Grimsbyworldseafoodcongress27aug15

BUSINESS TELEGRAPH SECTOR SPECIAL Thursday August 27

5-9 September 2015

media partner

Grimsby is Europe’s food town: the world will now know why

Sir Ranulph Fiennes Bt OBE Gala Dinner Speaker for the Conference

A message from Young’s Seafood the congress sponsors

see page 2

find out more on page 4

see page 10

GTE-E01-S3-AUGUST 27, 2015

World Seafood Congress: Why was Grimsby chosen

introduction

AUGUST 27, 2015 GTE-E01-S3 2

BUSINESS TELEGR APH | SECTOR SPECIAL

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RIMSBY is about to be cast into the spotlight of a global industry it once led, from the deep sea to the Dock Tower.

The World Seafood Congress is coming to town, a showcase of knowledge, innovation and best practice, that underlines the lasting legacy and evolution of a dear industry.

Today, your Grimsby Telegraph gives an insight into the sector that remains crucial to the town’s economy, one that fuels pride and passion, and will feed our future.

As more than 300 delegates attend the biannual event, previously held in Canada and Morocco, the sector continues to evolve.

Just a few miles from the splendid new University Centre building that will host nearly 100 speakers, the huge team behind Morrisons’ seafood processing facility is gearing up for a phenomenal expansion, with 600 jobs to have been created once all works are complete.

At Ross House, negotiations continue that could ultimately see a further 200 jobs brought to the town, as it potentially consolidates operations further in Grimsby, the town it uses strongly when advertising the brand.

While the issue with the Sainsbury’s

salmon contract loss, which instigated the reorganisation, underlines the volatility of the industry, it must also be remembered that the UK retail market, is one of, if not the most developed in the world, is accessed here. This is the gateway, the leading seafood cluster, with more than 70 per cent of UK consumed seafood handled it is backed up by Europe’s leading concentration of cold storage, specialist logistics that are of international repute, and packaging and engineering expertise that is second to none.

There is rich, recognised provenance in the town’s traditionally smoked fish, and a workforce with a strong food culture.

Internationally operating brands, with marketing might rub shoulders with a fleet of mobile fishmongers, where livery and reputation are the greatest tools of the selfemployed ambassadors. All are represented by a determined and passionate organisation, Seafood Grimsby & Humber.

Today the Grimsby Telegraph Business editor Dave Laister tells these stories, and looks forward to a spectacular few days, with fringe events and celebrations surrounding the main event, brought here by IAFI and Seafish, the industry authority that is also based in the town.

I

NDUSTRY is playing a leading role in taking the area’s food town strategy forward, working closely with North East Lincolnshire Council as it realises its own enabling position.

Angela Blake, North East Lincolnshire Council’s director of growth and economy.

Angela Blake, the local authority’s director of economy and growth, is using the town’s primary sector as a pioneer for the Development and Growth Board system that has been set up in recent years, tapping into the best business brains to map out the future.

The draft economic strategy for the next 10 years is expected to go out for consultation next month.

“Our economic development structure is being led in this sector,” Ms Blake said.

“We have asked for lots of information, asking about opportunities, constraints, barriers, skills

The ultimate objective of everything we are doing is to get more people to eat more seafood.

A

cluster organisation set up to protect, serve and enhance the area’s £2.5 billion fish processing sector is gaining significant traction, a year after it was officially launched.

Seafood Grimsby & Humber was formed with the backing of a legal entity in Grimsby Fish Merchants Association, succeeding Humber Seafood Group as the voice of a vital industry.

Now it is helping to shape a sustainable, vibrant future, bridging the public and private sectors.

An executive team of George Krawiec, Steve Norton and Simon Dwyer steer a strong board, with Mr Krawiec, former chief executive of North East Lincolnshire Council as chair, having been appointed at last year’s Humber Seafood Summit.

requirements and infrastructure requirements as businesses see it over the next 10 years. That work is now being picked up for the first draft of the strategy, so it is a document that is very much agreed by the sector.

“There is a dual purpose to this; firstly it makes sure the council’s strategy, the commitment to a stronger economy, is being driven by proper intelligence from our businesses. Secondly it makes sure that when we are lobbying Government or working with local enterprise partnerships for funding and support, we have the evidence.

“It has been really well received, the feedback I have had has been really positive on the engagement.”

While there has been a lot of focus on the emerging renewables industry, with offshore wind in particular, food has been a constant push for the authority too.

“The innovation I see is incredible. People can talk fish processing down, and unless you see what is

Steve Norton, FMA chief executive, is chief executive, supported by Simon Dwyer, an experienced logistics professional and leading management consultant.

Mr Norton said: “The mission statement is to develop and enhance the competitive performance, quality practices and global reputation of a sustainable Grimsby and wider Humber regional seafood processing industry. That is the mantra we work to and the board works to, and we all share the same passion and desire.

“This was set up principally because the previous group, Humber Seafood Group, was going nowhere. After Wynne Griffiths (former chief executive of Young’s Seafood) left it started to wither, Anita Barker (former Coldwater managing director) did her best to keep it on board but she was under pressure from her employers, and because it wasn’t a legal entity it couldn’t do what it really wanted to do. It was big and cumbersome and ended up nothing more than a talking shop.”

Last summer’s Scottish independence vote and the resulting shift to a regional focus also underlined a need for a political presence to back the Humber to the hilt.

Mr Krawiec said: “We also realised that with the pressure of devolution in Scotland that it was more and more necessary that this sub region had a voice for a vital industry, so we could make sure the voice was heard, and there was a platform to make sure any assistance given elsewhere could at least be matched in this area.

“It is important from our point of view, working with partners, that the industry is supported, as it is pivotal to the general wellbeing of the economy of the area, and it needs the appropriate support to ensure that it prospers.”

That has come to light recently with Young’s Seafood considering the future of a Scottish plant following a contract loss with Sainsbury’s.

happening how they buy the fish, how they land it, the innovation and the plans going forward, it is a really dynamic industry.

“It is not just about sustaining the industry either, it is about growing it as well. Young’s is clearly a massive priority, to sustain that in North East Lincolnshire, but within that there is a recognition of an opportunity to grow further.

We are working with Young’s, talking to them to see what other things we can support, and we are quite confident how we are working with them is well within state aid regulations.

“It is an ongoing negotiation and we hope to have a decision on that by the end of the month. That could be another 200 jobs, and the safeguarding of 250.

“Morrisons has grown quietly on its own, and on the back of that growth we have a Local Development Order progressing for Europarc 4, and a food enterprise zone supported by Greater

“We need to ensure that the natural cluster for the UK is here and we wish to ensure that from the very big businesses, the Young’s of this world, to the mobile fish trader, that there is a vehicle for the industry here.”

For Mr Dwyer says importance comes from scale and livelihood.

“A total of 13,000 people we employed in the industry, most of whom live here and spend their money here, which is a key point in comparison to other sectors.

“The whole issue is bigger than the parts when you look at the statistics. If you look at the retail market, from Tesco down, they are all buying from here. It is the gateway to the UK market place, it is a huge niche.

“The landings from boats in the North Sea are growing massively and the way in which resource management is progressing locally, that could well grow further. It is a great opportunity for Grimsby, a great opportunity for landing vessels, and great for branding and marketing, to have Grimsby fish, British fish.”

Two of the most important relationships are with Seafish, the industry authority, and North East Lincolnshire Council, the local authority.

Mr Norton said: “We are proud of our relationship with Seafish. We have worked very closely with them, we are a strategic partner in delivery of projects, as has been seen with code of practice for mobile fishmongers. That is going from strength to strength. They recognise these independent traders are the face of the seafood industry to much of the public. They are natural ambassadors. For many people it is like going to a farmers’ market. The van pulls up in the street or at a garden centre, and he has the knowledge, hopefully it is well presented, and he knows exactly what to sell. People relate to that and we need to encourage that.

“The ultimate objective of everything we are doing is to get more people to eat more seafood. It is one protein we should all be

eating more of. There is such a vast array of seafood that there is something for every palate and every purse as well.

“It is easy to prepare, very nutritious and a lot of it is now British caught, and we should be proud of it. It fits ideally with the health agenda, to the point where it is promoted

by Government. We are keen to work with anyone who operates with the industry at heart. Seafish has embraced it, everything we do is aligned to the corporate plan they have published. We know the council is fully supportive of this, and is certainly high profile in promoting the well being of the industry.”

Work on a long term strategic plan is nearing fruition, with proposals ranging from provision of more small units for entrants

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This niche sector now has a voice

into the sector, through to ambitious aquaculture initiatives, with skills, supply, branding and marketing all covered.

“That will be a living and breathing document,” said Mr Dwyer.

Welcoming the alignment with the local authority, a model which it is hoped will be rolled out across other key sectors, Mr Krawiec said: “The engagement is a great credit to both Rob Walsh and Ray Oxby (chief executive and leader of North East Lincolnshire Council). We will work with them to help push the agenda, while recognising that local authority is also dealing with challenges as well. It is about facilitating growth now, no one organisation can do everything.

“We see the various bodies, the LEPs as the catalysts to ensure that the various requirements, the elements we need, are put together to create a framework to push this area forward.

