Fish Friers Review Issue 7 2017

WITH THANKS TO OUTGOING PRESIDENT, GREGG HOWARD

THE

FishFriers

ISSUE 7 OCTOBER 2017

1913-2017 104 YEARS SERVICE TO THE TRADE

REVIEW

Thank you for attending

Page 12-13 Top 10 visit Norway

Page 16-17 NFFF AGM 2017

Page 44 10 Questions with Caroline Murphy

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FishFriers

ISSUE 7 OCTOBER 2017

REVIEW

Points of View

Contents...

Page 4

By Andrew Crook, NFFF President

Chat with the Champs

Page 12-13 UK top 10 visit Norway

As I sit down to write my first points of view as President of the National Federation of Fish Friers, I can finally start to reflect on what a whirlwind past few weeks it has been!

Page 16-17 NFFF AGM Page 18

NFFF President’s Banquet & Ball

Page 20-21 Banquet & Ball Gallery Page 22-23 Flavoil Page 26

Isle of Ely Open Day

Page 30

How to write the perfect business plan

Page 31

Meet Dalton Business

Page 44

10 Questions with Caroline Murphy

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk

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

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

FISH & CHIP QUALITY AWARD

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Did you know?

22% of people visit fish and chip shops every week Issue 8: Booking Deadline – 12th January 2018, Copy Deadline –19th January 2018, Publication Date – 16th February 2018

1913 - 2017 104 years’ service to the trade

Founded as the National Fish Caterers’ Review on April 4, 1925.

Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk

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

At this point I would also like to welcome our new Board members, Caroline Murphy from the Wetherby Whaler, who was elected as a Regional Director of England and Darren Boothroyd from Fochabers Fish Bar, who was elected Regional Director of Scotland after being co-elected into the role after Stuart Atkinson’s departure from the Board in April. From speaking with Caroline and Darren I know they will both be valuable members of the team and I am excited by the fresh ideas they will bring to the Board to benefit our Federation.

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qualityfishandchips.co.uk

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

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Fish Friers Review

I would like to take this opportunity to thank Gregg Howard, our outgoing National President. The NFFF has undergone a massive change over the past few years, and Gregg has helped turn it into an organisation fit for purpose, to support fish friers going forward and I will strive to continue the good work. At the recent AGM which has held at Chesford Grange in Kenilworth, Warwickshire we saw John Wild depart the NFFF Board of Directors. Like Gregg, John has been involved with the progress the NFFF has made in recent years and I know a lot of members will have spoken to John if they ever had a member query. Once again, thank you Gregg and John for all the hard work and time you have given up to help the industry.

One of my first aims as President is to improve the communication channels to showcase the work the NFFF has done for its members and for the industry overall. As a Board we are at the forefront of dealing with media enquiries, industry legislation issues plus much more. A lot of the issues which we tackle never make the papers or are ever heard about because we have counteracted them for the industry benefit.

We also want to involve members more and get your thoughts on some of the issues that affect you, after all it is your trade association and we are here to help you.

Finally I would like to say how honoured I am to be given the chance to serve as National President. I’m very lucky to have a great team, both on the Board and in the office. I’m looking forward to working with them all and firmly believe we can make a difference.

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FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members September 2017 Contact Name

Shop Name

Location

Contact Name

Returning Members

Shop Name

Location

New Members (continued)

Mr Hamid Kowsor

The Trawler Fish Bar

Cardiff

Mrs Donna Leach

High Street Fisheries

Mr William Cooper

Fish Face

Lichfield

Mr Darren Falk

5 Star Fish Bar

Mr David Low

Low’s Traditional Fish & Chips

Westhill Aberdeenshire

Mr William Reed-King Romford

Essex

Mr Mehmet Guler

Mike’s Kitchen

London

Mr Robert Brett

The Main Fish & Chip Co

Barnsley

Mrs Cam Tu Lowery

West Friers Fish & Chips

Milton Keynes

Mr Gulamo Hussen

Laranjeiro

Portugal

Bridlington

Mr Geraint Rhys Davies Alfies Plaice

Rhondda

Mr Ian Calloway

Dorchester

Dorset

Mr Naveed Ahmad

Yes Enterprises Ltd

Sheffield

Coleraine NI

Mr Gary Wiltshire

Trawlers

Leeds

St Columb

Cornwall

Mrs Natalie Cockerill Cockerill’s Harbour Fisheries Mr Franco Vega

Vega & Son Fish Bar and Takeaway St Albans

New Members Mrs Jacqui McKinney Chippers Chippy

Pontefract Leeds

Mr Mike Hulme

The Golden Fry

Anglesey

Mr Dominic Nance

Mrs Aine Elmore

Vintage Fish & Chip Co

Lisburn NI

Mr Daniel Long

Harpers

York

Mrs Suzanne Johns

Oh My Cod

Swansea

Mr Andrew Clemmet

Altrincham

Cheshire

Training The NFFF have welcomed 237 students on training courses held either at the NFFF Training Academy in Leeds, the Northern Ireland Hub or in shop so far this year.

Upcoming three day training courses are as follows: 2017 Dates

4th, 5th & 6th

June

2018

Year

9th, 10th & 11th

July

2018

January

2018

13th, 14th & 15th

August

2018

February

2018

3rd, 4th & 5th

September

2018

March

2018

1st, 2nd & 3rd

October

2018

April

2018

5th, 6th & 7th

November

2018

May

2018

3rd, 4th & 5th

December

2018

2018 Dates

Days

Month

Year

Days

6th, 7th & 8th

November

2017

8th, 9th & 10th

4th, 5th & 6th

December

2017

12th, 13th & 14th 5th, 6th & 7th 2nd, 3rd & 4th 7th, 8th & 9th

Month

Quality Award New and Returning Members August - September 2017 Contact Name

Shop Name

Location

Returning Members Steve Muscat

Yan’s Fish Bar

Wales

David Miller

Millers Fish & Chips

Haxby, North Yorkshire

Antony Akiathotis

Merchants of Bewdley

Worcester, West Midlands

Antony Akiathotis

Merchants of Stourbridge

Stourbridge, West Midlands

Gerard McMonagle

Superbites

Co Down, Northern Ireland

Allan & Katie Davison

Bizzie Lizzies x 2 Shops

Skipton, North Yorkshire

Paul Linford

Linfords Fish & Chips

Market Deeping, Peterborough

Julia Holbrook

Pisces

Yate, Bristol

Susan Bains

My Plaice

Great Yarmouth, Norfolk

Robert Ho

Robert’s Golden Cod

Doncaster, South Yorkshire

Wendy Frame

Cromars

Fife, Scotland

New Members

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ISSUE 7 OCTOBER 2017

NFFF Activities Date

NFFF Activity

NFFF Representitive

17th September

Field to Frier, Ely

AC, RN

18th September

1 Day Training Course, Leeds

DM

20th September

BEIS & BRP Meeting, London

HM

24th September

NFFF AGM, Kenilworth NFFF President’s Banquet & Ball, Kenilworth

Seafish Regulatory Meeting, Edinburgh

HM

Seafish Apprentice Meeting, Leeds 28th September

In Shop Training, Birchington

DA

NEODA Meeting, Peterborough

AC, CM

2nd, 3rd & 4th October

3 Day Training Course, Leeds

CO, DM, JH

5th October

Acrylamide Meeting, London

HM

11th October

Humber Seafood Summit, Grimsby

LG

16th October

NFFF Associate Members Meeting, Leeds

AC, CNM, DB, KC, LG, RN

18th October

NEODA Social Event, Warwick

AC, AH, LG

24th October

1 Day Training, Leeds

DM

Board of Director Enquires NFFF Member Enquiry

AC

Andrew Crook, President

CM

Craig Maw, Vice President

AH

Alan Hanna, Treasurer

JP

John Penaluna, Regional Director

DB

Darren Boothroyd, Regional Director

LG

Lesley Graves, Regional Director

HM

Hugh Mantle, Regional Director

CB

Craig Buckley, Regional Director

AC, AH, CB, CNM, CM, DB, HB, HM, JP, LG, RN

27th September

Key

CNM Caroline Murphy, Regional Director KC

Karen Clark, PA to the Directors

RN

Robert Norris Media Coordinator

HB

Helen Brook Training & Qualification Coordinator

DM

David Miller, Trainer

CO

Cem Oktem, Trainer

DA

Des Anastasiou, Trainer

JH

James Houlston, Trainer

NFFF Official

Frying Medium Issue Equipment Issue

JP, AH

FSA Issue

HM

Potato Issue

HM

Fish Enquiry

JW, DB

Media Enquires

New Associate Members FishFryerFinance (division of WestWon Limited) The UK’s only dedicated finance and leasing company specialising in the fish and chip shop sector. We offer leasing and finance to new start chip shops. Likewise, we work with existing fish and chip shops looking to expand by opening up new outlets and existing chip shop fryers, searching for new equipment or ones needing a shop refurbishment.

