Fish Friers Review Issue 7 2016 by National Federation of Fish Friers

THANK YOU TO EVERYONE WHO ATTENDED THIS YEAR’S NFFF PRESIDENT’S BANQUET & BALL!

THE

FishFriers

ISSUE 7 OCTOBER 2016

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

Pages 10-13 Sides - Curry, Gravy, Mushy Peas

Making Christmas Magica Save + Select The Loyalty Scheme for customers of The Q Partnership, formed by: Henry Colbeck, VA Whitley and Friars Pride. You can exchange just 250 Save & Select Points for a great choice of £10.00 vouchers or gift cards including Love2shop and Sainsbury's. Page 21-23 NFFF President’s Banquet & Ball

Redeem your points now in time for all of your Christmas shopping!

NEW

For further details contact your local Q Partnership supplier;

Page 31 Become an NFFF Trainer/Assessor

Henry Colbeck Limited

VA Whitley and Co Limited

Tel: 0191 482 4242 www.colbeck.co.uk

Tel: 01706 364 211 www.vawhitley.co.uk

Friars Pride Limited Tel: 01733 316 400 www.friarspride.com

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

Anne Wallace always fries in Anne Wallace has run the award winning Taylors Fish and Chip restaurant and takeaway in Stockport since 1987. She has always believed passionately in effective staff training and recently received a well deserved O.B.E. for her contribution to adult learning in the community. Good training goes hand in hand with great food and Anne’s Fish and Chips are simply the best. “The oil is the most important thing in this business” she says and she knows that there is only one oil that will produce delicious tasting food every time and keep her customers coming back for more. The oil Anne Wallace chooses is Frymax. Frymax is produced from top quality pure white sustainable premium palm, which is additive free and contains no hydrogenated oils. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality. Frymax is as good today as when it was launched over 60 years ago. Anne Wallace knows that to produce the best, you have to use the best and there is none better than Frymax.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

Points of View

Contents...

By Gregg Howard, NFFF President

Page 4 – UK’s Top 10 Fish and Chip Shops Page 6 -7 – What’s Cooking 2017 Page 10 – The Sides – Curry, Gravy & Mushy Peas Page 16-17 – FRY IT 2017 Page 18 – NFFF AGM Page 21-23 – President’s Banquet & Ball Page 24 – Isle of Ely Page 26-27 – Potatoes with Dolphin Page 31 – Become an NFFF Trainer/ Assessor Page 44 – 10 Questions with Kelly Barnes, Krispies

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

We were delighted to welcome so many members, guests and friends and the Welsh showed us that they certainly know how to party. There was great entertainment from our MC for the evening, Lenny Dee along with Danny Posthill and Lorraine Crosby.

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

You can read all about the AGM & President’s Banquet & Ball on pages 20 -24. TY

THE NATIONAL

DE ON TI RA

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

IS S I G

SH FRIE

N IS TH

O F FI

FISH & CHIP QUALITY AWARD

R DE

ATIO N O

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? 56% of people buy fish and chips to eat in the home as a family meal Issue 8: Booking Deadline – 4th November 2016, Copy Deadline – 11th November 2016, Publication Date – 9th December 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

I am delighted to announce that at this year’s AGM we welcomed Lesley Graves from Burton Road Chippy to the NFFF Board of Directors. Lesley brings a wealth of knowledge and experience to the Board and we have already seen the work she can provide when she undertook a recent Healthy Eating Master Class in Scarborough; this has gained praise from the local council. I would also like to pass my thanks on to Mike Smith who has decided to stand down from the Board of Directors, over the years Mike contributed his time and effort and it is appreciated. Moving on, we must thank all of our sponsors; Brakes Fast Food Division, Kerry Foodservice, Takeout Insurance, T.Quality, F Smales & Son Ltd, Vandemoortele and special thanks go to James T Blakeman, who were our Principal Sponsor for the evening.

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

Fish Friers Review

There is only one place where I can start and it’s to reflect on a wonderful weekend in Wales at the recent NFFF AGM and President’s Banquet & Ball. Firstly I must thank NFFF Regional Director for Wales, John Penaluna, and the NFFF head office staff for the outstanding job they did in organising this year’s event at the Celtic Manor Resort.

In this period we also saw the regional winners announced in the form of the finalists for the 2017 Independent Fish and Chip Shop of the Year Award. Congratulations to the 10 shops who have made finals day in London, I look forward to catching up with you all down there. A couple of points stand out from the final 10, the first being it’s great to see 7 new finalists to 2016 regional winners list. It shows we have lots of top quality shops frying it out to be crowned our number 1 fish and chip shop in the UK which can only be healthy for our industry. My second point is positive in regards to the NFFF, we can say 9 of the top 10 finalists are NFFF members and also NFFF Quality Award holders. If you are a shop looking to enter the award, look into becoming an NFFF Quality Award holder. The assessment provides you with a valuable insight into you shop. It opens your shop up to an industry professional to see where you are succeeding but also areas where you can improve. To complete an eventful few months we also had the final exhibition of the year, the Fish Frying & Fast Food Show, held at Donington Race Park by Fry Magazine supported by Kerry Foodservice. Once again it was another packed out show. Thanks must also go out to Isle of Ely and Chippy Chat for the regular Isle of Ely Open Day. The day offers a great insight into the hard work and effort our potato farmers must undertake to keep our potatoes to the highest standard for frying.

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 September and October 2016 Contact Name

Shop Name

Contact Name

Location

Mr Ian Stansfield Mr Ged Hulme Mr Robert Dooley Mr Colm Mcdonagh Mr Adrian Warner Mr Mark Landamore

Kodite AG The Golden Fry Cliff Road Mcdonagh's Chumley Warners Landamore's Fish & Chips

Mrs Cam Tu Lowery Mr John Paul Sheridan Mrs Natalie Cockerill Mr Warren Bower Mr Ian Mc Cloy Mr Nicolas Toyn

No shop yet - provisional member No shop yet - provisional member Cockerills Harbour Fisheries No shop yet - provisional member The Fountain Take Away No shop yet - provisional member

Shop Name

Location

New Members (continued)

Returning Members Switzerland Anglesey,Wales Co Waterford, Eire Co Galway,Eire Queensland, Australia Norwich, Norfolk

New Members Milton Keynes Largs, Scotland Bridlington, East Yorkshire Exmouth, Devon Coatbridge, Scotland Stalybridge, Cheshire

Mr Josh Eggleton Mrs Katie Barker Mr Ross McNeill Mr Satwinder Badesha Mr Scott Mc Dowell Mr Ayaz Ahmed Mr Arni Rudolf Mr Franco Vega Mr Sean Jobson Mr Stuart Coleman Mr Andrew Pimlott Mr Baljit Dhillon Mr Josh Sahota Mr Umar Malik

Salt & Malt Katie's Traditional Fish and Chips No shop yet - provisional member The Mobile Plaice No shop yet - provisional member Southfield Fisheries Fish & Chips Vagninn Vega and Son Fish Bar Cod Loves A Fryer Chessington Fish Bar No shop yet - provisional member No shop yet - provisional member Sunnys Plaice Atlantis Fish & Chips

Bristol, Somerset Barnard Castle, County Durham Ipswich, Suffolk Chester le Street, County Durham Romford, Essex Bradford, West Yorkshire Yeykjavik, Iceland Hitchin, Hertfordshire Washington, Tyne and Wear Chessington, Epsom Boston, Lincolnshire Glasgow, Scotland Sleaford, Lincolnshire Paisley, Scotland

Training Since January the NFFF welcomed 235* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the October three day course, the NFFF welcomed Barry Camfield from North Beach Fish and Chips as a guest frier. Upcoming three day training courses are as follows: 7th, 8th, 9th November, 5th, 6th, 7th December

Quality Award New and Returning Members September 2016 Contact Name

Shop Name

Location Returning Members

M Colin Cromar Mr John Wild

Cromars Tarnbrook Chippy

Mr Mike Shaw Mr David Thacker

Shaws Fish & Chips The Chippey

Fife, Scotland Heysham,Lancashire

New Members Barnsley, South Yorkshire Belfast, Northern Ireland

Exhibition Dates What's Cooking? 2017 5th February 2017 Location: Newcastle Racecourse Website: www.colbeck.co.uk Innovation 2017 26th February 2017 Location: Macron Stadium, Bolton Website: www.vahitley.co.uk FRY I.T. 2017 19th March 2017 Location: Westpoint Arena, Exeter Website: www.friarspride.com/fry-it-2017

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

NFFF Activities Key

Date

NFFF Activity

NFFF Representitive

19th September

Northern Barents Sea High Table, London

Gregg Howard, President

19th September

NFFF Associate Members Workshop

Stuart Atkinson, Vice President

20th & 21st September

Three Day Training Course, Leeds

CB AC

Andrew Crook, Treasurer

21st September

One Day Training Course, Kilkeel, NI

25th September

AGM & President’s Banquet & Ball, Newport

AC, AHA, CB, CM, GH, HB, HM, JP, JW LG, RN, SA

John Penaluna, Regional Director

3rd, 4th, 5th October

Three Day Training Course, Leeds

CB, DT, HM, LF

John Wild, Regional Director

11th October

One Day Training Course, Leeds

AHA

Alan Hanna, Regional Director

12th October

One Day Training Course, Leeds

18th October

Quality Award Champion Award Judging, Leeds

CM, LG

Lesley Graves, Regional Director

24th 25th, 26th October

Three Day Training Course, Kilkeel, NI

Hugh Mantle, Regional Director

24th October

NFFF Associate Members Meeting, Leeds

AC, KC, RN, SA

Craig Buckley, Regional Director

24th October

One Day Training Course, Leeds

DT CM

Craig Maw, Regional Director

Karen Clark, PA to the Directors

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

CM X3, CB X1,

Range Issue

Utilities Query

Oil Issue Media Enquiry

AC X3, LG, CM

Potato Enquiry

Equipment Enquiry

Fish Enquiry *These figures are current at the time of going to print – Issue 7 – 7th October

Save & Select - Making Christmas Magical! Jacqueline Pearson, Head of Marketing at Henry Colbeck and Save & Select Brand Manager commented;

The Save & Select Christmas Promotion is now available to customers of The Q Partnership – Henry Colbeck, VA Whitley and Friars Pride.