“We must also give credit to the FMA for recognising the fact there was a need for progress to be made, and for backing the industry, and making sure that we are not a 19th or 20th century industry, we are a 21st century industry.

“It is like climbing a mountain, we have got over the foothills and left base camp behind.”

The Seafood Grimsby and Humber executive team, from left, Simon Dwyer, George Krawiec, and Steve Norton.

Picture: Jon Corken

Lincolnshire LEP. Similar to what we have done for housing on brownfield sites, this one is food-related and will bring a site forward with outline planning permissions. It will encourage investment in foodrelated agri-food sector, the whole supply chain from field to fork. That is being developed and it makes it more attractive, setting out the design principles, ensuring whatever is on there is fit for purpose, of a certain quality and fits in with the rest of the Europarc development.”

Major steps forward are being taken at Port of Immingham too, where a new Border Inspection Post is to be sited. it will remove the desperate situation at present where imports have to be driven to Grimsby and back. It also opens up larger capacity, making the area the food destination, capitalising on the golden triangle of access to the consumer, and the vast cold storage and associated logistics.

“The Border Inspection Post is progressing really

well,” Ms Blake said. “Associated British Ports is building the facility, then we will lease the building and manage it in partnership with Seafood Grimsby and Humber.

“It will have the capacity to do a lot more, and is a long time in the making. It will provide a secure supply chain through the port.”

It is hoped it could open within the next two years, which may light up eyes as delegates arrive for World Seafood Congress.

“WSC is going to bring a lot of potential investors in and we have been focused on that, making sure we attract them through the contacts that have been built. We are trying to maximise that investment opportunity and bring more food companies into the area,” she said.

“To bring all these international visitors in to the area, is very important, and it underlines the knowledge base we have here.”

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BUSINESS TELEGR APH | SECTOR SPECIAL

Global focus is on Grimsby G

RIMSBY’S hosting of the World Seafood Congress is source of immense pride for the civic community and the seafood sector.

Work began in earnest well before the last event in Canada, and will continue until every delegate is safely waved away.

There have been particular highlights, including an excellent video commissioned to promote the area and industry, as well as special receptions at seafood industry events in Norway and Belgium.

Both gave unique promotional platforms in front of hundreds of global industry leaders.

The North Atlantic Seafood Forum in Bergen, Norway, came as the six-month countdown began.

Delegates were treated to two European protected products, champagne and Grimsby’s celebrated delicacy, traditionally smoked haddock.

The latter was nothing short of a logistical masterstroke from the strong team from North East Lincolnshire, not only a tonguein-cheek publicity stunt in the best possible taste, but a coals-to-Newcastle moment. The fish smoked within sight of the Dock Tower had been landed in Norway, returned in time for the conference, where a chef briefing was given and final stages overseen at the host venue, Radisson Blu Bergen Hotel.

As the taste settled on the lips of the delegates, Seafish chairman Elaine Hayes was able to give the perfect promotional pitch. She told of the theme, ‘upskilling for a sustainable future,’ stating: “This is a chance to show a global audience just why Grimsby is Europe’s Food Town. We can’t wait to showcase this buzzing, important

HOME FROM HOME: The UK hosts of the pre-dinner reception at North Atlantic Seafood Forum, from left, David Robinson, economic development officer specialising in food for North East Lincolnshire Council partner Cofely; Steve Norton, chief executive of Seafood Grimsby Humber; Julie Snowden, project manager for Seafish; Simon Dwyer, managing director of Seafox and UK and Ireland representative for North Atlantic Seafood Forum and Elaine Hayes, chairman of Seafish, welcome Jurgen Lond, managing director of North Atlantic Seafood Forum to try the first Grimsby traditionally smoked fish canapé.

commercial centre of the seafood industry, and we hope you can join us.”

Sir Ranulph Fiennes OBE, the world’s greatest living explorer will deliver the keynote speech for the event, with the United Nations’ director of fisheries and aquaculture policy; Lahsen Ababouch; the UK Government’s chief fisheries science

Prof Mike Dillon, back in 2011, speaking at Humber Seafood Summit Copyright Dave Moss Photography Ltd

This is a chance to show a global audience just why Grimsby is Europe’s Food Town.

Elaine Hayes Seafish chairman

adviser, Dr Carl O’Brien; the European Commission’s deputy head of unit for illegal and undeclared fishing, Stelio Mitolidis all arriving.

Sponsors include headliner Young’s Seafood, with North East Lincolnshire Council, Marks and Spencer, PPS and UFI also on board, underlining the diversity of interest in the industry.

Mrs Hayes added: “It is a real privilege for us to host World Seafood Congress and to be bringing it to Grimsby. We could have taken it to London, or some other wellknown fashionable destination, but we chose to bring it to the heart of the industry, and that sends a really good message. We mean business and that’s the reason for it.”

It was back in 2011 when the ambition to bring it to Grimsby was first floated publicly, at the second annual Humber Seafood Summit.

Professor Mike Dillon, was then president of IAFI, the association for seafood professionals, as well as a vice principal at Grimsby Institute.

That year it was held in Washington, USA. “I hope we are going to host the congress in 2015,” he declared. “We want to look at how we can make this work. I know businesses in this area always open doors when we have brought groups to this part of the world, and this is what we want to do in 2015.” Less than two years later it was confirmed, and in days doors will indeed be opened.

Full programme of speakers see pages 18 and 19

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INCS Doors has evolved with Grimsby’s food industry, and allied to the growth of the town’s processing might, it now operates nationally, in diverse industries that have followed the sector’s lead when it comes to safety and hygiene.

For the past 11 years of the firm’s proud 48-year history, it has manufactured from purpose-built premises on the town’s flagship Europarc business park.

Managing director Mike Butler leads an 11-strong team. He said: “The company is continually developing both geographically and in terms of the products manufactured, with a client base ranging from small businesses to blue-chip multinationals.

“The sectors we cover nowadays are equally diverse and we’re currently manufacturing a lot of personnel and sliding doors with computer-aided design now being used wherever possible.

“We cater for projects as varied as refurbishments, factory extensions and complete new-builds, as well as general repairs and renewals.”

Innovation is key, and with a tight team it can respond quickly to the demands of industry. “We’re continually working on new products as well, a recent example being the development of stainless steel products as a lot of food factories are now opting for stainless steel products such as personnel

as the new convenience branches are rolled out. The Waitrose / Shell contract is for standard personnel doors and aluminium frames, which are powder coated, with company colours and graphics applied at the Grimsby factory.

Successful installation at Sealord, Caistor

“With down time on site crucial, as much work as is physically possible is done on the doors and other key products, before they leave our Innovation Way base,” fellow director Mandy Butler said. “We have several CNC machines, and that gives us the option to add more value to products and also to suit our customers’ requirements. Where before the customer would have been drilling materials on site, which can take some time, our products can now be pre-punched with holes on the CNC punch machine.”

Lincs Doors, ISO9001 accredited since 2008, has ongoing orders for personnel doors for Waitrose outlets at Shell service stations,

doors and sliding doors for all sorts of applications, rather than aluminium as it has a better resistance to cleaning products that are now used to clean down.”

The business also understands the requirements when on a site, particularly in the fast moving food business.

Lincs Doors is ISO9001-2008 accredited Innovation Way Europarc Grimsby North East Lincolnshire DN37 9TT

We found the experience overall first class. We would confidently recommend Lincs Doors.

The Lincolnshire Game Company

Swineshead-based The Lincolnshire Game Company was a recent customer.

A spokesman said: “We approached Lincs Doors because we were building a new high specification factory which needed to be of a BRC Standard to supply supermarket orders for wild game.

We heard of Lincs Doors’ excellent reputation and went to visit them.

“Mike and the team helped us by coming up with solutions for all of our doors.

“The result is we have the best wild game factory in the country, easily achieving BRC Version Seven and held in high regard with the Food Standards Agency for the fabric of the building.

One thing we liked was Lincs Doors personal service. They care and could not do enough for us, including several site visits just for advice.

“We found the experience overall first class. We would confidently recommend Lincs Doors.”

Another satisfied customer was Suffolk-based Gressingham Foods. A spokesman said: “We have installed doors manufactured by Lincs Doors since 2007 as we have expanded our business, and have been pleased with the efficiency and quality of workmanship. Their friendly staff are always on hand to help with support and advice.”

In April the company will be exhibiting at Food and Drink Expo 2016, at Birmingham’s NEC.

Lincs Doors has LPCB status for design & development of hinged fire doors. www.lincsdoors.co.uk Tel: +44 (0)1472 311057

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Lincs Doors proud to serve the food industry since 1967

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BUSINESS TELEGR APH | SECTOR SPECIAL

Further growth on the way S

UPERMARKETS are now the nation’s fishmongers, the place where we are most likely to buy our seafood.

And in Grimsby, one of the big four, Morrisons, is also becoming one of the major processors.

The West Yorkshire-based retailer has had a profound impact on Grimsby’s seafood cluster, with solid growth since the business first began operations exactly three years ago.

David Laister reports.

F

OUR years on from a decision to take control of its own fish processing, supermarket giant Morrisons now operates a multimillion pound plant in Grimsby.

A complete start-up in 2012, the business will soon employ 600 people across two sites, significantly topping enthusiastic early reports at the time of the first announcement.

