Fish Friers Review Issue 6 2016 by National Federation of Fish Friers

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

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

Meet the BEST VACUUM FILTRATION in the UK

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

Sunday 9th October 2016

F sh frying Fast Food Show

Brought to you by

2016

The VITO® XS

Exhibition Centre Castle Donington Derby

VITO UK Tel: 01953 851914 sales@vitouk.co.uk www.vitouk.co.uk

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

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Points of View

Contents...

By Gregg Howard, NFFF President

Page 4 – NFFF President’s Banquet & Ball Last Minute Info Page 8 – Brand new VITO UK Filtration Machine Page 10 – Farewell David Lovell Page 12 – French’s journey to perfect batter Page 14 – Cromars Batter Page 20 – Drywite Young Fish Frier of the Year Semi Final Page 28 – Packaging Page 31 – Champion Frier comes to town

On the 23rd and 24th August the NFFF were delighted to welcome 10 young fish friers who are aiming to be crowned the winner of this year’s Drywite Young Fish Frier of the Year competition. The Drywite Young Fish Frier of the Year is such a great award for our industry. As a whole it promotes and encourages young friers to become more involved in their respected shops and see a future within our industry.

Page 44 – 10 Questions with Alan Pearce

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

From seeing my own staff competing for the award alongside speaking with NFFF members who have also had their staff applying for the award I have seen the confidence gained from taking part in the competition and the feedback gained at every stage.

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

On the 5th August the NFFF was invited to appear on BBC 5Live to discuss ‘Are fish and chips being taken of the menu?’ NFFF Treasurer Andrew Crook, stressed that fish and chips are far from coming off the menu and consumers are now turning their back on fish and chips from pubs and restaurants and visiting traditional fish and chip shops and restaurants for their fish supper. After completing this interview with 5Live NFFF Directors Andrew Crook and Craig Buckley participated in 8 more interviews across the day on local BBC radio stations.

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

THE NATIONAL

ON TI RA

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

FISH & CHIP QUALITY AWARD

RATIO N OF SH

Est.

1913

F RIE R S

TIO N A L F NA E

qualityfishandchips.co.uk

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

Did you know? 22% of people visit fish and chip shops every week. Issue 6: Booking Deadline – 23rd September 2016, Copy Deadline – 30th September 2016, Publication Date – 28th October 2016

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

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

This is the kind of work the NFFF is undertaking behind the scenes to support the industry, our members and our Quality Award holders.

IS S I G

SH FRIE

N IS TH

O F FI

Fish Friers Review

The countdown is on to this years’ NFFF President’s Banquet & Ball! We will be delighted to welcome over 200 guests from all across the UK as well as having strong support from our Welsh members. Guests will be attending from throughout the fish and chip industry, if you would like a last minute ticket please contact the NFFF head office as promptly as possible to avoid disappointment.

Our friends at the Isle of Ely Produce once again opened their doors to fish and chip shop owners and managers so they can see first-hand the journey a potato makes (from seed through to field and farm) before it reaches their shops. The event is a great day for our industry to learn and be able to pass on our knowledge that we gain on the day to our customers. It allows you to educate customers about our industry. If you were unable to attend the event this year I would encourage you to look out for next year’s dates and try to attend. We shall end this issue’s points of view on the news that David Lovell from Kerry Food Service is retiring after many years within the trade. The work David has done for the industry as a whole is irreplaceable. Everything the NFFF has worked on to try to improve the industry has seen the backing of David and the Kerry Food Service brand. We find it an honour to promote Goldensheaf, Henry Jones and Dinclass brands within our training academy and each room of the academy holding their names. The work they have done is endless, this points of view could continue for the full Fish Friers Review, but for further tributes please turn to page 11. I would just like to say a huge thank you to David and congratulations on your retirement! Wishing you happiness, success and good health as you begin your

THE

FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members July and August 2016 Contact Name

Shop Name

Contact Name

Location

Shop Name

Gionis Reyes Meli Selak Stuart Devine Darren White Christopher Young Paul Greenaway Marcus Lloyd Arthur Ratcliffe Paul Austin Ricardo Beghini Mr Glen Fuller

Malins Stotesbury's Fish And Chips The Ashvale Cobo Fish Bar Ritz Fisheries PG Chips The Old Stables Fish & Chips at the Pier The Chip Inn Cefn Glas Fish Shop Jack Fullers

France Isle of Wight Aberdeen, Scotland Guernsey Leeds, West Yorkshire Dungannon, County Tyrone Hereford, Hertfordshire Clacton on Sea, Essex Long Stratton, Norwich Bridgend, Wales Billinghurst,West Sussex

New Members Edward Cupples

No Shop Yet - Provisional Member from training

Location

New Members (continued)

Returning Members

Down Patrick, Northern Ireland

Dan Chuter Sat Dhinsey Viv Evans Amar Bhatti Stuart Quinn Dean Brooksbank Ahmed Jawwad Khan Liam Noone Malvinder Singh Pawar Yvonne Pyane Megandeep Chungh Bill Stone Andy Pybus Saleh Monnan Alex McKeegan

The Chip Shed Seychelles Fish Bar Lewis Fish & Chip Shop No Shop Yet - Provisional Member from training

Quinns Fish Café Hartleys Fish & Chps No Shop Yet - Provisional Member from training No Shop Yet - Provisional Member from training

Big Ben Fish & Chips No Shop Yet - Provisional Member from training No Shop Yet - Provisional Member from training No Shop Yet - Provisional Member from training

Village Fish & Chips New Maldon Chippie Al's Plaice

Warwick Whistable, Kent Penzance, Cornwall Wilstead, Bedfordshire County Down, Northern Ireland Horsforth, West Yorkshire Milton Keynes, Buckinghamshire Watton on Stone, Hertford Burnham, Slough Plymouth, Devon Newcastle Upon Tyne Selby, North Yorkshire Croydon, Surrey Sutton, Surrey Bedford, Bedfordshire

Training Since January the NFFF welcomed 203* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the August three day course, the NFFF welcomed James Ritchie from Simpsons’ Fish & Chips as a guest frier. Upcoming three day training courses are as follows: 20th, 21st, 22nd September - 3rd, 4th, 5th October, 7th, 8th, 9th November

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

Shop Name

Location Returning Members

Sadiq Namiglu Ken & Nigel Derrett Gregg Howard Gregg Howard Peter Fraser David Hennighan David Low Adrian Atter

The Codfather Newington Fish Bar Our Plaice Our Plaice Harbour Lights Hennighans Top Shop Lows Traditional Fish & Chips Regent Fisheries

David McKelvey Usman Ali Stuart Lloyd

The Friary Seven Seas Fish Shop Lloyds

Barnsley, South Yorkshire Ramsgate, Kent Kidderminster, West Midlands Hagley, West Midlands Falmouth,Cornwall Powys, Wales Aberdeen Horsforth, Leeds

New Members Carrickfergus, Northern Ireland Wigan Lancashire Ceredigion, Wales

Exhibition Dates The Fish Frying & Fast Food Show 9th October 2016 Location: Donington Park Race Circuit Website: www.frymagazine.com Contact: 01323 765 472 What's Cooking? 2017 5th February 2017 Location: Newcastle Racecourse Website: www.colbeck.co.uk FRY I.T 2017 Sunday 26th February 2017 Location: Macron Stadium Website: www.vawhitley.co.uk Innovation 2017 19th March 2017 Location: Westpoint Arena, Exeter Website: http://friarspride.com/fry-it-2017/

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 6 SEPTEMBER 2016

NFFF Activities Date

NFFF Activity

NFFF Representitive

8th, 9th, 10th August

3 Day Training Course, Leeds

CB, DH, LF

Gregg Howard, President

14th August

In Shop Training, Blackpool

Stuart Atkinson, Vice President

15th, 16th August

2 Day Training Course, Leeds

Andrew Crook, Treasurer

15th August

1 Day Training Course, Northern Ireland

John Penaluna, Regional Director

17th August

1 Day Training Course, Leeds

23rd, 24th August

Drywite YFFY Semi-final

John Wild, Regional Director

26th August

1 Day Training Course, Leeds

AHA

Alan Hanna, Regional Director

28th August

British Fish Championship, Cleethorpes

Mike Smith, Regional Director

1st September

1 Day Training Course, Leeds

AC, LF

Hugh Mantle, Regional Director

5th, 6th, 7th September

3 Day Training Course, Leeds

CB, DH, LF

Craig Buckley, Regional Director

Craig Maw, Regional Director

Karen Clark, PA to the Director

Robert Norris, Media Co-Ordinator

Helen Brook, Training & Qualification Co-ordinator

Arthur Parrington, Training tutor

Lynda Fielding, Trainer

Craig Buckley, Trainer

Dan Harding, Trainer

Dennis Tate, Trainer

Board of Director Enquires NFFF Member Enquiry

NFFF Official

General Enquiry

AC, CM, GH

Range Issue

Utilities Query

Oil Issue

Media Enquiry

AC X9, CB

Potato Enquiry Equipment Enquiry

Key

*These figures are current at the time of going to print – Issue 6 – 30th August

FIND US ON

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FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

NFFF AGM & President’s Banquet & Ball – Less than a week away! NFFF AGM & President’s Banquet & Ball Day Plan

NFFF Banquet & Ball Sponsors Directory

Saturday 24th September – 13:00pm – NFFF President ‘Chip In’ Golf Challenge

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

Sunday 25th September – 10:30am to 10:45am - Refreshments will be available on arrival to members attending the meeting. Voting Cards and other papers will be issued to delegates and direct members attending the meeting. Sunday 25th September – 10:45am to 12:00pm – NFFF AGM begins. Sunday 25th September – 18:00pm to 19:00pm – Croeso Drinks reception @ Augusta Bar Sunday 25th September – 19:00pm to late - President’s Banquet & Ball Dinner & Entertainment begins