“We love giving our customers something to say thank you for their business and Save & Select provides us with the ideal opportunity to do just that. The choice of vouchers is very appealing as it provides the flexibility for customers to treat themselves to exactly what they want, when they want it.” For further information about Save & Select contact your Q Partnership supplier;

Save & Select is the long running customer loyalty scheme launched almost 25 years ago. 250 Save & Select Points can be exchanged for £10.00 worth of vouchers from a great choice which includes Sainsbury’s and the new Love2shop Gift Card. Love2shop cards can be used at over 70 high street stores which now includes Marks and Spencer and Currys/PC World.

FIND US ON

Henry Colbeck 0191 482 4242 www.colbeck.co.uk

VA Whitley & Co 01706 364 211 www.vawhitley.co.uk

Friars Pride 01733 316 400 www.friarspride.com

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

UK’s Top 10 Fish and Chip Shops Announced The UK’s top 10 fish and chip shops have been announced today. Shortlisted as part of the awards which are widely considered as the ‘Oscars’ of the fish frying industry, the 10 shops will now compete for the ultimate accolade - Independent Takeaway Fish and Chip Shop of the Year – and aim to claim to the title of ‘best fish and chip shop’ in the UK.

Fochabers Fish Bar Moray (Scotland)

Covering the length and breadth of the country, the 10 finalists are:

The Dolphin Takeaway Dungannon, County Tyrone (Northern Ireland)

Miller's Fish and Chips Haxby, North Yorkshire (North East England) Hodgson’s Chippy Lancaster, Lancashire (North West England)

Burton Road Chippy Lincoln, Lincolnshire (Eastern England) Hennighan's Top Shop Machynlleth, Powys (Wales) Oldswinford Fish & Chips Dudley, Stourbridge (Midlands)

9 D AN ITY SH L FI UA 10 Q P FF S! TO NF ER E E LD TH AR HO OF PS D T O AR OU P SH AW I

Henley's of Wivenhoe Wivenhoe, Colchester (London & South East England)

Kingfisher Fish & Chips Plympton, Plymouth (South & West England)

Godfrey's Fish and Chips Harpenden, Hertfordshire (Central & Southern England)

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ENJOY A BREAK THAT’S AS GOOD AS GOLD Tell us why you love to use Q Gold, our certified sustainable palm frying oil and you could win a relaxing eco-break! We are offering you the chance to escape to the countryside and stay in a luxurious cabin at one of the nine stunning Forest Holidays locations across the UK. Forest Holidays carefully manage their lodges and facilities to protect the environment as well as support the forests for future generations.

Simply email marketing@colbeck.co.uk and let us know, in 50 words or less, the reason why you trust Q Gold frying oil within your business. Don’t forget we will need your name, your shop name and the best telephone number to contact you on.

Come on and join the Q! Terms and condition apply: No purchase necessary. The competition period runs from 1 - 30 November 2016 inclusive. Three £500 Forest Holidays gift cards can be won. Any costs over the gift card value is not included. The winner will be selected by an independent judge based on subjective interpretation of Q Gold’s qualities. The prize draw will be made on 9 December 2016. Winners will be notified by telephone and by entering the competition you are agreeing to your words and image being used for publicity purposes. There is no cash alternative. The promoter is The Q Partnership. Entrants must be UK residents and aged 18 or over.

Contact your nearest Q Partnership Supplier for further information Henry Colbeck Limited Gateshead Tyne & Wear 0191 482 4242 www.colbeck.co.uk

VA Whitley & Co Limited Heywood Lancashire 01706 364211 www.vawhitley.co.uk

Friars Pride Limited Peterborough Cambridgeshire 01733 316400 www.friarspride.com

THE Q PARTNERSHIP

Fish & Chips and Fast Food Exhibition Sunday 5th February 2017 9.30a.m. to 4.30p.m.

Newcastle Racecourse, Gosforth Park, Newcastle upon Tyne NE3 5HP

Almost 100 exhibition stands… The leading Fish & Chips and Fast Food Exhibition in the U.K. What’s Cooking? 2017 in Newcastle-upon-Tyne will be the 24th annual, consecutive What’s Cooking exhibition. 2,000 visitors will attend this 1 day exhibition of whom 500 to 600 will be the owners and managers of Fish & Chip Shops and Fish & Chip Restaurants.

Almost every sector of the Fish & Chip supply market will be exhibiting at What’s Cooking? 2017. From frozen-at-sea-fish to frozen food products to packaging to batter flours, curry and gravy to catering equipment, including frying ranges to signage to cleaning products & soft drinks and not forgetting frying oils and fats… EVERYTHING that a Fish & Chip Shop should be interested in.

PROMOTIONS GALORE!! What’s Cooking? exhibitions are well known for offering visitors fantastic promotions on the day of the exhibition. Jackie Pearson, Colbeck’s Head of Marketing commented… “If you are a Fish & Chip Shop owner or manager What’s Cooking? 2017 is an event to put in your diary. As well as being able to take advantage of a host of promotions on the day of the exhibition, Fish Friers will also be able to sample new products and to look more closely at catering equipment including frying ranges. It also provides owners and managers the opportunity to talk to manufacturers and meet other Fish Friers… What’s Cooking? 2017 is a “must” for all Fish & Chip Shop owners and managers!”

FREE OF CHARGE TICKETS will be sent out to all Henry Colbeck customers 3 weeks before the exhibition. If you are not a Henry Colbeck customer please contact Jackie Pearson on 0191 482 8409 to arrange to receive your FREE OF CHARGE TICKETS.

HENRY COLBECK LIMITED… “More than just a supplier!”

Fish & Chips and Fast Food Exhibition Sunday 5th February 2017 9.30a.m. to 4.30p.m.

Newcastle Racecourse, Gosforth Park, Newcastle upon Tyne NE3 5HP

What’s Cooking? 2017 will be our 24th consecutive, annual exhibition with approximately 100 exhibitors presenting products and services all relevant to the Fish & Chip and Fast Food Markets.

FREE entry tickets will be mailed out to every Henry Colbeck Limited customer three weeks before the exhibition. If you are not a Henry Colbeck Limited customer please contact us on: 0191 482 4242 and we will send you a FREE OF CHARGE ticket. For additional information about What’s Cooking? 2017 contact Jackie Pearson, Head of Marketing, on 0191 482 8409 or at jackie.pearson@colbeck.co.uk

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

SIDES – Mushy Peas! by Tony Rogers, VA Whitley MD Marrowfat Peas - are the traditional accompaniment to our Nation’s signature dish for good reason. Not only are they high in fibre, protein and essential vitamins like most other pulses, but using Dried Marrowfats gives you your best profit earner by far. Rigid tests have shown that our ‘Supergreens’ increase their yield by a factor of 2.6 from dried to cooked. Thus a 12.5kg sack = 287 x 4oz (113gm) portions and 167 x 7oz (198gm) portions of cooked peas. Using a ball park figure of £1000 per 12.5kg sack this equates to a base cost of 3.5p (4oz) and 6p (7oz). Obviously you have to factor in costs for gas, labour and packaging - but by using a Hawkins ‘Big Boy’ pressure cooker these are minimal and it removes all the hassle of using a conventional pan. Cooking Dried Marrowfats is far cheaper and much more profitable than simply warming them up out of a can – and they are naturally much tastier! People, it is often said “eat with their eyes” and there can be no doubting that serving a ‘side’ of naturally green Mushy Peas

enhances the gold colour of Chips and Battered Fish as well as increasing the nutritional benefits of the meal. In this ‘International Year of the Pulse’ it can also be very worthwhile considering Black (Maple) Peas occasionally as an extremely tasty and decorative alternative. Prepared in a similar way to Dried Marrowfats ‘Black Peas’ have a delicate, slightly ‘nutty’ flavour (without the danger of any nut allergies!). Also worth consideration are dried Madagascar Butter Beans – the very tasty large white beans used in that superb Greek dish ‘Gigantes Plaki’! Reconstituted by steeping overnight, washed and brought to the boil in clean water then simmered through (or just simply cooked in your ‘Big Boy’!), Butter Beans offer a very healthy alternative ‘side’. Pulses in general should have greater recognition of their many beneficial properties. Not only do they restore fertility to the soil when growing but they add a completely natural, gluten and cholesterol free healthy addition to any meal.

