Chips @ 149
New Members (continued)
Bridlington
New Members Mr Steven Griffith
No shop yet- Provisional member from Training
Anglesey, Wales
Mr Christopher Nolan Fishermans Chip Shop
Conwy, Wales
Mr Phiip Harrison
Caersws Fish Bar
Powys, Wales
Mr Manny Dhariwal
The Port Fish & Chip Shop
Tipton, West Midlands
Mr Minesh Patel
Mr Chippy
Leicester
Mr Graham Civil
No shop yet- Provisional member from Training
Northampton
Mr Michael Stanley
Jane's Plaice
Stourport on Severn
Training Since January the NFFF welcomed 141* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the April three day course, the NFFF welcomed Des & Les from Burton Road Chippy as a guest frier. Upcoming three day training courses are as follows: 4th, 5th, 6th July - 8th, 9th, 10th August - 5th, 6th, 7th September The NFFF can announce that Richard Wardell has now left the NFFF. For training enquires please contact Helen on h.brook@federationoffishfriers.co.uk
Quality Award New and Returning Members April and May 2016 Contact Name
Shop Name
Location Returning Members
Lesley Graves & Des Anastasiou
Burton Road Chippy
Lincoln, Lincolnshire
Adrian Tweedale
Elite Fish & Chips
Sleaford
Peter Beedle
Beedles Chippy
Bishop Auckland, County Durham
Mark Fox
Traditional Fish & Chips
Blackpool, Lancashire
New Members Oddy Papantoniou
Catch 22
Bristol
Theo Ellinas
The Golden Carp Fish Bar
Redditch, Worcestershire
New Associate Members
2
Appaway Contact: Adam Temple Tel: 07779 608321 Email: adam.temple@appaway.co.uk Website: www.appaway.co.uk
NFFF MEMB E DISCOU R AVAILA NT BLE
Commercial Plus Ltd Contact: Barry Frost Tel: 01244 659101 Email:barry.frost@commercialplus.co.uk Website: www.commericalplus.co.uk
NFFF MEMB E DISCOU R AVAILA NT BLE
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
NFFF Activities Date
NFFF Activity
Key
NFFF Representitive GH
Gregg Howard, President
27th April
One Day Training Course, Leeds
RW
29th April
One Day Training Course, Leeds
RW
SA
Stuart Atkinson, Vice President
3rd May
One Day Training Course, Leeds
RW
AC
Andrew Crook, Treasurer
4th May
One Day Training Course, Leeds
RW
AHDB Meeting, Cambridge
GH
5th May
One Day Training Course, Leeds
RW
9th – 11th May
Three Day Training Course, Leeds
CB, LF, RW
16th May
Associate Members Workshop, Leeds
RW, LF
JP
John Penaluna, Regional Director
JW
John Wild, Regional Director
AHA
Alan Hanna, Regional Director
MS
Mike Smith, Regional Director Hugh Mantle, Regional Director
17th – 19th May
Three Day Training Course, Leeds
RW
HM
23rd May
NFFF Board Meeting, Leeds
AC, AHA, CB, GH, HM, JP, SA
CB
Craig Buckley, Regional Director
24th May
NFFF Training Meeting, Skype
AC, AHA, CB, CM, GH, HB, HM, RW, SA
CM
Craig Maw, Regional Director
MSC/QA Meeting
AC, CM, GH
KC
Karen Clark, PA to the Director
RN
Robert Norris, Media Co-Ordinator
HB
Helen Brook, Training & Qualification Co-ordinator
AP
Arthur Parrington, Training tutor
LF
Lynda Fielding, Trainer
Board of Director Enquires NFFF Member Enquiry
NFFF Official
Shop Sale
JW X2
Range Issue
MS X2
Utilities Query
SA
CB
Craig Buckley, Trainer
Oil Issue
AC, MS
DH
Dan Harding, Trainer
Media Enquiry
AC, MS
DH
Dennis Tate, Trainer
Trade News • National Fish and Chip Awards 2017 are open for application. For further information please turn to page 18, or please visit www.fishandchipawards.co.uk *These figures are current at the time of going to print – Issue 4 – 20th May
Commodity Watch Prices have moved so little recently that there’s little to be said, other than that stability coupled with very modest inflation makes business planning so much easier. A leading market research organisation recently has forecast that global demand for seafood will rise by almost 5% per year over the next five years. If so, that will require another 10 million tonnes of fish and shellfish by the end of 2020, and that pressure can only take prices in one direction.
FAS Fish Report the EU. Only one thing is certain: arguments that the EU’s predecessor, the Common Market, caused the collapse of a once-great British fishing fleet are entirely unfounded. Three quite separate things had happened before the UK, Ireland and Denmark first joined. 1. More than 50 years of over-fishing in the North Sea, and this at times positively sponsored by the British government. 2. The oil crisis of 1973 when the global price of fuel oil quadrupled from $3 to $12 a barrel, making distant-water fishing too expensive. 3. The Cod Wars, as Iceland extended its own territorial waters from 4 to 12, and then in 1972 to 50 and finally 100 nautical miles from its own coastline, excluding British trawlers, mainly based in Hull and Grimsby, from their “traditional” fishing grounds. It is enormously encouraging and a huge credit to British fishermen after suffering 20 years of severe restrictions that today North Sea cod is recovering to the point where that fishery at last may achieve prestigious MSC accreditation. In the meanwhile Seafish runs a “Responsible Fishing” programme to recognise boats fishing properly within their quota and at the same time meeting high environmental and social standards. Fish & Chip shop owners should play this part by making sure they know and understand about these schemes, and are asking their suppliers to source only from such future-proof catchers.
Fish is food, and at times it seems we have to keep reminding politicians (and environmental activists) that feeding a hungry world must always be uppermost in their minds. We are about to decide whether or not to stay in
FIND US ON
John Rutherford Executive Director – Fasfa Ltd.
26 May 2016
3
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Celtic Crusade – Entertainment NFFF President’s Banquet & Ball Will be held at The Celtic Manor in Coldra Woods, The Usk Valley, Newport, South Wales on Sunday 25th September 2016.
Lorraine Crosby Lorraine Crosby better known as "Mrs. Loud". Her most famous work, is as the female vocalist in Meat Loaf's 1993 hit single "I'd Do Anything for Love (But I Won't Do That)". She is ready to rock the house at the Celtic Manor.
Danny Posthill Comedy has become Danny’s passion. Skilled, with a versatile act that caters for all audiences, Danny offers an unbeatable stand up and a range of impressions such as Jimmy Carr, Michael McIntyre or Lee Evans to guarantee a night of laughter. Plus many more top secret surprises will be instore on the night!
Tickets Tickets are on sale now and are priced at the superb value of £75. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering four-course meal, evening long entertainment and dancing into the early hours.
It is a great opportunity to enjoy the company of fellow fish friers and industry colleagues. Such was last year’s popularity we had a waiting list, so book early to avoid disappointment! Tickets are available now through NFFF Head Office in Meanwood, Leeds. Please telephone 0113 230 7044 or email mail@federationoffishfriers.co.uk
Staying the night? We’ve also negotiated an excellent rate of £90 for single occupancy or £115 for a double room, the rates include breakfast for guests attending this event. These rates only apply until the 31st July. Book early to avoid disappointment by calling the reservation team direct on 01633 410 337 quoting ‘National Federation of Fish Friers’ and place your booking today!
Principal Sponsor – James T Blakemans Salt & Vinegar Sponsors
Daffodil Wine Sponsor – Kerry
Federation Gold Sponsor – Takeout Insurance
4
'Croeso' Drink Reception Sponsor Brakes Fast Food
WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers REVIEW
Offer Online Ordering with Appaway! Appaway is extremely excited and proud to become the latest Associate Member of the National Federation of Fish Friers and as such would like to introduce you to their market leading online ordering systems. As demand for online ordering increases the big challenge facing the fish and chip shop industry is how to keep up with other takeaways in providing this service to customers in a simple, cost effective manner that makes sense for their business Appaway has the answer. Online ordering has really taken off over the last few years and shows no sign of slowing down as consumers turn to their smartphones and tablets for even more convenience. There are some great services available in the online ordering space who spend vast sums on advertising and are therefore very effective at encouraging consumers to place orders. Unfortunately the costs associated with this business model means they need to add a significant commission on top of
every order to recoup their investment which combined with the fact that most fish and chip shops don’t deliver has largely prevented the industry capitalising on this ordering revolution. This is where we come in Appaway helps takeaways save money and increase profits by providing them with their very own zero commission ordering solution that mirrors your own branding. We provide each of our clients with, • A robust ordering system available as a native mobile ordering app, free to download from both Apple and Google and a webbased version direct to your website. • An online dashboard to receive orders and update content. • A fully integrated credit/debit card processing service. • An optional GPRS thermal printer; • Your own UK based dedicated success advisor to provide guidance on launching and marketing your app and helpful customer service staff available to lend a hand at any point. • A bespoke marketing pack using your branding designed to help you promote your app to your customers. Have your system set for collection only and always have your food ready when your customers arrive (no more waiting for a Special!) or set it to collection or delivery if you have that facility, it’s up to you.
8
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
How we can help NFFF Members! As National Federation of Fish Friers members you can take advantage of significantly reduced setup fee of £150 and a flat weekly subscription of £12.50, most importantly there’s no commission to pay, no matter how many orders are received. Prior to launch in 2014 our team spent a great deal of time talking to takeaway owners and staff to ensure that we created an allencompassing ordering solution, however we didn’t stop there, we
are continually thinking of ways to improve and add value. For instance we have just released a push notification service so our clients can alert their customers of special offers direct to their phones ¬ this is a very effective tool for encouraging them to order. Feedback from the industry has been tremendous and the number of new takeaways signing up (currently around 400 per month) indicates that our own brand ordering systems are an essential tool in maximising your profits and providing up to date services to your customers. If you’d like Appaway to create a zero commission ordering solution for your chippy give us a call with your NFFF membership number and you’ll get our special membership deal.
Case Study - The Village Chippy, Bulkington Nick Vine and Stuart Cooper, the men at the helm of The Village Chippy at Bulkington have a thriving business serving the local community top quality Fish ‘n’ Chips and lots more. Being a forward thinking bunch they knew that they needed to have online ordering and card payment available to their customers to compete with all the other takeaways in the area, so just like most of the takeaway world they joined a well known online ordering service (you can probably guess who!).
their menu, sent the app off to Apple and Google to get their approval then helped launch the app to The Village Chippy’s customers by providing them with branded leaflets and posters for the shop.
They soon realised that this service was good for attracting brand new customers but not good for managing profits and regulars, which most of the customers are. The problem they then had was that their regulars who used to ring up or walk in to order started ordering online and The Village Chippy was paying commission for orders that used to come in for free!
