Fish Friers Review Issue 5 2016 by National Federation of Fish Friers

NFFF PRESIDENT’S BANQUET & BALL 25TH SEPTEMBER – BOOK YOUR TICKETS TODAY ON 0113 230 7044

THE

FishFriers

ISSUE 5 AUGUST 2016

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

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

THE

FishFriers

ISSUE 5 AUGUST 2016

REVIEW

Points of View

Contents...

By Gregg Howard, NFFF President

Page 4 – NFFF AGM & Banquet & Ball Page 6 – National Fish and Chip Day 2016

What a busy past few weeks we have had at the NFFF Training Academy! On the July three day course we welcomed both Seafish CEO Marcus Coleman and Sid Papacaoulla & Dino PapaAdams from Papa's Fish and Chips, the UK’s largest fish and chip shop based in Hull.

Page 9 – Welcome Commercial Plus Page 14-18 – Insurance Page 21 – MSC Certification Page 26 – Marcus Coleman NFFF Visit Page 28 – NFFF Guest Friers Page 30 – NFFF Quality Award Champion Award

It was great to welcome Marcus to the NFFF Training Academy and discuss a lot of different matters for the fish and chip industry and also wider issues. Seafish undertake tremendous work for both the sea food and the fish and chip industry, from the nutritional testing to the National Fish and Chip Awards, which they organise, to general advice they pass on to the members of the public and the industry. Under the stewardship of Marcus, Seafish will continue to offer great support to the industry.

Page 32 – Dornans Fish & Chips Page 34 – Isle of Ely Open Day

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk

THE NATIONAL

DE ON TI RA

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

FISH & CHIP QUALITY AWARD

RATIO N OF SH

Est.

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

IS S I G

SH FRIE

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Fish Friers Review

Did you know? 22% of people visit fish and chip shops every week. Issue 6: Booking Deadline – 12th August 2016, Copy Deadline – 19th August 2016, Publication Date – 16th September 2016

1913 - 2016 103 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925. Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk

Use your smartphone to scan the QR code and learn more about the NFFF

A new aspect to the NFFF Three Day Training Course this year has been to invite a guest frier to each course and so far we have welcomed the like of Des and Les from Burton Road Chippy, the excellent Tracy Poskitt, 2015 Young Fish Frier of the Year, Rachel Tweedale, and in July we welcomed the father and son combo of Sid Papacaoulla & Dino Papadamou from Papa's Fish and Chips. The shop in Hull is an excellent showcase of how great our industry is. They have around 420 covers in the restaurant which also combines a museum showing the history of fish and chips, which is a great educational tool for their customers. The advice they were able to pass on to our students was second to none with Sid’s 30 years in the industry and Dino’s new bold ideas. While this magazine was in print we were delighted to welcome James Ritchie as our guest tutor on the course. Since the turn of the year I’m delighted with the effort James, Bonnie and the rest of the Simpson staff are putting into representing the fish and chip industry after being crowned the UK’s number 1 fish and chip shop at the National Fish and Chip Awards. It’s great to welcome such another high profile fish frier to pass on the advice for running a top fish and chip shop. The hunt once again is on for our new NFFF Fish and Chip Quality Award Champion which is run in conjunction with Seafish and the National Fish and Chip Awards. I personally have had the honour to hand the award on finals night to Chamberlains Fish and Chips, The Chippy in County Antrim, Kingfisher Fish and Chips and last year’s winner Burton Road Chippy. These four shops have shown outstanding commitment in promoting the Quality Award to the customer and the industry. If you are a Quality Award holder at present I encourage you to apply for the Champion Award. For more on how to apply and to read Lesley Graves at Burton Roach Chippy views, please turn to page 30.

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FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members June and July 2016 Contact Name

Location

Shop Name

Location

Contact Name

Shop Name

Mr Mark Dornan

Dornans Fish & Chips

Brixham, Devon

Mrs Ruth Medina

Blue Seas Fish Bar

Bristol, Somerset

Mr Paul Lawless

Smiths Fish & Chips

Singapore

Mr Ralph Windrum

No shop yet-Provisional Member from Training

Belfast, Northern Ireland

Mrs Alisavou Kourdoulos Friary

Stockport, Cheshire

Ms Deirdrie Slevin

No shop yet-Provisional Member from Training

Cork, Southern Ireland

Mrs Ruth Medina

Blue Seas Fish Bar

Bristol, Somerset

Mr Heeren Parmar

No shop yet-Provisional Member from Training

London

Mr Mubasshir Hussain

Mother Hubbards

Bradford, West Yorkshire

Mr Paul Dinsdale

No shop yet-Provisional Member from Training

Bradford, West Yorkshire

Mr Wei Ting Tan

No shop yet-Provisional Member from Training

Hove, East Sussex

Hampshire North Scarle , Lincs Cobham, Surrey Sheffield, South Yorks

Mr Nadeem Khan

South Leeds Fisheries

Leeds,West Yorkshire

Mr Gediminas Pranauskas No shop yet-Provisional Member from Training

Kings Lynn, Norfolk

Mr Simon John Mackay Mackays Traditional Fish & Chips Syston, Leicestershire

Mr Costantine Mezelides The Great British Invention

Loughborough, Leics

Returning Members

New Members (continued)

New Members Mr Greg Leighton Mr Stuart Fawcett Mr Richard James Wallis Mrs Ranbir Sandhu

1st Quay Ltd, Threeways, Big Fry Ranmoor Friery

Mr Brendan Ricardo

No shop yet-Provisional Member from Training

Weston, Super Mare

Mr Craig Hart

273 The Fishery

Blackpool, Lancashire

Mr Paul Mcconville

No shop yet-Provisional Member from Training

Belfast, Northern Ireland

Mr Gavin McKay

McKay's Finest Fish & Chips, Mobile Unit

Tring, Hertfordshire

Training Since January the NFFF welcomed 174* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the July three day course, the NFFF welcomed Dino & Sid from Papa Fish and Chips as a guest friers. Upcoming three day training courses are as follows: 8th, 9th, 10th August - 5th, 6th, 7th September - 3rd, 4th, 5th October

Quality Award New and Returning Members June and July 2016 Contact Name

Shop Name

Location Returning Members

Daniel Weeks

Weeks Fish & Chips

Joel Chojecki

Olivers Restaurant & Takeaway

Chepstow Basingstoke

Philip Platten

Plattens Fish & Chips Ltd

Norfolk

Lester & Carol Bale

Welcome Stranger

Bodmin, Cornwall

New Members Jody Styles

The Lighthouse

Hertfordshire

Ross Tanner

Utley Fisheries

Keighley

NFFF Banquet & Ball Sponsors Directory

Principal Sponsor James T Blakeman Co Ltd 'Manufacturers of sausage and meat products.' Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Website: www.blakemans.co.uk

Daffodil Wine Sponsors Kerry Foodservice 'Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.' Contact: Alan Pearce Tel: 01454 201666 Website: www.kerry-foodservice.co.uk

‘Croeso’ Drinks Reception Sponsor 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 Website: www.brake.co.uk

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Salt & Vinegar Sponsor T Quality 'Suppliers of fish and sundries to the fish and chip industry.' Contact: Derek Dews Tel: 07769 933 002 Website: www.tquality.co.uk

ISSUE 5 AUGUST 2016

NFFF Activities Date

NFFF Activity

Key

NFFF Representitive GH

Gregg Howard, President

22nd June

Yorkshire & Lincolnshire Seafood Network Meeting

CB, HB

27th June

One Day Training Course, Leeds

Stuart Atkinson, Vice President Andrew Crook, Treasurer John Penaluna, Regional Director

28th June

BIS Meeting, London

4th, 5th, 6th July

Three Day Training Course, Leeds

CB, DT, GH

4th, 5th, 6th July

Three Day Training Course, Kilkeel

John Wild, Regional Director

AHA

Alan Hanna, Regional Director

4th July

Healthy Frying Workshop

5th July

Marcus Coleman NFFF HQ Visit

Mike Smith, Regional Director

Hugh Mantle, Regional Director

Craig Buckley, Regional Director

12th July

One Day Training Course

18th July

Training & Development Meeting, SKYPE

AH, CB, CM, GH, HB

18th July

Primary Authority Workshop

Board of Director Enquires

Craig Maw, Regional Director

Karen Clark, PA to the Director

Robert Norris, Media Co-Ordinator

NFFF Member Enquiry

NFFF Official

Helen Brook, Training & Qualification Co-ordinator

General Enquiry

Arthur Parrington, Training tutor

Range Issue

Utilities Query

Lynda Fielding, Trainer

Craig Buckley, Trainer

Oil Issue

Media Enquiry

Dan Harding, Trainer

Potato Enquiry

JW, AC

Dennis Tate, Trainer

New Associate Members Point 2 Signs & Displays Sector: General Trade Tel: 01253 209 420 Email: sales@point2signs.co.uk Website: www.point2signs.co.uk