Chip & PIN Solutions Prize Giveaway! Since joining the NFFF as an Associate Member Chip & PIN Solutions have been providing NFFF members with a one stop card payment shop, offering the following services all under one roof:

our fantastic new BBQ. Thanks again Chip and Pin from the Fochabers Fish Bar team.”

Your chance to win!! Win a case of wine for Christmas

• Card Terminals & Card Processing Chip & PIN Solutions are giving away a case of wine to one lucky NFFF member – to enter simply follow the instructions below. Good Luck!

• UK's 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000

How to enter

In another join venture Chip & PIN Solutions offered NFFF members a chance to win a free ultra 4 burner gas BBQ by simply becoming involved with a recent Twitter campaign.

2. Message us and include #NFFFchristmascomp & RT

1. Follow @Chip _and_ PIN or “like” @CandPSolutions

3. Winner will be selected 12th December 2016

We are delighted to announce the winner of the Chip & PIN Solutions campaign was Fochabers Fish Bar in Fochabers, Scotland!

Fochabers Fish Bar owner Darren Boothrody said “What a great surprise it was to win Chip and PIN Solution’s summer prize giveaway. We are now enjoying the great extended summer weather by BBQ-ing all our favourite fishy dishes on

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ACCEPT CARD

EEENRETNTSAL YTHM P3 A MON S FR

rship £25 Off NFFF Membe Members F FF N r Fo g in ric P t es w Lo ade Maximise Christmas Tr er Service m o st Cu e us o -H In K U r 5 Sta Quick Setup

! Limited Time Only

2016 Offer Ends 5th December E Claim Your 3 Months FRE ucher Terminal Rental + £25 Vo

nership W Part

ith

chipandpinsolutions.co.uk

CALL TODAY 0800 881 8104

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

The Kingfisher Fish and Chips Story Craig Maw runs the Kingfisher with his partner Nikki and their 20 strong team, following a management buyout four years ago. Since then the shop has gone from strength to strength, winning many accolades and awards including second place in the National Fish and Chip Awards 2016 the UK Good Catch Winner 2016, and winners of the Quality Award Champion Awards 2015. Kingfisher has more MSC certified sustainable choices on its menu than any other fish and chip shop or restaurant in the world. In addition to the industry awards they have also been awarded a highly coveted Sustainable Restaurant Association Three Star rating and have been awarded “Highly highly commended” and runner ups in the Free from Eating out Awards 2015. The judges commented on the

Kingfishers’ fish and chips 'The best fish and chips I have ever had! We all thought that the gluten-free batter actually tasted better than the normal one – deliciously crisp! I felt really confident that they understood the contamination issues and were anxious to broaden the offer for those on restricted diets. Maybe a second day a week soon?... And – a bonus – the fish is sustainably caught! A winner!!’ In addition Kingfisher has been shortlisted to the National Fish & Chip Award Finals 2017 and has just been shortlisted for the 2016 Free From Eating Out Awards - we will have to wait until 23rd November to hear their results.

Fancy a bit on the Side? Kingfisher Fish and Chip shop in Plymouth is at the forefront of new ideas and menu development. They offer a specific Gluten Free menu every Monday running alongside the standard menu, offering a full range of products. On the Gluten Free menu are 12 species of sustainably caught fish cooked in Middletons Gluten Free batter mix, plus homemade gluten free fish cakes, locally sourced GF sausages from the local butcher, GF cheese and onion fritters, GF onion rings, GF half chicken portions, GF Mushy pea fritters, GF mushy peas, GF beans and GF vinegar, all served with GF chips or jacket potato plus to complete the offering Middletons gluten free curry and gravy. This menu has gone down a storm in the local community, with rave reviews on the local Gluten free forum site “Gluten Free by the Sea”. Craig comments “We have become well known for our Gluten Free menu on a Monday - it’s a pleasure to see customers enjoying a meal they haven't

been able to enjoy for years. One customer hadn't eaten fish and chips for 10 years until they came to our shop. Through offering a gluten free menu we are extending the market for fish and chips to new customers and growing our business”

Gluten Free Side Orders If you are offering a gluten free menu, then GF side orders are a must - Craig Maw of Kingfisher explains “ We offer a full range of side orders on our gluten free menu including onion rings, cheese and onion fritters, mushy peas and beans plus Middleton’s gluten free curry sauce and gravy. Our secret is to use quality ingredients, we only purchase the finest ingredients, we never go for cheap or second best. All our food is cooked fresh to order, so you can be confident, that your food is the freshest it can be. We apply the same attention to detail to everything we make. From our freshly peeled & cut chips to the relishes we hand make in our kitchens, we’re proud to say that the food we serve tastes great.” We use Middletons products, the Gluten Free batter mix is such good quality and so consistent, it is a fabulous product that works very well for us. We use the Middletons GF batter mix for our home made onions rings as well - this is a great way to extend the gluten free menu and offer additional side orders.” ...Continued on p.12

WWW.FEDERATIONOFFISHFRIERS.CO.UK

e e r F n e t u l G fro Free mg but luten not fro mt as t e!

www.middletonfoods.com For samples and enquiries: Tel: 01902 608122 or email: glutenfree@middletonfoods.com

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

Gluten Free Curry and Gravy We asked Craig about the gluten free curry and gravy on his menu “Initially we started with the Gluten free curry sauce, which is very popular, then the first day we had the gluten free gravy in the shop we had customers asking for it - it was a pleasure to be able to say “yes of course would you like try some? One customer was so delighted she wrote to us to thank us for offering the gluten free gravy. One product can change a customers experience and enjoyment of a meal to such a great extent - its well worth having these options on your menu.”

gluten free products. In 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.

Middleton’s Gluten Free

These products are made in Middleton’s standalone 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.

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.

Both new products are free from gluten, have no artificial colours, have no hydrogenated fat and are both suitable for vegetarians. 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”.

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

Upselling on your sides Fish & Chips sit extremely well as a fantastic meal in its own rights, but how well does Mushy peas complement the meal? What about some homemade tartare sauce? Or Both?

you’re not giving anything away; you’re getting 40p for something you probably wouldn’t have sold, which is better than 100% of nothing.

Upselling to these add-on’s is simple and even easier if they can be incorporated as part of a meal deal. So you sell cod and chips but offer Peas for say 40p instead of your usual selling price.

We sell lots of sauces with our meals, as meal deals. Cod, chips and mushy peas, sausage chips and curry sauce. As a meal deal the mushy peas or curry sauce in this instance is only 40p. But the uptake is greater than if sold separately. Back to basics, if only 100 customers saw the value in buying the ‘meal deal’. That’s an extra 100 x 40p = £40 over £2000 per year. For doing what? It’s simple, and a big chunk of that falls straight to your bottom line. We purchased a computerised till, and had it programmed to prompt at the end of the transaction to ask the customer if they would like any “Mushy Peas, Curry sauce or Gravy” to complement their meals. It soon paid for itself. Use it in your marketing; add mushy peas to your photos of fish & chips. Train your staff to ask on phone orders or at the till. Get your customers in the habit of buying sides which complement their meals.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 7 OCTOBER 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.

• Napkin and Chip Fork dispenser to add a finishing touch to the perfect Fish and Chips

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:

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!

• Single corrugated boxes for portion control and Fish and Chips keep crisp and fresh

Refresh your business today with Hook and Fish packaging, available exclusively from the Q Partnership:

• 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 10z clear plastic, 7oz card or 3.5oz polystyrene, that fit perfectly in a box

• Two compartment boxes for a built in divider to prevent the Fish and Chips sticking together • MK boxes for a high gloss finish and convenience of a readymade box • MK trays for a high standard of presentation • Formed trays for an environmentally friendly and easy to use, stackable tray • Printed greaseproof paper for both functionality and presentation • Paper carrier bags for large orders, to fit every size of the box

Commodity Watch There is no easy way to put this; after a remarkably long time of price stability, all the commercial pressures of supply, costs and currency are combining to push up FAS prices. If Marmite was the early barometer of everyday British life recently, then so much more so must be fish & chips this winter. The high-profile event of recent weeks has been the further weakening of £sterling. Against the Norwegian krona for instance, the pound today buys

Henry Colbeck 0191 482 4242 www.colbeck.co.uk

VA Whitley & Co 01706 364 211 www.vawhitley.co.uk

Friars Pride 01733 316 400 www.friarspride.com

The Only Way is Up vessel owners. These same suppliers also have to cope with a tightening of oil prices which have risen by $9 in just the last eight weeks, another 20% cost increase on every fishing journey they make. And if all that wasn’t enough, the weather has been very tough in the North Atlantic recently limiting fishing opportunities. Couple that with exhausted haddock quota and it is quite possible that the 2016 cod quota may not be entirely caught this year, further tightening supplies. The only glimmer on the horizon is that the scientific evidence which under-pins the annual Barent Sea quota setting process may not require the full 10% reduction for 2017 which has been long expected. Looking at prices actually being paid for FAS fillets up to early October, the possible ceiling of £6 per kilo now has been breached by cod as well as haddock, so where next? The underlying trend seems predictably and inevitably upwards. Fish & chip shop owners have generally resisted pressure to increase retail prices, and there will inevitably be resistance to any changes as the UK High Street rate of inflation pushes up the cost of living this winter. This is the time for innovation and re-thinking carefully about everything we do. The time could not be more appropriate for the NFFF to support their fish and oil trade associates working with Seafish to examine opportunities for adding a smaller portion size to the fish & chip shop menu.