“It won’t happen on it’s own, you have to promote it to your customers and tell everybody about it but it’s well worth it because the end result is great and we are very happy”.
That’s when Appaway came to the rescue! Appaway allows Fish and Chip shops to have all the benefits of other online ordering services without paying commission on any order, ever. Most customers preorder then collect but if you have delivery at your shop then the app arranges that too. After an initial chat about how they would like the app to look, Appaway designed and built Nick and Stuart’s ordering system, input
In their first month they had more than £600 of orders through their own app with customers switching from commission based ordering. They now have more than double that every month. Nick Vine, Proprietor said,
Adam Temple, Operations Director Appaway said, “We are really pleased that our system is working so well for Nick and Stuart, they work hard in their business and deserve to succeed and I am happy our app is a part of that. It’s great to see a Fish and Chip shop taking advantage of our market leading system to help them keep up with the rest of the takeaway sector, allowing customers to pay by card, advertising your shop, sending messages out to your customers about new products or special offers, knowing how much produce to have ready at anytime the list goes on. Well done Nick and Stuart!”
The Great Appaway Giveaway! To celebrate becoming the latest associate member of the NFFF Appaway are excited to announce a members competition that means one lucky member will win their very own commission free mobile and online ordering app designed and built to look exactly like their shop. The app will feature all the functionality you would expect from our market leading system including: • Bespoke design to mirror your shop
• Digital dashboard provided online to control the app and receive orders • Send push notifications to all your customers telling about special offers • Marketing pack provided to help you promote your app to your customers • Your own personal success advisor to help you make it a success
• Zero commission on all orders • Debit/Credit/PayPal/Cash payment • Download for free from AppStore and Googleplay • Collection or delivery options • Full access to make changes to the app content whenever you want
FIND US ON
• 24/7 UK based customer support To be in with a chance of winning this amazing prize simply register your interest in online ordering with Appaway by sending an email with your contact details to adam.temple@appaway.co.uk
7
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Marketing Advice By Robert Norris, NFFF Media Coordinator The word ‘Marketing’ can make people shudder at the thought of what could be involved. ‘It’s a waste of money, I didn’t see any end result, I don’t have time’... the reason not to market can be an endless list. On the opposite side the lists of benefits it can offer to a business is also endless. It all depends on if you are a glass half full or half empty type of person. The fact of the matter is, you are marketing even when you won’t even realise you are.
Press Release
The overall marketing umbrella covers advertising, public relations, promotions, sales, brand management, packaging, pricing. Once again the list can go on.
Social media has changed how people communicate, and it has also increased the potential reach of how far your press release can travel. With one tweet from the local paper regarding your press release, people at the other side of the world are now able to read your story.
Marketing is not all about breaking the bank to make the next Christmas advert like Waitrose or the iconic Guinness adverts in the 90’s. Marketing can be just making sure your staff are dressed appropriately in the same coloured clothes to what colour napkins you had out with your fish and chips, it all affects your public image. Not looking after one can affect your whole business.
The power of a good press release can help you to maximize your reach both in traditional media and the new media! By sending your press releases out to local, industry and other targeted publications to attract the attention of traditional (i.e. offline) media. You can also submit your releases to online distribution sites to maximize your visibility in new media (i.e. online) outlets.
Press releases have become a vital tool and more important than ever in successfully promoting your company.
What should go into a press release?
Marketing Plans
Answer the following questions about your news:
A marketing plan can be as simple as you wish to make it, the only real object you need to set out is having a clear plan to begin with and a clear way of measuring results. All marketing plans can alter but the basic principles are always the same.
Who? Who are the key players — your company, anyone else involved with the product? Who does your news affect/who does it benefit? What? What is new? Why? Why is this important news — what does it provide that is different?
Tools which can be used within the marketing plan to help you put your plan in place are SWOT Analysis, PEST Analysis.
Where? Where is this happening/is there a geographical angle/is the location of business relevant?
A simple plan can be found below, to help
QUESTION
When? What is the timing of this? Does this add significance?
ANSWER How? How did this come about?
1) Objectives What are the specific goals of your business this year? 2) Your Product/Service What product or service do you offer? 3) Customers Who buys (or should buy) your product? What do they need it for? 4) Competitors Who are your top competitors and what are their strengths? 5) Positioning Given your competition, what makes your business great and unique to customers? 6) Pricing How will you price your product?
Within your title and first paragraph of your press release you should mention as many of the points above in a structured way. In the coming pages we will provide you with members’ advice and tips on how they utilise marketing across their own business.
Free Marketing Tools Mail Chimp MailChimp is an email service provider, which helps you the business owner send bulk emails to customers and other interested parties. The three main tools of using MailChimp and other email marketing site are they help you with, manageing subscriber lists, build email campaigns, and review campaign reports. Canva Canva is a marketing design tool loaded with enough easy-to-use features and functionality that anyone can create a variety of engaging content. Canva offers a variety of content types. From pre-sized social media image and header templates to marketing materials, documents, presentations, invitations and ads, you’ll find almost everything you need. If you don’t, you can always create a custom project.
7) Sales & Support How and where will you sell and service the product?
Tons of Images and Fonts to Use Whether you use a free or paid photo, or even one you upload yourself, Canva provides and easy-to-use photo editor where you can change the look of your image using settings that include filters, tint, brightness, and more.
8) Promotion How will people find out about you and your product?
As for fonts, Canva offers hundreds from which to choose. It’s hard to stop playing with all those choices!
9) Budget How much money do you have to promote the product?
Price When it comes to price, you can’t go wrong with Canva because it’s free! You read that right, you can use every Canva template for free.
10) Action Plan What will you do and when to sell and promote your product?
The only time you’ll need to pay is when you use one or more of the premium images that they sell for the low price of $1 per image. Don’t want to pay? No problem! They offer tons of free images to use as well.
8
WWW.FEDERATIONOFFISHFRIERS.CO.UK
WIN N £ £1000 0!
P PLUS
WIN A TRIP FOR 2 TO NEW N YORK!!
WORTH H OF HOLIDAY VOUCHERS* AN AMAZING A 2 CHAN NCES TO WIN £1000 £ OF THOMA AS COOK VOUCHERS IN JUNE AND A JULY*
7KLV $XJXVW ZLQ DQ LQFUHGLEOH
£2000 WULS IRU ZLWK £500
VSHQGLQJ PRQH\ WKDQNV WR 1RUWHFK 6XSH HUULRU %H %HHI 'ULSSLQ L J
-XVW ORRN LQVLGH SURPRWLRQDO SDFNV RI 1RUWHFK 6XSHULRU WKLV -XQH WR $XJXVW WR ´QG \RXU XQLTXH FRGH DQG GHWDLOV RI KRZ WR ZLQ \RXU GUHDP KROLGD\ 'RQÂW PLVV RXW D WRWDO RI Â… LQ SUL]HV LV XS IRU JUDEV
6(7 7+( 67
)URP WKH PRGHVW SRWDWR FKLS WR WKH ´QHVW ´VK ´OOHW LWÂV DOO DERXW ZKDW \RX IU\ LW LQ )RU WKH WDVWLHVW UHVXOWV JR 6XSHULRU WKH PRVW UHVSHFWHG UH´QHG DQG GHRGRULVHG EHHI GULSSLQJ LQ WKH EXVLQHVV
)5<(5
,WÂV QDWXUDOO\ ORZ LQ 7UDQÂV IDWV QRQ K\GURJHQDWHG DQG GHOLYHUV WKH KLJK SHUIRUPDQFH ZLWK WKH JUHDWHVW HFRQRP\ HQKDQFLQJ WKH WDVWH RI \RXU IULHG IRRG
1RUWHFK )RRGV 1HZ WHFKQRORJLHV EHKLQG WUDGLWLRQDO WDVWHV )RU \RXU QHDUHVW VWRFNLVW FDOO 6HH LQVLGH SURPRWLRQDO 6XSHULRU )U\LQJ )DW SDFNV DYDLODEOH IURP -XQH WR $XJXVW IRU FRPSHWLWLRQ HQWU\ GHWDLOV DQG WHUPV DQG FRQGLWLRQV
THE
FishFriers REVIEW
Marketing – Loyalty Cards and Emails By Mark Drummond, Towngate Fisheries I set up my loyalty card at Towngate Fisheries almost 6 years ago. I’d seen other shops using stamp cards (buy 10 get 1 free) but I wanted a system that would give customers an instant discount and also help me build a customer database. I designed a credit card size “Towngate Fisheries Loyalty Card” and had them printed. I also devised an application form. This captured the customer’s Name, Address, birth date (I send customers a birthday card with a 2-1 voucher as a birthday present – they LOVE IT!) and optional lines for email address and mobile phone number. The loyalty card gives customers a 10% discount when they spend £6 or more. Customers can sign up to the scheme from our website, but most sign up in the shop (we have a clipboard with the application forms on the counter). I keep an excel spreadsheet of the customers data. I now have around 2400 loyalty card holders (we still get a few sign up each week), and we have well over 1000 active email addresses. I have always used these to send occasional newsletters and offers with discount vouchers to our customers.
We always had some emails bounce back (incorrectly written or customers who had changed address etc.) but we had no way to tell how many of the emails were actually received and read. So I recently started using MAILCHIMP. It’s a free service (unless you have a very large database or send a lot of emails) and it makes the emails much more professional looking (fully branded like the rest of our marketing material rather than just text). The other huge advantage is it helps maintain your database accuracy as people can unsubscribe, it automatically removes emails addresses that bounce etc.) and it also gives you access to full analytics about how many people have read each email and also how many have clicked through to links in the email. This is really helpful to determine what works best (vouchers, offers via our website or Facebook page, links to other websites). Having a database of customers I now find invaluable in knowing how to target marketing campaigns and using Mailchimp has really helped utilise this to the full.
10
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
NFFF Welcome BD Signs to the NFFF Training Academy We are delighted to welcome BD Signs digital menus systems to the NFFF Training Academy. Working with our NFFF Associate Members over many years the NFFF has thrived to provide the greatest training experience on offer in the fish and chip industry. In the past year the support from many of our Associate Members have seen our Academy evolve into an ultra modern learning facility.
experience on offer to our students by showing the technology available to showcase the food which you sell in your store but also use the menu boards as an education tool for your customers while waiting for their order to be fried.
We are now pleased to showcase out latest additions to the NFFF Training Academy in the form of BD Signs Digital Menuâ&#x20AC;&#x2122;s. The menus have once again added another
BD Signs will also be providing the NFFF with a news exhibition stand which will be showcased at the upcoming FRY Magazine Fish Frying Trade show.
