Fish Friers Review Issue 5 2017 by National Federation of Fish Friers

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

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ISSUE 5 AUGUST 2017

Page 6 Pukka

1913-2017 104 YEARS SERVICE TO THE TRADE

Pages 10-14 Insurance

REVIEW

Pages 22-23 Promoting your NFFF Quality Award

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

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REVIEW

Points of View

Contents... Page 4

Chat with the Champs

Page 6

Pukka Rebrand

Page 8-9

Your legal protection

By Gregg Howard, NFFF President As a member of the NFFF you are covered by the Lighthouse Business Protection service. The NFFF work with Thornhill Insurance and ARAG to produce a legal helpline to cover you in case anything goes wrong, on pages 8 & 9 we explain further what you are covered for and how we can help in those tricky situations. You don’t need to pay for any extra services when you are an NFFF member and we encourage you to take a look and make yourself aware of the service on offer to you.

Page 10-13 Insurance Page 22

Promote your NFFF Quality Award

Page 23

Award misuse

Page 26

MSC North Sea Cod

Page 34

Field to Frier

Page 44

10 Questions with Stuart Fusco

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk

This month we have learnt the news that North Sea Cod is now sustainable, which is a remarkable accomplishment. For North Sea Cod to have achieved MSC certification, especially when you reflect that just 10 years ago it had been fished to within an inch of its life, is a testament to the joint efforts of UK fishermen, industry bodies and many others involved who have worked very hard to ensure these stocks return back to sustainable levels.

Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk

If you are thinking of gaining MSC certification, it’s easier than ever. By applying through the NFFF shops and restaurants now have the option of applying for a combined NFFF Quality award and MSC chain of custody certification.

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

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

FISH & CHIP QUALITY AWARD

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Est.

1913

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qualityfishandchips.co.uk

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

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Fish Friers Review

Did you know? 22% of people visit fish and chip shops every week Issue 6: Booking Deadline – 11th August 2017, Copy Deadline – 18th August 2017, Publication Date – 15th September 2017

1913 - 2017 104 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925. Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk

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

In this issue of the Fish Friers Review we cover how shops can promote and maximise the effectiveness of the award. Many shops already go above and beyond when promoting it and if we work together we can create a more powerful award which lovers of fish and chips will recognise when on the hunt for quality fish and chips. The search is on once again for our new NFFF Fish and Chip Quality Award Champion Award winner which is held in conjunction with Seafish and the National Fish and Chip Awards. I personally have had the honour of presenting the award on finals night to Chamberlains Fish and Chips, The Chippy in County Antrim, Kingfisher Fish and Chips, Burton Road Chippy and last year’s winner Fochabers. These five 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 NFFF Fish and Chip Quality Award Champion Award. We will have more about the award in the coming issues of the Fish Friers Review, but I can’t stress enough how great an opportunity it is to have a chance of being in London in January and winning a major award at the National Fish and Chip Awards. Please note free post envelopes previously issued by the NFFF licence number LS734, are now obsolete and these should not be used to return items to Head Office.

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Your

Federation

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

Membership New and Returning Members June 2017 Contact Name

Shop Name

Contact Name

Location

Shop Name

Location

New Members (continued)

Returning Members Mr David McCreedy

Whelan's Fish Restaurant

Lytham St Annes

Mr Tyrone Taylor

Mount Fish Bar

Mountain Ash

Mr Wayne Leese

Lakeside Fish & Chips

Poole

Mr Darren Taylor

Taylors Fish & Chips

Tonypandy

Mr Matthew Williams

The Crispy Cod

Rhondda

Mr Ian Gronwalt

The Little Plaice

St Blazey

Mr Ayhan Ogretici

The Marlin

Addlestone

Miss Philippa Boxer

Philippa's

Earby

Mr Dannie Tunstall

Tunstall Brothers Fish & Chips

Cyprus

Mr Patrick Birkbeck

The House of Bruar

By Blair Atholl

Mr John Senior

Golden Grid

Scarborough Northants

New Members Mr Wendy Frame

Cromars Restaurant

St Andrews

Mrs Yin Pang

Daventry

Mrs Claire Hamilton

Ashdale Chippy

Enniskillen

Mr Andrew Hung

My Chippy.com

Enfield

Mr Michael Doyle

Salford Kingfisher

Salford

Mr Pardeep Sandhu

Lily Pops

Norton, Birmingham

Mr Darren Weeks

The Cotswold Chippy

Cirencester

Ms Catherine Mallinson St Clements

Jersey

Mrs Ghazaleh Padidar-Nazar

Port Fisheries Maryport

Mr Thomas McBrien

Mabgate Fisheries

Leeds

Mr Colin Calcutt

South Shields

Newcastle

Mr Carl Gill

North Sands

Jesmond

Ms Elaine Williams

Genie Fish & Chips

Newtown, Powys

Mr Garry Daws

Delph

Oldham

Mr Allan Lyndsay

Holsworthy

North Devon

Mr David Holdsworth

Ripon Road

Harrogate

Training The NFFF welcomed have welcomes 200 students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop so far this year. Upcoming three day training courses are as follows: 14th, 15th & 16th

August

2017

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

4th, 5th & 6th

September

2017

Guest Frier: Nick Miller - Millers Fish and Chips

Quality Award New and Returning Members June/July 2017 Contact Name

Shop Name

Location Returning Members

Rafael Chandler Adrian Tweedale Corin Lee Andrew Wilkinson Theo Ellinas Tim & Kelly Barnes Jayne White Craig Maw & Nikki Mutton Craig Maw & Nikki Mutton Martin West Martin West Martin West Bradley Oldham Geoff Whitehead John Henry Lee

Croft Street Fisheries The Elite Fish & Chip Co Seafare Trenchers Winyates Chippy Krispies Sole Plaice Kingfisher Fish & Chips * Kingfisher on the Go (mobile unit) * Britz Takeaway & Diner Britz Fish & Chips The Trawlerman Oldhams of Westcliffe Whitehead's Fish & Chips Best Fry

Merdan Adiguzel Theo Tsiolas Colin Cromar Costa & Elena Constantinou

Diss Fish Kitchen Ltd Jolly Fryer The Fish Hoose * Andy's Fish Bar

Leeds,West Yorkshire Sleaford,Lincolnshire Guildford,Surrey Whitby,North Yorkshire Redditch, Worcestershire Exeter,Devon Truro, Cornwall Plymouth,Devon Plymouth,Devon Salisbury,Wiltshire Swindon, Wiltshire Basingstoke, Hampshire Westcliffe, Essex Hornsea, East Yorkshire Southampton

New Members Diss, Norfolk Mansfield, Nottinghamshire Fife,Scotland Swadlincote, Derbyshire

*Both MSC & Quality Award

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NFFF Activities Key

Date

NFFF Activity

NFFF Representitive

3rd July

BEIS Bus Ref Panel, London

10th-12th July

Three Day Training Course, Leeds

CB, CO, DA, HM

Alan Hanna, Treasurer

13th July

Marketing Committee Meeting, SKYPE

AC, LG, RN

John Penaluna, Regional Director

24th July

One Day Training Course, Leeds

John Wild, Regional Director

25th July

One Day Training Course, NI

Darren Boothroyd, Regional Director

31st July

QA/MSC Committee Meeting, SKYPE

CM, DB, HB, HM

Lesley Graves, Regional Director

Board of Director Enquires NFFF Member Enquiry

NFFF Official

Training Issue

Shop Purchase

FSA Issue

Shop Issue

Media Enquires

AC, CM

*These figures are current at the time of going to print â&#x20AC;&#x201C; Issue 5 â&#x20AC;&#x201C; 18th July 2017