20% fewer NOK. A box of fish selling for £115 twelve months ago would have to cost £27 more today just to hold its value for Norwegian catchers and

John Rutherford Executive Director – Fasfa Ltd.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

18 October 2016

! D E H S T REFRE

HOOK & FISH

PACKAGING Your complete branding and portion control solution

Exclusively Available from:

Henry Colbeck Limited

V.A.Whitley & Co. Ltd

Friars Pride Ltd

T: 0191 482 4242 W: www.colbeck.co.uk

T: 01706 364211 W: www.vawhitley.co.uk

T: 01733 316400 W: www.friarspride.co.uk Members of The Q Partnership

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

Fry I.T. 2017 in Exeter - A Show Not To Be Missed! With just months to go until FRY I.T. 2017, the ultimate exhibition for the Fish and Chip and Fast Food trade has an all-star line up for the show 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, 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; Southern Fried Chicken Heinz Keejays; Goldfish Curry Sauce and Pancake Rolls Kerry; Henry Jones and Goldensheaf, Dinaclass King Asia; Mayflower Curry Sauce Major B's Tomato Ketchup Middleton Foods; Middletons Batter and Gravy Prices; Batchelors Mushy Peas The Really Green Pea Company Weston Catering; Doughnut Bags and Slush Mixtures Frying Fats and Oils Duncrue; Q Toreno, Friars Choice, Spavins Beef Dripping FriWite Q Frying Fats and Oils

Fish Atlantika; Ocean Trawlers IQF; Indiviudally Quick Frozen Fish Fillets JFK Gadus Rammi Packaging, Cleaning & Preparation Coveris; Bio Boxes, Newsprint MK Trays and Children's Boxes Dempson Ltd; Bags and Carriers, Greaseproof Lite Bite Hook and Fish Packaging Range; Corrugated Boxes, MK Boxes and Trays, Card Trays, Bags, Pots, Greaseproof, Chip Fork and Napkin Dispensers KeCo - Children's Packaging Middleton Paper Terinex; Clingfilm, Foil and Baking Parchment

Drinks Cott Beverages; Ben Shaws, Mac B's and Old Jamaican Ginger Beer Frying Range, Equipment & Signage Montgomery Water Advanced Stainless Aluminium Snowshock; Slush Mixes and Products Equipment Drywite Vimto Drywite Equipment Shop Business Transfer, Elite Shopfitters Insurance & Finance Espresso Essential; Coffee Machines EM&F Business Transfer Agents & Equipment Florigo And more! KFE Chippy Chat Magazine Premier 1 Filtration Fish and Chips and Fast Food Weston Catering; Doughnut Magazine Equipment Fisherman’s Mission Fry Magazine Frozen Goods National Federation of Fish Friers 42nd Street Beef Burgers National Fish and Chip Day 2016 42nd Street Chicken Seafish – National Fish & Chip 42nd Street Classic Sausages Awards Double A Kebabs Young Fish Frier of the Year Golden Delight National Fish and Chip Day 2017 Innovate Foods; Side Orders and Codfather Fish Finger McWhinney’s Sausages Mr President Beefburgers Ocean Sound Fishcakes Penny Lane Catering Sausages & Halal Sausages Pic-a-Chic; Chicken Portions and Southern Fried Chicken Pukka; Pies Q Chicken Nuggets and Steaks Triple Crown; Fishcakes and Chicken Wrights; Pies Whitby; Scampi and Goujons

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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

! e t a d e save th

Su unday 19th M March 2017

The ULTIIMATE TION N for EXHIBIT Fish Frierrs and The Fast Food Trrade!

WELCOME TO

EXETER R

WESTPOINT ARENA

BROUGHT T TO YOU BY

HHOOK 1

H & FIS

AGGIING CKA PACK

10A AM - 4.30 0PM WEST TPOINT AR RENA Pre-register for your FREE tickets and the chance to win an iPad Search Friars Prid de

www.fria f iarspride.co id om/fry-it /f it 01733 3164 444 O

Live cooking de emonstrations & prod duct sampling

Exclusive show promotions

New product laaunches & innovation ns

Meet with the Friars Pride team

Fun for the who ole family

Connect Fria arsPride Ltd

Follow @FriarsPride @FRY_IT

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

NFFF AGM & President’s Banquet & Ball 2016 Sunday, 25th September 2016 The Celtic Manor Resort, home of The 2010 Ryder Cup and host venue of the NATO Summit 2014 and now the NFFF AGM & President’s Banquet & Ball 2016 . The five-star Celtic Manor Resort is set in more than 2,000 acres of panoramic parkland at the gateway to Wales. Firstly, we would like thank everyone who attended both events, we hope you had a wonderful time.

AGM President’s Speech The AGM commenced at 11am in the Denbigh room of the Celtic Manor Resort, members had travelled from all corners of the UK, from Exmouth in Devon to Kirkcudbrightshire in Scotland, which was an indication of the meetings prominence. NFFF President, Gregg Howard, declared the meeting open and started proceedings by thanking everyone for attending. Gregg then announce the obituaries, with the passing of Wilf Rhodes. A minutes silence was observed as a mark of respect. Apologies of absence were detailed, followed by the appointment of tellers. Gregg then addressed the room covering important items from the Federation’s Annual Report, highlighting the following points: • Gregg Howard open the event to discuss how the NFFF has once again had an extremely busy 12 month period since the last AGM. • Craig Maw of Kingfisher Fish and Chips, Plymouth joined the Board of Regional Directors for England and that Craig has brought with him a wealth of knowledge including his expertise on the Marine Stewardship Council and has represented the Federation at a number of meetings with the MSC. • The NFFF Quality Award has joined forces with the MSC to make it simpler and more affordable for shops to gain certification. Gregg discussed this offer reduced rate certification enables shops to show their customers that they use certified sustainable seafood. • Gregg discussed how the Federation had featured in the

media over several different topics including BBC’s Inside Out which featured three training academy students, it chartered their experience from their days on the course, through to several radio interviews carried out by both Andrew Crook and Craig Buckley on fish and chips being taken of the menu. • The Fish Friers Review E-Newsletter are being sent out to members on a regular basis with the latest news and information from the industry through to exclusive offers being made by NFFF Associate Members. • Issue 3 of the Official Guide to the UK’s Quality Fish and Chips was produced earlier in the year, this was greatly received by the industry and the wider public.

Finances Andrew Crook, NFFF Treasurer, presented the NFFF’S financial report, which detailed last year’s income and expenditure, these are available upon request at NFFF head office. The Regional Directors exercised their right to increase subscriptions covering the year 1 July 2016 to 30 June 2017 by the average RPI for the year January to December 2015. The figure is 1%. The NFFF will continue to offer a 10% reduction for those who pay by direct debit and also 10% discount to any members paying by credit or debit card on renewal, if payment is made on or before their subs due date.

Motions for Resolution • The Board proposed to move annual accounts year end to 31 May, the current year is 1 January to 31 December. With the AGM now held each year in September; accounts to 31 May would be more relevant and recent than those produced at 31 December (nine months previous). All members present agreed that they were happy with this Motion of Resolution and all members present agreed that the annual accounts be moved to 31 May each year.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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

WWW.TQUALITY.CO.UK

THE

FishFriers REVIEW

• Zohaib Hussain, NFFF Welsh Area Treasurer proposed to increase the organisation bonus. The Welsh Area Council request that the organisation bonus that be claimed by an active area holding regular meetings be increased from £2 per member to £10 per member. This increase will also apply to other active areas. A card vote took place and the Motion of Resolution was rejected. • The Welsh Area Council proposed an increase in the Organisation Bonus in line with membership. Zohaib Hussain said that the Welsh Area Council would like the Organisation Bonus to be increased with RPI in line with Membership fees. Due to the fact that the Motion wording was not clear as to what was being sought the Board suggested that this motion be withdrawn and re written at a later time. • The Board proposed the re-appointment of Bulmer and Company of Harrogate, North Yorkshire as auditor to NFFF at a fee to be agreed and on a basis to be agreed. The Room agreed and no vote was taken.

Re-elections and Elections

There were 4 Regional Directors who wished to run for reelection to represent England and one NFFF member who wished to run for election: • Craig Buckley- standing for re-election • Craig Maw – standing for re-election • John Wild – standing for re-election

National Officials

• Hugh Mantle – standing for re-election • Gregg Howard was re-elected to the office of National President (unopposed). • Andrew Crook was elected to the office of National Vice-President (unopposed). • Stuart Atkinson was elected to the office of National Treasurer (unopposed). The Regional Directors, outside of England, remained unchanged, with the following maintaining their titles unopposed: • Alan Hanna – Regional Director for Northern Ireland. • John Penaluna – Regional Director for Wales. • Stuart Atkinson – Regional Director for Scotland. NFFF Regional Director Mike Smith decided not to stand for re-election to the Board. Gregg told the room that the NFFF and the Board would like to say thanks to Mike for the time and effort he has put into being a Board member and to wish him well in the future.

