BUY TICKETS TO THIS YEARS NFFF PRESIDENTâ€™S BANQUET & MASQUERADE BALL BY CALLING 0113 230 7044
ISSUE 2 MARCH 2017
1913-2017 104 YEARS SERVICE TO THE TRADE
Page 6-7 National Fish & Chip Day 2017!
Page 22-23 Meet the new trainers!
Page 28-29 NFFF Masquerade Ball
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
From Only £11.99 per month* CATCH OF THE DAY £11.99 Per Mon th (Usually £14.99) 1 Month FREE + FREE Setup FREE Box Of T ill Rolls (Worth £15.99) £50 Towards NF FF Membership Ren ewal Latest Card Pay ment Technology UK In-House Cu stomer Support Based on Counte rtop terminal. 48 month term.
Call Beforre 31/05/17 & Quote “NFFF” Visit
pandpinsolutions.co.uk hiip cch
ISSUE 2 MARCH 2017
Points of View
Contents... Page 4
Chat with the Champs!
National Fish and Chip Day
Frymax does the Double
Frying with P100
By Gregg Howard, NFFF President
Page 18/19 Frying Ranges with Fiddlers Elbow & Fylde Page 22/23 Meet the new NFFF Trainers Page 24/25 Training Down Under Page 26
NFFF Training Academy and MSC
NFFF Masquerade Ball
DYFFY Introduction Day
10 Questions with Richard Turner
An exciting announcement, which we the NFFF were extremely proud to make, was the fact we have eight new award winning trainers to join our already striking list of NFFF approved trainers.
NFFF Team Training, Qualifications & Quality Award Helen Brook firstname.lastname@example.org
To join the NFFF Training team are Anne Wallace OBE from Taylor's Award Winning Fish & Chips, Cem Oktem from Packet Bridge Fish & Chip Shop, David Miller from Millers Famous Fish & Chips, Des Anastasiou from Burton Road Chippy, Geoff Whitehead from Whitehead's Fish & Chips, James Ritchie from Simpsons Fish & Chips, Peter Beedle from Beedle's Chippy and Tim Barnes from Krispies.
Finance Manager Fiona McStay email@example.com Media Coordinator & Fish Friers Review Robert Norris firstname.lastname@example.org
Our new trainers bring with them a vast amount of experience to pass onto our students and all wish to improve the trade that they love so much.
P.A. to the Board of Directors Karen Clark email@example.com
DE ON TI RA
Membership Coordinator Eileen Kane firstname.lastname@example.org
FISH & CHIP QUALITY AWARD
RATIO N OF SH
F RIE R S
TIO N A L F NA E
Telephone: 0113 2307044 e-mail: email@example.com Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ
Did you know? 80% of people visit fish and chip shops at least once a year. Issue 3: Booking Deadline – 7th April 2017, Copy Deadline – 14th April 2017, Publication Date – 12th May 2017
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 firstname.lastname@example.org www.tebays.co.uk
Use your smartphone to scan the QR code and learn more about the NFFF
The past couple of months has seen the exhibitions hosted by Henry Colbeck, V.A Whitley and Friars Pride taking place. They are all extremely well run shows and a lot of work goes into organising these. On behalf of the NFFF and our members I would like to thank all the people who are involved with these, the effort is greatly appreciated.
IS S I G
N IS TH
O F FI
Fish Friers Review
The common thought is that once the start of the year begins the industry slows down, but in reality it’s quite the contrary. We have had exhibitions taking place plus the announcement of our next AGM and President’s Banquet & Ball with plenty in between.
The exhibitions provide the NFFF with a chance to meet our members, new and old, face to face and discuss the hot topics within our industry. For shops owners it offers a great chance to meet your suppliers and potential new ones, and allows you to build more knowledge and contacts to take back to your business. We have one more upcoming exhibition taking place in Bristol, hosted by FRY Magazine and T Quality and I would encourage all of you to consider attending the show which takes place on the 11th June. You can learn more by turning to page 32. Finally we are delighted to confirm the next NFFF AGM and President’s Banquet & Ball will be taking place on the 24th September at the Chesford Grange Hotel in Kenilworth, Warwick. If you would like to learn more about the location and ticket prices please turn to page 28 for further information.
Welcome to ‘Your Federation’ page. Across the year the NFFF will provide it’s members with the details of what has happened within the NFFF across the following two pages.
Membership New and Returning Members February 2017 and March 2017 Contact Name
Returning Members Mr Savvas Andreou Mrs Susan Rigby Ms Cora Cleary Mr Sid Papacaoulla Mr Thomas Lister Mr Neil Dhami Mr Sean O'Neill Mr Kai Chan
Sea Pebbles Rillington Fish & Chips Scarletts Fish & Chip Shop Papas Fish & Chips Market Square Fish & Chips Rossi's Original Fish & Chips Market Fish Bar The Avenue
New Members (continued) Pinner Middx Malton North Yorks Rhosneigr Anglesey Hull East Yorkshire Llanrhaedr-Ym-Mochnant Powys Landore West Glamorgan Bolton Gtr Manchester Newport Gwent
Mr Norman Will
Chips n Things
Mrs Tiffany Irvin
Montrose Angus Ayrshire
Mr Stephen Findley
Mr Hasan Koker
Leeds West Yorkshire
Mr Robert Starbuck
Kirby Lonsdale Cumbria
Mrs Betty Bolton
Harrogate North Yorkshire
Mr Pardeep Gill
Lea Farm Road
Leeds West Yorkshire
Miss Helen Marie Smith
The Sewerby Fryers Ltd
Sewerby East Yorkshire
Miss Michelle Baldwin
The Pilot Inn Ltd
Mr Ian Kay
Mr Phil McKenna
Coupar Angus Perthshire
Mr Nick Hunter
Belfast Northern Ireland
Mr Ken Hagues
Huddersfield West Yorkshire
Mr Aqeel Sarwar
Mrs Karen Hartas
The Lemon Tree
Kirkbymoorside North Yorkshire
Mr Mark McClean
Co Down Northern Ireland
Mr David McKenzie
Food in the Park
Blair Athol Perthshire
Mr Andreas Evangelou
Andreas Fish & Chip Shop
Mr Scott Richford
Mr Fethi Shah
West Wickham Cambridgeshire
Oceans of Tamworth
Mr Colin Hooper
Mr Sean Bloomfield
Mr Howard Smith
Rua Rio Dos Passarinhos
Rio De Janeiro Brazil
Mr Andrew Vassiliou
Mr Andrew Moore
Mr Yuji Imai
The Footnik Ltd
Mr Bambo Tirimou
Heritage Fish & Chips
Mr Sayed Arif Sadat
Mr David Chin
Stockton on Tees Cleveland
Mr Sarnjit Singh Deo
Wednesfield West Midlands
Ms Samantha Smith
The Baths Supper Bar
Mrs Jeanette Urry
Doncaster South Yorkshire
Mrs Lesley Nichol
The Big Fish
Mr Richard Cooke
Spring Bank West
Hull East Yorkshire
Mr Robert Hancocke
Hotwells Chip Shop
Mr Harmal Malhi
Sutton Coldfield West Midlands