Contact: Geroge.Shellingford@westwon.co.uk Tel: 01494 611 456 Email: hello@fishfryerfinance Website: www.fishfryerfinance.co.uk Riverside Foods Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: enquiries@riversidefoods.co.uk Website: www.riversidefoods.co.uk

*These figures are current at the time of going to print – Issue 7 – 10th October 2017

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FishFriers REVIEW

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

and further! All this has started by simply becoming a member of the NFFF when I first purchased my shop with my partner Nikki.

By becoming a member of the NFFF it opened my eyes to the whole industry and not just my shop.

One thing with fish and chips, someone is always on hand to offer help and advice. The togetherness is something you won’t always see within other industries.

Q) From the pictures I have seen of your shop, you don’t seem to have the largest serving area. What systems do you have in place for a busy Friday evening to cope with footfall and serving customers as quickly as possible?

Our shop is in the middle of a housing estate, so our customers tend not to queue past the door. It is vital for us to reduce the queue as fast as possible; the faster we reduce the queue the more we take.

We have a dedicated till person, who is great at upselling and suggestive selling. We also use what we call a queue buster, which is a hand held tablet, with software linked to the till. Using this allows us to work down the queue, taking orders and get them cooking. All the customer has to do once they arrive at the till is pay. This has proven to be very good at speeding up the process.

We also had to increase our capacity to get product out faster without compromising quality, so we invested in a second frying range. This extra frying range has 3 pans in addition to our existing 5 pans and provides us the ability to turn customers around better. All our meals are cooked to order so on busy days we work to a 10-12 minute turnaround after the customer has paid.

Q) You have recently been elected as Vice President of the National Federation of Fish Friers, why did you decide to become involved?

Fish and chips has offered so much to me over the years, it has provided me with friends for life, opportunities to travels across the whole of the UK

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To see the work the NFFF and its Board of Directors have undertaken to protect the industry, which I joined and was assisted by, was something that always interested me. I saw the opportunity to become involved and I was elected on to the Board. From then I have been able to work on issues linked with the NFFF Quality Award, one of the first awards we won when we joined the industry, and MSC Certification, another topic I’m passionate about.

As Vice President I hope to continue my work for the industry and see a lot of great work going on behind the scenes which will help benefit my fellow fish friers.

Q) You are currently in Japan promoting fish and chips, what’s the experience like so far?

As ambassadors for fish and chips and its industry, we are excited to have the opportunity to showcase our nation’s favourite dish to the people of Japan.

It is very evident that the people of Japan love the British and can’t get enough of fish and chips and who can blame them. Travelling 6000 miles to Japan and to be treat like celebrities is truly amazing, and we feel privileged as the UK’s number one fish and chip shop to be here.

For more on Craig and Nikki’s Kingfisher adventure to Japan, please check out issue 8 of the Fish Friers Review when it comes out on the 8th December 2017 for a full feature.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

All vegetable Free from additives Free from allergens Free from animal fats Free from hydrogenated oils Free from nut oil GM free

For more information call

0208 814 7851

A PREMIUM FRYING FAT SINCE 1953 FIND US ON

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FishFriers REVIEW

Flavoil spread the word about High Oleic Oil Written by Martin McHugh.

High Oleic Oil manufacturers FlavOil visited Dubai in the United Arab Emirates to spread the word about High Oleic Cooking Oil. The company exhibited over 4 days at the Fine food Exhibition, part of ‘Dubai Hospitality Week’.

FlavOil, associate members of the NFFF, have had considerable success introducing this new cooking oil to the Fish & Chip trade here and now have a growing network of customers all over the UK, with over 120 independent chippies switching to High Oleic Oil in the last six months alone.

“We have been really pleased with the response to ur High Oleic Oil, especially among expert friers with decades of experience, They are happy that it is a healthy oil but what they really like is the performance they are getting – it is a quality product and it is doing the job!” says Martin McHugh, Marketing Manager at FlavOil. Like the UK and most of the developed world, Dubai has an obesity epidemic which is not merely a ‘first world problem’ but leads to very serious health issues and using healthier fats can help with that. High Oleic Cooking Oil is not only the healthiest fat that you can fry

with, but it is very economical in use and has much less, if any, waste oil. This is good news for the environment too.

FlavOil are working with some of the top chip shops in the UK who are leading the way in making Fish & Chips healthier, responsible and even better than before.

The Dubai exhibition was very well attended and there was a lot of interest in FlavOil’s innovative product.

It seems that the whole world is starting to take a bit more care over what they are eating, and certainly there are moves in government circles and even the World Health Organisation to ban old fashioned fats from entering the food chain.

Although Fish & Chips are not widely available in the United Arab Emirates, the local cuisine features a lot of deep fried dishes and there is a great demand for quality frying oils. In fact the region uses a similar amount of cooking oil to the UK. Perhaps it is now our turn to sell some oil back to the Arab Emirates.

NFFF Commodity Watch – October 2017 Written by John Rutherford, FASFA.

First of all consider the supply side of our pricing equation. The Barents Sea is hugely important as almost two-thirds of the world supply of Atlantic Cod is caught there and the extraordinary boom in Barents Sea cod stocks could only ever be a short-term natural phenomenon. Scientists are recommending quota cuts for 2018 and the total allowable catch in the Barents Sea is likely to be set around 750,000 tonnes, down by a quarter from the high point five years ago. Icelandic cod may be up slightly, but the world overall is going to have to cope with perhaps 80,000 tonnes less than in 2017.

Reduced supplies generally result in higher prices and now we must also factor in our unique Brexit problem.

Regardless of currency implications and the further fall 6

£7.00 £6.50

Month

£6.00

12MMA

£5.50 £5.00 £4.50

Jun-17

Apr-17

Listening to the Will of the People is all very well and good in any democratic society, but when the very future of British Fish & Chips is threatened, well then it’s time to start banging heads together!

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Aug-17

Feb-17

Dec-16

Jun-16

Oct-16

Apr-16

Aug-16

Feb-16

Dec-15

Jun-15

Oct-15

Apr-15

Aug-15

Feb-15

Dec-14

Jun-14

Oct-14

Apr-14

Aug-14

£3.50

Oct-13

£4.00

Feb-14

The big price increases were between 2012 and mid 2015 when FAS cod fillets settled around £5.50 per kilo.

More recently as the £-sterling has weakened by more than 20% prices have moved steadily to around £6.50.

However there are clear signs emerging to suggest this figure will not prove a ceiling for long.

Cod prices/kg & trend in the pound now widely forecast, whatever fix, fudge or fiddle emerges in less than 18 months will be neither quick nor simple.

For instance, cod landed in Norway may be transported in containers to the UK travelling first to Sweden, then into Denmark, across Germany, Brussels and France before coming through the Tunnel and up to Grimsby. That’s potentially six separate border controls, each with their own officials speaking different languages with every single check and delay adding further costs. This is why the concept of “friction-less borders” is so very, very important to all our futures and why bankers, economists and businesses are so worried about the lack of progress to date.

Dec-13

It’s worthwhile reminding ourselves from time to time just how little drama and few significant fluctuations there have been in fish prices over the last few years

! e t a d e h t e sav ISSUE 7

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Sunday 25th February 2018

HOOK & FISH

PACKAGING

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10AM - 4.30PM PETERBOROUGH ARENA

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East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

www.friarspride.com/fry-it 01733 316444

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Ticket registration open NOW! Search Friars Pride

Connect FriarsPride Ltd

For one day only, Peterborough Arena will become a Fish Fryers’ playground!

On the day there will be live cooking demonstrations & product sampling, exclusive show offers and promotions, a showcase of product launches and innovations and a great opportunity to meet the Friars Pride team!

Brought to you by...

Follow @FriarsPride @FRY_IT

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FishFriers REVIEW

Fish Frying & Fast Food Show 2018 date and venue announced

The Fish Frying & Fast Food Show 2018 will be taking place on Sunday 7th October at a brand new venue, the National Agricultural and Exhibition Centre (NAEC) at Stoneleigh Park in Warwickshire.

Registration for the Fish Frying & Fast Food Show 2018 will open in the coming weeks. If you are a supplier interested in exhibiting at the show, contact Reece Head, show organiser, on 07917 821015.

The exhibition, sponsored once again by Goldensheaf, Henry Jones and Dinaclass, will host the largest gathering of fish and chip shop suppliers showcasing the latest in food and beverage products as well as new equipment and technology. This will give visitors the opportunity to try out the latest in workwear, play with digital menu systems and size up the different frying ranges while sampling sausages and burgers, sourcing new fish suppliers and comparing packaging options, all in one day.

Friers will also be able to secure show day only deals and discounts as well as ask questions, solve problems and make new contacts.

Key industry players such as Florigo, Kerry Foodservice and Middleton Foods have already signed up to the show.