NFFF President’s Banquet & Ball Menu Drinks Reception 6:00pm – 6:45pm Augusta Suite

mint sausage, shepherd’s pie, peas and green beans, swede mash, redcurrant jus

President’s Banquet & Ball 7:00pm – till late

Vegetarian Leek & Potato Crumble Carrot & sweet potato, grilled seasonal vegetables

Starter Roasted Duck Breast Asian plum chutney, shredded duck salad with cucumber and rice wine vinegar dressing

Vegetarian Welsh Goats Cheese Tart Pear chutney, red pepper, rocket salad Fish Course Fish & Chips with lemon salt and caper aioli Main Course Trio of Welsh Lamb Roasted rump of lamb, lamb and

Dessert Bara Brith Trifle Honeycomb, spiced Welsh Hilltop Honey gel, ice cream

Tea, Coffee & Petit Fours Table Wines Sauvignon Blanc Reserva, Paso Ancho, Valle Central, Chile 2015 Tempranillo, Merlot, Syrah, Cal Y Canto

Daffodil Wine Sponsors Kerry Foodservice 'Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.' Contact: Alan Pearce Tel: 01454 201666 Website: www.kerry-foodservice.co.uk ‘Croeso’ Drinks Reception Sponsor Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade. Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Website: www.brake.co.uk Federation Gold Sponsor Take Out Insurance Take Out Insurance is an independent broker providing specialist insurance policies for the fast food industry. We insure over 4,000 food establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact: Phil Hodgson Tel: 0330 134 4558 or 08448554606 Email: newbusiness@smeinsurance.com Website: www.smeinsurance.com/business-insurance/food-and-drink/takeaway/

Tierra de Castilla, Spain Salt & Vinegar T Quality 'Suppliers of fish and sundries to the fish and chip industry.' Contact: Derek Dews Tel: 07769 933 002 Website: www.tquality.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK's number one supplier of frozen at sea fillets to the fish friers, with the widest choice of frozen at brands in the market. Contact: Simon Smales Tel: 01482 324997 Website: www.smales.co.uk

NFFF President’s ‘Chip In’ Gold Challenge As this year’s NFFF President’s Banquet & Ball is taking place at the home of the 2010 Ryder Cup, the Celtic Manor, the NFFF can offer guests attending the event a chance to play on the iconic course. Do you fancy testing your skills on a course which challenged the likes of Tiger Woods, Rory Mcllroy, Phil Mickelson to name a few. We currently have a limited number of places available with the tee-off times taking place from 13:00pm onwards.

Vandemoortele P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last. Contact Stephen Bickmore Tel: 0208 814 7810 or 07912 389446 Website: www.vandemoortele.com

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Principal Sponsor James T Blakeman & Co Ltd

Celtic Crusade Celtic Manor Resort Coldra Woods, The Usk Valley, Newport, South Wales 25th September 2016

The NFFF President's Banquet & Ball heads to Wales The NFFF is delighted to announce that the 80th AGM and President’s Banquet & Ball, will be held at the Celtic Manor Resort in South Wales on Sunday 25th September 2016. The five-star award-winning Celtic Manor Resort is set in more than 2,000 acres of panoramic parkland at the gateway to Wales. The black-tie event will offer a truly fantastic evening of entertainment as well as fine food, wine and dancing into the early hours.

Tickets

Accommodation

Entertainment

Tickets for the event are now priced at a superb value of £75 or £675 for a table of 10. The price includes everything you'd expect at the NFFF's event of the year including a high quality night of entertainment.

For guests wishing to stay the night at the Celtic Manor please call the reservations team direct on 01633 410337.

Get ready for a truly fantastic evening of entertainment with comedian & impressionist Danny Posthill followed by Lorraine Crosby plus much more to be revealed on the night!

Other hotels nearby are still available.

Book your tickets today: Tel: 0113 2307044 Email: mail@federationoffishfriers.co.uk

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Fish and Chips Nutritional Analysis & Consumer Preferences Project A third of consumers would eat fish and chips more often if there was a more varied selection of portion sizes available, according to a new research project undertaken by Seafish and AHDB Potatoes. This project has been developed to assist fish and chip shop operators make informed decisions concerning the nutritional value of fish and chips – with the project also looking at portion size variability throughout the UK and consumer preferences regarding such topics as portion size and nutritional content. There have been three distinct strands to the overall research. First, the Consumers Preferences Survey element of the project involved surveying 1,500 consumers across the UK and seeking insight into their buying behaviours and preferences regarding fish and chips. The second thread, the Portion Size Survey element – involved the undertaking of mystery visits to just under 600 different fish and chip shops across the UK to purchase and weigh portions of fish and chips, the results of which will provide the fish and chip industry with a comprehensive overview of the wide variance that exists regarding the different portion sizes that are available to the consumer. The third thread and most involved element of the research involved the preparation and cooking of fish and chips (and mushy peas) utilising a wide variety of variable parameters – such as temperature, cooking time, cooking media, etc. – in order to provide a substantial and robust base level of samples for subsequent nutritional analysis. This nutritional analysis looked at such elements as proximates (protein, fat, energy (kcal and kJ), cholesterol), carbohydrates, fibre, fatty acids, inorganics (such as salt), and vitamins and minerals.

Following up the research, Seafish and project partners AHDB Potatoes, with support from a number of other key industry stakeholders, have developed an industry communications campaign, Enjoy Fish & Chips, to inform and educate fish and chip business operators about the research findings and more importantly to relay to them, the resultant business growth opportunities that can be grasped by operators as a result of the research. The campaign which launches in mid-September, will feature a bespoke web portal detailing the research results, along with a wide variety of online support resources, including downloadable marketing materials, tips and advice on how to manage portion sizes, implement best practise cooking methods and display nutritional advice effectively; and will also demonstrate the cost savings that shops can make by adapting their portion sizes to suit their respective businesses. The website, when launched, will be available at www.enjoyfish&chips.co.uk

WWW.FEDERATIONOFFISHFRIERS.CO.UK

14–16 October 2016

FISH, CHIPS

and fundraising

Serve up a Fish Supper for the RNLI Fish Supper is an annual fundraising event to support the lifesaving work of the Royal National Lifeboat Institution. From 14−16 October, people around the UK and Republic of Ireland will host fish-themed suppers at home with friends and family to raise donations. You can get involved and make a real difference Not everyone is a Masterchef or can host their own Fish Supper, but they may want to get involved to support the RNLI and raise vital funds. You can help with this and make a real difference. From hosting a Fish Supper in your own restaurant, to special menu deals, donation points or just spreading the word in your community. It's a great way to connect with people in support of a good cause. Will you cook up a storm and help save lives at sea? Visit federationoffishfriers.co.uk/fishsupper to find out how to get involved.

Share your Fish Supper plans on

Knock Knock Who’s there? Fish! Fish who? Bless you

#RNLIFishSupper

The RNLI is the charity that saves lives at sea Royal National Lifeboat Institution, a charity registered in England and Wales (209603) and Scotland (SC037736). Registered charity number 20003326 in the Republic of Ireland.

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Meet the Vito XS Vito UK will be exhibiting at the Fish Frying and Fast Food Show were difficult due to the internal design. Also the fact that the filter medium was at the bottom of the unit meant that cleaning was difficult. Overall we were not impressed by the standard. So we set out to have a machine that could filter the oil or fat in no longer than 4- 8 minutes (depending on size of tank) by vacuuming the oil out of the fryers through a top mounted filter paper 100% biodegradable and pumps back into the fryer in the same time set out.

Since 2011 the V80 portable oil filter system has been successfully sold into the Fish & Chip industry and continues to grow since we became members of the NFFF. Their continued support has enabled our machine to be presented in their Training Academy to all up and coming Fish Friers.

Cleaning the unit had to only involve wiping down the outside and washing the filter frame. In addition, heating the animal fats had to have a maximum time of 30 minutes from cold or keeping it hot when cleaning the fryer before returning the oil. This was achieved by a clean sheet design not copying any of our competitors as this would have not achieved such a well performing machine. The conclusion is, it is far safer to use, as no hot parts have to be removed or repositioned before filtering the next frying tank” Come along and see for yourself and chat with our staff at the Fast Food Show

To extend our range and to appeal to all types of Fish Friers and their frying mediums we wanted to design a mobile vacuum system for those who still prefer to empty their pans. As there was not much to choose from in this market – the VITO XS was born. Rob Frank – MD of VITO UK Ltd, a design engineer much of his working life flew to VITO AG in Germany and tells the story. “When we looked into the few machines on the market, it was very clear they had been constructed from various parts not related to the food industry. The first item was the internal pipework made up from plumbing fittings, very small bore and not food quality. The pumps were ok but slow and using animal fats meant that the chances of heating the fat quickly

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Thank you David Lovell! After 50 years of service, David Lovell will retire from Kerry Food Service on September 28th, 2016. David joined Kerry in August 1966 as an accounts clerk in Spillers Regional Head Office in Bristol. He then transferred within the Group to Caperns (bird seed ingredients) as Factory Accountant progressing to Henry Jones as Company Accountant and completing his accountancy studies with a CIMA qualification. In the late 70’s Spillers reorganised and Henry Jones transferred within the Group to the Lucas group of companies, David took the reins of HJ and together with the catering sales of Lucas created the Lucas Catering Division serving all parts of the Foodservice market to ensure excellent growth in this developing market. Dalgety took over Spillers in the early 80’s creating the new Dalgety Foodservice Division with David at the helm until 1998 when Kerry acquired Dalgety and Kerry Foodservice was born combining Dalgety and the fledgling Kerry foodservice sections. In addition to his foodservice career David looked after the LUCAS Brand which serves the independent Butchers market in the UK . David led the acquisition and integration of Crispex/Dinaclass/Finedine/S H Philips (Goldensheaf) /Palmer Cereals and Peak Ingredients and leaves behind Brands (Goldensheaf/Henry Jones/Dinaclass/ Chicken Train /Lucas) which are not only market leaders but also provide Kerry with valuable foundations for further progress within these fields, thus building the Kerry Fish & Chip and Southern Fried Chicken and Independent Butchers business.

relationship between his company and the NFFF and developing a friendship which has lasted since those early days in 1992 when I was charged with finding premises in Leeds capable of housing both offices and a fully equipped Training School which now has become the Training Academy. Over the past 24 years many companies have loyally supported the Federation but Kerry Foods through David has been one of the most outstanding with their contribution. It is difficult to believe this would have been maintained at such a high level without David’s input. Never one to claim the limelight he will be greatly missed. He has certainly earned his retirement and on a personal level I will miss him as will the Federation and the supply industry as a whole.”