NFFF MEMB E DISCOU R AVAILA NT BLE

Trade Exhibition The Fish Frying & Fast Food Show 9th October 2016 Location: Donington Park Race Circuit Website: www.frymagazine.com Contact: 01323 765 472 What's Cooking? 2017 5th February 2017 Location: Newcastle Racecourse Website: www.colbeck.co.uk FRY I.T 2017 Sunday 26th February 2017 Location: Macron Stadium Website: www.vawhitley.co.uk Innovation 2017 19th March 2017 Location: Westpoint Arena, Exeter Website: http://friarspride.com/fry-it-2017/ *These figures are current at the time of going to print – Issue 5 – 15th July

Salt & Vinegar Sponsor F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK's number one supplier of frozen at sea fillets to the fish friers, with the widest choice of frozen at brands in the market. Contact: Simon Smales Tel: 01482 324997 Website: www.smales.co.uk

Salt & Vinegar Sponsor Vandemoortele 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 or 07912 389446 Website: www.vandemoortele.com

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Federation Gold Sponsor Take Out Insurance Take Out Insurance is an independent broker providing specialist insurance policies for the fast food industry. We insure over 4,000 food establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact: Phil Hodgson Tel: 0330 134 4558 or 08448554606 Email: newbusiness@smeinsurance.com Website: www.smeinsurance.com/business-insurance/food-and-drink/takeaway/

THE

FishFriers

ISSUE 5 AUGUST 2016

REVIEW

NFFF AGM 2016 The NFFF is a member lead organisation and all the Directors are elected on to the board each year. In recent weeks you will have received your first batch of AGM papers and we would encourage members to respond to this in time for the deadlines. Standing for election,

Current NFFF Treasurer Andrew Crook, Skippers Fish Bar Standing for Election of NFFF Vice President

NFFF Officials Current NFFF President Gregg Howard, Our Plaice Standing for Re-election Gregg has been married to Caroline for 29 years and they have four children, with three working with Gregg in the family business. Initially training as a chef and attaining City and Guilds 7061 and 7062, Gregg then took the NFFF 3 day course in Cleethorpes in 1984 before working for his dad in the family fish and chip shop in Halesowen. That was 30 years ago and he has been a member of the NFFF ever since. With his Hagley shop Gregg won the National Fish and Chip Shop of the Year Award 2004 and has retained the Quality Award from 2003 and at the Kidderminster shop since 2007. One of Gregg’s young friers, Ian Allsop won the title of Young Fish Frier of the Year National Winner in 2007. Gregg is committed to helping and supporting members whenever and wherever he can, guiding members when they need help and training them when they are unsure of what to do. He served as an EC for 5 years before his election to Vice President in 2009 and then taking over from the late Bill Crook as President in 2011. Over the previous year Gregg has dealt with numerous member enquiries, he represents the NFFF at a broad range of meetings including the Seafish Legislation Expert Group, AHDB Potatoes, MSC Commercial Group and is on the National Fish & Chip Awards steering committee. Gregg’s specialist areas are advice, support and coaching. Mobile fish and chips.

Current NFFF Vice President Stuart Atkinson, North Street Chip Shop Standing for election of NFFF Treasurer I have worked in the fish and chip trade all my life from earning extra pocket money helping Mum and Dad in their shop in the 70’s to buying my own shop in 1985. I now wish to give something back to the industry that has given me so much over the years. In the past year I have attended ALL the NFFF Board (formally Executive Council) Meetings. I currently chair our regular meetings with our Associate Members where we try to develop and promote the Fish and Chip Brand. I have spoken with National and Regional press to defuse scare stories about shortages of fish. On behalf of the NFFF I attended Henry Colbeck’s ‘What’s Cooking’ show,. I represent the interests of all Fish Friers on the Seafish Supply Chain Sector Panel and the steering group of Seafish’s nutritional testing programme. I have worked with the Food Standards Agency advising on the potential impact of proposed legislation on our industry. Last year my wife Lindsay and myself organised the President’s Banquet and Ball at Crieff Hydro. I am an NFFF approved trainer and intend to continue in this role to deliver in shop training in Scotland. I also hope to be in a position to help open an NFFF Training School in Scotland in the future. It has been an honour to work as Vice President for the past two years and to be part of the modernisation of the NFFF, which will make it more secure and better placed to support this industry we all care so much about. I now wish to stand for the office of NFFF Treasurer, I hope I can count on your support.

I have been frying full time for over sixteen years, running several shops in the Preston and Chorley areas in Lancashire. I currently operate Skippers Fish and Chips in Euxton. I have also operated a potato processing business supplying fish and chip shops with pre-prepared chips alongside other contracts for whole peeled potatoes. I have been chairman of the Northwest area of the NFFF for several years and have held the position of National Treasurer for four years. Alongside these duties I also act as the out of hours contact for the NFFF. I have been honoured, during my time with the NFFF, to represent the industry on national television on a few occasions as well as the press. I have also assisted many television programs, helping to turn negative publicity about fish and chips into a positive story. I am very passionate about developing the next generation of fish friers and developing their skills and industry knowledge so they can ensure that the fish and chip industry continues to be the nations favourite. The NFFF has gone through a revitalisation of the past few years and, although there is still work to be done, we feel it is now fit for purpose to protect the industry going forward. I have been asked if I would consider standing as Vice President this year, which I am happy to do. The three Officials have a great working relationship and, with your support, I am looking forward to taking on the future challenges with the rest of the board.

NFFF Regional Directors Standing for re-election Directors of England Mr Craig Buckley, The Fish Bar Crew Mr Craig Maw, Kingfisher Fish & Chips Mr Hugh Mantle Mr John Wild, Tarnbrook Chippy

Standing for re-election Director of Scotland Mr Stuart Atkinson, North Street Chip Shop

Standing for re-election Director Northern Ireland Mr Alan Hanna, Pit Stop Fast Food

Standing for re-election Director of Wales Mr John Penaluna, Penaluna’s Famous Fish & Chips We look forward to welcoming you to this years NFFF AGM & President’s Banquet & Ball. Both will be held at the Celtic Manor Resort in South Wales on Sunday 25th September 2016. The five-star award-winning Celtic Manor Resort is set in more than 2,000 acres of panoramic parkland at the gateway to Wales. The black-tie event will offer a truly fantastic evening of entertainment as well as fine food, wine and dancing into the early hours. Tickets for the event are now priced at a superb value of £75 or £675 for a table of 10. Tickets are on sale by contacting the NFFF HQ on 0113 230 7044.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

National Fish & Chip Day Friday 3rd June saw the nation’s fish and chip industry come together to create a most incredible National Fish & Chip Day. Anyone connected with fish and chips wholeheartedly embraced this day of celebration of the nation’s favourite dish. NEODA was delighted to be championing this, the second National Fish & Chip Day, and all our members worked closely with their customers to help them get the very best from the day. Record numbers of fish and chip shops across the country registered to win a free marketing pack which included bunting, stickers and vinyls and hundreds downloaded press release templates and hints and tips on how the celebrate the day and increase footfall into their shops. A three-month PR campaign was undertaken to raise awareness of the day in the run up to the 3rd June. Social media played a key role in this extended PR drive and on the day the #nationalfishandchip hashtag featured in 26,600 tweets from 13,671 unique users generating 153,924,190 impressions, #nationalfishandchipday entered the Twitter trending list at number 4 by 9.20 am. It soon overtook BBC Music Day and was the Number 1 trending hashtag by 12.45 pm where it remained during the course of the afternoon and evening. By 10.45pm #nationalfishandchipday was also trending on Facebook.

fish and chip industry as a whole. Many of the participating shops used their events to raise money for the Fishermen’s Mission, official charity of National Fish & Chip Day. National coverage started with 5 mentions on the Chris Evans Breakfast Show, followed by ITV This Morning who opened their show telling the audience it was National Fish & Chip Day. They then ran a further feature piece, with the # displayed throughout, as Phil Vickery cooked fish and chips. Other highlights included: • 2 x mentions on Steve Wright in the afternoon on BBC Radio 2 (including long list of fish and chip ‘Factoids’) • 1 x mention on Richard Bacon (standing in for Simon Mayo) by Nigel Barden on Thursday 2nd June • Mentions on Magic, Capital Radio, Absolute Radio, Kiss FM, Heart FM

Fish and chip lovers across the world got involved! Key engagements on Twitter came from some huge names: • Jamie Oliver – 5.1m followers • Gordon Ramsey – 3.2m followers • Daily Telegraph – 1.76m followers

Top of the charts on Twitter

• This Morning – 1.54m followers • Conde Nast – 490k followers • Sunday Brunch – 276k followers • Metro – 238k followers • Ministry of Defence – 147k followers • Just Eat 0 109K followers • Royal Navy – 102k followers • Jamie’s Food Tube – 57.7k followers • Ben & Jerry’s – 37.1k followers • Phil Vickery – 27.2k • Welcome Break – 20.2k followers But the day was also featured heavily in print and broadcast media on a local level – which was great for the fish and chip shops across the country who had organised special events and offers to celebrate the day – but also on a national level raising the profile of the

WWW.FEDERATIONOFFISHFRIERS.CO.UK

In total National Fish & Chip Day generated 573 pieces of coverage reaching over 28 million people. The response to National Fish & Chip Day was so incredible that NEODA will be meeting soon to start planning an even bigger and better event in 2017. We want to see every fish and chip shop in the country joining in this celebration of your incredible industry!