Gregg Howard, President

Andrew Crook, Vice President

Hugh Mantle, Regional Director

Craig Buckley, Regional Director

Craig Maw, Regional Director

Karen Clark, PA to the Directors

Robert Norris, Media Co-Ordinator

Helen Brook, Training & Qualification Co-ordinator

Cem Oktem, Trainer

Lynda Fielding, Trainer

Craig Buckley, Trainer

James Ritchie, Trainer

David Miller, Trainer

Des Anastasiou, Trainer

High Oleic oil marches on London-based edible oil producer FlavOil have been flying the flag for High Oleic frying oil since introducing the new frying medium in 2016. Used for many years in food manufacture, High Oleic oil is a premium quality oil that is swiftly gaining in popularity throughout the Fish & Chip industry with several top-end operators across the country adopting the new medium. High Oleic oil is predominately monounsaturated fat, so it ticks many of the healthy oil boxes and performs as well, or better, that palm or dripping in frying but with a better health outcome, no odour and zero cholesterol. Chippies have reported excellent results with waste oil drastically reduced and eliminated altogether in most cases. FlavOil claim it is economic because it is much more durable than commonly used oils and fats and will result in these very significant savings, as well as high quality food.. High Oleic Frying oil is also making waves in the USA and is predicted to gain a significant market share in both countries by 2018. FlavOil will be exhibiting FlavOil HOSO at the Dubai Speciality food festival on 18-20 September. FlavOil delivers High Oleic oil to chip shops across the UK.

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Chat with the Champs The NFFF have sat down with this year’s UK number 1 fish and chip shop, Kingfisher Fish and Chips, and have asked the questions that the industry would like to know. stronger as an industry, and we have to keep ahead and keep progressing.

Q) What type of promotions do you run in your shop on your slow days, or do you stick to the same menu constantly?

Q) Entries are now closed for the Independent Takeaway Fish and Chip Shop of the Year Award, what would your advice be to all the shops who are through to the next round of judging? Firstly I would like to congratulate everyone who makes it through to the next round. This is where the hard work starts. But I would also like to say that you must enjoy the experience. Getting through to the next round puts you in great company. One thing is for sure, one shop will win the Independent Takeaway Award in 2018. If you are serious about progressing to further stages, you have to keep focused and don’t let your guard down, and make it your aim to create amazing fish and chips whilst providing great customer care. As I have said before you need to be consistent in your shop so Great fish and chips and amazing customer care should be standard all year round.

Our core menu is rather extensive, due the amount of species we have available. However at lunch times and the afternoons, we offer light bite meals, which are very popular. We are finding people are tending to eat less at lunch time and don’t want to work the afternoon on a full stomach. Offering lite bite meals fills this niche and has become very popular. We also introduced Gluten free fish and chips into our menu. We offer gluten free alongside our regular menu every Monday. This has transformed Monday’s into one of our strongest days.

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

Q) Likewise as entries are now closed for the Independent Takeaway Fish and Chip Shop of the Year Award what would your advice be to all the shops who didn’t get through to the next round of judging? Don’t get down hearted, we have been there. There is no one who is more critical about our business than us, and this helps us to improve. Use this opportunity to regroup, work out where you can improve and nail it next time.

Q) Did you ever undertake training to build yourself to where you are today and would you ever consider retraining? Yes, Nikki and I have both been on the NFFF three day training course. Up until that point what we have learned was from a previous owner so we found the NFFF course in Leeds invaluable. We were very pleased to be taught best practice in all aspects of preparation and running our shop. Knowing best practice in your business is incredibly useful, because if things start to go wrong in your shop and something isn’t quite happening the way you want it to just simply go back through the best practice you have been taught and usually the problem can be found and a solution achieved. Would we do it again, yes of course we would. We never stop learning; we have a thirst and a hunger for more knowledge. Better ways to improve what we do and how we do it. Fish & Chips is getting better and

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Henry Nuttall & Vito UK Secure Oil Filtration Deal Vito UK Ltd are excited to announce a new partnership with one of the leading fish range manufacturers, Henry Nuttall. Kim Addison, Marketing Director says, “Our product is getting great recognition now not only in Fish & Chip shops but the mobile sector because of its portability & speed (80 litres per minute on a 4.5 minute cycle) so working with a range manufacturer was the next step. The VITO is going to be built in to each Fish Frying Range by Henry Nuttall. It will also be sold to their mobile customers as an individual unit which will ensure each and every Henry Nuttall customer can be catered for in oil filtration” Jack Price of Henry Nuttall says “We are always striving to improve our ranges and offer our customers the best possible product and service on the market. We have researched and invested greatly into our high efficiency burners in the last decade, however our filtration process was something that hasn’t changed a great deal since we developed this many years ago. After many demos and trials, we were very impressed with two factors. Firstly, Vito will allow the filtration of the

oil at frying temperature, which is not possible with our current system. This is a great way of speeding up the process rather having to allow a pan to cool, as well as ensuring filtration is possible at peak times of frying, vital to maintaining a good quality product. Secondly, and most importantly Vito creates highest purity of filtration on the market, removing all the carbon from your cooking oil and achieving 5 micron filtration. No other filtration product can match this, as this level is only capable with filtering at frying temperature. After listening to much feedback from our customers and the industry, we believe that Vito will be a great addition to our frying range.

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Pukka Pies aims to broaden appeal with brand refresh across foodservice The nation’s favourite pie brand Pukka Pies, announced the roll out of a refreshed brand mark and completely new point of sale for fish and chip shops and the wider eating out market. The move aims to extend the appeal of PUKKA and encourage more people to eat pies more often.

The new range of refreshed point of sale includes illuminated signs, pavement signs, A2 posters, wobblers and door signs and is focused on communicating that PUKKA makes you ‘feel good inside’ and has a range of high quality, deliciously tasty pies.

Whilst remaining true to PUKKA’s confident, bold feel and instantly recognisable orange, black and white lozenge, the new brand mark has been modernised with more contemporary brand colours and fonts. Moving from black to charcoal, white to cream and neon orange to a warm, natural orange adds a more modern, more unisex and more ‘foodie’ feel. Further, introducing a crafted pie within the ‘A’ adds a subtle link back to the brand’s heritage and reasserts PUKKA as quality pie makers.

PUKKA’s Director Tim Storer spoke of the changes, “Ever since my father first started trading as Trevor Storer’s Homemade Pies 50 years ago, fish and chip shops and eating out venues have been – and always will be - the heartland of our business. But, like any competitive company we also need to be responsive and nimble, and not sit still. We hope the new brand proposition for our foodservice partners helps attract a wider consumer base, as we know that there is room to grow the category, and in turn increase sales and profits for our valued customers.”

‘Pies’ has been removed from the new PUKKA brand mark to futureproof for potential range diversification. However, after learning that their customers didn’t want to lose the word ‘pies’ from their shop signage and POS, PUKKA developed a secondary brand mark to be used specifically for signage and POS items.

Customers who wish to access the new PUKKA branding can download assets and order POS material from www.pukkapies.co.uk/trade or phone 0116 3800 743.