Training The NFFF welcomed 91 students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop so far this year. During the February and March Three-Day Training Course: NFFF Complete Guide to Fish and Chip Shop Management the NFFF welcomed Mark Drummond from Towngate Fisheries and David Millier from Millers Famous Fish and Chips respectively. Upcoming three day training courses are as follows: 3rd, 4th & 5th 11th & 12th 8th, 9th & 10th
April April May
2017 2017 2017
Guest Frier: Lesley Graves Guest Frier: TBC Guest Frier: TBC
Quality Award New and Returning Members February 2017 and March 2017 Contact Name
Location Returning Members
Mr John Reeves Mr Calum Richardson Mr D & C Fecci
Pelican Jacks The Bay D Fecci & Sons
Middlesbrough Stonehaven, Aberdeenshire Tenby, Pembrokeshire
Mr Simon Lyness Miss Katie Barker
Sandylands Fish & Chips Katie’s Traditional Fish & Chips
Kendal, Cumbria Barnard Castle
ISSUE 2 MARCH 2017
NFFF Activities Date
20th – 22nd February
Three Day Training Course - Leeds
CB, CO, DM, HM
One Day Training Course - Leeds
NFFF Board Meeting - Leeds
AC, AHA, CB, CM, EK, GH, HB, HM, JP, JW, KC, LG, RN, SA
DYFFY Best Practice Day - Leeds
NFACA Meeting - Warwick
6th – 8th March
Three Day Training Course - Leeds
CB, DM, PB
Gregg Howard, President
Andrew Crook, Vice President
Stuart Atkinson, Treasurer
John Penaluna, Regional Director
John Wild, Regional Director
Alan Hanna, Regional Director
Lesley Graves, Regional Director
6th – 9th March
In Shop Training - Switzerland
Emergency First Aid Course - Leeds
AC, CB, CO, DM, HB, HM, LF
Hugh Mantle, Regional Director
KFE on a Mission - Newcastle
Craig Buckley, Regional Director
NFFF Associate Members Meeting - Leeds
AC, KC, LG, RN, SA
Craig Maw, Regional Director
Training & Development Meeting – SKYPE
AHA, CB, CM, HB, HM
Karen Clark, PA to the Directors
In Shop Training - Devon
Robert Norris, Media Co-Ordinator
Helen Brook, Training & Qualification Co-ordinator
Peter Beedle, Training tutor
Lynda Fielding, Trainer
Craig Buckley, Trainer
Dan Harding, Trainer
Range Issue/ Advice
David Miller, Trainer
Board of Director Enquires NFFF Member Enquiry
Mr Wite is on his way...
Exhibition Dates & Open Days Fish Frying & Fast Food Show 11th June 2017 Location Dolman Hall, Bristol City FC, Ashton Gate, Bristol Website: www.frymagazine.com *These figures are current at the time of going to print – Issue 2 – 10th March 2017
NFFF Media Spotlight By Andrew Crook, NFFF Vice President On Thursday 2nd of March I had a visit from a BBC TV crew. They were doing a feature for Rip off Britain, a badly named program as it instantly gets people's backs up thinking they are going to be portrayed in a bad light. I had been involved in the feature Tony Rogers from V A Whitley took part in last year and that was an excellent segment for fish and chips.
...we’re cooking up something special for April 2017
This feature was not just about fish and chips, they had received a complaint from a member of the public saying they find it difficult to find takeaways that offer choice for people with a smaller appetite. I had given a statement to BBC News in the past that we offer a small fish and chip portion, and they got my number from there. With anything like this it's a great opportunity to tell the public about all the positive things we do as an industry. We are very lucky that the media like to feature us so often. The crew arrived at 10am and interviewed me straight away. They then moved on to filming my preparing and cooking food, prior to the shop opening. They wanted to interview some of my customers too, to get their views on the subject. The filming took four hours in total and should be aired sometime in June, keep your eye on the NFFF Facebook closer to the time.
FIND US ON
ISSUE 2 MARCH 2017
Chat with the Champs! This is your opportunity to put your questions to this year’s number 1 fish and chip shop. On the 26th January the life of Kingfisher Fish and Chips in Plympton, Devon changed for ever and throughout the year the Fish Friers Review will cover the many different experiences and adventures they will embark on. Across the next 6 issues of the Fish Friers Review we will put your questions to the UK’s champion fish and chip shop. Your questions may be about the National Fish and Chip Shop judging process through to discussing Kingfisher on the Go, their new mobile unit which allows Kingfisher Fish and Chips to take their award winning fish and chips on the road. Craig and Nikki are happy to answer any questions, so if you have one, let the NFFF know!
“From the day we set out to attempt to win the Independent Takeaway Fish and Chip Shop of the Year we entered the award to try and improve the standard within the trade and that philosophy at Kingfisher Fish and Chip’s hasn’t changed. We have already spoken to hundreds of fish and chip shops, telling them what it was like to win the award
through to business advice. This new article for the NFFF which myself and Nikki will be helping to contribute to will offer advice and hopefully guidance to people entering the trade through to people who have been in the trade for many years. Please feel free to ask us any questions you would like and we will always try to answer them the best we can. “
HAVE YOU GOT A QUESTION? To have your questions answered by Craig and the Kingfisher team simply email your questions to email@example.com or give us a call on 0113 230 7044.
Show Time! Over the past few months the NFFF staff and Directors have circulated with hundreds of friendly faces all across the UK at the Henry Colbeck What’s Cooking show in Newcastle, VA Whitley’s Innovation show in Bolton and at the Friars Pride FRY IT show in Exeter. Craig Maw, NFFF Regional Director and owner of the UK’s Number 1 Shop, Kingfishers, was on hand to pass on his advice to members but also to talk about his recent experience which will hopefully help inspire more shops to enter and National Fish and Chip Awards. These exhibitions are a wonderful opportunity for you, the fish frier, to meet with your suppliers and to find out what new and innovating products are about to enter the industry. Look out for one of these shows in your area. Please come along say hello and see what these shows have on offer for you. Look forward to seeing you there!!
