The Fish Friers Review by Carolynne Coulson

OVER 7,700 VISITORS TO THE NFFF WEBSITE IN AUGUST!

THE 1913

2013

Supporting the fish & chip industry

1913 - 2013 - 100 YEARS SERVICE TO THE TRADE

fishfriers REVIEW

Issue 6 September 2013

Sunday 13th & Monday 14th October 2013

F sh frying Fast Food Show

NFFF meet TV chef - page 3

Food Event The UK’s only 2day Fish Friers and Fast

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FRY MAGAZINE.COM

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For more information and how to become a member visit our website at: www.federationoffishfriers.co.uk

Hydrogenated Fat

New 3 /2 minute Shortcrust Pukka Pie

Quality & Care BRC GLOBAL STANDARD FOR FOOD SAFETY BY EFSIS C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY

JUMBO

VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS

H.A.C.C.P. ACROSS ALL PRODUCT LINES EC

Sausage Rolls

EC EXPORT APPROVED

Gimme Dat Ding!

pork based filling in a light puff pastry sleeve

… they’re delicious

All our products are free from hydrogenated fat, artificial flavourings & preservatives.

All our meat pasties, meat pies and puddings typically contain less salt per 100g than government maximum targets.

It is Pukka Pies policy not to use genetically modified ingredients.

Pukka Pies are made with the finest quality ingredients in stringently hygienic conditions in our state of the art modern premises by dedicated and caring people.

Pukka Pies are made with the finest quality ingredients in stringently hygienic conditions in our state of the art modern premises by dedicated and caring people. pukkapies.co.uk

UK LB 001 EC

Delicious Steak or C hicken Filling

January 2008

pukkapies.co.uk

March 2012

Spice up your life!

1 2 3/

New minute Shortcrust Pukka Pie

JUMBO

Delicious Steak or C hicken Filling

Sausage Rolls

Gimme Dat Ding!

Potato, Cheese & Onion Pies

A pork based filling in a light puff pastry sleeve

… they’re delicious

pukkapies.co.uk

August 2009

pukkapies.co.uk

pukkapies.c

February 2009

pukkapies.co.uk

1 2 3/

Potato, Cheese & Onion New minute Pasties Shortcrust Pukka Pie

Quality & Care BRC GLOBAL STANDARD FOR FOOD SAFETY BY EFSIS C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS

H.A.C.C.P. ACROSS ALL PRODUCT LINES EC

UK LB 001 EC

EC EXPORT APPROVED

Delicious Steak or C hicken Filling

Gimme Dat Ding! All our products are free from hydrogenated fat, artificial flavourings & preservatives. All our meat pasties, meat pies and puddings typically contain less salt per 100g than government maximum targets. It is Pukka Pies policy not to use genetically modified ingredients. Pukka Pies are made with the finest quality ingredients in stringently hygienic conditions in our state of the art modern premises by dedicated and caring people. pukkapies.co.uk

pukkapies.co.uk

March 2012

1 2 minute Potato, Cheese & Onion New 3 / Pasties Shortcrust Pukka Pie

Quality & Care BRC GLOBAL STANDARD FOR FOOD SAFETY BY EFSIS C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS

H.A.C.C.P. ACROSS ALL PRODUCT LINES UK LB 001 EC

EC EXPORT APPROVED

Delicious Steak or C hicken Filling

LARGE

Gimme Dat Ding!

SAUSAGE

our products are free from hydrogenated fat, artificial flavourings & preservatives.

A delicious pork-based sausage lightly seasoned with spices

our meat pasties, meat pies and puddings typically contain less salt per 100g than vernment maximum targets.

s Pukka Pies policy not to use genetically modified ingredients.

kka Pies are made with the finest quality ingredients in stringently hygienic conditions in state of the art modern premises by dedicated and caring people.

pukkapies.co.uk pukkapies.co.uk

pukkapies

pukkapies.co.uk

1 2 3/

New minute Shortcrust Pukka Pie

Quality & Care

Full succulent filling in a light Puff Pastry

BRC GLOBAL STANDARD FOR FOOD SAFETY BY EFSIS C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS

H.A.C.C.P. ACROSS ALL PRODUCT LINES EC

UK LB 001 EC

EC EXPORT APPROVED

Delicious Steak or C hicken Filling

Gimme Dat Ding! Steak & Kidney Pies G Beef & Onion Pies All Steak Pies G Chicken & Mushroom Pies

All our products are free from hydrogenated fat, artificial flavourings & preservatives. All our meat pasties, meat pies and puddings typically contain less salt per 100g than government maximum targets.

All our products are free from hydrogenated fat, artificial flavourings & preservatives.

It is Pukka Pies policy not to use genetically modified ingredients.

All our meat pasties, meat pies and puddings typically contain less salt per 100g than government maximum targets.

Pukka Pies are made with the finest quality ingredients in stringently hygienic conditions our state of the art modern premises by dedicated and caring people.

January 2008

March 2012

pukkapies.co.uk

1 2 minute New 3 / Shortcrust Pukka Pie

Spice up your life!

Delicious Steak or C hicken Filling

Gimme Dat Ding!

Potato, Cheese & Onion Pies

pukkapies.co.u pukkapies.co.uk

August 2009

pukkapies.co.uk

1 New 3 / 2 minute Shortcrust Pukka Pie

Quality & Care

Steak & Kidney Chicken & Mushroom Beef & Onion All Steak

BRC GLOBAL STANDARD FOR FOOD SAFETY BY EFSIS C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS

H.A.C.C.P. ACROSS ALL PRODUCT LINES EC

UK LB 001 EC

EC EXPORT APPROVED

Delicious Steak or C hicken Filling

March 2012

pukkapie

pukkapies.co.uk

Potato, Cheese & Onion Pasties

LARGE SAUSAGE

A delicious pork-based sausage

&CHIPS Great Value at

JUMBO Sausage Rolls

A pork based filling in a light puff pastry sleeve

… they’re delicious

Potato, Cheese & Onion Pies

THE

fish friers REVIEW

Issue 6 September 2013

Points of View

Contents Page 2 Pop star loves fish and chips! Page 3 NFFF young friers meet TV chef Pages 6-8 NFFF Centenary Celebrations Page 12 New step in Pension Scheme Page 22 Celebrity chef to host National Awards 2014 Page 24 Young Friers head up north

1913

By Denise Dodd, General Secretary

The first round of judging for the National Fish & Chip Awards 2014 being completed, many businesses around the UK are now eagerly waiting to find out if they are through to the next round of the competition. Shops through to the second round face the next challenge and nervously await the arrival of a mystery shopper, whose expert eye will assess the shop quality, customer service and its fish and chips in one unannounced visit. It’s a time when everyone has to be on the ball with everything operating at its optimum best and we would like to wish all the applicants the very best of luck in the competitions. The NFFF Fish & Chip Quality Award assessment process can help shops to prepare, providing another pair of professional eyes to critique their business for them. It’s so easy when you’re busy within a business to overlook things that are obvious to someone else looking in. If you’re thinking of entering the scheme now is actually a good time to do it, as due to popular demand, we have scheduled Issue 2 of the Official Guide to the UK’s Quality Fish & Chip Shops for publication in Spring 2014. This issue will feature all the shops in the scheme on the 14th February. 100,000 copies will be printed again ready for distribution into the hands of consumers through quality award holding shops, Tourist information centres and visitor attractions. Applications will need to reach us by the 30th November 2013 to ensure a slot with one of our assessors. Our Centenary celebrations are now in full swing and you can read all about our recent activities inside this issue. The next major event will take place on our actual anniversary date, the 11th November. We’re inviting 100 fish and chip shops to join our NFFF Centenary – Chip In for Charity PR and media drive to help us raise £10,000 for the Fishermen’s Mission in one day! You can read more about this and how to register for the event on page 8 inside this issue.

2013

Supporting the fish & chip industry

I hope that you enjoy reading this issue of the fish friers’ favourite trade magazine.

Did you know? The land required to grow potatoes for chips in the UK is about as big as the Wembley football pitch – 47,000 times over! Next Issue: Booking deadline – 27th September, Copy / artwork deadline – 4th October, Publication date – 1st November

Use your smart-phone to scan the QR code and learn more about the NFFF

NFFF Team

Fiona

Louise

Karen

Paul

Fish Friers Review: Telephone: 0113 2307044 • Fax: 0113 2307010 e-mail: yoursay@federationoffishfriers.co.uk Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

General Secretary: denise.dodd@federationoffishfriers.co.uk Training & Qualifications: k.clark@federationoffishfriers.co.uk Membership and Member Services: l.small@federationoffishfriers.co.uk Accounts: f.mcstay@federationoffishfriers.co.uk Fish Friers Review: j.varley@federationoffishfriers.co.uk Quality Award Administrator: p.douris@federationoffishfriers.co.uk

1913 - 2013 100 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925. Designed & Printed by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk

THE

fish friers REVIEW

News

ALL SMILES Des at Burton Road

Burton Road to Success Lincoln’s Burton Road Chippy became the first in the county to be awarded Marine Stewardship Council Chain of Custody certification, which will delight its many loyal customers. This means that the haddock on their menu can be traced back to well-managed fisheries which are helping ensure a sustainable future for our oceans. Owner, Des Anastasiou explained, “Our oceans have provided us with a living, it's time to give something back and that's care. By getting MSC certified we’re proving that we care for the oceans."

Ruth Westcott, Foodservice Manager for the MSC welcomed the certification: "Every MSC certified haddock that Burton Road serves will help to encourage fisheries to improve their sustainability. Less than twenty fish and chip shops in the UK have achieved MSC certification so they are true pioneers. That’s great news for fish and chips fans in Lincoln, and throughout the county. I hope that their success will help to inspire others to follow their lead.”

Burton Road has a long history of scooping awards for their fish and chips. They are regional winners of The National Fish and Chip Awards (making them one of the top 10 chippies in the UK) and are current champions of “The best chippy chips in the UK”, a competition run by the Potato Council as part of Chip Week. They also hold the NFFF Quality Award – only awarded to the best fish and chip shops in the UK.

Des is happy being the first MSC certified chippy but doesn't want to be the county's only certified shop for long: "We found the whole idea of serving sustainable fish quite daunting to begin with but we soon discovered it as actually quite straight forward and there was always someone at the end of the phone or email to help. I can only say to other fish and chip shops thinking of going for MSC certification – what are you waiting for?”

This Lady is anything but Gaga! Pop stars are notorious for their wacky tastes, but Lady Gaga perhaps takes some beating. However, there is nothing unusual about her taste in food. Prior to flying into London in late August the controversial 27-year-old singer, who is regularly listed by Forbes magazine as one of the world’s most powerful women, could barely contain her excitement at the thought of tucking into a fish and chip meal. On Twitter she told her 40 million followers, “Once in London I’m headed straight for fish n chips, malt vinegar and brew.” Lady Gaga - famous fish and chip fan

And that is exactly what she did at The Sea Shell of Lisson Grove in north London. As a NFFF member, The Sea Shell of Lisson Grove knows what it is doing and was delighted to serve the pop star haddock, chips and popcorn prawns. So whilst Lady Gaga likes taking to the stage in some genuinely strange outfits, her choice of food cannot be faltered.

The chips are down Thanks goodness the price of potatoes is decreasing. But as everyone knows this wasn’t always the case. NFFF member Marcus French dug out this newspaper clipping regarding potato prices in the 1940s.

