Fish Friers Review Issue 4 2017 by National Federation of Fish Friers

BUY TICKETS TO THIS YEARS NFFF PRESIDENTâ&#x20AC;&#x2122;S BANQUET & MASQUERADE BALL BY CALLING 0113 230 7044

THE

FishFriers

ISSUE 4 JUNE 2017

1913-2017 104 YEARS SERVICE TO THE TRADE

REVIEW

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FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK

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THE

FishFriers

ISSUE 4 JUNE 2017

REVIEW

Points of View

Contents...

By Gregg Howard, NFFF President

Page 6-7

NFFF Director Elections

Page 8

An Audience with Blakemans

Page 12

Chat with the Champs

Fellow fish friers, it was with a heavy heart that at the recent NFFF Board Meeting held in Leeds I gave notice of my intention to stand down from my role as National President at the next AGM which will take place at the Chesford Grange on the 24th September.

Page 14-15 The Hook and Fish Formed Tray Page 16

Marketing

Page 17

How to write a press release

Page 18-19 Eat Marketing Page 26-27 Marketing with BD Signs Page 22-24 National Fish and Chip Day! Page 26

NFFF Quality Award Champion Award

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk

Standing down will mean I am no longer going to be President but I will continue to work with the NFFF and for the fish and chip industry to help continue the positive work which has been ongoing.

Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk

Becoming involved with the NFFF and standing for a position on the Board of Directors offers great satisfaction that you are giving back to the industry you love. In the coming weeks you will be receiving paperwork on this years AGM and I would encourage you all to have a look and see if you can become involved. The Federation is here to help and support you but if you feel you can add something please come forward and join.

P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk

THE NATIONAL

ON TI RA

Membership Coordinator Eileen Kane e.kane@federationoffishfriers.co.uk ER

FISH & CHIP QUALITY AWARD

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1913

F RIE R S

TIO N A L F NA E

qualityfishandchips.co.uk

Telephone: 0113 2307044 e-mail: mail@federationoffishfriers.co.uk Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

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Fish Friers Review

Did you know? During the Second World War, fish & chips remained one of the few foods in the United Kingdom not subject to rationing Issue 5: Booking Deadline – 30th June 2017, Copy Deadline – 7th July 2017, Publication Date – 4th August 2017

1913 - 2017 104 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

It has been a true honour and privilege to lead the NFFF for the past six years. Fish and chips is my life and has been since growing up with my mum and dad running a fish and chip shop in the front room of our house. The industry is ‘one on its own’ and has a unique feel you won’t find anywhere else and this is why I became involved with the Federation, to give back to an industry which has done so much for me.

The 2nd June welcomed the #NationalFishAndChipDay! What a day for our industry, 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. What encourages and excites me about the day was seeing so many non-fish and chip industry people taking part, especially on social media. 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. We also had our final fish and chip exhibition for the year, this time in Bristol organised by FRY Magazine and T Quality. It was great to see new and old members and once again it was another fabulous show. I can’t encourage our members enough to attend these, you will meet with your suppliers, learn more about the products you serve and meet up with likeminded fish friers.

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Your

Federation

Welcome to ‘Your Federation’ page, across the year the NFFF will provide its members with details of what has happened within the NFFF across the following two pages.

Membership New and Returning Members May 2017 Contact Name

Shop Name

Contact Name

Location

Shop Name

Location

New Members (continued)

Returning Members Mr Tajinder Pal Singh

Langley Fish & Burger Bar

Chippenham

Mr Barclay Gray

Mr Mark Piper

Lanes Fish & Chips

Pontefract

Mr James Backhouse Bertie's

Mr Jatinder Grewal

Bunty's Chip Stop

Newcastle Upon Tyne

Mr Phong Ye

Southall

Middlesex

Mr Roberto Moretto

Seaways Fish Bar

Waltham Cross

Mr Sean Summers

Liverpool

Merseyside Essex

Lucy's Fish & Chips

Norwich Lyndhurst

Mrs Julia Pearson

Liverton Mines Fisheries

Cleveland

Mrs Heidi Carter

Leigh on Sea

Mrs Lorraine Lee

Fish and Chip Shop

Blackburn

Mr Jowawara Sangha

Bilston

Wolverhampton

Mr Rikki Pirie

Sea Salt & Sole

Aberdeen

Mr Vimal Marappan

Toton

Nottingham

Mr Craig Davenport

Henry's Fish & Chip Shop

Boston

Mr Emir Hikary

Hik's Fish Bar

Mr Farshad Ghaderi

Ringmer Chippy

E Sussex

New Members Swansea

Training The NFFF welcomed have welcomes 176 students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop so far this year. Upcoming three day training courses are as follow: 10th, 11th & 12th

July

2017

Guest Frier: TBC

14th, 15th & 16th

August

2017

Guest Frier: Lesley Graves & Des Anastasiou – Burton Road Chippy

4th, 5th & 6th

September

2017

Guest Frier: TBC

Quality Award New and Returning Members April/May 2017 Contact Name

Shop Name

Location

Trevor Rands Emre Tunc Mark Drummond Bernard Kellaway Lee Penaluna Mr Pittaras Mr Pittaras Mr Pittaras Mr Pittaras Mr Pittaras Mr Pittaras Steve Lynton Anne Wallace Adrian Fusco Adrian Fusco Adrian Fusco Adrian Fusco Adrian Fusco Cem Oktem

Something's Cooking The Codfather Towngate Fisheries Holmbush Fish Bar Penalunas Famous Fish & Chips The Good Catch The Good Catch The Good Catch The Good Catch The Good Catch The Good Catch Granada Fish Bar Taylor's Quayside Fish Box Robin Hoods Bay Fish Box Whitby The Whitby Fish & Chip Company Royal Fisheries Packet Bridge Fish and Chips

Aman Dhesi Phillip Thompson* Kyriacos Karoulla Jaymee Dunne*

The Scrap Box The Harbour Brockley's Rock Church Street Fish Bar

Returning Members Haverfordwest, Wales Northolt, Middlesex Bradford, West Yorkshire St Austell, Cornwall Hirwaun, Wales Hale, Cheshire Crosby, Liverpool Urmston, Manchester St Johns , Liverpool Freshfield, Liverpool Litherland, Liverpool Fleetwood, Lancashire Stockport, Cheshire Whitby, North Yorkshire Robin Hoods Bay, North Yorkshire Whitby, North Yorkshire Whitby, North Yorkshire Whitby, North Yorkshire Carnforth, Lancaster

New Members York, North Yorkshire Plymouth, Devon London Gwent,Wales

*Both MSC & Quality Award

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ISSUE 4 JUNE 2017

NFFF Activities Key

Date

NFFF Activity

NFFF Representitive GH

Gregg Howard, President

15th May

NFFF Associate Members Workshop, Leeds

Andrew Crook, Vice President

22nd May

NFFF Board Meeting, Leeds

AC, AH, CB, CW, DB, KC, GH, HB, HM, JP, JW, LG

Alan Hanna, Treasurer

22nd May

Industry Open Event, Newcastle

AC, DB, RN

John Penaluna, Regional Director

24th May

Training & Development Meeting, SKYPE

CB, CM, HB, HM, LG

John Wild, Regional Director

25th May

Primary Authority Meeting, London

Darren Boothroyd, Regional Director

5th, 6th & 7th June

Three Day Training Course, Leeds

CB, DM

Lesley Graves, Regional Director

Hugh Mantle, Regional Director

Craig Buckley, Regional Director

7th June

One Day Training Course, NI

13th June

One Day Training Course, Leeds

15th June

QA/MSC Committee Meeting, SKYPE

CM, DB, HB, GH, LG

Board of Director Enquires

Craig Maw, Regional Director

Karen Clark, PA to the Directors

Robert Norris, Media Co-Ordinator

Helen Brook, Training & Qualification Co-ordinator

NFFF Member Enquiry

NFFF Official

Training Issue

Facility Issue

Craig Buckley, Trainer

Range Issue/ Advice

JW, JP

James Ritchie, Trainer

Media Enquires

AC, CM

David Miller, Trainer

Cem Oktem, Trainer

Lynda Fielding, Trainer

*These figures are current at the time of going to print – Issue 4 –5th June 2017