Reece Head, show organisers, comments: “The Fish Frying & Fast Food Show is all about discovering the latest foods trends, forging new partnerships and finding great deals, and the NAEC provides the perfect space in which to do that. We look forward to filling it with new ideas, solutions and innovations to help take our industry forward.�

The NAEC is ideally situated in the middle of the country and is easily accessible from the M40, M1, M6 and M69. Plus, it benefits from free undercover parking and covered access to the hall.

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ISSUE 7 OCTOBER 2017

Charity in England & Wales No 232822 and Scotland No SC039088

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9

Fish

REVIEW

Top Tips from the Fryers Keeping the Chill off As the nights close in and there’s a nip in the air, it’s time to make sure everything is set up for the cold weather.

At Frymax, we want to help wherever we can, so why not check through this list of tips from the Frymax fryers, see how you can maximise the life of your oil, and also help you save costs.

Not too sweet…

Sugar in potatoes causes your oil to darken and go off really quickly - so it’s important to take control. When potatoes are stored below 10C, they start to convert starch into sugar. At this time move your potatoes into a warmer, but not too hot position in your storage areas away from cold outside walls.

Not everyone has the luxury of temperature controlled storage, but you can still minimise the effect on your food and oil quality and usage by working with a high quality starch/sugar control agent. Follow manufacturer’s instructions carefully, washing off free starch from cut chips before applying the controlling agent, and allowing your chips enough time to dry before frying. Wet chips lower the frying temperature and increase frying times, giving a soggier, less crispy finished chip - and using up your oil more quickly too.

Keep the cold out It’s not just your potatoes that will feel the cold. Strong cold winds rushing through the shop as customers enter and leave can be bad for your oil too. Keeping lids closed on frying vats as much as possible, will keep the heat inside and minimise the air flow over hot oil which would otherwise break it down. So you can save money and improve quality.

Having lids on can also help reduce breakdown of your oil all year round, especially if you have extractor fans near the fryers. The circulation of air across the fat leads to much faster oil breakdown.

If you have any questions or want to add any of your own top tips, please contact us via the details below.

“The Fryers’ Favourite For Over 60 Years.”

For information, advice, or customer support material please contact ADM Trading (UK) Limited.

Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com

WWW.

.CO.UK

ISSUE 7

David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time.

To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax.

He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate.

Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com

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FishFriers REVIEW

Norway Showcases ‘Whitegold’ Cod & Haddock with UK’s Top Fish and Chip Shops

All attendees on the Norway study trip The Norwegian Seafood Council has welcomed the UK’s leading fish and chip shops to the western shores of Norway as part of an educational study trip to showcase its ‘whitegold’ cod and haddock - two of the most popular species used by British fish and chip shops.

Returning to land, finalists had a chance to exchange knowledge with top Norwegian chefs; sharing the background and history of the Great British tradition of fish and chips, while learning traditional cured Nordic cod recipes with ‘Lutefisk’ and ‘Bacalao’ at Klippfisk Akademiet (The Klippfisk Academy cookery school).

Representatives from nine of the UK’s best fish and chip shops* - all in the running to be crowned the Fish and Chip Shop of the Year as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish - visited the port city of Ålesund to discover the facts surrounding one of the largest sustainable cod and haddock stocks in the world.

Hans Frode Kielland Asmyhr, UK Director of the Norwegian Seafood Council, commented: “Fish & Chips continues to be one of the nation’s favourite dishes; it goes as far to say that if Brits moved abroad the dish would be pined-for most, alongside the British countryside, pubs and cups of tea. This addiction has easily helped the UK become one of the world’s biggest markets for both cod and haddock. The UK consumes nearly 238,700 tonnes of cod and over 130,400 tonnes of haddock every year, but with a relatively

The ‘once-in-a-lifetime’ trip gave finalists the opportunity to learn about the vital supply chain of Frozen At Sea (FAS) whitefish, which Norway has been supplying to the UK for almost 70 years, accounting for over 20% and 30% of the UK’s annual cod and haddock consumption respectively.

Experiencing first-hand how Norway provides the perfect living environment for cod, the finalists stepped aboard the working FAS vessel ‘Geir II’ - one of the newest longline fishing vessels in the world. They journeyed out on the cold, clear Norwegian waters and uncovered the science behind the country’s sustainable fisheries management program while witnessing the entire fishing process; from baiting and ‘shooting’ the lines, to processing and freezing while out at sea.

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ISSUE 7 OCTOBER 2017

Ålesund, Norway

low domestic catch for these species (4% and 22% respectively), there is a continued reliance on imports to keep these delicious whitefish on the nation’s menu.

Over the last 70 years, Norway has played a vital role to help satisfy this demand. Nearly 60,000 tonnes of cod and just over 40,000 tonnes of haddock are exported to the UK every year from one of the most abundant and scientifically managed stocks in the world. We are incredibly proud and grateful for our relationship with the UK fish & chip sector, so it was a great honour to welcome this year’s finalists to Norway to showcase our perfect living environment, management and catch process for the fish that they treat with so much respect in their shops day in and day out.”

Marcus Coleman, Chief Executive at Seafish, added: “The UK currently imports around 90% of cod to meet consumer demand. The fish and chip sector relies on cod and haddock supplies from countries including Norway to meet this demand, serving around 382 million portions of fish and chips per year. The recent certification of North Sea cod by the Marine Stewardship Council (MSC) is welcome news for this sector, enabling greater choice and a range of sourcing options for fish and chip shops and restaurants.

“This trip has given our top ten finalists first hand insight into how the cod many of them serve to their customers is caught and frozen, as well as teaching shop owners about the importance of all sides of the fishing industry working together, both at home and further afield, to ensure that the UK’s demand for whitefish is sustainably met for generations to come.

We wouldn’t be able to offer this trip if it wasn’t for the support of the Norwegian Seafood Council, so I would like to take this opportunity to extend my thanks to them.”

While North Sea cod has recently been awarded sustainable status by the Marine Stewardship Council (MSC), UK demand for cod and haddock continues to outweigh supplies. The trip allowed the finalists to understand the importance of a collective effort, with

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the fishing industry’s managers and scientists working together, to ensure the UK’s demand for whitefish is met sustainably for generations to come Representing MSC on the trip was Rachel Dacre, Marketing Manager at MSC. She said: “It is always fantastic to see first-hand the passion and dedication of fishermen who really care about what they do and sustainability. These Norwegian fishermen were no different. Being taken out on board the MSC certified vessel Geir II in search of cod and haddock was an incredible experience and one that will not be forgotten by anyone on the trip.

“The Norwegian cod and haddock fisheries have had MSC certification since 2010. It was equally excellent to meet some of the award finalists, especially as eight of them also have MSC certification. Being able to link the sustainable journey from ocean to plate with the MSC fishermen and MSC chippies was a really special experience. I wish all the finalists the best of luck in January.”

The winner of the Fish and Chip Shop of the Year Award will be announced at the 30th anniversary National Fish & Chip Awards ceremony in London on 25 January 2018.

For further information on The National Fish & Chip Awards visit www.fishandchipawards.com. *Finalists that attended the trip are: Cromars Classic Fish & Chips in St Andrews, Fife (Scotland); Penaluna’s Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff (Wales); The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland); Millers Fish & Chips in Haxby, North Yorkshire (North East England); Fylde Fish Bar in Southport, Merseyside (North West England); The Golden Carp Chippy in Redditch, Worcestershire (Midlands); Burton Road Chippy in Lincoln, Lincolnshire (Eastern England); Captain’s Fish and Chips in Hoddesdon, Hertfordshire (Central & Southern England) and Harbourside Fish & Chips in Plymouth, Devon (South & West England).

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T Quality Announce Plus20 Pallet Competition Winner!

Fish & Chips and Fast Food supplier T. Quality has revealed the lucky winner of its free pallet of Plus20 Palm Oil which it recently held for all customers using Plus20 Palm Oil and attending the T. Quality Fish Frying and Fast Food Show in Bristol during the Summer.

T. Quality, which has been running special offers such as this throughout 2017 as part of its on-going Plus20 Palm Oil promotions, said that the competition was won by Essex based - Oceans Fish Bar. The second free prize draw this year ran for a threemonth period, with T. Quality Marketing Manager, Joe Kendrick reporting: “This free prize draw proved to be very successful, with literally hundreds of entries all hoping to win a completely free pallet of Plus20 Palm Oil worth over £1,000.”

The Plus20 prize draw was awarded by T. Quality Regional Sales Manager, Paul McAnaw to Sean Thind manager of Oceans Fish Bar in Essex. Sean commented: “I was very surprised and delighted to have won the Plus20 prize draw competition.

We have been using T. Quality for many years and use them for all our foodservice requirements, as they offer a service second to none. We have a fantastic working relationship where T. Quality always go the extra mile for us.”