It is rapidly becoming a hugely important part of the cluster’s make-up, with the credentials of the town that were so important back in a Bradford boardroom in 2011, as vital as ever as it cranks up again now.

Having first taken over the Kwoks ready meals plant on Europarc, it is now in the final stages of a first phase opening at the former

Most of all it is the skills of the local people.

Rob Smith, head of seafood at Morrisons, pictured at the premises on Europarc.

Kerry Foods plant across the business park.

A total of 220 people are being recruited, building on the 380-strong team already employed.

Rob Smith, head of seafood operations, said: “There is integrity, quality and value in everything we do, and we were absolutely confident it had to be done from Grimsby. If we look at the infrastructure, not only does Grimsby have the haulage, engineering and sales experience, but most of all it is the skills of the local people, and it is great now to be able to give more opportunity.”

The concept, known as vertical integration, had already been taken on board in butchery and bakery sectors, but mainly through acquisition. Starting from zero was a major challenge, but now a total of 45 per cent of the seafood category is serviced from the town. The major acquisition of the 140,000 sq ft plant beside the A180 will now see

further services controlled by the company.

“The first facility opened in September 2012, and quickly started to ramp up,” said Mr Smith. “It now handles on average 250 tonnes of finished product a week and this new site will take us up to double that, 500 tonnes.”

Having taken occupancy of Kwoks around the time of the announcement, in spring 2012, less than six months later a team of 90 was working there, preparing the cod, haddock and salmon for the wet fish counters of 470 superstores.

A year on it was already smashing all expectations, while employing 190 people, 40 more than the originally anticipated 150.

It was handling 50 more tonnes of seafood a week too, with output up 33 per cent, from 150 tonnes to 200 tonnes.

Staff were also managing a new pre-packed line that has gone from a standing start to

7 GTE-E01-S3-AUGUST 27, 2015

260,000 units a week, and shellfish and prepack had been added to the initial wet fish service.

Since then nearly 200 more people have joined as shifts have been increased to cope with demand.

“We currently employ 380 people, operating seven days a week,” Mr Smith said.

“We are recruiting another 220, and that will take the total head count to 600, which is higher than initially first thought. It is great news for the town.”

The processing focuses on core species; salmon, cod and haddock, and the move is seeing the management of all raw material brought in-house, with own picking and dispatch too.

The partnership with Quayside, itself bought out by DFDS since the first facility was opened, continues, with the townbased seafood logistics specialist handling the haulage to Morrisons’ seven distribution centres around the UK, ahead of onward distribution to the 500-plus stores.

“It is a great responsibility in taking control of the whole supply chain, which is what

vertical integration does,” said Mr Smith. “It gives us the brand integrity and technical security. If we look at the catch-to-kitchen scenario, we are involved in that from the start.

“Whether the fish is caught or farmed in Norway, Iceland or Asia, the company conducts its own audits.

“Another thing vertical integration does is give us speed to market. We are very closely aligned with commercial colleagues in Bradford, we meet regularly, and it gives us the optimum ability to drive quality, while looking at new species, new lines, technical changes etc. They are focusing on the consumer and that gives us rapid feedback.”

The new facilities will see buying, technical and planning teams working in an open plan, modern environment, with IT and accounts functions also in house.

“It is important to have a building of a high specification in this industry, and we are very fortunate to have secured this property,” Mr Smith said. “It has been well looked after and well built in the first place, and is absolutely perfect for our needs going forward. There is

room for further expansion.”

Planning consent has been received for further works, but it is growth in skills that is pleasing Mr Smith too. “We have trained around 25 filleters, we have three engineering apprentices, and we have people who started with the business being rapidly promoted,” he said. “As we have moved quickly, that is one of the things we have been able to do. People have expressed themselves and come through quickly, in some cases moved up three positions.”

A larger footprint has enabled the company to make adjustments to operations in the town, with the 30,000 sq ft Pegasus Square facility also benefiting from further investment.

“The first site is the primary site, taking all of our wet fish in, and we are spending quite a lot of money there as well, with a further two lines to manage the extra capacity,” Mr Smith said.

Goods in and dispatch facilities, the first phase, is now completing, with the high care area to be ready to roll in November, with the huge Christmas season then upon the

team.

Further operations will be added in the new year, with the main production area completely opened up to convert from ready meal set up, to fast-moving chilled fish business.

It is not a job that has been done in isolation, in fact the team are full of praise for the assistance since the announcement was made about Morrisons’ intentions in April 2012. “The local stakeholders have been fantastic, we have had great support and built great relationships with the community,” Mr Smith said. “We have had great support from the council, and businesses too, with Intelect Engineering (Grimsby-based principal contractor) again an integral part, and Quayside too.”

And this latest step is by no means the last.

“We are always looking to grow further,” Mr Smith added. “I think we have a challenging 18 months ahead to get the new facility settled in, but we are always looking at the next opportunity.”

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BUSINESS TELEGR APH | SECTOR SPECIAL

All for one and one for all G

RIMSBY-based Allied Protek offers a full service of engineering, design, manufacturing, installation and maintenance support.

Allied Protek holds multiple industry accreditations including ISO 9001, ISO 18001 and provides in house training services to ensure all their site operatives are trained to the highest standard. The Allied Protek team are well versed with setting up and operating CDM construction sites and can

demonstrate all the competencies required to act as principle contractor and principle designer supporting many key clients with safe project delivery.

“We have years of knowledge and experience giving our clients the confidence that their engineering and process needs will be met to the highest standard,” said a company spokesperson.

Allied Protek has a strong track record with experience in bakery, cereals, confectionary, frozen and chilled foods.

The firm follows the APM Body of Knowledge which says that project

management “is the process by which projects are defined, planned, monitored, controlled and delivered such that the agreed benefits are realised”.

Projects are unique, transient endeavours undertaken to achieve a desired outcome.

Successful project management is the most efficient way of managing change in any organisation.

The company offers a full range of worldclass design services that combines excellent credentials with breadth of experience and the use of latest and emerging technologies which enables us to deliver a competitive and

unrivalled design service to clients across the world.

A spokesperson said: “Our values have been developed to be in line with our company strategy and vision and unite all our employees.

“We are currently investing in rolling out a comprehensive internal communications programme to make sure every employee has the skills and support they need to perform, and enjoy their role, from training our apprentices to mentoring of our leadership team.”

9 GTE-E01-S3-AUGUST 27, 2015

Our values have been developed to be in line with the company’s strategy and vision and unite all our employees.

Capabilities include: Feasibility, front end studies.

Civil and factory designs.

Estimates, tender packages and bid analysis.

Site survey of electrical systems, installations and infrastructures.

Power distribution design.

Cable calculations.

Specification / definition documents (URSs, FDSs, control philosophies, etc).

Electrical schematic diagrams.

Detailed design of control panels and MCC. Modifications and upgrades to existing control panels and MCC. Instrument loop diagrams and instrument hook up details.

PandID’s.

Factory and site acceptance tests (FATs and SATs) of control systems.

Hazardous area installations and instrumentation based on explosive atmospheres (ATEX) directives.

Safety instrumented systems.

Detailed design of plant lighting, earthing systems.

Site engineering management, device testing and commissioning.

Remote monitoring and modem support facilities.

AC, DC motor and drive specification and system integration.

Pneumatic and hydraulic system control and instrumentation.

PLC, SCADA, DCS systems.

HMI graphics.

Robotic control and programming.

Vision systems.

Plant technical support.

For more information call 01472 897503, visit www.alliedprotek.co.uk, or email info@alliedprotek.co.uk

humber recruitment

Matching key skills to sector requirements

H

UMBER Recruitment is an independent recruitment and training business providing a specialist service to employers and candidates across the engineering, manufacturing, logistics, renewables and commercial sectors.

Based in Victoria Street, Grimsby the company is accredited with a GLA license, meaning they are committed to working to high ethical standards and operating in a legally-compliant and professional manner at all times.

Its sister company, Humber Resource Training is a professional and multiaccredited training provider offering a wide range of courses including health and safety, safety passports, first aid and HGV. The firm provides a quality, flexible service across the UK and Europe, offering

a variety of on-site and classroom based courses to suit individual needs or company requirements.

It strives to support individual development by providing a high quality, relevant and effective service.

Industry sectors covered include engineering, renewables, ports and shipping, logistics and distribution, chemical and pharmaceutical, and food manufacturing.

Humber Recruitment also values its corporate responsibility, which is why it welcomes young people and the long-term unemployed to get in contact about their career aspirations and goals as well as more experienced job seekers.

For more details call 01472 729768, visit www.humberrecruitment.co.uk, visit 156 Victoria Street, Grimsby, DN31 1NX or email info@humberrecruitment.co.uk

We aim to build partnerships with local industries and businesses, providing transparent, flexible and logical recruitment solutions helping to further develop the seafood industry.

A specialist recruitment and training service for the Seafood industry.