FIND US ON
11
THE
FishFriers REVIEW
The Elite Fish & Chip Company – Making Marketing Work Christmas Wish A case in point is their now traditional Christmas Wish campaign. Every year, red post boxes appear in the chain’s Lincoln, Ruskington and Sleaford restaurants and takeaways. Customers are asked what they want for Christmas, with a limit of £250 set. A winner is then picked in January and the wish fulfilled. Perhaps the most successful result so far has been Arthur’s Wish, which captured the Elite staff’s hearts as well as fellow customers and the press alike.
Rachel, Adrian and David Tweedale, three generations together. By Stuart Wilde Photography
The Background Tradition, family values and a reason for people to come back, that’s what Lincolnshire’s Elite Fish & Chip Company prides itself on. Since opening many years ago from humble beginnings, the Tweedale family now operates the instantly recognisable chain that dominates the rural county. But it’s perhaps the way that Elite has filtered that traditional outlook through modern means that has given them the presence in the trade they are currently enjoying. Marketing and promotion have certainly been at the forefront of owners Adrian and Donna’s minds as well as Adrian’s daughter Rachel’s too. Having three generations involved with the running of the business certainly gives the Elite name a unique selling point but as Adrian suggests, it’s how they’ve grown naturally into a permanent county fixture that really means a lot and how they’ve adapted to include modern promotional methods such as social media. “We like to pride ourselves on the fact that people return year after year. With Elite, people have grown up coming here with parents or grandparents and enjoyed our traditional fish and chips. What’s amazing is we see those customers grow up, leave the area to go to university or work elsewhere - but then come back with their young families.” Adrian suggests that as well as the quality of the fish and chips, it’s that recapturing of childhood that brings people back. This, combined with letting customers and the trade know what they are up to on a regular basis is essential to success.
Managing your marketing Having hired Lincoln and Bristol-based Shooting Star to manage their PR and marketing back in 2013, Elite have thrown themselves into self-promotion in the form of press releases, campaigns and interacting with their customers in new ways.
12
The family of Arthur Harrison, a 91-year-old war veteran from Lincoln, posted a wish on a postcard in 2014. On it Arthur expressed his wish to go and visit the Norwegian war grave of his brother, Edward Harrison. Buried at Trondheim Stavne Cemetery, Private Edward ‘Ted’ Harrison of the 4th Battalion of the Royal Lincolnshire Regiment died near Steinkjer on 22nd April 1940, aged 21.
Arthur being interviewed by Susie Lawson, BBC
Arthur was joined on the trip by his son-in-law Trevor Fox and grandson Robert Crosbie, with Elite organising and footing the bill for this once in a lifetime trip. Adrian said: “That year we received nearly 400 wishes but Arthur’s wish really moved us. Family is important. “We had set the prize limit as £250 towards fulfilling a wish, but when we chose Arthur’s wish we wanted to fund whatever it would cost to
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
help Arthur to go to the place where his brother was buried.”
add to the already busy social media feeds.
This not only had the effect of making Arthur’s wish happen to the delight of his family, but resulted in a great amount of press. It also meant that Elite’s imagination was sparked to continue in this altruistic vein.
“We make sure we shout about everything we do, whether it’s routine things like photos of kitchen preparation or when we get nominated for awards!”
Luncheon Club In 2015, Elite once again ran the campaign, perhaps knowing they wouldn’t capture a wish as good as Arthur’s, but got a different wish instead. A member of Coningsby Luncheon Club, local to Elite’s Sleaford restaurant, asked if Elite could have the club over to eat fish and chips. Their organiser Lorna Davies cooks and serves up more than 100 hot meals a week for the elderly members of the club along with a team of volunteers.
This approach has meant a surge in followers and more engagement online, but also plants the brand’s logo and values into people’s minds. “It’s simple,” says Adrian, “self-promotion is in your hands, you can either get stuck in and use it to your advantage or be left behind.” This social media focus and charitable attitude has continued into this year’s activities at Elite. Choosing the Royal British Legion’s Poppy Appeal, the Elite are raising money all year round.
Grateful luncheon club member Olive Bright asked if Lorna could have a week off. As a result - Elite sent a coach to pick 60 hungry diners up to bring them for a slap-up meal in Sleaford. The mayor of Sleaford even showed up to join in the special treat. Rachel Tweedale, who manages the Sleaford branch, said: “To see all the elderly people enjoying their meal and to give Lorna a day off was great. We like to give back to the community and ideas like this spark the public’s interest and help not only further our community spirit, but our reputation too.” It’s that sense of contributing to the community and good causes that has driven Elite’s marketing in the main, but social media has been a real source of success for the company too.
David and Michaela Moulds at the London Marathon 2016
Having already raised thousands thanks to a campaign supporting two regular customers who ran the London Marathon, with one dressed as a poppy, Elite have also set up other events to really raise as much as possible. “We’re aiming to raise at least five figures,” says Adrian, “the marathon fundraising went well, with customers from all over giving generously, but that’s just the start of it.”
Rachel Tweedale, Gary Titmus, Mayor of Sleaford and Olive and Alan Bright
Social Media Through introducing regular updates, customers are more engaged and this has often converted into increased sales. Regular updates on where fish are sourced from in terms of sea trawlers, what specials are available in each location and what kind of potatoes are being used for chips that week are among the strategy. However, showcasing high-quality photography of products and interacting with local businesses on Twitter and Facebook have made all the difference. Adrian adds: “We have seen an increase in footfall and sales since having Shooting Star on board, particularly with their work on social media. We’ve embraced it to the extent that individual members of staff are now encouraged and engaged to take their own photos and
FIND US ON
With a 1940s evening planned at the Sleaford restaurant for Armed Forces Day on June 25th, the Elite will be packed with punters eager to enjoy fish and chips and the war-time tunes of local singer Heather Marie.
Future Plans With further events and fundraising planned, it’s perhaps Elite’s busiest year in terms of fundraising and in terms of serving up fish and chips to more customers. It just goes to show, investment and time focused on what makes your brand special can make all the difference. You can find out more about the Elite Fish & Chip Company here: www.elitefishandchips.com www.twitter.com/chippyelite www.facebook.com/elitefishandchipcompany
13
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Creating a webpage with Shillingfords Fish and Chips By Kirsty Shillingford Whatever business you’re in, your customers are going to expect you to have a website; an online “shop window” that helps them make the decision whether to buy from your company or not. But with our growing success and after recently achieving the NFFF Quality Award, we wanted to create something that stood apart from the many other fish and chip websites online. Everything in our physical business stands out – from the quality of our food to our vibrant branding – and we wanted to mirror that in our online material. When thinking about original ideas for a website, enhancing our engagement with our valued customers was a consistent focal point. As a family-run business in a close-knit community, customer satisfaction is everything. Our aim is not just to provide high quality food, but an exceptional service and a happy experience. No matter how busy we are, we always make time to chat (and often have a laugh and a joke) with our customers. Some of our oldest customers have watched us grow from our humble beginnings to where we are today and many of our new customers will join us through the next chapter. We wanted a website that not only showcased our awards and business ethos, but welcomed people into the Shillingfords journey. As visual people with clear ideas, we wanted to be somewhat involved in the creative process. It was important to us to work with both a copywriter and a web designer who would listen to our ideas and provide professional feedback and advice. We needed a team who understood our goals.
We got in touch with Say It Write Copywriting and arranged a coffee meeting. Sitting down with a copywriter was a fantastic opportunity to brainstorm and then organise our many exciting ideas. We discussed how our upcoming site could not just act as a shop window, but provide the foundation of other ways to engage with our customers such as blogging and information marketing. Steph, the owner of Say It Write could also offer us a design package through her digital marketing partner, so everything would be taken care of under one “umbrella service”. A few more meetings followed where we and Steph worked through a series of profiling questions to uncover the “nuts and bolts” of our business and our marketing goals. We’ve really enjoyed working with our new marketing duo and watching our original ideas come to life. I think we’ve achieved what we set out to do with our website and more! The feedback we’ve had so far has been incredible – customers particularly like the Kids section and the loaded information on our healthier options.
Google Street View It is largely not understood that ALL businesses need to be on-line. If you only want to get trade from people, literally, passing your shop because they live in the same street, fair enough. But you should know by now that the way people shop is not the way we used to. The rising generations do not have their faces glued to phones because they are on Facebook. They constantly look for their next purchase on there too. One of the most frequently currently used search words is 'nearby'. Coffee nearby. Food near me. The location of the device is given absolute priority in search engines. It really is, location, location, location. The holy grail of capturing this fluid business is 'engagement'. If your business answers the call of 'something nearby' you must engage to win. One of the best ways to do this is have an option to click to 'see inside', the final step to optimising your Google Local business page. Get plugged into Google Maps, Street View, to reap the fruit of engagement on search results. Contact Edwin Devey on 01772 722099
14
WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers REVIEW
Marketing with Burton Road Chippy By Lesley Graves, Burton Road Chippy We all know that competition for eating out, whether takeaway or restaurant, is increasing on an almost weekly basis; often from large chains, who have vast marketing budgets and PR agencies to make themselves household names. Of course we can never compete with the scale of their operations, but on a local level we can use their ideas and take them into our own businesses. Our greatest tool has been social media, it costs nothing to set up and we use Facebook & Twitter and run competitions or special offers. We have made many contacts and it gives us a good opportunity to interact and engage with our customers and that personal aspect gives us an edge over the faceless chains. We start our year with a team meeting, look at local planned events over the coming year and of course set a budget. We look at sponsorship and charity events and take it from there. Our team is asked for their ideas and we put together a marketing plan. Irrelevant of budget, we believe putting together a marketing plan is key. Having built up a good relationship with our local press allows us to partner with them offering their readers vouchers for free food at certain times of the year; the only cost to us being discounted products we sell or free portions we give. The cost of the advertising space would be far greater…who doesn’t like something for free! Taking the decision to join with our local Tourist Information Centre
meant we could market ourselves more effectively, not only to those who live in Lincoln, but also visitors travelling to our City. We placed an advert on the back of the Walk+Ride bus that travels through the city centre that is used by tourists and locals alike, alongside appearing in the City Guide, being featured in the Food and Drink section of the Visit Lincoln website and now being pointed out on the route of the Lincoln Tour Bus during the live commentary. We also use any events that are taking place locally to market our business by getting out there and talking to people and handing out flyers and discount vouchers. We have sponsored shirts for a cycle race through our City and provided drinks and of course fish and chips for the winning team, sponsored the kit of a local children’s football team, and placed adverts around the Lincoln Ice Rink as well as on a giant TV screen at the Lincoln Christmas Market. These events attract thousands of visitors, so increase our potential customer base; but also demonstrate to our regular customers that we are very much a part of our local community.