Sean added: ‘T. Quality Plus20 is much better against other leading Palm Oils already on the market as it gives Fish and Chips great flavour and always lasts a long time in the range’.

For more information about the full range of fish & chip and fast food products or to sample Plus20 Palm Oil call T. Quality Ltd 08452 505605

Swindon Call and Collect Saturday Opening WE ARE OPENING ON SATURDAYS FROM 7TH OCTOBER - DECEMBER 2017 - Open from 8AM - 2PM To order the best in Fast Food products call 08452 505605, place your order, pay cash and collect from our trade counter just 30 mins later.

T.Quality, Westmead Industrial Estate, Westlea, Swindon, SN5 7YY Our Call & Collect trade counter is now open on Saturdays throughout October - December 2017 The move sets a new trend for giving customers access to wholesale fish and chips and fast food products and ingredients at a time that suits them.

T. Quality’s Westmead Industrial Estate trade counter in Swindon is now open from 8am to 2pm on Saturday.

The new Saturday opening hours are particularly useful for the late night kebab and fast food sectors

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within Swindon who want to restock after a busy Friday night.

Mike Crees, Sales and Marketing Director at T. Quality, said: “Our new Saturday opening hours in Swindon are designed to assist those who, due to work restrictions for example, find it hard to take advantage of our Swindon Call and Collect service Monday – Friday.

“We are keen to continually improve access to our full range of T. Quality services and set new standards for our customers. Providing the best in fish and chips and fast food products alongside customer support and access to our Call & Collect trade counter on a Saturday morning is an example of this ongoing commitment.”

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7

INTRODUCING THE NEW TRAWLER RANGE

New!

• Sail away to profits in the new Trawler range fish & chip packaging • Contemporary branded design providing your shop with a clear and professional identity • Perfect portion control each and every time • Exclusively available nationwide from T. Quality Available from

08452 505605

WWW.TQUALITY.CO.UK

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FishFriers REVIEW

NFFF Annual General Meeting

The Stratford Suite within the Chesford Grange Hotel, Warwick played host to this year’s NFFF 81st Annual General Meeting. The hotel offered historic charm, coupled with contemporary glamour, all set in beautiful grounds on the edge of the River Avon.

Firstly, we would like thank everyone who attended this year’s AGM, we hope to see you next year.

President’s Speech The AGM commenced at 10:45am in the Stratford Suite of the Chesford Grange Hotel, members had travelled from all corners of the UK, from Dungannon in County Tyrone, Northern Ireland to Forfar in Angus, Scotland, which was an indication of the meetings prominence.

NFFF President, Gregg Howard, declared the meeting open and started proceedings by thanking everyone for attending. Gregg then announced the obituaries, with the passing of Freda Tweedale of Elite Fish and Chips.

A minutes silence was observed as a mark of respect.

Apologies of absence were detailed, followed by the appointment of tellers. Gregg then addressed the room covering important items from the Federation’s Annual Report, highlighting the following points: • Gregg Howard highlighted how the NFFF has once again had an extremely busy 12 month period since the last AGM. • January saw Regional Director for England, Craig Maw and his partner, Nikki, take the title of Independent Takeaway Fish and Chip Shop of the Year Award at the National Fish and Chip Awards.

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The Stratford Suite 24th September 2017

The NFFF is extremely proud of them and know the hard work they had put in to achieve this.

• National Treasurer and Regional Director for Scotland, Stuart Atkinson, stood down in April due to family and business commitments. Alan Hanna, Regional Director for Northern Ireland, having been on the Board for a number of years, stood up to fill the role of temporary Treasurer, and Darren Boothroyd of Fochabers Fish Bar was co-opted into the position of Regional Director for Scotland.

• January saw acrylamide hit the news again with the FSA issuing a press release advising how to cook to best practice. Gregg commented on how the NFFF knew of the planned release and were able to issue their own information to members advising on how they should reply to any press or consumer questions.

• Across the year media interest remained high within fish and chips with various subjects being covered.

Some of the items covered were ‘Fish & Chips coming off the menu’ on BBC Radio Live, with eight regions speaking to Andrew Crook and Craig Buckley.

‘Squid and Chips to replace Cod and Chips due to warming sea temperatures’, again covered by BBC Radio in eight regions, with Andrew and Craig Maw handling these. Also in March saw three shops go head to head in the BBC Two programme, Best of British Takeaways. The programme highlighted the history of our dish and put the shops, two of which are NFFF members, Papas of Hull and Krispies of Exmouth, through some cooking challenges, before announcing Papas as the victors

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

Finances The NFFF’s financial report was presented by NFFF Treasurer, Alan Hanna. A copy of these are available upon request at NFFF head office.

Elections Following the AGM, the Board in place are.

National Officials: • Andrew Crook, President.

The Regional Directors: • Alan Hanna, N Ireland.

• John Penaluna, Wales.

• Darren Boothroyd, Scotland.

To represent England: • Craig Buckley

• Craig Maw, Vice-President.

• Craig Maw

• Alan Hanna, Treasurer.

• Lesley Graves • Caroline Murphy

The NFFF would like to thank John Wild for his time as Regional Director for England. John has offered a lot of dedication and commitment in helping to make fish and chips our nation’s favourite dish. John has been a great ambassador for fish and chips throughout England and especially the North West of England. We wish John all the very best for the future.

Congratulations and final statement Gregg presented Malachy Mallon with a Certification of Meritorious Service in recognition of the charitable work Malachy has undertaken for the fish and chip industry.

Caroline Murphy joins the NFFF Board of Directors Caroline Murphy, a director of the successful fish and chip chain Wetherby Whaler, has joined the NFFF Board of Directors.

Caroline began her career at just 12-years-old, helping her father Phillip Murphy, co-founder of the Wetherby Whaler, to run their original shop in Tadcaster. She went on to study for an Economic and Accountancy Degree at Newcastle University, before returning to a full time position at the Wetherby Whaler.

Caroline has helped the Wetherby Whaler to grow from one shop in 1989 to become one of Yorkshire’s most recognised brands, operating five awardwinning branches across the region, employing more than 240 staff.

Caroline Murphy, Director at Wetherby Whaler and Regional Director for the National Federation of Fish Friers, said: “I am delighted to have joined the NFFF’s Board and look forward to working with my colleagues and other industry professionals to promote good quality fish and chips.

“I am well prepared for this role having spent most of my life working alongside my family at the Wetherby Whaler. I have chipped potatoes, fried, waited tables, headed up marketing and publicity, coordinated finance and dealt with human resource issues, so have a full and holistic understanding of the trade, FIND US ON

from the ground up.

“I am passionate about developing the industry to ensure that fish and chips can continue to be a proudly British staple enjoyed by future generations. For me this means ensuring that we have younger people – and especially females - who are trained to the highest standards and have that same passion for the trade that I have had throughout my years in the industry.

“We are seeing more and more women taking up senior managerial roles throughout the industry and this needs to be properly represented at the top level of professional bodies and accreditors.”

Andrew Crook, National President of the National Federation of Fish Friers, said: “We are pleased to welcome Caroline to our Board of Directors. She is certainly well qualified for the position and brings a great deal of experience and expertise, which will stand the organisation in good stead as we continue to promote the important role the NFFF plays in the Industry.

“The rest of the Board and I look forward to working with her to ensure the highest possible standards are maintained at fish and chip shops across the UK and abroad.”

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FishFriers REVIEW

NFFF President’s Banquet & Masquerade Ball The doors to the spacious Kenilworth suite at the Chesford Grange hotel swung open at 18:30 and our guests for the evening were welcomed to the Masked Ball drinks reception sponsored by Brakes Fast Food. In true venetian style masquerade masks were on show, these ranged from an elegant design to an industry inspired rubber fish mask.

Once the guests were seated in the main hall the master of ceremony introduced the top table to the back drop of applause from the room. Seated with NFFF President, Gregg Howard and his wife Caroline were Independent Takeaway Fish & Chip Shop of the Year winners, Craig Maw and Nikki Mutton, and National Federation of Fishmongers President, Andrew Kenny.

Stephen Bayliss Known as ‘The King of the Standing Ovation’ we were once again delighted to welcome Stephen Bayliss to the NFFF President’s Banquet & Ball to perform after he first wowed our audience at our 2013 event. Once again he did not disappoint, from belting out classics like Elvis to the Righteous Brothers.

Thank You The NFFF would like to thank everyone who attending this years’ Ball, we understand for some the travel was long, but we believe the weekend made the trip worthwhile.

A lot of the work was once again undertaken by NFFF Regional Director John Penaluna and his wife Sheena alongside NFFF head office staff, without their effort the night would not have been such a success.

The event couldn’t have taken place without the generous contributions of the sponsors and supporters; Elite Shopfitters Leeds, James T Blakeman, Brakes Fast Food, Kerry Foodservice, Vandemoortele, T Quality, Drywite Limited and BD Signs. ...and finally We look forward to welcoming you to the NFFF President’s Banquet & Ball 2018!!