! 01472 729 768 # vacancies@humberrecruitment.co.uk " www.humberrecruitment.co.uk 156 Victoria Street, Grimsby, North East Lincolnshire, DN31 1NX

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Thursday, August 27, 2015

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BUSINESS TELEGR APH | SECTOR SPECIAL

Young’s Seafood proud sponsor of the WSC, celebrates a fresh new look and delicious new products

Y

oung’s Seafood Limited, a leading supplier of chilled and frozen seafood is proud to welcome the World Seafood Congress to Grimsby. Both Pete Ward, the Chief Executive, and Mike Mitchell, the Corporate Social Responsibility and Technical Director, of Young’s Seafood are set to speak at the event. The seafood processor, headquartered in Grimsby, decided to sponsor the event because of the important role it plays in bringing together scientists, academics, NGOs and industry representatives to discuss the opportunities and challenges facing the global industry.

The move to support the event comes at an exciting time for Young’s Seafood Limited. Earlier this year, Young’s unveiled a new TV and multi-channel advertising campaign, which introduced consumers to a new brand Ambassador in Malcolm the Cat. Voiced by Rupert Everett, Malcolm is a high-brow, discerning, food connoisseur, with sophisticated tastes in seafood, who has helped highlight the deliciousness of the Young’s brand in an entertaining and memorable way.

It is wonderful to see the Grimsby seascape so beautifully reflected on our packaging.

Young’s has also been also rolling out its new packaging featuring a newly designed original version of the famous Young’s seascape on the pack. The artwork is based on the Grimsby docks and the coastline between Grimsby and Cleethorpes, including a depiction of the famous Grimsby Dock Tower. Commenting on the rebrand, Pete Ward, said: “It is wonderful to see the Grimsby seascape so beautifully reflected on our packaging. The history and heritage of our business is important to everyone involved in Young’s.”

Young’s Seafood Limited have celebrated the 30 year anniversary of the company’s Chip Shop products, with a special lunch party attended by 75 of Young’s long serving staff, who each have over 30 years’ service at the company. Pictured at the event are, from left, Patricia Plumtree, Lena Mogg, Madge Whale and Brenda Williamson.

Pete Ward Pete Ward chief executive at Young’s Seafood Limited

The new design was launched first on the Young’s Chip Shop range, which has been celebrating 30 years on Britain’s supermarket shelves this year. As part of the celebrations, Young’s hosted a lunch party for members of staff who had worked at the company for thirty years or more at Grimsby Town Football Club. The company also created a new TV ad and social media campaign to help mark the anniversary.

Meanwhile, the Young’s Gastro range of restaurant quality fish dishes, launched in 2012, has grown over 50% in the last year and is now worth over £30million. The Young’s Gastro range has been one of the most successful new product launches in frozen food attracting new shoppers by reflecting the trend towards people choosing to dine in at home.

Alongside Young’s extensive work to support both charitable causes and the local community, such as sponsoring the Cleethorpes Carnival, Young’s has also been continuing to develop innovative new products for the future. Commenting on the new range of products launching soon, Yvonne Adam, Marketing Director at Young’s Seafood, said: “Drawing inspiration from global culinary trends, these new dishes will be perfect for entertaining and enjoying at home. Our new innovative taste combinations are set to encourage more people to eat more fish, by making fish more tasty and ultra-easy to prepare.” Young’s exciting new range of products will be available in supermarkets from next month.

11 GTE-E01-S3-AUGUST 27, 2015

Proud to welcome the

to Grimsby, the home of Young’s Seafood Limited

Love fish Love www.youngsseafood.co.uk

AUGUST 27, 2015 GTE-E01-S3 12

BUSINESS TELEGR APH | SECTOR SPECIAL

RASS celebrates first anniversary A

GRICULTURE and ethics are to be included in a sustainability scoring system charting fisheries used to feed the British market.

An expectation-busting first year for Seafish’s new online stock analysis tool, Rass – Risk Assessment for Sourcing Seafood – is being celebrated, following the launch last September.

It is an in-depth portal, based on solid science, with the aim of becoming the main central resource for buyers looking to source seafood.

Developed alongside Cefas – the Centre for Environment, Fisheries and Aquaculture Science – a one to five rating is issued, with sustainability, management of stock, environmental impact and future prospects all under the microscope. It encourages companies to find a level they find acceptable.

Dr Tom Pickerell, technical director at Seafish, is heading up the project.

He said: “Interest has been greater than we anticipated which is really positive, I

am delighted with it. It is a case of so far so good. People see it as a viable alternative to what tools are out there. It is meant to be a very simple tool that gives the information they need to justify their buying of seafood to people who are questioning it.”

More than 280 fishery profiles are now uploaded, with nutritional data available for 30 species, covering roughly half the profiles.

“We have revised some of the methodology to make it easier to write the profiles and we have had some superb feedback from people we asked to review it,” Mr Pickerell said.

“We have added health data; one of the things we wanted to do was add the nutritional information, and another of the elements we are finalising is availability. That is one of the key things buyers are interested in.

“We are still working with CEFAS,they have authored most of the profiles, 95 per cent of them, which is fantastic because it is such a good relationship, no-one has questioned our actions.”

In a four month data analysis, more than 3,000 users were tracked, with Grimsby

Dr Tom Pickerell, technical director at Seafish, demonstrates RASS to delegates at the Humber Seafood Summit 2014. Picture by Dave Moss.

coming up third in the rankings in the UK. Most popular profiles were Indian Ocean gillnet-trawled bigeye tuna; demersal trawled northern shrimp from East Greenland; North Sea demersal-trawled lemon sole and Celtic Sea, West of Ireland demersal-trawled haddock and dredged scallops from the same region.

Seafish is now working with regional areas to look at specific fisheries to add.

“There is so much information there now, it is working really well,” Dr Pickerell said. “The reaction we have had for Rass from the fish

and chip sector, for example, has been really good. I am very keen to see how we can use it to make it more consumer friendly. It was not in our plan, it was very much a tool for buyers, but it is interesting how we can help businesses using Rass to utilise the information better.

“I think we have really laid a foundation with this, now going forward with it is a big thing for us, and there are two strands. One is aquaculture, how we get farmed seafood on it, and the other is ethics, and that is huge. In the future, maybe in the next 12 months, we will have the information on the social angle too.”

World Seafood Congress host location T HE Grimsby Institute Group, with a history tracing back to 1886, is proud to be hosting World Seafood Congress 2015 on campus.

The group has continued to develop its training provision and now offers innovative training solutions for the food industry.

In 1944 – when the Grimsby Nautical School merged with Grimsby School of Art – some of the first courses offered including Ship Building and Deep Sea Fishing; testament to the region’s rich heritage as a fishing port.

Over the past 70 years the Grimsby Institute Group has grown and developed alongside industry and is at the forefront of further and higher education. It provides extensive training and development solutions to industry, and its Food Refrigeration and Process Engineering Research Centre (FRPERC) works with food manufacturing clients on solving production and process engineering problems.

As an accredited centre for the National Skills Academy for Food and Drink Manufacturing and nationally recognised centre for Royal Society for Public Health (RSPH), Chartered Institute of

Environmental Health (CIEH) and bespoke qualifications, Grimsby Institute Group is able to provide an excellent range of cost effective and flexible programmes to enhance business.

Sue Middlehurst, principal and chief executive of Grimsby Institute Group, said: “The World Seafood Congress 2015 is the most important event in the seafood industry’s calendar. The fact that they have chosen to hold it in Grimsby this year, and have chosen the Grimsby Institute as one of the host venues, is very exciting for our region.

“We will be welcoming the delegates during the registration on the Sunday evening during which our performing arts learners will be performing a showcase. Our hospitality and catering learners will also be preparing, cooking and serving food for the delegates during the conference. This is going to be a valuable experience for them and I know they are all excited to be taking part.”

For more information about the Grimsby Institute Group visit grimsbyinstitutegroup. co.uk. For more information about our commercial and food-related training solutions visit commercialtraining.co.uk

13 GTE-E01-S3-AUGUST 27, 2015

Wine, dine and stay for breakfast!

T

HE Stallingborough Grange Hotel is the perfect location to hold a special occasion of any kind.

Whether you are planning your big day or just fancy a simple meal, the hotel caters to each and every individual customer’s needs.

Set in beautiful surroundings, the 18th Century thatched country hotel ensures a warm welcome throughout your stay.

Located on Riby Road on the edge of the Lincolnshire Wolds, Stallingborough Grange is ideally placed.

Both the countryside and the Humber Bank are just a stone’s throw away.

During your stay, it would be rude not to sample some of the delicious food and drink on offer.

You can pay a visit to the exquisite bar and restaurant Thatchers lounge bar.

It is open all day whether you’re after a refreshing drink or a bite to eat from the delicious bar and snack menu.

If you’re after a more formal yet memorable dining experience, that’s what you will find in the hotel’s relaxed and intimate restaurant.

Head Chef Daniel Blow and his team carefully prepare a wide selection of both traditional and modern cuisine.

The menus change with the seasons and use only the highest quality ingredients and local produce where possible.

The restaurant’s beautiful fireplaces and oak panelling make for a welcoming atmosphere.

Overlooking the serene Koi Pond and gardens, the hotel’s restaurant is somewhere you could while away many an hour.

The hotel also do a Sunday lunch menu which is served from 12pm to 9pm.

For something a little more romantic there is a candlelit couples menu every Friday evening which includes a three-course meal and a glass of wine for £40 per couple.

Stallinborough Grange Hotel – perfectly placed to cater for every taste and every occasion

Experience The Very Best in Lincolnshire Cuisine There are also weekly meal deals, so you really are spoiled for choice.