“Guardians of a frying trade” - 100 years on On 6th August, multi award-winning journalist Andrew Vine ventured to Meanwood to obtain valuable research on the fish and chip industry and the NFFF’s centenary for his article “Guardians of a frying trade”. Andrew was fascinated with the information given by NFFF General Secretary Denise Dodd and couldn’t wait to submit his article for the Yorkshire Post magazine. To read Andrew’s article, please type this link into your web browser: http://www.yorkshirepost.co.uk/news/features/gua rdians-of-a-frying-trade-1-5992365

Issue 6 September 2013

News

Three awardwinning chefs l-r Dan, Heston and Craig

NFFF Young Friers Meet TV Super Chef Two young fish friers were in for a treat last month when they travelled down to Brixham, Devon, to sample TV Chef Heston Blumenthal’s unique take on fish and chips. Previous winners of the NFFF Young Fish Friers of the Year competition Dan Harding and Craig Buckley met Heston on board the full-size replica of the Golden Hind, the ship in which Sir Francis Drake circumnavigated the globe in the 16th century. The TV chef, who is the owner of the award-winning The Fat Duck in Berkshire, arrived in south Devon to make his new series Heston’s Fantastical Feasts for Channel 4, and he wanted the best in the fish and chip business to sample his food. When Channel 4 contacted the NFFF, Dan and Craig jumped at the chance. As a culinary tour de force with a reputation for the unusual (bacon and egg-flavoured ice cream and snail porridge, anyone?) it was no surprise when Heston had a few tricks up his chef’s sleeve when it came to our national dish. As Dan said, “I’ve watched his programmes on telly, so I knew to expect something weird and wonderful, but it was hard to think what you could do with fish and chips. It was totally off anything

you could think of. “They had a giant coral reef. It was made of crab, mussels and seaweed – everything was edible.” John Dory, a fish uncommon in many restaurants, was also on the menu. Dan recalled, “They had this orange jelly on top to make them look like eyeballs. I’d like to have got a picture of them but we were restricted on what photos we could take. The mushy peas took me by surprise. I’m not keen on mushy peas so I was a bit hesitant about them, so it was strange when it turned out to be mint chocolate ice cream.” And there was more to come. “Heston did a giant cone of chips the size of cricket bats. They looked like chips on the outside. They had potato on the surface, and then just below that there was the fish and chip shop flavour of batter and salt and vinegar, so it was like a fish cake. Underneath that there were mushy peas and sausage – it was everything from a fish and chip shop in one chip.” Though the two young friers were excited to be part of the sampling, Dan admitted that the excitement soon turned to apprehension. “I knew they were doing a piece on fish and chips, but when they contacted me it was amazing to think it was something you were going to be a part of. It was really exciting – a once-in-a-lifetime opportunity that we couldn’t pass over. Craig and I both got a bit nervous. We didn’t know really what we would be doing there.” Heston proved to be a down-to-earth character who eased Dan and Craig’s worries. “He was up for a laugh,” Dan said. “He was happy for you to have your picture taken with him and we had a bit of craic with him.” So though Dan was inspired by his day with Heston, did the TV chef pass on any recipe ideas?

The Golden Hind in Brixham Harbour

“Not really,” said Dan. “There wasn’t anything there that we could replicate – and if we did I don’t think we could sell it. It would take a long time to do that coral reef!”

THE

fish friers REVIEW

Issue 6 September 2013

News Young fish frier of the year competition entrants go to school As an added incentive to enter this year, all entrants to the Drywite/NFFF YFFY competition this year were invite to attend “The Garry Rosser Experience Day” kindly hosted by Paul Williams of KFE at their School of Frying Excellence near Peterborough on Wednesday 14th August. Garry Rosser is a well-known seafood chef and owner of The Scallop Shell. The day gave the young friers the opportunity to pick up tips from the KFE school’s trainers, award-winning friers Nigel Hodgson, Mark Petrou and Gordon Hillan. But the main point of the day was for the young friers to learn more about fish from real experts. Garry gave advice on how to identify quality fresh fish and gave an excellent practical demonstration filleting many different species of fish. Calum Richardson, of The Bay, current Fish & Chip Shop of the Year winner, then gave a thought-provoking speech on sustainability, and then emphasised that looking after your customers is more important than sales. Media, MSC certification and menu ideas were discussed.

Garry Rosser gives the students his tips

After lunch the group was split into two teams lead by former Drywite Young Fish Frier of the Year Zohaib Hussain and current winner Carlyn Kearney, and the two teams were given the task of producing an appetiser and main meal with the fish and other ingredients provided. The tutors helped each team organise and implement their dishes. The judging was conducted by Paul Williams from KFE, Briar Wilkinson from Drywite, Mark Drummond from the NFFF, Calum and Garry. After a hectic cooking period, both teams huddled in opposite corners, wrote out their menus for the judges and garnished their dishes. After much deliberation the young friers were called into the room to reveal the winner – Carlyn’s team! The young friers would like to thank KFE, the NFFF and Drywite for organising the day, in particular Briar Wilkinson, Paul Williams and Tanya Henderson for making sure all the young friers reached and left the training school safely.

Kingfisher’s newest achievement Kingfisher Fish & Chips in Plymouth announced their feat of being the top fish and chip shop in Plymouth for its fish sustainability according to fish2fork.com. The website reviews restaurants according to whether they are doing all they can to protect fish stocks and thus support sustainability. The NFFF wishes to congratulate Kingfisher Fish & Chips on their achievement. www.kingfisherfishandchips.co.uk www.fish2fork.com

Pukka Pies Founder Trevor Storer passes away peacefully aged 83 years Company founder Trevor Storer passed away peacefully at home with wife Valerie by his side aged 83 years old. Mr Storer founded Pukka Pies as a one man concern with the huge support of his wife in 1963. Developing the recipe for Steak & Kidney Pies and Chicken & Mushroom Pies from home, he opened 13 accounts on the 1st day of business selling 1,200 pies in the 1st week. The company turned over £12,000 in the first year. Now Pukka Pies, in its 50th year, employ 300 people, sell over 60 million pies a year and turn over more than £40m. Pukka Pies remains a much loved family business run by Trevor’s sons, joint managing directors, Andrew and Tim Storer.

Pukka Pies are brand leaders in both the multiples and food on the go market. They supply a range of pies and pasties to thousands of fish and chip shops and supermarkets as well as serving football stadiums, pubs, cafes and university campuses across the country. Pukka Pies also export worldwide. Trevor Storer’s founding values were putting quality and care first, selecting only the finest ingredients. He also made job security a central objective and ran the company with integrity. These values remain core to the Pukka Pies culture today. Trevor Storer was fair and considerate and polite to all he dealt with and is remembered by all who knew him as a true gentleman.

THE ART OF BATTER wonderful sight as it falls together to create a

But it’s not just about how things look, it’s also about a great combination of ingredients. Chip Shop range of mixes from T. Quality will never let you down. We’ve spent time perfecting the art of creating what we think is the best batter mix in the market so that you keep coming back to us and your customers keep on returning to you. That’s how we’ve become the UK’s leading position we intend to maintain by giving you what you need to make great tasting food. T 0845 2 505 605 E customercare@tquality.co.uk www.tquality.co.uk

Available from

THE

fish friers REVIEW

The birthday girl relaxes before her lunch

1913

2013

Supporting the fish & chip industry

NFFF CENTENARY SPECIAL NFFF Centenary Mascot in party mood!

This year has seen a flurry of media activity at the NFFF and none more so than last month. On the 7th August, our adopted Centenary Mascot and local resident, Edna Beevers, arrived at NFFF headquarters for an early 100th birthday celebration. Edna, who reached her milestone on 19th August, enjoyed a fish and chip lunch with 20 of her friends, with a champagne reception to kick-start the proceedings.

Moments earlier, a BBC camera crew had settled in the training school to record footage of Harry Gration, the presenter of Yorkshireâ&#x20AC;&#x2122;s Look North news programme, interviewing NFFF tutors Dennis Tate and Lynda Fielding. Harry was taught by Dennis the finer points of preparing fish, whilst Lynda revealed the process of potato rumbling. Afterwards, Harry rolled up his sleeves and indulged in a spot of fish frying, all under the watchful eye of tutor Arthur Parrington. The best was yet to come, however, as Harry sat with Edna at the top table in the boardroom as he tucked into

Harry meets Edna

Edna's birthday cake

Issue 6 September 2013

Harry Gration preparing the fish

his fish and chips alongside the birthday girl. Roving Yorkshire Evening Post reporter Juliette Bains then interviewed Edna, and the story featured on the newspaper’s front page the next day. Also in attendance were The Yorkshire Post website team

The room all set up and ready to go

Edna was overjoyed with the proceedings. “For me to get to one hundred is miraculous,” she said. “I remember buying fish and chips for a tuppence ha’penny. I like fish and chips but I only have them three times a year when my nephew visits. So anything that means I get to have them more often, I’m all for it!” Edna is a keen walker and puts her longevity down to exercise and maintaining an active mind. She said, “I’m so pleased the fish friers have adopted me as their mascot and it’s wonderful I can invite my friends for fish and chips.” Harry, who seemed as natural in front of the fryer as he does a camera, clearly relished his time at NFFF headquarters.

Edna’s friends

The celebrations were concluded with sampling a special NFFF 100th birthday cake, which rounded off a perfect lunch. The day provided excellent coverage for the NFFF, in a year that has seen the frying industry in the public eye more than ever before. Continuing our centenary celebrations, the NFFF will be inviting 100 fish and chip shops in the UK to serve 100 meals for 100 pence each on 11th November – the day the NFFF was formed. All proceeds from this fundraising event will go to the Fisherman’s Mission, with the target of £10,000 a real possibility. Any shops can register to join us in this PR and media drive. Please see the advert on page 8 for details on how to get involved in this great cause.

Edna and her birthday present

See these links for videos of the NFFF in the Yorkshire Post and BBC’s Look North: http://www.yorkshirepost.co.uk/news/features/guardians-of-a-frying-trade-1-5992365 http://www.bbc.co.uk/news/uk-england-leeds-23609084 7

OU ISE N Y RA 0? CA US LP HE 00 , £1 0

y r a n e t n e C NFFF 3 1 0 2 r e b m e v o 11 N We’re inviting 100 shops to join us to raise £10,000 for The Royal National Mission to Deep Sea Fishermen (Fishermen’s Mission)

Share in the PR and media activity generated by the NFFF as we make this a nationwide 100 year event. All you need to do is: 1. Register with the NFFF to participate and pledge to donate a minimum of £100 to the Fishermen’s Mission. 2. Provide 100 ﬁsh and chip meals for 100 pence during the course of the day on the 11th November 2013 (or use one of the creative ideas opposite). On registration we’ll add your shop to the designated page on the NFFF website and send you a promotion pack containing: L^cYdl edhiZg id h]dl ndj VgZ eVgi^X^eVi^c\ ^c i]Z hX]ZbZ KdjX]Zgh VcY Å nZgh dc gZfjZhi

To register simply email us at mail@federationofﬁshfriers.co.uk or ring us on 0113 230 7044 The options are endless, the cost is calculable, the PR beneﬁts could be huge!

THERE ARE LOTS OF OTHER WAYS YOUR SHOP CAN JOIN IN… Offer 100 meals for pensioners (senior citizens portions) Offer fish for 100 pence and sell chips at normal price Limit the offer to the first 100 customers through the door (could be small portions) Limit the offer to the first 100 vouchers used (you can issue them in advance to regular customers or via a promotion) Arrange to deliver 100 meals to local sheltered housing (arrange to charge the residents or put the money in yourself and grab the additional PR this generates) Arrange to deliver 100 meals to local lunch groups Ask your fish/potato supplier to support you

The Fishermen’s Mission is a registered charity, Charity No 232822. Scottish Charity Regulator No. SC039088.

On 11th November 2013 100 pensioners will join us at the NFFF Training School for 100 meals for 100 pence as a donation to the Fishermen’s Mission. Will you join our 100?

Anne Wallace always fries in Anne Wallace has run the award winning Taylors Fish and Chip restaurant and takeaway in Stockport since 1987. The reasons for her success are twofold. Anne believes passionately in effective staff training and, having previously won several awards, 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 reason is quite simple. “The oil is the most important thing in this business” she says and her years of experience have shown 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 pure white premium palm, made from the highest quality raw materials. It is additive free, contains no hydrogenated oils and less than 1% trans fats. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality. Frymax has been the fryers favourite for over fifty years and is as good today as when it was launched all those years ago. Anne Wallace knows that to produce the best, you must use the best and there is none better than Frymax.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 e-mail: ukinfo@olenex.com

www.frymax.co.uk

THE

fish friers REVIEW

Issue 6 September 2013

Sizzling sausages We all love a good old banger, don’t we? The humble sausage – of which there are believed to be nearly 500 types in the UK – deserve recognition for being a much-loved fish and chip shop food. The nickname “banger” was coined during the Second World War. The high water content of sausages meant they were prone to explode when cooked. Contrary to popular belief, sausages should not be pricked when cooked, as this releases all the flavour. Cooking sausages slowly is the ideal method as they will burst if cooked too quickly.

Proper Tasty Developed to offer a ‘Great Taste Appeal’ for your customers.

Proper Quality Made from high quality pork to a recipe developed especially for the Fish & Chip market.

Proper Performance Perform brilliantly in the deep fat fryer with exceptionally good holding time in hot boxes.

Proper Profitable High margin product offering opportunities for incremental sales.

Proper Value For Money A quality product competitively priced for excellent value for money.

Proper For You Available in the sizes 4s, 6s & 8s.

Call 01482

326 234, email

for more information, or ask your wholesaler about Plumtree@Farms Proper Good Sausages today!