Our Sponsors:

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ISSUE 7

of a Sausage

12” 70% Prime Pork Sausage Eddie ‘THE BEAST’ Hall The World’s Strongest Man 2017

Fish

REVIEW

NFFF President’s Banqu

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.CO.UK

uet & Masquerade Ball

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Shop Watch: “Kings” Fish-Bar, Kingswinford this was also removed in favour of a cleaner look and finish for the ceiling where a crisp white plastered and decorated finish, along with a feature recess, central within the customer area was installed.

It was agreed at the start of the design process that the existing external sign lettering would remain but a new backing facia, as is evident this was already a statement sign and merely required a clean to highlight its finish. A new full height glazed shop front was installed with an updated tiled surround in-lieu of the original planked effect to the exterior.

Located in the busy heart of Kingswinford, “Kings” Fish Bar was already a popular choice for fish & chips by locals. With a loyal customer base, the proprietors Mr & Mrs Liperis decided on refurbishing their existing premises, and appointed Elite Shop-fitters as contractors for the project.

Wanting to develop a contemporary yet subtle ambience within which would create both a welcoming and relaxing atmosphere for their customers, they opted for muted greys as depicted within both the feature pebbled fascia to the counter & range and the striking in design floor tiles, coupled with a calming blue as is evident on the illuminated menu boards and within the feature pendant lights, this subtle hue of blue can also clearly be seen on the gloss effect wall tiles that form both the surround for the drinks cooler and as a statement piece forming the visual break as your eyes pass from the customer area through to the servery area’s. Regarding the dated tiled ceiling

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Internally both the frying range & serving counter were swapped over, this worked better as the entrance door was repositioned to the right hand side which also benefitted those less able by minimising the stepped entrance, which allows the customer to manoeuvre their way around the whole shop by way of a central stainless steel and glazed guarding complete with frosted panels and the shops own logo within.

As is now evident on our projects, Elite Shop-fitters have proven why they are a perfect choice for any refurbishment project, with their quality of Shopfitting, seamlessly bringing the Clients vision to reality on time and within budget.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

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Isle of Ely Open Day

Over 100 fish and chip shop owners and representatives from all across the UK and abroad, including the National Federation of Fish Friers, descended on a little old farm on the outskirts of Ely. The Isle of Ely Produce held its annual ‘From Field to Frier’ open day on the 17th September 2017. This is organised for the people in the fish and chip industry to learn and see the process a potato, which they may use in their shop, goes through.

The day started off with a meet and greet from fish and chip shop owners, to Drywite Young Fish Frier of the Year candidates, to fish and chip suppliers. Once everyone had found their feet and settled down from their travelling it was up to the NFFF’s Andrew Crook to open the proceedings and to welcome everyone to the event. He then went on to discuss the work the NFFF have been doing and how they plan to help and promote the fish and chip industry.

NFFF President Andrew Crook said: “The day is essential to fully understand the work that goes on behind the scenes to take a potato from the field to a frier. Having the best potatoes available at the right time (and price) is a key part of making great fish and chips.

I would like to thank everyone at the Isle of Ely Produce for once again organizing a fantastic day, full of excellent industry speakers including the farmers that take time away from their business to help fish friers understand the processes each farmer will go through to try produce the perfect chip for our industry.”

The day is based around showing fish friers the work and effort which goes into producing the high quality

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potato a fish frier requires to maintain a high standard product for their customers.

The guests listened to speeches from award winning fish and chip shop owners and industry experts including, • Ryan Baker, Middleton Food Group • Anna & Lindsay , Pukka Pies • Dino & Sid, Papas Fish and Chips • Patrick Clabon, H.G Bliss Farms • John Hall-Williams, Smart Energy • Tim & Kelly Barnes, Krispies Fish and Chips • Craig Maw & Nikki Mutton, Kingfisher Fish and Chips • Chris Prideaux, ANSUL, Tyco Fire Suppression • Tracy Healey, Ryans Insurance • Ian Addision, VITO UK This provided a great insight for up and coming Fish and Chip shop owners into what work needs to go into building a brand and identity to their own shops as well as making consistently high quality fish and chips.

Oliver Boutwood, Isle of Ely Director, said “It was so good once again to see so many top shops giving up their time and joining us for our open day.

This event is unique as it gets together top suppliers, farmers and friers under one roof not only to discuss the journey of the potato but also to see some great presentations from award winning shops and new ideas from the industry.”

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

Tips for Great Chips Written by Peel Tech.

Start with the best Apart from approximately 6 weeks in the summer – depending on the great British weather and the start of the potato harvest – we recommend Agria or Markie’s main crop which are by far the best for great chips.

Indeed potatoes at Woody’s are grown from Scottish Seed potatoes cultivated in Angus. Did you know that Agrico are going to be working with Woody’s to find a suitable frying seed potato that can be grown locally!

For the very short time waiting for the harvest, we use Spanish potatoes. They are more expensive of course, but the main benefit is that our customers don’t notice any difference in the quality of their finished chip.

As for storage, you are not a Potato warehouse, chilled to the best temperature for potato longevity. You are a busy Chippy cooking at high temperatures which will move around the premises. So aim to keep them as cool as possible and replenished every week

The stink!

Potato waste and starch stinks when allowed to build up. It can make the prep area very uncomfortable for staff and annoy the neighbours. Indeed if your neighbours are other types of fast food takeaways there are often ongoing arguments about who exactly is causing the stink in the neighbourhood. Don’t let it be you.

It is worth mentioning at this point that it is actually illegal in the UK to put any food waste into the main drains. Implementation of these laws hasn’t been truly enforced yet, but as we understand it, the relevant water authorities are starting to prosecute and Fast Foot outlets are high on their hit list.

There is specialist equipment on the market to handle the potato and starch waste. In our experience, traditional interceptor tanks only capture a fraction of the residue. The Peel Tech Water Filtration system is currently one of the most effective in terms of both cost and performance for this job.

Wash and Dry Make friends with the Potato Merchant He’s the man to get to know. He’ll advise on what’s the best chipping potato for you. He’ll deliver every week for freshness – there is nothing worse than opening a bag with some rotten potatoes in it after storing for too long in the shop. He’ll make an extra delivery when you run out. He’s possibly also a great source of industry chat – after all he’s likely delivering to your competitors too! Make friends, it will reap rewards.

(How do we know this? Our associate company, Ivan Wood & Sons, deliver potatoes and we remember how well we worked with the friendly Chippies, always happy to help them out)

Stack ‘em and store’em But not too high and not too long. This might seem obvious and of course, health and safety legislation compliance should mean that the potato ‘boy’ should not have to endanger themselves when handling 25kg bags. However, we have seen some truly horrendous situations.

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At Woody’s we wash all the chips three times. We are very fortunate to have a natural spring water source on our property meaning that our chips don’t have any exposure to chemicals. However, we doubt very many Chippies have a natural spring on their doorstep so we do recommend using potato treatments such as Drywite which will keep the freshly prepared chips fresher longer and of course, help with the crispy taste beloved of customers.

Bonus Tip Feeling environmentally conscious and want to do your bit? The potato and starch residue is one of the highest calorific content sources of waste. Speak to your waste collection company – they might actually want it for recycling as a fuel for anaerobic digestate and be happy to work with you. Alternatively, we know that farm animals love it – maybe speak to your local farmer! Tasty chips and happy cows!

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FishFriers REVIEW

Get creative with Towngate Fisheries’ colouring competition

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Speaking to Mark Drummond, Towngate Fisheries owner, he explained “The competition is aimed at

Towngate Fisheries have also created some children’s activity sheets that are given our with every children’s meal, that also aim to educate as well as entertain their younger customers.

ON TI RA

All the customer has to do is download the colouring sheet from the Towngate Fisheries website or collect one from inside the shop and get creative. Then simply hand the artwork back in at the shop before the closing date of 30th November.

There are two age categories – age 8 & under and age 9 & over – with one prize of a £50 Argos gift card for each age group. All entries will also receive a voucher for a FREE children’s meal.

N IS TH

Mark and his team at Towngate Fisheries are offering customers a chance to ‘enter our children’s colouring competition and you could win a £50 Argos gift card!’

At Towngate Fisheries we are extremely proud about the products we produce and also at being holders of the NFFF Quality Award alongside being MSC Certified. The competition will also help the children recognise the awards we and other shops throughout the country hold.”

IS S I G

Educating and engaging with customers has always played a major role for Towngate Fisheries and a children’s colouring competition has been created with this as the aim.

being fun, but also to educate customers about sustainability, the provenance of the food we produced.

TH

Towngate Fisheries is challenging its customers to recognise the NFFF Quality Award and MSC certification in a childrens colouring competition.