Commodity Watch FAS Fish Report Well, wasn’t Friday 2nd June, National Fish & Chip Day, just a great success and a triumph for NEODA and NFFF working together to support the fish & chip sector! Personally, I was flabbergasted by how much high quality radio coverage we enjoyed on the day and by how much genuine interest was being shown both by the radio interviewers and their reported audience reaction. If you were involved yourselves, well done and thank you. If you missed out this year, make a note now for June 2018 and help make it an even bigger and better success. It’s strange writing this on the eve of a General election knowing by the time you read this we shall either have a new government, or not, and currency will have responded positively, negatively or not! Sadly however, we shall continue to suffer the very real issues associated with extremist terrorism and the more esoteric worries about Brexit. Thank goodness for the common sense and resilience of the British public; don’t panic and eat fish & chips. Demand for cod is strong while catching this Spring has been comparatively poor; Russian catches in April and May were reported as less than half the weekly figures of last year and as a result prices have remained firm. Haddock figures have been even poorer and although fishing has improved more recently the question being asked is, has demand begun to fall in the face of these high prices or has the recent improvement in supply softened prices sufficiently? Seafish insists that their trade statistics show a 9% reduction of fish servings in F&C shop; others dispute this individually but Seafish are the industry experts. Questions which we should like better answers include what do your sales show and how optimistic are you feeling? The world is a rapidly changing place but in the face of a world demand for high quality sustainable seafood, trends for fish prices remain unforgiving. I repeat my familiar message: support the NFFF and your fish and oil trade associates working with Seafish to seize every opportunity including the addition of a smaller portion size to our own shop menu. John Rutherford, Executive Director – Fasfa Ltd. 7 June 2017

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New NFFF window roundel In the coming weeks the NFFF are looking to work on a new NFFF window roundel for you, our members, to showcase in your shops.

window. We aim to design the logo using our corporate colours of gold, black and white. We have included a couple of the prototypes for you to give your opinion on.

The NFFF want to assist you in promoting the fact that you are an NFFF member and would like to invite your comments on what you want to see displayed in your shop

If you have an idea for a design please send us your thoughts and we would love to hear your ideas. Simply email us at mail@federationoffishfriers.co.uk

Option 1

Option 3

Option 2

Option 4

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ISSUE 4 JUNE 2017

Thank you... Gregg Howard Written by Andrew Crook, NFFF Vice President It has been a great pleasure to have been able to work with Gregg over the last eight years, and in that time he has become a close friend. He was pivotal in keeping the NFFF together during some of the more testing times in the not so distant past, without Gregg there would probably not be an NFFF, certainly not as we know it. Gregg had the Presidency thrust upon him when my Dad, Bill Crook, died suddenly in 2011. My Dad had not been well for some time and Gregg would take the time to join my parents in their hotel room and enjoy a glass of red wine when they were over in Leeds for meetings. It was my Dad who introduced me to Gregg and we have shared a lot of laughs ever since.

His insight into situations and his steady guidance has taught me a lot about business and the fish and chip industry. I think the industry owes Gregg a huge vote of thanks, without the NFFF the industry would not be as organised and have such a presence in the media etc, and without Gregg there would not be an NFFF. Performing a role at the NFFF takes you away from your business and your family, so I would also like to thank Caroline, George, Tory, Lydia and Charlie for supporting Gregg and allowing him to give a lot of his time to the industry. I am sure Gregg will still be actively involved within the NFFF and I look forward to many more years of working together with a few wind ups along the way.

With Gregg at the helm the NFFF has gone through some substantial changes. Gregg pushed for the refurbishment of the building, giving the Training Academy a great new look and making the office space a more efficient and much nicer place to work. The NFFF has a much better standing in the industry, with a board comprised of active fish friers, many of whom own and run award winning shops. His personality, drive and vision has helped to shape the organisation into a new NFFF fit for purpose in 2017.

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NFFF Directors Standing for Election/Re-Election The NFFF Board of Directors is a voluntary role in which NFFF members give up their own time to help run the NFFF on our member’s behalf. The purpose of the AGM is to allow the members of the NFFF to ask questions, meet our directors, approve the accounts and get information about the NFFF as a whole. We can confirm the following Directors will be running for re-election at our next AGM in September. Andrew Crook Skippers Fish Bar Euxton, Lancashire, England Standing for position of President I have been involved with the NFFF for 10 years and have been on the National Board for seven years, holding the position of National Treasurer and more recently Vice President. I have decided to stand again as I feel I have a lot to offer to help make further improvements to the way the NFFF supports the fish and chip industry. I would like to see further modernisation within the NFFF, making it more relevant to members. Much of what we do is behind the scenes and I think we need to improve the way we communicate it to the wider industry. We have recently split the running of the organisation into Sub committees, each with their particular area of focus, and supporting the office. I want to further develop this idea, to make us more efficient and quicker to react. These Sub groups are also a great opportunity for industry members to get involved in helping the fish and chip industry and learning what the NFFF does for it. We have many ideas, but they all take time, hopefully we will have the opportunity to leave the NFFF in a better state than we found it, and give future boards the infrastructure to take it further forward.

Craig Maw Kingfisher Fish and Chips Plympton, Devon, England Standing for position of Vice President

may occur within our industry. My passion is Fish & Chips; my motives are to help people within the Fish & Chip Industry at any level and experience, helping make fish and chips current to today’s needs and demands.

Alan Hanna Pit Stop Fast Food Kilkeel, County Down, Northern Ireland Standing for position of Treasurer and Regional Director for Northern Ireland I founded Pit-Stop in Kilkeel 27 years ago and have been a member of the NFFF for the past 17 years. I have been the NFFF Regional Director for Northern Ireland for the past 6 years and have recently stepped up to the role of Treasurer. I have an open door policy for advice and queries for all members and am working hard to build links with Southern Ireland membership. I can see a great future for our industry which will go from strength to strength if we all work together and have one voice when it comes to legislation. I am an NFFF Fish & Chip Quality Award assessor and an NFFF approved trainer and invigilator, offering three day courses to those new to the industry and one day courses to those with catering experience at the NFFF Kilkeel Training Hub. I also offer in shop training to those who prefer to learn in their own surroundings, having travelled as far as County Clare to offer this service.

Craig Buckley The Fish Bar Crewe, Cheshire, England Standing for position of Regional Director for England

After managing high volume restaurants in Sheffield, an opportunity arose in 1998 to move to Devon to develop and run a small group of Fish & Chip Shops in Plymouth. Eventually most of the shops were sold off, providing the opportunity in Sept 2012 for a management buyout of Kingfisher, Plympton, Plymouth. I have been on the National Board for the past 2 years as a Regional Director for England.

I have 10 years’ experience of owning my own shop. I didn't inherit from a family member and have no family connections to shops so entering the trade was a blank canvas to me. I have been on the National Board for the past 2 year as a Regional Director for England.

I believe my enthusiasm, experience and achievements help pave the way for any future eventualities and challenges which

If elected again I hope to carry on improving industry standards through training. I would definitely continue to support young

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ISSUE 4 JUNE 2017

friers throughout the UK. I am passionate about improving member benefits, which in turn would help the industry continue on its path to success. I enjoy working closely with the team in Leeds, industry heads, other trainers and of course NFFF members. My passion is fish and chips and my goal is to bring a younger person’s view point into the NFFF for many years to come.

Hugh Mantle Harrogate, Yorkshire, England Standing for position of Regional Director for England After 30 years in the licensed and food service sector, including Northern Director for the Chef and Brewer pub chain, I caught the fish and chip ‘bug’ in 1991, when I got involved in the conceptual development of the first fish and chip drive through in Hull, before becoming part of Harry Ramsdens in 1993 as Operations Director. Working at Georges Tradition followed, but I really felt that a change of direction was needed, and I became qualified to train and coach both Food Safety and Health and Safety, having already passed a Professional Trainer course. For the NFFF I undertake judging Quality Awards, assessing Training Awards and tutoring on the courses in Leeds, I have recently been part of the judging team for the F&C Shop of the Year awards at Regional levels Our sector IS changing for many reasons and will continue thus so to do, and I believe that ‘cometh the hour, cometh the man’ and hopefully, because of my knowledge of Food Safety, Health and Safety etc, I am ideally placed to help the Federation to continue to improve and evolve in order to face these future challenges and opportunities.

Lesley Graves Burton Road Chippy Lincoln, Lincolnshire, England Standing for position of Regional Director for England I have been in the fish and chip industry for over 30 years. I have opened and run several Fish and Chip shops in and around Lincoln of various sizes and states of repair. I have been on the National Board for the past year as a Regional Director for England. If re-elected as a Regional Director for England, I feel I would continue to bring a fresh viewpoint to the NFFF. I would continue to encourage as many new businesses as possible to join, as well as looking at new ways to continue to improve the image of Fish and Chips; such as incorporating the use of social media more at the heart of our industry.