Sausage recipes date back some 5,000 years to modern day Iraq. Many years later, the Romans introduced them to Britain around 400AD; the main ingredients were pork, bay leaves, pepper, cumin seeds and pine nuts. As their popularity grew, sausages began appearing on the plates of the hungry British public with startling regularity. Saveloys are common as chip shop sausages and have a taste similar to frankfurters. Battered sausages are enjoyed by all – particularly in the north – and provide an alternative to batter-lovers who hanker for meat. Sausage’s popularity has never wavered. Indeed, sausages are as popular now as they have ever been and are endorsed by a whole host of celebrities, from Michael Caine to Delia Smith. Marcus Trescothick, the former England cricket star, loved sausages so much his nickname is “Banger”. His well-known quote highlights this: “My diet was sausages then, in no particular order: sausages, chips, sausages, toast, sausages, beans, sausages, cheese, sausages, eggs, and the occasional sausage.” All hail the banger!

Magnifique!

The Supreme Sausage James T. Blakeman & Co. Ltd. Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 Fax: 01782 569611 e-mail: admin@blakemans.co.uk

www.blakemans.co.uk

THE

fish friers REVIEW

Issue 6 September 2013

The new workplace pension scheme – Step 5: Automatically enrol “eligible jobholders” For more information, please visit: www.thepensionsregulator.gov.uk THE SEVEN STEPS:

• Name. • Gender.

1. Know your staging date

• Date of birth.

2. Assessing your workforce

• Automatic enrolment date.

3. Reviewing existing pension arrangements

• Address.

4. Communicating the changes to all workers

• National Insurance number.

5. Automatically enrolling “eligible jobholders”

The employer may also need to supply the jobholder’s work address, e-mail address, gross earnings in any pay period and the value of contributions payable to the pension scheme by the employer in any pay period.

6. Registering with The Pensions Regulator and keeping records 7. Contributing to workers’ pensions

Within one month of the jobholder’s enrolment date, the employer must provide the jobholder with certain enrolment information, namely:

When you’ve identified an individual as an “eligible jobholder”, the employer has to undertake a series of steps to automatically enrol them into their chosen qualifying scheme. These steps, and the deadlines which govern them, are set out in law.

• A statement outlining that they have been – or will be – enrolled (and on what date) and what this means;

Within one month from the date upon a worker becomes eligible for automatic enrolment, the employer must:

• Contact details for the pension scheme into which they have been automatically enrolled;

• Provide enrolment information to the eligible jobholder and give information to the pension scheme about the eligible jobholder;

• The value of any contributions payable to the scheme by the employer and jobholder in any pay period;

• Make arrangements for scheme membership to be effective from the jobholder’s automatic enrolment date. Employers can do this by making arrangements with either:

• Information about the individual’s right to opt out and their right to opt back in; and

• The trustees or administrators, in order to admit the jobholder to membership of the occupational pension scheme; or • The provider of a personal pension scheme, to ensure that the eligible jobholder is given information about the pension scheme. This process can be carried out in any order but the employer must keep certain records of these steps. As the employer’s duty, what sort of information must an employer provide to the pension scheme? All information must be in writing (this includes e-mail) and must include the jobholder’s:

• A statement setting out where to find further information. The employer can prepare this information ahead of the jobholder’s automatic enrolment date. The steps we have featured in The Fish Friers Review include: Step 1: Know your staging date – issue 2. Step 2: Assessing your workforce – issue3. Step 3: Reviewing existing pension arrangements – issue 4. Step 4: Communicating the changes to the workers – issue 5. All the steps are available electronically to NFFF members.

Look out in the next issue for advice on step 6 “Registering with The Pensions Regulator and keeping records” in issue 7. If you’d like to follow these steps in every issue please call Louise on 0113 230 7044 about becoming a member of the NFFF 12

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THE

fish friers REVIEW

Introducing the National Federation of Fish Friers Responsible Sourcing Code By Denise Dodd, NFFF General Secretary The NFFF works to protect and promote the interests of fish friers and the ‘fish and chip’ brand, as well as the long-term interests of the industry. Fish and chips have been around for over 150 years and we want to ensure that they are on the menu for the next 150 years.

The threat… We’ve all seen the alarming press articles and TV programmes claiming that there is no more cod in the sea and that our haddock supplies are also under threat. These headlines are intended to shock the public and sell newspapers, but behind them there is an element of truth and these stories could become very real fact if we as an industry bury our heads in the sand and allow it to happen. There is a documented, accepted, global threat to wild capture seafood supplies (this includes our cod and haddock supplies) due partly to the effects of climate change and over-fishing. We believe that it is both possible and essential to reverse the decline of these fisheries, and that sourcing fish from an unsustainable source puts not only the marine environment, but also our very own businesses and entire industry, at risk.

The solution… Much work has already been done globally to halt the decline, and the recent news that cod supplies are recovering in the North Sea is a testament to this. The establishment and recognition of well-managed fisheries, and the development of fishing and farming practices that cause minimal damage to fish species, marine life and habitats, are all playing a part in slowing the decline, but there is still much more work to be done and the momentum needs to increase. The NFFF has joined other signatories in backing the Joint Declaration on Action of Wild Marine Fisheries, devised by the International Sustainability Unit of the Prince’s Trust. We should be mindful of the fact that around 25% of the white fish that is consumed in the UK is bought by the fish and chip industry. This places a huge burden of responsibility on our shoulders, and what we do collectively can clearly have a massive impact on the supply chain and the marine environment.

Play your part… You can adopt the new NFFF Responsible Sourcing Code for your

business which means we all have a part to play and, however small, your contribution can help. And the part you play can be very, very simple: • Check that the fish you buy has come from a sustainable managed fishery – ask questions of your fish supplier to provide certification and evidence. • Keep your customers informed of your supply chain, they will appreciate that you have gone to the trouble to source fish from waters where the fishing is well-managed and regularly monitored. • Educate your staff to understand the importance of sustainability and responsible sourcing. We have created this Responsible Fish Sourcing Code document to help you to achieve this.

Look out for: The Marine Conservation Society (MCS) has assessed and rated 150 fisheries on sustainability criteria Visit www.fishonline.org.uk to see how the MCS rates your fish. The MSC plays a vital role safeguarding seafood resources through certification and eco labelling program for sustainable seafood. Fish supplied by approved and certified fisheries are identified by the MSC logo and this should be identifiable. Frozen At Sea Filleting Association (FASFA) ensures all its members fish in the well-managed waters of the North Atlantic and Barents Sea to preserve the sustainability of future fishing stocks. Evidence of this should available.

Issue 6 September 2013

National Federation of Fish Friers

Responsible Fish Sourcing Code Aims To ensure that fish and chips shops have a minimal efffect f on the marine environment. To give guidance to fish and chip operators about which fish to purchase. To give fish and chip shop owners the information to relay to their customers about the work being done by the industry to conserve fish stocks. Guidelines Only use fish from a fishery that is proven to be using the best practices to help reduce the impact of fishing on the Marine environment. This would involve accreditation and membership to a marine protection scheme. Check the origin of all the fish you serve. Only sell fish that has been caught and sold legally. Offers of Illegal, Unreported and Unregulated (IUU) fish should be rejected. Frozen at Sea Fish should be clearly labelled as are most boxes of wet fish; if they are not then ask your supplier for the information. Check that the fish you are using is not threatened by using the Marine Conservation Society website www.FishOnline.org , or use their iPhone App. We recommend the principle species of fish you sell should be rated Green (either 1 or 2 on the MCS traffic light system). All other species sold should be Green or Amber. (more information about the rating system can be found here: http://www.fishonline.org/ratings)

www.Fishonline.org Your merchant or supplier should be able to provide you with literature about sustainably sourced fish, other information can be found on the Seafish and MCS websites. This information can be used to answer any concerns your customers may have over fish stocks. Ask your fish merchant or supplier for a signed letter outlining what fish they supply, from what fishery it comes and what steps that fishery takes to preserve fish stocks. Make as much information as you possibly can available to your customers, both in your shop, on your website and on your menus. If you have done your research and your fish is from a sustainable source, shout about it, tell your story, let your customers know they can eat at your shop guilt free. It is a good idea to display the trawler name and information about where and how the fish is caught. This can then be backed up with further information iff possible as outlined above.

THE

fish friers REVIEW

Issue 6 September 2013

Hunt begins for sustainable fishing champion ONE Of the UK’s leading suppliers of Frozen at Sea Fish is backing a prestigious award which recognises sustainable and responsible fishing practices. Collins Seafoods, which provides fish caught only in sustainable waters, is co-sponsoring the Good Catch Award at the highly regarded Fish and Chip Awards 2014. The award recognises those fish and chip businesses that are leading the way in the responsible sourcing of sustainable fish, working to protect fishing supplies so they are available for future generations to enjoy. Collins, which is sponsoring the award alongside the Marine Stewardship Council (MSC), will also take part in the judging process, given its expertise in sustainability.

Collins Seafood managing director, Richard Collins said: “Collins Seafoods is thrilled to be a co-sponsor of the Good Catch Award for the National Fish and Chip Awards. We have been delighted to see the quality of the entries in the category and to see how they have taken sustainability to the heart of their businesses.” As an MSC certified firm, Collins Seafoods is heavily focused on highlighting the importance of sustainability to its customers and recently launched a new sustainability logo which it is asking fish and chip shops to display to show the quality and source of the fish they sell. Business shortlisted for the Good Catch Award will be invited to a prestigious awards ceremony in London January 2014. For more information on the awards go to www.fishandchipawards.com or advice on sourcing sustainable fish go to www.collinsseafoods.co.uk

Collins Seafoods are suppliers of the finest Frozen At Sea Fish. We ensure we distribute the best quality and sustainable products to fish and chip shops and wholesalers throughout the United Kingdom.

LITY S A U

HING Q FIS

We are the proud co-sponsors with the MSC of the 2014 National Fish and Chip Awards for the Good Catch Award.

MSC LE

TAINAB S U

If you would like further information on our services and products, donâ&#x20AC;&#x2122;t hesit ate to drop us a line. Collins Seafoods Ltd. Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR T: (01325) 315544 | F: (01325) 314935 E: sales@collinsseafoods.co.uk Collins Seafoods Ltd

Wraggs Seafoods Ltd. Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN T: (0113) 249 8832 | F: (0113) 249 0582 E: sales@wraggsseafoods.co.uk

www.collinsseafoods.co.uk

collinsseafoods

Broaden your horizons with a career in fish and chips

Careers N otes - Get paid while you le arn and build a career!! - Alternati ve to a full time College cou rse! - Hands on experience plus a national qualificati on!!!

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A Career in fish and chips can start with an Apprenticeship There are apprenticeships available for counter staff, fish friers and also supervisors and managers. To find out more go to

www.seafoodacademy.org Apprenticeships are good news for fish and chip businesses â&#x20AC;&#x201C; so spread the word. Firstly, apprenticeships can provide a very effective way of developing and bringing on new and established staff. You only need to read about the experiences of those businesses that have apprenticeship programmes underway to realise this. That they can be funded as well is a valuable bonus. Secondly, the simple fact that we have intermediate and advanced apprenticeships available in our industry says that we are a serious occupation and a viable career choice for a young person looking for an alternative route to success. So if you want to demonstrate that we are an industry to take seriously, why not cut out and display this careers poster in your business where your customers can see it?

FISH FRYING & FAST FOOD SHOW ATTRACTS NEW SIGNINGS More first time exhibitors are signing up to take part in this year’s Fish Frying and Fast Food Show, reflecting the importance of the two day exhibition to companies serving the fish and chip shop sector. Organised by Fry Magazine in conjunction with T Quality, the event takes place at its new, bigger and improved location of Sandown Park Race Course in Surrey on Sunday 13th and Monday 14th October. Within the last few weeks a host of new exhibitors have signed up including chip seasoning company American Chip Spice, range manufacturer Henry Nuttall and coffee company Rijo 42. Meanwhile, Parripak, a supplier of ready chipped potatoes, has chosen the show to announce its debut into the fish and chip shop market. As well as new signings, this year’s Fish Frying and Fast Food Show will see a number of leading companies return. Serving the range side of the business for example is Preston & Thomas, Mallinson’s of Oldham, KFE, Frying Solutions and ME-FF, while showcasing the latest trends in shopfitting and signage will be Elite Shopfitters Leeds, Harlequin Signs and BD Signs. Middleton Foods and Kerry Foodservice, meanwhile, will be highlighting the importance of getting the right batter while big name brands in the beverage sector such as Nestle, Heinz, Britvic and Cott Beverages will demonstrate the importance of drinks to the takeaway offering. With the show evolving every day, organiser Reece Head says: “This year’s show is shaping up to be the biggest in our

11 year history. With support from leading players and industry newcomers, as well as suppliers big and small, it reflects the buoyant nature of the market and cements the show’s position as the leading event for the fish and chip shop industry.” As well as product launches, free samples, exclusive show only deals and demonstrations, the event will play host to the first ever 50 Best Fish & Chip Shops Celebration Ball. Taking place on the evening of Sunday 13th October, the 50 Best Fish & Chip Shops will be honoured in front of a crowd of 350 leading industry figures, after which an evening of food, drinking and dancing will follow. Reece adds: “We’ve been overwhelmed by the response to our inaugural 50 Best Fish & Chip Shops Competition with over 300 shops applying. It clearly demonstrates a desire for an award which puts the quality of food, the environment and customer service as top priorities. “With the mystery dining almost complete, early indicators show that the bar has been set extremely high and we look forward to welcoming the top 50 to the show. It will be a huge honour and a rare opportunity to have all 50 Best Fish & Chip Shops under one roof.” To enjoy free samples, exclusive show only deals and demonstrations, see new product launches and source new ideas and products, register for your FREE tickets to this year’s Fish Frying and Fast Food Show now at www.fry-online.co.uk. Alternatively, call 0844 571 7246.