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ISSUE 2 MARCH 2017
Be part of the celebration! Fish and Chip lovers across the UK are coming together on Friday 2 June to once again celebrate the nation’s favourite dish and NEODA are proud to be organising this special day again. The idea for this amazing awareness day came about when a young fish frying entrepreneur mentioned it during his presentation at The Fish and Chip Shop of the Year and NEODA took up the concept. Following the phenomenal success of the event last year, National Fish & Chip Day 2017 will see people throughout the country celebrating their love of the this iconic meal from fish & chip shops, pub chains, restaurants, retailers, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it. We want to help Fish & Chip shops across the UK benefit from this awareness day and can offer advice on decorating your shops, running special promotions and competitions and generally creating a huge buzz about fish and chips. We are preparing an information pack with guidance on how to get the most from social media and your local and regional press with logos, images and press release templates So you know that NEODA are once again behind the organisation of National Fish & Chip Day but do you know who we are? The National Edible Oil Distributors’ Association (NEODA) has been in existence for 70 years. Its members include edible oil and fat refiners, processors, distributors, waste oil collectors, as well as those companies directly involved in the fish and chip trade such as manufacturers and suppliers of batter mix, sausages, packaging, potato preservatives and frying ranges. NEODA’s central principle is adherence to the "Guarantee of Confidence" scheme which ensures that all edible oil and fats packed and distributed by members, adhere to a strict set of requirements concerning product contents, labelling and pack sizes. Only products that meet the stringent set of criteria can carry a “Guarantee of Confidence” logo – the NEODA seal of approval. All processor members of NEODA
available for you to use. All this helps to raise awareness, which in turn drives footfall to your shops. In 2016 #nationalfishandchipday began trending on Twitter and Facebook at 9.30 in the morning and the broadcast and print media coverage achieved helped make the footfall experienced by fish & chip shops one of the highest of the year, with some saying it was even busier than Good Friday. More than 28 million people saw, heard or read about National Fish & Chip Day! 2017 looks set to exceed these results and we want to give you support and insight to turn this into a very special Fryday! Once again, the national event is being championed by trade organisation, The National Edible Oil Distributors’ Association. NEODA’s President, Andrew Marriott, comments, “National Fish & Chip Day celebrates all the people across the industry who work so hard to bring the Nation their favourite takeaway. We want to bring the whole industry together to celebrate and showcase the Great British institution that is Fish & Chips.” To be kept informed of all activities related to National Fish and Chip Day, and find out more about how you can play your part in this great day, please register on the website – www.nationalfishandchipday.org.uk must be BRC (British Retail Consortium) accredited to Grade A standard in order to use the NEODA logo on their products. The association regularly analyses packs of oils and fats from members and non-members to ensure customers and consumers are not misled as to the nature, quality or quantity of oils being sold in the market. Buy your oils with the NEODA approved logo to be sure that you are receiving the correct product contents that have been accurately labelled and are the correct weight. Our diverse membership has made us the ideal organisation to manage and run National Fish & Chip Day and we look forward to 2017 being an even bigger success than last year.
2ND JUNE 2017 THE 2016 CAMPAIGN
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ISSUE 2 MARCH 2017
Frymax does the Double This year’s National Fish & Chip Awards 2017 once again show the quality of the Frymax brand. Both the winners of the awards premier two categories, The Independent Takeaway Fish and Chip Shop of the Year and the Independent Fish and Chip Restaurant of the Year both Frymax users in their business. Along with this endorsement for Frymax’s high quality the runner –up in the Takeaway sector is also a Frymax user.
L-R Peter Fraser, Verity Harper, Ellen Layzell and Sponsor Alan Pearce - Independent Fish and Chip Restaurant of the Year Award Winner
Independent Restaurant Award: The treble
L-R Lauren Batley, Doug Carr, Craig Maw, Nikki Mutton with Nigel Barden - Winners of the Independent Takeaway Fish and Chip Shop of the Year
Independent Takeaway Award Kingfisher Fish and Chips in Plympton scooped the ultimate title and was crowned the best fish and chip shop in the UK and has used Frymax for the past four years. Owners and proud winners Craig Maw and Nikki Mutton commented “At Kingfisher we demand only the best ingredients which provide us with quality and consistency so we can produce the very best fish and chips for our customers. We use Frymax because it fits our demands and is fully sustainable too." Frymax is also extremely proud that six of the ten Regional Winners in the Independent Takeaway category also uses Frymax. Andrew Marriott UK Brand and Marketing Manager for Frymax says. “This is the highest commendation for the Frymax especially when you considers the different regional frying medium preferences, then to have six of the ten regional winners using Frymax is a record of which Frymax can be proud”.
Harbour Lights is the third winner in a row of the Best Independent Restaurant Award to use Frymax. Previous winners Burton Road and The Scallop Shell both use the traditional Frymax block. However, the difference this year is that Harbour Lights uses Frymax Longer Life Liquid Vegetable Oil. Peter Fraser of Harbour Lights says “Our customers love us frying in Frymax Liquid as they enjoy the lighter taste it gives to our food. We have been using it for three years and it’s a real winner for us at Harbour Lights. We like the ten litre bottle which is more convenient and safer for my staff to use. Sustainability has always been very important to us and Frymax Liquid ticks all the boxes”.
A Farewell to a Frymax Cyril Solomons, for the last ten years has been Marketing Consultant for Frymax but has now taken the decision to step back from his marketing activities. Cyril will now fulfil an Ambassadorial role for Frymax. UK Brand and Marketing Manager and President of NEODA, Andrew Marriott, will assume the full marketing responsibility for the Frymax brand. Andrew says “ It is obviously very disappointing that our valued colleague Cyril Solomons is standing aside from his duties after a decade of outstanding contribution but I am pleased that we will retain his services as a Frymax Ambassador and in this role will continue to be an asset to the brand.”
Congratulations to Craig & Nikki
Kingfisher Fish and Chips, Plympton
Independent Fish & Chip Shop of the Year An Award Winning Combination For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025
ISSUE 2 MARCH 2017
Long’s Fish & Chips Plus20 Palm Oil Pallet Competition Winner Congratulations to Longs Fish & Chips in Bridport, Dorset, owned by Graham and Pauline Davies and managed by Susan Rattenbuy, who entered T. Quality’s national free prize draw to win an impressive one tonne of Plus20 palm oil (Equivalent to 80 boxes). Plus20 palm oil was launched by T. Quality in March 2016 as a cost effective alternative to standard palm oil, boasting a 20% longer life expectancy due to its ability to fry at high temperatures and remain stable for longer in the fish & chip frying range.
As well as cost savings, the extended Plus20 life is said to give a more consistent colour to food since the same oil is used for longer, and it’s completely free from additives, GM material and allergens, making it a versatile frying medium. For more information about the full range of fish & chip and fast food products call T. Quality Ltd 08452 505605 www.tquality.co.uk
Susan, has managed Longs Fish & Chips in West Street since 2010 and commented: “I’m thrilled! You always hear about other people winning these things but you never expect to win yourself!” Graham said that he had been considering trying the new Plus 20 palm oil and this prize has given him the opportunity to trial the product in his shops.