John Wild Tarnbrook Chippy Heysham, Lancashire, England Standing for position of Regional Director for Wales I started as a complete novice to the trade in 1999 by attending the NFFF training course in Leeds, which gave me the passion and inspiration to do well and run a successful business. I’ve been a Regional Director on The Board representing the North West and the rest of the UK for the last 7 years.

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I am Secretary of NW Friers/Burnley Fish Friers which I joined in 1999. Every second Sunday in the month I give up 5 to 6 hours of my day off and make the 90 miles round journey to our meetings at the Hollands Pie Factory Boardroom near Burnley, and as Secretary prepare and distribute the Minutes and Agendas and help arrange guest speakers. This is a great industry to be in, it is always evolving with new people entering the trade bringing new innovative ideas, my motto is “Adopt, Adapt and Improve”. I like to keep up to date with any new developments and in the year ahead I’m looking forward to tackling any challenges the next twelve months throws at us. Remember, our advantage is that we have strength in numbers which is our biggest asset and I’m always ready to help members with my positive suggestions and ideas.

Darren Boothroyd Fochabers Fish Bar Fochabers, Morayshire, Scotland Standing for position of Regional Director, Scotland I grew up in my family’s fish and chip shop businesses in Yorkshire and Lancashire and after a distinguished career as an Aircraft Engineer in the Royal Air Force I now own and run the multi award winning Fochabers Fish Bar in the county of Moray, North East Scotland, which I have done for the past 4 years. I have been on the National Board since the start of April 2017 as a Regional Director for Scotland. I am incredibly proud to have been asked to join the Board of Directors and I am looking forward to helping the Federation’s valued members. My passions lie in Quality, Customer Service, Training and Sustainability and are at the heart of everything I do. Running a fish and chip business is incredibly hard work and sometimes issues come along that are difficult to deal with either through complexity or lack of knowledge, I am here to offer help and guidance to those members who feel they need assistance. I am incredibly passionate about the Fish and Chip brand and I am looking forward to continuing the good work that previous directors have carried out before me.

John Penaluna Penalunas Famous Fish and Chips Hirwaun, Mid Glamorgan, Wales Standing for position of Regional Director for Wales I have owned Penalunas in Hirwaun with my son Lee for 11 years, Lee runs the shop on a daily basis although I now work part time having recently taken early retirement from the building industry. Wales, with a separate government, has some different interpretations, being on the ground as a Welsh NFFF representative is important. Members in Wales need to know there is someone in the NFFF that can tackle their concerns and is able to help in the area. My wish is to see all fish and chip shop owners succeed and develop more profitable businesses producing quality food and service. I believe I am in a unique position because of my former day job. I am keen to encourage and help Fish & Chip Shops raise the bar in the industry becoming more successful in their own business.

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An Audience with… James T Blakeman mood and audience to participate and have the time of their lives. He has a unique ability to unite all generations on the dance floor.

The NFFF are delighted to announce that the 2017 President’s Banquet & Ball evening entertainment will be brought to you by James T Blakeman. Our President’s Banquet & Ball is industry renowned for hosting a wonderful night of entertainment and this years will be no exception. We are delighted to announce our main act for the evening is the great Stephen Bayliss Stephen entertained guests at the NFFF President's Banquet & Ball in 2013 for our centenary celebrations and in front of a packed house he didn't disappoint. Stephen’s stage presence is magical, commanding the

His repertoire ranges from his own original tracks to Motown, R&B, Country, Pop, Soul, Modern Popular Music and more. In short, Stephen can bring visions of an era goneby, stand strong as a solo original artist or deliver accomplished covers making them truly his own. This versatility allows him to tailor a performance exactly to the audience, ensuring everyone goes home with a memory to cherish. Stephen has continued to grow and has become one of the UK’s most successful live performers, selling out every concert he plays.

A night to remember! Further live entertainment will take place on the night but as part of the mystery to the masquerade we will save the surprise until the night.

Wine and Dine The NFFF President’s Banquet & Masquerade Ball will also be supported by Kerry Foodservice who will provide your table wine for the evening, T Quality as a Salt & Vinegar sponsor and also provider of the fish course for the night. A full menu will be announced in due course.

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

Shop Watch

White Horse CafĂŠ, Northallerton The first floor restaurant area has been totally remodelled with an upgraded staircase from the take-away area below leading to a 40 seater dining area. The space also benefits from a selective material and finishes palette that includes tartan carpet, deep buttoned leather fixed seating and a series of feature pendant lights along with brickwork walls & oak furniture & doors throughout.

Located in the heart of the historic town of Northallerton, North Yorkshire, this long established take-away & cafĂŠ has gained a reputation for serving great quality fish & chips prepared in the traditional way. The owners who had previously used Elite Shopfitters to refurbish their other restaurant & take-away in Thirsk decided that the time had come for the White Horse to undergo a much needed series of refurbishment works that would allow customers to enjoy a far greater dining experience.

The ground floor take-away which is now much more inviting is in contrast with the calmer nature & finish of the 1st floor area, with a much more modern take on the architectural feel & finish. The careful combination of white & charcoal wall tiles applied in a vibrant diagonal pattern, the oak effect tiled flooring along with the concealed l.e.d fittings result in giving the take-away a very exclusive sense of purpose and contributing to the overall identity of the White Horse branding.

Notable elements of the refurbishment works included a somewhat subtle modification to the shopfront including new signage and corporate branding, all of which provide the White Horse with a refined sense of quality and brand identity in line with the previously refurbished restaurant in Thirsk.

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Chat with the Champs The NFFF have sat down with this year’s UK number 1 fish and chip shop, Kingfisher Fish and Chips, and have asked the questions that the industry would like to know. Q: National Fish and Chip Day, how was it for you? National Fish and Chip Day was an amazing day for us and our industry. Obviously we celebrated the day in our shop, but we also had the opportunity to take our mobile unit – ‘Kingfisher on the Go’… to Trinity House in London. We started serving fish and chips at 7:30am in the morning, and yes we were busy at that time. We provided free fish and chips for the people in the capital until 3:30pm. During this time we managed to serve 1200 portions of fish and chips and raise £620 for the Fishermen’s Mission. We had lots of visitors too including Nigel Barden, who couldn’t wait to get into the van, and managed to have some of our award winning fish and chips before he left. We would like to thank everyone in the trade and trade partners for everything they have done to make this special event happen. Our day was amazing, very hard work, but still amazing. It was nice to know that we weren’t alone, that the whole nation was also celebrating National Fish & Chip Day and fish and chips.

Q: Where do you see your business in 5 years’ time along with fish and chips? I’m not sure where our business will be, so many things happen so fast. What I do know is that we will still be working hard in our shop and the industry to help and promote our nations favourite dish. With regards the industry, we see the future of fish and chips getting stronger. With the quality of shops and product being improved as technology advances.

Q: With all your success do you have good staff retention and do you get lots of interest in jobs? We have a team of around 22 people in our shop. Around a third of our team is full time, and the rest are part time. We tend to employ more students for the evenings and these tend to go in cycle of circa 2-3 years before they move on to further education. This is where we find a really good and efficient training system comes into play, as we are regularly training new members of our team.

Q: Why should I look into MSC Certification? It is my opinion that we should all be sourcing responsible and championing sustainability. Both for the protection of our oceans and our industry.

By choosing for your shop to become MSC certified and serving MSC certified seafood is one way. It is our preferred way as it provides for our customers a clear and identifiable logo and method to display to our customers our commitment to sustainability. The blue fish logo is becoming more recognisable in supermarkets and more food outlets are choosing to be MSC certified. One huge stigma attached with MSC certification is that it is complicated and expensive. Both these issues have been ironed out and neither is as bad as you may think. If you wish to know more, contact the NFFF or contact myself and I will help where possible

Q: What type of local marketing do you undertake, and which have you found achieves the best results? We have used many different types of media to market and promote ourselves. For us the best and most effective method is keeping it local. We use our local magazines, papers and radio to help get our message out there. Be consistent in your branding and the message you are trying to get across. Eventually you will find what works best for you.

HAVE YOU GOT A QUESTION? To get your questions answered by Craig, Nikki and the Kingfisher team simply email your questions to mail@federationoffishfriers.co.uk or give us a call on 0113 230 7044.