Registering is simple and easy, go to www.frymagazine.com, ﬁll in yours, your friends, colleagues and families names and receive your FREE e-badge to your computer or phone!

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Sunday 13th & Monday 14th October 2013

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• 11th Annual Event in nd dustry with 2,000 2,00 • The most successful event in the industry visitors annually actt within itth n the m a hall • T Quality supplier show loacted main viited for sspecial offer ffer sales • All T Quality customers invited promotions EXCLUSIVELY at the exhibition • FREE PARKING

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THE

fish friers REVIEW

2014 National Fish and Chip Awards to be hosted by TV chef Sacré bleu! Jean-Christophe Novelli, the French TV chef, has been revealed as the host of the 2014 National Fish and Chip Awards. Organised by Seafish, the awards reward those shops who offer the best quality, value and choice to their customers. Mr Novelli began his career at the tender age of fourteen as a baker in northern France. When he arrived in the UK in 1983, he spent a year as head chef at Keith Floyd’s pub The Malsters whilst Keith was filming his cookery programmes. Thirteen years later Mr Novelli opened four restaurants in London. As a fish and chip lover Jean-Christophe, who was voted as Chef’s Chef of the Year, knows the value of quality ingredients. He said: “When I first arrived in the UK 30 years ago one of the first British dishes I wanted to learn to cook was fish and chips. There is such a wonderful selection of seafood in this country and fish and chip shops around the country do a great job of making it even more delicious.” Dr Paul Williams, Seafish chief executive said: “Fish and

chips are a national institution and the awards provide the perfect platform to shout about how much we love them and show our pride in the excellent businesses selling quality fish and chips up and down the country.

“We’re delighted to have JeanChristophe Novelli on board as our celebrity host, he is a prestigious chef known for his quality and skill so he compliments the awards perfectly.” Now in their 26th year, The National Fish and Chip Awards are recognised as the most prominent and respected seafood industry event with over 1,000 entrants taking part in 2013. Businesses are being urged to enter the 2014 awards not only to challenge their respective business and staff but also to put themselves on the UK map of top quality purveyors of fish and chips. Previous winners have seen their sales increase by as much as 100% within months of winning a national award.

Issue 6 September 2013

Primary Authority – A great new benefit coming soon for NFFF Members & Quality Award holders For the last 18 months the NFFF’s Vice President Mark Drummond has been working with the government’s BRDO (Better Regulation Delivery Office). The BRDO’s purpose is for government to consult on the implementation and delivery of regulation and inspections of business (such as by Trading Standards, Food Safety, Heath & Safety, planning, licensing etc). It is part of the government’s “Red Tape Challenge” which aims to help reduce the burden of regulation on business.

What is Primary Authority? Primary Authority was originally a scheme that was set up for large businesses which trade across more than one local authority area. It covers the areas relating to business that are regulated by local authorities (Food Safety, H & S, Trading Standards etc). It allows the business to choose one local authority to work with to design regulatory systems that are then legally binding on all other local authorities. In the new Enterprise and Regulatory Reform Bill, which has just been passed by parliament, the Primary Authority scheme has been extended to include businesses that are members of trade associations (such as the NFFF) where all their members “have a shared approach to compliance within any particular area of regulation”.

How does this help me? The NFFF is working with Wakefield Local Authority in the area of Food Safety. We are currently devising Assured Advice that we will issue to all our members, which will be based on the relevant food safety criteria in the NFFF Fish & Chip Quality Award. Once we issue this guidance to members, any member who signs up to the Primary

Authority scheme and follows the advice can be sure that any EHO who visits them should never have a problem (as long as the assured advice is being followed). EHO’s will not be able to take any enforcement action against a business in the scheme without first contacting the Primary Authority and the NFFF. This should also mean that all members signed up to the scheme and following the advice should get a high score in the Food Hygiene Ratings Scheme. We are regularly told that one local authority has different requirements from another, including the requirements to get a 5 Food Hygiene Rating. This problem should never occur for members signed up to the Primary Authority scheme. Due to devolution, Primary Authority only currently applies in England & Wales, and not in Scotland or Northern Ireland (although the assured advice may still be of help to members there, but it will not have the statutory legal backing).

How do I sign up? Individual businesses must be NFFF members or NFFF Quality Award Holders and have to sign up to the scheme through the NFFF. There will be no additional cost. Once the Assured Advice has been written and issued we will be contacting all members about how to sign up. It is most important that we have a current email address for all members – if we do not have your current email address please email denise.dodd@federationoffishfriers.co.uk with your details. If you currently aren’t a member – join today! Look out for further information in the next issue of The Fish Friers Review.

THE

fish friers REVIEW

Shetland, here we come! In September Drywite National Young Fish Frier of the Year Carlyn Kearney from Frankie’s Fish & Chips invited five fellow young friers to Shetland to gain further insight into the industry. The young friers comprised: Cem Oktem, Dan Harding, Leigh Foster, Dean Chappelhow and Luke Gibson. So how did they get on? Carlyn reveals all… As Drywite National Young Fish Frier of the Year 2013 I was delighted to have the opportunity to organise and host the Young Fish Friers trip. The group met in Aberdeen and were delighted to visit Calum Richardson at The Bay in Stonehaven. As the shop was voted 2013 best fish and chip shop, we definitely came away with some great tips and ideas that could be put into practice in our own shops. After surviving the flight to Shetland (just!) our first port of call was to the North Atlantic Fisheries College in Scalloway (www.nafc.ac.uk). This great local resource offers training, research and expert nautical knowledge. The highlights were being shown around a bridge simulator which could adapt to any form of boat or ship anywhere in the world. A discussion regarding sustainability was then held with the college’s Dr Ian Napier. We were lucky to view the local fishing boat, the Mizpah, coming in to land their catch which included Frankie’s fresh haddock for next day’s fish suppers! We quickly headed down and got the chance to board the Mizpah, observing the fresh catch of 300 boxes of fish being winched into the market. Blydoit Fish Ltd, owner of the Mizpah, is also based in Scalloway and is Frankie’s exclusive fish supplier. They are experienced in fishing and processing, and as wholesalers and retailers of all species of whitefish. They also smoke fish on their premises, which we observed with great interest. Next we travelled up to Frankie’s Fish & Chips in Brae, Shetland, and the young friers enjoyed visiting the most northerly fish and chip shop in the UK. Anticipation regarding accommodation was growing amongst the group, and they were taken to a local farm in Brae to discover wigwams hidden in the trees – these were to be the young friers’ home-from-home for a couple of days! An early start the next day took us to Shetland Seafood Auctions where we

Pictured from left to right: Dan, Cem, Carlyn, Leigh, Dean, Luke

viewed all of the fish landed on the market. We then headed upstairs to witness the electronic fish market. Local buyers bid against remote buyers online from throughout the UK to try to get the best price. This electronic market is a huge success in Shetland and a continual increase in prices has also increased the number of boats now landing here. The Shetland market is the second largest in the UK, landing more fish in total than England, Wales and Northern Ireland combined!

Heading back to Brae we visited Frankies’ local MSC-accredited mussel and scallop suppliers where we watched them processing the scallops from catch to finished product. We were also taken to their new MSC brown crab factory where they have just started producing crab from fresh to the finished product for John West. Next it was aboard the pelagic fishing boat, the Altaire, the second largest in the UK fleet. Here we experienced the huge difference in size to the small white fish boats and learned more about the complication of quotas in modern day fishing. Following this the next morning we travelled to Shetland Catch, the biggest pelagic fish processing factory of its kind where we were given a tour around the factory and again saw the difference in scale compared to the white fish industry. After a jam-packed few days of learning about the fishing industry, and how this has greatly influenced life in Shetland, it was time to see some more of the countryside. We went to see some of Shetland’s beauty spots and then visited Cem’s uncle (it’s a small world!) who showed us his Shetland ponies! This trip was a great experience for everyone and we would especially like to thank: • Brian Isbister, Chief Executive of the Shetland Fish Producers Organisation for making this trip possible by sponsoring transport up to Shetland. • Bon Accord Accountancy for sponsoring the accommodation. • Johnson Transport for providing transport in Shetland. • Martin Leyland for providing help and support in organising the trip and letting us visit the Shetland ponies. (Special thanks go to Carol, also, and for supplying the oreos. They were delicious!)

Issue 6 September 2013

3 1 0 2

3 1 9 1

NFFF membership: are you missing out? What would you do if a customer is injured in your shop and threatens to sue you? If a member of staff wants to take you to a tribunal, what steps would you take? And who would you turn to if your frying equipment is faulty and the manufacturer won’t help?

• Frying mediums.

These scenarios can happen every day, but if you’re a member of the National Federation of Fish Friers (NFFF) you’ll have peace of mind knowing that you have our support and guidance. The NFFF has been protecting and promoting the fish frying industry for 100 years. During this time we have assisted fish friers all over the world, and our work helps every frier in various ways. If you are not a member of the NFFF, you will be missing out on some valuable benefits. The question is: can you afford to?

• Frying techniques.

Some shops pay business protection companies over £150 a month. A full years’ NFFF membership costs less than this! For the price of one fish per week, NFFF members take advantage of: •

• Ranges. • Landlord, rent and bill disputes – free advice on these subjects can save you thousands of pounds alone.

• Planning permission, and so much more.

You simply won’t get better advice anywhere else! •

A free copy of The Fish Friers Review magazine. Our members’ magazine is the only publication dedicated to the frying industry, with useful business and suppliers’ contact details – some of which provide discounts to NFFF members only.

•

A free premium listing on our iFish4Chips smart phone app.

•

How to reclaim unfairly applied VAT.

The Lighthouse Business Protection service. This service entitles you to:

•

Discounts on applications for the Fish & Chip Quality Award scheme.

• Indemnity insurance cover for any employment or health & safety issues.

Being a member of the NFFF guarantees a close network with other friers. The more members we have, the more resources we have and the more work we can do on your behalf. No wonder our members consider us to be a significant part of their business.

• 24-hour confidential telephone service, including health & safety, employment and legal advice. • An on-line service you can access anytime to produce employment documents including employment contracts. • Tax advice plus tax protection. •

ry t s u d

Advice from highly experienced and award-winning fish friers. Our Executive Council is a team of 10 working fish friers and NFFF members. Between them they employ over 120 staff and collectively have 228 years’ of fish frying experience. By becoming a member they can advise you on a range of subjects specific to fish and chip shops including: • Potato and fish prices and suppliers in your area.

As John Penaluna says, “Lee contacted the NFFF for their experienced assistance and subsequently saved a lifetime in subscription fees. Their quick and effective help relieved a lot of worries and fears and allowed me to concentrate on my own business.” To become a member and take advantage of all these benefits, ring NFFF head office on 0113 230 7044. If you want your voice to be heard – and have peace of mind – join us today!

It could well be the most important thing you do to help your business develop.

THE

fish friers REVIEW

Quality Awards round-up www.qualityfishandchips.co.uk

First shop in Blackpool to receive NFFF fish & chip Quality Award

To learn more about the Quality Award, scan the QR code

Coral Island’s Traditional Fish and Chips recently gained the Quality Award, making it the first fish and chip shop in Blackpool to join the scheme. Situated on the corner of New Bonny Street and Central Promenade, Traditional Fish and Chips boasts a 60-seater dining area and offers their customers an eat-in meal at the same price as a takeaway. The shop was established 17 years ago and is part of a three-shop operation, all of which are situated on the outside of Coral Island. Owner Mark Fox says his second shop, The Big Fish Trading Co., is due for inspection shortly and he hopes it will become Blackpool’s second Quality Award-holding shop. Earlier this year Mark opened their third shop, The Prom Chippy.