“David has been an absolute sterling servant for the industry as a whole and has worked selflessly to improve the trade over the several years he has been involved. He is a great people’s person and also a great friend.” Tony Rogers, VA Whitley Chairman

"Generous with friends, colleagues and business partners, David Lovell has been always high spirited in the many years working with Fast Food Systems / Southern Fried Chicken and has helped us achieve our goals and superb customer satisfaction. He has a keen perception for the food service industry and we will miss him. We wish David all the best for his retirement.”

Arthur Parrington, Former NFFF President

“The Fish & Chip industry is a relatively tightly knit community, historically dominated by independent Fish Friers and independent suppliers. David Lovell ventured into this community and it was obvious to everyone, within a very short space of time, that he was “... a man with whom we could do business”. David has been staunchly and actively involved in the Fish & Chip market and the support provided by David has been tangible. As a significant sponsor of the Annual Fish & Chip Awards, in his capacity as the President of NEODA and through his drive and energy David has unselfishly supported the Fish & Chip market.

The Fast Food Systems Ltd Team

He ensured that his principal brands, Goldensheaf, Henry Jones & Dinaclass, were promoted, profiled and even cherished!

"When David Lovell retires at the end of September the trade will lose a true Giant and supporter of the trade. I have always looked up to David's wisdom and knowledge and would like to thank him, on behalf of the trade, for all that he has done and wish him a very happy and deserved retirement."

David Lovell is a kind, thoughtful and loyal friend. David’s contribution has been enormous and his many friends will miss him”. Duncan Mclean, Henry Colbeck MD

David Briggs, Friars Pride Chairman

“Some weeks ago I awoke one morning with a day to be filled by attending a North West Friers meeting and later some gardening. Little did I realise that I would have my brain scrambled by the news that David Lovell, Business Director of Kerry Foodservice, was on the point of retiring. The reason for me being taken aback was that in my previous roles as President and General Secretary of the NFFF I had had the privilege of building up a fruitful

“David has always been a keen supporter of the NFFF and the wider fish and chip industry. The support we have received from Kerry Food Service for our training academy has helped ensure that we have a state of the art facility to inspire the students and enable us to demonstrate best practice so they are fully equipped with the knowledge to go on to run successful businesses. David has also regularly attended our Associate Member and Promotions Meetings, his input has been invaluable and will certainly be missed. I would like to take this opportunity to thank David and wish him a very happy retirement on behalf of the NFFF and the entire fish and chip industry.” Andrew Crook, NFFF Treasurer

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Battered through the years By Marcus French, French’s found that Leighton’s had been taken over, and found a very knowledgeable gentleman who seemed to have all the answers to my problems, and I used Middleton’s batter powder. The theory for batter is by adding the sodium bicarbonate which is activated by an acid, it produces carbon dioxide, which makes bubbles, which produces lift in the batter. I have used sodium bicarbonate without acid, and it still has the same effect, so perhaps our water is slightly acid. When I met Stelios Theocharous of the natural batter company, now Ceres, he told me that he uses natural colourings. So I changed to his batter powder which used Beta Carotene, a natural colouring and Bicarbonate of soda. At this time I am still using this. But I have been told that is going to be discontinued. When I was 10 years old, I used to help my father, uncle and grandfather in the fish and chip shop. I could get potatoes down ready for chipping and also make the batter, the secret batter recipe which every shop has, which is passed down through the generations. We used a yellow Crypto Peerless automatic batter mixer, which matched the F2F chipper and 56lb Crypto potato rumbler. We used to get the machines serviced by Crypto Peerless every year. I would fll the bucket with cold water, scoop in plain flour from the flour bin, add to the mixing water until smoother, add salt to taste and colouring, a red colour which was cochineal made from insects, it gave a nice yellow colour to the batter. Then we added batter powder, which was made from sodium bicarbonate (wheat flour, to keep the ingredient separate) and cream of tartar (an acid found in wine making/ fruit juice). This was approximately 1969, when it was so much more simple. It then became bad to add colourings, so we made batter with no added colourings, which was ok but the batter just took the colour of the cooking oil and was paler. We then used Leighton’s batter powder which contained the colouring Tartrazine sunset yellow. At one time I could not purchase our normal batter powder so I went in search of a replacement. Some did not know what batter powder was, they prefer to sell the ready mixed flour and batter ingredient. I

I am going to use Leighton’s batter powder again. It contains Sodium Bicarbonate, salt, rice flour, Monocalcium Phosphate and Annatto an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana) I have looked up Cochineal, and found it is a natural colouring which has become commercially valuable and used again. One reason for its popularity is that many commercial synthetic red dyes were found to be carcinogenic. Things seem to have come full circle, I have used flow cups, tried MSG, used spiced flour, but in the end it is better to stick to the tried and tested batter and not alter our national treasure , Fish and Chips. The basic components of batter have not changed for years. Yes we can have heat treated flour, which makes a crisper batter and holds less frying medium. Also we have the new Pulse flour, which holds less frying medium and contains no gluten. I have always made my own batter, but have tried most of the other brands. The way to make good fish and chips is quality filtered frying medium at the correct temperature, good quality potatoes and fish, a batter which you are happy with, experience and passion. Anyone can make good fish and chips, the hard bit is to be able to consistently produce quality fish and chips all the time, which is not a secret , just lots of hard work and years of practicing.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

SHEER CLASS

The Supreme Sausage James T. Blakeman & Co. Ltd. Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 e-mail: admin@blakemans.co.uk

www.blakemans.co.uk

THE

FishFriers REVIEW

A better batter from Colin at Cromars By Colin Cromar, Cromars Colin Cromar of Cromars Fish and Chip Shop in St Andrews, Scotland’s current regional Fish and Chip Shop of the Year, used to make his own batter using a classic mix of flour, chilled water, vinegar and baking powder. Looking for consistency and keen to save time, whilst maintaining his extremely high standards, Colin began working with Middletons Foods to create his own bespoke batter. The resulting product, which is mixed with an electric mixer, needs only chilled water added to it to produce a wonderful light and crisp tempura style batter.

same every single time. If I have a young frier in for me one day, if I am on holiday for example, I know that the end product will turn out just the same, maintaining my usual high standards. It gives me enormous peace of mind. Beforehand my batter mixing was not an exact science, and it was also time consuming.” Colin finished: “Whilst I am a fan of making many things from scratch and using traditional methods where possible, in this case using a bespoke batter mix created just for you from a reliable firm like Middletons is certainly the way ahead. Customer feedback has been very positive with our light and deliciously crispy batter going down very well indeed.” www.cromars.co.uk

Says Colin Cromar: “This new batter has a very thin consistency, passing through a flow cup in 25 seconds.”

“I was very keen to get more out of my batter, which I certainly do now - this batter lasts a great deal longer. All I have to do is keep it well chilled.”

Colin continued to say that he felt Middletons had done a great job and he was keen to recommend them to others.

and

“The batter looks and tastes the

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Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

Call 01325 377189 or Buy online @ www.premier1filtration.com 14

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ISSUE 6 SEPTEMBER 2016

Meet the Millers By David Miller, Millers Fish and Chips

Brief history on Millers Fish & Chips The Miller family has been in the fish and chip industry for over 75 years and is now into its fourth generation. It was my great grandfather Joe Miller who began things when he opened the first family fish and chip shop during the war. His son Jim Miller (my grandfather) opened four fish and chip shops around York 51 years ago, including the one in Haxby. My father David Miller trained in a Michelin starred restaurant in Geneva before working as a chef on the luxury liner the QEII before joining the family business about 30 years ago.

The history of Millers batter We have used various methods and mixes over the years but have constantly tried to improve and perfect our recipe from day one. For example we used to rice cone our fish before

battering for years however within the last year we have changed this and now we donâ&#x20AC;&#x2122;t use rice cones anymore. We have found that this has improved the quality of our fish, providing a crisper finish, more even colour and the product now travels better which is essential for our take away business.

The importance of having a consistent batter! It is so important to keep your product consistent no matter what industry you are in and here at Millers we apply that same mentality across the whole business - not just the batter. To do this we put certain procedures in place to make sure every member of staff is following the correct guidelines to create a perfect mix every time. We feel that the batter mix should be the same for each customer whether it be at 11:30am in the morning or 10:55pm at night. It should be fresh, cold and most importantly the correct consistency!

How you go about making it consistent? We obviously have a standard recipe with ingredients and their specified weights and measurements but we also take extra measures. For example, flour properties can change seasonally so we train our staff how to recognise when the batter is right by feel during the mixing process. In our opinion the worst thing you can do is over whisk your batter making it too flat.