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NEW range of Portio NE on Control Scoops In stock at your Dryw wite distributor Manufactured in the e UK Give your customers the opportunity to make G more informed decisions by standardising and m expanding your range of available portion sizes. We have designed and tested a new range of high tech Chip Sccoops to allow Friers to conﬁdently state the average size portion off chips served. The scoops have been designed to ease chips past thhe edges and avoid costly damage to the chip. With rectangular shhape the new scoops ﬁt square and round pans alike. alike

One Scoop

One Portion

For more information

Hassle Free!

Inn three sizes to suit 6oz (170g) 8oz (226g) and 10oz (284g) the raange allows a one scoop weight controlled portion.

please call 01384 569556 or E-mail: enquiries@dr e ywite.co.u uk

drywite.co.uk

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

The Hook and Fish Formed Tray- Both resilient and responsible! Made from recycled food grade paper, the Hook and Fish Formed Tray is environmentally friendly and completely recyclable. The revolutionary tray for the Fish and Chip market has a fun and modern design, which will definitely make your shop stand out from the crowd. The Formed Tray is also perfect for keeping the customer happy as it maintains good portion control in either medium or large sizes whilst still giving a visually large portion size. It is also good for keeping on top of busy periods and keeping the shop front looking tidy, with its easy to grab, quick release, stackable design. “They are cost effective and take up less storage space... they are very popular with our customers.” –Simon Wimble, Stubbington Fish and Chips.

Keep the customers coming back for more with the tray’s purpose-designed coating, which ensures that the tray is extremely resilient and where it comes into contact with the food, neither become soggy or lose structure, as well as there being no heat transfer. With the tray’s eye-catching design, it’s perfect to advertise on a digital menu board or screen. The formed tray also has a FREE digital menu video and poster available for your shop/restaurant, and with this bespoke animation created exclusively for the Q Partnership, the customer won’t be able to miss it! The Hook and Fish Formed Tray is available in two sizes exclusively to Friars Pride, Henry Colbeck and V A Whitley as part of the Q Partnership. To find out more or to request your FREE digital menu video or poster, visit www.friarspride.com/tray

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Hipp, Hipp, Hootrayy! Formed Tray ●

● ●

Ex xc clusively available from

Friars Priide

01733 3164 400 www.friarsprid de.com

100% RECYCLABLE

Por tion Control – maintaiining a visually large por tion size Made from recycled food grade paper Purpose-designed coating prevents food becoming soggy Medium and large sizes available Free poster and digital menu video for your shop

Henry C Colbeck 0191 48 82 4242 www.colb beck.co.uk

V..A A.Whitley

01706 364211 y..co.uk www.vawhitley . The Q Partnership

THE

FishFriers REVIEW

Marketing In the modern world millions of pounds are spent on marketing, big organisations have designated teams in their business to come up with ideas and all to increase profits and to build on a company’s brand. If you were to ask a small business owner ‘what does marketing mean’, you will get the response ‘its all about advertising’, ‘it’s about producing leaflets, brochures’. While this is true, they are a form of marketing, they aren’t the be all and end all of marketing. The first thing you need to consider is what you wish to gain from marketing. Marketing is all about the image and philosophy you wish to promote your business to in the consumers eye, marketing is solely about the consumer. One of the key fundamental reasons marketing may not have been as successful as you had hoped is because you failed to plan what you wanted to gain from marketing, how you would achieve this and also how you would measure the effectiveness of the whole campaign, if you failed to understand how you can analyse and why you decided to achieve success. Over the next few pages we hope to provide you with an insight into the world of marketing and how other fish and chip shop owners have achieved success in their campaigns.

Form of Marketing Word of Mouth Marketing Word-of-mouth Marketing is the passing of information from person to person by oral communication. Customers are very excited to share with the world the brands they love. Many consumers find meaning in sharing stories of their favourite products and services. Word of Mouth is one of the ancient ways people learned about what to purchase. Modern marketers have learned how to create authentic word of mouth for their companies and the products they represent.

PR Marketing One of the most important marketing strategies is public relations. Many effective marketers work with the media to bring awareness to

their products and the benefits their products offer. Also, in many cases where things go wrong, a good PR marketing strategy is vital.

Email Marketing As soon as customers migrated into the online world, Internet marketers have attempted to collect and organize emails for potential prospects. Many business-to-business marketers depend on email marketing as a primary way to connect with customers.

Direct Marketing Communicate directly with customers and prospects through mail, email, texts, fliers and other promotional material.

Social Media Marketing Social media sites like Facebook and Twitter offer a unique opportunity for savvy businesses willing to invest in customer engagement. Social media marketing is still in its infancy but is growing up rather quickly. Without marketing, your business may offer the best products or services in your industry, but none of your potential customers would know about it.

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 plus points of using MailChimp and other email marketing sites are they help you with managing subscriber lists, building email campaigns, and reviewing 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.

Tons of Images and Fonts to Use Whether you use a free or paid photo, or even one you upload yourself, Canva provides an easy-to-use photo editor where you can change the look of your image using settings that include filters, tint, brightness, and more. As for fonts, Canva offers hundreds from which to choose. It’s hard to stop playing with all those choices!

Price When it comes to price, you can’t go wrong with Canva because it’s free! 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.

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ISSUE 4 JUNE 2017

How to write a press release The power of a good press release can help you maximize your reach both in traditional media and new media. Send your press releases out to local, industry and other targeted publications to attract the attention of the media. You can also submit your releases to online distribution sites to maximize your visibility in new media outlets. 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. Press releases have become a vital tool and more important than ever in successfully promoting your company.

What should go into a press release? Answer the following questions about your news: Who? Who are the key players â&#x20AC;&#x201D; 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 â&#x20AC;&#x201D; what does it provide that is different? Where? Where is this happening/is there a geographical angle/is the location of business relevant? When? What is the timing of this? Does this add significance? How? How did this come about? Within your title and first paragraph of your press release you should mention as many of the points above in a structured way.

Your headline Headlines should be as short and interesting as possible but with living in a world of social media remember a headline should be short enough for a Twitter update including a link.

Images with your PR Send the right image along with the press release and you'll have a much better chance of seeing your story published. Journalists spend most of their time replying to emails requesting an image. By the time they get what they need, the journalist might have lost interest in your story.

Have you got a story for the NFFF? We love to hear your stories, so please let us know anything which may be happening or has happened in your shop, so we can cover the story in the Fish Friers Review or via our social media channels and website.

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FishFriers REVIEW

Eat Marketing Marketing your business is about using a variety of methods that help get your brand out there, and tap into as wide an audience as possible. Ever considered social media? Well, over 2 billion people use social media worldwide, and it’s one method that is easy to access and gives you and your brand the ability to communicate with existing customers and new customers alike. To help, we’ve put together a few handy tips, that will arm you with the tools you need to take on the world of social.

1.Choose one and do it well It goes without saying that Facebook is the most widely used social media out there, but what about Instagram and Twitter? And if you’re busy running your business, and just want to focus on one social media platform, how do you decide? Always consider your audience before deciding and here are some other top tips on choosing the right platform for you. Facebook - with nearly 2 billion users worldwide, Facebook is a phenomenon that if used well can help you to raise your brand profile, interact with customers and improve engagement.

trends and competitors closely and connect with their local community. Snapchat - the new kid on the block and definitely one aimed at the younger audience, this is one fun platform worth keeping an eye on!

2. Fail to plan, plan to fail • Set up your profile and brand it. Really think about your thumbnail image and what you put in it. That’s how the world of social media will identify your business. • Put together a 6 month plan and work a week ahead of schedule. It sounds like hard work, but it will pay off if you have a plan of what you can talk about ahead of time. • Seasonal offers, local events or new products can be worked into a plan well in advance. This doesn’t mean you can’t stray from the plan, as you should always try and keep your social posting fresh and relevant. Everyone loves a photo of a funny shaped potato! • Too busy to post? Get a member of staff on board to help run your social media and make your story feel like a team effort.

3. Variety is the spice of life

Instagram - a great way to simply market your brand through images and video. Giving users a teaser of what’s on the menu is one sure fire way of getting them queuing for a fish and chip supper.

Try to inject a little personality into your posts by, introducing a selection of images, copy, competitions and offers, as well as video content to help you stand out from the crowd.

Twitter - Businesses that successfully use Twitter as a marketing platform can improve customer service, communicate better with customers, increase traffic to website, follow

Customers love to see what goes into making their fish and chips. Don’t give it all away, just enough to keep your audience engaged and interested enough to keep following and liking you.

How

Social is your Business?