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Your Lighthouse Business Protection Explained NFFF Membership Benefit As a NFFF member you are entitled to a host of membership benefits and the Lighthouse Business Protection is your FREE legal protection cover which offers you a whole list of rewards!

for your company website. ARAG’s telephone legal advice helpline is an invaluable business tool that can help you to resolve issues as straightforward as making sure that you’re paying the right minimum wage to staff of different ages, or more complicated matters such as dealing with a food hygiene or health and safety investigation. The legal advisors who deal with enquiries are all experienced solicitors who have specialised in giving advice over the phone

Most chip shop owners didn’t start frying so that they could sit at a desk all day working through paperwork. But the ever-growing volume of business and legal administration that any small business owner has to attend to, can sometimes make it hard to remember what it was like standing behind the fryers chatting to customers. Whether it’s health and safety, VAT or a troublesome employee that keeps you awake at night, there’s no doubt that running a chip shop or two seems much more complicated than it was in days gone by. Fortunately, this is where our Lighthouse Business Protection service can help. Membership of the National Federation of Fish Friers comes with a range of significant additional benefits that are designed to help you to run your business and protect your rights under the law. We got together with our friends at Thornhill Insurance, who have specialised in insurance for the fast-food industry since the 1980s, to build a package of benefits that will really make a difference to our members’ everyday lives. We have enlisted the help of ARAG, a global leader in legal advice and protection, to deliver the resources that our members need. As a member of the NFFF, you will automatically have access to advice over the phone about any aspect of your company’s legal and tax affairs, as well as the ARAG Legal Services website, which provides a wealth of information and resources, including interactive document builders to help you create anything from employment contracts for staff to terms and conditions

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and have their own areas of expertise, so your call can be allocated to a lawyer who will have direct experience of the sort of legal problem that you are facing. So, if you should be notified that the Food Standards Agency wants to investigate how your business disposes of its waste cooking oil, a lawyer can advise you on how to respond. Similarly, should you encounter difficulties with the landlord of your retail premises, one of the advisors will be able to explain your legal rights in such circumstances. From food hygiene legislation to your business rates; a dispute with a neighbour or even a criminal investigation relating to the business, the legal advice helpline is invaluable in helping you to run your company and avoid big legal bills. The service also provides a helpline for tax advice that is available during normal office hours. This could prove equally invaluable to any business owner, small or large. Whether you are uncertain about your VAT liabilities, the implications of IR35 or even National Insurance Contributions, the tax advice helpline will be able to answer your query and could save you time, money and an awful lot of stress, trying to get the right answers to such questions yourself. In addition to the advice helplines, ARAG also provides NFFF members with some state of the art digital tools to help you run your business and avoid having to pay a lawyer to prepare essential business documents or rely on the often unsuitable free resources available online.

whether it relates to the business or not, you and your employees can speak to a qualified and experienced counsellor, who can help talk through difficulties as simple as trying to quit smoking or as difficult as dealing with relationship problems or a bereavement. All in all, the Lighthouse Business Protection service, available to all NFFF members and provided through Thornhill Insurance, is an incredibly useful and powerful set of benefits that will help any business owner to deal with day-to-day legal questions and problems, and keep your business running smoothly, which should give you more time to keep your customers happy and fry some great fish.

• Access to advice on company’s legal and tax affairs! • 24/7 confidential counselling • Available to all NFFF shop members • Contract of employment template available for your use, others contacts available

Fish and chip shops typically find themselves employing parttime, seasonal or casual workers, but every employee is legally required to receive at least a statement of their employment terms and conditions, if not a full contract. Asking a lawyer to do this could cost an arm and a leg, but doing it yourself, without any help, could be a recipe for disaster. Fortunately, through Thornhill Insurance, the ARAG Legal Services website has intuitive document building tools that help you to build such documents and many more, at the click of a mouse. All you have to do is answer a series of questions and the proper, professional and technically correct documents are assembled before your eyes. Among the many other customisable documents available on the site are the letters you need to follow the appropriate legal procedure for recovering debts to your business; a health and safety policy creator; fire risk assessment documents; leases and landlord notices. All of the resources available on the ARAG Legal website are powered by the industry-leading Rapidocs® software from Epoq, which means that the content on which your document is based is regularly updated to accommodate any changes to legislation. In addition to your legal document building website and the legal and tax helplines, ARAG also provide NFFF members with a confidential 24/7 counselling service for use by you or anyone else who works for the business. Whatever the problem,

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Loving fish and chips as a kid to protecting fish friers now! Written by Brian Thornhill, Thornhill Insurance My Dad was in the Royal Air Force when I was a nipper. He was an engine fitter, working on planes like the Victor, the Valiant and the Vulcan Bomber. During the Cuba Crisis in 1962, we were stationed at RAF Coningsby in Lincolnshire. We never saw him for the full 4 days and nights. He likes to say now, at 96 that he played his part in preventing World War 3, but that is another story.

Chinese, and I’d no idea what a pizza was. I’d heard of them, but I didn’t know what one was. After all, this was “Foreign Food”, and we Brits didn’t touch the stuff. Spaghetti wasn’t foreign food, because it came in a tin from Heinz, so that was alright. But pizza! Not a chance.

Growing up in RAF stations during the Sixties was a pretty isolated existence. Usually several miles from the nearest town because of the aircraft noise, we were pretty self-sufficient, and invariably the primary school was near to the Married Quarters, so we were very much on our own. We had a sweet shop, the NAAFI supermarket, a Barbers and a Ladies Hairdressers, and that was just about all that was allowed.

Fast forward now to the glorious Summer of 1976. If you were there, you’ll remember it forever. Wall to wall sunshine for weeks and weeks. In those days, every self-respecting 16 year old had to have a moped, and I was no exception. My mates all had flash Honda

When my Dad was de-mobbed in 1968, we moved to Yorkshire. It was then that I was more than delighted to realise that Fish and Chips didn’t have to be restricted to a once in every 6 weeks experience, as there seemed to be a chippy on virtually every street corner. With some careful fiscal control of my weekly 3 shilling (15P) pocket money, I could indulge my passion whenever I wanted. And I did, regularly. Often walking home from junior school and later from the Secondary Modern, open wrapped, with plenty of salt and vinegar, held aloft in yesterday’s newspaper, from prying hands after a free chip or two.

Fish and Chips therefore, were a very rare treat. Not many people had cars to drive to the nearest chippy, but occasionally someone would volunteer, the word would then go around the neighbourhood, which invariably resulted in an order for “Fish and Chips… 24 times please…” In fact, when I think about it now, fish and chips was virtually the only hot food takeaway that there was in those days. I’d never heard of an Indian Takeaway, or

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CB50’s and Yamaha FS1E’s, but I could only afford a second hand Puch VD50, from some country on the other side of the Iron Curtain, which had a step through frame, and all the street cred of a pair of strap on roller skates. But I loved that moped – it was my first motorised vehicle and it took me everywhere. One such excursion was to North Yorkshire. Straight up the A1, before it was classed as a motorway, and sort of turn left. Setting off at 7am, and at a steady 35 MPH flat out, we arrived first at the delightfully named village of Appletreewick for a cooling dip in the River Wharfe, then on to nearby Grassington for some lunch. There is a lovely market square, edged by shops and public houses, and there I noticed a queue of perhaps 40 people, all stood chatting in the sunshine. Intrigued, we sauntered across to find they were all waiting patiently for the local chippy to open. Apparently, this chippy only opened Friday evenings and Saturday lunchtimes, but were regarded as the best fish and chips in Yorkshire. I overheard one couple saying they regularly drove from Skipton, but I didn’t think anything about it at the time, until I realised later that it was a 19 mile round trip. We had to experience this! And I have to tell you, sat on that market square, under a shading tree, that those fish and chips were little short of spectacular. After queueing for 30 minutes I was too hungry to even think about working out what the magic ingredients were, perhaps real ale in the batter, lager maybe? – I’ll never know now.

facility to insure Fish and Chip shops. And the rest, as they say, is history. We now arrange insurance cover for literally thousands of chippies throughout the UK, including Northern Ireland. How curious that my favourite food is now putting food on my table, and how proud we are to be Associate Members of the National Federation of Fish Friers. Give Thornhill Insurance a call on 01924 499182 or quotes@thornhillinsurance.co.uk visit www.thornhillinsurance.co.uk

I returned to Grassington several years later. The chippy was still there, but the queue was not. The previous owner had obviously sold up, and retired to his mansion on the Costa Del Sol, taking his millions with him, and sadly the preparation methods and secret recipes that had made his fortune. If only he had passed them on…. Fast forward again to the mid 80’s. I had already been in business as an Insurance Broker for a couple of years, when an insurance company offered me a

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Protect Your Business Some business owners may consider insurance to be a minefield – possibly not fully knowing what they need, the difference between the types of covers, and whether to use a price comparison site, direct insurer or specialist insurance broker. Like other businesses, fish and chip shops have to consider the importance of insurance to protect their business and livelihood. Therefore, before taking out your first insurance or renewing your existing policy we would advise you to read this useful guide.