ISSUE 5 AUGUST 2016

Fishermen’s Mission Friday 3rd June saw the second National Fish and Chip Day in the UK and The Fishermen’s Mission was delighted to be involved with this year’s event. Across the UK social media came to life and #nationalfishandchipday trended at No 1 as Fish and Chip shops and their customers celebrated the nations favourite takeaway. To-date (and donations are still coming in from shops) nearly £7,000 has been raised in aid of the work of the Fishermen's Mission from the event which will go directly to support our work providing emergency response and welfare help to active and retired fishermen and their families. Last year the Fishermen's Mission helped 280 Fishermen following emergencies at sea, conducted 291 Funerals for fishing families, responded to 17 fishing fatalities at sea and continue to support over 752 widows of fishermen. We undertake this work with no government funding so the support of the fish and chip industry is key to our work with fishermen which the charity has done for the past 135 years.

Burton Road Chippy

Elite Fish & Chip Company

Towngate Fisheries

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Frenches

Kingfisher Fish & Chips

North Street Fish & Chip Shop

Shillingfords Fish & Chips

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ISSUE 5 AUGUST 2016

Property Matters It Pays To Be Prepared By Barry Frost, Commercial Plus In this article, I will be covering some of the issues NFFF members may face with their business premises and also finance. In writing my first article I wanted to highlight some common mistakes that business owners make in relation to one of the transactional matters that comes up in connection with their leases. I will deal with freehold property issues in a future article but in this one I wanted to talk specifically about rent reviews. For most NFFF members, their premises represents one of their biggest and most important overheads. Commercial property problems, will not arise very often but when they do, they can be expensive and complex to put right so it definitely pays to be prepared. With leases there are two important transactional issues which will arise during the term. One is a rent review and the actual renewal of the lease. It is important to be aware as to when these are due to take place and not to simply rely on a landlord or agent to take action at the appropriate time. Rent reviews can be a scary time. Many members will have had experiences of landlords either walking into their premises or writing to them telling them that their rent is going up by some astronomical figure and that they don't appear to have any say in the matter. Many of my customers have had this happen to them and they weren't even aware that a rent review was due. The first thing to say then is to make sure that when you enter into a lease to make a note in a diary of the dates that rent reviews and lease renewals are due on. With a rent review, the landlord should be contacting you several months before it is due and letting you know his intentions. If you get it within three months of the review date and have not heard anything the tendency for some people is to keep their head down, do nothing and hope the landlord forgets about it. The problem with this approach is that rent reviews can be back dated to when they were initially due to be agreed and interest can be added. To make matters worse, landlords are not obliged to give tenants time to pay or to enter into some sort of payment plan. They can in fact demand to be paid in full there and then so doing nothing is not the right approach. If you haven't heard anything from your landlord or their agent within three months of a rent review, make contact with them yourself and ask what their intentions are. Even if the landlord states he does not intend to put the rent up, make sure you get this in writing or in an email so this cannot be disputed further down the line. So what can you do if your landlord simply approaches you

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and says he wants to put the rent up by say 20%? Well the rent review clauses of the vast majority of leases are decided by open market value and you are entitled to ask for supporting evidence from your landlord or their agent that the figures being quoted do represent open market value. They in turn would then have to produce evidence of rents being agreed for similar premises with a similar use in the same area. There is a formal appeals procedure if the figures cannot be agreed but this is expensive and risky for both parties so most rent reviews are agreed by negotiation. Generally, there is always room for compromise as most landlords want to keep their properties fully let and their tenants happy and trading successfully. If you are unsure of what to do, or you don't have a good relationship with your landlord, seek advice from a commercial property professional before agreeing anything.

Checklist • Remember and make a note of key transactional dates in your lease • Don't hesitate to approach your landlord if a rent review date is close • Don't be intimidated into agreeing the first rent figure that is put to you • Seek advice from a commercial property professional if you are unsure of what to do • Speak to your neighbours about their rents if you share the same landlord • Don't be frightened to negotiate. If you don't ask, you won't get

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ISSUE 5 AUGUST 2016

REVIEW

Back with a Bang at Donington Park In addition, it will be showcasing its new Adieu grill, perfect for shops looking to offer a wider range of grilled seafood, as well as demonstrating its Smitto frying ranges, which are ideal for mobile operators. The Fish Frying & Fast Food Show, sponsored once again by Goldensheaf, Henry Jones and Dinaclass, will host an even wider range of exhibitors than ever before, with newcomers such as Triple Crown Foods, Crucial Sauce Company, Barland Shopfitters and DMS Duct Cleaning who will be demonstrating equipment on the day. Other features new for this year include Calum from ‘The Bay’who will be on hand to talk about his MSC Certified Van and going mobile, a fully stocked Drywite retail shop and Florigo Ranges discussing the developments of filtration.

For the first time in trade show history, KFE is bringing its School of Frying Excellence to the Fish Frying & Fast Food Show at Donington Park on Sunday 9th October 2016.

The show is free to attend and friers can register for tickets by going to www.frymagazine.com and click on EXHIBITIONS. exhibitor list to include;

The interactive stand will feature all three School of Frying Excellence award winning trainers - Nigel Hodgson, Gordon Hillan and Mark Petrou. The trio will be joined by this year’s Independent Fish & Chip Restaurant of the Year winner and wet fish and grilling expert, Garry Rosser. Together the team will host a number of sessions and demonstrations to help friers source different species of fish, increase their knowledge of sustainability and learn best practice in areas such as fish cutting techniques. Visitors will also have the opportunity to ask any questions and seek advice. Commenting on the new interactive approach KFE has taken to this year’s show, MD Paul Williams comments: “Every show we attend is an opportunity to promote what KFE has to offer but that is sometimes hard to do in a 6m x 4m stand! “What's more, we aren't just a range supplier, we are a company who wants to offer our customers the complete package and this includes training, hence the reason for bringing the Training School along." Paul continues: “At KFE, we also strive to do the very best we can for our customers and the industry, which is why we started the KFE School of Frying Excellence back in 2010. By bringing the School to the exhibition, this allows us to have that one-to-one opportunity to talk with operators about the benefits of training but with the product and equipment to demonstrate live. It's also educational for the industry in general.” For those looking for a new range, KFE will also be displaying its latest Kiremko high efficiency range including the new flat bottom chip pan.

Middleton Food Products Goldensheaf Dinaclass Henry Jones Drywite Zanfish Wholesale T. Quality Us4slush Kiremko Food Equipment Florigo Frying Solutions Vandemoortele P100 Frymax Premier 1 Filtration Trimford Leisure ReFood Waste Management Golden Delight Paradise Kebabs Hopkins Catering Equipment Elite Shopfitters Leeds Infraglo Preston & Thomas Pacific West Foods NFFF Henry Nuttall Southern Fried Chicken Triple F Prepared Chips BD Signs Nottingham Covaris Packaging Group

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ASAP Catering Nottingham Sweetheat Technology Mcwhinneys Sausage DMS Duct Cleaning Martyn Edwards Frank Ford Wrapped Takeaway Shop Insurance Nortech Foods Isle of Ely Produce Friars Pride James T Blakeman Sausages Seafish Industry Authority NEODA National Fish & Chip Day Barland Shopfitters Caledonian Control BRF Golden Foods Siam AA Equipment Services Limited Fishermans Mission Easyliners Commercial Plus MCS Technical Products Marine Stewardship Council Crucial Sauce Company Triple Crown Foods Carlton Catering Equipment Charlotte Packaging Kismet Foodservice

Sunday 9th October 2016

F sh frying Fast Food Show

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FishFriers REVIEW

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ISSUE 5 AUGUST 2016

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FishFriers

ISSUE 5 AUGUST 2016

REVIEW

Are You Frying Safely? Burns from coming into contact with hot oil from a fryer are the most common form of personal injuries befalling fish and chip shop staff – and most are entirely avoidable. It may be true that fish and chip shop employees suffer very minor burns from time to time, but there is no room for complacency when it comes to fryer safety. Burns from hot oils can be very serious, even life altering – causing intense pain and scarring.