Traditional Fish and Chips uses around 175 sacks of potatoes each week during peak season and employs 12 staff. It is seasonal, operating from March until November. They make their own batters and cut and grade their fish daily. Opening from 11am until late daily, they are confident that people will return time after time. They also have a large following of regulars who come from all over the Northwest and beyond.

Traditional Fish and Chips will feature in issue 2 of the NFFF’s consumer guide Official Guide to the UK’s Quality Fish and Chip Shops which is due for publication in Spring 2014. We know customers travel to visit shops in this guide and those that feature on the iFish4Chips app, so summer 2014 should prove to be even busier for them. They may even need 20% more potatoes!

The NFFF is pleased to report the following shops have recently joined the Quality Award scheme: Mark Fox, Traditional Fish and Chips, Coral Island, Blackpool, Lancashire. Geoff Whitehead, Whitehead’s Fish & Chips, Hornsea, Hull

Renewing shops include: Mohammed Butt, Mo’s Fish and Chips, Orpington, Kent Cheryl Dimelow, The Whiddon Valley Fryer, Barnstaple, Devon Sukhvinder Taggar, Oh My Cod!, Tipton, West Midlands

All NFFF members receive a £50 discount when applying for The Fish and Chip Quality Award. For membership details please see page 26. 26

ISSUE 2 COMING SOON… Ofﬁcial guide to the UK’s quality

Join the scheme today to be included FREE in this national guide! This handy consumers’ pocket guide book featuring all NFFF Fish & Chip Quality Award holding shops is scheduled to go to print on 1 April 2014 in time for the holiday season. 100,000 copies will be distributed through the award holding ﬁsh and chip shops, tourist information centres, visitor attractions and hotels throughout the UK. Only shops that hold the Quality Award when the guide goes to print will be included. The guide will also be available for download through the dedicated Quality Award scheme website at www.qualityﬁshandchips.co.uk

Premium listing on the NFFF smart phone app ﬁsh and chip shop locator iFish4Chips 100,000 copies circulated Consumer focused Nationwide distribution Three levels of listing available Website download

Don’t miss out! Applications must be in by 30 November so if you haven’t applied yet, do it today! Call 0113 230 7044 or visit www.qualityﬁshandchips.co.uk

Ap pl ica 3 tion

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FISH AND CHIP SHOPS MIDLANDS

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THE JOLLY FR YE

R 49 The High Str eet, Cheltenham , Gloucester, GL T: 01452 786 524 52 7EG E: mrjolly@joll ies.co.uk www.jollies.co .uk THIS IS THE PL AICE: 96 Priors Road, Brierley T: 01902 656242 Hill, Dudley www.thisisthepl aice@dudley.c o.uk YE OLDE ENGL ISH CHIPPIE: 19 Cumbernaul T: 01902 123123 d Street, Kidder www.yeoldeeng minster lishchippie.co.u k YEW TREE FIS H BAR: Yew Tre e Shopping Ce ntre, 47 High Str YORK STREET eet, Coventry CHIPPY: 22 Yor k Street, Kingsw YOUNG’S FISH inford, West Mid BAR: The Water lands front, Dudley, West Midlands YOUR FRIER: 68 The Marke t Place, Yardle y, Birmingham

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AL’S PLAICE

10 The Quayside , Norfolk, NR23 1AB T: 01603 786524 E: als.plaice@ hotmail.com www.als.co.u k BEST CHIPPIE: 92 High Cliffe Road, Wells Ne T: 01603 656242 xt the Sea, No www.bestchippi rfolk euk@btinterne t.com FRYDAY’S FIS H & CHIPS: 2329 Mo or Lane, Fakenham T: 01328 653 214 , Norfolk www.frydays@ta lktalk.net BERNIE’S FIS H & CHIPS: 14 Market Place, Lincoln, Lincol CHAPEL FISH nshire & CHIPS: 33 Ch apel street, Ma rket Deeping, Peterborough

NR23 2EW NR19 7EB LN6 8ED PE6 9JK

www.qualityﬁsh andchips.co.u k 5

Shop Watch: THE COSTAS FISH & CHIP SHOP, ALTRINCHAM

Issue 6 September 2013

The Costas The Costas Fish & Chip Shop has undergone a major refurbishment which has given the take-away an impressive & much needed visual transformation. With a well established reputation for producing great quality fish & chips it was considered that the existing shop did not portray the same level of quality associated with the food on offer & a refurbishment was required.

Before

After

The recent works have totally transformed the space with the inclusion of bespoke features & high quality material finishes adding to the dramatic modification of the takeaway, these works included:

strip mosaics & stainless steel mosaics have been used on the walls throughout the space with a textured black slate tile used on the floor in the customer area. • Other features within the take-away refurbishment included; A new multi level plasterboard ceiling has been fitted throughout, finished in a striking white paint finish. Low energy recessed light fittings have been utilised throughout the take-away & servery areas offering a subtle glow throughout the space.

Before

After

• The existing shopfront was removed and replaced with a new black powder coated aluminium framed shopfront with bespoke signage above, the existing areas of wall have been finished in a black granite tile which further adds to the dynamic appearance of the new shopfront. These simple yet eye catching elements really add a sense of quality & modernity in terms of aesthetics whilst providing The Costas Fish & Chip Shop with a strong visual identity. • The complete strip out of the existing shop unit, all wall & floor materials, ceilings, lighting & redundant electrics were removed throughout. The servery area has been reconfigured to accommodate a new high efficiency range, prep tables & catering equipment. The interior has benefitted from a series of high quality materials & finishes used throughout the take-away & servery areas. Iridescent

Bespoke illuminated menu boards & signage have been fitted within the servery area.

Before

After

THE

fish friers REVIEW

NFFF Training News Another NFFF training success story Chris Garnier reveals his days’ training on 19th August with business partner Kelvin Reay

L-R Kelvin, Arthur and Chris

When we first had the idea to open a fish and chip shop, we had the vague thought that we should go on a course to learn to fry! Six weeks later we were on a train to Leeds and on to the NFFF.

At 9am on a sunny August morning, we stood in reception to be greeted by our tutor, Arthur Parrington. Once we were fitted in our white uniformed jackets, Arthur steered us through the different aspects of the business. Who would have imagined that we’d be taught about chip sizes or the sugar content of a potato? Certainly we hadn’t! Having always hated school and sitting in classrooms, I set out with a slight resistance being in front of a teacher. Not on this occasion. We were taught, encouraged and teased – from When Mick Heer wanted a new challenge from his role as a prison officer, he didn’t have to look further than opening his own fish and chip shop. Now a NFFF member, Mick shares his experiences at the NFFF training school and the fish and chip business. I worked as a prison officer for 10 years. Though this was enjoyable and rewarding, I got bored and wanting to do something completely different – something with more of a “buzz factor”. I wanted to go into business but was unsure which one would suit me best. Even now I don’t know how I ended up buying a local fish and chip shop, Jollys Chippy in Dudley-Port, West Midlands, but I’ve been in the business for a year and it’s been fantastic.

making batter to buying fish, to rumbling and using Drywite…and not forgetting frying fish. With his experience going back to 1965, we felt in very safe hands. Making notes throughout the day, we were bombarded with a mass of information – even a few secrets of the trade. We were given advice on simple but important facts about presentation which, in turn, converted into the business side of profit. Arthur also advised us about wastage and what is acceptable to the Inland Revenue – he had it all at his fingertips! We were at the range by 2pm. By this time we were ready for lunch. Frying in dripping, we tentatively began our new lives as fish friers. At first we were so terrified of being splashed by the fat we almost jumped backwards! However, as we began dropping the cod into the dripping our confidence grew. Arthur watched our reaction as we sat down for lunch. Of course, it was delicious! How could it not have been with one of the leading lights of the Federation teaching us? Our day ended with receiving a signed certificate. We both more equipped to open our new enterprise Starfish in Barnstaple. We had a great time and that was thanks to Arthur Parrington. Look out North Devon…we’re frying! business. I had to work hard to make it a success. I learnt on the course about portion control, but how much could I control? The price of a 25kg sack of potatoes at this point was £14.50, which is nearly three times as much as last year. I spent very little money on the front of the shop, put in a breakfast bar with stools, installed a 4-seater café table and built up a relationship with the locals and other businesses. I changed my fish supplier, cutting no corners when it came to quality. I was borrowing more money off family and friends but I wasn't going to give up – I couldn’t let my loyal customers down! Even the local children come in just to chat, so although I had lots of sleepless nights I wasn’t going to fail them. One customer wrote to the local newspaper about how I had changed the place for the better, and how great the food is now, which just proves how good my customer relationship is. Soon I noticed people who hadn't come in before. They had read the article and told their friends and family, who would put the word out that I was serving fresh, quality food. All my hard work was being paid off, even though I had much more to learn.

I knew nothing about the industry and nothing about fish and chips, apart from how good they can taste if prepared correctly. I soon started to look on the internet for help and advice and I came across the NFFF website. I looked into it more, got enrolled on the 3-day course, packed my suitcase and travelled to Leeds. This course was a godsend; the tutors had bags of knowledge about the business and I learnt so much that I couldn't wait to get started. I learnt everything from chipping potatoes to preparing fish, from different types of batter to oil preparation. I also learnt about hygiene, customer service skills and profit margins.

What can I say to other people in the business? Quite simply – don't give up! As my friend Andrew Crook (who is the NFFF Treasurer) told me – this business is so addictive, and I know now if you want it bad enough, you will reach your goals. It will take time, but don't throw in the towel. Andrew knows how much passion I have for this business and what my goals are. Being a member with the NFFF has so many benefits. There are so many people willing to help, because we are all in this together and we have to support one another. You just have to be hungry enough for it…the rest will happen with time.

But attending the course wasn’t the only thing I had to do. The chip shop was in a mess. It needed smartening up because the equipment was dated. What made it worse was the price of potatoes was increasing! I couldn't afford to fail after parting with a lot of money for the

I now want to get more involved with the NFFF purely because these people gave me the start, and now I want to work with these people and maybe give something back. I look forward to working with everyone in the fish and chip industry for years to come.

The NFFF wishes to congratulate the 10 semi-finalists of the Drywite Young Fish Frier of the Year 2013 competition: Tom Hughes – Harbourside Fish & Chips, Plymouth Colin McGeoch – The Real Food Café, Stirling Matthew Martin – Mother Hubbards, Norfolk Kat Deuchars – John Dory’s, Belfast Ryan Hughes – The Crispy Cod, Cardiff

Cem Oktem – Packet Bridge, Carnforth Leigh Foster – Pantrinis, Tyne & Wear Luke Gibson – Burton Road Chippy, Lincoln Amy Grimwood – Mister C’s, Selby Rachel Tweedale –Elite Fish & Chip Co, Sleaford

Amy Grimwood, who has never reached this stage before said, “I am absolutely delighted to have made it to the semi-final of the Young Fish Frier of the Year Award. It is my greatest personal achievement to date and I feel very privileged to have been named as one of the top ten young fish friers in the country. I am really looking forward to the next stages of the competition and really hope I progress further. I am so excited to be a part of such a prestigious award and cannot wait to represent not only Mister C’s but also Selby and North Yorkshire.”

Issue 6 September 2013

This page is sponsored by T. Quality. Contact Sales on 07769 933002

NFFF Training Courses for Fish Friers Designed to meet the needs of fish friers of all abilities The NFFF Training Centre based near Leeds is the only independent fish and chip training school. It boasts fully equipped training facilities including both traditional and high efficiency ranges and a comprehensive selection of equipment, frying mediums and products. Courses are delivered by award winning friers and experienced industry experts who will show you how to maximise your profits.

3 Day Course

A Complete Guide to Fish and Chip Shop Management

Developed in conjunction with Seafish, this course is ideal for new entrants to the fish and chip industry. The course provides a comprehensive overview of the industry and teaches both the theory and practical skills required to run a successful fish and chip shop business. The syllabus includes: • • • • • • •

Product sourcing and options Food preparation Frying techniques Quality and portion control Oil/fat management Food hygiene Health and safety

Managing accounts Profit margins Dealing with VAT Customer service Marketing and promoting your business • Customer service skills • • • • •

Course Dates Places are limited so book early to avoid disappointment. 7, 8 and 9 October 2013

13, 14 and 15 January 2014

4, 5 and 6 November 2013

3, 4 and 5 February 2014

2, 3 and 4 December 2013

3, 4 and 5 March 2014

1 Day Course

A Practical Guide To Fish Frying

This course is designed for people with catering or food retail experience but no practical knowledge of fish frying. The syllabus is purely practical and covers: • Fish, chip and batter preparation • Oil/fat selection and management

• Frying techniques • Portion control

The course is run on dates by arrangement at our Training Centre or on your own premises. The syllabus can be adapted to your own personal requirements.