Consider the Risks to Your Business The first step in considering what insurance you need is to determine what assets or property you own or have responsibility for. These may include: • The building your business is located in. • Fixtures, fittings, or equipment. • Stock.

Comparison and buy online websites often require you to sort everything out for yourself and typically work by asking you minimal questions to offer you a quick quotation. But if you don’t understand the intricacies of what cover you’re after or you’re getting, then this could leave you without the adequate cover you need. This is where a specialist insurance broker should be able to help. Typically, you will be asked relevant questions to assess your needs and provided with advice and guidance throughout the process. They will then search for the most appropriate insurance to satisfy your needs and present you with relevant options and prices so you can make an informed choice. 2. Review before you renew

Next consider what would happen if you didn’t have insurance and an incident occurred – whether it’s fire, theft, or damage – would you have enough money to cover the costs and get the business back up and running again? In addition to the risks associated with your assets, you need to think about the risks to your employees and customers. As a fish and chip shop you will typically own a range of equipment and also likely to employ a number of staff. These two factors combined may mean the risk of injury to these employees could be high. Without customers you wouldn’t have a business, so therefore you should think about an insurance policy which can protect you against injuries or illnesses to a customer – because not having the right cover in place could result in an expensive legal claim.

If you already have insurance, it’s advisable to review your sums insured to ensure you have the right level of cover. 3. Professional cleaning Fish and chip insurance policies usually require all ductwork systems and grease traps to be professionally cleaned on an annual basis as a minimum, by a third party and the fire safety certificate to be displayed clearly in order for your insurance policy to be valid. Fire claims and compensation costs can be significant, so insurers tend to pay particular attention to this aspect of the policy. Failure to comply with legal requirements and protect the building’s occupants could result in a prosecution for you, and may affect the validity of your insurance cover. 4. Business interruption

Top Tips for You to Consider When searching for your insurance here are some top tips for you to consider: 1. Speak to a fish and chip specialist insurance broker As a business owner you’re likely to be bombarded with sales messages about buying insurance “direct” through an insurer or using a price comparison site to potentially save you money ‒however this could be a false economy.

What would you do if you have a fire or are affected by a storm or flood? How would you manage if your business was out of action for a period of time? Business interruption can usually be included in the policy package, so make sure you confirm your needs when purchasing your policy. 5. Public liability insurance Whilst not a legal requirement, public liability cover will

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make any claims brought against you by your customers, easier to manage. All it may take is a customer to slip on the floor that you’ve freshly mopped and you could find yourself with a claim against you. 6. Seasonality If you trade in a busy holiday resort you will need to increase your stocks at certain times of the year, and many insurance policies will take this into consideration. You must make sure this seasonal increase is covered in your policy. The average increase is usually 25% above your normal stock sums insured. 7. Changes to your shop If you change your premises, such as by adding a seating area, then ensure you notify your broker as this may affect your cover. 8. Documentation Keep all your certificates, maintenance agreements, and policy documents in a safe place as it will make the process of making a claim so much easier should you ever need to. 9. Ask questions Always check and question what you don’t understand, don’t be afraid to ask. Failure to comply with a condition that is stipulated in your policy could result in a claim not being paid.

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Business owners buy insurance to protect their business, employees, the public and themselves and expect claims to be paid when a loss occurs. Making sure you do more to consider what may affect a claim being paid, and acting upon it, will often go far beyond saving a few pounds on the premium in the first place. Takeout Insurance Services offers specialist knowledge in the fish and chip shop insurance sector, along with advice on the type and level of insurance you need. Contact us on 0330 134 4558 DISCLAIMER The information contained herein is based on sources we believe reliable and should be understood to be general risk management and insurance information only. The information is not intended to be taken as advice with respect to any individual situation and cannot be relied upon as such. Takeout Insurance Services is a trading style of SME Insurance Services Limited. SME Insurance Services Limited, a wholly owned subsidiary of Marsh Limited, is registered in England & Wales (No: 03798294) at 1 Tower Place West, Tower Place, London EC3R 5BU. SME Insurance Services Limited is authorised and regulated by the Financial Conduct Authority (Firm Reference No: 306057). Marsh Ltd is registered in England & Wales Number 1507274. Registered Office: 1 Tower Place West, Tower Place, London EC3R 5BU and is authorised and regulated by the Financial Conduct Authority (Firm Reference No 307511). Copyright © 2017 Marsh Ltd. All rights reserved.

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

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

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

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

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

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

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

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Merchants Fish Bar fitted out with bespoke frying range Established chippy chain, Merchants Fish Bar, currently has four different sites located across the West Midlands; Bewdley, Stourbridge, Redditch and Droitwich. Specialising in quality food and service, the Merchants name symbolises the stamp of approval, and wherever a new site opens, the queue of dedicated customers isn’t far behind! The original Bewdley site has been established for over 50 years. Owner, Mr Akathiotis, has received several awards throughout his extraordinary career, including the Seafish Friers Quality Award in 1996 and 1998. The business as a whole continues to exceed expectation, gaining more awards and qualifications in recent years; including the Independent Takeaway of the Year Award of 2014, the Fish & Chip Feast Fundraiser Award of 2013 and Fish & Chip Shop of the Year Award in 2008. Michael Jordan and Emma Payne are the Director duo behind the three-year-old Crabb Cross site in Redditch. The bar, takeaway and restaurant underwent a significant refurbishment and refit earlier this month, financed through unsecured loan and equipment leasing facilities by Johnson Reed. The new frying range unit by Hewigo is entirely bespoke, with a unique design to suit the shop’s contemporary new interior. Despite satisfied customers commenting

queues out of the shop would not deter them from getting their Merchants fix, the new frying range aims to reduce waiting time- and its impact on the environment! The fixed repayment structure of the lease and loan facilities allow Michael and Emma to essentially pay for the equipment as they’re using it, whilst maintaining all-important cash flow. The high-efficiency frying range also reduces energy output, helping the business make further savings on utility bills.

“We have been in the fish and chip shop industry for many years and have a number of shops with fantastic books and great relationships with our bank. We had three projects on this year, the first being a refurb to one of our shops, another being a purchase of a new shop and the third being an outside catering business. We’ve always been given advice that if something appreciates buy it - and if something depreciates - lease it! This way its more tax-efficient, so that’s exactly what we did. We chose Johnson Reed as they came highly recommended – and what a choice it was! From start to finish they gave all the help and advice you don’t receive from the banks and with the banking system relying on a computer to make a decision, it’s sometimes hard to get finance. Johnson Reed try and get to know your circumstances on a personal level and help from there.” Mr M A Jordan, Director of Merchants Fish Bar

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An event for everybody and one not to be missed! Welcome to the President’s Banquet & Masquerade Ball The NFFF President’s Banquet & Masquerade Ball, will be held at The Chesford Grange, Kenilworth, Warwickshire on Sunday 24th September 2017. The event is wonderful opportunity for NFFF members new and old to meet with likeminded fish friers, who you are able to network with. In a twist to the norm the ball will carry the theme of ‘masquerade’ and we look forward to welcoming you to a wonderful evening of entertainment and you will find something for everyone to enjoy at this year’s event. Whether you use the night a way of rewarding your staff to a night of dancing and singing along to the wonderful Stephen Bayliss or being amazed by our secret entertainment we have lined up for the night.

Welcome Brakes Fast Food Your night will start at the Masked Ball Drinks Reception sponsored by our friends at Brakes Fast Food you will be able to catch up with friends new and old, choose which masquerade mask you would like to wear for the evening and there will be drinks on offer to all guests.

Staying the night? The Chesford Grange On the outskirts of Kenilworth and just a short drive to the beautiful town of Leamington Spa and historic Warwick Castle, Chesford Grange is set in 17 acres of stunning grounds.