Once you have wined and dined, you can relax and unwind in one of the hotel’s bedrooms.

There is a selection of rooms, including standard classic rooms and superior rooms which feature all modern ammenities such as 32” digital TVs and WiFi. Stallingborough Grange Hotel is the ideal place for special occasions.

The hotel offers ceremonies for up to 65 guests with dining for up to 120 guests.

No wedding is too big or too small for their dedicated wedding advisor who will be with you from the day you book until the moment you say “I do”.

The restaurant is open Monday to Saturday 12pm-2pm and 6pm-9.30pm on Sundays.

For hotel bookings call 01469 561302 or visit their website www.stallingboroughgrange.co.uk

A warm and friendly welcome awaits you at Stallingborough Grange Hotel.

This delightful 18th Century thatched country hotel is tucked away in beautiful surroundings and is perfectly located whether for business or pleasure.

Located on the edge of the Lincolnshire Wolds, we are ideally placed for the countryside or only a stones throw away from the business hub of the Humber Bank.

If your looking for a memorable dining experience, thats what you will find in our relaxed and intimate restaurant.

Overlooking the Koi Pond and gardens you will feel the welcoming atmosphere of the oak panelling and beautiful fireplaces.

Our menus offer a wide selection of traditional and modern cuisine all carefully prepared by Head Chef Daniel Blow and his team.

A delightful Round the World wine list accompanies our menus.

For a more informal dining experience our Thatchers lounge offers a more relaxed atmosphere.

A selection of snacks and light meals are available daily.

to reserve a table

Call 01469 561302 STALLINGBOROUGH GRANGE HOTEL & RESTAURANT

Riby Rd, Stallingborough, Grimsby DN41 8BU

w w w. s t a l l i n g b o r o u g h g r a n g e . c o . u k

©LW

AUGUST 27, 2015 GTE-E01-S3 14

BUSINESS TELEGR APH | SECTOR SPECIAL

Green credentials tick all the boxes We are A committed to

£1.2 million investment in the seafood supply chain will be officially unveiled as World Seafood Congress 2015 comes to a close.

PPS East, supplier of environmentallyfriendly fish transportation boxes, has bought a 69,000 sq ft facility on South Humberside Industrial Estate, one that is more than three times the size of the leased units it has operated from over the past five years.

It comes as work on a new sealable product, the Re-Fresh box, continues at pace, with three UK supermarkets showing interest.

More than £250,000 has been invested from the Growing the Humber Regional Growth Fund, alongside the private investment, split between the research and development of the new product, and the expansion into new premises.

PPS managing director Joanne Moss said: “This move has been taken with the future in mind, we will continue to grow.

“It is a big site, pretty impressive, and

it reflects the growth of the business as a whole, both the increase in the placing of reusable boxes in Grimsby, which we needed extra space for, and the new product that is being brought forward, too. We will have a new machine arriving to support that later this year, too.”

The business bought out Fish Docksbased TFA Box Company in 2010, a company launched in the late Eighties. It immediately moved to Omega Business Park, where a twin-lane high-volume wash line, together with distribution and storage facilities, were created.

The new premises, on neighbouring Estate Road Two, were formerly used by specialty chemical distributor Univar, and have been overhauled ahead of production switching, having been empty for eight years.

Pete Ward, chief executive of major customer Young’s Seafood will perform the opening, in the presence of Mayor of North East Lincolnshire, Councillor Cliff Barber, on Wednesday, September 9, from 3pm.

Mrs Moss added: “It has definitely been

Great Grimsby MP Melanie Onn and chief executive of the Grimsby Fish Merchants’ Association discuss the industry following Melanie’s appointment to become vice chair of the parliamentary fisheries committees.

G

RIMSBY’S new MP, Melanie Onn, wasted no time in committing herself to the town’s proud industry, taking the vice chairman role within the Parliamentary Fisheries Committee.

Barely a month after her General Election victory in May, the Labour victor joined the committee, and since then has welcomed Seafish to Committee Room 15 in Westminster for a briefing on World Seafood Congress.

Grimsby and the fishing industry.

an exciting journey in Grimsby. We have expanded lots in the past three years, and now this move accelerates that. People in the area have really taken to what we offer, the returnable, reusable box clearly works, and we are helping on that journey from single-use polystyrene. People are recognising the green credentials.

“We have bought the building. We are committed to Grimsby and the fishing industry. It is definitely a growing market for us.”

She has also met the Prime Minister having worked with the town’s largest private employer, Young’s Seafood, on the current reorganisation, playing a key role in helping secure grant funding to aid potential consolidation in Grimsby.

Of her appointment, and the sector as she sees it, she said: “I am not from a fishing background, so it does give me a lot of insight into the modern fishing industry, which is developing and changing.

“I think it still really matters. When I was on the election campaign, what we heard an awful lot of, was concern about the demise of the industry and what that meant for the work.

“There is a real positive side, Grimsby is still associated with the industry, as a fishing port, even though that element hasn’t been as prevalent of late.

“There has been frustration and anger about not replacing the industry, and of course calls to return to the ‘good old days’, but speaking to the professionals, they see a changed and challenging industry, one focused on the processing side much more than the catching sector, but this certainly doesn’t mean we haven’t got a fishing industry at all.”

Successful management of quotas is producing results that could pave the way for a small renaissance, with a slight increase in landings bearing out.

Her predecessor Austin Mitchell sat as Parliamentary Fisheries Committee chairman, a role now taken by Conservative MP Sheryll Murray, from Cornwall.

“I wanted to go on it, and I was notified of all the all-party groups being re-established.

Then at a reception I was introduced to the woman who now chairs it, and she told me

PPS East, staff members, sales administrator Lucy Allsebrook, business development manager Kate Williamson, accounts administrator Lisa Stephenson and managing director Joanne Moss with the Refresh boxes

how normally there would be a vice chair from an opposing party, and if I wanted to do it to let her know.

“I think it is great for the town to still be part of it.”

Looking ahead to the World Seafood Congress, she said: “Having this World Seafood Congress here , which was talked about in the parliamentary group, firmly puts the spotlight on Grimsby, and is a real positive.

“I have invited the whole committee to come up to Grimsby and visit, to take in the fish market. It could be useful, they will see Billingsgate, and because of the size and location, that is going to be high up in the priorities, but we also have a great thing going on in Grimsby, and I hope it really is an excellent event. I hope it is well picked up on too, it needs to be more than just the trade, it deserved a wider audience.

“We have tremendous knowledge. That is why the Young’s issue is so important. We don’t want to lose anything because of the expertise held by the staff. If jobs go, skills can go.”

While seafood, with 13,000 jobs is vital, she is clear too it is not the only driver of the economy, but is aware that the heritage, visibility of the industry and the fact the town is renowned for it plays heavily on hearts and minds.

National media even used Grimsby Fish Market and heritage trawler Ross Tiger as locations for live debates on a seat seen as Labour critical, but in the end was Labour safe.

“It is important that seafood is not the only game in town,” she said. “For far too long jobs have been going and not been replaced, so for Morrisons to see Grimsby as

somewhere to base themselves and grow, as they are doing, is a really, really positive thing.

“We do need more than just one industry though, and with offshore wind we are in a position where we can best the best of both worlds.

“When I was at school we had a lot of the process industries coming in, the petrochemicals, pharmaceuticals and chemical plants, and it was all about science and technology, the likes of Phillips 66, Total Lindsey Oil Refinery, Cristal and Novartis.

They are high-skilled, well paid jobs, they have come here, but for one reason or another they are not seen. We need to shout more about all we do here.”

In Westminster she is already getting to grips with the EU Common Fisheries Policy, and is keen to ensure she fights for what matters most. Steely and steadfast determination has already been shown over Young’s.

She is keen to help make the Parliamentary Fisheries Committee a body that has power and purpose, and wants the industry in the Grimsby-area to feed in to her.

“It is important for me to find out the lines of enquiry that matter most for Grimsby,” she said.

“The committee will take things in a different direction because I think there is a desire for the people to see that the group is actually trying to do something – it needs to be something tangible,” she said.

“At the inaugural meeting of the committee, one thing we discussed was the EU’s Common Fisheries Policy,” she said.

“We have got to see some changes – it’s not a perfect machine over there.”

15 GTE-E01-S3-AUGUST 27, 2015

Join in all the fun!

F

ishing has often been described as one of the toughest jobs in the world. Grimsby’s Fishing Heritage Centre helps to provide a fascinating insight into our maritime history – our heritage.

Ideal for children, there’s interactive displays throughout the museum, or you can ask for a guided tour to find out more about our history, heritage and the artefacts.

PLUS... see below for your FREE Child Entry Voucher for the Fishing Heritage Centre.

Your journey of discovery starts when you sign on as a crew member - you’ll experience the sites, smells and sounds as a trawlerman in the 1950s.

But the museum doesn’t stop when you reach the doors. The Ross Tiger, built in 1957 by Cochrane and Sons Ltd, is a local trawler moored next to the museum. For 27 years, it was used as a fishing vessel, then became a stand-by vessel for oil rigs for Cam

Shipping. Get your ticket from the museum, climb aboard and have a look around.

When you’re ready for a break, why not visit the gift shop with its unique items, or relax and unwind in the cafe.