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*Entries must be received by 31st August 2017. One lucky frier will be selected at random from all entries received. Competition winners name may be published in trade press and relevant websites. Prize is nonâ€“transferable and there is no cash alternative.
ISSUE 2 MARCH 2017
Frying with P100 P100 has been the frying fat of choice for over 60 years amongst professional fryers. This quality product enhances the flavour of the food as it is free from additives, animal fats, hydrogenated oils and low in Trans Fatty Acids, which makes it stand out within this everchanging and thriving industry.
The oil uptake of fried food leads to a constant discharge of frying fat from the fryer. The missing quantity of fat must be supplemented regularly. The fat degradation is not accelerated by the continuous addition of fresh fat but helps to produce food with constant quality. The degree of degradation should be held at a constant level between 10-18% total polar compounds. With a daily exchange of approximately 20-25% of the used fat against fresh fat, the measurable degradation can be kept constant and therefore the fat can be used longer producing good tasting fried products.
Vandemoortele is a family-controlled food group established in1899, who manufacture high quality food products for supply across Europe including the premium frying fat P100. Vandemoortele are members of NEODA; where all members work to a strict code of practice to ensure customers get exactly what is promised in terms of weight, labelling information and authenticity.
Intensified darkening of the fat is not a measure of deterioration the colour change is generally caused by the reaction of proteins with fat components or sugars. Only the determination of the polar compounds and the polymer triacylglycerols permit an objective evaluation of the degradation of the product and therefore equipment to measure these levels is recommended.
Vandemoortele are in an enviable position of having a number of factories in Europe capable of producing oils, fats and margarines, therefore can ensure that the factory that manufactures P100 only produces fat. This safeguards against contamination from any other ingredients, in particular water, allowing the integrity of this highlyrefined frying fat to be maintained. A product of this quality will work well in a wide range of conditions but it performs best when handled with respect. As all quality fryers are aware, buying top quality ingredients is only part of the success of an excellent fish and chip shop; correct handling of these ingredients is also crucial.
After completion of the deep-frying process, the still warm fat should be passed through a temperature-resistant filter in order to remove small particles of food residues and breadcrumbs as their presence can accelerate the fat deterioration.
The industry has seen significant increases in raw material prices and frying fats have not been immune from this. It is therefore even more important to ensure that a quality frying medium such as P100 is used to give the longest life and consistent high quality. P100 offers a higher temperature and oxidation stability than sunflower or rapeseed oil which may require the addition of stabilizers. In order to reduce the fat absorption by the fried food, the correct processing temperature and the draining off of the fat is of substantial importance and helps to maintain fish and chips as the most nutritious of the fried takeaway foods available. P100 should be melted gently at a maximum of 60 째C before being raised to an optimum frying temperature of around 170-175째C. Avoid overheating the fat and keep frying temperature below 180째C. However it is important to note that P100 is of such a purity that it will still perform well at higher temperatures, this does not however mean shorter cooking times, but can lead to a faster fat deterioration and can accelerate the acrylamide formation within starch containing foods. 80% of the fat absorption occurs during the cooling process rather than the frying process, therefore the draining off of the fat should be carried out whilst the fat is still hot. Preliminary stages of fat oxidation are formed in the temperature range 70 to 120 째C and quickly form aromatic compounds when the oil is heated up again.
Increasingly, continuous filtration systems are used which clean the fat during the frying process. For best results food should be as dry as possible before frying. Frozen food should be thawed thoroughly, and crumb-coated products should be shaken well to prevent excess crumbs entering the fat. Covering of the fryer when not in use protects the fat against oxygen, light, dust and water, preventing additional fat deterioration. Vandemoortele has a purpose built R & D Centre where a team of highly qualified experts in all areas of food production ensure that they are at the forefront of oils, fats, margarines and applications technology and ensure that solutions are always available for this fast moving and evolving industry. The combination of the 64 year pedigree of P100, the 118 years of experience in Vandemoortele, the processing tips above and quality Fryers ensure that excellent tasting food is assured for years to come.
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
Welcome FlavOil! FlavOil is a new name in the edible oil market in the UK. The company has introduced a range of sunflower cooking oils and sunflower based products because the British public has become increasingly more interested in food sources and benefits, and quite rightly so. FlavOil in its turn is a great believer in the quality, performance and health benefits of their products. The London based company is a manufacturer and distributor of sunflower oil imported from the company's farms and manufacturing facilities abroad in one of the world's largest producers of sunflower oil. All sunflower oil is imported as the British climate is not ideal for growing this plant. FlavOil’s main goal has always been the production of the finest quality products, more specifically oil aimed at the Fish & Chip market and other related markets, this is done to benefit the industry as a whole. Armed with unparalleled technical expertise and state of the art technology, they are well equipped to achieve this, but by far the most important ingredient they posses is their undying passion and commitment to provide the industry with the very best. This has all culminated in a speciality deep frying oil that many of the industry’s top fryers have described as…and I quote:
“FlavOil is very keen for its oils to be tried by young friers, just starting out, as well as established veterans of the trade. This Oil makes my life easy as it's incredible performance does all the talking.”, adds FlavOil sales manager, Robin Tillmanns. FlavOil also has research and testing facilities abroad and is in the process of supplying organic sunflower oil, 'free from' and 'better for you' products based on sunflower oil.
• Best oil I have ever used • Bulletproof • This oil keeps on giving • My customers are raving about the crispiness of their fish suppers • This oil will change everything In addition, FlavOil has made every effort to proactively join the industry’s relevant organisations, and is proud to be members of: • NEODA (The National Edible Oil Distributors Association) • FDF (The Food and Drink Federation) • NFFF (The National Federation of Fish Friers) • NSA (The National Sunflower Association) In the past six months, the company has marketed sunflower oil in the UK and has recently started to supply high performance oils to the Fish & Chip trade. FlavOil has successfully exhibited at expos at the NEC in Birmingham (April 2016), the Takeaway expo at ExCel (September 2016) where they launched 9 new brands at one show and has exhibited at the IFE this month (March 2017) where they introduced a high performance and healthy High Oleic Sunflower Cooking Oil (HOSO) onto the domestic and catering markets. “We are very pleased to be an associate member of the NFFF,” says FlavOil marketing manager, Martin McHugh, “because the NFFF encourages high quality in the Fish & Chip trade, and that is something that aligns with our goals. It is in everyone's interest to use oil properly. Many operators waste money by burning oil unnecessarily which leads to higher costs, wasted oil and disappointed customers!”