Other hotels available Please see below a list of alternative hotels which are within a short drive of the Chesford Grange. These have been sourced via Google and prices will vary. Ramada Warwick Kenilworth - 01926 858331 The Peacock Hotel - 01926 851156 Woodland Grange - 01926 336621 The Grand Hotel - 01926 863100 The Kenilworth - 01926 779473 Stoneleigh Park Lodge - 024 7669 0123 Book early to avoid disappointment by calling the reservations team direct on 0113 205 2891. QUOTE – NFFF

Tickets Tickets are on sale now and are priced at the superb value of £75 or £700 for a table of 10. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering fourcourse meal, evening long entertainment and dancing into the early hours. It is a great opportunity to enjoy the company of fellow fish friers and industry colleagues. Tickets are available now through NFFF Head Office in Meanwood, Leeds. Please telephone 0113 230 7044 or email mail@federationoffishfriers.co.uk

Our Sponsors

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Promote your shop as QUALITY with the NFFF Quality Award! One of the time-tested ways of establishing yourself as above standard in any industry is to win awards. An industry-recognised award serves as an independent endorsement of your company’s quality. More importantly it’s an evaluation that potential customers are more likely to trust, more than any marketing material you can produce. The NFFF Fish & Chip Quality Award is just that! A scheme aimed at improving standards and rewarding shops that provide top quality fish and chips in a clean, hygienic and safe environment. Awards are like the ultimate review or testimonial. Usually, they come through from a trusted, independent authority with the expertise to give a well-informed judgement on your business, so your customers and the wider marketplace are going to see that as proof that your business can be trusted and this is why the NFFF run the NFFF Quality Award. However, what shops are failing to do is take full advantage of gaining the NFFF Quality Award and using it for the massive authority-building opportunity that it so easily provides for their business. There are several simple steps a shop can take to assist in promoting the Quality Award to it’s customers and potential customers.

5 simple steps 1. Write a Press Release The NFFF will do this for you! We produce hundreds of press releases each year, so leave this to us and we will target your local paper for you! 2. Add it to your website It is so important to add your awards to your website. Even if you do not appear to have many leads coming from your website – even if you do not have a lot of traffic – there will be those that go to your website

to look for proof of what you do, and the quality of what you do. An awards section that is easy to find on your site will help this tremendously. 3. Add it to social media Share a link on your social media channels to the press release provided by the NFFF. It is also a good idea to take a snippet from your press release that you can put into your social media posts. Something short, sweet and natural sounding, which is in line with the tone of your business. If you are not sharing a link, share a small announcement along with a picture of either the award/ certificate. Social shares with photos tend to capture attention better than those without.

Jolly Fryer - Quality Award Video

Fochabers Fish Bar Quality Award Competition

Sharing to your social media is essential in today’s digital world, as often your consumers will look to your social channels to find out more about you and gauge your quality. 4. Send an email to your existing contacts Even if you have uploaded it to your site and your social media channels, you cannot expect your existing customers, previous customers, and your leads to constantly be keeping an eye on these channels. They need to be informed directly about your win if you want to build up your authority. We also recommend that towards the end of this email, you mention a way for your contacts to get in touch with you, or one of your latest offers, to encourage those who have become more convinced of your quality to convert now.

Croft Street Fisheries owner Raf Chandler with Jamie Peacock MBE

5. Celebrate with your team Winning an award is not only an opportunity to build authority with the public, but also to foster a sense of achievement among your employees. You should be including your team in this win – it is their win as well and they need to see that you understand their contribution to the business winning the award.

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Fish and chip shop claimed it had 5-star hygiene rating when it only had 2 A fish and chip shop owner has been prosecuted for claiming his takeaway had a food hygiene rating of five - when in fact it only scored a two on its last inspection and also by displaying the NFFF Quality Award. Around 25,000 menus for Jim’s Golden Fry in Seaham stated that the restaurant had the top rating and that it held the industry quality mark. But when a senior environmental health officer from Durham County Council found a leaflet at the premises last June 2 he checked the council’s records and found neither claim was true.

expired or have never held the award. The NFFF have very strict criteria for the use of the logo which was is detailed in the terms and conditions form a shop completes and agreed to prior to the assessment of the award. The terms and conditions includes the following: Award holders must not misuse the NFFF Fish and Chip Quality Award logo and promotional materials in such a way that the public is misled. Failure to abide by this condition will trigger the logo misuse procedure. Failure to resolve the issue at this point will result in the matter being referred to the local Trading Standards Department, or the NFFF taking legal action through the civil courts.

Why In order to maintain the integrity of the scheme and to protect the interests of all the participating businesses, we do need to ensure that the scheme is being promoted fairly and that any premises or operations benefitting from the award have been assessed to our quality standards.

Kamila Coulson-Patel, prosecuting for the council, told Newton Aycliffe Magistrates Court the restaurant got a level two hygiene rating, meaning it needs improvement, after an inspection in 2012 and the industry hygiene benchmark displayed no longer existed. Harpreet Singh, who bought the business in 2014, pleaded guilty to two charges of engaging in unfair commercial practice. He admitted displaying a ‘food hygiene rating five - very good’ without authorisation from Durham County Council and the Food Standards Agency and a ‘NFFF Quality Award’ without authorisation from the National Federation of Fish Friers. Mr Singh, 27, of Stockton Road, Seaham, said it was an honest mistake made by a cousin who worked for him at the time. “He said he copied someone’s menu and wasn’t sure you cannot do that, I feel bad as I’m responsible for my business,” he said. Mr Singh was fined £667 and ordered to pay a £66 victim surcharge and £616.42 legal and investigation costs.

Quality Award Logo Mis-Use Promoting the Quality Award is restricted to premises that hold the award and cannot be used to promote shops whose certificate has

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Soft Play to Fish & Chips KFE are proud to have recently supplied a 4 Pan Kiremko high efficiency wall range into The Fish Works in Largs. Owners Ross and Tiffany Irvin run a few kiosks at the beach in Scotland’s West Coast town, the businesses have been in the family for over 40 years. At that time Largs was a popular holiday destination so the Irvin family's child's play kiosk was a must for children, however times change and so did they; converting it to a quality Fish & Chip Shop. We asked Ross what made them make that decision and why they decided to choose KFE as the company to work with... ‘We have a passion for good food and when we decided to change the sweet shop and soft play area into something different, fish and chips, given our location on the promenade, seemed the natural choice. We used to travel far and wide on our days off to visit really good fish and chip shops up and down the country. We then thought it would be great if we could have our own up market fish and chip shop. We have been in catering our whole lives, however, fish and chips was something neither of us had ever done before. It was going to be a challenge but one that we were both eager to take on. We got in touch with a number of frying range companies and our very first meeting was with KFE’s Gordon Hillan. We really clicked with Gordon and loved his ideas for the shop and range. He quickly grasped the vision we had for the shop and what our aims were. From there things progressed and soon we were having meetings with architects and builders and we were consulting Gordon the whole way. He was even present at some meetings himself!

though. After thoroughly researching other frying range manufacturers the quality and experience of KFE really shone through. After that we got down to configuring the range which was made easier with a trip to the very impressive QBtech Factory in Woerden, Holland. There we were able to see how the ranges were made and meet the people who design, build and ship them. Which, as a prospective buyer, was fantastic. The installation process went very smoothly for us. We were informed at all times when the range would arrive and what needed to be in place for when it did. We couldn't have asked for any more than what we received. The whole process was handled very professionally. We had the privilege of attending KFE’s School of Frying Excellence in Market Deeping which really set us in good stead for commencing our journey into the Fish and chip industry. To have been taught everything to do with running a successful fish and chip business by people who themselves, have run multi award winning shops and restaurants was invaluable to us. We have been open for around nine weeks now and things have been going really well for us. We were nominated for two Dine In awards for Best Fish and Chips and Best Newcomer Takeaway and we are delighted to say we won both awards, and it was a fantastic experience. The weather has been kind to us overall and we have enjoyed some sunny spells which has let us really see what a KFE range is capable of. We are now looking to the future and hoping things carry on as well as they started for us, we are now looking at which awards we can enter at the National Fish and Chip Awards. If things keep progressing well who knows maybe we might even think about The Fish Works 2.’ KFE would like to welcome both Ross and Tiffany to the KFE Family and the wonderful fish & chip industry we all enjoy being part of. We look forward to working with them for many years to come. We would like to congratulate The Fish Works on winning the Best Newcomer and Best Fish and Chip Shop in Scotland at the Scotland’s Dine Awards.