1 Day Course

Improve Your Skills

Designed for existing Friers wanting to improve any aspect of their business, this course can be tailored to your own requirements and delivered at our Training Centre or on your own premises.

For further details of these courses or to discuss your specific training requirements, contact Karen Clark on 0113 230 7044 or email at k.clark@federationoffishfriers.co.uk

“I really enjoyed the course and it covered everything I needed it to. My only wish is that I did the course a month ago to give me more time to prepare for the opening day!” COURSE PARTICIPANT

THE

fish friers REVIEW

Commodity Watch All information correct at the time of going to print: 29/08/2013

Average Prices: We spoke with fish friers around the country to generate a current average price being paid for commodities (last issue price in brackets). Please note, average prices may not be representative of commodity supplies to the South West and Northern Ireland where extra transport costs may increase prices. Potatoes

Palm Oil

Dripping

FAS Cod

FAS Haddock

Ready Chipped

Price per 25 kg sack Varieties include Maris Piper and Markies

Price per 12.5 box

Price per 20kg box

16-32oz fillets Price per Ib Skinless/boneless

8-16oz fillets Price per Ib Skinless/boneless

Price per 10 kg bag

£6.50 (£12.42)

£12.00 (£15.20)

£19.95 (£22.40)

£2.08 (£1.73)

£2.23 (£2.40)

£4.90 (£7.40)

Potato Report: (All prices free market ex farm £ per tonne, 40 bags (25kg) to a tonne) Crop Development (2013 Crop) There continued to be a wide variation in yields with some turning out better than expected and some with high baker content. Health was generally considered good though there were reports of scab in some areas. East The irrigated crops, many of which still hold growth potential, continued to bulk steadily. The number of crops being burnt off for set skin loading or early storage was increasing. Non-irrigated crops were however reported to be senescing rapidly. Recent loadings were said to be good quality, size and skin finish with little waste. However incidents of common scab were reported in many parts of the region. West A week of mixed conditions, including some rain and periods of prolonged rainfall, was conducive to growth and bulking, particularly in later planted maincrops.

Non-irrigated crops though were past their best and senescing rapidly. Burn off activities increased across the region with many in Cheshire and North Shropshire complete. Grain harvest was taking priority in some parts but still many were lifting to order. South More growers were starting to burn off crops but those with crops that have further growth potential were holding off as long as possible to allow crops to bulk. There was a wide variation in crop yields with scab found fairly widespread throughout the region. Scotland the week was mild and humid with some overnight rain. More crops were burned off but many still needed more time to bulk. Lifting of salad crops continued in Ayrshire and East Lothian including the varieties Isle of Jura, Annabelle and M Peer. Some set skinned Marfona was lifted in Fife and East Lothian with loose.

FAS Fish Report: Of course it’s good news to see Prince Charles endorsing cod in last month’s The Fish Friers Review, talking about stock recovery around the UK, and that Seafish’s recent analysis of scientific advice reveals optimism for the future of fish stocks. These reports make a welcome change from the usual, uninformed scare stories. But it would be nicer still if all were not so jingoistic and were less economic with the truth. The facts remain – as clearly shown in the report behind the Seafish headline – cod stocks in the North Sea remain red-listed, meaning that the stock is outside its safe biological limit for fishing. Recovery is important and real, but from a disastrously low level which required fishing quota to be limited to fewer than 15,000 tonnes, barely one-tenth of what scientists reckon to be the longer-term North Sea stock capability. For 2013, the total allowable catch [TAC] has seen a substantial improvement but still to only 26,500 tonnes – hardly significant in terms of meeting the hungry British appetite for fish and chips. Now compare the North Sea, about which so much noise is generated, to the Barents Sea and North East Arctic where all your high quality, frozen at sea [FAS] fillets originate. Here the stock is classified as Green “Inside safe biological limits” as it has been now for very many years. Here, too, we have increasing TAC but now to a total of one million tonnes for this year alone.

identifies continuing risks associated with discarding valuable but dead cod for which the fishermen have insufficient quota to land. Thank goodness the EU has finally recognised this travesty and is taking action, but it will be some years yet before the UK can claim to be discard-free, something which FAS suppliers have long guaranteed and a central pillar of the sustainability accreditation associated with this prestigious supply chain. Wild fish is a scarce resource and the days of kill-what-you-will fishing thankfully are long gone. By the end of the last century fishing nations like Norway, Iceland, Denmark and Russia had embraced the need for policies which preserve and improve fish stocks for future generations, and the results today are a spectacular success. You can – and your customers should – eat cod with a clear conscience. And what a bargain it is too! i – for a full report see: http://www.seafish.org/media/publications/SeafishSummaryofICESAdvice_June2 013_201308.pdf

Executive Director, John Rutherford Fasfa, June 2013

The main disappointment in the North Sea however is that the Seafish report still

As always, many thanks to John Rutherford of FASFA, NFFF Executive Council and The British Potato Council for all their help and contributions to this feature. If you have any questions or would like to submit market reports about your commodity please email Jo at j.varley@federationoffishfriers.co.uk. We welcome any contributions to this feature.

Issue 6 September 2013

Apprenticeship Special In this issue: • More employers sign up for apprenticeships. • Improved Apprenticeships for fish friers. • Spreading the word about apprenticeships.

More employers sign up apprentices – Elite Fish and Chip Company Almost every day and certainly every week we seem to hear of a new employer signing up a fish and shellfish apprentice. This month we profile the Elite Fish and Chip Company in Lincolnshire as one of the latest to take advantage of the opportunities presented by fish and shellfish apprenticeship programmes. Established in the 1970s, the Elite Fish and Chip Company prides itself on providing quality food products in Lincolnshire. The company portfolio boasts three awardwinning fish and chip restaurant and takeaway outlets in the historic city of Lincoln, the village of Ruskington, and the latest edition in the popular market town of Sleaford in the south of the county. The company has been serving top quality fish and chips in the county for over 25 years and as a family-run business, now in its third generation, they have strong values for quality and service. Rachel is the third generation of Tweedales and follows in the footsteps of father Adrian and grandfather David.

It is this philosophy which has encouraged the company to get involved with Seafish and the Seafood Training Academy, and the fish and shellfish apprenticeship programme. Rachel, manager of Elite in Sleaford, said, “These qualifications are fantastic for our employees offering them the opportunity to become true professionals in their job role. We as a company are constantly striving to be the best we can be, and finding a course like this which is specific to the industry will allow our employees to expand their knowledge and be trained to the highest standard. The response I have had is incredible and we are all excited to get started.”

Improved Apprenticeships for Fish friers Two improvements to the apprenticeships available to fish and chip shops in England, Wales and Northern Ireland. England now joins Wales and Northern Ireland in having an Advanced Apprenticeship programme for new managers/supervisors. Something we have been promising for several months has been achieved two months ahead of schedule is the inclusion of fish and shellfish as a pathway in the Advanced Apprenticeship framework. So there’s no need to sit on the fence anymore. Simply contact Seafish and the Seafood Training Academy or the NFFF to be put in touch with your nearest apprenticeship provider. And coming soon are units in table and counter service, customer service etc. These units are already available in Scotland as part of their intermediate apprenticeship, and in a few weeks’ time these units will be added to the intermediate apprenticeship available through most approved centres. To find out more visit www.seafoodacademy.org or use this quick code. In the next issue – profile of a provider and news about more successes with apprenticeships

THE

fish friers REVIEW

1913

2013

NFFF Associate Members Business Directory

Supporting the fish & chip industry

BUSINESS SUPPLIES British Gas British Gas is proud to be working closely with National Federation NFFF of Fish Friers. MEMBE DISCOU R We're confident that we can NT AVAILA BLE help you reduce your business energy costs. As a NFFF member we have an exclusive deal to make the most of your energy. If you sign up with British Gas for your business Gas or Electricity the NFFF will give you FREE membership for one year. Tel: on 0800 980 8047 or email: introducer@britishgas.co.uk (Quoting: National Federation of Fish Friers) DUCT CLEANING/RANGE SERVICING Deduct Insurance approved range maintenance & duct cleaning by A.E.M.E trained technicians working to BSEN15780-11 guidelines. Call Deduct today for a fast & friendly service on 0121 288 1989. Mobile: 07806 487 239 Website: www.deduct.co.uk Gasco Solutions Annual Servicing of all Ranges and all Catering Gas Appliances. Insurance/Safety Certificates. Breakdown and Repairs. Emergency call NFFF MEMBE outs. Specialists in Fish & DISCOU R NT AVAILA BLE Chip Shop Ranges. Covering all areas in England. Contact: Harps Baines Tel: 07951 067893 Email: gascosolutions@hotmail.co.uk Web: www.gascosolutions.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: 07740 061526 www.ductcleaners.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning. Contact Paul Douglas Tel: 07500 334533 E: sales@rangeresponse.co.uk www.rangeresponse.co.uk

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2013

Supporting the fish & chip industry

FINANCIAL, LEGAL AND INSURANCE Cherry & Griffiths Cherry & Griffiths are a firm of claims consultants and insurance loss assessors with offices throughout the North. The directors have over 140 years of combined experience in insurance loss assessing. Contact: Robert Godlonton Tel: 08448 223 623 Brian 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

Takeout Insurance Takeout Insurance have many years’ experience in meeting the insurance needs of the fast food industry. We have a dedicated team who understand fish & chip shop insurance requirements that will be happy to give you a quote today. Please contact us on 0844 855 4606 and quote NFFF when calling. FISH SUPPLIERS

NFFF MEMBE DISCOU R NT AVAILA BLE

Ellis Bates Group* NFFF MEMBE ‘Trusted Insurance DISCOU R NT AVAILA BLE brokers and financial services company who have worked with the NFFF for a number of years’. Contact: Sarah Barker Tel: 01423 724530 NFFF Member discount available, call for more details Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Morrish Solicitors LLP “We offer a full range of business services to cover all aspects of advice that you may require in the course of running your NFFF MEMBE business such as: DISCOU R NT AVAILA commercial leases and all BLE associated landlord and tenant work, sale and purchase of commercial property, business sales, shareholder agreements, debt recovery and commercial and property litigation”. Contact: Mathew Haynes Tel: 0113 2450733 Email: mathew.haynes@morrishsolicitors.com

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 craig@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. Contact: Simon Smales Tel: 01482 324997 T Quality ‘Suppliers of fish and sundries to the fish and chip industry’ Contact: Derek Dews Tel: 07769 933002 GENERAL FOOD SUPPLIERS AG Barr ‘Soft drinks manufacturers supplying to the fish frying trade.’ Contact: Nick Evitt Tel: 01204 664200 Keejays ‘The leading supplier to the fish frying trade in Chinese curry sauces for over 20 years.’ Contact: Michael Price Tel: 01473 827304 Isle of Ely Over 40 years’ experience of serving the fish and chip trade. Contact us on 01353 863355. A National Fish & Chip Award sponsor, we market the potato from field to frier. Website: www.isleofely.co.uk E-mail: info@isleofely.co.uk

Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Alan Pearce Tel: 01454 201666 Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Contact: Lianne Dodd Tel: 01978 666102 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.’ www.middletonfoods.com Contact: Ryan Baker Tel: 01902 608122 Parripak trading as Jacksons Freshly Prepared Chips Here at Jacksons we know a thing or two about working with potatoes. Our family run business started back in 1851. It’s still as friendly, honest and reliable as it has always been. By working closely with our growers, we can ensure the very highest quality, sustainably sourced potatoes are available all year round. That way you can guarantee the best possible chips for your customers. We take the finest potatoes and prepare them freshly every day. You’ll save time, space, water and energy – which all adds up to a big saving. Call us on 01462 819 733 for further information. GENERAL TRADE Elite Shopfitters (Leeds) Elite Shopfitters offer a UK-wide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0781 405 3248

Issue 6Issue September 4 June 2011 2013

1913

2013

NFFF Associate Members Business Directory

Supporting the fish & chip industry

2013

Supporting the fish & chip industry

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 jarutherford@btinternet.com Fish & Chips Test Nutritional testing service for the fish frying industry. 15% DISCOUNT FOR CURRENT NFFF MEMBERS. PLEASE QUOTE MEMBERSHIP NUMBER AS REFERENCE. Contact: Stelios Theocharous Tel: 0845 3711 5522