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KFE Turns 21 KFE are a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for many Award Winning Fish and Chip Shops. At KFE we are proud to be the only range supplier who offers the ‘complete package’ to our customers. We are the proud suppliers of Kiremko and Perfecta high efficiency frying ranges; we also offer a dedicated service department with 9 engineers nationwide to give your business the peace of mind needed in a busy shop and, The KFE School of Frying Excellence, a purpose built training school run by 4 Award Winning trainers. Let us tell you a little bit about us… Kiremko ranges are the UK market leaders with more than 1500 units across the UK, many National Fish and Chip shop of the year winners. We have successfully installed ranges in Russia, Dubai, Saudi Arabia, Spain, Turkey and most recently Prague and Malta. The frying range is THE key component in your business, the engine room that drives it forward and the decision on which equipment to install is one of the most important you will ever make, The investment is similar to that of a good quality car BUT you won’t be changing this in 2-3 years. Price is obviously important but you must consider savings that could be made with certified High Efficiency pans and filtration, the importance of after sales service support, and if you are new to the business, the help and support offered by The KFE School of Frying Excellence.
Kiremko, Perfecta, Smitto and fado frying equipment is manufactured in Woerden, Holland by QBTEC in a purpose built factory costing over 20 million Euros. The history of the frying equipment produced there spans back to 1942 and they are recognised as the leading frying range brand throughout Europe in both volume and technology. Our partners and manufacturers, QBTEC, have invested heavily in the last few years installing the very latest in robot welding and laser cutting. Why when they already have the best manufacturing facilities in the industry? Because the time to invest is when you are at the top and they wanted to cement their position as the manufacturer of the finest quality and the most technically advanced frying equipment in Europe. Every fryer is thoroughly gas and electrically tested on a unique computerised system prior to leaving the factory. It is this system that guarantees that every fryer is built and
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certificated to the highest European standards. Kiremko ranges are bespoke with production only beginning after the customer has agreed their configuration. Options of high efficiency with heat exchangers ( the best dedicated basket-fry chip pan on the market for speed of production, ease of use and consistent product) , high efficiency flat bottom, high efficiency round and conventional round pans, built in miraclean adieu or chargrill, induction hobs or built in gas ring burners for making peas and curry etc, fan assisted chip boxes, easy to operate filtration system (as standard) or the option of a Carlson triple filtration. The Kiremko range offers a choice of Island, Counter or Wall range with variety of frontages, the Sonado with its sleek and contemporary frontage is one of the
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most popular choices whereas the Perfectaâ€™s unique curved frontage is best illustrated on the counter range. We can personalise these by laser cutting customers logos into the front panels of the range and counter. This year we have introduced the new high efficiency flat bottom chip pans along with a range of Adieu Grills. At the KFE offices and show room in Market Deeping potential customers can 'fry before they buy'. The welcoming well laid out showroom incorporates our sales, accounts, service and warehouse departments, has working ranges which visitors are free to use and is also home to our Seafish accredited School of Frying Excellence . With a combined 100 years of frying, building and managing quality fish and chip shop businesses, our trade dedicated team of trainers, Nigel Hodgson, Mark Petrou and Gordon Hillan, all Fish and Chip Shop of the Year winners will teach all you need to know. Gordon Hillan said 'We touch on everything, so whether you are a new customer, you want to train up staff in your shop, or you're an experienced owner you will go away having learnt something. It's great to see a manufacturer putting their expertise and money into the trade to drive up standards'.
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Buying a new Frying Range with Fiddlers Elbow Fish Bar & Fylde Fish Bar! Buying a new frying range can be a stressful and demanding task, with so many options on the market which one do you choose? BZ: When getting the new range we had hoped to achieve easier training with timers, recovery of the pans and the filtration being more efficient. We had hoped to improve the quality of the food and faster food output and save money through our gas. We also opted for an extra chip box to give us extra output for the restaurant and take away. Dominic Eusden at Fiddlers Elbow Fish Bar and Banico Zeniou at Fylde Fish Bar recently went through the process and the NFFF have asked them questions which you may be asking yourself.
How you went about the approach, did you speak to all different range manufactures?
Why did you think it was time for a new range?
DE: We originally inquired about new ranges back in 2013 when we started our lease on the property/business. After contacting several manufactures and having site visits, working out the pro's and con's of each range, how to get a range that was right for us, could we afford it etc. After long deliberation, my partner and I decided that it was too much of an investment to put into a shop that we were only leasing. Luckily, our lease contract also gave us first refusal on purchasing the property/business when our lease was due to expire. It was October 2015 when we first approached the banks for a mortgage and after several setbacks and 6 months later we finally got accepted for a mortgage to purchase the shop. The mortgage was finalized in May 2016 and we didn't hesitate to get back in contact with Florigo as we thought they were the best option for us. We chose Florigo because of their Active Triple Filtration, Mirrored Glass and Halo Lighting. John Georgallis from Florigo came to the shop and was quite surprised on how small the shop was, and the challenge he faced in getting a range to fit, after all it has been 3 years since Florigo last visited and we have been busier since then. After several hours we came up with a solution on how to get a range that will fulfill our current customer footfall together with the potential of increasing our turnover, the only problem was that this solution will involve us investing in not just a new range but an entire refurbishment as a wall has to come down, which again is another issue as the wall was 650mm thick.
DE: There were several factors to our decision about getting a new frying range, firstly our old range was 46 years old. Secondly, we were struggling to keep up due to increasing demand, as our old range was a two pan fryer and was no longer suitable for our needs.
BZ: We opened in October 2009 and started with a 4 pan Hopkins range which was high efficiency burners but not pans. The pans started to fail and we were constantly calling out the range company to fix them which was short lived and they would often fail us during busy shifts which started to become a big issue. So we began looking for another range which could keep up with the demand at the same time as being high efficiency.
What you hoped to achieve when getting a new range? DE: Our aim when getting a new range was to be able to continue to produce top quality products for our customers in a more timely and efficient manner, we also hope that the new range will help us achieve reduced waiting times for our customers during our busy times.
BZ: I spoke to 3 range manufacturers and visited shops with those ranges up and working to get peopleâ€™s opinions and see for myself how they performed. I then decided that Florigo was by far the most professional company and their ranges had the edge and what I was looking for. I visited a very busy shop which had a 5 pan Florigo range which I was extremely impressed with and so was he!
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How the new range is working and was it worth the effort you put in to choosing it? DE: We re-opened after our refurbishment on 1st March and so far the new range is making my life easier. Was it worth the effort? Now that is a fantastic question, and I can honestly say 'yes', I really think that other than purchasing the business this has been the best decision we have had to make, a decision I would make again.
The build-up time, what you did with your old range? DE: The build-up was agonizing as was the process of designing the range and getting shop fitters organised to work side by side to make the process run smoothly. The range was ordered October 2016 as it had to be made to our specifications in their factory in Holland, I felt like a kid waiting for Christmas. We felt that our old range was not worth much or any use to anyone so we decided to scrap it.