It became apparent very quickly that KFE were an impressive firm and could give us exactly what we were looking for. It was great to call on his vast experience of the industry to answer all the questions we had. I doubt there's much Gordon doesn't know about fish and chips! In fact, I’m still phoning him to this day with various queries and we’ve been open for over two months now. I’m surprised he hasn't blocked my number! He’s always happy to help

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KFE's Gordon Hillan presenting The Fish Works with the Best Newcomer Award

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

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

We choose KFE frying ranges for their performance and reliability. We have the speed and efﬁciency of a heat exchanger whilst retaining the advantages of a ﬂat bottom pan producing both the quality and quantity that we demand.

David Almond, White Horse Cafe, Northallerton

Stuart Fusco, Quayside, Whitby

Bene Di Ponio, Silvery Tay Fish & Chips, Dundee

Call now for more information Tel: 01778 380 448

Web: www.keﬂtd.co.uk

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North Sea cod certified as sustainable British favourite - cod is back on the menu after 10 years of industry effort Over a decade since North Sea cod stocks came close to collapse, fish merchants, suppliers, restaurants, fish and chip shops and their customers can finally buy the popular species with a clear conscience and a recognised certification. Scottish and English cod boats, belonging to the Scottish Fisheries Sustainable Accreditation Group (SFSAG) are now MSC certified. Thanks to the enormous efforts of a coalition of fishing organisations with support from seafood brands and the industry body, Seafish, North Sea cod has passed an independent assessment against the MSC’s strict standard. The news means that – subject to strict traceability requirements – North Sea cod can now be David Milne - Skipper of MSC certified sold through MSC Chain of Adorn and chairman of SWFPA holds a cod Custody certified supply in Peterhead fish market chains from MSC fish suppliers to certified restaurants and fish and chip shops bearing the MSC ‘blue tick’ label. Chip shop owners and customers will be delighted they can now enjoy this certified sustainable and fully traceable iconic British fish.

North Sea cod’s long road to recovery The announcement marks a momentous achievement for the industry. Cod stocks in the North Sea peaked at 270,000 tonnes in the 1970s, when North Sea cod was widely sold and enjoyed. However, stocks fell to just 44,000 tonnes in 2006. Since then the industry has worked with the Scottish Government and EU Fisheries Council to agree and implement a ‘Cod Recovery Plan’ that would nurse the stock back to health. The plan linked the number of days fishing that boats were given to the conservation measures they signed up to. The plan aimed to reduce cod catches by 25 per cent in 2009, followed by subsequent annual reductions of 10 per cent. In response, the Scottish industry closed large spawning areas to fishing and introduced a system of real time closures to protect aggregations while trialling new nets and developing a system of remote electronic monitoring using CCTV cameras on board boats. Mike Park, Chairman of the Scottish Fisheries Sustainable Accreditation Group (SFSAG), comments: “This is a massive development for the catching sector and is a testament to the power of collective action. The years of commitment to rebuilding North Sea cod has shown that fishermen are responsible and can be trusted to deliver stable and sustainable stocks. The certified restaurant or chip shop can now offer their customers locally-caught cod with a clear conscience.”

MSC Fish suppliers and chippies alike, are excited about the sustainability success story of this popular local species; William Crooks, at Dennis Crooks Fish Merchants commented; “I think it's a phenomenal accomplishment for North Sea Cod to have achieved MSC certification, especially when you consider just 10 years ago it had been fished to within an inch of its life. Hopefully this will spark fresh interest from MSC certified fish and chip shops who have been using frozen Icelandic and Norwegian cod – the only species available to them with the certified sustainable MSC status. We need to get the message out there to the general public that fresh British

cod is now available as MSC certified sustainable – to correct any previously confusing media messages.” Craig Maw, NFFF Director and owner of major award-winning Kingfisher Fish & Chips was delighted at the news and what it might mean for the industry; "What a fantastic achievement for North Sea cod stocks being awarded MSC certification. The turnaround is nothing short of miraculous! It is a testament to the joint efforts of UK fishermen, industry bodies and many others involved who have worked very hard to ensure these stocks return back to sustainable levels.

Who would have thought that MSC certified sustainable North Sea cod would be on our menus at this time. Now shoppers and diners can eat with confidence enjoying sustainable cod from local UK waters, and where the MSC’s blue tick logo is displayed…This fantastic news could result in more shops joining the MSC programme - and why not, this is certainly something to celebrate!" Adrian Fusco, The Whitby Fish and Chips Company said; “We have been monitoring the arrival of the first MSC certified North Sea cod extremely closely over the last few months. It’s exciting news for us because we are so passionate about the sustainability of our dishes. We get many requests for MSC certified North Sea cod and are looking forward to providing our customers with it.” Laky Zervudachi, Director of sustainability at Direct Seafoods; “As trade sector seafood suppliers we are fully committed to supporting the MSC. It is therefore fantastic news to be able to sell UK caught cod to our demanding customers and dispel any confusion around whether restaurants’ should be serving one of our most iconic species. It is also a great Barry Reid - skipper of the Audacious tribute to everyone in the BF83 holds a North Sea cod in Peterhead fish market industry, from the fishermen themselves through to the NGO’s that prove that a fishery that was under such significant pressure previously, can be nursed back to health with commitment, passion and great scientific advice.” Toby Middleton, MSC Programme Director, North East Atlantic explains: “This is a huge accomplishment and the perfect example of what the MSC aims to achieve. Thanks to a collaborative, cross-industry effort, one of our most iconic fish has been brought back from the brink. Modified fishing gear, catch controls, well-managed fishing practices – all these steps have come together to revive a species that was in severe decline. By only choosing MSC certified sustainable North Sea cod, we can all help to protect this much-loved fish and ensure it’s never at risk again.” George Clark, Senior Commercial Manager at MSC commented; “This is excellent news which I’m sure will help develop a huge amount of interest from customers and throughout the restaurant and take away trade. Being able to enjoy once again this highly popular and now certified sustainable species will be met with the positive reaction it deserves, for all the efforts the fishery has put into helping this famous local fish bounce back.” Choosing MSC certified seafood from fisheries, fish suppliers and restaurants or shops guarantees sustainable fishing methods, traceable fish, and helps protect the life in our oceans for generations to come.

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Fish, Fasting and Friendship Miller’s Fish and Chips provide food for the breaking of fast at York Mosque Miller’s Fish and Chips, an awardwinning fish and chip shop located in Haxby, North Yorkshire, broke the Ramadan fast with the local Muslim community last night by hand delivering portions of their Halal and gluten free fried fish to the York Mosque and Islamic Centre. Since his first visit to Miller’s Fish and Chips in Haxby, which provides gluten free, halal and vegetarian options to people with restrictive diets, Mebs Surve, a prominent member of York Mosque’s community, struck an immediate friendship with Nick Miller, who co-owns and runs the chippy with his father, David.

deeply moved by his very kind gesture. “It means a tremendous amount to the Muslim community of York Mosque that someone is providing food as an act of kindness and friendship.

During one of their recent conversations, Nick was invited to attend the Art Competition & Exhibition at the Mosque in support of Refugee Week. This event also coincided with the holy month of Ramadan.