Take Precautions

What’s more, avoiding burn accidents is not just about good employment practice. Severe incidents can bring potentially expensive liability claims, health and safety executive investigations and, if serious failings are found, prosecution. All this means that the responsibility to safeguard the health and safety of staff and customers, by taking sensible steps to reduce risk from hot oils, is something that no fish & chip shop owner can afford to ignore.

Identify the Risks First of all, of course, it is vitally important to realise that your staff are at risk every time they come into contact with deep fat fryers. This awareness is the crucial starting point for risk management, and includes the realisation that risk is not just limited to cooking time. All members of staff are also at risk from hot splashing oil when they are not directly operating the fryer.

Train Your Staff Proper training is a vital foundation for fryer risk management – indeed, no-one should be allowed to operate fryers or handle oils without the right training. Getting that training right is clearly very important. It should be delivered by a supervisor and emphasise the importance of exercising caution around fryers. Crucially it should make best practices for safe operation of the equipment easy to understand and remember. In addition, it is important that staff know they must wear appropriate uniforms at all times. They should include longsleeved cotton shirts, long trousers, and aprons to guard against hot oil splashes.

When it comes to using a fryer, there are a number of simple but important best practices to follow. They include making sure you are using the right grease levels and cooking temperatures, and avoiding dangerous flare ups – for instance, water or ice should never be put into the fryer. Similarly, cooking too much frozen food in the fryer at one time can cause excessive splashing and bubbling, and the floor around your fryers must be completely dry, to prevent potentially dangerous slips.

Be Prepared Sadly, it is not possible to entirely eradicate burn risks, so it is also essential that all members of staff know what to do in the event of an incident. First and foremost, it is important to act quickly. That means calling 999 immediately, and applying emergency aid while waiting for an ambulance to arrive. That should include raising the burnt area above the heart if possible and cover the affected member of staff with a clean sheet or blanket. Remember, these relatively simple steps could prevent a serious accident befalling you or a member of your staff and protect your business from the consequences that can follow – so take steps to make sure you are frying safely. For a checklist of fryer safety best practice measures, visit www.smeinsurance.com/NFFF Takeout Insurance Services offers specialist knowledge in the fish and chip shop insurance sector, along with expert advice on the type and level of insurance you need. For a quotation from a range of leading UK insurers, call us on 0330 134 4558, visit www.smeinsurance.com/NFFF

Source Zywave: • Restaurant Playing it Safe: Avoid Fryer Burns, July 2015. • Preventing Scalds and Burns in Restaurants, July 2015.

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FishFriers REVIEW

Watch out for this minefield! When asked to write an article for the Review magazine, I asked several friends and clients in the industry about what they would like to read about. The common theme was around demystifying insurance policies and breaking down what is included. In this edition we write about legal expenses insurance cover and briefly touches on Employers’ Liability cover, we will elaborate more on this next month. These are two completely separate sections of your insurance policy but are closely inter linked!

As well as employment issues, this section will usually extend to include: 1. Legal costs for employment disputes 2. Criminal defence costs 3. Personal injury defence costs 4. Property dispute legal expenses 5. Goods or services contract disputes 6. Tax, VAT, PAYE and National Insurance Contribution costs.

Firstly, the legal disclaimer. I am no expert on legal matters, especially, employment law, and the comments I am about to give are just that, my own personal comments and views – so there! The above may be taken in jest, but it is a serious indication of just how a simple comment or view could easily escalate into a very expensive law suit. Employing someone can be a very pleasant experience ... a colleague that can help with the business, with whom you build a rapport, with whom you share your hopes for the future of your empire which you can build together and share a friendship. However, the old days of "well done, you've got the job-start on Monday" or "sorry mate, you’re not suitable for the job, I'll show you out" are long gone. In today's nanny state, as soon as you employ someone, or even simply interview them, if you don't handle yourself absolutely correctly, you could be liable for a whole raft of breaches of the law. Who for instance has heard of the Equality Act 2010 c. 15, The Employment Equality (Religion or Belief) (Sexual Orientation) Regulation Act 2003 and subsequent 2007 amendments, and the Employment Equality (Age) Regulation Act 2006 and consequential amendments 2007? Well, not many I should imagine, but no one can plead ignorance and get away with it, and yes they apply to you, the employer, whether you like it or not. Unlike a larger business that handles manufacturing for instance, it is not always financially feasible for a food establishment to employ a full time health and safety advisor. If you are not 100% confident with the employment law applicable to one particular business, it is important to ensure that your business insurance policy includes a section for legal expenses.

NFFF members have this cover provided as standard with the Lighthouse Policy, and it is often included with insurance policies but can also be purchased as a separate stand alone legal expenses policy, usually starting at around £40.00 or so. Turning now to Employers’ Liability cover. This is usually included automatically within Fish and Chip or restaurant insurance policies and sometimes the insurance company may wish to know how many employees you have, your annual wage roll and your turnover. This is required as occasionally the premium will be calculated on those factors and obviously an establishment employing two people will normally pay less than an establishment employing ten. Employment Acts are being introduced all the time and a fairly recent one is that all Employers’ Liability insurance certificates must be retained by the employer for a period of 40 years, and yes you have read right, 40 years. So, if you are sat on your patio at your sun drenched villa in Spain enjoying your retirement in the year 2056, and somebody knocks on your door and old Bert is stood there saying he worked for you in 2016 and he burnt his hand on a hot water tap and wants to make a claim under your Employers’ Liability cover he has a right to do so - and I'm not joking. In fact, I shouldn't have called him old Bert as that's age discrimination, let's call him young Bert. Oh blimey I'm still at it. Is that age discrimination too? I better end here before Bert sues me. More from us next month!

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ISSUE 5 AUGUST 2016

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ISSUE 5 AUGUST 2016

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Deeply let down After a series of fires highlighted major flaws in his company’s insurance policy, James Low of Deep Blue Restaurants set about working with independent insurance broker Ryan’s to develop a new level of cover which is now available to all fish and chip shops and which James believes reflects the working practices of our industry. In the early hours of 23rd January 2014, I received the dreaded news that our Reading shop had suffered a serious fire. The following day, I received another call with the news that our Godalming shop had also suffered severe fire damage. The old adage “bad news comes in threes” was sadly true as three and a half months later a fire broke out in our shop in Southsea. With three profitable shops out of action, I needed the full co-operation and support of our insurers to help us get the shops back up and running and, in the meantime, help us with the loss of income the business was suffering. Our Reading claim was finally settled almost eight months after the fire, but our claims for Godalming and Southsea had been declined using so called “warranties” and other clauses in the policy to decline them. One example they used was that we were not “in attendance” of the frying range at the time of the fires. The reality is that in both cases we were doing our morning prep no more than a few feet from the frying range when the fires occurred, but in the opinion of the insurer we were not “in attendance”. We also discovered that “warranties” also allow insurers to use reasons which are totally unconnected with the cause of a claim to decline it. Having two claims declined was a real challenge and it was only our scale that allowed us to survive the ordeal. We were so shocked by just how unsuitable our insurance cover was that we spoke to independent insurance broker Ryan’s. As a result of our discussions,

Ryan’s and RSA Insurance Group have joined forces to offer our industry Wrapped, a new policy designed by the industry for the industry. Wrapped is not only designed to reflect the working practices of fish and chip shop operators but it will also offer a number of considerable benefits which are listed here. We learnt the hard way that it doesn’t pay to buy something as important as insurance on price or to buy generic products which just don’t reflect our daily working practices. We won’t be making that mistake again. Since our fires, we have also decided to install ANSUL Fire Suppression Systems which protect our business and improve safety for staff and customers by reducing the risk of serious fire. We found that this can be done at a surprisingly reasonable cost and it has also reduced our insurance premiums.