4. Go behind the scenes

We love food, we love social marketing, which is why we [SYPH NYWX PSZI XS XEPO [MXL ]SY ;I ORS[ XLI ƙWL ERH GLMT MRHYWXV] MRWMHI SYX ERH [IŞZI EPVIEH] LIPTIH E ZEVMIX] SJ LMKL TVSƙPI FYWMRIWWIW WYGL EW The Bay, Hennighan's, Pete’s, Platten’s, Simpsons, The Wigmore and Zan Fish.

Interested? View our work: www.eat-marketing.co.uk or call us on 0845 8354661

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ISSUE 4 JUNE 2017

5. Start a conversation This can be about topics related to fish and chips, food in general or local issues. Use it as a platform to inform, educate and above all engage. Your customers will love you for telling them about the produce you carefully source for them - so shout about it.

6.Use hashtags Keep a check on what’s trending and select the best hashtags to use based on your business. This will give you the opportunity to engage with more potential customers

7. How often is enough? Social media is like a hungry customer, it needs feeding on a regular basis. Many start out strong but then lose momentum and there is nothing worse than a business with a social media profile that isn’t updated. It indicates a feeling of neglect, which is the last impression a food business wants to give. Two to three posts a week is more than enough activity, but remember: portion control is important. Quality over quantity.

8. Social media advertising Boosting your posts really doesn’t have to be expensive and it’s far cheaper and more targeted than traditional forms of print advertising. Facebook advertising allows you to set the profile of the audience you want to reach via age, gender, geography and even hobbies. And for as little as a fiver a day, you can reach thousands of people who will be interested in your posts and importantly your business. Want to get even more creative with your social media and marketing? Go to www.eat-marketing.co.uk to find out more or get in touch with the team at Eat Marketing on 0845 835 4661 to find out how we can help you and your business.

Case Studies: Zan Fish succesful multiple outlets Armed with a Derby Monopoly board featuring Zan Fish, as well as a strong social following, this fish and chip franchise once again won over their customers with a quick and clever campaign.

By creating a simple competition with an attractive prize, Zan Fish were able to achieve a reach of over 12,000, with a total engagement of over 1,000 people. Making this simple competition their most successful social campaign to date.

Simpsons - one great shop We recently worked with Simpsons Fish and Chips (the UK’s No1 Takeaway 2016) on their 2017 National Fish and Chip Day campaign. We worked with the team to develop a strong idea, followed by a clear social content plan and visuals that catch the eye. The result? An engaging, week-long social campaign that not only got people involved with the celebrations online but in-store too.

Sea and Spud - strong new brand A fresh new fish and chip shop, Sea and Spud wanted to grow their following online as well as in-store. We worked with them to develop a strategy and plan, as well as delivering creative social posts that helped to win over the local community. This has resulted in a reach of over 3,000 people.

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FishFriers REVIEW

What is marketing? Marketing is a social process in which individuals and organizations obtain what they need and want through creating and exchanging value with others. Marketing allows you to understand the importance of value to the customer and allows you to build a strong customer relationship in order to capture value from customers in return. We at BD Signs understand the importance of marketing and thrive to make your company stand out from others. So, how do we do this? How do we use our services to promote and escalate the popularity of your business? Well, we provide a BDigital display system for our clients as well as creating full shop refurbs that will turn your business from old to new. Our BDigital system is a live system that allows you to promote and advertise your company and the products that it sells. You have full access to the BDigital designer that allows you to edit and add new templates and designs for your customers. The designer is accessible from all around the world and changes can be made in seconds. From promoting your products to promoting sustainable fishing, this system has no limits at all. As a result from using our BDigital system you will have the ability to let your customers know what offers you have, what you are promoting and educate them about your products.

There are multiple ways of using marketing to benefit your company. The world is changing and technology is advancing so you need to be ahead of the game. The menu system will do just that. It will transform your shop and show to any potential customers walking by that you mean business. We did a recent job for a company called ‘The Bridge’ and this is what he had to say about our BDigital menu system and the service we provide:

“The digital menu system from BD Signs gives my shop the wow factor. When customers walk in, they immediately spot my special offers that I provide. The system gives me the ability to up sell items with beautiful crisp images of products. Another big advantage for us is being able to give customers information on the provenance of our products e.g. fish, potatoes and sustainable sourcing which I can quickly and easily change every day with the BDigital Designer. Being a technophobe i was a little worried i wouldn’t be able to use the designing software and to be honest I struggle from time to time to use the designer to its full potential but they guys at BD Signs, especially Christos Dickman (BDigital System Designer) are always on hand to guide me through any queries and assist me in creating the design I need” As well as our BDigital system we provide other services such as external and internal signage. When you are looking to modify your company the first thing you look at is an external

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ISSUE 4 JUNE 2017

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FishFriers REVIEW

National Fish and Chip Day!!! Well, what a fantastic day we had this year. We had two events running on National Fish and Chip Day – one at Trinity House opposite the Tower of London, and one in the Naval Dockyard at Portsmouth. With months in the planning, these two events could not have run smoother on the day and with fantastic weather too, it drew more crowds than we expected. So first to London. Trinity House is a charity dedicated to safeguarding shipping and seafarers, providing education, support and welfare to the seafaring community so it was a very obvious partnership for us. Their courtyard at the front of the building was the perfect size to create a beach themed event with Kingfisher Fish and Chips at the forefront. We began proceedings at 6.30 a.m. with the arrival of props and we were frying and giving away portions of Fish & Chips by 7.30 a.m. This continued for 7 straight hours before a quick break and then another hour or so before rain stopped proceedings. In that time, we gave away over 1400 portions of fish and chips to some very happy commuters and tourists alike, and raised a substantial amount of money for The Fisherman’s Mission. In Portsmouth, Long John’s mobile van was given prime location on the naval side of the dockyard where it was set up to serve the crew of HMS Duncan, who unexpectedly returned to Portsmouth the day before and was alongside HMS Daring who returned from a nine month deployment two weeks ago. This exclusive location enabled Long Johns to give away 350 portions of Fish & Chips over the lunchtime period to some delighted servicemen and women, including the ship’s chefs who left their own galley to come and join the celebration. Both of these events were generously funded by NEODA members – AAK; ADM; Blakemans; Drywite; Duncrue Food

Processors; Friars Pride; Kassero; Kerry; KFE; Henry Colbeck; Isle of Ely; JL Owen; Middleton Foods; The Q Partnership; Seafish; Silbury; VA Whitley and Vandemoortele. The supplies used on the day were donated by Atlantika, Friars Pride, Henry Colbeck, JJ Foodservice; Leinebris; Seafood Norway; Smales, T Quality and VA Whitley. And of course, a huge thank you has to go to Craig, Nikki and Ashley at Kingfisher Fish & Chips for their enthusiasm and passion for the industry they work so hard to promote. We were delighted to see Fish & Chip shops across the country embracing the day and not only setting up some fantastic competitions and offers, but making excellent use of our campaign toolkit too. They downloaded and circulated the Press Release and other marketing materials, sent details to their local radio and press and even invited newspapers and radio stations to come along to the shop on the day. Our own Great Fish & Chip Survey and Press Release were circulated by our PR Agency to all National print, online and broadcast media and the results were phenomenal - the NEODA name has become synonymous with National Fish and Chip Day! Some very big names were talking about the day from Sara Cox on the Radio 2 Breakfast Show to The Sun, Daily Express, Daily Star, Metro, Lorraine on ITV, TalkSport, Five Live and many, many more. NEODA’s Secretary General, Lynda Simmons, said “We are absolutely delighted to see how much excitement and enthusiasm there is around the Industry for National Fish and Chip Day. We are proud to bring this Awareness Day to the Nation and be able to specifically recognise all those who work so hard to deliver the Nation’s favourite dish”. Fish and Chip Shops the length and breadth of the country joined the Nation in talking about National Fish and Chip Day on social media and it wasn’t long before #nationalfishandchipday had knocked even Donald Trump off the number 1 spot on Twitter where it remained for the entire day! Gordon Ramsey and Jamie Oliver went head to head on Twitter with both reaching many millions of followers!