• Lesley Graves – standing for election A postal vote was carried out for the by-election, with results being given at the AGM • Craig Buckley was re-elected • Craig Maw was re-elected • John Wild was re-elected • Lesley Graves was elected *Following the NFFF AGM the NFFF Board of Directors held a board meeting. At this meeting the NFFF Directors elected to co-opt Hugh Mantle back on to the Board due to the unique skills Hugh has to offer.

Congratulations and final statement Gregg presented Lynda Fielding with a Certification of Meritorious Service for the outstanding work she has carried out for the NFFF and the fish and chip industry as a whole.

Meet the new Regional Director Lesley Graves Burton Road Chippy, 169 Burton Road, Lincoln, LN1 3LW Years in the trade - Over 30 years. Fish and Chip Experience - I have opened and run several Fish and Chip shops in and around Lincoln of various sizes and states of repair all of which presented their own challenges. Qualification and experience - I have undertaken food allergy training, and coeliac training, HACCP, first aid, fire safety and an NVQ level 3 in hospitality supervision and leadership skills. I have the passion and enthusiasm to embrace future changes and welcome a challenge and take pride in seeing them through!

Recent achievements • Winners of Independent Restaurant, National Fish and Chip Awards 2015 • Winners of Eastern England region Independent Takeaway, National Fish and Chip Awards 2015 • Winners of Staff Training and Development, National Fish and Chip Awards 2015 • Winners of Marketing Innovation, National Fish and Chip Awards 2016 • Winners of NFFF Quality Award Champion, National Fish and Chip Awards 2016 • First MSC certified shop in Lincolnshire. Future with the NFFF - I feel I can bring a fresh viewpoint to the NFFF. My hopes for the future of our industry is to continue to improve the image of fish and chips and see more fish and chip business join together, raise standards together and encourage and train our younger people together. I believe this can be achieved with the wealth of knowledge and the training facilities available at the NFFF.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

President’s Banquet & Ball 2016 The doors to the capacious Augusta room looked over the open, beautiful grounds of the Celtic Manor Resort with Newport coast in the background. Guests started to stroll up to the ‘Croeso’ drinks reception sponsored by Brakes Fast Food Division. The guests were treated to the ‘Celtic Crusade’ cocktail to start their night. When the guests were seated in the main hall the master of ceremony Lenny Dee introduced the top table guests including Principal Sponsor James T Blakeman, Seafish CEO Marcus Coleman, The Major and Mayoress of Newport and the Fisherman’s Mission, Chris Hirst to the back drop of applause of the room. NFFF Regional Director, John Penaluna’s granddaughter Ellie Penaluna said Grace in her native Welsh and dinner was served.

The Lorraine Crosby Show The Lorraine Crosby Show rocked and rolled well into the early hours of the night playing classic 70’s and 80’s hits through to current day. The fact that most, if not all, the room was still in attendance by the end of the set was a testament to the high quality entertainment on offer.

Thank You The NFFF would like to thank everyone who attending this years AGM and NFFF President’s Banquet & Ball, a lot of the work was undertaken by NFFF Regional Director John Penaluna and his wife Sheena alongside NFFF Head Office staff, without their effort the night would not have been such as success. The whole event couldn’t have taken place without the generous contributions of the sponsors :- James T Blakeman, Brakes Fast Food Division, Kerry Foodservice, Takeout Insurance, F Smales & Son, T.Quality and Vandemoortele.

Danny Posthill Danny was billed as “Effortless performer of the highest quality”, “What a talented comedian” “What you do is so difficult and you made it look so easy.” and he duly delivered! It was one of those moments where you have to be there to believe it.

FIND US ON

…and finally We would like to thank everyone who attended, we understand for some the travel was long, but we believe the weekend made the trip worthwhile and we look forward to welcoming you to the NFFF President’s Banquet & Ball 2017!!

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

Isle of Ely Open Day Over 100 fish and chip shop owners and representatives from all across the UK and abroad, including the National Federation of Fish Friers, descended on a little old farm on the outskirts of Ely. The Isle of Ely Produce held its annual ‘From Field to Frier’ open day on the 11th September 2016. This is organised for people in the fish and chip industry to learn and see the process a potato they may use in their shop goes through. The day started off with a meet and greet from fish and chip shop owners, to Drywite Young Fish Frier of the Year candidates, to fish and chip suppliers. Once everyone had found their feet and settled down from their travelling it was up to Gregg Howard, NFFF President, to open the proceedings and to welcome everyone to the event. He then went on to discuss the work the NFFF have been doing and how they plan to help and promote the fish and chip industry. NFFF President Gregg Howard said: "I am sure this day will be very useful for many friers. Having the best potatoes available at the right time (and price) is a key part of making great fish and chips." The day is based around showing fish friers the work and effort which goes into producing the high quality potato a fish frier requires to maintain a high standard product for their customers. The guests listened to speeches from award winning fish and chip shop owners and industry experts including, • Chris Prideaux, TYCO Fire Suppression • James Lowe, Deep Blue Fish and Chip Restaurant • Mark Drummond, Towngate Fisheries • Craig Buckley, TheFish Bar • Malachy Mallon, The Dolphin Takeaway • James & Bonnie Richie, Simpsons Fish and Chips • Andy Gray, Seafish • Peter Legge, A. L Legge & Sons • Norwegian Seafood Council This provided a great insight for up and coming Fish and Chip shop owners into what work needs to go into building a brand and identity to their own shops as well as making a consistently high quality fish and chips. Oliver Boutwood, Isle of Ely Director, said "It was so good once again to see so many top shops giving up their time and joining us for our open day. This event is unique as it gets together top suppliers, farmers and friers under one roof not only to discuss the journey of the potato but also to see some great presentations from award winning shops and new ideas from the industry."

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Does size matter? It does to your customers What consumers Ż M More portion sizes Nutritional information Fish & chips lower in saturated fat

We’ve spoken to thousands of ﬁsh and chip fans, and have created the biggest piece of research carried out in the industry to date.

Find out what small changes could beneﬁt your business at enjoyﬁshandchips.co.uk In association with:

THE

FishFriers REVIEW

Malachy Chips in to Support the Potato Industry This month the Dolphin Takeaway in Dungannon was crowned NI’s Best Fish & Chip Shop 2017 in the National Fish & Chip Awards - for the second year in a row. We hooked up with masterfrier, Malachy Mallon who told us why he is still so passionate about the industry after more than a quarter of a century… and we netted a few trade secrets about his potatoes and award-winning chips. Malachy Mallon knows a thing or two about rustling up fantastic fish & chips. In fact there’s 27 years of craftsmanship in every bite at the Dolphin where Malachy has been frying multi awardwinning fish & chips since 1989. Holding an impressive clutch of major awards and industry accolades, the Dolphin is officially number one chippy in Northern Ireland, scooping the 2017 Regional Winner’s title in the National Fish & Chips Awards. More than just a chippy, the Dolphin is at the heart and fabric of the local community in Tyrone and a vocal and visible ambassador across the wider industry. Malachy is well known and highly respected for volunteering his time, skills and knowledge to colleges, schools, women’s groups, his suppliers and even his competitors, such is his passion for the nation’s favourite dish. . The recent Ely Potato ‘Field to Frier’ Open Day, Cambridgeshire was one such event where Malachy took to the stage to present his award-winning story to a wide audience of industry professionals.

Malachy Mallon pictured outside the Dolphin, NI’s

Speaking about the event and the issues raised on the day, Malachy said,

“I felt very honoured to be invited by Austen Dack to speak at the Ely Open Day. It was such a valuable opportunity to exchange ideas and get inspiration from all the talented key speakers and professionals from right across the industry. “Finding the perfect chipping potato is the ‘holy grail’ for serious fryers and it is important to explore and understand the whole process a potato goes through before it arrives at the chip shop. Although I’ve been in the business for 27 years, keeping up-todate with industry issues, learning from others and sharing back my knowledge is what keeps my passion alive and kicking!” As a representative from NI, Malachy was able to offer his unique perspective on many potato topics and issues.

“Coming from Northern Ireland, there are a number of unique challenges with our potato supplies including pricing across the Irish Sea; we pay significantly more in Ireland due to transport issues. A predicted 20% reduction in potato yield means potato costs may also remain inflated this winter. Malachy inspiring catering students with a frying masterclass

“But for me quality will always come first and foremost and that

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

– it’s definitely been instrumental in driving the success of our business. Alan Hanna, our shop assessor in NI has helped me look at my shop, product and processes with a fresh set of eyes – he’s an amazing support.” He added,

Malachy pictured researching potatoes with Brian and Barry McCormack from McCormack Potato, his supplier for 27 years

applies to supplier relationships too. I have worked with the same NI potato distributor for 27 years and we both believe that potatoes sourced from Cambridgeshire area are consistently the finest quality chipping potatoes. Correct dry matter and sugar content are absolutely essential for frying awarding-winning chips with the perfect colour, texture and bite. My potato of choice is Maris Piper but we’re challenged by the fact that they are not available all year round. I work closely with R&D at McCormack Potato throughout the year to test and explore alternative seasonal varieties of potatoes, but nothing fries as well or tastes as good as the fantastic Maris Piper.” The Dolphin is a firm advocate for building strong supplier relationships, as Malachy explained,

“The National Fish & Chip Awards has also opened up so many doors to meet and learn from some fantastic people and although I’m a bit removed from the UK action, I don’t let that stop me getting involved. I believe that building rapport with community, knowledge sharing and helping inspire the younger generations about fish and chips is so important, not just for my own business but for the greater good of the industry. I get great personal satisfaction and delight from that. I’ve recently worked with the local Windmill Primary school in Dungannon as part of the fantastic Seafish Captain Catch UK Film Festival and I’ll be holding talks for over 300 NI catering students, alongside Michelin star chefs, as part of the ‘Mini Masterchef’ competition at the Loaves and Fishes Festival, a collaboration between Ards and North Down Borough Council, Seafish and FoodNI, and part of Seafood Week 2016. I can get a little bit star struck at times and I’m so excited about working alongside the event judge, Charles Campion of Masterchef fame!” The inspirational Tyrone chippy is in the running for the overall UK crown at the 2017 National Fish and Chip Awards and the Dolphin will once again ‘fry for glory’, representing Northern Ireland at the prestigious UK final in London in January.