Do you make your own batter from scratch? At the moment we are using a mix but it is what we do with it that makes our batter so different. Our whisking process is unique and a crucial part of making our batter the way it is. We use certain measurements and a storage system that is very important to making our batter different from the rest!

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FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Watch out for this minefield! addition the Middleton’s product is listed on the Coeliac UK website and Middleton’s work alongside Coeliac UK to promote the correct usage of Gluten Free products in restaurants and take-aways.

Middleton’s Gluten Free Curry & Gravy There is a growing demand for quality gluten free curry and gravy products within the Fish and Chip trade. These new products have been tested and trialled within the Fish and Chip Industry to ensure they are top quality products tailored to the market.

From humble beginnings of a single fish and chip shop in the heart of the West Midlands, just over 50 years ago, to a group of 5 companies employing over 250 people. A family owned business Middleton Foods, produce Batters, Breadings, Meat Glazes, Coaters, Reformed Products and Catering Mixes.

Middleton’s New Gluten Free Factory Middleton Foods has opened a new 5,000 square feet stand-alone gluten free factory at its site in Willenhall, West Midlands. Dedicated specifically to manufacturing gluten free products, the building took six months to complete and can produce over 100 tonnes of naturally gluten free batter, curry and gravy mixes as well as a range of seasonings and bakery products per week. With the gluten free market growing significantly, Middleton Foods was eager to create an environment in which all wheat products were removed, giving full control over manufacturing and eliminating the risk of cross-contamination completely.

Middleton’s Gluten Free Batter Mix Middleton’s currently offer its Gluten Free Batter Mix, which is now available in 1kg and larger a 16kg bag. Made using Doves Farm gluten free flour, the batter mix is endorsed by the Coeliac Society and carries the internationally recognisable crossed grain symbol identifying gluten free products. In

These products are made in Middleton’s stand-alone gluten free factory and are suitable for those looking for a specific gluten free option on the menu or as a replacement product that is suitable for gluten and gluten free diets. Both new products are free from gluten, have no artificial colours, have no hydrogenated fat and are both suitable for vegetarians. For further information please call: 01902 608122 or email: glutenfree@middletonfoods.com or visit: www.middletonfoods.com For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% gluten free, but it also creates a wider range of products to choose from, both now and in the future as new ideas are developed and helps to bring the cost of gluten free ingredients down. Ryan Baker, Sales Manager, Middleton Foods, comments: “As a company we are committed to developing a whole range of gluten free products. We now have a new, fully operational, stand-alone gluten free factory that will produce a range of products for the fish and chip trade, bakery, catering and butchery markets. We launched our new Gluten Free Curry and gravy products on the 4th July this year and are delighted with the response so far”. At Middleton Food Products we also like to offer our customers extra help in achieving consistently good batters. Middleton’s are the only batter company to offer free of charge flowcups to our customers to help them maintain consistently superior cooked products. For free samples, information or to request a site visit from our sales team, please visit us on www.middeltonfoods.com or call our 24 hour helpline on 08453 706550.

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The Nationâ&#x20AC;&#x2122;s favourite batters...

...used by Award Winning Fryers

@Middletonfoods

For samples and enquiries Tel: 08453 706550 www.middletonfoods.com

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ISSUE 6 SEPTEMBER 2016

REVIEW

Fry I.T. 2017 - Ready to hit the South West with a stellar line-up! FRY I.T. 2017 is off to a great start, with an all-star line up already confirmed for the show to be held at Westpoint Exeter on Sunday 19th March 2017! The exhibition will offer a jam-packed day of show promotions, the opportunity to meet with suppliers and the Friars Pride team, show promotions, product sampling and much more. Once again, maintaining the ‘family business’ environment, there will plenty to keep children entertained too, from balloon modelling to face painting. Westpoint Arena is situated in the heart of the South West, which is not only ideal for Friars Pride’s Plymouth and Poole depot customers, but for the rest of the UK too, with the M5 a matter of minutes away from the venue and the historic city of Exeter only 6 miles away. With ample free parking and entry into the Apple iPad prize draw with every ticket registration, make sure to save the date and get ready for the ultimate exhibition for the Fish and Chip and Fast Food trade!

Product launches and innovations in the trade Once again, FRY I.T. 2017 will be packed with new and innovative product to the industry, enabling customers to be the first to find out how they can improve their business and menus.

Live cooking demonstrations and samples Visitors will have the opportunity to see live cooking demonstrations of new and existing products and sample what’s on offer. Perfect for ‘trying’ before taking advantage of the promotions available!

Something for the whole family Friars Pride is a family business, therefore FRY I.T. is organised with the whole family in mind. As always, the day will cater (quite literally!) for the whole family and will include free balloon modelling, face painting and more, ensuring every visitor can take advantage of the ‘one day only’ show promotions!

Exclusive show deals Show deals, discounts and bumper special offers will be available exclusively on the day of the show, with each visitor given a Friars Pride goody bag, containing a FRY I.T. 2017 order form, ensuring outstanding promotions and brand new products are noted down easily.

FREE seminars FRY I.T. 2017 returns with seminars by leading speakers within the industry. Previously there have been business- benefiting seminars on portion control, advertising, children’s meals, using technology and maximising your menu. In conjunction with Friars Pride’s Marketing Club, FRY I.T. 2017 will host invaluable FREE seminars to improve any business within the industry.

Back by popular demand, The Drywite Equipment Shop! The Drywite Equipment shop will also be back, by popular demand, where any equipment purchased can be taken away on the day, at a superb discount.

ALREADY CONFIRMED: Batter, Condiments & Dried Goods AB Mauri - DCA Donuts American Chip Spice Fast Food Systems Heinz Keejays Kerry; Henry Jones and Goldensheaf, Dinaclass King Asia Middleton Foods The Really Green Pea Company Weston Catering Frying Fats and Oils Duncrue - Q Toreno, Friars Choice, Spavins Beef Dripping FriWite Q Frying Fats and Oils

Pukka Q Chicken Nuggets and Steaks Triple Crown Wrights Whitby Fish Atlantika – Ocean Trawlers JFK Gadus Rammi Packaging, Cleaning & Preparation Coveris Dempson Ltd Hook and Fish Packaging Range KeCo Middleton Paper

Drinks Cott Beverages Montgomery Water Frying Range, Equipment & Signage Snowshock Vimto Advanced Stainless Aluminium Products And more! Drywite Fisherman’s Mission Drywite Equipment Shop National Federation of Fish Friers Elite Shopfitters National Fish and Chip Day 2016 Espresso Essential Seafish – National Fish & Chip Florigo Awards KFE Young Fish Frier of the Year Weston Catering Frozen Goods 42nd Street Beef Burgers 42nd Street Chicken 42nd Street Classic Sausages Double A Kebabs Golden Delight Innovate Foods McWhinney’s Sausages Mr President Beefburgers Ocean Sound Fishcakes Penny Lane Catering Sausages & Halal Sausages Pic-a-Chic

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To pre-register for your FREE tickets and your chance to win an Ipad, head to: www.friarspride.com/fry-it Friars Pride on Twitter: @FriarsPride Peterborough Head Office and Depot: 01733 316400 Basildon Depot: 01268 720140 Norwich Depot: 01603 721127 Nottingham Depot: 0115 9381860 Swindon Depot: 01793 752216 Poole Depot: 01202 743177 Plymouth Depot: 01752 262323

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ISSUE 6 SEPTEMBER 2016

REVIEW

Drywite Young Fish Friers Frying High Since its inception in 1995, the Drywite Young Fish Frier of the Year competition has flourished with each year; the competition becoming fiercer, with more and more participants developing in their careers as fish friers. This year was no exception; the standard exceptionally high and the NFFF HQ had two excellent semi-final days. The competition was founded by Kelvin Lee and Briar Wilkinson in memory of their late father Malcom Lee, and is now into its 20th year of running. The semi-final stage took place on the 23rd & 24th August at the NFFF Training Academy based in Leeds and this year it was run and judged by Kelvin Lee (Drywite Limited), Andrew Crook (NFFF Treasurer), Mark Drummond (Drywite Young Fish Frier of the Year Lead Judge), Michael Pili (NFFF Quality Award Assessor), Daniel Harding (YFFY 2009/10 Winner), James Ritchie (Independent Fish and Chip Shop of the Year Winner 2016), Nikki Hawkins (Seafish & NF&CA Events Manager) and Courtnay Baird (NF&CW Head of PR). On the semi-final day 2016 winner Ryan Hughes of the Crispy Cod said “Getting to the semi-final stage is a huge achievement and one to be proud of! So I offer a massive congratulations to each and every candidate, you are all obviously talented at what you do, and also passionate about the industry to get this far. I hope the day was enjoyable and that all the young friers came away with the knowledge you all gave your best.

I know this year we have had a lot of new entrants to the Drywite Young Fish Friers of the Year Award and I remember the first time I undertook the semifinal stage. I was excited but very nervous and the nerves got the better of me. I could have done so much better, but I got my feedback from the judges, which made me want the award even more. The next time I felt comfortable being at the NFFF Training Academy and thoroughly enjoyed the day.

Candidate advice? I wish every candidate all the best of luck. A little advice from me in the next stage at your own shop, be yourself and don't get nervous and stressed. To those that don't go through, get your feedback. 100% it's this that makes you more experienced and that makes a winner. I must admit I'm missing being a candidate this year and wish I could do it all over again. Anyway good luck everyone, and hope to see you all at the National Fish and Chip Awards,

when the winner of the Drywite Young Fish Frier of the Year 2017 will be announced. The day consisted of a practical exam, where the candidates would prep and fry their own fish and chips. Here they must show the judges that they fully understand all the elements of how to produce top quality fish and chips. This was followed up by a PR presentation in which the students outline their own media plan, how the winner of the Drywite Young Fish Frier of the Year 2017 can best promote the industry in 2017. The reason behind this is that the Drywite Young Fish Frier of the Year plays a crucial part in encouraging new friers to join the industry and it showcases the careers which are available for young people entering the trade. The final part of the day for the young friers was a presentation on ‘How Education and Training has influenced me and my career development.’