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ISSUE 4 JUNE 2017

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THE

FishFriers

ISSUE 4 JUNE 2017

REVIEW

Quality Award Champion Award Written by Darren Boothroyd, Fochabers Fish Bar, NFFF Quality Award Champion Award Winners 2017 The QA Champion Award (QACA) is open to any shop that holds the NFFF Quality Award (QA) and is designed to reward shops that promote the QA and the QA roundel to their customers and industry in a positive way, (posters, banners, uniform, newspaper articles etc). Award entries are judged across a wide variety of criteria including QA promotion to customers, communication of the benefits to the wider industry and plans to promote and support the award in the future. A shortlist of 3 finalists are invited to attend the prestigious National Fish and Chip awards held in London in January and there is a generous travel and overnight accommodation contribution for each finalist and a guest. The event is a fantastic showcase for our industry and is an experience that never fails to impress. One lucky winner will be announced and proceed to the stage to pick up their award plaque and take advantage of the fantastic photo opportunity. In 2016 we were selected as finalists in the QACA which saw us as joint runners up with Towngate Fisheries to the eventual winners Burton Road. Although we didn’t win, it gave us such a buzz being at the awards that we knew we wanted to return the following year. Having gained confidence from holding the QA and

attending the awards ceremony I knew that we could compete with the top shops and 2017 saw us shortlisted in four national finals including: Fish and Chip Takeaway, Staff Training and Development, Quality Award Champion and my daughter Elise in the Young Fish Frier of the Year. Throughout each judging phase of the awards we had some fantastic PR and marketing opportunities which saw us being featured in local and national papers and on local radio including a mention on Ken Bruce’s Radio 2 programme. The positive PR that the awards bring give customers and staff a real boost and the knock on effect has seen us witness a large increase in trading levels. A number of award categories sees shortlisted businesses have the opportunity to join all-expense-paid industry trips, providing the opportunity to learn more about where our seafood comes from. Previous visits have included trips to destinations including Norway and northeast Scotland. Winning the QACA in 2017 has really opened my eyes to a fantastic industry of like-minded people who are incredibly passionate about fish and chips and a realisation that all the national award categories are achievable to anyone who shares in that passion. This year is the 30th anniversary of the Fish and Chip Awards so if you’re a QA holder and fancy springboarding the profile and turnover of your shop, then why not have a look at entering this year’s QACA. It’s easy to enter and what’s more it completely free, this year’s questions can be found online at www.fishandchipawards.com

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

Quality sells & there’s no exception when it comes to Fish and Chips Written by Darren Boothroyd, Fochabers Fish Bar Having worked in the Royal Air Force as an aircraft engineer for over 22 years I knew all about quality and the importance of delivering a quality product. I knew that the same quality systems would be transferable to a fast food outlet and I began developing and adopting the same ethos into my business. I set about reading through large quantities of trade magazines and related articles online and the one thing that struck me was that a large number of shops that are successfully operating at the highest level had gained the National Federation of Fish Friers (NFFF) Quality Award (QA). Designed to acknowledge fish and chip businesses that continue to raise the standards of the nation’s fish and chips, it rewards shops and restaurants that achieve the perfect balance between quality products, clean hygienic premises, outstanding shop appearance and highly trained staff. After a quick phone call to a very pleasant lady at the NFFF I soon found myself reading through the award criteria and realising that this was exactly what I was looking for, an award that had quality at its heart and is run and assessed by industry experts. The QA standards and application guide is very comprehensive and after reading through it a couple of times I realised that we only needed to put a few things in place to be operating at the required level. On the day of the assessment I must admit I was a bit apprehensive of having someone who was already proven in our field coming and inspecting my business but I was soon put at ease with the professional attitude of the assessor and the process was over in a few hours. In less than a week we were notified that we had met the award standard and we set about publicising and promoting with the help of the NFFF via local newspapers, social media, website, posters, uniforms and banners and in turn witnessed an immediate increase in sales, resulting in a 60% growth in turnover since gaining the award just over 2 years ago. What are the benefits of the Quality Award and what can it do for your business?

• Gives you and your staff the confidence that you operating at the highest level. • Gives your customers the confidence that they are purchasing their food from an establishment that has met high standards in food management, food preparation, food quality and customer service. • Dedicated NFFF media assistance with your press release, maximising publicity. • Use of the QA roundel. • Free entry in the QA guide to award holding shops. • Gives you an edge over competitors who do not have the award. • Potential for a large increase in sales. The QA is a fantastic scheme that is designed to reward shops that have excellent operational practices and food quality, it’s a rigorous industry benchmark that’s a bit like taking your business for an MOT. It gives you the confidence that everything is running and operating as it should be. With approximately 10,500 fish and chip shops in the UK of which only 250 shops currently hold the QA, now is the perfect opportunity to join the growing number of professionals who are striving to raise their profile, the industries profile and of course maximise sales.

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

Following in the footsteps! Written by Katie Barker, Katie's Traditional Fish And Chips In Barnard Castle, a market town in Teesdale, County Durham, there is the start of the next generation of the Barker family in the fish and chip world. Katie Barker, daughter of Steven and Jennifer, previous owners of the Fox Hall Inn on the A66 who have decided to move on, decided to start her own journey in fish and chips and success has quickly came her way! Katie was named Young Entrepreneur of the Year at The Teesdale Business Awards and her shop has already achieved the NFFF Quality Award. Katie told the Fish Friers Review her story…

Katie Barker Winner of the Young Entrepreneur of The Year Award at the Teesale Business Awards

I left college at the age of 17 and went on to do two apprenticeships in Business whilst also working. I then left that job when my parents bought the Fox Hall Inn on A66 which we rebranded as a fish and chip and seafood restaurant. We ran the business as a family for 3 years and I learnt a lot about business and staff management, food hygiene, cooking skills and front of house skills. This wasn’t the first family business though - my parents have had fish and chip shops in Norton and two in Richmond for about 20 years and I can’t remember a time where we weren’t somehow involved in the industry. This has given me a head start on relationships with suppliers for example and also a lot of other shop owners we have met over the years. After all of the hard work over the last 20 years, my parents have now decided to retire and enjoy the benefits from the work! This meant we sold the Fox Hall Inn at the start of 2016 and I began looking for a business of my own whilst working at a local farm shop.

Luckily, I was able to find a shop I was interested in very quickly. We had an offer accepted and began to make plans for opening later that year. However a few weeks in, the owner of the shop backed out which meant I was back to square one. It was then that I saw an advert in the paper for a shop in Barnard Castle. It had a great location and lots of potential to improve. The owners wanted a quick sale and therefore within 2 months, I was suddenly the owner of my own business and a boss to 5 staff! I’ve always wanted my own business and I was ready for the challenge so after only 3 days of renovations we reopened as Katie’s Traditional Fish and Chips. I love the fish and chip industry. It’s thriving, there’s so much support out there from NFFF, for example, and I have found that most shop owners all want each other to do well and help the industry as a whole. My advice to anyone wanting to enter the industry is to do so! If you like a challenge, are passionate about good food and customer service (and are ready for some hard work!) it can be a brilliant industry to be in. One thing that I think it very important is to ensure the standards you set are high and also that you can maintain them. For me, this has meant only opening 6 days a week for the first year rather than the previous owners 7 days. This has meant I can be there every day that we are open to ensure everything is as it should be. In the future there is potential for us to open another shop with larger cafe as there is definitely demand for a dining in area. We currently only have a few tables, and these are full every day. We also hope to go in for more awards over the next year. For now we are concentrating on maintaining the high standards and building our team at Katie’s.

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THE

FishFriers

ISSUE 4 JUNE 2017

REVIEW

Welcome to the Colmans Seafood Temple The wait is over, on the 26th May the eagerly anticipated Colmans Seafood Temple opened its doors to its customers. The temple is based on South Shields beach with an idyllic view over the North Sea. The new venture has seen the Ord family transform the Gandhi’s Temple – an 85-year old former bandstand into the newest fish restaurant in the South Shields area, with a seating area on the seafront and offering a broad range of high-quality seafood dishes, a cocktail and oyster bar as well as traditional fish and chips to eat in or takeaway. Richard and his family already operate the popular Ocean Road Chippy, Colmans, which is historic to fish and chip lovers across the UK. Newly appointed general manager Alex Vladoiu said “Colmans Seafood Temple will be different to every other fish and chip restaurant in the North East, because as well as featuring fish and chips, it will offer a range of local and sustainable seafood and will host a small plates seafood bar serving cocktails. “The restaurant sells itself, thanks to the fabulous building and location, so we’re looking forward to welcoming seafood worshippers to enjoy not only the delicious dishes, but also some unrivalled views of the North East coastline.

“Colmans has a proud, 90-year history, with a great reputation for delivering the finest seafood, and I’m delighted to have joined at such an exciting time.” Following in the footsteps of the Ocean Road restaurant, Colmans Seafood Temple will operate a strict environmental policy by converting all waste oil to biofuel and using high energy efficient frying ranges and equipment. Richard adds: "We are passionate about using locally sourced produce with fishing being such a large part of the local economy, plus they are also some of the best quality ingredients you can get.”