WIN YOUR WEIGHT IN SAUSAGES WITH 42ND STREET CLASSIC SAUSAGES! Throughout July and August, every purchase of 42nd Street Classic Sausages will guarantee you entry into the ‘Win Your Weight In Sausages’ prize draw! The competition, running exclusively through Q Partnership members Henry Colbeck, V A Whitley and Friars Pride, will see lucky winners win their weight in 42nd Street Classic Sausages, boosting their businesses stock of the UK’s number 1 Fish and Chip Shop sausage. Entries to the competition are unlimited – every case purchased will increase your chances of winning your weight in sausages! Served battered or simply fried, every 42nd Street Classic Sausage continues to be a favourite within Fish and Chip shops throughout the nation. Produced from only quality prime cuts of pork, The 42nd Street Classic Sausage has been specially developed to ensure a delicious flavour profile combined with a succulent yet firm bite. The high pork content of 50% is what makes The 42ND Street Classic Sausage truly special – this percentage of pork means that it can justifiably be called a pork sausage – a status not many others can claim!
16
The same unmistakeable taste of The 42ND Street Classic Sausage is available in Gluten Free, of which purchases will also be eligible for entry into the ‘Win Your Weight In Sausages’ competition. Why not boost sales even further in your business by promoting your 42nd Street Classic Sausage menu option by taking advantage of FREE point of sale; whether its posters, digital menu material or door signs, there is something to catch your hungry customers eye. 42nd Street Classic Sausages are exclusively available from The Q Partnership; Henry Colbeck, V A Whitley and Friars Pride. Call today to fry the benefits of 42nd Street Classic Sausages in your business: Henry Colbeck 0191 482 4242 www.colbeck.co.uk @HenryColbeck
VA Whitley 01706 364211 www.vawhitley.co.uk @VAWhitley1899
Friars Pride 01733 316400 www.friarspride.com @FriarsPride
Full terms and conditions available via each member’s website.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
YOU STILL HAVE TIME TO ENTER!! Why Enter The Awards Celebrating the great British tradition of fish and chips, the annual National Fish & Chip Awards showcase the Healthy Eating 'Fish and Chips' Award winners 2016 best talent, quality and choice offered by fish and chip businesses across the UK. The awards not only challenge owners and staff of businesses but also put successful shops on the map, giving them regional and national recognition across the industry and beyond. Now in their 29th successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world. Established in 1988, the awards, overseen by Seafish, continue to seek to support the wider fish and chip industry by: • rewarding individual excellence in a range of different award categories
2017 NATIONAL FISH & CHIP AWARDS Award Categories The National Fish & Chip Awards encompass a variety of award categories: 1. Independent Takeaway Fish and Chip Shop of the Year Award Open to all independent fish and chip businesses with a takeaway facility. 2. Independent Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants. 3. Best Mobile Fish and Chip Operator Award Open to operators of mobile fish and chip businesses. 4. Best Multiple Fish and Chip Operator Award Open to fish and chip operators with three or more outlets including franchises. 5. Best Newcomer Award Open to fish and chip operators that are new to the industry from 30 September 2014 onwards. 6. Staff Training and Development Award Open to all fish and chip businesses. 7. Best Foodservice Operator Award Open to all foodservice operators that serve fish and chips but where fish and chips is not their core offering, eg., pubs, cafes, department stores, hotels, travel and leisure. 8. From Field to Frier Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices. 9. Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger as of 31 December 2016. 10. Marketing Innovation Award Open to all fish and chip businesses. 11. Good Catch – The Sustainable Seafood Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices. 12. Healthy Eating ‘Fish and Chips’ Award Open to all fish and chip businesses and rewarding those that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips. 13. NFFF Quality Award ‘Champion Award’ Open to all current National Federation of Fish Friers Quality Award holders.
Quality Award Award winners 2016
FIND US ON
17
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Independent Takeaway Fish and Chip Shop of the Year Award winners 2016
• playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to. Entering the awards can also add excitement in motivating staff to be the best.
Field to Frier Award winners 2016
Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for the fish and chip sector. Across the award categories, various judging rounds eventually culminate at a prestigious awards ceremony in London in January where all the award winners are announced. Marketing Innovation Award winners 2016
Boost to business
• providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst the UK population – seeking to get more people eating fish and chips more often.
The accolade of being shortlisted in the awards can have an enormous impact on business – previous Regional winners’ of the flagship Independent Takeaway Fish and Chip Shop of the Year Award category have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%!
Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact on business.
However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards.
Travel and learn In a number of award categories, shortlisted businesses also have the opportunity to join various all-expense-paid industry study trip visits, providing the opportunity to learn more about where our seafood comes from. Previous visits have included trips to destinations including Norway and northeast Scotland.
From the horses’s mouth Read more on how entering the awards has made the world of difference to business owners at http://www.fishandchipawards.com/finalists-andwinners/testimonials
How To Enter
Global Catch Award winners 2016
18
The awards are free to enter. To find out more and download entry forms visit www.fishandchipawards.com or e-mail awardsenquiry@seafish.co.uk. You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers REVIEW
Calling All Newcomers! Frymax invite you to enter the Best Newcomer Award 2017 In just six years the Best Newcomer Award, sponsored by Frymax, has become one of the most coveted at the National Fish and Chip Awards. The Award was born out of a conversation between the late Bill Crook, then President of NFFF and Cyril Solomons, Marketing Consultant to Frymax. Bill had always been keen to encourage new entrants to the trade to aim for the highest standards and Frymax as a brand believing in the highest quality were delighted to become involved as sponsors. Best Newcomer gives the winner the platform of a national award to help develop their business. However the most important thing about the Best Newcomer Award is not the single winner but the feedback and advice that is given to all qualified entrants. Tracy Poskitt, a past winner of The Fish and Chip Shop of the Year Award comments “I am very pleased to be involved as a mystery shopper and judge in The Best Newcomer Award. The objective of the Awards and in particular Best Newcomer is to provide feedback and comments to help shops reach a higher standard. We don't expect a newcomer to be at the level of the ten Regional winners but we hope that they are aiming at that level for the future and that our experience can help guide them to these higher levels. I'm so happy when I see shops I have judged in Best Newcomer entering and winning other awards."
Wide Range of Finalists The Best Newcomer Award category is open to any shop which meets the entry criteria. The finalists have used dripping, rapeseed and palm oils. Winners have used dripping and palm. The winners of Best Newcomer have ranged from Holts, a small family takeaway in Nelson, to Chamberlains a takeaway and seventy seater restaurant near Birmingham. The 2015 winner was Shap Chippy from the small village of Shap in Cumbria.
The Cod’s Scallops who won Best Newcomer in 2014 was placed 3rd in the blue ribbon Independent Takeaway Fish and Chip Shop of The Year Award in 2016. Athena’s, Chuckles Chippy, Fairfield Place, Holts, Land and Sea, Old Time Fisheries and Shap Chippy, previous entrants in Best Newcomer were all awarded a place in the Fry Best 50 Fish and Chip Shops 2016.
The Benefits of Feedback Mark and Jane Faichney of Old Time Fisheries in Keighley were runners up in 2015. They have won local awards and were awarded a place in the Fry Best 50 in 2016. "The Best Newcomer was a springboard for our future awards. The judges made us feel very relaxed and gave us confidence to enter more competitions. The judging visits and the feedback showed us our strengths and also suggested a number of improvements which we put into practice. You don't need to win to gain from this competition. Everybody who enters will receive beneficial feedback.”
20
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
Shap Chippy Owners Jo Hampson and Georgina Perkins said "We entered the competition as a challenge to ourselves to look carefully at all aspects of our business and in the hope that we would get some good feedback to help us. We did not think a chip shop in a rural village going through a difficult time would have a chance of winning a national competition. The fact that we ended up as winners means that everybody has a chance! Although we do not use Frymax in our shop it is nice that as sponsors they have continued to be in touch and so supportive over the past 18 months.”
Ease of Entry Frymax have always tried to increase the number of shops entering because we believe that all shops can benefit from their entry. We felt that number of questions was discouraging shops from entering so last year the entry questionnaire was reduced from 23 to just 10 questions. This had the desired result with more shops entering. Chuckles Chippy of Poole, a finalist in 2016 welcomed the ease of entry "Although we had only been open for a few months we were encouraged to enter the awards by Frymax. They gave us the confidence to enter and assured us that we would benefit from it which we did. The questions were relevant to our business and gave us the opportunity to talk about what we had done and our plans for the future. It is a very user friendly award with
FIND US ON
everybody involved taking an encouraging and positive approach to new entrants to the trade.”
Staff Motivation Catch in East Looe, the 2016 winners commented on the benefits to staff morale by entering the competition. Owner Tony Spreadborough says “If your staff feel that you have the confidence to enter a national award then morale rockets. It is a great motivator because your staff see the confidence you have in them. And that is just for entering. Once you get into the visits and audits then the staff really get behind it. Of course winning is great but although only one shop receives the award every shop which enters wins because of the motivation and feedback. Every shop that enters should benefit from their entry.”
How to Enter The Best Newcomer Award is open to fish and chip operators that are new to the industry from 1st October 2014 onwards. It is easy to enter. Visit www.fishandchipawards.com to download the entry form and view full terms and conditions. For further information email awardsenquiry@seafish.co.uk Closing date is July 31st 2016.
21
THE
FishFriers REVIEW
Drywite Young Fish Frier of the Year 2017 The NFFF Training Academy recently played host to two introductory workshops for the Drywite Young Fish Frier of the Year Competition. The idea behind the workshops is to encourage new participants to enter the competition.
Providing the opportunity for the young friers to meet and greet with each other they completed a practical session which included providing tuition on best practice methods within the fish and chip industry. This ranged from storing and cutting fish through to potato preparation using Drywite which overcomes the problem of chipped potatoes discolouring when kept out of water and it ensures that chips are dry before frying. It was then over to the young fish friers to fry their own lunch.
‘‘
‘‘
Enjoyed all sessions
During the two workshops presentations from Ryan Hughes and Dino Papadamou were given. The presentations shared their experiences of the competition and the benefits they have had from entering, such as the confidence it has given them and the ability to grow into a role. A final session took place recapping on best practice techniques and all the important tips on their entry to this years’ Drywite Young Fish Frier of the Year Competition. Across the two days Drywite Young Fish Frier of the Year judges Mark Drummond and Richard Wardell together with former winners Craig Buckley and Dan Harding and 2016 champion Ryan Hughes, along with 2016 finalists Amy Horsley and Dino Papadamou were all involved and on hand to pass along their advice.
‘‘
‘‘
The two days included information on the structure of the competition, the various rounds of judging and also the expectations of candidates using examples of questions/answers from previous years of judging.