Mark Drummond stated, "Winning the Drywite Young Fish Frier of the Year Competition is probably the highest accolade for an individual in our industry and it is a great achievement for all who win, who are finalists and semi-finalists. It is only possible because of the commitment of Drywite working together with industry partners such as the NFFF, and the fact that high profile individuals in the industry such as James Richie, Mike Pili, Andrew Crook and Dan Harding volunteer their time to help judge the award. Thanks to all involved." Kelvin Lee, Managing Director of Drywite Ltd, said: “I spent a thoroughly enjoyable couple of days at the National Federation of Fish Frier’s headquarters in Leeds, helping to judge the 10 semi-finalists for the 2017 Drywite Young Fish Frier of the Year Competition together with representatives from Seafish and the NFFF. All ten semi-finalists were extremely talented young people. However, having now judged them on their practical skills as well as their marketing and presentation abilities, we have been able to pick five exceptional candidates to go through to the final”.

“The next stage of the competition will be the mystery shop visits which will take place within the next few weeks when the five finalists will be judged on their practical skills within their own working environment”.

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FishFriers REVIEW

Luke Pope Shop Name - Bankers Years in the Industry – 7 years

The Finalists are...

What is your first memory of fish and chips? Tucking into a kids portion at my first game watching Southend United with my Grandad Why did you enter the Drywite Young Fish Frier of the Year? To be able to promote an industry that I deeply care about Favourite part of your job? Engaging with customers on a day to day basis What would you be if you weren’t a fish frier?

A teacher Mushy Peas, Curry Sauce or Gravy? Curry Sauce Which celebrity would you choose to be your fish frying apprentice and why? Jamie Vardy Which three people, dead or alive would you comprise for your perfect fish and chip supper? Alan Sugar, My Dad, Ellie Goulding

George Papadamou

James Houlston Shop Name - Our Plaice Years in the Industry – 9 years

Shop - Chips Papa’sName Fish & Papa’s Hull Fish & Chips Years in the Industry – 10 years www.papasfishandchips.com

What is your first memory of fish and chips? Doing the potatoes after school every night Why did you enter the Drywite Young Fish Frier of the Year? To improve myself as a fish frier and get involved with the industry Favourite part of your job? Socialising with the customers What would you be if you weren’t a fish frier? I would have to have a long think

What is your first memory of fish and chips? Rumbling potatoes on a busy Friday night while watching my dad on the friers Why did you enter the Drywite Young Fish Frier of the Year? Great opportunity to pursue my passion Favourite part of your job? Hugely diverse role which includes everything from training, web design and of course frying great food What would you be if you weren’t a fish frier?

Mushy Peas, Curry Sauce or Gravy? Mushy peas Which celebrity would you choose to be your fish frying apprentice and why? Andrew Crook Which three people, dead or alive would you comprise for your perfect fish and chip supper? Mike Pilli, Mark Drummond, Gregg Howard

After working as a doctor I’ve realised there really isn’t another career out there for me Mushy Peas, Curry Sauce or Gravy? Neither, I’m a bit strange and like baked beans Which celebrity would you choose to be your fish frying apprentice and why? Gordon Ramsey, as I’m sure the stress of a busy shift would give him something to remember Which three people, dead or alive would you comprise for your perfect fish and chip supper? Dad and brothers

Andrew Hillier

Elise Boothroyd Amy Horsley

Shop Name -Fish & Chips Harbourside Harbourside Fish & Chips Plymouth Years in the Industry – 3 years www.barbicanfishandchips.co.uk

Shop MisterName C’s Fochabers Fish Bar Selby Years in the Industry – 2.5 years www.mistercs.co.uk

What is your first memory of fish and chips? The local chippy on the way back from my grandparents Why did you enter the Drywite Young Fish Frier of the Year? To win! This is an amazing opportunity which will further my career to a great length Favourite part of your job? Managerial duties What would you be if you weren’t a fish frier? Gastro Chef

What is your first memory of fish and chips? Looking round the shop and watching how everything was done before we bought the shop Why did you enter the Drywite Young Fish Frier of the Year? Because it’s a fantastic learning curve Favourite part of your job? Putting out a great quality product and customer service What would you be if you weren’t a fish frier? I would still be in school

Mushy Peas, Curry Sauce or Gravy? Mushy Peas Which celebrity would you choose to be your fish frying apprentice and why? Margot Robbie, as she is cast in many films. What better way than the movie industry to get your name Which three people, dead or alive would you comprise for your perfect fish and chip supper? Gordon Ramsey, William Shakespeare, Her Majesty the Queen

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Mushy Peas, Curry Sauce or Gravy? – Curry sauce Which celebrity would you choose to be your fish frying apprentice and why? Russell Howard, because he’d be really funny to teach Which three people, dead or alive would you comprise for your perfect fish and chip supper? My grandad, Jack Garratt, Ryan Reynolds

ISSUE 6 SEPTEMBER 2016

Maria Magda Illioiu Shop Name - Real Food Cafe Years in the Industry – 6 Months What is your first memory of fish and chips? When working behind the range, not to make a fire!

The Semi-Finalists are...

Why did you enter the Drywite Young Fish Frier of the Year? I entered Drywite YFFF award as it offers me a great opportunity to learn more about the industry and have a long term career in fish and chips Favourite part of your job? I like to meet new people all the time and try my best to make the best quality fish and chips. I love everything about my job. What would you be if you weren’t a fish frier?

I would be working elsewhere Mushy Peas, Curry Sauce or Gravy? Mushy Peas Which celebrity would you choose to be your fish frying apprentice and why? Hugh Fearnley Whittingstall, because he’s got a great passion for food Which three people, dead or alive would you comprise for your perfect fish and chip supper?Colin Mcgeoch - The Real Food Café Manager, Sarah Heward – The Real Food Café - Owner, Adrian Ganea – My boyfriend

Hank Kloppers

Daniel Straughan

Shop Name Papa’s Fish and Chips Years in the Industry – 9 years

Shop Name - 149 Fish and chips @ Barnard Castle Years in the Industry – 5 years

What is your first memory of fish and chips? Being at Skeggy Why did you enter the Drywite Young Fish Frier of the Year? To be an ambassador for young people Favourite part of your job? The position and team work What would you be if you weren’t a fish frier? Mechanic

Mushy Peas, Curry Sauce or Gravy? Curry Sauce Which celebrity would you choose to be your fish frying apprentice and why? Johnny Depp, It would be good publicity Which three people, dead or alive would you comprise for your perfect fish and chip supper? Robert Downey Jr, Johnny Depp, Katie Perry

What is your first memory of fish and chips? Getting cod bites by the seafront with my parents Why did you enter the Drywite Young Fish Frier of the Year? To learn as much as possible and to gain new skills and knowledge Favourite part of your job? Frying during busy periods What would you be if you weren’t a fish frier? Accountant

Mushy Peas, Curry Sauce or Gravy? Curry sauce Which celebrity would you choose to be your fish frying apprentice and why? James Corden to provide the entertainment Which three people, dead or alive would you comprise for your perfect fish and chip supper? Barrack Obama, Arsene Wenger, Usain Bolt

Sam Parry

Paul Gunn

Shop Name - Top Chippy Years in the Industry – 2 Years

Shop Name - The Bay Fish and Chips Years in the Industry – 4 years

What is your first memory of fish and chips? Peeling potatoes Why did you enter the Drywite Young Fish Frier of the Year? To further develop my career Favourite part of your job? Frying quality fish and chips What would you be if you weren’t a fish frier? Lorry driver

Mushy Peas, Curry Sauce or Gravy? Gravy Which celebrity would you choose to be your fish frying apprentice and why? Alan Carr, would be a good laugh Which three people, dead or alive would you comprise for your perfect fish and chip supper? – Elvis Presley, Liam Gallagher, Jesus

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What is your first memory of fish and chips? Winning fish and chip shop of the year at the Bay Why did you enter the Drywite Young Fish Frier of the Year? To learn more and meet new people Favourite part of your job? Making customers happy What would you be if you weren’t a fish frier? In the R.A.F

Mushy Peas, Curry Sauce or Gravy? Curry sauce Which celebrity would you choose to be your fish frying apprentice and why? Eddie Murphy, because he would make work fun Which three people, dead or alive would you comprise for your perfect fish and chip supper? Michael Jackson, Eddie Murphy, Gordon Strachan

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FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Watch out for Mr. Average! By Brian Thornhill, Thornhill Insurance If you have ever been forced to make an insurance claim which has been settled subject to the Application of Average, you’ll already know what a savage little blighter Mr. Average can be! If you haven’t, you’ve probably no idea what I am wittering on about, so here is the Formula of Average to explain things – Sum Insured Payout = Claim X -------------------Current Value Get it? Well, I thought you wouldn’t. So let me explain how Average can work against you in layman’s terms – which is how we like to do things here. I haven’t a clue how to mix the perfect batter, so I don’t expect you to know about all things insurance. That is why you go to a Fast Food insurance specialist – to look out for you and explain the small print.