THE WRAPPED POLICY OFFERS: • Attendance conditions reflecting ‘real life’ operational practices of the industry • Business interruption payments made as quickly as possible • RSA works with the policyholder at all times in respect of a loss to get the business up and running as quickly as possible • Generous discounts negotiated with RSA for businesses with a combination of the following: - 5 Star Food Hygiene Rating - National Federation of Fish Friers Quality Award - World leading ANSUL fire suppression systems installed. If you wish to understand the benefits of fire suppression systems please call 0345 216 0016 In addition, Ryan’s offers: • Free 1st year’s membership of the National Federation of Fish Friers • Exclusively negotiated discounted terms and flexible finance for the purchase of world leading ANSUL fire suppression systems • Regular reminders to get those easily forgotten but essential servicing, safety and cleaning jobs done 0800 093 3018 e-mail wrapped@ryans.co.uk. Alternatively, visit

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Calling all North West Fish and Chip Shops NFFF North West are calling all north west friers who are looking to grow their business! At the recent North West Friers meeting held on Sunday 10th July 2016 at Hollandâ&#x20AC;&#x2122;s Pie factory Boardroom the meeting took the decision of employing the services of Shopper Anonymous, headed by Phil Heaven the Regional Director for the Lancashire area. The group have decided to use Shoppers Anonymous within some of the members North West shops, the results from which will be pooled so the group members can learn from comments and observations from their mystery shop, and benchmark their performance with fellow shop owners. This can only raise standards, keep staff informed and on their toes, and motivate everyone to help drive change in a positive way. We as a group are setting this up as a member benefit, and the North West will subsidise (to an amount to be decided) each member who wants to take part. This initiative is been organised by Treasurer Steve Wood and Secretary John Wild, if you are interested or would like to learn more please attend our next North West meeting to be held at Hollandâ&#x20AC;&#x2122;s Pie Factory Baxenden on Sunday the 12th August at 11am prompt.

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ISSUE 5 AUGUST 2016

MSC certified Hraðfrystihús Hellissands Iceland vessel, Iceland

Another wave of chippies get certified with the MSC The NFFF and MSC’s new joint process for MSC Chain of Custody certification has completed a second pilot phase with four newly certified shops. The NFFF’s website now offers all of their members an easy-to-use joint application process for MSC certification and also the NFFF Quality Award application. This online process reduces the number of audits required, making it easier and more cost effective for chippies to demonstrate that they source certified sustainable, traceable seafood. The second phase of pilots for the new online process saw fish and chip shops keen to get the MSC Chain of Custody certification and licenses to display the MSC ecolabel on their menus. Chippies with MSC certification can promote their achievement and reassure their customers that the fish they serve is independently audited, certified sustainable and traceable all the way back to MSC certified fisheries.

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This latest phase included four leading fish and chip shops across the country; Trenchers Restaurant and Takeaway, Seafare Fish and Chips, Sandiacre Fish Bar and Utley Fisheries.

Want to find out more? Information and application forms for both the Quality Award and MSC certification can be found on the NFFF website. Students attending any one or three-day courses at the NFFF will now also receive information on MSC Chain of Custody certification and how to apply, with their NFFF goody bag. The new joint process is very easy to complete, cost effective and, averaging two to three weeks for simple applications to completion.

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FishFriers REVIEW

Trenchers Restaurant and Takeaway Trenchers restaurant and takeaway in Whitby is delighted to have gained MSC certification, as part of the pilots of the new process by NFFF. Andrew Wilkinson, General Manager for Trenchers has grown up with the restaurant and takeaway since joining when he was 13 years old. He is proud that they

Seafare Fish ‘n’ Chips Jonathan Ayling is the owner of award-winning and newly certified Seafare fish 'n' chip shop in St. John's, Woking. Johnathan has worked in the fish and chip business for around 17 years, and in 2012, when he worked as Seafare’s Trainee Manager he won the Regional Fish and Chip Shop of the Year award. He started working in the fish and chip shop industry when he was just 13 years old, thoroughly enjoying it and working his way up to a managerial position and ultimately, owner of Seafare. Johnathan now owns and manages the single site shop, and has 14 dedicated staff, including his wife, daughter and son. Seafare is proud of its awards, high ethics and standards as Johnathan explains;

“Serving a good quality meal, with great customer service is an important aspect to keep people coming back. We always use the best product which is prepared in-house - from peeling and chipping the spuds to portioning the fish. We are serving MSC cod and haddock, and are looking into also serving other certified species on a guest menu.”

Trenchers Restaurant and Takeaway, Whitby

now have certification for the 160 seat restaurant and busy takeaway in the popular seaside town. “Trenchers offers a genuine restaurant experience, simple fish and chips and other seafood with top-notch service and relaxed, comfortable surroundings.” Trenchers was opened in 1980 by Terry Foster as a café and quickly expanded to the restaurant there today, with its staff of seventy-four. Andrew started work for Terry back in 1994, clearing tables and generally helping in the restaurant.

Johnathan and the staff at Seafare are pleased to have been awarded MSC certification, and they are the first certified fish and chip shop in Surrey; “As an industry we need to be aware of what we sell to our customers and when I am asked about sustainability I can now proudly say, I know from boat to pan where my fish has come from, which I hope will raise more awareness in my local area as well as in the industry.”

“I followed my older brother in to the industry. He was a fish frier here at Trenchers and got me a job and I have never looked back. The community is like no other. There seems to be a bond between fish and chip shops and restaurants, where as many would expect to see a rivalry. We have a broad customer base and look after them by offering a loyalty scheme, a winter warmer offer and for younger visitors there’s Harry the Haddocks Kids Club.” Andrew is clearly pleased for the restaurant and takeaway’s certification to serve MSC sustainable cod and haddock, as he is keen to serve the best for his customers; “It’s important to take great care of the amazing ingredients (our ocean’s fish) which we are lucky enough to have. We all have a responsibility to ensure future generations can enjoy sustainable fish dinners. By choosing to be MSC certified, we are playing our part in this.”

Seafare fish ‘n’ chips, St. Johns

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ISSUE 5 AUGUST 2016

Sandiacre Fish Bar

Utley Fisheries

Michael Piponides, owner of Sandiacre Fish Bar in Nottingham, has gained MSC certification. Having worked in a variety of fish and chip shops since 1977, Michael is keen to support and encourage others to choose the MSC certification process. He believes the industry should ensure future generations can enjoy fish traced back to the oceans and to offer MSC certified sustainable fish on the menu.

The site of Utley Fisheries has been a fish and chip shop for 80 years, making it one of the oldest fish and chip shops in Keighley. Ross Tanner has owned Utley since 2011 after working as a civilian employee with the West Yorkshire police. “The thing that I enjoy most about owning a fish and chip shop is my customers. I like the friendly, local atmosphere of the shop and we pride ourselves on our customer service here.”

“I have owned Sandiacre Fish Bar for over 30 years. We pride ourselves on quality food, fast service and reasonable prices. Along with our 5 stars for food hygiene we’ve also gained the NFFF’s Quality Award earlier this year.

It seems that Utley Fisheries is loved by its customers too. For the last 3 years running, Utley Fisheries has been voted one of the top 50 fish and chip shops in the country. Ross first heard about MSC certification through the NFFF, and was the second shop in the country to complete the joint MSC certification and NFFF Quality Award.

“I was keen to ensure that I serve my customers the best quality products from sustainable sources. Plus, I like to know where all my fish has come from. The MSC can give customers assurance of this. We also pride ourselves on the quality of our food and we don’t try and cut corners. It really makes a difference and our customers love our food.”

Sandiacre Fish Bar, Nottingham

I’d heard about the MSC and decided to meet George Clark (MSC’s UK Commercial Manager) at the Doncaster Fast Food Exhibition to learn more. I was very keen to be involved as I believe in seafood sustainability and that responsible fishing is very important to our industry. Now all our customers have the opportunity to enjoy MSC sustainable cod and chips!” Michael’s popular fish bar is a medium size shop with five staff and two managers. “It is a family run business, run by myself, son Mario and my wife Demetra.”

Utley Fisheries, Keighley

George Clark, UK Commercial Manager at the MSC, commented; “The new online application process for MSC certification is ideal for fish and chip shop owners who want to take the lead in their area. It offers a time-saving and cost effective format with plenty of tips and advice. Our latest wave of phase two fish and chip ‘pilots’ to test the process are highly impressed with the process, the benefits and the range of MSC marketing materials available. Congratulations to all those who are newly certified, and we look forward to welcoming more chippies to getting certified offering demonstrably sustainable seafood.”

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Shop Watch Seafish Restaurant @ Le Boulevard, St. Aubins, Jersey

Opened three & half years ago with the aim of serving locally caught, sustainable fish & chips in a relaxed atmosphere, the Seafish Café in Liberty Wharf, St. Helier, Jersey has proved so popular that a second outlet has now been launched just three miles across the bay. With the new harbour side restaurant boasting the same modern interior and a menu that combines popular fish & chip shop classics with modern twists, its not surprising that the 60 cover St. Aubin site is following in its predecessors footsteps with tables being turned over two to three times a day. The interior has benefitted from a selective material & finishes palette that includes feature wood effect floor tiling, metro wall tiling, leather fixed seating and a series of 24

feature pendant light, with timber cladding to the walls. All the refurbishment works have been carried out to an extremely high standard and the new design is a modern expression of architectural materials & finishes. It provides an environment which is a perfect setting for a dining experience. Working with Elite Shop-fitters Leeds on the design and fit out of the restaurant, Roger White the owner added, its amazing what can be achieved when you’ve got great people involved. With the Seafish Café concept exceeding expectations, Roger is now looking at the possibility of taking the brand further afield to mainland UK as well as Dubai.