Everything was explained very well, it encouraged me to enter the competition
22
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
Richard Wardell, NFFF Training & Accreditation Manager said “The Introductory Days hosted at our Training Academy in Leeds provided young fish friers with the opportunity to learn more about the Drywite Young Fish Frier of the Year Competition. The fact that a second workshop was delivered indicates the level of interest for the fantastic competition which contributes to raising standards in the fish and chip industry.” Mark Drummond, Award Judge "This is the first year we have run an "introduction to the Drywite Young Fish Frier of the Year Competition" course and they have proved to be very popular. I would encourage any young frier under age 25 to download the entry form for the competition and fill it in and send it back. You never know how far you will get in the competition, but by taking part you will both learn new things that will help you in your career and also get the chance to meet other young people in the industry."
‘‘
‘‘
All round fun and educational
‘‘
The practical was most beneficial because I got hands on and did everything to best practice
‘‘
Ryan Hughes, winner of the Drywite Young Fish Frier of the Year Competition said “My decision to enter the competition was made once I saw Zohaib Hussain gain the honour of being named Drywite Young Fish Frier of the Year. Seeing someone so close to me achieving success I said to myself ‘I can do that!’. The process was difficult, in my first year of entering the award I only made it to the second round stage. I was disappointed but this had been a positive experience and I was able to gain feedback, which gave me more knowledge and made me eager to learn. From this point there was a drive inside me that made me determined to succeed and to be named champion. The following year I entered with the knowledge of the areas I had to improve on. This year I made the final six and was honoured to be invited down to the National Fish and Chip Awards in London, the event in London was an experience in itself. You see the industry as a whole and how much bigger it is than just your shop. That year Rachel Tweedale was announced champion, seeing Rachel on the stage in London succeeded in droving me further than ever before. I wanted to be on the stage as the Drywite Young Fish Frier of the Year. Immediately after the award I requested my feedback to see where I could improve, the feedback doesn’t just help you improve as a person but you gain knowledge which can help your own business. I was bringing ideas back to the Crispy Cod and seeing them bear fruit. My third year in the competition the drive was there to be crowned champion, with the feedback gathered from previous years I knew I could win. I took each stage as it came in the knowledge every mark counted towards the grand total. I made the final once again in 2016 and on the 20th January 2016 I was given the honour of winning the Drywite Young Fish Frier of the Year competition and from that point on, my life hasn’t stopped!“
FIND US ON
Drywite Young Fish Frier of the Year 2017 – Thinking of entering? A few days remain to enter!! Entries close on Thursday 30th June. We would ask everyone who has a member of staff under the age of 25 to encourage them to enter the award and to gain the experience that the competition can bring. Martin Clarke, Sales & Marketing Manager Drywite Ltd, said “I’d urge anyone thinking of getting on board with Drywite Young Fish Friers of the Year to apply before 30/6/16. The exciting competition to find the 2017 DYFFY reaches new heights each year, and of course represents a terrific opportunity for training and best practice knowledge. National recognition for the winner and an increase in business for the winners shop too are just a few of the benefits of being the Drywite Young Fish Frier of the Year.” For more on the award please visit www.drywite.co.uk or www.fishandchipawards.com
23
VE A S z i B Fishy thh is greaat too n o m s i h th t y d u pm Our casse stu h & Chip sho s i F e n o w o h mp as it shows , simply by co s e at ra g in s s e c thheir card pro hops ishy Biz in Bis F f o r e n w o , i commendatio e r Danny Murphy a d e v i e c e r affter he contacteed us g custoomerss. of our existiin g ce in acceptiin an a t r o p im e h th e ays seen purcchases wer s r’ e Danny had alw m o to s u c ard. ority of his n too pay by c io ti p because a majj o e h th g liked havin limit annd thhey r se costs and poo g in s s e c o r p ip & too high card witched too Ch s y n an D However due r, e d i payment prov previoous card y, and , locaal compan e c i rv e s l a c lo g foor As C “II was llookiin could trrust. I t a h th s s e hed busin me, we switch importantly a o to d e d n e m e recoom ner Fishy Bizz w Solutiions wer O , y h rp u M - Danny immediateely.” quick, we hadd d an le p im s s er process was iime at allll, aand on a be The switch ov ning in no t n u r d an p u icant savings. if n ig i Fishy Biz s h th i w m vided thhe raattee, which pro re very comp a s e te a ra s n io ti Soluu “Chip & PIN s. I would al s a cl t s ir f s i ice I and thheir serv Solutiions and N I P & ip h C recommend always do.” arrt acceptiing t s o to e k li ld If you wou FREE r would like a o , s t n e m ay p ch card ply get in toou im s n o s i ar p m o .uk raate c pinsoluutiions.co d an ip ch g in ti i 4. by vis 0800 881 810 n o ay d o to s u or call o quotee “NFFF” to r e b m e m e r Pleaase
o rs elf re at You Tr eR mm e s Sum T is Th )5(( e /RYH 6KRS 9RXFKHU 3/86 e 2ке 1))) 0HPEHUVKLS 3UHIHUHQWLDO 1))) 3ULFLQJ /DWHVW &DUG 3D\PHQW 7H HFKQRORJ\ 6DYH 8S 7R R 2Q &DUG 3URFHVVLQJ 6WDU 8. ,Q +RXVH &XVWRPHU 6XSSRUW
In
ith
aP rtnership W
4XRWH ┼Ю1))) 6XPPHU 2кеHU┼ъ 2кеHU ([SLUHV
FKLSDQGSLQVROXWLRQV FR XN
R U O Y CLAIM CHER VOU Y TODA
THE
FishFriers REVIEW
The Fochabers Fish Bar Story By Darren Boothroyd, Fochabers Fish Bar Having spent 23 years as an Aircraft Engineer in the Royal Air Force I was faced with having to choose a second career to enable me to continue to provide support for my family. I think Fish and Chips had a calling for me as I had fond memories of helping my parents peeling and chipping potatoes when I was still at primary school.
shops that are operating at the very top of their game. We were awarded the quality logo in April the following year and have never looked back, it has been the spring board for our many awards and accolades gained over the last 18 months and with our active promotion campaign has seen our turnover increase by 40% over the last 12 months. I am now a NFFF Quality Award Assessor and in January this year Fochabers Fish Bar became joint runners up in the Quality Award Champion category at the National Fish and Chip Awards in London. Not only is our business built around Quality but Customer Service and Training are equally important and play a vital role in our success. We set about devising a structured training programme that encompassed a high focus on customer service,
When my local fish shop came on the market it fitted in perfectly with our plans. We took over ownership in September 2013 and I soon found myself learning and developing new skills at a fast pace. Although my parents had operated fish shops, I had little experience of working in one and even less of an idea of how to run one but I had a vision and that vision was to deliver the finest quality fish and chips and customer service possible. After attending the National Federation of Fish Friers (NFFF) 3 day training course I knew that the first step in me realising my vision was to gain the NFFF Quality Award. The quality award is the benchmark of the fish and chip industry and is only given to
26
this is delivered via in-house training and external training providers. Having gained qualifications in NVQ assessment and internal verification within the RAF I knew the advantages of having a well-trained, motivated and enthusiastic team and wanted to adopt the same ethos into my business. It wasn’t long before we were tailoring a Modern Apprenticeship (MA) to suit our business and business plan. We have now put 4 of our team through level 2 and 3 MA’s and we are just about to enrol a further 2 on the same scheme, we have also complemented our mandatory industry training courses with training through World Host and the NFFF. This year, we received the honour of winning the Modern Apprenticeship Micro Business of the Year award at Scotland’s
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
Modern Apprenticeship Awards, hosted and delivered by Skills Development Scotland (SDS). I now work alongside SDS and help deliver the apprenticeship message to our local schools and university and our young fish frier, Isla has been invited to take on a mentoring role at our local high school. In addition to working with SDS I am now an active board member on Moray’s Developing the Young Workforce programme, this is a 7 year government funded programme designed at working with private sector businesses with the aim of getting school leavers into positive destinations, be that full time employment, further education or on a MA scheme. I am also on the Scottish Seafood Training Network group of advisors giving advice on the MA programme to the Seafish organisation. Since attaining the quality award we were named as one of Fry Magazine’s best 50 takeaways 2015 and are very proud to have been nominated again in 2016. Last year saw our young fish frier, Isla reach the top 16 of the Young Fish Friers Competition on her first attempt and she will be hoping to advance further this year as she will be pushed along by my daughter Elise who is also entering for the first time. Elise was truly inspired by the wonderful people and “family” atmosphere she experienced at the awards in London this year and has now joined our team after recently leaving school and seeing that this is a fantastic and rewarding industry to work in. I’ve had a tremendous 2 ½ years in an amazing industry and met some truly wonderful people. I have enjoyed turning our local chippy into a well-known and well-respected establishment that offers a fantastic customer experience, whilst offering our young team great qualifications and a rewarding career. All of the above would not have been possible without the NFFF Quality Award which gave me and my staff the confidence to reach greater heights. I would highly recommend any fish shop owner to seriously consider the benefits of this highly respected and valued award.
FIND US ON
Proper Tasty Great flavour appeal, with that special Fish & Chip shop taste
Proper Quality Made from high quality pork to a recipe developed especially for the Fish & Chip market
Proper Performance Perform brilliantly in the deep fat fryer, with an exceptionally good holding time in hot boxes
Proper Profitable High margin product offering opportunities for incremental sales
Proper Value For Money A quality product competitively priced for excellent value for money
Proper For You Available in sizes 4s and 8s
Call 01482 314 700 for more information
It’s not support o (Reg
27
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Shop Watch Finesse Desserts, Dudley, West Midlands
Before
When Maz Hussain spotted an opportunity to create a new Dessert Parlour in an empty retail unit in the centre of Dudley, he had a vision of a sophisticated, luxurious interior serving quality icecreams and desserts.
approximately 44 customers.
Before
Elite had Before previously worked with Maz on a complete refurbishment of his takeaway in Darlaston, and as such he had no hesitation in consulting Dave Belsham to turn his vision into reality. A name was chosen, â&#x20AC;&#x153;Finesseâ&#x20AC;?, and a visual identity which incorporated new signage, branding and the interior of the premises was created. The ground floor area was completely gutted and a new large serving counter fabricated and fitted, with a series of booth seating and banquet seating created, to seat
28
After
After
A new disabled w.c. area was formed and a new plastered ceiling throughout with feature bulkheads, pendant fittings and L.E.D lighting giving the space ambience.
The interior boasts a selective After pallet of materials to include faux leather seating, wenge tables, specialist wallcoverings and chrome finishes throughout. As such the completed project has a sophisticated yet inviting feel, being slightly different to the usual dessert parlour and oozes quality. Once again Elite Shopfitters have created an environment which combines quality of workmanship and materials used in a design which fulfils the clients vision.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers REVIEW
New look Catchems End nets MSC certification was impressed by not only the quality, but how much more environmentally friendlier it was for the ocean. My son Andrew noticed that quite a few shops had gained MSC certification – so as we source MSC certified fish, it was logical for us to be proud of this and promote it to our customers. I was therefore really keen for Catchems End to go through the certification process as a next step. By gaining MSC certification we can really inform customers about how the fish they are buying is sustainable and helping to safeguard the future of fish stocks for generations to come.” George Clark, MSC UK Commercial Manager commented on their recent success; “Congratulations to Catchems End, who are clearly keen to make a splash with customers from Worcestershire and beyond! Those visiting their newly refurbished premises can now enjoy MSC certified sustainable fish dinners, assured by the blue ecolabel that these species are traceable to MSC fisheries.”