‘It was a great honour and pleasure to be joined by our friends from Millers yesterday for our iftar. Ramadhan is the month of unity and togetherness and this is what really makes the experience even more special.

Nick was touched by the warmth and hospitality of the Muslim community and he wanted to see what he could do as a way of saying thank you. Nick called Mebs and offered to provide food as a contribution to their iftar – the name for when Muslims break their fast at sunset.

“With all the disunity and divisions caused by the atrocities during the last few months, it’s opportunities such as these that we must embrace and treasure. We welcome anyone and everyone to the Mosque, which is here for the community as a whole.”

Nick wanted the food delivery to be a celebration of the unity within the York community.

After finishing as the third best fish and chip shop in the UK and being recognised as the best fish and chip shop in the North East at the National Fish & Chip Awards, it’s looking to be a busy year again for the chippy as they put the finishing touches to their application for the 2018 Awards.

“It was really important for us to visit the mosque and we are delighted that we could help provide some of our halal fish for such a special evening. Me and the rest of the family are really happy that we’ve been able to share our food as part of Ramadan and it really shows the strong social bonds within York’s community.

“It’s the first time that our fish and chips has been served as part of such an incredible feast and it was a great addition.” Mebs Surve, added: “When Nick called me with his idea, I was

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The Worlds Strongest Man takes the strain The '2017 Worlds Strongest Man' Eddie Hall was invited to open the new £1.35 million production facility at the High Carr factory. In true 'Eddie' style he took the strain as he pulled the first production load from the premises, signalling, yet further investment of Blakeman's expansion within the cooked product market. The conversion of one cold store unit by McVeigh Projects, taking only 40% of its floor space, creating a manufacturing facility from raw ingredients to cooked product all contained in one auditable area. Blakeman's have increased their cooked volume by up to 35% (42,000 kg) with less handling of its products whilst still maintaining full traceability. Tote bins of meat are accurately measured by in floor weighing scales, minced mixed using a KG Wetter and transferred to a Handtmann filling system.

Sausages are then portioned and transported by an Arnott conveyor directly to the GEA inline frying facility. The process from raw material to finished cooked product in less than 50 minutes reduces the lead time for customers in the ever fast paced food industry.

KFE’s Adieu Grill Healthier, quicker & cleaner…..why wouldn’t you want one? The ADIEU Grill was designed and established in Switzerland and is now widely recognised throughout Europe as the most efficient grill in the catering industry. It is manufactured of cast iron and cooks with up to 85% less fat/oil resulting in a healthier product. Whatever the volume of product cooked the temperature will always remain consistent. The grill is available in a variety of sizes and as a free standing grill or seamlessly welded into your frying range. • UP TO 85% LESS OIL USED • FAST HEAT UP • CONSISTENT TEMPERATURE • EASY CLEANING • ENERGY EFFICIENT • HEALTHY COOKING Join the many customers who are having them built in to their ranges like Quayside, Chez Fred, The Fish House and Rockfish, If you want to put it to test and find out why they made this decision then book a visit to our Showroom and see what you think! If you are interested in learning more please contact the KFE Head Office on 01778 380 448 or email www.kfeltd.co.uk

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Shop Watch

Hillycroft Fisheries, Bruntcliffe Lane, Leeds The refurbished takeaway offers a simplistic, yet impressive appearance combining gloss white, grey and lime green tiling with a contrasting timber effect porcelain floor tile to the customer area. A feature bulkhead over the new frying range and counter with integrated lighting has been incorporated into the design, which creates a visual break between the customer and servery side.

Hillycroft Fisheries is a wellestablished takeaway located in a suburb of Leeds. It has gained a reputation for serving great quality fish and chips at a good price and is a firm favourite with the local residents.

A new menu selection has been displayed on a sense of internally illuminated boards, mounted on black background which gives a striking look from the outside.

The proprietor â&#x20AC;&#x201C; Gary Wormersley, felt it was time for a muchneeded refurbishment as the takeaway area had become dated with no real sense of character or identity, and as such contacted Elite Shopfitters to carry out the woks to both the customer and back of house areas.

A new fully glazed shopfront was installed, along with new external signage to re-enforce the new visual identity. The kitchen and prep areas were also totally refurbished with existing wall, flooring, electrics, plumbing etc stripped out and all new services and finishes installed. The completed project took only three weeks from start to finish and the transformation has delighted both the owners and customers alike, proving once again that Elite Shopfitters have all the necessary skills and experience to transform any premises, and achieve a distinctive and unmistakeable visual identity.

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FishFriers

ISSUE 5 AUGUST 2017

REVIEW

Field to Frier Open Day Organised by Isle of Ely Produce and Chippy Chat Supported by the National Federation of Fish Friers This year the day will once again be on a Sunday to encourage even more visitors.

Isle of Ely Industry Open Day â&#x20AC;&#x201C; Sunday 17th September (9.30 am start) in Ely, 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 firsthand the journey a potato makes (from seed through to field & farm) before it reaches their shops. In 2016 we had over 120 friers and suppliers join us for one of the best industry days out of the year. We are supported once again by the NFFF.

Already we have a great line up of speakers pencilled in including National Fish and Chip Independent Takeaway winners Kingfisher, Papas Fish and Chip TV Stars Dino and George (and hopefully Sid too), and Field to Frier winners Krispies. Sponsors and suppliers for the day already include: Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Friars Pride, Wrapped Insurance and the Norwegian Seafood Council Also, included in the day will be an optional visit to one of the biggest potato farmers in Cambridgeshire. It is expected this year that over 120 friers and suppliers will attend including many award-winning shop owners. The event will be held on Sunday 17th 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. In the evening many people 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 please email amanda@chippychat.co.uk (as a 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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THE

FishFriers REVIEW

Apprenticeships Written by Andrew Crook

Trailblazer Apprenticeship for Fish Friers in England â&#x20AC;&#x201C; a possible solution? Following the rejection of our third application to develop a trailblazer apprenticeship for fish friers it looked as though there was no way forward. None of the Hospitality standards in catering seemed to hold any promise. Although there was a surge of registrations in March and April before the fish and shellfish apprenticeship scheme was closed (in England), the long term future for fish frying apprenticeships looked bleak. Seafish and fish friers had considered all the alternatives and employers had by and large rejected the hospitality manager and related chef standards as unsuitable for the sector.

Seafish hosted a similar workshop for fish processors in May with positive results. If you are a fish and chip employer, have an interest in apprenticeships and want to participate in the workshop then please email Helen Brook at the Federation with your contact details and ask to be invited to the workshop. For more information and to view the standard etc. please visit www.seafoodacademy.org > Apprenticeships > Trailblazers for England > Fish Friers

Fish Frying Apprenticeships for Wales, Northern Ireland and Scotland There have been no changes and so the fish and shellfish industry skills frameworks continue to underpin these popular intermediate and advanced apprenticeships for fish friers. For more details visit www.seafoodacdemy.org > working with > apprenticeship providers.

Managers of fish frying businesses had said they wanted a trailblazer apprenticeship that covered the skills and knowledge needed to fry excellent fish and chips as well as the skills and knowledge needed to run a successful business. The Hospitality manager standard would suit the latter, and would suit it well, but without any actual food preparation content it would be of limited appeal and use to fish and chip businesses. The fish and shellfish apprenticeship is still available in Wales, Northern Ireland and Scotland and with its mix of food industry, fish frying and management units (at Level 3) it will continue to meet the needs of employers outside of England. But what about the 6,000 plus fish and chip shops in England, and the friers/managers who run them? Following a chance remark during a conversation between Seafish and People 1st it seems there may be a solution in the form of the Senior Chef Production Cooking standard. Although not previously known to us, this Level 3 trailblazer seems to have many of the elements needed by fish friers. To find out more we plan to hold a workshop in partnership with Seafish in September at the Fish Frying Academy in Leeds. At the workshop we will be able to explore the practicality of the standard with a delivery expert and fish friers and we hope to conclude that the standard is fit for purpose and worth pursuing.