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ISSUE 5 AUGUST 2016

REVIEW

NFFF Training Academy Seafish CEO gives a FRY Star Rating! Marcus Coleman, Seafish CEO visited, fried and delivered on the July NFFF Three Day Training Course. Marcusâ&#x20AC;&#x2122;s visit to the NFFF HQ was arranged around a NFFF Three Day Training Course. The day was a wonderful opportunity for Marcus to visit the facilities and see first-hand what the NFFF has to offer both in the Training Academy and as a central meeting hub. Marcus was quick to become involved with the training course and was under the watchful eye of NFFF Trainers Craig Buckley and Gregg Howard and NFFF guest friers for July, Sid Papacaoulla & Dino Papadamou from Papaâ&#x20AC;&#x2122;s Fish and Chip Shop in Hull. With over 50 years worth of experience combined Marcus and the students were in for a great day.

Marcus Coleman & Gregg Howard

Marcus Coleman said â&#x20AC;&#x153;My visit to the NFFF Training Academy proved to be very worthwhile. It was excellent to not only see for myself the outstanding training facilities that the NFFF is able to offer to the fish and chip industry, but even better, to meet and talk with trainees as they were undertaking their training course. On the day I visited there were six people from a range of different backgrounds all with a common goal of learning new skills and seeing how they could apply these in their

different commercial settings. Each participant was quite clearly passionate about being involved in the industry and desperately keen to understand what good practice looks like and how best to convert that into business success. It was also a privilege to meet and learn from the experts who were providing the training. The sessions I attended had something of a â&#x20AC;&#x2DC;Masterclassâ&#x20AC;&#x2122; feel about them; we had Gregg Howard NFFF President, George and Dino from Papaâ&#x20AC;&#x2122;s Fish & Chips in Hull, Yorkshire and Craig Buckley from The Fish Bar in Crewe, Cheshire. Between them, they offered up their personal experiences of how to prepare and serve world class fish and chips, how to operate competitive businesses and how to look after their staff and customers. The UKâ&#x20AC;&#x2122;s fish and chip shops and restaurants play an important ambassadorial role - so much of the seafood we eat as a nation is from this sector and the better the quality of the product served, the greater the consumer impact overall. Iâ&#x20AC;&#x2122;d encourage all those who prepare and cook fried fish to see what the NFFF Training Academy can offer - Iâ&#x20AC;&#x2122;d go as far to say that the training was an essential ingredient for success!â&#x20AC;?

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avilable in Kilkeel, Northern Ireland

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ISSUE 5 AUGUST 2016

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NFFF Training Academy NFFF Guest Friers Throughout the year the NFFF have been delighted to welcome numerous award winning guest friers on to three day training courses. The appearances of our guest friers on top of our own NFFF awarding winning resident friers offers students attending the course a wonderful insight into how award winning shops are run. In the upcoming courses we are delighted to welcome,

August James Ritchie, Simpsons Fish & Chips, Cheltenham

James Ritchie

We welcome James from the multi award winning Simpsons Fish & Chips, who are the current UK number 1 fish and chip shop. Simpsons is also a proud NFFF Quality Award holding shop with numerous years within the industry.

September Mark Corbally, Mister Câ&#x20AC;&#x2122;s, Selby Mister Câ&#x20AC;&#x2122;s is a multi-award winning shop which Mark Corbally owns and is a regular guest frier with the NFFF. Mister Câ&#x20AC;&#x2122;s produce traditional Yorkshire style fish and chips alongside all the other tradional items found in a Yorkshire fish and chip shop. Named the top fish and chip shop for the last two years in the North East of England at the National Fish and Chip Awards. Once again Mister Câ&#x20AC;&#x2122;s is a NFFF Quality Award holding shop and is MSC certified.

November Tracy Poskitt, Former Independent Fish and Chip Shop of the year Champion with Fish & Chips @149, Bridlington Tracy Poskittâ&#x20AC;&#x2122;s shop Fish and Chips @149 in Bridlington was named the Independent Fish and Chip Shop of the year in 2011. Tracy has been involved in the fish and chip industry Tracy Poskitt for over 30 years and has owned award winning shops of her own for most of this time. Her shops achieved quality award status under the previous Seafish scheme the Friers Quality Award from when it first started in 1996, and continued under the NFFF Fish & Chip Quality Award scheme from 2010.

NFFF Training Academy Developments The NFFF Training Department are planning a number of different training events that will be held at the Academy in Leeds throughout the remainder of 2016 and into 2017. These include the following: Mark Corbally

October Barry Camfield, North Beach Fish & Chips, Bridlington

Barry Camfield

North Beach Fish and Chips has become a NFFF Quality Award holding shop and is MSC certified. We are delighted to welcome Barry back to the NFFF Training Academy as a guest frier and will be able to prove what can be done after attending the training course.

Barry is a former NFFF trainee, attending the NFFF Three Day Training Course in 2014 and appeared on BBC Inside Out as they covered the journey of three separate NFFF students attending the training course and opening their own shops. Since filming

â&#x20AC;˘ First Aid @ Work â&#x20AC;˘ Fire Safety â&#x20AC;˘ Allergen Awareness â&#x20AC;˘ Manual Handling within the workplace â&#x20AC;˘ Level 2 Food Safety Online â&#x20AC;˘ Customer Service â&#x20AC;&#x201C; Mystery Shopper Training â&#x20AC;˘ Healthy Frying Management Training If you would be interested in attending or sending any of your employees on any of the above please do not hesitate to let me know and I can provide further information regarding cost and dates. Equally if there is something that you would like the NFFF to offer in the way of Training please do not hesitate to let me know and I can look into it further for you and your team.

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Quality Award ‘Champion’ Award Have you entered? It's a fact that today, fish and chips are still Britain's number one takeaway. The NFFF Fish & Chip Quality Award Scheme is all about finding those shops throughout the UK that give their customers the BEST QUALITY fish and chips, assessing them against our quality benchmark and rewarding successful applicants who pass the inspection and the taste test, with the 'BIG Q' Quality Award sign. This is so that you can be assured of eating top quality fish and chips from a top quality fish and chip shop! Launched in January 2011, the Quality Award 'Champion' Award, was created as part of the NFFF Fish & Chip Quality Award Scheme - a rigorous industry benchmark. The awards scheme is designed to acknowledge those who continue to raise the standards of the nation's fish and chip shops. The scheme rewards the shops that achieve the perfect balance between good quality products, clean hygienic premises, outstanding shop appearance, and highly trained and competent managers and staff. The deadline to submit an entry form is 30 September, 2016 and completed entry forms are to be returned to Helen Brook using either our postal address for paper copies or Helen’s email address for electronic copies.

Shops that are eligible to enter can download an entry form and rules from: http://www.fishandchipawards.com/enter or they can call our office.

“I would encourage all shops holding the NFFF Fish & Chip Quality Award to enter this prestigious category of the National Fish & Chip Awards. It provides a fantastic opportunity to obtain some positive publicity for your business.” Gregg Howard, NFFF President

“It’s getting to that time of the year again! I can’t recommended enough to all you Quality Award holding shops to get your entry in, or to all other NFFF members to look at gaining the Quality Award as there are so many benefits it has brought to our business. Any Quality Award holding fish and chip shop is already working to high standards, already has a passion for our industry and has already set themselves apart from their competition, so really you are already half way there! You all already know that this is about quality fish and chips and reaching or exceeding industry standards and promoting these facts by using your Quality Award - this takes you the rest of the way! I see on social media and websites how people promote their Quality Award and how ingenious most of you already are, so what have you got to lose? Winning the Quality Award Champion Award at the National Fish and Chip Awards has been fantastic for business, has brought enormous amounts of free press and really confirmed our commitment to quality to our customers.“ Lesley Graves, Burton Road Chippy

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Dornans Fish & Chips – The Award Bug! By Mark Dornan, Dornans Fish & Chips Dornans Fish & Chips in Brixham, Devon was just a dream a couple of years ago. As we write this article today Dornans Fish & Chips shops is a busy award winning shop and after gaining the NFFF Quality Award and being named as one of FRY Magazines Top 50 Fish and Chip Takeaway’s. Mark explains the progress he and his wife Sarah have taken from attending the NFFF Three Day Training Course, to gaining the NFFF Quality Award and continuing to strive to improve.