Catchems End, an established fish and chip shop in Bewdley, near Kidderminster is proud to announce it is currently the only chippie in Worcestershire to be awarded MSC Chain of Custody certification. It’s now serving customers certified, sustainable and fully traceable line-caught cod and haddock. The shop has been serving fish and chips since the seventies and recently, the present owner, George Georgiou, decided to completely refurbish the shop and gain certification. This simple next step shows customers their quality MSC fish is undoubtedly sustainably sourced and traceable to certified sustainable fisheries.
Get MSC certified through the NFFF! Don’t forget that the NFFF now offers a discounted rate for MSC certification to Quality Award Holders as well as joint MSC and Quality Award certificates! See the table below for an outline of prices. Type of Certification
Cost
George had previously bought his cod and haddock as line-caught, and once he discovered through his son Andy that it would be a relatively easy process to apply for and achieve MSC certification, it became clear this was an essential ‘next step’ for the business.
MSC Certification for Quality Award Holders
£250 (including VAT)
MSC Certification and NFFF Quality award for Non-NFFF Members
£780 (including VAT)
Andy describes the process; “My dad has always prided himself on supplying the best possible fish to his customers and a few years ago started using line caught cod and haddock finding that to be the best quality. He regularly explains to customers how the fish is caught and how it is sustainable. He’s in the shop every day cutting, skinning and preparing the fish.
MSC Certification and NFFF Quality award for NFFF Members
£670 (including VAT)
Over 60 fish and chip shops are currently MSC certified in the UK, and this number is growing rapidly. Some of the benefits to your fish and chip shop becoming MSC certified include;
This MSC certification came about as I heard about the benefits of being MSC certified. On checking our invoices I was sure our fish was already supplied as MSC, so going for certification was a nobrainer. It is also a very unique selling point for us, as there are no MSC certified chippies for some 40 miles distance.”
1. Satisfying increased consumer demand for traceable and sustainable fish, while accessing new customers.
Catchems End now offers MSC certified cod, haddock, plaice and hake on their menu, sourced from their MSC certified supplier, fish merchant F Smales and Son.
3. Enhancing your fish and chip shop’s reputation though third party certification.
Andy was pleased with the MSC’s straightforward certification process and staff training.
5. Using the highly recognised and distinctive MSC blue ecolabel on your menu.
Owner George Georgiou explained his delight with the certification and being able to promote the sustainable MSC fish available on his menu.
Visit www.federationoffishfriers.co.uk for a step-by-step guide to MSC certification and an online application form, or call 0113 230 7044 for more information.
2. Opening up new promotional opportunities via MSC marketing materials.
4. Helping to secure fish and seafood supplies for the future!
“A few years ago I started selling line-caught cod and haddock and
30
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
Fish Frying Apprenticeship by Lee Cooper, Seafish A Trailblazer Apprenticeship for Fish Friers? Last year we reported on a failed application to BIS (Business Innovation and Skills) for approval to develop a trailblazer apprenticeship for fish friers in England. BIS approved the development of a trailblazer for fishmongers, but not fish friers, and the fishmongers are half way through the year long process to develop their new apprenticeship programme.
Fish friers are poorly represented on Seafood Training Networks “Fish frying businesses are poorly represented on most Seafood Training Networks” said Lee Cooper of the Seafood Training Academy. We would welcome applications from more fish friers in wales, Scotland and Northern Ireland to join our Networks. Please email academy@seafish.co.uk for more information.
New Entrant Traineeship programme
The NFFF have maintained gentle pressure on BIS over this issue and this pressure has started to yield some results as BIS have finally agreed to meet with fish friers to talk about the issues and hopefully to agree that the fish frying sector deserves its own trailblazer standard.
Blackpool and the Fylde College to announce local Traineeship Programme to encourage more new entrants into fishmongering, processing and frying. Employers are invited to find out more on the 28th June and the programme will start in September 2016.
The meeting with BIS will be hosted by the Worshipful Company of Tallow Chandlers and led by Andrew Crook of Skippers Fish and Chips and the NFFF. A small delegation of fish friers will meet with BIS on the 28th June and we hope secure an agreement in our favour.
For a leaflet explaining this opportunity please visit News for Fish Friers on www.seafoodacademy.org
How can you help? We will need more evidence to present to BIS on the 28th. Last year we ran a survey that collected responses from 33 fish and chips businesses. We need a larger response from employers if we are to convince BIS of the importance of this. If you did not take part in the original survey can you take part now? The survey link is www.surveymonkey.com/r/Frierstrailblazer We will report back on the outcome of the meeting in the next issue.
Yorkshire and Lincolnshire Seafood Training Network – June Launch The NFFF as well as Seafish, Grimsby Seafood Village and Grimsby Institute will join forces to launch the Yorkshire and Lincolnshire Seafood Training Network in Grimsby on the 22nd June 2016. The new Network will help to coordinate training activities in the region and will support apprenticeships, training and development across processing, fishmongering and fish frying. After the launch we will open up the Network for businesses and training providers to join. To find out more or to join the Network please email academy@seafish.co.uk with your contact details.
Free Seafood Guides Seafish are providing a free Seafood Guide to every fish and shellfish apprentice in the UK. If you have a fish and shellfish apprentice and would like a guide then please ask your apprenticeship provider to order one from Seafish.
New apprenticeship posters The A3 poster promoting vacancies for apprentices has been redesigned. Now available in A3 and A4 sizes, the new posters can be overprinted with your own specific apprenticeship message. The posters are ideal for advertising a vacancy for an apprentice in your shop window or at the local Job Centre. Contact Seafish or your apprenticeship provider for a free poster.
FIND US ON
31
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
Tom Roberts Story... My Adventure in Australia faces who hadn’t seen a proper fish and chips for years was great. You always hear them saying ‘I can’t believe they do proper chips!’
In December 2014, I set off from Wales and headed to Leeds to take the ‘Complete Guide to Fish and Chip Shop Management’ course at the National Federation of Fish Friers training centre in Leeds. Little did I know that this was the start of an even bigger adventure that would take me quite literally to the other side of the world. Alongside learning to perfect the art of cooking traditional fish and chips I got to know an enthusiastic entrepreneur from Ireland that lived in Australia who I soon realised doesn’t take no for an answer! Coincidentally we were in the same hotel and got to know each other over a few beers during the few days. His name is Jonathan Power, and he and his business partner Mary McCaffrey came up with a great idea to bring traditional style Fish and Chips to Sydney. At that time there were no traditional Fish and Chip shops to be found anywhere in Sydney so the market was wide open and with plenty of British and Irish folk accommodating Sydney it was bound to be a hit. The course itself was excellent and further developed my knowledge and skills in the fish and chip trade. Jono asked me to come and join his team in Sydney, which was a huge shock at first and I wasn’t really sure what to do. After a few weeks of if’s, but’s and maybe’s I eventually agreed to take on the challenge and head off in a completly new direction in life which is a scary thing to do. Like I said Jono just simply doesn’t take no for an answer! The flights were booked and there was no turning back. You see photos and videos of Australia all over the place showing beautiful beaches, sunny weather, women in bikinis, and the good life. Well let me tell you there is no false advertisement being played on that part. The shop is located in one of the prime beach locations in Sydney, called Coogee. It is an unbelievable location and I count myself lucky to say I work here. After flying for 24 hours, tired and jet lagged, it was safe to say I was thrown right in to the deep end starting work the next morning. Craig Buckley flew over the day before me as he was involved in opening up the shop for the first three weeks too. It was great to have Craig training me up for that period of time. We were all learning really fast those first few weeks and with it being the end of summer Coogee was packed with people getting the last rays of sunshine (although Autumn in Sydney is like a heatwave in Wales) so we were coping with queues out of the door from the very start. The vibe was great and everything I had learnt from the course and my previous job was all coming together. We were introducing a whole new fish and chip concept to local Sydneysiders, whilst giving the British and Irish over here a taste of home. The look on some people’s
32
The lifestyle out here in Australia is second to none. On my break from work I stroll down to the beach which is a minute away and go for a swim and a sunbathe; you couldn’t do that in Wales! I’ve met countless friends of all nationalities and the social life you experience out here is great if you’re willing to get involved. Its great working for people like Jono and Mary, as being Irish and once travellers themselves they understand the need to balance your work lifestyle alongside travelling around Australia and exploring this amazing country. I’ve been away and been lucky enough to see some of the best sites the world has to offer in the Great Ocean Road, Melbourne, Queensland, Byron Bay to name a few. I’m a keen sportsman too and Sydney is a city that caters to that perfectly. I’ve been to watch the cricket World Cup semi final where Australia played India, which was something I will never forget as well as many rugby and football matches the highlight being Australia vs New Zealand. You can’t help but live an active healthy lifestyle here which is great. Sydney is such an outdoor place, apart from when Jono is dragging me inside to the gym with him! It doesn’t always have to be active and healthy though, nothing beats a day out with your mates relaxing over a few beers and a BBQ which is the norm here in Australia. Opportunity is everywhere here in Sydney if you are willing to work. I continue to learn and perfect my craft every day, which is one of my favourite things about working at JP’s. Jono and Mary give me the time and most importantly the freedom to improve and grow and it really does pay off with us producing a great product day in day out. They are always encouraging me to learn more about the business side of things too. With a new JP McCaffrey’s coming to a place in Sydney soon I am hoping to be involved with the set up of the shop, so there are exciting times ahead for this ever growing business. We have just been voted in the top 20 fish and chip shops in Sydney by a major newspaper called the Daily Telegraph which is a huge achievement after 11 months of business. It was an extremely difficult decision to leave my life at home, most importantly my family and friends. However it is so easy to keep in touch with all the technology available to us and I keep in contact regularly. It is a decision I will never regret and probably the best one I’ve ever made. You just can’t put into words how great it is out here until you experience it for yourself. So I advise anyone who gets the opportunity to take the leap! JPs is actively seeking to recruit quality talent from the UK and Ireland to keep the business right up there with the best Fish and Chips in Sydney. I would definitely encourage anyone interested in coming to Sydney, either short term or longer term to get in touch. In terms of getting a visa to enter the country it is easy, as long as you are under 30. My visa was granted within days if applying and now here I am. It really is The Lucky Country and I will never regret my decision to come on this adventure. May the good times roll on! If anyone is interested in joining the staff at JPs Mary can be contacted at mary@powermccaffrey.com. She will be in the UK early July to meet any interested candidates.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers REVIEW
Bulvytės ir Žuvytės NFFF Overseas Training - Lithuania
One of the students attending the October, 3 Day training course, Tom Nicholson, was looking for some extra assistance to help him open his new shop in the Lithuanian capital, Vilnius, and approached the NFFF for help. Tom and his wife Beata already run a chain of Pizza restaurants in the city, Jurgis Ir Drakonas, which translates to George and the Dragon. Beata Nicholson is a celebrity chef in Lithuania and is famous from bringing modern food to the country. The pizzas they serve are made using traditional Italian methods, and many of the ingredients are imported directly from Italy. They recently opened a central preparation kitchen to help cope
with increased demand in their restaurants and produce pizza toppings, but the owners of the building wanted a trading business to front the kitchen. As they already operate a pizza restaurant near the site they decided to open the first Fish and Chip outlet in the country. Tom and Beata wanted to base the chip shop on a more European chip shop, with fish as an added extra as nobody knows how Lithuanians will take to fish and chips as a meal. Criag Buckley and Andrew Crook from the NFFF were tasked to help set up equipment and operating procedures and also train Edgaras Valys, one of the existing company employees who had been selected to become Lithuania’s first ever Fish Frier! The first day was spent commissioning the equipment and working out how the shop was going to operate. Tom had sourced most of the raw materials and equipment from the UK, installing a 5 Pan Florigo Range and Bold potato preparation equipment. Consumables are delivered from the UK once a week, meaning they only need to hold minimal stock and they can use the same products we use here, keeping true to the company’s ethos of producing traditional fish and chips. We started the second day early as we had lots to do. Tom was keen to blanch chips, which is sensible as the level of trade was a big unknown. It was decided to use half of the
34
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
heated cabinet as storage for baskets of blanched chips, allowing the oil to drain back into the pans. We also had to decide portion sizing and help with pricing. The final day was our preview day, Tom and Beata had arranged for employees, friends and the landlords to visit and sample fish and chips. Edgaras was now cooking fish and chips like a professional and Rūta Augustinavičiūtė,
one of the company’s chefs, was brought in to serve. They produced around thirty portions for the invited guests who were delighted with the first traditional fish and chips served in Lithuania! We are sure that they will have great success, since opening the shop has been very busy, and with an enthusiastic team and a vibrant well structured parent company, the future will be very bright for Fish and Chips in Lithuania.