“Earlier this year we inspired and supported our potato supplier to launch a premium retail line of chipping potatoes into supermarkets across NI and we worked alongside them as a brand ambassador to help promote the product. It is in my Irish nature to help people out and I believe it always comes back to you three fold. From a business perspective too it was definitely a valuable opportunity for driving mutually beneficial PR, it was fantastic to work together to build awareness and reputation for both of our brands.” Malachy also keeps his eyes peeled for consumer matters that affect potatoes and chips.

“I also think it’s important to keep an eye on changing consumer issues in the frying industry, including health eating, nutrition and making healthier options available. I cut my chips to 14x17 mm which is deemed the healthiest size to minimise fat absorption and we minimise the amount of small fatty chip ends thanks to a unique chipping device I have personally designed and installed in my potato room. The Dolphin will be working with local knowledge providers in 2016/17 to research our product further, looking at portion sizing, fat and nutritional content of our fish and chips in a bid to offer even healthier fish and chips without losing the amazing traditional taste our customers love.” When asked about his top tips and advice for chip shop owners, Malachy said,

“My advice to fryers who wish to up their game is to seek out and make the most of the amazing help and support available through the National Fish Friers Federation and bodies such as Seafish. The Dolphin has worked very hard to achieve the NFFF Fish & Chip Quality Award and we’ve just had the award renewed

FIND US ON

Malachy supporting Barry McCormack at the launch of McCormack’s new retail brand of chipping potatoes

THE

FishFriers REVIEW

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

Come and IS YOUR OIL AS GOOD Join the Q! AS GOLD? How appealing is the idea of a FREE luxury log cabin weekend or a relaxing sun, sea and sand getaway?

The Q Partnership (Henry Colbeck, VA Whitley and Friars Pride) is offering you the chance to win a chilled out break with Q Silver and Q Gold Frying Oils Q Silver is a winning combination of three all vegetable frying oils. Its blend has been specifically developed to produce an oil with an exceptional frying life along with a distinctive savoury note and aroma. Q Gold is produced from sustainable palm and has recently received RSPO accreditation. It has a natural colour, packed in easy to handle 2x5kg blocks and is the ideal choice for friers who are socially and environmentally aware. See the competition adverts for more information on how to enter or contact your nearest Q Partnership supplier;

Henry Colbeck 0191 482 4242 www.colbeck.co.uk

SUSTAINABLE PALM OIL If being socially and environmentally responsible is a factor in your business, then Q Gold is the natural choice. • Natural colour

• No hydrogenated fats

• Premium quality

• Easy to handle, parchment wrapped 2×5kg packs

• Sustainable

VA Whitley & Co 01706 364 211 www.vawhitley.co.uk

Friars Pride 01733 316 400 www.friarspride.com

FIND US ON

Superb frying performance as standard

Contact your nearest Q Partnership supplier for further information

Henry Colbeck

VA Whitley & Co

Friars Pride

0191 482 4242 www.colbeck.co.uk

01706 364211 www.vawhitley.co.uk

01733 316400 www.friarspride.com

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

NFFF Training Academy The NFFF Training Academy requires trainers and assessors all across the UK to fulfil demand alongside our Leeds based training staff. Please forward your personal statements to Helen Brook at h.brook@federationoffishfriers.co.uk on or before Friday 18th November.

NFFF Training Academy 2017 Dates 9th, 10th & 11th

January

2017

13th, 14th, & 15th

February

2017

6th, 7th & 8th

March

2017

Become an NFFF Trainer & Quality Award Assessor

3rd, 4th & 5th

April

2017

With the ever increasing nature of the popularity of fish and chips the NFFF Training Academy and NFFF Quality Award is seeing increased demand from students wanting the NFFF three-day, one-day, bespoke and in shop training, and shops wanting to hold the NFFF Quality Award.

8th, 9th & 10th

May

2017

5th, 6th & 7th

June

2017

10th, 11th & 12th

July

2017

14th, 15th & 16th

August

2017

Due to demand, the NFFF are looking to increase the roster of trainers and assessors available to undertake training and NFFF Quality Award assessments across the UK and not solely at the NFFF Training Academy based in Leeds.

4th, 5th & 6th

September

2017

2nd, 3rd & 4th

October

2017

6th, 7th & 8th

November

2017

4th, 5th & 6th

December

2017

The NFFF are looking for people passionate about fish and chips who are looking to improve the industry as a whole who can train, assess and inspire students to operate successful fish and chip business.

Interested? If you are interested in becoming an NFFF Trainer/Assessor please forward a personal statement on why you are interested along with your experience, knowledge and qualifications of the fish and chip trade.

NFFF Training Student to NFFF Guest Frier On the recent Three Day October Training Course the NFFF were delighted to welcome back former NFFF student Barry Camfield as a guest frier. Since Barry came on the NFFF Three Day Training Course back in November 2014 he has gone on to achieve a successful 18 months as a fish and chip operator which included being named the first shop in Bridlington to serve MSC Accredited haddock and cod. Barry became a NFFF Quality Award holder and most recently Barrys shop, North Beach Fish and Chips, has been listed in the top 10 of the Best Newcomer Award at the 2017 National Fish and Chip Award. Guest friers play an important role in the learning experience of our students on the three day course and with Barry there was no exception. Barry can offer first-hand experience of what it was like to be an NFFF student and to building a successful business.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

My Young Fish Frier Journey by Elise Boothroyd, Fochabers Fish Bar progress to the other rounds it’s such a great learning experience.

I first started out working in fish and chips 3 years ago when my parents took over our local shop in Fochabers. I was only 13 at the time and began working as a pot washer, I was extremely shy at first but over the course of the following year I had started building up confidence to speak to customers whilst waiting on tables, so it was a natural progression for me to train as a counter assistant. It wasn’t long after I was in that role that I started becoming really interested in how the food was prepared and the cooking process. Every chance I had I would observe the person frying and the different techniques used. My supervisor picked up on this and I soon found myself undergoing our in-shop frier training course. Last summer one of our other friers, Isla entered the Drywite Young Fish Frier of the Year award, she got to the second round stage and was announced as one of the top 16 young fish friers 2016 at her first attempt. I had a look through the entry questionnaire she had completed and realised that I knew most of the answers which gave me more confidence in what I was doing and a realisation that maybe I could enter the competition next year. Since then I have enrolled on a modern apprenticeship programme, attended various courses and completed in-house training that have given me a more indepth knowledge of the day to day tasks and customer service skills required. In January this year I travelled to London to the National Fish and Chip Awards which we were a finalist for the Quality Award Champion. It was such an amazing experience and I realised that there is such a huge community of people within the industry who are always willing to help and share ideas even though they do compete against each other in a variety of different awards. Whilst at the awards I was introduced to some of the finalists of the Drywite Young Fish Frier of the Year Award and previous winners and they all said that if you feel like your confident within your job then go for it and enter, even if you don’t

There are many people who thought I’d never get this far because of my age and because I’m so young (16) I wouldn’t have enough knowledge and it would take me a few years of entering before I would make the finals. I’m extremely proud to prove them wrong and be able to say that I am the youngest ever finalist in the competition and proved that you can do well on your first attempt. The amount of people who come into our shop to congratulate me is overwhelming no one can believe how much I have accomplished at my age and how much more I can do. The Drywite Young Fish Frier of the Year award is doing a fantastic job by encouraging young people to pursue careers within our industry and ensure that fish and chips is in the best possible hands for future years to come.

I would strongly advise anyone who is thinking about entering to make a start now and set about learning as much as you can, there are many willing people out there that will give you the benefit of their experience and many great internet sites to visit. My advice would be to concentrate your learning on best practice as this is what the judges will be looking for. The National Federation of Fish Friers run an excellent Drywite Young Fish Frier of the Year best practice course. I have thoroughly enjoyed my experience so far and entering this competition has opened so many doors including a trip to Holland to visit one of the top frying range manufacturers courtesy of KFE as well as meeting some wonderful people and learning so much which has helped me develop myself and my skills and give me the confidence to grow. If anyone would like any help or advice on entering next year’s YFF competition then please message me on our Facebook page www.facebook.com/fochabersfishbar/messages

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

Fish Frying & Fast Food The NFFF had its usual strong turnout at these shows, and as part of the support of the show the NFFF gave away ‘FREE In-shop Training for 4 Students’ as part of the Fish Frying & Fast Food Show Prize Draw.