FISH & CHIP QUALITY AWARD qualityfishandchips.co.uk

Enter our children’s colouring competion for your chance to win a £50 Argos gift card

a voucher PLUS, all entries receive too! al me s en’ ldr chi EE FR for a

Can you colour in this

sh t a colouring shee To enter, simply download member of a ask (or site web our from and then staff for one), get creative before hand in your child’s artwork 30th November. es – age 8 & There are two age categori one prize of with – over & 9 age under and group. age each for card gift s a £50 Argo a the shop and in d laye disp be will ies All entr shortly after ced oun ann be will ners the win the closing date.

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we The MSC logo shows only sell sustainable fish, so there will still be fish for generations to come.

This Quality Award logo is means that our shop among the best fish and ry. chip shops in the count

g sheet visit To download a colourin es.co.uk eri fish ate www.towng

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Towngate Fisheries n Colouring Competitio

Age: Name: Please

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

back of your finished picture

te Fisheries. and bring it along to Townga

.co.uk www.towngatefisheries

ISSUE 7

100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes.

For your nearest stockist call 01302 390880

THE

FishFriers REVIEW

How to write the perfect business plan Looking at setting up a fish and chip shop or looking at expanding your fish and chip empire. NFFF Associate Members Johnson Reed, have put together a plan for you to help write a perfect business plan.

1. An overview of your business - Try to summarise what you’re creating and why. What are your objectives?

If you’re taking on another business, where do you aim to go? What’s your unique selling point?

With over 50% of UK entrepreneurs having been denied a bank loan, it’s no wonder business owners are apprehensive.

2. Structure - When did/when will the business start trading? Are you a new start? If you’re taking on an existing business, what was the original ownership structure?

Whether you’re a new start, growing or established business, a comprehensive plan is crucial to your success. Stick with us as we take you through our key considerations and top tips.

This is a good place to identify the key players within your business, their roles and responsibilities, and any relevant experience. How are you going to expand your workforce moving forward?

Why write a business plan?

Creating a business plan is an invaluable exercise; helping you clarify ideas, outline objectives, identify where you fit in the market, measure progress and spot any potential areas of weakness.

3. Your premises - Where will you be based? How have you acquired the property? Is your location suitable and easy to find for customers and clients? What impact will the local area and any neighbouring businesses have on your business? Do you have the required space and facilities to accommodate your operation?

Not only a useful resource for yourself, your business plan could be a crucial supporting element when raising finance or attracting new business partners.

4. Your market - Where do your products or services fit? Are you good value and affordable? Are you high quality with a matching price tag?

Even once you’ve successfully started-up your business, you should refer to your plan at regular intervals. Remember to keep it up to date and include any important developments and project plans.

Mention any relevant regulatory bodies in your industry, and how these inform what you do or how you do it.

How long should it be?

A common misconception around business plans is the idea that they need to be long, 50-page documents to be taken seriously, which is certainly not the case!

The best business plans are kept simple, thorough and comprehensive. They should be reviewed regularly and easy to amend as you go along.

Its exact composition is unique to you and your business, but we would recommend sticking to the facts and linking observations to relevant figures and research where possible, demonstrating you have a solid grasp of the market and where your concept fits in.

What do I need to cover?

With so many different elements to consider, the process can understandably seem a little daunting.

Get started with our step by step plan below.

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Think about your competition- whether that be on a local, national or even global basis. Consider the strengths and weaknesses of main competitors, and where you fit or fill a gap in the market.

Thinking from a customer point of view, why would customers use your services or products instead of those of your competitors? Back up your points by drawing from your market research, but again, remember to try and keep it to the point.

5. Equipment - What is needed for your everyday operations? Who are your suppliers? How are you going to acquire the equipment needed for your operation?

6. Marketing - Who makes up your audience, and how will you target them effectively? Will you create social media profiles? Will you distribute press releases or aim for coverage in relevant trade publications? Will you invest in advertising? Do you have a specific budget or employees set aside?

Think about where your customers ‘hangout’ online – or offline as the case may be – and be there.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

Dalton Business joins the NFFF The National Federation of Fish Friers is delighted to welcome Daltons Business as the latest organisation to become an NFFF associate member.

Daltons Business is the UK’s leading business transfer agent in the UK and is the number 1 choice for buying or selling businesses. Daltons Business objective is to be the place where all business buyers can find details of all small to medium sized businesses and franchises for sale.

With around 10,500 fish and chip shops trading across the UK, it shows the demand of how many people are wishing to become involved with the industry.

DaltonBusiness.com website and mobile platform provide an easy to use but sophisticated online business for sale search. More than 26,000 businesses for sale are listed on Daltons website and typically 90,000 business buyers visit the site every week. If you are looking to buy or sell a business, you should start your search here on Daltons business.

If you are interested in joining the fish and chip trade or looking to expand or move premises look no further than www.daltonbusiness.com or you can contact them on the telephone 020 8603 5141. Daltonsbusiness.com ‘The best place to buy a business’ National Federation of Fish Friers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £50 a month!

Call Daltons today and quote ‘FISH FRIERS 10% OFF’ to get started.

Since 1913 the NFFF have worked to protect and promote the interests of fish and chip businesses and due to this, the membership between Dalton Business and the National Federation of Fish Friers would complement the goals of all business members in this sector.

“We are very pleased to become members of the National Federation of Fish Friers. Daltons Business has helped thousands of Fish & Chip Shop owners to buy or sell their businesses for over 150 years, so linking up with the industry’s representing body felt like a natural partnership. We are delighted to be able to assist NFFF members during, what can be, a challenging task of finding your perfect Fish and Chip Shop or selling your current one.”, said Carlo Walther, Commercial Director of Dalton Business.

“Our associate members play an essential role in providing products and services to the fish frying industry and in supporting the NFFF working towards the goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.”, said Andrew Crook, President of the NFFF. The National Federation of Fish Friers is looking forward to working with Dalton Business into the foreseeable future for the benefit of our members.

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New, Tasty Gluten Free Poultry from Riverside Whether you’re gluten intolerant or making an active lifestyle choice to remove gluten from your diet, Riverside Foods have launched a range of gluten free poultry products for the foodservice sector with no compromise on taste.

As the awareness of the effects of gluten grows, more and more people are requesting alternatives be made readily available. Mintel say that 5% of consumers in the UK avoid gluten due to an allergy or intolerance but that as much as 8% of consumers want to remove it from their diet for healthier lifestyle reason*. Mintel also predict a growth in the value of the free from market from £531m in 2016 to £673m by 2020* so the free from market is rapidly losing the old “niche” stigma.

Riverside’s gluten free whole muscle chicken range includes Chicken Goujons, Chicken Chunks, Chicken Escalopes, Chicken Mini Fillets and Chicken Kievs.

The products are made with 100% whole muscle, unprocessed, chicken breast coated in a delicious, golden, gluten free breadcrumb. The gluten free breaded chicken products are made to rigorous standards using the best ingredients and are clearly labelled to help customers identify them. Riverside’s products are BRC accredited to meet the AOECS Standard for gluten free foods and the manufacturing factory operates strict standards in terms of supplier and ingredient approval, including complete ingredient traceability. Riverside are also certified and licensed

by Coeliac UK to carry the internationally recognised Crossed Grain symbol under licence number GB 071.

Managing Director Leigh Morris said “Our gluten free range has been created with the utmost care for customers with gluten intolerances and we especially developed a gluten free breadcrumb which does not compromise on taste or texture, in fact our gluten free breadcrumb has become a firm favourite within our team! Gluten free is no longer a niche market just for consumers with gluten intolerances but for a wider consumer base seeking an all round healthier diet. We felt strongly that we, as a dedicated supplier to the foodservice sector, needed to develop and offer a gluten free range to improve the choice for consumers eating in and out of the home.”

Riverside’s products are individually quick frozen and with speedy cooking times and a four way cook option, they are ready to eat in minutes from frozen! They are also easy to store, easy to portion control and easy to prepare satisfying the essential requirements of busy caterers.

Riverside’s products are authentically Halal allowing caterers to satisfy the needs of the Muslim population in the UK. Available in bulk or cater size bags.

Call now to order or for further information on 01691 839288 To keep up to date with all the latest news visit www.riversidefoods.co.uk

The Worlds Strongest Man gets in training to tackle a Monster!

When Mr Philip Blakeman first met Eddie Hall he told him that he was brought up on Blakemans sausages, so we thought it would be great to get him in and to pull the first order produced from the new £1.3 million pound cooking plant.

So put your customers to the challenge to see if they too can tackle ‘The Beast’

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The blossoming relationship with Eddie has now seen the largest product in Blakemans history a 12” high meat content sausage named ‘The Beast’ in honour of Eddie and his achievement.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7

Frying Oil

a shining example of

unbeatable performance There are few things more valuable to your business than your frying oil.

So for the finest, purest oil, choose Q Platinum. A blend of 2 ultra-durable all-vegetable oils, Q Platinum is a true heavy duty oil that shines in even the most productive takeaway - and stays in gleaming condition for so much longer. That means less waste, less hassle and more reliable results every time.