NFFF In-Shop Training The NFFF are happy to travel far and wide to provide a fish and chip shop the support they need with in shop training. If you would like to know how the NFFF can help you set up a Fish and Chip shop in the UK or Abroad contact Helen on 0113 230 7044
Tom Nicholson, Student Views Having attended the training course in Leeds I was entitled to automatic membership of the Federation. At the time being based overseas, I questioned the usefulness of the membership. However, how wrong I was. Having the resources of the Federation available to me has been absolutely invaluable. I have no previous fish and chips experience and being based in Lithuania I am out on a limb and it often feels a bit lonely. Setting up any new business is daunting, but having the Federation behind me is really reassuring. The Federation is well managed in my opinion, but when Andrew and Craig came over, I witnessed the human side of the organisation. They were both fantastic, no nonsense guys and set us on the right track, literally within minutes of stepping off the plane. Having such experienced mentors was an incredible experience and it really motivated our whole team and really gave us the boost we needed. The training was very thorough, Andrew and Craig had a lot of patience. I would absolutely recommend the training to anyone. For us it was invaluable. Around 3 weeks after the training we finally opened our shop. Customers poured in from the first minute and my expectations were exceeded from the first day. There is a lot of work ahead of us and bringing a new concept to a country is not without it challenges. Chippies in the UK are lucky that all the specific products are available from down the road. We are faced with upto 2 weeks lead time for many items, so planning ahead is essential. I look forward to being an active member of the Federation for many years. I can see its like a big family and it gives me great pride to fly the Federation’s flag in Lithuania!
FIND US ON
35
THE
FishFriers REVIEW
Blakemans Sausages! Blakemans have spent decades perfecting their range of sausages for ease of deep frying straight from frozen without splitting, this quality assurance comes from a manufacturer with over 60 years experience in the retail and wholesale catering trade. The ever so savvy and quality conscious public are making greater demands for new and innovative meal ideas, it becomes even more important to sell a product that is not only good value for money but also has the true taste factor. With this evident it is essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the now famous 'Supreme Sausage' brand, which is also produced in a Gluten Free version to cater for the celiac customer who requires no compromise on taste and quality. To compliment the 'Supreme' sausage a range of cooked products are available including a new Gastro Range of high meat content Pork Sausage, Pork and Herb Sausage made with the finest British Pork and a savoury Pork, Sage and Onion Stuffing Ball with a hint of lemon. These new products give the casual dining, gastro pubs, hotels and quick service sectors a high quality alternative for their menu, a bonus in this rapidly evolving eating out market.
Keeping pace with the changing demands of catering and retail customers, Blakemans have developed an unbeatable product range having achieved this status by a substantial investment in it's state of the art manufacturing, storage and distribution facility, an operation which is a model to the rest of Europe. Blakemans latest addition to their pre-cooked frozen range of products are a caterers delight to save time and money. A perfectly seasoned Pork Sausage and a Pork Sausage infused with aromatic herbs complimented by a Pork, Onion and Sage Stuffing Ball with a hint of lemon. These high meat content sausages and stuffing balls are made with only the finest British Pork, a bonus product for the fast moving casual dining gastro pubs, hotels and quick turn around catering establishments.
Itâ&#x20AC;&#x2122;s Official Available Now! The All New Merlin Masterfry Is Now The Most Poweful and Efficient Filter Unit Available In The UK Today Superpad Activated Carbon Single Pass
Superpad Clear Flow Single Pass
Kiremko Basket Liner for 4 x Finer Filtration
Rectangular for Bitterling BLA 170
Premier F24 Premsorb Superpad Suitable for Florigo Built in Filtration
42cm disc for Merlin, Bitterling Aries and Pura
Call 01325 377189 or Buy online @ www.premier1filtration.com 36
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
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 of Officials.
There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities. 4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.
Why not join the National Federation of Fish Friers as an NFFF Associate Member?
4 Listing in the Associate members directory of the official NFFF website with click through to your website.
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.
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
NFFF Associate Members Business Directory BUSINESS & CARD PAYMENT SUPPLIES 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 Great Annual Savings Group The Great Annual Savings Group exists for one reason: To save you money and time on your variable business costs. Contact: Steven Patrick Tel: 0191 4274534 Email: Darren.murrell@ greatannualsavings.com Web: www.greatannualsavings.com npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line. As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers. Find out more and request a call back at: www.npower.com/NFFF and we’ll call you. Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF DUCT CLEANING/RANGE SERVICING D.M.S Duct Maintenance Service DMS are at the very front of the cue when it comes to customer safety and air hygiene. All work carried out by our team willexceedthe guidelines of the tr19 and BSEN 15780-11 regulatory standards Contact: Dale Whittaker Tel: 0121 286 6661 Mob: 07733242382 Email: info@ductms.com Website: www.ductms.com
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 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 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 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 Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk Spettro Duct Clean Professional duct cleaning services. Contact: Amy Kieran Tel: 08001522640 / 01773602603 Email: admin@spettro.net Web: www.spettro.net FINANCIAL, LEGAL AND INSURANCE Brian Thornhill Insurance We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a
FIND US ON
NFFF MEMBE DISCOU R AVAILA NT BLE
significant number of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: quotes@brian-thornhill.co.uk Web: www.brian-thornhill.co.uk 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 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 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 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 Milner Solicitors Leeds-based Milners Solicitors has been helping businesses and individuals in the UK and Europe with expert legal advice and representation since 1897. Our personal service on every matter ensures every client benefits from experience and expertise that enables swift turnaround of work, as well as solutions and advice that have clients’ long term interests at heart. We provide a full suite of Personal and Business
legal services, including Dispute Resolution & Litigation, Commercial & Corporate Law, Commercial and Residential Property, Employment Law, Family Law, Wills & Trusts. Contact: Mat Haynes Tel: 0113 3801 859 Email: mat.haynes@milnerslaw.com Website: www.milnerslaw.com Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance NFFF policies for the fast food industry. MEMBE DISCOU R We insure over 4,000 food AVAILA NT BLE establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk 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 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 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
37
THE
FishFriers REVIEW
NFFF Associate Members Business Directory Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion. Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West 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 valueadded 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 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 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 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 Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Alan Peace Tel: 01454 201666 Web: www.kerryfoodservice.co.uk LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: cklinge@klinge-chemicals.co.uk Web: www.losalt.com/uk
38
Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Contact: Nick Hassell Tel: 01978 666102 Web: www.meadowvalefoods.co.uk Middleton Food Products ‘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
S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee. Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool. Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com Shoppers Anonymous Shopper Anonymous delivers the most comprehensive customer feedback programmes, including mystery shopping, to help improve sales, profitability and customer experience. Contact: Chris Lowe Tel: 07818 015317 Email: chris.lowe@shopperanonymous.co.uk Website: www.shopperanonymous.co.uk GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings. Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com Appaway Online Ordering Systems. Contact: Adam Temple Tel: 07779 608321 Email: adam.temple@appaway.co.uk Website: www.appaway.co.uk Avanti Hygienic Walls & Cellings Avanti are a forward thinking nationwide company who have served industry for over 25 years. Avanti offer a ‘Concept to Completion’ service with our no compromise, dedicated installation teams, backed by a 25 year guarantee, that makes them number 1 for your hygienic installations. Contact: Harvey Jones / Jill Foxton Tel: 0800 633 5105 Email: avanti.hygienic@btinternet.com Barland Shop Fitters Bespoke fish and chip shop
refurbishment specialists operating throughout the UK! We design what your newly renovated fish and chip shop would look like, with 2D or 3D visual images. Then once you are happy, we carry out the necessary installations. Once completed you will have an attractive modern looking fish and chip shop. For a free quote, get in contact with Barland Shop Fitters today! Contact: Robert Cleveland Tel: 0800 043 1153 Email: info@barlandshopfitters.co.uk Web: www.barlandshopfitters.co.uk BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk 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 E.B. Gas Services 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 Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fastfood 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 EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk 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 Hilton Smythe 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
WWW.FEDERATIONOFFISHFRIERS.CO.UK
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 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 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 Sign Focus Signfocus 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 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@fishermensmission.org.uk Website: www. fishermensmission.org.uk 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 TYCO (Ansul Restaurant Fire Suppression System)