Insurance Brokers, we can understand both sides of the coin as they say. Why for instance, would it be fair for an insurance company to have to pay out for a full claim when a client has only paid part of the actual insurance premium he/she should have paid, for full cover? But regardless, remember these words of warning, and perhaps cut out this article and put it with your insurance papers to remind you to remember that golden rule – AS NEW. Or better still, dig out your insurance policy booklet NOW and study your current sums insured – are they adequate to replace everything as new? You can always increase your sums insured with your insurance advisors midterm without any bother, so why not do it now? It may well prevent a whole raft of bother if you were to have an insurance claim. And stop Mr. Average from paying you a very unwelcome visit!

The easiest way to understand the Application of Average to an insurance claim is to firstly understand that insurance companies require you to insure your businesses fixtures and fittings, machinery, stock – in fact everything in your premise, including the shop front and glass, for the full replacement value - AS NEW. When calculating your sums insured for the purposes of obtaining an insurance quote, remember this AS NEW golden rule, because if you think your frying range is 20 years old and therefore only valued at £5,000.00, think again, as a brand new one will probably cost over £20,000.00, and, if you only insure it for the lower figure, you might save yourself some premium in the short term granted, but in the event of an insurance claim, Mr. Average will come calling, and trust me, you don’t want that... So, that said, here is how Average could work against you, explained in its simplest form Imagine you insure your fish and chip shop contents for £50,000 and you have a claim, say, for a small fire. The man from the insurance company pays you a visit to calculate and inspect the damage, and after he has finished, he says “Sorry, but I calculate that the replacement value of these business contents AS NEW will be £100,000.00, and therefore, as you are insured for only £50,000.00, that is half of what you should be insured for, so we will pay only HALF OF YOUR CLAIM“. That could spell devastation to your business, as I am sure you can imagine. Most business insurance, and some household insurance works like this, so it’s not just for the fast food industry. As

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THE

FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

Shop Watch Kirby’s Fish & Chip Shop, Meanwood, Leeds

Before

The recent refurbishment works at “Kirby’s” have completely transformed the visual identity & appeal of this well renowned fish & chip shop. Located in the heart of Meanwood, West Yorkshire this long established traditional take-away had gained an admirable reputation for serving great quality fish & chips prepared in a traditional manner. It was felt however that “Kirby’s” had become devoid of character & personality, the same level of care & quality associated with the food was not captured in the dated & neglected appearance of the shop.

effective palette of materials, finishes & lighting used throughout. Notable elements of the refurbishment included;

Before

The proprietor Mr. Adrian Midgley felt more than confident in acquiring the skills and expertise of Elite Shopfitters (Leeds) again when he decided to refurbish “Kirby’s” fish & chip shop having worked closely with them in the past on several of his properties, and it was a mutual feeling that the negative perception of the shop had to change, the business could not continue to progress based solely on a reputation for serving great food; the decision was made that this long established business needed to improve its appearance so that the aesthetic attributes of the shop matched the level of quality associated with the food on offer. The entire shop has undergone an impressive & radical series of refurbishment works that have created a significantly improved take-away environment which is bright, modern & visually dynamic with a simple yet

After

• The complete strip out of the existing shop, all wall & floor materials, ceilings, lighting, redundant electrics, counters, fixtures & fittings were removed throughout.

• The existing shopfront has been removed & replaced with a black powder coated aluminium framed shopfront, along with a light palette of “Blue & After Grey” ceramic tiling which adds a sense of modernity & simplicity to the traditional nature of the brickwork facade. A new illuminated fascia sign has been fitted above the shopfront & includes the “Kirby’s” branding. • The newly refurbished take-away interior demonstrate Elite Shopfitters (Leeds) ability to combine high quality material finishes & bespoke features to create highly original interiors, all of which provide the space with subtle hints of tone, colour and texture which include; a number of finishes including white gloss & red tiling creating a high level border, the ceramic tiles used on the façade have also been carried through to the customer area of the takeaway to keep the colour palette to a reasonable minimum, along with recessed light fittings & a stainless steel counter with a feature back-lit light blue finish used on the front face. The refurbishment works have given “Kirby’s” fish & chip shop an improved visual identity & greater sense of aesthetics that now match the level of food associated with this fish & chip shop.

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FishFriers

ISSUE 6 SEPTEMBER 2016

REVIEW

New ‘Trawler’ Fish & Chip Packaging Range from T. Quality Joe Kendrick, Marketing Manager – T. Quality.

• Sail away to profits in the new Trawler range fish & chip packaging • Contemporary branded design providing your shop with a clear and professional identity • Perfect portion control each and every time • Exclusively available nationwide from T. Quality T. Quality has created a new “Trawler” range of packaging to replace the leaping fish brand as part of T. Quality’s continued campaign to further reinforce its position as the Number 1 Fish & Chip and Fast Food wholesaler. The contemporary Trawler packaging range took many months of deliberation and planning before being put into production with suppliers and distributed throughout the T. Quality depot network. T. Quality’s designers took the ocean and fishing theme as inspiration for the striking wave and trawler boat design to reflect the nature of the nation’s favourite high quality Fish & Chip product inside.

The full range will consist of Fish & Chip Boxes, Greaseproof Paper, Lined Bags and Carry Handle Bags. Polystyrene Cups and new product lines will be added to the range in the forthcoming months so watch this space for more from the Trawler brand!

The Trawler packaging range has been designed to be instantly recognisable with a clean and professional look. The Trawler design is guaranteed to create exceptional stand out appeal on display at the back of the shop or shelf, attracting new and existing customers to buy across the full packaging range. The new Trawler packaging introduces classic typography with the words ‘The Nation’s Favourite, Fine - Fish & Chips’ The new branding brings the heritage and experience of T. Quality to life in a contemporary way that will appeal to consumers of delicious Fish & Chips. The refreshed, clean looking design is a complete revolution of the original branding, and demonstrates the remarkable brand changes taking place within T. Quality. “We are absolutely delighted with the new packaging designs. They look great, and will certainly provide our customers with a professional identity”

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INTRODUCING THE NEW TRAWLER RANGE

New!

7EMP E[E] XS TVS½XW MR XLI RI[ 8VE[PIV VERKI ½WL GLMT TEGOEKMRK 'SRXIQTSVEV] FVERHIH HIWMKR TVSZMHMRK ]SYV WLST [MXL E GPIEV ERH TVSJIWWMSREP MHIRXMX] 4IVJIGX TSVXMSR GSRXVSP IEGL ERH IZIV] XMQI )\GPYWMZIP] EZEMPEFPI REXMSR[MHI JVSQ 8 5YEPMX] Available from

08452 505605

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FishFriers REVIEW

Krispies introduce some new fishy friends As part of our ongoing Putting Fish First campaign we are delighted to introduce some new fishy friends that will be coming to Krispies specially for kids. Mr Krispies new friends – Charlie Cod, Hollie Haddock and others – will feature on our brand new kid’s meal box (right) and with every single kid’s meal bought the customer will receive a unique Krispies Collectors Card. There are eight to choose from and each card gives a brief, fun guide to the habitat and behavior of each fishy character. To find out more we are encouraging people to go to our website where they can read and download longer stories about each fish. Based on fact (with a liberal sprinkling of fiction) each story will teach the child a little bit more about each species of fish and hopefully make them

laugh too. We also have a few fun and games on the website to keep them entertained. All our fish based kid’s meals are made from sustainably caught fish and are homemade in the shop. We have cod bites and fish cakes or they can choose our mini portion of fried fish with either traditional or Krispies famous battered chips. Designed especially for Krispies, our intention is for the fishy characters to engage children and encourage them into Putting Fish First in their diet and choosing fish over other menu items when they visit our shop. We are extremely excited about our fun new friends and to ensure the initiative launches with a bang we having a launch on 16th September 2016 when between 4.00pm and 8.00pm all kids meals, served in the new box with a free collectors cards, will be £1.50 and there will be balloons, face painting and more.

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ISSUE 6 SEPTEMBER 2016

Champion Frier Has Come to Town NFFF Training Academy James Ritchie, Simpsons Fish & Chips showcases his skills to the NFFF students on the August Three-Day Course. On Tuesday 9th August the NFFF were delighted to welcome James Ritchie guest frier on the course. The appearance of James as our guest frier alongside our other guest friers that we have had in recent months and the ones to come in future, on top of our own NFFF awarding winning resident friers, offers students attending the course a wonderful insight into how award winning shops are run. James has done a full circle from being a student on the course to now being a guest frier which James will explain,

"I was 23 years old when I did a three day training course at the Federation in Leeds, Bonny (my wife) and I travelled up, a year after we opened our shop, to see if we could learn something new. We were taught by the legend that is Arthur Parrington, a man who started his career in fish and chips 4 years before my mother was born! Wow, what an achievement. The course not only taught me how to cook fish and chips and the variable ways to do so, it put fire in my belly to make it a success. Itâ&#x20AC;&#x2122;s not something you grow up wanting to do, running a chippy, but once youâ&#x20AC;&#x2122;re in the trade you get whisked

along and want to do better and better. I have no doubt it played a huge part of our winning Independent Takeaway Fish and Chip Shop of the Year this year. Now here I am, 30 years old, for the first time the safety shoe is on the other foot. Being a guest frier was something I never even considered Iâ&#x20AC;&#x2122;d do, it was for trade celebs! I stood to do my presentation knowing my words might influence people and that can be daunting, sometimes shops work out and sometimes they donâ&#x20AC;&#x2122;t, often thereâ&#x20AC;&#x2122;s no recipe for success and itâ&#x20AC;&#x2122;s down to luck, but I hope I inspired people to keep pushing and trying to make their businesses a triumph. I wish all the â&#x20AC;&#x2DC;studentsâ&#x20AC;&#x2122; huge success in their careers going forward and perhaps one day one of you will be guest frying. The NFFF Training Academy has been totally revamped since my training course, and alongside the great education the resident trainers provide such as Craig Buckley and Dan Harding the facilities are equally impressive and make learning easier."