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NFFF MEMBE DISCOU R NT AVAILA BLE

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: Ruth Westcott Tel: 0207 246 8916 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 Linehan Tel: 0207 479 4236 FILTRATION

Premier 1 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 on 07836 370234. E-mail: info@premier1filtration.com Website: www.premier1filtration.com

RANGES AND CATERING EQUIPMENT Steve Hill Services ‘Provider of fat filtration machines, filters and liners.’ Contact: Marie Quinton Tel: 07860 232741 OILS AND FATS Olenex Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the fryers’ favourite for over 50 years. Contact: Cyril Solomons Tel: 01322 444836/07714 335464 Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: New business team Tel: 01302 390880 PRINTING Tebays A highly respected print, design and web company, helping organisations to communicate their message by delivering, creative, marketing solutions. Contact: Jane Appleby, Tel: 01943 870054

tebays communicating your message

PIES, SAUSAGES AND BURGERS James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Contact: Peter Mayes Tel: 0116 2609755 Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson. Tel: 07789 761448 Walter Hollands & Sons ‘Pie manufacturer, supplying fish and chip shops across the North West’ Contact: Leanne Holcroft Tel: 01706 213591

Frying Solutions Ltd ‘Designing, Supplying and Installing Florigo frying ranges Nationwide.’ Contact: Robert Furey Tel: 01527 592000

Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 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 KFE ‘Supplier of fish and chip frying ranges, supplying Kiremko ranges nationwide.’ Contact: Paul Williams Tel: 01778 380448 KLS UK Ltd 'Suppliers of fish frying ranges, installation service, shopfitting design and refurbishment. Areas covered; Midlands, East NFFF MEMBE Anglia, London M25, South & DISCOU R NT AVAILA BLE South East England, Oxfordshire, Berkshire, Hampshire & Kent. Discount available to NFFF Members Contact: Mike Kitchingman Tel: 01553 772935 Email: mike@klsonline.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: Dave Horsfall or Terry Cowell Tel: 01706 299000

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 489868 Testo Ltd ‘Manufacturers of test and measurement instrumentation for the food sector.’ Contact: Richard Edmondson Tel: 01420 544433 Testo is pleased to offer NFFF members an exclusive 20% discount.

NFFF MEMBE DISCOU R NT AVAILA BLE

WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Friars Pride Ltd ‘Dedicated wholesalers to fish and chip shops offering all products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, the East of England and the South East of England.’ Contact: Rebecca Lord Tel: 01733 316400 Henry Colbeck Ltd ‘Suppliers to fish and chip shops, having distribution bases in Gateshead and Scotland covering North East of England, Cumbria and Scotland.’ Contact: Duncan McLean Tel: 0191 4828406 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

THE

fish friers REVIEW

July and August NFFF activity round-up

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2013

Supporting the fish & chip industry

Executive Council enquiries Throughout July and August, the NFFF has taken calls from members and offered advice and assistance on the following issues: • • • • • • • • • • • •

Advice on range servicing - RO Advice on Irish trends for programme on fish and chips - AH Wants to know which is the best beef dripping to use - JM Advice on business because street will be shut by traffic - JM Advice on putting fire safety risk assessments together - JM Advice on sourcing good potatoes at a decent price - GH Problems with potatoes and advice on how to improve them - JM Oban shop media coverage - SA / DD Wants to know best fish to use - JM Wants a quote from NFFF member as the oldest frier - SA Advice on blanching and about what to look for in a good potato - JW Wants information on sourcing fish and what potatoes are best in what season - RO

• • • • • • • • • • •

Advice on variety of potato is best - RC Wants advice on rates of pay for fish fryers - MD Pub licensing - AC Wants advice on letting his 15 year old son work at the shop counter - MD Gas overcharging - JM Advice on how to calculate turnover - MD Energy supplier increased price in middle of contract - GH Portion sizes - MD Can the member sell large bottles of pop? Landlord says he can't - AC MOP asking about viability of fish and chip shop business - JW Following EHO visit wants advice on 90-minute rule - MD

NFFF Activities Event/Engagement

Date

NFFF representation

7th August 2013

100th birthday party at NFFF Training School. Attended by Yorkshire Post, Yorkshire Evening Post newspapers and BBC Look North TV.

AC, DD, JV, KC, LS, PD, FMcS

10th to 15th August 2013

Young Fish Frier of the Year telephone interviews recorded

14th August 2013

Young Fish Frier activity day at KFE Training School

20th August 2013

Young Fish Frier of the Year telephone interview judging with Richard Wardell of Seafish at NFFF head office

25th August 2013

National Federation of Fishmongers - British Fish Craft Championships, Cardiff.

2nd to 4th September

Young Fish Friers of the Year trip to Frankies and the Shetlands

Dan Harding and Dean Chappelhow, NFFF Trainers

9th and 10th Sept 2013

Young Fish Frier of the Year judging at the NFFF Training School

AC, MD, TP

12th September 2013

Working Group UK wide Food Hygiene Rating Scheme for mobile traders in London

New and returning NFFF members July/August Company Lakeside Fish And Chips Pat's Fish & Chips Big Fish Trading Co. Cobo Fish Bar Fochabers Fish & Chip Shop Hungry's Morgan's Plaice Cape Cod The Pirate's Rest Jack Fuller's Fish And Chips

Inkersall Chip Shop Longsands Nicki's Fish Bar Gee Gee's Chippilicious Sandylands Fish & Chips Harry Ramsden's Harry Ramsden's Baxter's The Chip Inn Paolo's The Codfather

Contact

City

Wayne Leese George Makry Mark Fox Darren White Jackie Bolt Darren Boothroyd Colin Stevenson Panayiotis Miltiades Russell Morgan Frank Griffiths Rob Tredinnick D W Fuller Steven Mosley Eamonn Cullen Sandip Ram Sean O' Callaghan Kevin Henderson Mark Widdows Nicki Andreou Katerina Iasonides Christina Fantis Simon Liness Chris Palmer Chris Palmer David Goodwin Paul Austin Paul Fontana Paul Woolgar

Poole Stourport On Severn Blackpool St Peter Port Northallerton Inverness Pearland Wirral Nottingham Stockport Penzance Battle Sheffield Northallerton Wolverhampton Chesterfield Cramlington Leeds Halesowen Halifax Stoke-On-Trent Kendal London London Hull Norwich Carlisle Marldon

Company The Original Borza Takeaway

Abbey Road Fish N Chips Superbites Takeaway & Restaurant Ocean Wild Fish Bar Arvonia Fish And Chips Seafish Restaurant The Plaice To Be Market Place Fish Restaurant The Whiddon Valley Fryer The Ashvale Fish Restaurant Granada Fish Bar Cliff Road Flounders Fish And Chip Shop Zach's Plaice Westbury Fish Bar Ocean View Fish & Chips Coastline Fish & Chip Restaurant Ltd Royal Burgh Cafe Fairgreen Fish Bar Southsixteen Whitby's Rotherham Lake Fish Bar Franson's Hill Top Village Fisheries

Key

Contact

City

Gerardo Borza Kal Dulai Pushpa Odedra Carl Johnson Simon Clipsham Gerard Mcmonagle Chris Calitz Carl Salkeld Panny Apostolou George Meikle Andreas Andrea John Millington Cheryl Dimelow Stuart Devine Steve Lynton Dooly Simon Evans Zacharias Yiacoumis V Nicolaides Richard Haywood Dominic Gregorio Adriano Pia Merdan Adiguzel Justin Davies James Foers Nigel Brittain Gary Ward Colin Shearer

Dublin Gateshead Newark Bourne Bonne Paignton Pwllheli Ripley Troon Sutton In Ashfield Abu Dhabi Barnstaple Aberdeen Fleetwood Tramore Newquay Newport Bristol Ventnor Blyth Inveraray Diss Barnstaple Rotherham Lake Dirac Huddersfield

Gregg Howard, President

Mark Drummond, Vice President

Andrew Crook, Treasurer

John Penaluna, Executive Councillor

Stuart Atkinson, Executive Councillor

Richard Ord, Executive Councillor

John Wild, Executive Councillor

AHA

Alan Hanna, Executive Councillor

John Mcneil, Executive Councillor

Rafael Chandler, Executive Councillor

Denise Dodd, General Secretary

Paul Douris, Quality Awards Co-Ordinator

Karen Clark, Training Co-Ordinator

Jo Varley, Media Co-Ordinator

TPT

Tracy Poskitt, Special projects advisor

Issue 6Issue September 4 June 2011 2013

Premier1 Filtration Sole Distributor Of The Superpad 3 Single Pass Filter

Merlin Top Fry Filter Unit

Merlin Clarifry New Low Price on This Model Call for a Quotation and a Free DVD

Associate members of The National Federation of Fish Friers. Save hundreds of pounds in range service and duct cleaning charges! Our unique fish friers insurance policy requires range service and ducting cleaning only once a year not six monthly like most insurers. Simple, fast and competitive online quotations in minutes with immediate cover available! Available through the official NFFF website at www.federationoffishfriers.co.uk or contact us direct on 01924 499182 (please mention the NFFF when ringing)

Presented By: - Jeff Stephenson Premier1 Filtration, Kiln Head Spring, Kneeton Lane, Barton, Richmond, DL10 6NB, Tel/Fax 01325 377189, Mobile 07836 370234 email: info@premier1filtration.com Web: www.premier1filtration.com

N FFF M E M BE DISCOU R N AVAILA T BLE

Brian Thornhill & Son 704 Huddersfield Road, Ravensthorpe, Dewsbury, West Yorkshire. WF13 3HU Authorised and regulated by The Financial Services Authority

THE

fish friers REVIEW

McCartneys LLP 54 High Street, Kington, Herefordshire HR5 3BJ Telephone: 01544 230316 Website: www.mccartneys.co.uk

FOR SALE HEREFORD • CHIP SHOP • SANDWICH BAR • ESTABLISHED SANDWICH ROUND (Also fully-equipped van for sale by separate negotiation) • FREEHOLD PREMISES WITH PLANNING PERMISSION FOR TWO BEDROOM PROPERTY

OFFERS IN THE REGION OF £350,000

Commercial Road has a range of public houses, night club and cinema and is the main through fare from the railway and bus stations to the city centre, Hereford County hospital is also nearby. The city is undergoing major redevelopment of its retail and leisure facilities and has a population of 60,000.

A sign that Holland’s ‘new look’ should be shouted from the hill tops!

Forget the Hollywood hills and putting your name up in lights, it’s all about the new Holland’s Hill, in Lancashire, where enormous letters have been constructed to celebrate the iconic status of the Holland’s brand and the launch of its new logo and branding. Earlier today the hills were alive with a massive construction over 50ft wide of the new-look Holland’s logo. Pie-enthusiasts paying homage to this much-loved brand were out in force to help carry the individual letters up the hillside. Visible from the town below and from the passing M66 the standout display revealed an exciting glimpse of what’s to come from Holland’s Pies. Holland’s, the North West’s best-known producer of pies and pastries, has refreshed its look by introducing a new modern logo, new bolder coloured packaging and new on-pack messages. There will also be a rollout of new POS across Holland’s various retail outlets.

Commenting on the unique display David Girdler, spokesperson for Holland’s, said, “We wanted to showcase our new look logo for the very first time in the hometown of Holland’s. We’re proud of the loyal support we have for the Holland’s brand and the iconic following that it has, so we wanted to share our fresh modern and contemporary new look in a very different way, for all to see!” To see the installation in action, check out the Holland’s Facebook page and YouTube channel next week. Become a fan at facebook.com/hollandspiesofficial and follow us on Twitter @hollandspies. Watch us at http://www.youtube.com/HollandsPiesOfficial. For further information on the Holland’s Pie range please visit http://www.hollandspies.co.uk.