Industry thoughts: "It's fabulous with incredible views. A fantastic investment which they deserve to be proud of." - John Penaluna, Penaluna Famous Fish and Chips "Inside there's an unreal attention to detail. It really is the best in the world." - Dan Harding, Drywite Young Fish Fryer of the Year, 2011 "The Temple is a food haven on the seafront for the world to enjoy, set up with vision and passion." - Calum Richardson, The Bay Fish & Chips Have you got an event or a grand opening? The NFFF would love to cover this so please send in more details. Contact us on 0113 230 7044 or simply email us at mail@federationoffishfriers.co.uk

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Kiremko NEW High Efficiency Flat Bottom Chip Pan • The most high efficient pan on the market, pan independently tested and certificated at 94% • Pans are manufactured in mild steel with less oil content • Proven pan performance over 10 years throughout Europe • Standard 5 year pan warranty, option now through contracts to extend up to 10 years The flat bottom pans are brilliant I thought that when I saw them on a shop visit but in reality they are even better as they are so easy to manage and clean, the performance is excellent.

The oil savings are fantastic and there is no loss in power.

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David Almond, White Horse Cafe, Northallerton

Stuart Fusco, Quayside, Whitby

Bene Di Ponio, Silvery Tay Fish & Chips, Dundee

Call now for more information Tel: 01778 380 448

Web: www.keﬂtd.co.uk

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

ANSUL – Protect with the Top Choice of Kitchen Fire Suppression Systems Case study: The Real Food Café, Tyndrum in Perthshire ANSUL R-102 Fire Suppression System was specified for the Real Food Café and it was installed during the week the café closes for its annual refurbishment.

The Real Food Café in Tyndrum, Perthshire opened in 2005 and is a popular fish and chip restaurant with both locals and tourists making their way to Fort William, Argyll or the isles of Skye and Mull.

The system has discharge nozzles positioned above each open pan and the extract duct. An automatic detection system will depress a fire using a low pH liquid fire suppressant to knock down the flames and cool hot surfaces while a tough vapour-securing blanket prevents any re-flash.

Owner Sarah Heward takes great pride in sourcing the very best of local ingredients and ensures its fish comes from sustainable stocks in the North East Arctic. This attention to detail has helped build the cafés strong reputation and win a number of awards including recognition in the National Fish and Chip Awards. The Real Food Café has a staff team of 25, supplemented by seasonal workers at peak times, who can serve more than 1,500 customers on a busy day.

The Challenge With the use of open frying ranges and a lot of hot oil there is a substantial risk of fire, as Restaurant Manager and part-time fireman, Colin McGeoch, explains: “It is dangerous working with hot oil and incidents escalate quickly. No matter the training staff receive, the reality is people panic when situations happen and can forget what they are taught. “We have always placed great emphasis on giving all permanent and seasonal staff training and advice to prevent and deal with flash points and oil fires. “No matter how many precautions you take, you are never sure how individuals will react if a fire happens. As a public facing business we have to be confident we can deal with an incident quickly and efficiently.”

Solution The potential advantages of installing a fire suppression system first came to the attention of owner, Sarah, when she attended a trade show and learnt how such a system can extinguish a fire quickly and efficiently.

Benefits R-102 Kitchen Fire Suppression Systems are designed to extinguish fires quickly and efficiently. Colin explains: “Should there be a fire we know it will be out quickly so reducing damage and importantly limiting exposure to danger for staff and customers. If an incident does occur, disruption to the business and, hence cash flow, will be minimised. The worst case scenario is likely to be we would be closed for a day while we clean up,” added Colin. The installation of the R-102 Fire Suppression System has also reduced the Real Food Café’s insurance premiums with Wrapped, an insurance policy specialising in the fish and chips sector. “I have heard several alarming stories of insurance claims being declined simply because the policy bought was a general restaurant policy providing inappropriate cover,” said Colin. “In the case of Wrapped, it's the only policy that actually reflects the dayto-day working practices of the industry. “This has given me much more peace of mind and I also get regular reminders to get all those essential jobs done, like duct cleaning, that are so easy to forget. Wrapped, along with the ANSUL system, makes my business safer. “This has been reflected in lower insurance premiums so that over time the savings made will see the system pay itself.” Colin summarised: “Installing the fire suppression system means we have been able to make savings in time spent in providing fire training. It has given a safer environment for our employees and, above all, customers while we can have the peace of mind to focus fully on running the business.”

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Would your business survive a ﬁre?

Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped

Leasing will be offered by a third party company. Subject to credit rating approval. Terms and conditions apply.

Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking the Tyco product.

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and afﬁliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications. To ﬁnd out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note that Tyco Fire Protection Products is part of JCI. AD-2017-6-A

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FishFriers REVIEW

Seafish Apprenticeships Written by Lee Cooper public health” Jackie McCabe, Director of Training, REHIS, Edinburgh

• training courses • programmes and apprenticeships • providers and trainers

This latest development will bring many advantages to the UK fish and shellfish industry including the development of bespoke exam papers at Introductory and Elementary levels for various sectors in the seafood industry. Food hygiene training is available as taught, open learning and eLearning programmes at Levels 1 to 3. Foreign language support is available for the Introductory and Elementary levels.

The newly (May 2017) launched site has a new look, an improved structure and a much better way of navigating its 400+ webpages.

Health & Safety training is available at Introductory level as a taught half day course and Elementary level as an open learning programme.

New Academy website The Seafood Training Academy’s new, improved website www.seafoodacademy.org is home to free learning materials, study guides, online videos and information on:

The new site is easier to maintain as well. This means that if you find a mistake, want to suggest an addition to the content or would like us to develop a bespoke webpage for your training needs, then we have the capability. Included on the website is information on training courses and apprenticeships for fish friers, several free training guides as well as access to fish frying training videos. And much more - so why not take a look today? www.seafoodacademy.org

New approach to food hygiene training Following the withdrawal of CIEH from food safety training in early 2017, Seafish have now fully introduced Royal Environmental Health Institute of Scotland (REHIS) qualifications in food hygiene and H&S across the UK at Introductory to Intermediate levels. Seafish’s relationship with REHIS goes back to 1991 and for many years the two organisations have jointly awarded several qualifications across the UK. “We are pleased to work with Seafish in providing the joint REHIS/Seafish Food Hygiene and Health and Safety qualifications. REHIS has worked with Seafish for many years to ensure that their courses meet the needs of the UK fish and shellfish industry, contributing to improving

Apprenticeship Update More than 200 fish frying apprentices have been registered in the last few months across the UK. In England the introduction of trailblazers has seen a significant reduction in the funding available to support fish frier apprentices (on the fish and shellfish industry skills programmes) and Seafish are currently working with People 1st to explore the potential for developing a Fish Frying option within the current Hospitality trailblazer framework for England. Apprenticeship availability in Wales, Northern Ireland and Scotland remains unchanged. For more information please contact Seafish or a Seafish recognized apprenticeship provider.

Key Facts: Hygiene and cleaning in the seafood industry, Seafish’s food hygiene open learning programme has trained more than 10,000 people in the UK fish and shellfish industry. It is also available in Lithuanian, Polish and Portuguese. Seafish have developed 4 elementary food hygiene exam papers specifically for fish friers.