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ISSUE 6 SEPTEMBER 2016

REVIEW

Make an impact with the Hook and Fish Packaging Range Hook and Fish packaging has been specially created as your complete branding solution. From boxes to bags, finished off with effective point of sale, the range provides a contemporary and fresh look, whilst ensuring perfect portion control. The comprehensive range includes everything you need to refresh your shop image and be more environmentally friendly, featuring a contemporary and fresh design to suit the needs of the modern day fish frier and end consumer:

• Paper carrier bags for large orders, to fit every size of the box • High density carrier bags for a cost effective bag for any size order • SOS paper bags for one-step wrapping and grease resistance • Pots in 7 or 10oz clear plastic, 7oz card or 3.5oz polystyrene, that fit perfectly in a box • Napkin and Chip Fork dispenser to add a finishing touch to the perfect Fish and Chips Take your brand experience even further with Hook and Fish point of sale, which includes a 60 litre branded bin, pavement swing sign, window stickers, open/close signs, posters and bunting. Perfect for attracting new customers and making an impact with your existing customer base! Refresh your business today with Hook and Fish packaging, available exclusively from the Q Partnership: Henry Colbeck www.colbeck.co.uk 0191 482 4242 @HenryColbeck

• Single corrugated boxes for portion control and Fish and Chips keep crisp and fresh • Two compartment boxes for a built in divider to prevent the Fish and Chips sticking together

VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

• MK boxes for a high gloss finish and convenience of a readymade box • MK trays for a high standard of presentation

Friars Pride www.friarspride.com 01733 316400 @FriarsPride

• Formed trays for an environmentally friendly and easy to use, stackable tray • Printed greaseproof paper for both functionality and presentation

FriWite – RSPO Certified Sustainable Palm Oil FriWite is the RSPO [Round table on Sustainable Palm Oil] certified sustainable palm oil that fries pure and light in colour enabling you to create perfect fried food. FriWite is exclusively available from Friars Pride, Henry Colbeck and V A Whitley. Sustainable palm oil production is comprised of legal, economically viable, environmentally appropriate and socially beneficial management and operations. RSPO members make up a large part of the world’s palm oil that is produced and sold in the global market. [Source www.RSPO.org Sept 2016] The Q Partnership comprising Friars Pride, Henry Colbeck and V A Whitley are members of RSPO. So not only is FriWite produced from only the best ingredients, it is now certified as fully RSPO certified sustainable palm oil. This means you can purchase FriWite knowing that the product meets the supply chain requirements and standards set out by RSPO, from plantation grower through to your shop. The requirements FriWite meets are set out and audited by RSPO independently and the use of the logo trademark is granted only upon successful certification.

FriWite has no hydrogenated fats and with less than 1% trans fat, you can positively promote the benefits of frying in FriWite to your customers. Point of sale such as posters and window stickers are all available upon request.

FriWite • RSPO certified sustainable palm oil • Fries pure and light in colour • No hydrogenated fats • Less than 1% trans fat • 100% Palm Oil

FriWite is available exclusively from Friars Pride, Henry Colbeck and V A Whitley, members of The Q Partnership. If you would like to “fry the benefits” of FriWite call your local exclusive distributor today. Henry Colbeck www.colbeck.co.uk 0191 482 4242 @HenryColbeck VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899 Friars Pride www.friarspride.com 01733 316400 @FriarsPride

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The â&#x20AC;&#x2DC;Frying Mediumâ&#x20AC;&#x2122; for the Nation For the pure and light fry that is completely sustainable ....

Creating perfect fried food RSPO certified sustainable palm oil Contains no hydrogenated fat 100% vegetable oil Contains less than 1% trans fat Solid frying palm oil 12.5kg pack

Premium Quality Palm Oil 2-0638-16-000-00 2-06388-16-0 000-00

Exclusively available from: Henry Colbeck Limited Tel: 0191 482 4242 www.colbeck.co.uk

V.A. Whitley & Co Ltd Tel: 01706 364 211 www.vawhitley.co.uk

Friars Pride Ltd Tel: 01733 316 400 www.friarspride.com Members of The Q Partnership

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Fochabers Fish Bar is the first fish and chip shop to achieve Investors In Young People accreditation Fochabers Fish Bar is the first fish and chip shop to achieve the Investors in Young People Accreditation, the only people management standard that focuses on an employer’s recruitment, development and retention of young people. This represents a true commitment to the training and development of young people and demonstrates Fochabers Fish Bar as an employer of choice for young people. Launched in July 2014, Investors in Young People originated through a key recommendation from the Commission for Developing Scotland’s Young Workforce, led by Sir Ian Wood. The accreditation is offered to all businesses across Scotland and exists to recognise and support organisations across Scotland in the employment of young people. Having now achieved the accreditation, Fochabers Fish Bar is now eligible to use and display the Investors in Young People logo and plaque, and enjoy its benefits. Commenting on the award, Owner Darren Boothroyd said, “We are incredibly proud to have achieved the Investors in Young People accreditation. We take great pride in creating careers out of jobs for our young team and

gaining this award demonstrates our commitment to the development of our staff and compliments our ongoing work with the Modern Apprenticeship programme” Peter Russian, Chief Executive of Investors in People Scotland, said “This is a fantastic achievement for Fochabers Fish Bar, and I and the whole IIYP team would like to wholeheartedly congratulate them. The Investors in Young People framework not only recognises and supports organisations in the employment of young people, but marks them out as an employer of choice. I envisage that many more organisations will wish to follow in the footsteps of Fochabers Fish Bar and demonstrate their commitment to young people by working with the Investors in Young People framework.” He continued: “The benefits of recruiting and developing young people are countless. These include the creation of a talent pool for the future, new and increased skills in areas such as IT and social media, fresh eyes and mindsets into business operations along with enthusiasm and unique talents.” Fochabers Fish Bar has operated as a fish and chip shop in the North East of Scotland for over 60 years and current owner Darren Boothroyd has run the shop for nearly 3 years. They currently employ a total of 9 employees of which 7 are between the ages of 16 and 23, within the last 3 years a total of 7 employees have either completed or are completing Modern Apprenticeships and SVQs. The Fish Bar has won many awards and accolades under Darren’s ownership including: Modern Apprenticeship Micro Business of the Year 2015/16, Best 50 Fish and Chip Shops 2015/16 and Fish and Chip Shop Quality Award and were finalists at this year’s National Fish and Chip Shop Awards.

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CLOSING DATE FOR ENTRIES - 30TH SEPTEMBER 2016

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FishFriers REVIEW

Fish Frying Apprenticeship by Lee Cooper, Seafish Strive Training announce the launch of their new Food and Drink Apprenticeships division

Left to right, Ivan Jaines White, Craig Buckley, Ursula Hartland of Strive Training, Gill Alton of Grimsby Institute, Lee Cooper

Strive Training are delighted to announce the launch of their new Food and Drink Apprenticeships division. The initiative features industry-based Fish and Shelfish apprenticeship programs to develop workers’ and managers’ skillsets, experiences and capabilities. These qualifications will be delivered by an experienced team led by Ursula Hartland, in close co-operation with Seafish, FDQ, and the National Federation of Fish Friers. Ursula Hartland said: “This is a very exciting new opportunity for the Seafood Industry, where quality training and qualifications are essential for future growth.”

Johnny Phillips, Director of Strive Training, said: “We’re extremely focused on making a real difference to workers and their employers within the Seafood Industry.” Lee Cooper of Seafish said “Strive Training are the latest fish and shellfish apprenticeship provider to be recognised by the Sea Fish Industry Authority. Given the expertise and experience of Ursula and her team, we anticipate a significant takeup of apprenticeship opportunities by fishmongers, fish friers and processors over the coming months from the south coast up to Yorkshire and Lancashire”. Given the industry’s excellent recent record of investing in its people, Strive Training is ready for what it anticipates will be high demand.

For more information on how Strive Training can support businesses with their training goals, please contact Ursula Hartland on 07557 818 089 or Strive Training on 0208 952 4856. More information can also be found at www.strivetraining.co.uk

Yorkshire and Lincolnshire Seafood Training Network The Yorkshire and Lincolnshire Seafood Training Network was launched on Tuesday 2 August 2016 at the Grimsby Seafood Village Training School in front of an invited audience of employers, trainers and other interested parties. The Network is a collaboration between five partner organisations who have agreed to come together to promote the take-up up of fish and shellfish training opportunities, promote careers and qualifications and improve the availability and delivery of training throughout the region. Craig Buckley of the Fish Bar in Crewe was on hand to represent the NFFF and to explain to the audience the services and support available through the Fish Frying Academy in Leeds.

In his role as a Federation Director, Craig along with the other partners launched the Network with the signing ceremony at the end of the day’s proceedings. Ivan Jaines White, Commercial manager of the Seafood Village site chaired the proceedings and stated that training in the industry was needed now more than ever, particularly if employers were to attract the young capable recruits that the future of the industry is dependent on. Lee Cooper of Seafish and the Seafood Training Academy said: “This new Network joins similar Networks in Wales, Northern Ireland and Scotland. Collaboration between these already established Networks and the new Yorkshire and Lincolnshire Seafood Training Network, should lead to exciting new opportunities for the seafood industry in all regions.”