For a bit of culture, the café gallery on the ground floor is currently hosting Easterlies by local artist group East Coast 7. Artists from the East Coast 7 contemporary artist collective were invited to visit

the North East Lincolnshire Museum Service collections store to discover artefacts that would inspire a meaningful artistic response.

The result is an exhibit of contemporary art across a wide range of artistic disciplines.

From 8 September to March next year, a brand new exhibition opens in the Muriel Barker Gallery. Shifting Images: Lincolnshire Artists Self Portraiture, Present and Past explores the art of self-portrait through a fascinating display of work by local contemporary artists mixed with historical portraits from the collections of the North East Lincolnshire Museum Service.

To celebrate the World Seafood Congress coming to Grimsby, this weekend, we have a few special offers on.

Entry is free to all World Seafood Congress delegates.

For local people, there’s free child entry for each paying adult (use voucher below) with lots going on to entertain all ages.

We’re really proud of our museum, and hope you love it too. We look forward to welcoming you to Grimsby’s Fishing Heritage Centre.

Visit www.theculturehouse.co.uk for more information

AUGUST 27, 2015 GTE-E01-S3 16

BUSINESS TELEGR APH | SECTOR SPECIAL

Brand integrity is key to success A

saucy success story now five years in the writing, a multi-award winning Grimsby brand has gone from a rapid start-up to sought out status in supermarkets, and will have brought in sales of £130 million by the time Christmas comes.

Those behind Saucy Fish Co, now an international hit, feel it is reaching a level of maturity, and has succeeded in encouraging more people to eat more fish.

Simon Smith is managing director at Icelandic Seachill, the 100 per cent The Saucy Fish Co squid with chorizo, sherry and herb sauce.

Grimsby-based company, and was the sales and marketing director behind the initiation of the Saucy brand back in late 2009, which launched in Tesco in early 2010. products, and the opportunity to reach it “It has been a tremendous five years,” Mr with a brand was the way to do it, and do it Smith said. “The success has exceeded our quickly. expectations from when we first launched.

“We went from initial research to The most satisfying thing from all of it is the secondary research to brand imaging and new customers it has brought to Icelandic into concept in less than six months. The and new consumers the brand has bought to brand enabled us to that very, very quickly. fish. That is what it is all about.”

It was the opportunity to get more people Seachill, as it began life, was set up to eating more fish.” serve supermarket own label, with the UK’s The concept is remarkably simple, a fillet number one retailer, Tesco, the key client. and a sauce, with instructions for both, but With a focus on further increasing the the brand, a cheeky, lively, fun option, was a market, work began in earnest, with Mr world of difference from what was out there.

Smith having joined the business with a “It was clear to us that an outstanding background in fat moving consumer goods. shelf presence was vital. We didn’t plan to “We carried out research in 2009 that was support it heavily (with advertising) in the stunningly clear, there was an opportunity first few years. That is why we put so much for new younger consumers to come into fish effort in to iconic design. It stood us in good and the barrier was that there wasn’t enough stead and has won awards the world over. warmth and innovation in the category,” he My advice to anyone would be invest in what said. “It wasn’t being fulfilled by own label will define you on the shelf fixture.”were gorilla marketing campaigns, including a mermaid and hunks in trunks at Henley Regatta, as the brand gained traction. Repeat Coolbrands listings have added depth to the work, putting it alongside Apple and Aston Martin, a first for a seafood dish.

And while the horizon is now global, Grimsby is at the core of everything, with a tight team taking it forward.

“There are two elements about the town that are really important to us,” Mr Smith said. “Firstly we are extremely proud of our Grimsby home and heritage, not just as Saucy, but Icelandic. All our operations are in Grimsby. With the Saucy brand it plays extremely well with the emotional aspect of the brand.

“Rationally, the expertise and infrastructure Simon Smith managing director of Icelandic Seachill, is vital in being able to provide great Grimsby. products and great service across the

Grimsby the cat, the Saucy Fish Co mascot.

We are extremely proud of our Grimsby home and heritage.

Simon Smith business. Our service record is second to none from all of our sites and that is testament to the skills and expertise of people working for us, based in Grimsby. Our workforce has grown over the last five years, and Saucy has been a part of that growth.”

The town’s facilities, which straddle the A180 entrance to the town produce all the volume, across the domestic and export markets.

A further eight countries across four continents have taken to Saucy so far, with two big international launches looming this autumn. “They are big name retailers and we are very excited about that,” Mr Smith said.

So how easy was the transition to exporting the brand, that has now seen salmon sold back to Norway and listings in major US retailers?

“What has really surprised us is that quite often it is the quirky British appeal of the brand that has worked for us,” Mr Smith said. “Our branding has always remained consistent and we what we have done is made some simple changes to the fish and sauce combination. In the UK we are heavily salmon, but in other countries some other species feature more, such as tilapia. We have a big bank of sauces to use with fish and we find we can mix and match for a local palate.”

The US launch was heralded with the appropriate fanfare for the largest market place in western society.

“We are doing just fine in America. Due to the number of retailers out there it is going to take a long time, it is a huge market place and so different to the UK. We are very happy with our progress out there.”

Having secured a strong position across multiple retailers, the television advertising campaign followed, and has been ramped up.

While national specialists have been brought in to produce these mini masterpieces, even the pet cat is called Grimsby.

So what now? “The main thing for the next five years is we need to not stand still,” said Mr Smith. It hasn’t of course, we have seen single portions, bake in the bag dishes and a first venture into shellfish.

“The first five years of business has been a story of incredible growth and success. It feels like we have begun to mature now, so we need to get back on the horse, innovate and continue to lead, but also adapt to changing market place.

“The main challenge is the rapidly evolving retail business. There is a huge amount going on at a time of significant change. Traditional patterns are changing and we need to make sure we are fresh and ready.

“I see Saucy in lots of new channels, making sure we adapt to ways the consumer is shopping. There is huge growth in convenience and online, and we want to explore that further.”

The Saucy Fish Co, the brand from Grimsby’s Seachill, stuck its oar in at Henley Royal Regatta, recreating Copenhagen’s famous Little Mermaid as a Saucy Little Mermaid as part of a branding exercise which also saw rowers sport the company’s logo on their trunks.

of areas including hygiene levels, quality maintenance, traceability, fish grading compliance, waste management and recycling, environmental controls and services such as electricity, ice and storage.

It will be discussed at the next BPA Fishing Ports Group meeting in October.

One of the most important issues crossing Mr Boyers’ desk remains consistency of supply.

“Hygiene standards are good but we just need the supply. The problem can be you have all the certification, you have got to have the raw material. It all revolves around volumes of fish.

“It is a good business to be in, and Grimsby is still the biggest area, it is still the big employer, but it is a changing industry.”

This year should see 320,000 boxes pass through, back in 1997 that figure was 900,000.

Seafish chairman Elaine Hayes and Grimsby Fish Dock Enterprises chief executive Martyn Boyers on the same day “Direct supplies, less fish merchants, less that Fisheries Minister George Eustice visited Grimsby Fish Market. vessels, it has all had an impact,” said Mr Boyers. “The industry hasn’t stood still, nor have we, but we are in a reasonable position.

A new certification programme is being RIMSBY Fish Market, and “We still have local landings, and we have developed by Seafish, the industry authority, the team behind it, is at the had a good season with our own boats. and the British Ports Association, which Mr forefront of the latest food On the flip side, Morrisons’ huge “We are bringing in fresh fish from Norway, Boyers chairs. development in Grimsby sees the retailer standards, setting an example for we have been doing it for 18 months, and it The aim is to improve transparency and taking the third party work in. Both strip out is working very well.

Our main supply is still the rest of the UK to follow, while raise standards, with assurances required a cost layer.

Iceland, it is somewhere still rely on.” across the supply chain. helping introduce a new certification “It is a very, very competitive With the global banking scheme. environment,” Mr Boyers said. “The recent crash, the North Atlantic announcement with Young’s is disappointing nation reverted to what it Opened on February 29, 1996, next year, but not unexpected.

It shows the volatility of was best at, with seafood the facility will celebrate its fifth birthday, the business and the requirement not to be seen as one economic answer due to the leap year launch. complacent. to the woes it suffered.

But it is far from just this quirk of the “Morrisons has taken a big step and I “Iceland changed the way it calendar that keeps Grimsby Fish Market up admire what they do. I am surprised other operates with supply.

There with the latest developments in hygiene and supermarkets haven’t followed suit. There is an emphasis on retaining best practice. has also been a shift in consumer purchasing, their own fish, and that has Martyn Boyers, chief executive of Grimsby and we see that changing. It may go to be put a pressure on supplies.

Fish Dock Enterprises, the organisation less retail and more food service. People like There are also people who behind the facility, said: “I think, in Grimsby, to eat it out, they cannot be bothered to can access fish directly, be it we are a benchmark for people. It is a cook it. independent processors or modern fish market facility with all the “We see lots of change in the seafood supermarkets.” accreditations the big multiple retailers industry, some good, all of which we will The fleet of mobile expect. embrace, and some we don’t like, that’s the fishmongers is seen as one “We have put a lot of emphasis on to the Conservative Party leader David Cameron visits Grimsby fish market nature of a fast-moving business.” key growth area, with food and port, during his all-night campaign tour of the UK , back in 2010. accreditation, we have Marine Stewardship Photo: Stefan Rousseau/PA Wire service too.