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ISSUE 4 JUNE 2017

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 INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org 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

Utility Bidder Utility Bidder is a revolutionary service, set up to ensure customers get the best gas and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best…running your business. Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.ukinfo@utilitybidder.co.uk Website: www.utilitybidder.co.uk DUCT CLEANING/RANGE SERVICING 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

FIND US ON

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 FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, specialising in insurance for the fast food NFFF MEMBE industry since the 1980’s. We DISCOU R insure a significant number AVAILA NT BLE of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.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 Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies for the fast food NFFF industry. We insure over 4,000 MEMBE DISCOU R food establishments from the AVAILA NT BLE 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

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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: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk 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 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 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 glutenfree 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 fast-food establishments with complete kitchen and dining area redesigns 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 HeyMenu HeyMenu is the new entrant to the UK takeaway industry which aims to challenge industry giants such as Just Eat and Hungry House, connecting takeaway restaurants and consumers via an easy to use and tailored website and app. The company’s proposition is to provide up to 90% lower costs to takeaway restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself. Tel: 0800 466 1466 Email: info@heymenu.com Website: www.heymenu.com 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 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

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Point 2 Signs & Displays With over 50 year’s experience, we have established ourselves as one of the leading sign and display companies within the catering and hospitality sector. Our catalogue contains over 3000 signs and products for Café’s, Bar’s, Restaurants, and Fish & Chip Shops, Takeaways….. all available for next day delivery. Our Comprehensive range of health and safety signs, catering signs and food labels for the caterer. Helps you and your staff conform to food standards and kitchen hygiene, required by the HSE and the Food Standards Agency. Alongside our stock products we also provide a bespoke design and print service. Posters, Menus, Banners, Café Barriers, Pavement Signs and chalkboards. We have a sign and display solution to meet your needs. View, Order or Download our catalogue today. Contact: David Walker Tel: 01253 209420 Email: sales@point2signs.co.uk Web: www.point2signs.co.uk 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) 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 Steve Hill Services Running low on filter papers & Contact: Marie supplies, need a service or repair The filter lady for your Merlin, Tel: - 01452 521081 or Mobile: 07860 232741 Opal, & Pura, Aries or Bitterling type oil filter Email: fryingfilters@gmail.com machine. In need of replacement parts, repair, Web: www.fryingfilters.co.uk or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.fryingfilters.co.uk

For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer

Vito UK Prompt, reliable, friendly service. Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry

ISSUE 4 JUNE 2017

NFFF Associate Members Business Directory experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Flavoil Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk ADM 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 friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com 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 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 Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler

network. Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT 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

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 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

KFE Ltd KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops. Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk

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.

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 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 JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon. A range of other fish and chip shop essentials are also available including branded and own-label condiments, packaging, chipping potatoes, batter mix and gluten-free options. Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices. JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines. Tel: 08433 09 09 91; 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com 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

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 WHOLESALERS 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

All NFFF Associate Members are approved by the NFFF Board. If your company would you like to learn more about becoming an NFFF Associate Member please contact Rob on 0113 230 7044 r.norris@federationoffishfriers.co.uk

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SELLING or BUYING a business? thDWÂˇV 285 EXVLQHVVÂŤ

Fish & Chip Takeaway Leasehold ÂŁ90,000

Poole Harbour Ref: CF33456R

Highly desirable trading position Superbly presented & equipped Florigo 5 pan frying range Sales ÂŁ388,490 ex Vat, 6 figure NP Dorset

01404 813762

Âž Âž Âž Âž

Superb Fish & Chip Shop Oldbury Leasehold ÂŁ54,950 Ref: CF32895K

Fish & Chip Shop Leasehold ÂŁ39,000

Recently refurbished business In a good trading location Living accommodation available Taking ÂŁ2,000pw, much potential

Compact affordable in residential area Ideal first start up Â˛ suit working couple I bed accommodation above Sales accts March 2016 ÂŁ66,391pa

W Midlands

01543 411036

Staffs/Derby

Stoke on Trent Ref: CF32225V

01782 711022

Fish & Chip Rest & T/Away Gwent Freehold ÂŁ179,950 Ref: CF33207J

Town centre freehold fish & chip shop 16 cover restaurant & takeaway Potential for 3 bed accom above Est over 60yrs, sales circa ÂŁ3,000 pw S&W Wales

01633 868609

EM&F have regional offices throughout the UK, there is an office near you. Successfully selling all types of catering businesses for over 50 years For a FREE market appraisal, without obligation, visit our website www.emfgroup.com Competitive fees without hidden extras, sound valuation advice.

www.emfgroup.com

Head Office 01404 813952

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Traders Board

Home By The Sea. For Sale. Destination: Cemaes. The most northerly village in Anglesey. Situated in a picturesque seaside village surrounded by bird sanctuary and charming costal walks. These two businesses have been established for fourteen years and both running under the VAT threshold. Both businesses have under gone major refurbishment, the total seating capacity is thirty six. The main sit down cafe runs under the coffee pot which is licensed and has a newly fitted kitchen together with a pizza oven and accommodates seating capacity for twenty. Y WYGYR Fish and Chip Shop - The takeaway area with a seating capacity of sixteen, has successfully served the locals and tourists, offering phone order and take away service. For many years during fourteen years, the business has established a truly enviable reputation for serving the best quality products with a warm and friendly service. Both businesses enjoy a local and tourist trade for a good eight months of every year. The shop is fully fitted with a comprehensive range of equipment including a three pan range. Above the businesses is a fully refurbished and extensively decorated three double bedroom accommodation with outside back terrace/barbeque area, large spacious living room with shower room and bathroom/utility room, built in wardrobes are an added feature, kitchen with breakfast area, benefiting from dishwasher, fridge and fridge freezer and built in oven and hob with extractor. The master bedroom is fitted with Scandinavian style pine built in wardrobes and cupboards. The second double room is fitted with light Scandinavian pine wardrobe and cupboards. The third double room is currently used as bedroom/office. All ceilings in the apartment are pine clad, apart from the shower room and bathroom/utility room. Property in Cemaes Bay has increased in the whole of Anglesey by 22%. With predictive job growth within the area, due to government generated schemes.

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

Y WYGYR Fish and Chip Shop/Coffee Pot is being offered for sale on a freehold basis for £398k. Freehold in Anglesey is a rare business opportunity. Owner selling due to Ill health forcing early retirement. If you require further information on the business, please do not hesitate to contact: John: 07881522676 01407 710554 Email: johnwilliams350@aol.com

Serious inquiries only. This is a busy, once in a life time shop in a beautiful part of Wales.

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.

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ISSUE 4 JUNE 2017

Fish Posters on sale from NFFF! The NFFF are pleased to announce we have Fish Posters back in stock. Posters are available for Â£25 including VAT & packaging. If you would like to place your order please contact Eileen on 0113 230 7044.

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 Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS TREASURER Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 Miss Lesley Graves Tel: 07507889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire, LN1 3LW Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE

The House of Bruar are very excited to announce the opening of our brand new luxury

Fish and Chip shop With over 1.5 million visitors to the site every year, this is an opportunity not to be missed and we require a

Manager and Assistant Manager to set up, open and build the business. The successful candidate, who will share in the performance, must be experienced, thorough, a good people manager and exceptional at customer service. Our objective is to make this business renowned as being the best in Britain. If you have the skills, are highly organised and able to achieve consistently high standards, then we would like to hear from you. All experience will be considered. ,Q UHWXUQ ZH RàµµHU FRPSHWLWLYH SD\ UDWHV DQG H[FHOOHQW VWDàµµ EHQHÂ¿WV 3OHDVH DSSO\ E\ email to Clare Harget Human Resources Manager on recruitment@houseofbruar.com RU LQ ZULWLQJ WR 7KH +RXVH RI %UXDU %\ %ODLU $WKROO 3HUWKVKLUH 3+ 7: enclosing a copy of your CV and covering letter.

www.houseofbruar.com/join-our-team

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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 Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

Other Regional Directors REGIONAL DIRECTOR FOR SCOTLAND Mr Darren Boothroyd Tel: 07789 967943 â&#x20AC;&#x201C; Email: fochabersfishbar@yahoo.com Fochabers Fish Bar, 19 High Street, Fochabers, Morayshire, IV32 7DX 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 Penaluna Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

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FishFriers

ISSUE 4 JUNE 2017

REVIEW

10 questions with... Nigel Ramsay Middleton Foods, Sales Representative 1. What would you do with ÂŁ500,000? Retire! 2. What is your dream holiday destination in the UK, and also abroad? My dream holiday would be a golfing tour to play Pebble Beach or Augusta and watch the Masters. When Iâ&#x20AC;&#x2122;m in the UK, you can go no better place than Scotland. 3. What is your favourite sport, and which is your least favourite? Favourite sport is golf, my least favourite would be show jumping and synchronised swimming.

6. Describe your perfect weekend. 4. If you could be granted one superhero power, what would it be and why? Time travel, I can go into the future and prevent disaster from happening, but also make a fortune

Have a lie in, play golf and have my daughter with me and watch a film. 7. What is your favourite drink? Tea.

5. Which three people, dead or alive, would comprise your perfect dinner date?

8. Do you prefer cod or haddock?

Jesus (well he would know everything), John Candy (Always loved his films) and Dad (Just so I could spend some more time with him).

My first memory of fish and chips was a school trip to the Lake District, the teacher forced the whole class to have fish and chips, turned out I loved them!

Haddock. 9. What is your first memory of fish and chips?

10. What is your prediction for the fish and potato industries? I see the industry getting smaller, less shops, but the quality of the shops, products and service to continue to increase.

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