ISSUE 4 JUNE 2016
NFFF Associate Members Business Directory Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com
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 Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk
Steve Hill Pulled Services Meats Running low on Contact: Marie Aurora filter papers & Food The filter lady supplies, need a Marketing Tel:your - 01452 521081 orOpal, Mobile:& 07860 232741 service or repair for Merlin, Ltd T/A Pulled Meats Pura, Aries or BitterlingEmail: typefryingfilters@gmail.com oil filter Ready Pulled and Ready sauced Puled pork in Web: www.fryingfilters.co.uk machine. In need of replacement parts, a BBQ sauce that is microwaveable and repair, or servicing of your Kuroma pressure suitable for serving from a Bain Marie. Perfect fryer. Contact: Marie - The Filter Lady for a over chips. We can offer Point of sale material prompt, friendly, service posters. Our range extends into Pulled Contact: Marie Quinton Chicken, Beef and even shredded duck. We Tel: 01452 521081 are delivering Direct to Chip shops whilst we Suppliers of Reconditioned filter machines, Spares & repairs Mob: 07860 232741 build our wholesaler network. For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers Email: fryingfilters@gmail.com Contact: Steve Allen or Prompt, reliable, friendly service. Web: www.fryingfilters.co.uk Rebecca McCluskey Tel: 01757 213350 Vito UK Email: info@pulledmeats.co.uk Market leaders in cooking oil Web: www.pulledmeats.co.uk filtration. Suitable for both solid and liquid oils. Both mobile and Karro Food Group portable unites available for Suppliers of Frozen restaurants, fish and chip shops Foods to the Foodservice and mobile chip vans. German / Catering Trade. manufactured to the highest Plumtree Proper Good quality, 2 years warranty, UK wide distribution, Sausages. Mawbeef dedicated back up telesales operation, industry Beefburgers experienced sales professionals. Save money, Contact: Graham labour and improve the quality of your oil for Thompson only a few minutes work each day Tel: 01482 326234 Contact: Kim Devlin Mob: 07789 761448 Tel: 01953 851914 Email: graham.thompson@karro.co.uk Email: sales@vitouk.co.uk Web: www.karro.co.uk OILS AND FATS RANGES AND CATERING EQUIPMENT Olenex Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the fryers’ favourite for over 50 years. Contact: Cyril Solomons Tel: 01322 444836 Mob: 07714 335464 Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘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 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 Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk
Bold Catering Equipment 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 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 Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk
FIND US ON
WHOLESALERS
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
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
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 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
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
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 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
Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components. Contact: Steve Wilkie Tel: 01592 775269 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream. Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory. Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk
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 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service National wholesaler JJ Food Service is a £182m foodservice specialist with eight branches across the UK and more scheduled to be opening in 2016. The business delivers to Quick Service Restaurants, cafes, restaurants, local authorities and more, offering a wide range offish and seafood items including Frozen at Seacod, haddock, plaice, dogfish,cold-water and warmwater prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options. Next-day delivery is available for orders placed up until 9pm and same-day collection is available for all customers, seven days a week. JJ's three-month price hold means that customers can enjoy highly-quality products at competitive and consistent prices.63% of JJ’s sales come from orders placed online. Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991 Email: info@jjfoodservice.com; sueguilfoyle@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk
39
THE
FishFriers REVIEW
Associate members of The National Federation of Fish Friers. Save hundreds of pounds in range service and duct cleaning charges! Our unique fish friers insurance policy requires range service and ducting cleaning only once a year not six monthly like most insurers. Simple, fast and competitive online quotations in minutes with immediate cover available! Available through the official NFFF website at www.federationoffishfriers.co.uk or contact us direct on 01924 499182 (please mention the NFFF when ringing)
N FFF M E M BE DISCOU R N AVAILA T BLE
Brian Thornhill & Son 704 Huddersfield Road, Ravensthorpe, Dewsbury, West Yorkshire. WF13 3HU Authorised and regulated by The Financial Services Authority
40
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
0HPEHUV RI WKH ,QVWLWXWLRQ RI &RPPHUFLDO %XVLQHVV $JHQWV 1DWLRQDO $VVRFLDWLRQ RI (VWDWH $JHQWV DQG )HGHUDWLRQ RI 6PDOO %XVLQHVVHV
ttt͘ZK^ E^͘ K͘h< D />͗ /ŶĨŽΛĞͲƌŽƐĞŶƐ͘ĐŽ͘ƵŬ
ABI 0AHI 0H RHNK MABGDBG@ H? L>EEBG@ RHNK #BLA ABI 0AHI ,I \RX FRXOG EH LQWHUHVWHG LQ 6HOOLQJ \RXU )ULHG )LVK %XVLQHVV WKHQ SOHDVH FRQWDFW 5RVHQ¶V IRU \RXU «
#/"" 1")"-%,+" 20&+"00 3 )2 1&,+ #/"" 1")"-%,+" 20&+"00 3 )2 1&,+ /Ĩ LJŽƵ ĂƌĞ ƚŚŝŶŬŝŶŐ ŽĨ ƐĞůůŝŶŐ LJŽƵƌ ďƵƐŝŶĞƐƐ ƚŚƌŽƵŐŚ Ă 'ĞŶĞƌĂů ƵƐŝŶĞƐƐ dƌĂŶƐĨĞƌ ŐĞŶĐLJ Žƌ WƌŝǀĂƚĞůLJ͕ ĂƌĞ LJŽƵ ĐĞƌƚĂŝŶ ƚŚĂƚ LJŽƵ ǁŝůů ĂĐŚŝĞǀĞ ƚŚĞ ďĞƐƚ ƉŽƐƐŝďůĞ ƉƌŝĐĞ͘
zKh Kh> hE Z^ >>/E' z D Ez άϭϬϬϬ͛Ɛ͘
2XU 3URPLVH WR DOO 9HQGRUV e 2XU 3URPLVH WR DOO 9HQGRUV e
^ŽƵƚŚ ŶŐůĂŶĚ͗ ϬϮϬ ϴϱϯϵ ϲϰϮϲ EŽƌƚŚ ŶŐůĂŶĚ͗ Ϭϭϭϯ Ϯϯϰ ϮϮϯϰ
1A> #BLA #KB>KL @>GM
12 6$/( « 12 &200,66,21 12 6$/( « 12 &200,66,21 12 $'9(57,6,1* &2676 12 $'9(57,6,1* &2676 12 :,7+'5$:$/ )((6 12 :,7+'5$:$/ )((6 12 :(%6,7( &+$5*(6 12 :(%6,7( &+$5*(6
&DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH &DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH 0DNH VXUH \RX DVN WKHP ILUVW 0DNH VXUH \RX DVN WKHP ILUVW
&29(5$*( 7+528*+287 7+( 81,7(' .,1*'20
KǀĞƌ ϭϱ͕ϬϬϬ &ŝƐŚ Θ ŚŝƉ ^ŚŽƉƐ ŶĞŐŽƟĂƚĞĚ ďLJ ZŽƐĞŶ͛Ɛ ƐŝŶĐĞ ϭϵϱϵ
FIND US ON
41
THE
FishFriers REVIEW
Traders Board
Wanted Fish fryer/manager Experienced fish fryer/manager seeking employment anywhere in UK considered. Accommodation would be preferable. Please contact Craig on 07473688015 or email pricecraig1969@gmail.com
JJ on the hunt for fish & chip sales specialists National wholesalers JJ Food Service is on the look out for new Field Sales Area managers in Leicester, Newcastle, Manchester and Leeds who specialise in the fish & chip shop industry. With eight branches across the UK and three more planned for later this year in Leicester, Newcastle and Dagenham, the business is rapidly growing and looking for talent to join the family. General Manager Terry Larkin said said, “We need lively, outgoing and motivated people to sell our products to fish & chip restaurants and other catering establishments in the UK. This is a great opportunity for anyone who knows how to negotiate with people, understands the fish & chips sector and is competent with technology. In return, we can offer a competitive commission based salary (the more you sell, the more you earn) and all the training you need to help you develop.” Candidates must be eligible to live and work in the UK. Only successful applicants will be contacted. JJ Food Service Ltd is an equal opportunities employer. Apply online at www.jjfoodservice.com
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 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.
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.
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.
42
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 4 JUNE 2016
DUCT CLEANING SERVICE LTD For all your ducting needs. Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small. Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580799763 or Darren on 07974676224. E-mail: ductcleaningserviceltd@yahoo.co.uk www.ductcleaningserviceltd.co.uk
Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Stuart Atkinson Tel: 07885 249855 E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ TREASURER Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS
Regional Directors for England Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ
For Sale
Mr Mike Smith Tel: 07913 537105 - E-mail: grumpsusa@yahoo.com C/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJ Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE
Bold 56lb Rumbler & Hopkins Chipper
Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2
Bold 56lb rumber bought brand new in July 2015, the price for this item is £1650.
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
Hopkins chipper with stand which is approximately 3 years old, the price for this item is £950.00. Both items are top quality units and are in very good condition. Anyone wanting to buy both units together can have them for £2,500.00. Both items are on a collection basis only. I will also attach some photos for you to use. Call Barrie Tel: 07595256024
FIND US ON
Other Regional Directors REGIONAL DIRECTOR FOR SCOTLAND Mr Stuart Atkinson Tel: 01307 464009 - E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD REGIONAL DIRECTOR FOR WALES Mr John Penaluna Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk The Chippy and The Cafe, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW
43
THE
FishFriers
ISSUE 4 JUNE 2016
REVIEW
10 questions with... Mick Cox from Cox's of Letchworth 1. What would you do with ÂŁ500,000? I love to travel so lots of holidays and buy a house to let as a top up to my pension and give my three children a deposit for a mortgage. 2. What is your dream holiday destination in the UK, and also abroad? We love Florida and the parks I'm a big kid at heart. I never holiday in the UK it's not hot enough.
5. Which three people, dead or alive, would comprise your perfect dinner date? My good but crazy friend Bernie Watson God bless him, my wife Nicola and Stanley Bowles even though he played for QPR. 6. Describe your perfect weekend. My perfect weekend would be an away football game with my mates and coming back with three points.
3. What is your favorite sport, and which is your least favourite?
Checking on the shop to find out if we had a busy day and a lazy Sunday with some great food. 7. What is your favourite drink?
I'm a season ticket holder at Brentford FC and me and my son Max go to watch foreign league games occasionally.
Alcohol 8. Do you prefer cod or haddock? Being south of Watford gap I'm a cod man.
I like most sports but bowls is my least favourite.
9. What is your first memory of fish and chips?
4. If you could be granted one superhero power, what would it be and why? I would love the power to cure cancer it's a terrible, terrible disease and we all know someone who has been affected by it.
44
My first memory is that I couldn't believe how much work was involved in the running of a fish and chip shop. 10. What is your prediction for the fish and potato industries? Having been voted a top ten shop and seeing how many great shops there are with lots of talented and dedicated young friers the industry is in safe hands.
WWW.FEDERATIONOFFISHFRIERS.CO.UK