Brief history on myself and Sarah We were both working in schools, Sarah as Head of History and me in another school as Network Manager. We had been toying with several ideas for our own business and we liked the idea of a bed and breakfast. Once we started looking we found one which had a tearoom on the ground floor which was essentially being run as a chippy and it was that side of the business which was doing well. Although that one sold quite quickly, the idea was there. We had arranged a meeting with the bank manager and he agreed to lend quite a large sum of money on a B&B but nearly had a fit when we mentioned a fish and chip business and he made it clear they wouldn’t consider lending to us for a chip shop. That somehow just made us more determined and we started doing a lot of research during which we found the NFFF and I signed up for the course as we had agreed that Sarah would initially carry on working until we saw how things went.

Attending the NFFF Training Course, why and how it helped you develop your shop? Attending the course was a tremendous help, it is full of practical, hands on experience. You meet different trainers, ranging from the old school such as Arthur, who has an incredible wealth of knowledge from all his years in the business, to the new kids on the block like Craig, who is pushing the industry forward in so many ways. The course was a great way to try different approaches to doing things and trying new equipment, enabling you to make your own decisions based on your experiences on the course. A lot of what we decided to do was formed during those days and each evening I relayed as much as possible to Sarah so we could discuss and

plan while it was still fresh in my mind. This helped us cement my training in both our minds, which in turn, helped us keep a clear direction. One other thing that quickly became apparent was that consistency in the product was a key thing for us. It was really useful for instance to try different batter mixes and see what you liked best, a little thing maybe, but difficult to do if you are coming into the industry and don’t have access to all the products.

Why did you opt to go for the NFFF Quality Award? We felt we had made a good start with the shop and we were on the right track. We were at the Bournemouth Fry-It Show and spoke to the people on the NFFF Stand about the Quality Award and it just went from there, we thought the assessment would give some good pointers to what we needed to do from someone independent, we couldn’t believe we achieved the award on that first visit. Life since gaining the NFFF Quality Award, how did it encouraged you to enter different awards? The Quality Award gives you a certain confidence, knowing you are doing a good job and doing things right. The award also generated a lot of publicity for us so we were keen to try for something else. The Fry Magazine competition offered a mystery shopper visit and detailed feedback no matter what, so it seemed too good to miss, we went through the simple entry process and then after a week or two of playing “guess the mystery shopper” we just settled back into business as usual, our visit was some months later and we were totally oblivious until the postman dropped in a large envelope and we found we had made the top 50 scoring over 95%. The feedback is incredibly detailed and really helpful so I would urge anyone to do it and I see a fair few quality award holders also made the top 50.

What are your future plans? Sarah is giving up work so we can concentrate on the shop together, she has worked at both for the last two years and we feel that the time is right for her to make the break. We plan to revamp the front of the shop and also introduce more menu choices, we would like to get an electronic menu display and have a few ideas on how to achieve that. We will be having a go at the Seafish National Fish and Chip Awards and are just checking which categories we qualify to enter. Winning an award is a great boost to morale both to yourself and staff but also to customers and suppliers. It is nice for the potato merchant or fish monger to know that they are supplying an award winning shop.

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FishFriers REVIEW

'Field to Frier' Open Day - Sunday 11th September in Ely, Isle of Ely Produce - Cambridgeshire Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops. This year the day is backed by the NFFF, and is changed to a Sunday to encourage even more visitors. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day. Contact me if you would like to exhibit (please see details below). There is great line up of speakers penciled in and once again a full AV stage will be set up too. The event will be held on Sunday 11th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers. Key speakers include Simpsons Cheltenham (National Fish and Chip Champions 2016), Mark Drummond, Towngate Fisheries (multiple award winner) Craig Buckley (Young Frier winner and Field to Frier Award Holder). We will also hear from The Norwegian Seafood Council about their latest campaigns plus Wrapped the new insurance designed specifically for fish and chip owners. More suprises are planned on the day too. Sponsors and exhibitors already include Drywite,Middleton Foods, Kerry Foods, Wrapped, Norwegian Seafood Council and KFE. FREE refreshments will be served.

Also included in the day will be a visit to one of the biggest potato farmers in Cambridgeshire. It is thought over 100 friers will attend including many award winning shop owners.

It is hoped that after the open day many people will stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips!

If you would like to attend the event (as a supplier or chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929 or email him at austen@chippychat.co.uk

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Happy Birthday with Chips Giveaway Black’s Finest Fish & Chips shop gives away free chips to the entire village This week more than 2000 surprised residents in Halton have received a voucher through their letterboxes entitling them to a free portion of chips from Black’s chippy. The giveaway was the brainchild of owner Matthew Black to celebrate the shop’s third birthday. Matthew and his mum Kay went into business together in July 2013 on the tailing end of the recession, and with some trepidation about the future. They knew, as do many entrepreneurs, that most new startups don’t survive their first 3 years in business. Sure enough it hasn’t all been plain sailing, Kay explains “we had a lot of unexpected expenses in the first year. We have had to replace almost all of the equipment we inherited, from filters to fridges, it was all a little too tired to keep.” However there have been triumphs for the young business too. Remarkably within their first year Black’s was awarded the industry’s top kitemark for quality, backed by the National Federation of Fish Friers. Matthew says “We made a commitment to quality and consistency from day one, and I think that is ultimately the reason for our success as a young business. We were able to very quickly build a reputation as a fish and chip shop that you could always rely on for a good meal.” “One thing that we are certain of is that we couldn’t call ourselves a success without the continued support of Halton residents. In that regard we are very lucky. Halton has a warm and welcoming community, they embraced our family run business and have helped us through our early years. In return we try to support the local community too, not just through offering employment, but also through charitable giving and promotion of local events.” The long list of charities and organisations supported by the fish and chip

Commodity Watch

shop includes well known groups such as Saint John Hospice and Cancer Care, and many smaller ones such as Halton’s Gardening Group and the Lancaster Bulldogs. They have built up ties to the local primary school, nursing home and cohousing project, and sponsor one of the junior football teams. On deciding to offer this giveaway, Matthew says “I gave a lot of thought about how we could really show our appreciation to everyone in Halton. It occurred to me that the best way to show our gratitude was to give something back for free, something we happen to do really well. The chips are on me!” The vouchers for a free portion of chips are valid for the entirety of the birthday week, 25th - 30th July, and the villagers won’t have to spend a penny to be able to redeem them. “There are no strings attached, it is simply is a gift from us to the community in Halton.” Black’s Finest Fish & Chips is situated on the High Road in Halton, open twice daily Monday-Saturday.

FAS Fish Report

All markets hate uncertainty and the market for fish is no exception.

fish suppliers who have been carrying the cost of this uncertainty.

You all know that FAS fillets are imported from nations fishing in the North Atlantic. I explained last month that Brexit is not going to make any noticeable difference to UK supplies in the short to medium term and unless our own politicians now adopt stock management rules at least as good as the EU has introduced recently, including a long-overdue ban on discards, no difference in the long term either.

Prices are driven by a combination of supply and demand. While the UK seems to be a weakening market, other economies are growing and they too want good quality fish. Supplies however are tightening as the recent glut of cod coming out of the Barent Sea settles to a more natural and sustainable equilibrium.

Our own £-sterling has fallen sharply on news of Brexit against the Euro, the dollar and the Norwegian kroner, making all imports that much more expensive. I have commented before how the supply of FAS fillets has moved away from Icelandic and Norwegian boats to the Russian fleet. Russian fish is traded in dollars and the pound now has weakened by almost 20% against the dollar position of twelve months ago, yet until very recently fish prices had been very stable indeed. Financial analysts now suggest that we may be nearing the bottom of the £:$ market, but in the meanwhile it has been our

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FAS haddock has been selling around £6 per kilo for some time now. Cod is likely to break through this next level before Christmas, and beyond that, the only direction is further upwards. Fortunately there is emerging evidence of more concern around portion size, so perhaps the time is coming to look at smaller rather than larger fillets. As with the Chinese curse, we live in interesting times, and winners will be those who find opportunities where other see only problems. John Rutherford Executive Director – Fasfa Ltd.