And Council status for vessel landing, and British consolidation of the Retail Consortium accreditation so we can mid-market has been witnessed first provide all the information to people across Auctions have been identified as an area hand. the supply chain. that would benefit from guidance on “Mobile van retailers are creating “It doesn’t guarantee more fish, but industry-accepted best practice, and the past a big market themselves, they are it makes us more appealing, and is few months have seen Seafish and the BPA a strength,” Mr Boyers said of an undoubtedly a good thing to have.” speaking to a number of ports, fishermen industry understood to be worth £10 With ever-increasing emphasis on the and supply chain members across the UK to million to the town. “There are the journey from sea to plate or farm to fork, the canvass their views. small buyers, and the large operators, multi-million investment by the quayside, Mr Boyers said: “The aim of the Responsible but not so many inbetween now. in the shadow of Grimsby’s iconic Dock Fishing Port Standard is to provide fishing “That has been a change we have Tower, has ensured Grimsby is seen as the ports and auctions around the UK with seen.” location best practice, and with the town the consistent guidance on the regulatory and There is also the competitive gateway to the UK retail market, it resonates environmental issues that affect the whole nature of the industry too. Marine much further than the market’s gatehouse. industry and improve standards.

Harvest, an aquaculture giant, won “It is more important for other people, than “Many of the ports in the UK operate the Young’s Seafood salmon contract as an aid to our business. It benchmarks the individually and we believe a new standard from Sainsbury’s, having been a operation, but more importantly it fulfils its will bring some uniformity and structure to supplier to the Grimsby business, but objectives for the consumer, which is what their individual operations.”

Martyn Boyers chief executive of Grimsby Fish Market then taken processing in house. really matters.”

The standard is likely to cover a range

G

We still have local landings, and we have had a good season with our own boats.

17 GTE-E01-S3-AUGUST 27, 2015

Grimsby leads the market

AUGUST 27, 2015 GTE-E01-S3 18

BUSINESS TELEGR APH | SECTOR SPECIAL MONDAY DAY 1

5-9

Speaking time slot DAY ONE 8.30am PLENARY 9.00am 9.15am 9.25am 9.45am 10.05am

SEPTEMBER

2015

Speaking sessions Monday 7 September 2015 REGISTRATION

Speaker organisation/company

Opening remarks - Timothy Hansen Welcome - Dr Paul Williams Opening address - UK Fisheries Minister Keynote Speaker - Dr Lahsen Ababouch Keynote Speaker - Steffen Kaeser

IAFI President Seafish Invited FAO UNIDO

10.30am

BREAK THEME 1: Trade 1.1 Importing & Exporting Seafood Session chair: Brian Young, BFFF

11.00am 11.20am

11.40am 12.00pm

12.20pm

PROGRAMME

US Fisheries Trade issues - Stephane Vrignaud, NOAA Developments in food safety legislation and the impacts on importing seafood into the EU - Ivan Bartolo, Seafish Issues of safety and cross border fish trade in Malawi - Fanuel Kapute, UNUFTP Malawi Importing and Exporting Seafood from South Africa - Maisie Katz, NRCS Questions & Answers

12.30pm

1.30pm

1.50pm

2.10pm

2.30pm

2.50pm

Protecting labour rights in seafood supply chains Mariah Boyle, FishWise FAO

Questions & Answers

LUNCH THEME 2: Upskilling 2.2 Innovation in Seafood Technology Session chair: Ivan Jaines-White, Grimsby Seafood Village Development of cleaner production strategies for Western Australia finfish supply chains - Felicity Denham, Curtin University, Western Australia UK Retail market overview: state of the nation Minced Fish Technology in Brazil: focusing in on seafood market trends - Simon Process characteristics - Cristiane Neiva, Kershaw, Neilson Fishery Institute, Brazil Catch them young: why are our children not Effects of bleeding methods on the quality of hooked on fish? - Sharon A. Carstairs, University cobia (rachycentron canadum) fillets during frozen of Aberdeen storage - Nguyen Van Minh, UNUFTP Vietnam Catching Foodservice opportunities in challenging A quick electronic tool to measure decomposition times - Julia Brooks, Seafish of finfish seafood products - Dr Keith Cox, Seafood Analytics Questions and Answers Questions and Answers

THEME 3: Sustainability 3.2 Sustainability case sudies Session chair: Phil MacMullen, Seafish The ISSF approach - Michael Cohen, ISSF

Demand trends and challenges for Responsibly and equitably caught pole-and-line Tuna - Emily Howgate, IPNLF Sustainable Seafood Coalition: a case study from the UK - Katie Miller, ClientEarth Insight into the Marine Stewardship Council (MSC) Global Impacts programme Toby Middleton, MSC Questions and Answers

BREAK

4.50pm 7.00pm

Opening reception - Seafood Fayre - Humber Royal Hotel

3.50pm 4.10pm

4.30pm

SUSTAINABILITY

Drywite Young Fish Frier of the Year 2015 Rachel Tweedale Sharing and advancing best practice in tuna fisheries - Elizabeth Huxley-Jones, IPNLF and Michael Cohen, ISSF Questions & Answers

Addressing social challenges in the seafood supply chain - Libby Woodhatch, Seafish Assessment on ethical issues in the UK seafood supply chain - Roger Plant, Consultant

THEME 3: Sustainability 3.3 2048: Deconstructing Seafood Myths Session chair: Dr Tom Pickerell, Seafish The best things in fish are free - Mr Jogeir Toppe, FAO China: A market overview - Claire Urry, CBBC Bringing new consumers to fish - Simon Smith, From Here to Tuna Sustainability Icelandic Seachill, UK Michael Cohen, ISSF Seafood Trade of the Turkish Black Sea region New Directions for the Australian Prawn Industry: Only 100 cod left in the North Sea? - Chris Darby, - Prof. Dr. Sevin Kose, Karadeniz Technical 'Love Australian Prawns' - Dr Janet Howieson, CEFAS University, Turkey Curtin University, Western Australia Assessment of microbiological quality of exported Tailored seafood products for seniors: the market Changing baselines - Phil MacMullen, Seafish seafood from Sri Lanka - Sujeewa Ariyawansa, of the future - Prof Alexandra McManus, Curtin UNUFTP Sri Lanka University, Western Australia Questions & Answers Questions and Answers Questions & Answers

3.30pm

SKILLS

THEME 3: Sustainability 3.1 Seafood Ethics Session chair: Ms. Jacqueline Alder, FAO

THEME 1: Trade 1.2 UK Seafood - not just Fish & Chips Session Chair: Jonathan Banks, Jonathan Banks Associates Ltd It's not all it seems: consumer versus the market Martin Jaffa, Callander McDowell

3.10pm

UPSKILLING FOR A SUSTAINABLE FUTURE

THEME 2: Upskilling 2.1 Training the Seafood Sector Session chair: George Krawiec, Seafood Grimsby & Humber A case study; the Grimsby Seafood Vilage Ivan Jaines-White, Grimsby Seafood Village The success of Training in collaboration - Richard Wardell, National Federation of Fish Friers

THEME 1: Trade 1.3 The view from emerging Seafood Markets Session Chair: Simon Dwyer, Seafox FAO

THEME 2: Upskilling 2.3 Increase sales with Innovation Session chair: Nigel Edward, Icelandic Seachill A retailers perspective - Paul Geary, Asda

INSPECTION

Members of the World Seafood Congress 2015 organising committee take a look around the facilities at Grimsby Institute.

The World Seafood Congress 2015 programme is made available to all delegates at North Atlantic Seafood Forum, Bergen, Norway. March 2015

19 GTE-E01-S3-AUGUST 27, 2015

TUESDAY DAY 2 Speaking time slot DAY 2 8.30am PLENARY 9.00am 9.10am

Speaking sessions Tuesday 8 September 2015

Welcome Keynote Speaker - Geoff Ogle

FSA

9.30am

Keynote Speaker - Carl O'Brien

CEFAS

9.50am 10.10 am

Speaker organisation/company REGISTRATION

Keynote Speaker - Stephen Hall Keynote Speaker - Stelios Mitolidis

World Fish Centre Deputy Head of the IUU Unit, DG MARE

Food Safety Challenges that Seafood faces now and in the future.