New exhibition stands with BD Signs The NFFF were delighted to showcase the new exhibition stands which were provided by NFFF Associate Members BD Signs. The exhibition stand has now been brought into the corporate colours of the NFFF and by the number of visitors we have at the recent exhibition it showed the new stand appealed to the public.

Donnington Park was the destination this year for Fry Magazine ‘Fish Frying & Fast Food Show’ sponsored by Kerry Foodservice. Exhibitors and fish and chip shop owners from all across the UK attended the highly anticipated event, which once again provided a vital networking source for the fish and chip owners to renew acquaintances but also to discover new brands, products and contacts.

FIND US ON

Andrew Crook NFFF Vice President said “We are delighted with the new look of the NFFF exhibition stand and working closely with BD Signs has achieved fabulous results. Barry and the team at BD Signs undertake a lot of work to improve the face of the fish and chip industry as they are the first thing a member of the public will see when wanting to enter a fish and chip shop.”

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

Shop Watch Whitemoor Road Chippy, Kenilworth, Warwickshire

Before

After

recessed downlighters over the frying range which have been complimented with brushed stainless steel hanging pendant light fittings to the customers servery counter, naturally all the rear prep. area’s were totally refurbished throughout with clean white tiling and surfaces along with stainless steel furniture therefore creating a visually pleasing environment in which to operate.

When Paul Kleanthous came across the former beauty salon he spotted an opportunity to add another Fish & Chip shop to the numerous outlets that he already owns & runs. With that in mind he had no hesitation in choosing Elite Shopfitters of Leeds to carry out the extensive refurbishment of the vacant premises. The premises were in desperate need of some substantial remodelling throughout along with a new up-to-date shop-front & signage.

A new internally illuminated and extensive menu selection sits above the back-fittings and is set off against the black framing and blue tiled rear wall.

The ground floor area was completely gutted along with all the walls removed that were not to be part of the refurbishment and a new layout was created. Paul wanted a dynamic and unique feel to his new premises so a vibrant blue was used extensively throughout the take-away area creating a visual break between the customer and servery side of the take-away along with white tiling to the walls applied in a diagonal pattern. To one end of the take-away is a feature wall mounted image of the ruins of “Kenilworth Castle”, c/w

To finally finish the exterior of the property the existing shop-front naturally had to be removed due to its tired and out-of-date style, and a refreshing new black powder coated aluminium shop-front with white graphics offset with a clear message in red “purveyors of quality fish & chips” was installed. The quality of fitment and finish throughout serves once again why Elite Shop-fitters are at the top of their game when it comes to refurbishing and revitalising tired and vacant premises.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

To sell Or Not To Sell by Barry Frost, Commercial Plus I took a call from an NFFF member last week who had an interesting conundrum and it is one I often get asked about. The member in question has owned and operated his very traditional fish and chip shop in South Wales for 14 years and owns the freehold. He told me that he is at a stage in his life where he wants to move on to other things and be closer to family in another part of the country. Whilst deciding what to do, he has had separate approaches from two different people, both interested in buying the goodwill of his business. However, one is keen to buy the freehold and the other wants to rent the shop from him. He wanted advice on the merits of both options as he isn't sure which one suits him best given his circumstances. It's a decision many business owners face at some point when their circumstances change or they wish to move on to other things or maybe retire. There are pros and cons to selling a business in its entirety including the freehold but there are also benefits to keeping the property and in the end the decision comes down to the reasons that are driving the sale as well as timescales.

timescales and it is both of those things combined that will influence the decision making most. Those people who are perhaps moving away from an area and are not in any hurry are more likely sell property and goodwill together as they can maximise the selling price and can be patient in trying to achieve that. Those whose timescales are shorter may find the idea of renting their premises out more appealing as a sale can be achieved on a much shorter time scale. If they are intending to stay in an area, they can also keep and eye on things and can manage their investment more carefully by responding quickly to anything that happens with the tenant. When deciding what to do, it is worth taking plenty of time and it is always advisable to get professional advice on likely values for the goodwill, rent and the property itself.

Check List • Take plenty of time to decide what to do • Get professional advice on values • Always take your own personal circumstances into account • Factor in your own timescales • Use reputable business transfer agents • Vet potential tenants carefully

When selling the goodwill only, it is often easier to find a buyer as the price is likely to be considerably lower than if the freehold of a property is included in the transaction. This will often bring a greater number of interested parties as finance may be easier to obtain or it might put the business into the range of more cash buyers. The seller can benefit from the rental income as well as the initial income from the sale and the likelihood is that the property will continue to increase in value as the years go on. On the other hand though, the seller does become a commercial property landlord and care needs to be taken to ensure that the tenant sticks to the terms of their lease and maintenance obligations and this is not always easy if the seller moves away from the area. In addition, businesses do sometimes default and close for a variety of reasons and this can create a lot of hassle for the owner of the freehold property. It may also mean it being empty or in need of repairs before it can be let out again. In selling the good will and the freehold property together, a business owner can simply walk away and be free to pursue other projects. The selling price is obviously going to be much higher and finding a buyer can take considerably longer than just selling the good will. There is no tie to the business or property and moving to a different geographic area does not create any issues. Once the sale has completed, there is no opportunity to benefit from any future growth in value but the extra revenue generated can be reinvested elsewhere. This is ideal for people who want a complete break or change in environment but who are not perhaps in any hurry. So there are benefits and drawbacks to selling business and property together but what is likely to be the defining factor in which way to go. Well I mentioned earlier individual circumstances and

+ or and

Superpad White Clear Flow Single Pass

SuperSorb® CarbonPad

42cm disc for Merlin, Bitterling Aries and Pura

Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

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

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 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

FIND US ON

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 industry since the 1980’s. We insure a significant number of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk

NFFF MEMBE DISCOU R AVAILA NT BLE

CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions. Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk

Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies for the fast food industry. NFFF We insure over 4,000 food MEMBE DISCOU R establishments from the smallest AVAILA NT BLE of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Collins Seafoods Limited 'Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.' Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk 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

THE

FishFriers REVIEW

NFFF Associate Members Business Directory 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 value- added 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

Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.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 gluten-free choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908

Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fastfood establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our allinclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system. Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

WWW.FEDERATIONOFFISHFRIERS.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 FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com Steve Hill Services Running low on filter papers & Contact: Marie supplies, need a service or repair for The filter lady your Merlin, Opal, &Tel: - 01452 521081 or Mobile: 07860 232741 Pura, Aries or Bitterling type oil filter machine. Email: fryingfilters@gmail.com In need of replacement parts, or servicing Web: repair, www.fryingfilters.co.uk of your Kuroma pressure fryer. Contact: Marie The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.fryingfilters.co.uk

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

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

ISSUE 7 OCTOBER 2016

NFFF Associate Members Business Directory highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Flavoil Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk 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 Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and

even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network. Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk

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

FIND US ON

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

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

Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components. Contact: Steve Wilkie Tel: 01592 775269 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream.

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 warmwater prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options. Nextday 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 highlyquality 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

Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory. Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows

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

THE

FishFriers REVIEW

%X\LQJ RU VHOOLQJ D Ä&#x2020;VK DQG FKLS VKRS" +LOWRQ 6P\WKH KDYH KHOSHG PDQ\ SHRSOH EX\ DQG VHOO GRQÃ¨W OHDYH EX\LQJ RU VHOOLQJ \RXU EXVLQHVV WR FKDQFH VSHDN WR WKH 8.Ã¨V OHDGLQJ EXVLQHVV EURNHU WRGD\

KLOWRQVP\WKH FRP 0845 519 8809

National Business Transfer Agency & Commercial Property Agents

THINKING OF SELLING YOUR FISH AND CHIPS SHOP? TALK TO THE MOST ACTIVE AGENCY IN THIS SECTOR!!!