BZ: This range is everything I expected it to be! We had a few teething problems which you get with any new equipment but any issues were instantly sorted and the engineers were very efficient in sorting out these issues. All ranges vary in price, but my advice would be to look at this over a 5 year or even 10 year plan and its really like a car, you definitely get what you pay for, from output to after sales and when running a busy shop the only way to grow is to reinvest in new equipment and offer your customers the highest quality food. I would 100% recommend a Florigo range as this has by far been a very good decision!
BZ: The Florigo salesman John was passionate about his job and designed the range with me and it wasn't long before I placed my order ready for September delivery/installation. The lead time was approximately 10 weeks from ordering the range and during that time I visited Holland to go to the factory and see where my range was being produced. They were extremely hospitable and made my stay enjoyable. Florigo even helped me sell my old range which was still in working order, and this was collected the day before our new range went in.
The day it arrived, how the process went? DE: The day that we and our customers had been waiting for, February 20th 7.30am. The process went smoothly, in fact better than I expected. From the time it arrived to getting the range through the window and situated took a massive 45 minutes.
BZ: The day the new range arrived everything went really well. The engineers were exceptional and very good at their job and the installation went as planned. We closed for 3 days and then reopened for our customers who were eagerly awaiting our fish and chips. We were really pleased with the training programme and we got support from John to help with any issues that may have arisen. The staff were really excited and were also eager to learn how to use the range. They were particularly impressed with the self-filtration that the range has as a feature.
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Fire risks in Fish and Chip Shops Fish and chip shops can present a significant risk of fire, and the effects on people and property can be devastating. In 2014 the Deep Blue chain of fish and chip restaurants suffered not one, but three fires. The chain’s CEO, James Low, shares a shocking story of inappropriate cover, inefficiency, and complacency from insurance providers.
Let down by insurance James, like any business owner, expected cooperation and support from his insurers to help restore his businesses and assist with temporary loss of income. Sadly, this was not the case. Although the insurance company accepted liability for the Reading shop six weeks after the incident, the claim was not settled until almost eight months after the fire. James said: “It was clear that the insurance policy was ill equipped to deal with the day to day working practices of fish and chip shop operators. The insurers looked for reasons to decline the claims, turning to clauses within the insurance policy to justify this, one being that the staff were not ‘in attendance’ of the frying range at the time of the fires. Staff were actually doing their morning preparation no more than a few feet away.”
Why Deep Blue installed an ANSUL fire suppression system Since experiencing the fires, James Low has installed ANSUL kitchen fire suppression systems in all Deep Blue takeaways and restaurants, ensuring any fires are suppressed quickly and effectively,
protecting each business, its staff and its customers. Since Deep Blue’s decision to implement ANSUL products in 2015, other leading operators have done the same including Calum Richardson’s The Bay and The National Federation of Fish Friers in their Training Academy. James Low selected ANSUL® fire suppression systems because they protect more types of cooking equipment for more customers than any other brand worldwide. The ANSUL R-102 fire suppression system is designed to detect and suppress fire in frying ranges as well as in cooking and ventilation equipment including griddles, range tops, broilers, charbroilers, woks, hoods, ducts, plenums, filters and grease extraction devices.
Significant discounts on insurance premiums James has also saved significant sums of money on his insurance premiums for his Deep Blue Restaurants. This is because a new insurance product ‘Wrapped’ from Ryan’s Insurance which recognises the safety benefits of ANSUL systems and offers substantial discounts to any business that installs them. Unlike other insurance products, ‘Wrapped’ was designed to reflect the day to day working practices of fish and chip shops so the cover it provides is appropriate to fish and chip shop operators. For more information on ANSUL fire suppression systems, visit www.tycofpp.com/wrapped
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Award Winning Friers Join the NFFF Training Academy The National Federation of Fish Friers are delighted to welcome 8 new award winning friers into their experienced group of trainers at the NFFF Training Academy. The newly approved trainers are:
• Anne Wallace OBE from Taylor's Award Winning Fish & Chips in Stockport, Cheshire • Cem Oktem from Packet Bridge Fish & Chip Shop in Bolton Le Sands, Lancashire • David Miller from Millers Famous Fish & Chips in Haxby, North Yorkshire • Des Anastasiou from Burton Road Chippy in Lincoln, Lincolnshire • Geoff Whitehead from Whitehead's Fish & Chips in Hornsea, East Yorkshire • James Ritchie from Simpsons Fish & Chips in Cheltenham, Gloucestershire • Peter Beedle from Beedle's Chippy in Bishop Auckland, County Durham • Tim Barnes from Krispies in Exmouth, Devon All NFFF trainers will be able to provide training for the NFFF at the Academy and in your shop. The NFFF can provide training through the ‘Three-Day Course, The Complete Guide to Fish and Chip Shop Management’, the ‘One Day Course, A practical guide to fish frying’ and through ‘In Shop Training’. These courses range from teaching experienced friers looking for refresher courses to newcomers wishing to start their journey within the trade. The comprehensive three day course provides students with an overview of the industry and teaches the theory and practical skills required to run a successful fish and chip shop business. Our course
has been developed over the last thirty plus years in conjunction with Seafish and we are recognised as the only industry training provider approved for our practical skills training. The NFFF Training Academy, a state of the art learning environment, is the only training facility in the UK which offers impartial advice on equipment and products throughout the industry and was refurbished in 2015. The fully equipped Academy includes a wide range of industry equipment including both traditional style and high efficiency ranges and creates a fantastic learning environment which is bright, modern and further enhances the learning experience for the students. With a fully equipped preparation and frying room, the NFFF Training Academy provides the perfect venue for both new starters and existing fish and chip shop personnel to learn new skills and gain further knowledge about the amazing fish and chip industry.
NFFF Head of Training Craig Buckley states, "The NFFF is dedicated to raising standards within the industry through offering training, be it at our Training Academy or at our students premises when undertaking in shop training. With the ever increasing demand for training we are delighted to welcome our new award winning trainers to the NFFF Training Academy. The expertise and knowledge they will be able to bring and pass on to our students will be invaluable. Each trainer has a vast amount of experience within the industry and I’m sure our students will look forward to learning from them.” Our existing award winning team include the following friers: Gregg Howard, Darren Boothroyd, Hugh Mantle, Andrew Crook, Craig Buckley, James Houlston, Lee Penaluna, Dennis Tate, Arthur Parrington, Dan Harding, Craig Maw, Lynda Fielding, Alan Hanna & John Penaluna.