26 July 2016

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FishFriers REVIEW

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

npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line. As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers. Find out more and request a call back at: www.npower.com/NFFF and we’ll call you. Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF DUCT CLEANING/RANGE SERVICING D.M.S Duct Maintenance Service DMS are at the very front of the cue when it comes to customer safety and air hygiene. All work carried out by our team willexceedthe guidelines of the tr19 and BSEN 15780-11 regulatory standards Contact: Dale Whittaker Tel: 0121 286 6661 Mob: 07733242382 Email: info@ductms.com Website: www.ductms.com Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available. Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry. Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of

frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, specialising in insurance for the fast food NFFF industry since the 1980’s. We MEMBE DISCOU R insure a significant number of AVAILA NT BLE 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

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Milner Solicitors Leeds-based Milners Solicitors has been helping businesses and individuals in the UK and Europe with expert legal advice and representation since 1897. Our personal service on every matter ensures every client benefits from experience and expertise that enables swift turnaround of work, as well as solutions and advice that have clients’ long term interests at heart. We provide a full suite of Personal and Business legal services, including Dispute Resolution & Litigation, Commercial & Corporate Law, Commercial and Residential Property, Employment Law, Family Law, Wills & Trusts. Contact: Mat Haynes Tel: 0113 3801 859 Email: mat.haynes@milnerslaw.com Website: www.milnerslaw.com Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies for the fast food industry. NFFF MEMBE We insure over 4,000 food DISCOU R 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

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NFFF Associate Members Business Directory 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 Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion. Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality valueadded and natural seafood range. All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Alan Peace Tel: 01454 201666 Web: www.kerryfoodservice.co.uk LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: cklinge@klinge-chemicals.co.uk Web: www.losalt.com/uk

Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Contact: Nick Hassell Tel: 01978 666102 Web: www.meadowvalefoods.co.uk Middleton Food Products ‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’ Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com

S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee. Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool. Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com Shoppers Anonymous Shopper Anonymous delivers the most comprehensive customer feedback programmes, including mystery shopping, to help improve sales, profitability and customer experience. Contact: Chris Lowe Tel: 07818 015317 Email: chris.lowe@shopperanonymous.co.uk Website: www.shopperanonymous.co.uk GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings. Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com Appaway Online Ordering Systems. Contact: Adam Temple Tel: 07779 608321 Email: adam.temple@appaway.co.uk Website: www.appaway.co.uk Barland Shop Fitters Bespoke fish and chip shop refurbishment specialists operating throughout the UK! We design what your newly renovated fish and chip shop would look like, with 2D or 3D visual images. Then once you are happy, we carry out the necessary installations. Once completed you will have an attractive modern looking fish and chip shop. For a free quote, get in contact with Barland Shop Fitters today! Contact: Robert Cleveland Tel: 0800 043 1153 Email: info@barlandshopfitters.co.uk Web: www.barlandshopfitters.co.uk

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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 fastfood establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help 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 allinclusive 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 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

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FishFriers

ISSUE 5 AUGUST 2016

REVIEW

NFFF Associate Members Business Directory 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

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 Steve Hill Services Ltd T/A Pulled Meats Running low on Ready Pulled and Ready sauced Puled pork in a filter papers & Contact: Marie BBQ sauce that is microwaveable and suitable supplies, need a for serving from a Bain Marie. Perfect over service or repair The filter lady for your Merlin, Opal, Pura, Aries or 07860 232741 chips. We can offer Point of sale material Tel: -&01452 521081 or Mobile: posters. Our range extends into Pulled Chicken, Bitterling type oil filter machine. In need of Email: fryingfilters@gmail.com Beef and even shredded duck. We are replacement parts, repair, orwww.fryingfilters.co.uk servicing of your Web: delivering Direct to Chip shops whilst we build Kuroma pressure fryer. Contact: Marie - The our wholesaler network. Filter Lady for a prompt, friendly, service Contact: Steve Allen or Contact: Marie Quinton Rebecca McCluskey Tel: 01452 521081 Tel: 01757 213350 Mob: 07860 232741 Email: info@pulledmeats.co.uk Email: fryingfilters@gmail.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.pulledmeats.co.uk Web: www.fryingfilters.co.uk For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers

Prompt, reliable, friendly service. Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk

OILS AND FATS Olenex Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the fryers’ favourite for over 50 years. Contact: Cyril Solomons Tel: 01322 444836 Mob: 07714 335464 Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele /P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last." Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk 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

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

Mallinson’s of Oldham Ltd For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers. Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk Martyn Edwards/ Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment. Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com

Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components. Contact: Steve Wilkie Tel: 01592 775269 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream. Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory. Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk

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 National wholesaler JJ Food Service is a £182m foodservice specialist with eight branches across the UK and more scheduled to be opening in 2016. The business delivers to Quick Service Restaurants, cafes, restaurants, local authorities and more, offering a wide range offish and seafood items including Frozen at Seacod, haddock, plaice, dogfish,cold-water and warm-water prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options. Next-day delivery is available for orders placed up until 9pm and same-day collection is available for all customers, seven days a week. JJ's three-month price hold means that customers can enjoy highly-quality products at competitive and consistent prices.63% of JJ’s sales come from orders placed online. Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991 Email: info@jjfoodservice.com; sueguilfoyle@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk

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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THE

FishFriers REVIEW

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 5 AUGUST 2016

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FIND US ON

THE

FishFriers REVIEW

Traders Board

Wanted Fish fryer/manager Experienced fish fryer/manager seeking employment anywhere in UK considered. Accommodation would be preferable. Please contact Craig on 07473688015 or email pricecraig1969@gmail.com

Leasehold ÂŁ94,950 Well established and highly recommended takeaway fish and chip shop. With busy lunch and evening trade. Excellent location close to the M4 motorway in Newport, South Wales. Fully equipped and ready to go (with all fixtures and fittings included). Large premises; offered with a new lease. Must be seen to be appreciated. Contact: Beatrix Hughes 07969298927

PLEASE NOTE: The Fish Friers Review is the membersâ&#x20AC;&#x2122; 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.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 5 AUGUST 2016

DUCT CLEANING SERVICE LTD For all your ducting needs. Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small. Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580799763 or Darren on 07974676224. E-mail: ductcleaningserviceltd@yahoo.co.uk www.ductcleaningserviceltd.co.uk

Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Stuart Atkinson Tel: 07885 249855 E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ TREASURER Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

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

Wanted Fish Fryer/Manager

Mr Mike Smith Tel: 07913 537105 - E-mail: grumpsusa@yahoo.com C/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJ Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE

The Bluefin Chippy in York is after a new manager to work in its busy shops.

Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2

If interested please contact Vinny on 07966000389 or email thebluefinchippy@gmail.com

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

Other Regional Directors

FOR SALE Preston and Thomas Cooking Range for sale in Nottingham. Cooker is fully automatic. It has 3 pans and 3 chip boxes. Oil gets filtered every night and pans cleaned out so pans are in excellent condition. Buyer to take cooker out on the 10th September £4,950 Tel: 07779028901

FIND US ON

REGIONAL DIRECTOR FOR SCOTLAND Mr Stuart Atkinson Tel: 01307 464009 - E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD REGIONAL DIRECTOR FOR WALES Mr John Penaluna Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk The Chippy and The Cafe, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

THE

FishFriers

ISSUE 5 AUGUST 2016

REVIEW

10 questions with... Shane White @ Scott’s Fish and Chips 1. What would you do with £500,000? Watch my bank managers face as I paid it in. 2. What is your dream holiday destination in the UK, and also abroad? Scottish Highlands (remote as possible but must be a pub) and abroad it would have to be New Zealand. 3. What is your favourite sport, and which is your least favourite? Favourite is Formula 1 but table tennis just leaves me cold. 4. If you could be granted one superhero power, what would it be and why? I wouldn't mind a massive Thor Hammer? would just be cool to carry that round Morrison's.

Love both but if I had a choice I prefer the chunkiness and clean taste of cod. However, I adore smoked Haddock. Can't choose. 9. What is your first memory of fish and chips?

5. Which three people, dead or alive, would comprise your perfect dinner date? Professor Brian Cox, Alan Rickman and Joan of Arc.

10. What is your prediction for the fish and potato industries?

6. Describe your perfect weekend. Taking the dogs to the beach, seafood dinner with my fiancé and pottering around in the garden. 7. What is your favourite drink? Aside from a beetroot and avocado nutri-blast I would say Lois Jadot Chablis Grand Cru. 8. Do you prefer cod or haddock?

Taste sensation aged 5 at the "Fish n' Chicken" in St.Ives, Cambridgeshire. They had run out of my usual half roast chicken and Mum bought me a fish! Kicking and screaming I agreed to eat it...it was delicious all smashed up with chips and peas.

Can only be a good outlook! With more awareness of sustainability and correct fishing methods we can supply the best fish without damaging the planet. We just need to get the message out there! Spuds will fluctuate and are ever susceptible to natural factors but if our industry can gain confidence from the general public that "fresh is best" and actually healthier than they think, the cost would easily be covered.

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