State of North-East Atlantic Stocks – the alignment of CFP and MSFD. 3rd world issues/gender in seafood

WEDNESDAY DAY 3 Speaking time slot DAY 3 8.30am PLENARY 9.00am 9.10am 9.30am

Speaking sessions Wednesday 9 September 2015

Welcome Guest speaker - Sir Ranulph Fiennes OBE Keynote Speaker - Liv Holmefjord

Director of Fisheries - Norway

9.50am

Keynote Speaker - Chris Grieve

Meridian Prime

REGISTRATION

10.10am 10.30am

11.20am 11.40am

Session chair: Dr Ron Lee, CEFAS Canadian EU free trade agreement - Emma Finn, Canadian High Commission Inspection & Trade from a US perspective Timothy Hansen, NOAA US President's taskforce on IUU and Seafood fraud - Russell Smith, NOAA

THEME 2: Upskilling 2.4 Educational case studies from different countries Session chair: Mike Dillon, IAFI Revolutionary certified education programme designed to build safe fish supply chain - John Ryder, FAO Smartfish

THEME 3: Sustainability 3.4 Product Integrity

Indonesia

Product integrity challenges facing the tuna industry in Indonesia and the practical and collaborative tools being employed to address these - TBC, ISSF The Seafood DNA analyser: Next Generation Sequencing for Authenticity, Traceability and Safety - Mario Gadanho, Biopremier Questions & Answers

12.00pm

FAO

FAO - Ms Yvette Diei Ouadi

12.20pm

Questions & Answers

Questions & Answers

Session chair: Dr Paul William, Seafish How has the food Industry responded to the horse meat crisis of 2013? - Mike Mitchell, Young's Seafood Limited, UK Government programmes - Michael Walker, LGC

THEME 1: Trade 1.7 Future product opportunities

10.30am

10.50am

11.10am 12.30pm

1.30pm 1.50pm 2.10pm

2.30pm

2.50pm

LUNCH THEME 1: Trade 1.5 New Product Programmes Session chair: Jorgen Lund, NASF Nutrient profile of Wild Alaska Sockeye, pink salmon and Pacific cod - Joyce Nettleton, Alaska Seafood Marketing Institute International Developments in the application of Shellfish Sanitation Programmes - Dr Ron Lee, CEFAS Joint efforts To ensure sustainable fishery products: a case in Indonesia Mr Saut Hutagalung, Ministry of Marine Affairs and Fisheries, Jakarta

THEME 2: Upskilling 2.5 HACCP & Quality Session Chair: Chris Leftwich, Fishmongers Hall A HACCP plan aid for Seafood processing companies - Prof. Dr. Sevim Kose, Karadeniz Technical University, Turkey Implementation of HACCP in a fish roe product industry, a case study in Brazil - Sara Albino AnturesValcareggi, Federal University of Santa Catarina Which conventional assessment method should be used in quality and shelf life evaluation of fresh fish: the case of farmed Tra Catfish (Pangassius hypophthalmus) - Thi Tuget Nga, Nha Trang University, Vietnam Batch-based calculation of sustainability impact - Quantitative microbiological risk assessment of Jonas Vidarsson - MATIS ohf, Iceland Listeria monocytogenes in blue mussel - Murad Mufty, UNUFTP Bangladesh Questions & Answers

Questions & Answers

THEME 3: Sustainability 3.5 Aquaculture Session chair: Martin Jaffa Organisational strategies to improve fish aquaculture trading and production in Central Mexico - Carmen Pedroza, University of Mexico Live Bivalve Molluscs - Stefan Hoenig, DG Sante The need for alternative feed components in Aquaculture in response to climate change George M Hall, University of Central Lancashire Zone In’ for a more secure Business future in Aquaculture: an insights to the development and reasoning of global zone management initiatives Peter Marshall, RS Standards and Anton Immink, SFP Questions & Answers

11.30pm 11.50pm

Session chair: Jonathan Banks, Jonathan Banks Associates Ltd A UK retailers perspective- Hannah MacIntyre, Marks & Spencer plc

3.50pm

Seafood Shopper Insight - Richard Watson, Seafish

4.10pm

Navigating the labyrinth of food labelling to improve market share - Prof. Alexandra McManus, Curtin University, Western Australia Questions & Answers

4.30pm 7.00pm - 11.00pm

THEME 2: Panel discussion 2.6 Sustainable Seafood from Crowded Seas: Seafood Industry Collaboration with Other Ocean Industries Session Chair: Paul Holthus

Questions & Answers Gala dinner - Humber Royal Hotel

THEME 3: Sustainability 3.6 Aquaculture & the environment

This panel runs from 10:30 AM - 12:30 PM Overview of Certification - Toby Middleton, MSC. Aquaculture Certification: innovation through collaboration - Chris Ninnes Caviar substitute from Rainbow Trout roe: Healthy Challenging the dominance of incumbents with and sustainable product - Thais Moron Machado, new programs - George Clement, Seafood NZ. Fishery Institute, Brazil Verification, Certification & eco-labelling, changing the demands on the Seafood Supply Chain - Dr Tom Pickerell, Seafish. Concerns with GSSI going beyond existing guidelines - Lahsen Ababouch, FAO. Challenges for small-holder aquaculture certification in the Asia Region - Dr Francis Murray, University of Stirling New Opportunities for Seafood By-Products: An Australian Perspective - Dr Janet Howieson, Curtin University, Western Australia Value added food products from myctopids (lantern fishes) - Amir Reza Shaviklo, UNUFTP Iran Questions and Answers

2.00pm 2.20pm

Questions and Answers

1.00pm

1.20pm

Session chair: Jonathan Shepherd, Consultant

2.30pm

Factoring in energy use when assessing the sustainability of commercial fisheries & Aquaculture - Lisa Max, MBAYAQ Bacteriological quality and safety of fish from household waste water stabilisation ponds in Tanzania - Ofred Mhongol, UNUFTP Tanzania Toxicological risk or rabble rousing: the case of Pangasius - Tinka Murk, Wageningen University and IMARES Questions & Answers

3.00pm 3.30pm

THEME 3: Sustainability 3.7 Looking ahead Session chair: Elaine Hayes, Seafish The past, present and possibly the future of fish inspection: an historical perspective - Peter Howgate Ocean Acidification, opportunities for the Seafood Industry to engage with scientists & policy makers to address the issue - Julia Roberson, Ocean Conservancy

Bridging the gap between the need for fisheries data and the ability to collect the data - Tom Rossiter, Succorfish How packaging innovation is accelerating food value and where is it going? Andrew Streeter, CPS International Questions and Answers

LUNCH THEME 3: Upskilling 2.8 Sustainable skills in the supply chain Session chair: Ivan Jaines-White, Grimsby Seafood Village Sustainability issues in Seafood processing: looking at the sustainability measures for resource, efficiency and waste - Graham Purnell, Grimsby Institute The Marine Biology of a Fish Finger: the role MusselsAlive project: keeping Mussels alive of marine science in food manufacture - David through the trade chain by improving good Parker, Young's Seafood Limited, UK practices and introducing new technology - Sara Barento, Swansea University Official Control on seafood supply chain of Management scenarios for scallop fisheries Bangladesh and its Impact on Compliance and that deliver fishing industry and conservation Market Access - Serajul Islam, UNUFTP Bangladesh outcomes - Gwladys Lambert, Bangor University FAO - Ms Victoria Chomo

BREAK THEME 1: Trade 1.6 Market Insight

Session chair: Steve Norton, Grimsby Fish Merchants Association Ltd Alaska Fishery by-products utilisation & future industry trends - Dr Alexandra Oliveira, Alaskan Seafood Marketing Institute

Panel Discussion 2.7 The risks & rewards of seafood certification Session Chair: Dan Lee, GAA

12.00pm

1.40pm 3.10pm

3.30pm

BREAK

BREAK THEME 1: Trade 1.4 IUU, Inspection & Trade

11.00am

Management of Fisheries and Aquaculture - the Norwegian Experience VUCA, Seafood trade, Industry and the 21st century; upskilling for a sustainable future

THEME 1: Trade 1.8 Responsible supply Session chair: Mike Park, Scottish White Fish Producers Association Risk Assessment for Sourcing Seafood (RASS): a tool to help buyers source seafood at stock and fisheries level - Dr Tom Pickerell, Seafish

Questions and Answers

THEME 3: Sustainability 3.8 Future impacts & developments of fisheries Session chair: Tom Rossiter, Succorfish Future availability of salmon feeds and Scottish industry implications - Jonathan Shepherd, Bluetail Consulting Ltd Development of ecological risk screening and data limited stock assessments - William Lart, Seafish Why ghost fishing gear is impacting sustainable fisheries - Christina Dixon, World Animal Protection Influence of a discard ban on the transition towards more selective fishing gear - Dr J Batsleer, IMARES Questions and Answers

BREAK Keynote - 2017 hosts Closing remarks

www.wsc2015.com @world_seafood www.seafish.org

18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS t: 0131 558 3331 f: 0131 558 1442 e: seafish@seafish.co.uk w: www.seafish.org

HOME FROM HOME: The UK hosts of the pre-dinner reception at North Atlantic Seafood Forum, from left, David Robinson, economic development officer specialising in food for North East Lincolnshire Council partner Cofely; Steve Norton, chief executive of Seafood Grimsby Humber; Julie Snowden, project manager for Seafish; Simon Dwyer, managing director of Seafox and UK and Ireland representative for North Atlantic Seafood Forum and Elaine Hayes, chairman of Seafish, welcome Jurgen Lond, managing director of North Atlantic Seafood Forum to try the first Grimsby traditionally smoked fish canapé .

Origin Way, Europarc, Grimsby DN37 9TZ t: 01472 252300 f: 01472 268792 e: seafish@seafish.co.uk w: www.seafish.org

WHETTING THE APPETITE: Steve Norton watches as Mike Berthet adds the final touches to the Grimsby traditionally smoked fish canapes, served to delegates at North Atlantic Seafood Forum, from the pizza oven at Radisson Blu Bergen Hotel.

AUGUST 27, 2015 GTE-E01-S3 20

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