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Meet the new NFFF Trainers! Anne Wallace
Taylor's Award Winning Fish & Chips
Packet Bridge Fish & Chip Shop
Anne owns Stockport based Taylor's Award Winning Fish & Chips. Involved with the fish and chip industry for over 50 years, Anne is passionate about training and development, especially in young people and is a keen supporter and promoter of apprenticeships within the industry.
Cem is the manager of family owned Packet Bridge Fish and Chip Shop based in Bolton Le Sands in Lancashire. Involved with fish and chips for over 9 years, Cem has a great passion for raising standards within the industry.
Taylor's Award Winning Fish & Chips currently hold the NFFF Quality Award and have held 5 stars in the FSA food hygiene rating for the past 15 years.
Packet Bridge Fish and Chip Shop is a current NFFF Quality Award holding shop and a 5 star FSA food hygiene rating holder. Cem was also a finalist in the 2013 and 2014 Drywite Young Fish Frier of the Year Competition.
Millers Famous Fish & Chip
Burton Road Chippy
David owns Millers Famous Fish and Chips in Haxby, York. David has been working in the fish and chip industry for many years and also has many years of experience working as a chef at some top end restaurants across the world.
Des co-owns Burton Road Chippy in Lincoln alongside NFFF Regional Director Lesley Graves. Burton Road Chippy took second place in the Independent Fish and Chip Takeaway category at the 2017 NF&CA.
Millers Famous Fish and Chips have been Quality Award holders since 1997, Millers currently hold a 5 star FSA food hygiene rating and are MSC certified. Millers Famous Fish and Chips were announced as 3rd place in the Independent Fish and Chip Takeaway category at the National Fish and Chip Awards 2017 in which they were crowned the North East Regional Winners.
Burton Road Chippy is a current NFFF Quality Award holder as well as holding a 5 star FSA food hygiene rating and being MSC certified. They have won numerous other awards including Independent Restaurant of the Year 2015, Staff Training & Development 2015, NFFF Quality Award Winners 2016 plus many more.
Whitehead's Fish & Chips
Simpsons Fish & Chips
Geoff owns Whiteheads Fish and Chip Takeaway and Restaurant in Hornsea, East Yorkshire. Geoff has been involved with the industry for over 20 years and is keen to pass on his skills and knowledge. Geoff also has experience of working on a fishing trawler.
James co-owns Simpsons Fish and Chips alongside his wife Bonnie and is based in Cheltenham, Gloucestershire. Simpsons Fish and Chip Shop was the winner of the 2016 Independent Takeaway Fish and Chip Shop of the Year and has won numerous other categories at the National Fish and Chip Awards including Field to Frier. Simpsons have been the Regional Champion and runner up for two years.
Along with being a 5 star FSA food hygiene rated shop Whiteheads are current NFFF Quality Award holders.
Simpsons Fish and Chips currently hold the NFFF Quality Award, a 5 star FSA food hygiene rating and are MSC certified.
Peter owns Beedle Chippy in Bishop Auckland, County Durham. Peter has been working within the fish and chip industry for the past 26 years and has experience in running multiple sites having once owned and run 5 shops.
Tim, a trained chef, co-owns Exmouth based Krispies Fish and Chips alongside his wife, Kelly. Tim has been involved with the industry for over 18 years and would like to pass on the passion, knowledge and experience to people entering into the trade.
Beedle Chippy has held the NFFF Quality Award since it originally formed in 1995 by Seafish. Alongside the NFFF Quality Award, Beedle Chippy has been named in the Fry Magazine Top 50 in 2015, and has been the Regional Winner for the North East at the National Fish and Chip Awards in past years.
Krispies Fish and Chips currently hold the NFFF Quality Award, a 5 star FSA food hygiene rating and is MSC certified.
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At the 2017 National Fish and Chip Awards, Krispies won the Field to Frier category. This award focuses on how potatoes come from the ground to the plate in the form of chips.
Fochabers Fish Bar Training Down Under for NFFF Written by Darren Boothroyd, Fochabers Fish Bar I received an email in early December from a guy called Pete who had purchased a fish and chip shop 4 months ago and was struggling with all aspects of the business. “Hi my name is Pete and my wife and I emigrated to Australia from Scotland a few years ago. We bought a fish and chip shop in Perth, Western Australia from an English couple who’d run it in to the ground. It had dreadful reviews but since taking over we’ve had mostly good comments with some minor comments. This may seem a bit cheeky but I’m dropping you a line as we’d like to make our shop one of note. I googled your business and saw what you had achieved and I wondered if you would mind giving us some pointers to help us develop our product and achieve our goals” Over the next couple of weeks we exchanged many emails but Pete felt he needed face to face, one on one training and when he found out that I was a NFFF Training Academy Trainer he asked if I could possibly spare the time to go to Australia to give him and his team the training they required. As an NFFF Trainer, I sought approval before making up my mind and on the 20th Feb I departed Scotland for the start of an 8 day 18,000 mile round trip. When I left Glasgow it was 3 degrees so you can imagine, I was pleasantly surprised when I landed at Perth in the early evening
inside didn’t disappoint either. The shop was well kept with wellmaintained equipment but the one overriding aspect was that it was spotlessly clean. I think Ann has OCD, which is not a bad thing in our industry. All in all they had the foundations of a good business, they just lacked the experience of getting the best from their products. The first day was spent with Pete who demonstrated his practices for potato prep, batter mixing, fish filleting, oil management and frying skills. This enabled me to formulate the best training plan to suit his premises, equipment and what he wanted to achieve. The first area I looked at was his potatoes. Not only did Pete have quality issues but he also has extreme temperatures to contend with, (for the best part of my visit is was 35+ deg), 2 factors that don’t go towards making good chips. I introduced them to Drywite AllSeasons Potato Treatment and adapted their practices to get the very best from the potatoes they were being supplied with.
and it was 27 degrees... very nice. I was really pleased when I saw Pete and Ann’s shop for the first time as it has an eye catching exterior with excellent curb-side appeal and the
Pete arranged a visit to his potato merchant the following day where we spent a good few hours looking around their huge processing site whilst building a good relationship with the site manager, Dennis. One of the things I have learnt is the importance of having and maintaining a good working relationship with your suppliers.
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Pete was really struggling with his batter prep, he had tried many ways to achieve his ideal, thin and crispy batter but was never happy with the end result. By the end of the week he was working with a set recipe and was producing a lovely, light, golden, crispy batter that his customers instantly liked. It was good to see so many different fish species on their menu, you could choose from Cod, Haddock and Hake to more exotic species like Snapper, Shark and Barramundi. All of the fish
ensuring they got the very best from my visit. By the end of my trip, Pete and his team were turning out a product I would have been delighted to serve in my shop. The story was picked up by the local press and the shop had a
fantastic article in the region’s largest newspaper and Pete informed me last week that their local TV channel have also approached them and business has seen a healthy increase in turnover. I believe that by adopting best practices Pete and Ann now have a solid foundation to build their fish and chip dream and I wish them and their team the very best of luck.