BUSINESS RECENTLY SOLD IN 2016

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2016

0HPEHUV RI WKH ,QVWLWXWLRQ RI &RPPHUFLDO %XVLQHVV $JHQWV 1DWLRQDO $VVRFLDWLRQ RI (VWDWH $JHQWV DQG )HGHUDWLRQ RI 6PDOO %XVLQHVVHV

tttÍ&#x2DC;ZK^ E^Í&#x2DC; KÍ&#x2DC;h< D />Í&#x2014; /ĹśÄ¨Ĺ˝Î&#x203A;Ä&#x17E;Í˛Ć&#x152;Ĺ˝Ć?Ä&#x17E;ĹśĆ?Í&#x2DC;Ä?Ĺ˝Í&#x2DC;ĆľĹŹ

ABI 0AHI 0H RHNK MABGDBG@ H? L>EEBG@ RHNK #BLA ABI 0AHI ,I \RX FRXOG EH LQWHUHVWHG LQ 6HOOLQJ \RXU )ULHG )LVK %XVLQHVV WKHQ SOHDVH FRQWDFW 5RVHQÂśV IRU \RXU ÂŤ

#/"" 1")"-%,+" 20&+"00 3 )2 1&,+ #/"" 1")"-%,+" 20&+"00 3 )2 1&,+ /Ä¨ Ç&#x2021;Ĺ˝Ćľ Ä&#x201A;Ć&#x152;Ä&#x17E; Ć&#x161;Ĺ&#x161;Ĺ?ĹśĹŹĹ?ĹśĹ? Ĺ˝Ä¨ Ć?Ä&#x17E;ĹŻĹŻĹ?ĹśĹ? Ç&#x2021;Ĺ˝ĆľĆ&#x152; Ä?ĆľĆ?Ĺ?ĹśÄ&#x17E;Ć?Ć? Ć&#x161;Ĺ&#x161;Ć&#x152;Ĺ˝ĆľĹ?Ĺ&#x161; Ä&#x201A; 'Ä&#x17E;ĹśÄ&#x17E;Ć&#x152;Ä&#x201A;ĹŻ ĆľĆ?Ĺ?ĹśÄ&#x17E;Ć?Ć? dĆ&#x152;Ä&#x201A;ĹśĆ?Ä¨Ä&#x17E;Ć&#x152; Ĺ?Ä&#x17E;ĹśÄ?Ç&#x2021; Ĺ˝Ć&#x152; WĆ&#x152;Ĺ?Ç&#x20AC;Ä&#x201A;Ć&#x161;Ä&#x17E;ĹŻÇ&#x2021;Í&#x2022; Ä&#x201A;Ć&#x152;Ä&#x17E; Ç&#x2021;Ĺ˝Ćľ Ä?Ä&#x17E;Ć&#x152;Ć&#x161;Ä&#x201A;Ĺ?Ĺś Ć&#x161;Ĺ&#x161;Ä&#x201A;Ć&#x161; Ç&#x2021;Ĺ˝Ćľ Ç Ĺ?ĹŻĹŻ Ä&#x201A;Ä?Ĺ&#x161;Ĺ?Ä&#x17E;Ç&#x20AC;Ä&#x17E; Ć&#x161;Ĺ&#x161;Ä&#x17E; Ä?Ä&#x17E;Ć?Ć&#x161; Ć&#x2030;Ĺ˝Ć?Ć?Ĺ?Ä?ĹŻÄ&#x17E; Ć&#x2030;Ć&#x152;Ĺ?Ä?Ä&#x17E;Í&#x2DC;

zKh Kh> hE Z^ >>/E' z D Ez ÎŹĎĎŹĎŹĎŹÍ&#x203A;Ć?Í&#x2DC;

2XU 3URPLVH WR DOO 9HQGRUV e 2XU 3URPLVH WR DOO 9HQGRUV e 12 6$/( ÂŤ 12 &200,66,21 12 6$/( ÂŤ 12 &200,66,21 12 $'9(57,6,1* &2676 12 $'9(57,6,1* &2676 12 :,7+'5$:$/ )((6 12 :,7+'5$:$/ )((6 12 :(%6,7( &+$5*(6 12 :(%6,7( &+$5*(6

^Ĺ˝ĆľĆ&#x161;Ĺ&#x161; ĹśĹ?ĹŻÄ&#x201A;ĹśÄ&#x161;Í&#x2014; ĎŹĎŽĎŹ Ď´ĎąĎŻĎľ Ď˛Ď°ĎŽĎ˛ EĹ˝Ć&#x152;Ć&#x161;Ĺ&#x161; ĹśĹ?ĹŻÄ&#x201A;ĹśÄ&#x161;Í&#x2014; ĎŹĎĎĎŻ ĎŽĎŻĎ° ĎŽĎŽĎŻĎ°

1A> #BLA #KB>KL @>GM

&DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH &DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH 0DNH VXUH \RX DVN WKHP ILUVW 0DNH VXUH \RX DVN WKHP ILUVW

&29(5$*( 7+528*+287 7+( 81,7(' .,1*'20

KÇ&#x20AC;Ä&#x17E;Ć&#x152; ĎĎąÍ&#x2022;ĎŹĎŹĎŹ &Ĺ?Ć?Ĺ&#x161; Î&#x2DC; Ĺ&#x161;Ĺ?Ć&#x2030; ^Ĺ&#x161;Ĺ˝Ć&#x2030;Ć? ĹśÄ&#x17E;Ĺ?Ĺ˝Ć&#x;Ä&#x201A;Ć&#x161;Ä&#x17E;Ä&#x161; Ä?Ç&#x2021; ZĹ˝Ć?Ä&#x17E;ĹśÍ&#x203A;Ć? Ć?Ĺ?ĹśÄ?Ä&#x17E; ĎĎľĎąĎľ

SELLING or BUYING a business? thatâ&#x20AC;&#x2122;s OUR businessâ&#x20AC;Ś

Sold off an asking price of ÂŁ18,000 Northwest Office Northwest

01704 876600

Sold off an asking price of ÂŁ275,000 Notts/Leics Office Notts/ Leics

01858 469469

Sold off an asking price of ÂŁ140,000 Bristol Office Bristol

Sold off an asking price of ÂŁ79,995 Hampshire Office

0117 960 6563

Hampshire

01404 813762

EM&F have regional offices throughout the UK Successfully selling fast-food businesses for over 50 years Selling a business? For a FREE market appraisal visit our website

www.emfgroup.com Head Office 01404 813952

FIND US ON

THE

FishFriers REVIEW

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.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 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 Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS TREASURER Mr Stuart Atkinson Tel: 07885 249855 E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ

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

For Sale 2 Pan fish and chip range by (Envoy) - 2 frying pans (200mm x 510mm x 610mm) - Halogen heated chipbox, top box and scrapbox. - Clock thermostats, high limit stats, flow switch. - Stainless steel jets - Can be counter or wall unit - Full range size 1550mm x 1700mm x 1200mm - Extraction system not included - A counter unit also available if wanted at extra cost. Very good condition, selling due to refurbishments in January 2017. Will be in use until then and can be seen fully working anytime. Regularly serviced and brought upto current standards for insurance and safety regulations I must stress that these are not heavily used and in very good condition. Andrew Epton Eptons LTD, 33-35 High Street, Skegness, Lincolnshire, PE25 3NY 01754 763753 - 07711322411

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

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 Penaluna Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

FIND US ON

THE

FishFriers

ISSUE 7 OCTOBER 2016

REVIEW

10 questions with... Kelly Barnes, Krispies Fish & Chips 1. What would you do with £500,000? I would pay off my mortgage 2. What is your dream holiday destination in the UK, and also abroad? a. Devon and Cornwall, we live in the best place in the UK and if we need a break there is not better place than the second best place in the UK - Cornwall b. Las Vegas, I’ve always wanted to go 3. What is your favorite sport, and which is your least favourite? a. I am not a big fan of sport but if I have to choose it would be Rugby Union, particularly Exeter Chiefs who are located just up the road from us. b. Football – I can’t stand it be it local or national! 4. If you could be granted one superhero power, what would it be and why? Invisibility. Because I am quite load so people always know where I am and I want to be incognito! 5. Which three people, dead or alive, would comprise your perfect dinner date? Well, for starters it would be an all girls lunch, not men allowed! These three strong, powerful and talented woman have been inspirations for me and I would love the opportunity for a good old chin wag and to learn some of their secrets! a. Audrey Hepburn, b. Marilyn Monroe, c. Jackie Kennedy 6. Describe your perfect weekend Well, of course it has to start with traditional fish and chips on the Friday night. As it is a perfect weekend the sun would be shinning and it would be dry underfoot so on Saturday I would go on a lovely long walk with the kids and the dog (I might let the husband come along too as long as he is well behaved) Sunday would have to be a big roast with family and friends.

7. What is your favourite drink? Prosecco 8. Do you prefer cod or haddock? Cod everytime. Prefer the flavor of fish and the fact that you can easily find sustainably caught fish. 9. What is your first memory of fish and chips? Being on holiday in Mablethorpe near Skegness and eating fish and chips cooked in beef dripping. I was about 6 years old and the smell and the taste has stayed with me all these years. 10. What is your prediction for the fish and potato industries? Fish and chips are becoming a trendier food with food vans, pop ups and proper restaurants cropping up all over the place, it is really moving with the times. As such I think it will remain the nations favourite take away, not least because, unlike burgers, curry and the like, you cannot recreate proper fish and chips in a normal domestic kitchen.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

100% Natural British Beef Dripping for 100% Traditional Flavour )URP WKH PRGHVW SRWDWR FKLS WR WKH Â´QHVW Â´VK Â´OOHW LWÂV DOO DERXW ZKDW \RX IU\ LW LQ )RU WKH WDVWLHVW UHVXOWV JR 6XSHULRU WKH PRVW UHVSHFWHG UHÂ´QHG DQG GHRGRULVHG EHHI GULSSLQJ LQ WKH EXVLQHVV

,WÂV QDWXUDOO\ ORZ LQ 7UDQÂV IDWV QRQ K\GURJHQDWHG DQG GHOLYHUV WKH KLJK SHUIRUPDQFH ZLWK WKH JUHDWHVW HFRQRP\ HQKDQFLQJ WKH WDVWH RI \RXU IULHG IRRG

1RUWHFK )RRGV 1HZ WHFKQRORJLHV EHKLQG WUDGLWLRQDO WDVWHV )RU \RXU QHDUHVW VWRFNLVW FDOO