Essex

01279 466323

North West

01704 211900

Fish & Chip Shop Essex Coastal Town Leasehold £159,995 Ref: CF30136B

Fish & Chip Rest Leasehold £129,950

Prime town centre location, huge shoppers footfall Seasonal uplifts in trade through summer 3 bed self contained accommodation Average weekly sales £5,000. EPC Rating tba

Traditional leasehold fish & chips Short hours, 3 bed flat over shop, excellent location Very busy upmarket Fylde coastal resort Turnover £5,000+ pw, high GP. EPC Rating E

Dorset

Fish & Chip Shop Leasehold £190,000

01404 813762

S. Dorset Ref: CF31159R

Lytham St Annes Ref: CF30243NW

West Midlands

01543 411036

Fish & Chip Shop Leasehold £89,500

Walsall Ref: CF30915K

Warwicks

01564 771770

Bristol

0117 960 6563

Fish, Chips & Hot Food t/away Coventry Leasehold £139,000 Ref: CF30297Q

Fish & Chip Takeaway Leasehold £49,950

Large flat above let at £6,000 pa, residential area Rent £10,000 pa, net of rental income Established, easily run, would suit couple / partnership Takings £3,900 pw. EPC Rating D

Well established, lock-up shop, spacious prep areas Well equipped with a good rent Run under management Takings c£1,300pw, 28 hours. EPC Rating tba

Bristol

0117 960 6563

Devon

Fish, Chip & Chinese t/away Bristol Freehold £280,000 Ref: CF30475L

Fish & Chip Takeaway Leasehold £58,000

Gloucestershire Ref: CF30985H

01404 813762

Exmouth Ref: CF31165N

High profile main road, large site with parking Spacious, presented to high standard, outside seating Long established landmark business Sales £231.053 ex VAT, GP £127,734. EPC Rating D

Super fish & chip shop On a very busy main road Includes good 3 bedroom accom Takings £2,500 pw, could do more. EPC Rating E

Well equipped, includes 3 bedroom accommodation Website, excellent trading position Heavy populated area, retirement sale £135,000pa, £60,000pa return to owners. EPC Rating E

Situated in popular residential area Modern unit, very low overheads, less than £90 pw Trades 23 hours from 5 evenings and 2 lunchtimes Sales approx £1,300 pw. EPC Rating tba

Notts

S & W Wales

Staffs/Derbys

Anglia

Fish & Chip Takeaway Leasehold £75,000 Freehold £299,000

01858 469469

Boston

01782 711022

01767 654185

Fish & Chip T/away Rhondda Cynon Taff Freehold £99,999 Ref: CF30963J

Daytime Fish & Chip t/away Crewe Leasehold £180,000 Ref: CF30603V

Fish & Chip Shop Freehold £290,000

Excellent fish & chip takeaway Modernised and well equipped, potential for accom Excellent freehold asking price Growing sales of £1,500pw. EPC Rating D

Very well presented and popular with shoppers 120 cover waitress service, air conditioned Trades to very high standard, part of successful group Takings c£6,844 pw with 70% GP. EPC Rating tba

Also available on Lease at £85,000 Established residential location, separate 2 bed accom Scope for owner operator T/over c£3,000 pw, staff run. EPC Rating D

Suffolk Ref: CF30118E

Ref: CF26391G

Well established and presented, parking outside Unopposed in high residential area 4 bed accommodation Stated takings £2,500 pw. EPC Rating tba

North West

01633 868609

01704 211900

Northants

01564 771770

Cornwall

01404 813762

Multi Award Winning Fish & Chips Southport Freehold £945,000 Ref: CF26905NW

Fish, Chips & Hot Food Northants Leasehold £82,500 Ref: CF30298SM

Fish & Chip Shop Leasehold £145,000

Seasonal trading 28 weeks only, no late nights 120 restaurant covers plus 28 outside Freehold includes 7 flats at £24k income Business lease available £279,950 Certified t/o iro £9,500pw, 71% GP. EPC Rating D

Extremely well fitted and equipped Residential area, small parade shop, free parking area Rent £12,000 pa Takings £2,500 pw. EPC Rating C

Easily accessible, immaculate premises, rent £8,000 pa Recent £70,000 refit to include new 4 pan island range Trades 6 days, closes 9.00pm latest Sales £203,193 ex VAT, NP £70,000+ EPC Rating D

Newquay Ref: CF31174M

18 Regional Offices throughout UK Bristol Cheshire, Lancs Cornwall Devon & Dorset East Anglia Hampshire Herts, Beds, Essex Kent & Sussex London & Surrey North East Notts & Lincs Staffordshire Wales Warwickshire West Midlands Yorkshire

…We are celebrating successfully selling Fish & Chip Shops for over 50 years...

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Issue 6 September 2013

Members of the Institution of Commercial Business Agents National Association of Estate Agents & Federation of Small Businesses

ESTABLISHED 1959

Buying or Selling a Fish & Chip Business SOLD SOLD SOLD

SOLD SOLD SOLD

Specialising in the Sale & Valuation of Fried Fish Businesses for over 52 years. CONTACT ROSENS FOR YOUR FREE LISTING OF SHOPS FOR SALE THROUGHOUT THE UNITED KINGDOM A GREAT SELECTION OF FREEHOLDS & LEASEHOLDS

( Thinking of Selling your Fish & Chip Business SOUTH ENGLAND 020-8539-6426 NORTH ENGLAND 0113-234-2234 NO WITHDRAWAL FEES NO ADVERTISING COSTS Rosens personally inspect all businesses

NO SALE NO CHAR GE

www.rosens.co.uk FREE VALUATION THE fish friers Agent TELEPHONE ROSENS FOR YOUR PRIVATE & CONFIDENTIAL DEALINGS AT ALL TIMES

A Truly British Fish & Chip Frying Range Manufacturing Company • British design • Quality build • High efficiency • Energy saving

y Why Not Test Fr ... Before You Buy test! Call now to book a

www.fryline.co.uk Sales: 01553

766855 / 772935

Email: sales@fryline.co.uk

THE

fish friers REVIEW

Traders Board The Filter Lady Contact: Marie Keep Environmental Services specialize in Ductwork & Frying Range cleaning. We provide full document support pack with before and after pictures and Insurance Certification. Main Support area is Lincolnshire, Yorkshire and the M62 Corridor, but we have carried out work in 2012 as far away as Jersey!

Tel: - 01452 521081 or Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk

NFFF – Discount available. Contact Dave Penson 01472 602012 or 07740 061526 www.ductcleaners.co.uk

Suppliers of catering equipment, spares & repairs es For Merlins, Bitterling, Aries & Pura, & Kuroma machin

Fish & Chip Shop Manager Required – High Wycombe We require a fryer/manager for a new fish & chip restaurant opening in High Wycombe town centre. MUST have frying experience. Good rates of pay and bonuses available. Accommodation could be provided to the right person.

*Happy Frying* Steve Hill Services is a trading company of Frying

FOR SALE

Filters

The friendly face of filtration

Busy North London fish & chip shop situated in affluent area. Recently re-furbished to a fish & chip shop two years ago, shop will come complete with all standard equipment including a five pan Hewigo high efficiency range. Kitchen fully tiled with plastic hygienic tiling. New electrics and plumbing. Weekly turnover £4000-£4500 and rising. 18 years left on lease which is renewed every 5 years. £95,000 – no offers. For more information please contact Mr Andrews on 0208 4462829 or 07939 075080.

EXPERIENCED FISH FRIER WANTED LETCHWORTH, HERTS. E-MAIL MICK COX AT: COXSOFLETCHWORTH.CO.UK

Please send your CV to: karen.rogers@ plventerprises.co.uk and tony.barton@plventerprises.co.uk

FISH AND CHIP SHOP FOR SALE EAST YORKSHIRE Well-presented and fully audited. Good customer private parking. 3-pan Hopkins range – well main tained. 2 bed accommodation above. Long lease. £56,000 Please phone 01482 587069.

Lanzarote Unique Opportunity EXPERIENCED FISH FRIER WANTED – BUSY SHOP/RESTAURANT IN BATH / SOUTH WEST AREA. PLEASE APPLY TO JO AT THE NFFF ON 0113 230 7044.”

Fish and chip restaurant and bar situated in busy tourist area. Fully equipped with preparation and storage areas and kitchen. Henry Nuttall range. All areas conform to EEC standards. 80+ covers, with terrace. Freehold. £275,000 ono – stock included. For details please call: K.C. Properties Estate Agent on (0034) 928 510 231. E-mail: info@kcpropertiesestateagent.com Mobile: (0034) 928 6099 80443.

We buy your Surplus Equipment

Peelers & Chippers New & Reconditioned

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 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. 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. 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.

Issue 6 September 2013

Federation Noticeboard Contact your local representative PRESIDENT: Mr Gregg Howard Tel: 01562 888072 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW

All good things come to an end… Alan Doggett did an excellent job as Secretary of Area 6, but it is with regret that he will step down from his role.

VICE PRESIDENT: Mr Mark Drummond Tel: 01274 612032 E-mail: info@towngatefisheries.co.uk Towngate Fisheries, 56 High Street, Bradford BD10 8NN TREASURER: Andrew Crook Tel: 01772 435424/07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS EXECUTIVE COUNCILLORS FOR ENGLAND: Mr Richard Ord Tel: 0191 4561202 E-mail: colmans@tiscali.co.uk Colman’s, 182-186 Ocean Road, South Shields, Tyne and Wear NE2 2JQ Mr John Wild Tel: 01524 852211 E-mail: jgwild13@gmail.com Tarnbrook Chippie 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

EXECUTIVE COUNCILLOR FOR SCOTLAND: Mr Stuart Atkinson Tel: 01307 464009 E-mail: northstchipshop@aol.com North Street Chip Shop 74 North Street, Forfar Angus DD8 3BJ EXECUTIVE COUNCILLOR FOR NORTHERN IRELAND: Mr Alan Hanna Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

Could YOU be the next Area 6 Secretary?

There is now a vacancy available to anyone who is interested. All you will need is dedication and enthusiasm!

Mr John McNeill Tel: 01206 306542 E-mail: johnnymacsplaice@aol.co.uk Johnny Mac’s Plaice, 3 Church Road, Brightlingsea, Colchester, CO7 0JE

Area 6 covers all of East Anglia, the northern Home Counties, Oxfordshire, Northamptonshire, Leicestershire, Cambridgeshire and Bedfordshire.

Mr Rafael Chandler Tel: 0113 256 0383 E-mail: rafaelchandler@hotmail.com Croft Street Fisheries 2 Croft Street Farsley Leeds LS28 5HA

So if you’re passionate about the fish and chip industry and want to get involved, why not put your name forward as the new secretary for Area 6?

EXECUTIVE COUNCILLOR FOR WALES: Mr John Penaluna Tel: 07903 864869 E-mail: lapcatering@tiscali.co.uk The Chippy and The Cafe 35a - 36 High Street Hirwaun, Mid Glamorgan CF44 9SW

Interested parties should contact John McNeill on 07825 304450, or contact NFFF head office on 0113 230 7044.”

1913

2013

Supporting the fish & chip industry

HAS YOUR SHOP RECEIVED AN AWARD OR MAYBE RAISED FUNDS FOR A CHARITY? Whatever you have done, please let us know, it’s great to share with fellow friers and if it worked for you it could work for others!

THE

fish friers REVIEW

Issue 6 September 2013

10 questions with…our newest Executive Councillor for England Raf Chandler 1. What would you do with £500,000? I would probably look into buying a new house and a second shop, and if I had a little spare change an Audi R8 would probably be on the list too. 2. What is your dream holiday destination in the UK, and also abroad? I would love to visit Cornwall as I have never been before. If it was abroad then it would have to be somewhere in the USA probably California. 3. What is your favourite sport, and which is your least favourite? I always religiously watch the F1 whenever it is on, as I follow the world’s best driver Fernando Alonso! My least favourite sport is probably snooker – I usually put this on to help me sleep. 4. What is your favourite film? I love The Green Mile with Tom Hanks. It’s a fantastic film 5. What is your favourite drink? Single Barrel Jack Daniels on ice. Great way to relax after a busy tea time session in the shop. 6. Which three people, dead or alive, would comprise your perfect dinner date? As long as the food was good, and the people were funny and outgoing I wouldn’t mind. I hate sitting round a table with people who can’t engage in conversation. 7. Describe your perfect weekend. I love to take a long weekend off work, and go over to visit my family in Spain. If I am in Leeds I like seeing friends and family and going out for a meal. 8. What is your first memory of fish and chips? I have always loved eating fish and chips, and I can remember going with my family most Sundays to enjoy them as a child. My

grandparents would come over and visit from Spain and they loved them, so we would always go with them. 9. What does the future hold for fish and chips? I think that the consumer is becoming more and more interested in what they are eating, so the biggest change I see is fish and chip shops having to promote both the nutritional values and origins of their raw materials to their customers, something which we already do. With the cost of raw materials always rising, fish and chips will inevitably become more expensive over the next few years, and it is important to give the highest quality product and service, so customers feel they are still getting very good value for money. 10. Do you prefer cod or haddock? Having lived in Leeds most of my life, I would have to say haddock, although I do enjoy eating cod, monkfish and John Dory too.

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