“The new partnership brings together a range of important skills and resources including two fish and shellfish apprenticeship providers, dedicated training facilities for fish friers in Leeds and fishmongers in Grimsby, and UK wide access to the expertise of fish and shellfish trainers, qualifications and programmes through Seafish and the Seafood Training Academy.” The Network is now open for businesses to join. One of the first fish friers to join the new Network was Papas Fish and Chips of Willerby. If you would like to become a member of a Network please email academy@seafish.co.uk

Learn something new today! This is the motto of the Seafood Training Academy, its partners, and the four Seafood Training Networks that support Seafishapproved trainers across the UK. It’s also splashed across the front cover of the Academy’s new training programme, a 6 page full colour publication that lists the 17 main training programmes available from Seafish and the Seafood Training Academy. Featured in the programme are food safety, fish frying and management level qualifications, plus much more. For a free copy of the programme contact training@seafish.co.uk with your full contact details or view it online at www.seafoodacademy.org

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ISSUE 6 SEPTEMBER 2016

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

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

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

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

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

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

NFFF Associate Members Business Directory INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org BUSINESS & CARD PAYMENT SUPPLIES Chip & Pin Solutions Chip & PIN Solutions is one the UK's leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members. • Card Terminals & Card Processing • UK's 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk

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

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frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, specialising in insurance for the fast food NFFF industry since the 1980’s. We MEMBE DISCOU R insure a significant number of AVAILA NT BLE fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions. Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk

Milner Solicitors Leeds-based Milners Solicitors has been helping businesses and individuals in the UK and Europe with expert legal advice and representation since 1897. Our personal service on every matter ensures every client benefits from experience and expertise that enables swift turnaround of work, as well as solutions and advice that have clients’ long term interests at heart. We provide a full suite of Personal and Business legal services, including Dispute Resolution & Litigation, Commercial & Corporate Law, Commercial and Residential Property, Employment Law, Family Law, Wills & Trusts. Contact: Mat Haynes Tel: 0113 3801 859 Email: mat.haynes@milnerslaw.com Website: www.milnerslaw.com Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies for the fast food industry. NFFF MEMBE We insure over 4,000 food DISCOU R establishments from the AVAILA NT BLE smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Collins Seafoods Limited 'Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.' Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK’s number

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NFFF Associate Members Business Directory one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion. Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality valueadded and natural seafood range. All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: cklinge@klinge-chemicals.co.uk Web: www.losalt.com/uk

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

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

BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more glutenfree choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fastfood establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our allinclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com

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Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system. Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk Point 2 Signs & Displays With over 50 year’s experience, we have established ourselves as one of the leading sign and display companies within the catering and hospitality sector. Our catalogue contains over 3000 signs and products for Café’s, Bar’s, Restaurants, and Fish & Chip Shops, Takeaways….. all available for next day delivery. Our Comprehensive range of health and safety signs, catering signs and food labels for the caterer. Helps you and your staff conform to food standards and kitchen hygiene, required by the HSE and the Food Standards Agency. Alongside our stock products we also provide a bespoke design and print service. Posters, Menus, Banners, Café Barriers, Pavement Signs and chalkboards. We have a sign and display solution to meet your needs. View, Order or Download our catalogue today. Contact: David Walker Tel: 01253 209420 Email: sales@point2signs.co.uk Web: www.point2signs.co.uk The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www. fishermensmission.org.uk The Sustainable Restaurant Association The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out. Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com

ISSUE 6 SEPTEMBER 2016

NFFF Associate Members Business Directory FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com

Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk

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

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

OILS AND FATS Olenex Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the fryers’ favourite for over 50 years. Contact: Cyril Solomons Tel: 01322 444836 Mob: 07714 335464 Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele /P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last." Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk

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

Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com

Hopkins Catering Ltd Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz

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

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

Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com Henry Colbeck Ltd Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials. Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment. Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service National wholesaler JJ Food Service is a £182m foodservice specialist with eight branches across the UK and more scheduled to be opening in 2016. The business delivers to Quick Service Restaurants, cafes, restaurants, local authorities and more, offering a wide range offish and seafood items including Frozen at Seacod, haddock, plaice, dogfish,cold-water and warm-water prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options. Next-day delivery is available for orders placed up until 9pm and same-day collection is available for all customers, seven days a week. JJ's three-month price hold means that customers can enjoy highly-quality products at competitive and consistent prices.63% of JJ’s sales come from orders placed online. Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991 Email: info@jjfoodservice.com; sueguilfoyle@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk

WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk

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

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Traders Board Fish & Chip Takeaway Manager / Fryer wanted Salt & Malt is an ever-expanding premises consisting of a traditional fish & chip takeaway attached to what is a bustling café by day and a stylish restaurant by night. It is right next to the beautiful Chew Valley Lake, and is an easy drive from Bristol, Bath and Wells.

You will be responsible for overseeing the staff in the takeaway and ensuring everything produced is of top quality. The takeaway also fries the fish & chips for the café/restaurant section of the premises, so you will need to be good at balancing this with the busy takeaway trade.

service, cleaning and staff management.

Responsibilities will be varied, and include purchasing, production,

Please send CV and cover letter to info@saltmalt.com

Previous experience in a similar role required. Hours: full time Salary: dependant on experience Must have own car

Wanted Fish Fryer/Manager The Bluefin Chippy in York is after a new manager to work in its busy shops. If interested please contact Vinny on 07966000389 or email thebluefinchippy@gmail.com

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

Leasehold £94,950 Well established and highly recommended takeaway fish and chip shop. With busy lunch and evening trade. Excellent location close to the M4 motorway in Newport, South Wales. Fully equipped and ready to go (with all fixtures and fittings included). Large premises; offered with a new lease. Must be seen to be appreciated. Contact: Beatrix Hughes 07969298927

PLEASE NOTE: The Fish Friers Review is the 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 6 SEPTEMBER 2016

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

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

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

AREA 6 – MEETING Hello to all existing and new members’ whose business falls within our area.

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

We aim to provide an opportunity for fellow fish friers to meet in a social environment and discuss and share best practices.

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

The get-together has been successful for many years and we get regulars and a flow of newcomers at our meetings which we hold twice a year usually April and October at a variety of venues within our area. We also at times have trade speakers.

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

Part of your fees is passed onto us for running the area. SO!!! Why not come along to our next meeting. SUNDAY 23 OCTOBER 12-4 @ THE FARMERS - 200 BROADWAY YAXLEY PETERBOROUGH PE7 3NT We will have carvery lunch followed by the meeting. Also meet the new Chairman of our Area Michelle Moffat from Central Fish Bar Holbeach, who we welcome and thank for taking over the role from Mike Smith, who we wish well.

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

PLEASE PUT THE DATE IN YOUR DIARY WE LOOK FORWARD TO SEEING YOU Alan Doggett - Area Secretary 01462 437021 - townfryerhitchin@gmail.com

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10 questions with... Alan Pearce, Kerry Food Service 1. What would you do with £500,000? Spend it on doing bucket list experiences/challenges... You only live once and you can’t take it with you 2. What is your dream holiday destination in the UK, and also abroad? Carbis Bay in Cornwall the scenery always takes my breath away and abroad is the Island of Kos something about the place that makes me completely relax and unwind 3. What is your favourite sport, and which is your least favourite? Favorite is Basketball I played a lot in my youth representing England coming a close second is Football & Golf the sport that sends me to sleep is squash!

in a nearby country pub also going to watch Aston Villa if they are playing at home 7. What is your favourite drink? Anybody that knows me knows I’m not the biggest of drinkers of alcohol but I do love my “Coffee” I like it strong and black 8. Do you prefer cod or haddock? I do prefer haddock because in my opinion it has a stronger flavour, living in the Midlands I have to request a piece to be cooked as cod is the preference in my part of the world 9. What is your first memory of fish and chips? Like most people my first experience was having Friday Fish & Chips tea with my family, I always remember dad going to the local shop to get it, mom would ask me and my sister’s to set the table do some slices of bread and butter. Mom would but the plates in the oven to warm them up... Let the feast begin!

4. If you could be granted one superhero power, what would it be and why?

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

Fly like “Superman” so I could get around quicker and avoid the car park known as the M6!

The institution of Fish & Chips will outlive us all, it’s 150 plus years old and still incredibly popular. As consumers become more aware of what they eat and the health and nutritional value of their food the key building blocks of our dish, fish & potatoes are corner stones of the British diet and I can’t see that ever changing. The provenance and sustainability of our food sources are becoming more important to consumers and as an industry we embrace this and educate our customers about what they are eating and where it comes from

5. Which three people, dead or alive, would comprise your perfect dinner date? John Hurt, Brian Blessed and Bill Gates…..What an interesting conversation that would be! 6. Describe your perfect weekend. Going for a walk in the Lickey Hills followed by a long lunch

WWW.FEDERATIONOFFISHFRIERS.CO.UK

4VQFSÅ£TI VTF 4VQFSJPS GPS consistent and excellent results ard higher Set the stand

In 1970, a good Yorkshire gentleman called Alan Rhodes, had the vision of creating a company that XPVME TFSWF UIF CFTU :PSLTIJSF Å£TI DIJQT JO UIF 4PVUI &BTU PG &OHMBOE PQFOJOH IJT Å£STU TIPQ JO *TMFXPSUI .JEEMFTFY 'SPN JUT CJSUI UP UPEBZ 4VQFSÅ£TI IBT HSPXO to 7 branches and is now run by the second generation PG UIF 3IPEFT GBNJMZ Ç&#x2021;

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

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As part of the continued strategy we strive to ensure FBDI Å£TI DIJQ TIPQ PÅ¢FST QSPEVDU DPOTJTUFODZ BDSPTT the business. One of the most important elements is UIF GSZJOH NFEJVN BOE JO PVS PQJOJPO 4VQFSJPS #FFG Dripping from Nortech Foods has proven to be the Å£OFTU BOE NPTU SFTQFDUFE CFFG ESJQQJOH GPS RVBMJUZ taste and consistency.

Box contains 20kg (4 x 5kg)

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