• Blend of 2 highly durable all-vegetable frying oils for long life and unbeatable performance

• Power and performance - heavy duty frying oil • Resists breakdown in a high productivity takeaway • Available in 12.5kg packs • Eligible for Save & Select loyalty points

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

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

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

THE Q PARTNERSHIP

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FishFriers REVIEW

ANSUL – Protect with the Top Choice of Kitchen Fire Suppression Systems Case study: The Real Food Café, Tyndrum in Perthshire The Real Food Café in Tyndrum, Perthshire opened in 2005 and is a popular fish and chip restaurant with both locals and tourists making their way to Fort William, Argyll or the isles of Skye and Mull.

ANSUL R-102 Fire Suppression System was specified for the Real Food Café and it was installed during the week the café closes for its annual refurbishment.

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

Owner Sarah Heward takes great pride in sourcing the very best of local ingredients and ensures its fish comes from sustainable stocks in the North East Arctic. This attention to detail has helped build the cafés strong reputation and win a number of awards including recognition in the National Fish and Chip Awards.

The Real Food Café has a staff team of 25, supplemented by seasonal workers at peak times, who can serve more than 1,500 customers on a busy day.

The Challenge With the use of open frying ranges and a lot of hot oil there is a substantial risk of fire, as Restaurant Manager and part-time fireman, Colin McGeoch, explains: “It is dangerous working with hot oil and incidents escalate quickly. No matter the training staff receive, the reality is people panic when situations happen and can forget what they are taught.

“We have always placed great emphasis on giving all permanent and seasonal staff training and advice to prevent and deal with flash points and oil fires.

“No matter how many precautions you take, you are never sure how individuals will react if a fire happens.

As a public facing business we have to be confident we can deal with an incident quickly and efficiently.”

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

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Benefits R-102 Kitchen Fire Suppression Systems are designed to extinguish fires quickly and efficiently. Colin explains: “Should there be a fire we know it will be out quickly so reducing damage and importantly limiting exposure to danger for staff and customers. If an incident does occur, disruption to the business and, hence cash flow, will be minimised. The worst case scenario is likely to be we would be closed for a day while we clean up,” added Colin.

The installation of the R-102 Fire Suppression System has also reduced the Real Food Café’s insurance premiums with Wrapped, an insurance policy specialising in the fish and chips sector.

“I have heard several alarming stories of insurance claims being declined simply because the policy bought was a general restaurant policy providing inappropriate cover,” said Colin. “In the case of Wrapped, it’s the only policy that actually reflects the day-to-day working practices of the industry.

“This has given me much more peace of mind and I also get regular reminders to get all those essential jobs done, like duct cleaning, that are so easy to forget.

Wrapped, along with the ANSUL system, makes my business safer.

“This has been reflected in lower insurance premiums so that over time the savings made will see the system pay itself.”

Colin summarised: “Installing the fire suppression system means we have been able to make savings in time spent in providing fire training.

It has given a safer environment for our employees and, above all, customers while we can have the peace of mind to focus fully on running the business.”

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7

Would your business survive a fire?

Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped

1

Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.

2

Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking theTyco product.

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications.To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note thatTyco Fire Protection Products is part of JCI. AD-2017-6-A

THE

FishFriers REVIEW

Apprenticeship Breakthrough for English Fish Friers

Written by Lee Cooper, Seafish.

Senior Chef – Production Cooking is the way forward for apprenticeships in England.

Following three years of failed applications and a four month gap in apprentice registrations in England, we have great news for fish and chip employers in England.

“We hope to register our first trailblazer apprentices by the end of October” said Ursula Hartland of Strive Training Ltd, a sentiment also echoed by Arthur Brecknell of Blackpool and the Fylde College.

The Senior Chef Production Cooking and Hospitality Team Member apprenticeship standards were assessed by a small group of employers, apprenticeship providers and other experts at a workshop hosted by Seafish and led by City and Guilds last month.

Complementing this supervisory/management level apprenticeship is the Hospitality Team Member standard which has pathways for food production and front of house ( table and counter service) roles.

This is a broader apprenticeship that will also suit both takeaways and restaurants. In addition to these two standards, People 1st have developed a range of other Hospitality apprenticeships including more general supervisory and higher level management standards.

Whatever type of fish and chip business you have, there will be a combination of standards to meet your apprenticeship needs.

The workshop was held at the NFFF’s Fish Frying Training Academy in Leeds, and following almost five hours of painstaking analysis and discussion the conclusion was – “that’ll do nicely”. “there’s’ still a few details regarding delivery to be sorted out, but we now have an apprenticeship that is challenging, exciting and potentially very beneficial to fish and chip businesses” said Andrew Crook of Skippers Fish Bar, Euxton and President of the NFFF. Senior Chefs are described in the standard as individuals who strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.

You would expect from this description to find that cooking and food safety feature in the standard, and you would be right. But the standard also includes people and business skills and knowledge of a high order and an apprentice that completes this programme is likely to be a very valuable asset to any business big or small.

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Apprenticeships for Wales, Scotland and Northern Ireland Whereas England has a range of specialist hospitality apprenticeships that have replaced the fish and shellfish frameworks, the rest of the UK can still enjoy the benefits of a flexible, comprehensive and fish specific apprenticeship framework. Fish and shellfish apprenticeships are still available elsewhere in the UK and they are thriving thanks to a network of Seafish recognised apprenticeship providers. Whatever the fish and shellfish sector, there’s an apprenticeship programme available for your operatives, supervisors and managers.

Recognised Apprenticeship Providers.

For information, guidance and to discuss the benefits of apprenticeships please contact a Seafish Recognised Apprenticeship Provider For links to all of the above news please visit www.seafoodacademy.org and go to News & Updates > News for Fish Friers

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

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

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

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

There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.

4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.

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

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

NFFF Associate Members Business Directory INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government).

Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent.

Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org BUSINESS & CARD PAYMENT SUPPLIES Chip & Pin Solutions Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members.

• Card Terminals & Card Processing • UK’s 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk

KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk

Utility Bidder Utility Bidder is a revolutionary service, set up to ensure customers get the best gas and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements.

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: 0161 654 9225 Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk

The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have.

Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best… running your business.

Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.ukinfo@ utilitybidder.co.uk Website: www.utilitybidder.co.uk DUCT CLEANING/RANGE SERVICING Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available.

Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry.

Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk

FIND US ON

FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, NFFF specialising in insurance for MEMBE DISCOU R the fast food industry since AVAILA NT BLE the 1980’s. We insure a significant number of fish and chip establishments throughout Great Britain.

Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice

driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial property to trade.

Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions.

Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops.

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Take Out Insurance Ltd Take Out Insurance is an NFFF independent MEMBE DISCOU R broker providing specialist AVAILA NT BLE insurance policies for the fast food industry. We insure over 4,000 food establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs.

Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FishFryerFinance (division of WestWon Limited) The UK’s only dedicated finance and leasing company specialising in the fish and chip shop sector.

We offer leasing and finance to new start chip shops. Likewise, we work with existing fish and chip shops looking to expand by opening up new outlets and existing chip shop fryers, searching for new equipment or ones needing a shop refurbishment.

Contact: Geroge.Shellingford@westwon.co.uk Tel: 01494 611 456 Email: hello@fishfryerfinance Website: www.fishfryerfinance.co.uk FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk

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FishFriers REVIEW

NFFF Associate Members Business Directory Collins Seafoods Limited ‘Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.’

Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products.

The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market.

Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry’.

Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great.

Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier.

Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’

Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk

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Middleton Food Products ‘Manufacturers of the Nations favourite Batters.

Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’

Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee. Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool.

Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings.

Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsigns nottingham.co.uk Website: www.bdsignsnottingham.co.uk Checkit Checkit is a leading provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors.

Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. Checkit handsets alert staff to complete tasks and timestamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view real-time and historic reports.

In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paper-based records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others.

Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net Coeliac UK Company Description: Coeliac UK is the leading charity working for people with

coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence.

Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk Daltons Business Daltons Business is the UK’s number 1 marketplace to buy or sell a business and has been connecting buyers and sellers for over 150 years. You can search over 30,000 unique business opportunities currently listed on the site, including thousands of Fish & Chip Shops for sale and other takeaway businesses. When it comes to buying a Fish & Chip Shop or if you do decide to sell your establishment in the future, think Daltonsbusiness.com! National Federation of Fish Fryers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £143!

Call Daltons today and quote ‘FISH FRIERS 10% OFF’ to get started.

Tel: 020 8603 5141 Email: sales@daltonsbusiness.com Web: www.daltonsbusiness.com E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland.

All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning.

Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area redesigns and installations.

Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk EPOS Group EPOS Group specialises in Electronic Point of Sale systems.

Since 1971 we’ve grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company.

Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages.

Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk HeyMenu HeyMenu is the new entrant to the UK takeaway industry which aims to challenge industry giants such as Just Eat and Hungry House, connecting takeaway restaurants and consumers via

WWW.FEDERATIONOFFISHFRIERS.CO.UK

an easy to use and tailored website and app.

The company’s proposition is to provide up to 90% lower costs to takeaway restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself.

Tel: 0800 466 1466 Email: info@heymenu.com Website: www.heymenu.com Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business?

Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help.

Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis.

Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system.

Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work.

Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www. fishermensmission.org.uk The Sustainable Restaurant Association The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out.

Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org

ISSUE 7 OCTOBER 2017

NFFF Associate Members Business Directory FILTRATION TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com Steve Hill Services Running low on filter papers & supplies, The filter lady need a service or repair for your Merlin, Opal, & Pura, Aries or Bitterling type oil filter machine. In need of replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Flavoil Flavoil are an innovative supplier of high grade edible oils.

Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations.

Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk ADM Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years.

Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and

time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last.”

Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’

Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’

Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie.

Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network.

Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages.

Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson @karro.co.uk Web: www.karro.co.uk Meadow Vale Foods Your Partners in Poultry.

Suppliers of quality chicken products to the fish frying trade.

Katharine Crockford Tel 01978 666108 Email: katharinec@meadowvalefoods.co.uk Web: www.meadowvalefoods.co.uk Riverside Foods Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: enquiries@riversidefoods.co.uk Website: www.riversidefoods.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory.

Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment.

A Florigo combines two vital qualities in one frying range: bespoke design and industry

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leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind.

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life.

Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years.

Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk

Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers.

Nationwide coverage.’

Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com Hopkins Catering Ltd Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day.

Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz KFE Ltd KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops.

Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk

Mallinson’s of Oldham Ltd For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers.

Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk Martyn Edwards/ Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment.

Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com

WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com Henry Colbeck Ltd Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials.

Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment.

Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon.

A range of other fish and chip shop essentials are also available including branded and own-label condiments, packaging, chipping potatoes, batter mix and gluten-free options.

Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices.

JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines.

Tel: 08433 09 09 91; 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’.

Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk

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Interested in training?

The NFFF Training Academy is a fantastic facility which is bright, modern and further enhances the learning experience for our students.

The NFFF Training Academy cater not just for beginners to the fish and chip trade but is also ideal for a refresher course for experienced staff and offers a great opportunity to train all your staff in fresh environment.

Why undertake training?

"With over 50 years' experience between all our staff the amount of knowledge our team still took away with them from the NFFF training course was invaluable! The day was also a great team building day which has benefited our shops!, great experience and advice" Shillingfords Tradional Fish & Chips

2018 Dates

8th, 9th & 10th January 2018 12th, 13th & 14th February 2018 5th, 6th & 7th March 2018

Contact www.federationoffishfriers.co.uk mail@federationoffishfriers.co.uk Tel: 0113 230 7044

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

SELLING or BUYING a business? that’s OUR business…

Confidential Sale Fish & Chip Shop Freehold £375,000

Great Yarmouth Ref: R33403E

Great location by marine parade 80 seat restaurant plus takeaway Iconic shop frontage, long established Refurbished 3 bed maisonette above Anglia

01603 280873

1 1 1 1

Fish & Chip T/away Leasehold £55,000

Nr Warrington Ref: CF33190NW

Superb trading location, ample parking No lunches, huge potential Scope for restaurant, low rental T/over iro £2,000 pw and increasing Northwest

01704 876600

Fish & Chip Restaurant Kent Leasehold £275,000 Ref: CF33327Z

Fish & Chip Shop T/away Bedfordshire Leasehold £175,000 Ref: CF33266B

Town centre location, SE London area Well known shop, same owners 30 yrs Seating more than 60, new 15 yr lease High takings, very profitable business

Shop in busy location, near main road Good base of loyal customers No business rates, low rent £17,500 Takings £5,000pw, potential for more

Kent & Sussex

01273 803777

Bedfordshire

01908 904555

EM&F have regional offices throughout the UK, there is an office near you.

Successfully selling all types of catering businesses for over 50 years For a FREE market appraisal, without obligation, visit our website www.emfgroup.com Competitive fees without hidden extras, sound valuation advice.

www.emfgroup.com

Head Office 01404 813952

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FishFriers REVIEW

Traders Board

BUSINESS FOR SALE JOHN’S FISH & CHIP SNACK BAR / LOCK UP PROPERTY ON THE WIRRAL COAST AT MORETON SHORE RING JOHN: 07881 861 418

Beamish Museum is on the lookout for 1950’s ranges Beamish Museum in County Durham is about to embark on an exciting new development project which includes a 1950’s fish and chip shop.

Unlike our existing fish and chip shop, Davy’s, in our Pit Village, which features working 1900’s-era coal ranges, our new shop will be exclusively gas-powered. As an integral part of the design we are hoping to include three fully-functioning 1950’s gas ranges.

The development will be within a 1950’s town which includes houses, shops, a cinema, café, community centre and bowling green. The Remaking Beamish project has been awarded £10.9 million by the Heritage Lottery Fund (HLF), thanks to National Lottery players. It will also feature an expansion of the museum’s Georgian area, including a coaching Inn where visitors can stay overnight.

If you know of, or have, a 1950’s range which you would be willing to donate to help make our vision a reality, the team are looking forward to hearing from you.

Please contact Cassie Robson on 0191 3704053, cassierobson@beamsh.org.uk. or Joyce Ellioƒ on 0191 3704027, joyceellioƒ@beamish.org.uk

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

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

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

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

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7 OCTOBER 2017

Federation Noticeboard Contact your local representative

PRESIDENT Mr Andrew Crook Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS VICE PRESIDENT Mr Craig Maw Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS TREASURER Mr Alan Hanna Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL Ms Lesley Graves Tel: 07507 889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW

DUCT CLEANING SERVICE LTD For all your ducting needs.

Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Miss Caroline Murphy Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE

Regional Director for Scotland

Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned.

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

Photographic evidence provided for insurance purposes, together with a certificate.

Regional Director for Wales

Over 35 years’ experience – no job too big or too small.

Mr John Penaluna Tel: 07903 864869 Email: lapcatering@tiscali.co.uk Penalunas Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

Duct Cleaning Services we are now TR19 compliant

Tel Michael on 07580 799763 or Darren on 07974 676224.

Regional Director for Northern Ireland

E-mail: ductcleaningserviceltd@yahoo.co.uk Web: www.ductcleaningserviceltd.co.uk

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Mr Alan Hanna Tel: 07711 216416 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

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FishFriers REVIEW

10 questions with...

Caroline Murphy, NFFF Regional Director 1. What would you do with £500,000?

I would take a sabbatical from work for a year, and take my family skiing for the season. The winter in Europe, and the summer in the Southern Hemisphere, with as much heli-skiing my legs and bank balance could take.

2. What is your dream holiday destination in the UK, and also abroad?

I am a real fan of Yorkshire and everything we have to offer, from cities to the coastline. I have a soft spot for Robin Hood’s Bay, where I spend a lot of time with my family these days. I also love the Far East. I have travelled to Thailand, Cambodia and Vietnam. I would love to go to Laos or Japan next, maybe with some powder skiing in Japan.

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

I like watching most sports, but football is probably my favourite and I am a season ticket holder at Leeds United. I find sports like badminton boring to watch and play.

7. What is your favourite drink?

Anyone who knows me will have seen that I always carry a bottle of water everywhere I go. However, I am partial to the odd tipple! I like a good mojito or glass of Albariño.

8. Do you prefer cod or haddock?

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

Haddock all day long for me. I have been brought up on haddock all my life, I do prefer the taste and texture.

The Scarlet Witch from X-Men has the ability to alter reality any way she wishes, that must be the ultimate superpower!

9. What is your first memory of fish and chips?

5. Which three people, dead or alive, would comprise your perfect dinner date?

Oscar Wilde for his renowned wit and conversation, Queen Elizabeth I for her strength of character.

Although I think the Blackadder version would be lots of fun, and Richard Branson for his business acumen, to keep us all in check.

6. Describe your perfect weekend.

An early gym session, followed by brunch at Betty’s tearoom, a trip to Elland Road to watch Leeds United play their Premier League fixture against Manchester United - and win! Dinner and dancing with friends in the evening.

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My early childhood memories of fish and chips are of watching my dad mince fish to make his fish cakes with, nearly 40 years ago. As a child, I used to walk home from the family fish and chip shop with a cone of chips, and I can remember drinking the vinegar from the bottom of the paper cone.

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

The fish and chip industry is as strong as ever, and holds its position in an ever more competitive food market place. It is important that we work together as an industry to remain competitive and constantly strive to raise standards to meet changing customer preferences. The NFFF and in particular its quality award has a crucial role in this.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 7

Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES...

McWhinneyâ&#x20AC;&#x2122;s fly higher than the rest!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com