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ISSUE 5 AUGUST 2017

NFFF Associate Members NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board of Officials.

There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities. 4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.

Why not join the National Federation of Fish Friers as an NFFF Associate Member?

4 Listing in the Associate members directory of the official NFFF website with click through to your website.

NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.

Plus much more! If associate membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email r.norris@federationoffishfriers.co.uk

NFFF Associate Members Business Directory INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org BUSINESS & CARD PAYMENT SUPPLIES Chip & Pin Solutions Chip & PIN Solutions is one the UK's leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members. • Card Terminals & Card Processing • UK's 1st & Only Integrated Cash Register

• Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk Utility Bidder Utility Bidder is a revolutionary service, set up to ensure customers get the best gas and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best…running your business. Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.ukinfo@utilitybidde r.co.uk Website: www.utilitybidder.co.uk DUCT CLEANING/RANGE SERVICING Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available. Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry. Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk

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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 AVAILA NT BLE of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial

property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions. Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance NFFF policies for the fast food MEMBE DISCOU R industry. We insure over 4,000 AVAILA NT BLE 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 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

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FishFriers REVIEW

NFFF Associate Members Business Directory F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk

Nationwide through a network of Suppliers.’ Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com

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

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

T Quality ‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Katharine Crockford Tel 01978 666108 Email: katharinec@meadowvalefoods.co.uk 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

GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings. Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com Appaway Online Ordering Systems. Contact: Adam Temple Tel: 07779 608321 Email: adam.temple@appaway.co.uk Website: www.appaway.co.uk BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk

EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk HeyMenu HeyMenu is the new entrant to the UK takeaway industry which aims to challenge industry giants such as Just Eat and Hungry House, connecting takeaway restaurants and consumers via an easy to use and tailored website and app. The company’s proposition is to provide up to 90% lower costs to takeaway restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself. Tel: 0800 466 1466 Email: info@heymenu.com Website: www.heymenu.com Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system. Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

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The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www. fishermensmission.org.uk The Sustainable Restaurant Association The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out. Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com

Steve Hill Services Running low on Contact: Marie filter papers & supplies, need a The filter lady service or repair Tel: - 01452 521081 or Mobile: 07860 232741 for your Merlin, Opal, &Email: Pura, Aries or fryingfilters@gmail.com Bitterling type oil filter machine. In need of Web: www.fryingfilters.co.uk replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Suppliers of Reconditioned filter machines, Spares & repairs Email: fryingfilters@gmail.com For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer Web: www.fryingfilters.co.uk 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 Flavoil Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf

ISSUE 5 AUGUST 2017

NFFF Associate Members Business Directory life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk ADM Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last." Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network. Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk

Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk

Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com Hopkins Catering Ltd Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz KFE Ltd KFE is a family business supplying the highest quality

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frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops. Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk

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

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

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

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 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.

V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk

Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory. Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk 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

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

THE

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ISSUE 5 AUGUST 2017

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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

Multi Award Winning Cumbria Business. For Sale. Nestling between the Lake District National Park (1 mile away) and the Yorkshire Dales National Park, (1.5 miles away) Shap Chippy is a thriving rural business serving customers from a wide local area as well as holiday makers and walkers throughout the year. It is located on the national Coast to Coast walking trail, the busy A6 and just a couple of minutes from the M6 with the nearest towns being Kendal 15 and Penrith 12 miles away. Before opening in 2013 the current owners completely refurbished the building including new roof, floors and rewiring. Additionally all the equipment including the frying range was bought new. The Chippy has won many awards, both local and national and has become a highly acclaimed destination Fish and Chip shop with an outstanding reputation. It is a very busy and successful enterprise with a turnover that has increased year on year but still has huge potential for further growth. Currently open 5 ½ hours a day - lunchtime and evening (closing at 8 pm) and 5 ½ days a week, the business is staffed by a manager and an excellent team of staff. The owners currently work in the business part time. Recipients of the NFFF Quality award since 2013 ensure that established proven systems are in place; along with highly trained staff this guarantees the product and service quality remains excellent. The owners are very proud of what has been achieved and would love to sell the business to someone who will come to care as much about the business, the staff and the community as they do. This is an ideal opportunity to acquire a successful and profitable business. The building comprises of an open plan take-away counter area and a thirty cover restaurant (café) on the ground floor. In addition there is a large two double bedroom flat above the chip shop with a separate entrance that has letting potential of £5,700 pa. Shap chippy is being offered for sale on a freehold basis for £495k. Owners selling with a view to retiring! If you require further information about the business please contact:

Jo Hampson: 01931 716638 email: jo@shapchippy.co.uk Serious enquiries only.

PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country.

The publication of an advertisement is not a recommendation or an endorsement of particular goods or services by either the Fish Friers Review Ltd. or the National Federation of Fish Friers Ltd., either explicitly or implicitly.

The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.

Readers of the Review, before entering into any engagements or contracts as a result of an advertisement, are advised to consult their solicitors, accountants, bank managers or other professional advisers where necessary. No offer of employment either on a salaried or fee basis should be made to any advertiser without first asking for and taking up references.

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ISSUE 5 AUGUST 2017

Manager required for fish and chip shop Salary up to £21,000! Plus bonus Based in the Southampton area, must have own transport, must be aged 17+. 2 bed flat available for applicant. Contact John or Shane on 07885220026 - 07786422204

Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS TREASURER Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 Miss Lesley Graves Tel: 07507889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire, LN1 3LW Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig Maw Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

Regional Director for Scotland Mr Darren Boothroyd Tel: 07789 967943 – Email: fochabersfishbar@yahoo.com Fochabers Fish Bar, 19 High Street, Fochabers, Morayshire, IV32 7DX

Regional Director for Wales Mr John Penaluna Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk Penaluna Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

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

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10 questions with... Stuart Fusco from Quayside Fish and Chips 4. If you could be granted one superhero power, what would it be and why? Stop time, I reckon that would come in handy sometimes. 5.Which three people, dead or alive, would comprise your perfect dinner date? Always been a fan of Bear Grylls, I imagine he would be very interesting. Peter Kay as he is just hilarious, and Gordon Ramsey who just has a crazy passion for what he does, and maybe pick up a few pointers. 6. Describe your perfect weekend.

1. What would you do with ÂŁ500,000? Probably nothing too exciting, pay off the mortgage, take the family on holiday to Disneyland in Orlando, and maybe spoil myself and buy a new car. 2. What is your dream holiday destination in the UK, and also abroad? In the U.K. I have always wanted to go round the Scottish Highlands. Abroad I would like to go back to where me and the wife went on honeymoon in Mauritius, it was fantastic.

Anything which involves spending time with the family and going shooting and a few drinks at the end of the day with friends. 7. What is your favourite drink? Tea, but only Yorkshire Tea, if youâ&#x20AC;&#x2122;re talking alcoholic you can't beat a good Gin and Tonic. 8. Do you prefer cod or haddock? I prefer Cod, it's the main selling fish in Whitby and has been forever I think, so I have been brought up with it. 9. What is your first memory of fish and chips?

3. What is your favourite sport, and which is your least favourite?

Going to work with my dad, I must of only been 6 or 7. Watching him cut fish and setting up on a morning. He would give me and my brother jobs to do like put deliveries away and fill pop shelves.

Rugby has to be my favourite sport, I played up to a couple of years ago, and still love watching. My least favourite would have to be tennis, I find it just boring.

10. What is your prediction for the fish and potato industries? I think the fish industry is on the up, especially with the MSC Certification of North Sea Cod. More and more people have become interested in sustainability and care where there food is sourced and how it is sourced. The potato industry are developing new varieties of potatoes that are bred for specific jobs, such as frying chips. Technology is a big part in the production all to create a better product which I think is great for our industry.