If you are interested in In-Shop Training as we have award winning trainers based throughout the UK. Please contact Helen Brooks on 0113 230 7044 or simply email email@example.com
offered were of excellent quality and tasted really good. We got plenty of filleting practice in and it very quickly became clear that this was Ann’s area of expertise as she grew up as a fisherman’s daughter on the east coast of Scotland. It wasn’t all work and no play as I did get to fit in a day sightseeing around the local area and even fitted in a visit to Perth Zoo where I got to see some of the local inhabitants. It was a fantastic experience and opportunity to be able to champion the “British fish and chip flag” on the other side of the world. Although it was such a long way to go, my job was made so much easier by being on site and delivering a bespoke training package that suited their environment and equipment
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NFFF Training Academy’s MSC certification takes seafood sustainability to next level The National Federation of Fish Friers (NFFF) have been awarded MSC certification for their well-equipped Training Academy, which offers a variety of leading training courses for both new starters or existing chip shop personnel to learn new skills and knowledge. The certification marks a significant step for the NFFF as it develops its position as the leading training academy for the fish and chip shop sector, as it helps drive the seafood sustainability agenda. The news builds on the development last year that saw NFFF offer MSC certification to businesses as part of the Quality Award process. This cheaper application process is proving a great success with many chippies getting MSC certification to promote traceable, certified sustainable fish by using the blue ecolabel on their menu. The certification of the academy marks an important step in helping the industry with sustainability topics. Future collaboration with the MSC will see bespoke MSC seafood sustainability classes and certification workshops offered in 2017.
Certified chippies have been delighted with the positive effect of gaining MSC certification, seeing a boost to the development of their businesses and values for both staff and customers. The growing number of chippies using the MSC label, shows that the fish and chip sector is leading the restaurant trade towards sustainability. There are currently over 85 MSC certified fish and chip shops in the UK, with many of them doing well in the National Fish and Chip Awards. This year over two thirds (70%) of the finalists for the awards had MSC certification and use the blue label on their fish and chips. In January, 9 out of ten finalists for the most prestigious awards, the National Takeaway of the Year Award, were MSC certified, which is a great success story for the industry and demonstrates their commitment to sustainable seafood. Gregg Howard NFFF President states; “The joint calibration of the MSC certification and the NFFF Quality Award was set to improve standards and practices across the industry and we are delighted with the amount of shops who have joined the scheme. They’re promoting the hard work we put into this industry and are reaching wider audiences with the message that best practice and sustainability are key for a business to grow. The NFFF are the leading independent provider of fish and chip training across the UK - MSC certification of the academy will benefit the hundreds of students being trained here each year; we believe it’s essential we teach seafood sustainability and best practice now and for the next generation, across the industry.“ George Clark, MSC UK Commercial Manager commented on the NFFF’s latest development with the MSC;
“The NFFF has played a significant role in promoting seafood sustainability since offering MSC certification as part of their Quality Award scheme in April 2016, making the process easier, quicker and cheaper than ever. The certification of the Training Academy is the next significant step for the NFFF and aligns with their efforts to drive the sustainability agenda in the industry. By achieving MSC certification for their Training Academy the NFFF can now use the distinctive blue MSC ecolabel when cooking up sustainable fish in their training academy.”
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MSC certified shops sweep the board at the National Fish and Chip Awards Over two thirds of the award winners at this year’s National Fish and Chip awards are MSC certified. That includes nearly all of the finalists for fish and chip shop of the year and the winners, Kingfisher of Plymouth. George Clark from the MSC explains: “Sustainability is a key factor for two of the awards but for the other categories I think it’s a sign of the changing times. For those fish and chip shops that are really pushing the boat out to make the best fish and chips, MSC certification is a natural part of the process. You’ve got your chips perfect, your batter crispy and great quality. How can you go further? A fully traceable supply chain and sustainable fish.” George continues: “There aren’t many countries who can claim their national dish is helping to save the planet, but with winners like this year’s group, we can. Every portion of MSC certified fish and chips is helping to drive change on the water, making sure that future generations can continue to enjoy the fish and chips we love today.”
service we provide are of the highest standards. Championing sustainability has benefitted our business in many ways and being MSC certified has helped us in the quest to solidify our values within the industry, to our team and to our customers. Traceability and provenance have helped us gain confidence in demonstrating to our customers that the seafood we serve is sustainable, responsibly sourced and fully traceable. It is vital for us and as an industry to be leading the way and we hope more shops in our industry will follow in our footsteps and choose to serve MSC certified seafood on their menus. There are 10,500 fish and chip shops in the UK and everyone should be making the right choices when it comes to seafood, to help keep fish and chips on the menu for years to come.” This year’s Good Catch Award winner, Rockfish in Devon, owned by Mitch Tonks and Matt Prowse, also recognised the importance that sustainability should hold in the chippy’s business values. Mitch says: “This award means a lot to us as serving sustainable seafood is at the heart of our values, we teach it throughout our business and are over the moon to have the efforts of our people and our practices recognised amongst such great company.” Des and Lesley Graves - Burton Road Chippy (Regional winner Eastern England and number 2 in the UK)
Being crowned regional winners of the 2017 National Fish and Chip Awards Independent Takeaway really is an absolute honour and we believe that this was helped by demonstrating a strong belief in sustainability. There’s no denying over fishing is a problem and using MSC certified sustainable fish is part of the solution. We have been MSC certified since 2013 and hope to encourage more fish and chip shops to gain accreditation to help protect our oceans and the future of our industry. Darren Boothroyd – Fochabers Fish Bar (Regional winner Scotland and NFFF Quality Award Champion Award winner)
MSC at the Awards The MSC first appeared at the National Fish and Chips Awards in 2010 as part of the Good Catch award and has become a regular feature. With more and more shops and restaurants demonstrating sustainability and traceability of the seafood they serve with the MSC label, the fish and chip sector is leading the restaurant trade in moving towards sustainability. This year over two thirds (70%) of finalists for the awards have MSC certification and use the blue label on their fish and chips, which allows customers to easily recognise seafood that has come from certified sustainable fisheries. 9 out of ten finalists for the most prestigious awards, the National Takeaway of the Year Award, were MSC certified, which is a great success story for the industry and shows how committed these leading shops are to offering certified sustainable seafood. Craig Maw of Kingfisher Fish and Chips, who also won the Good Catch Award for the most sustainable chippy in the UK in 2016, says: “We are absolutely delighted to be crowned the UK’s NO.1 Fish & Chip Takeaway. We work very hard to ensure the product we serve, our shop and the level of
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Everything we do at Fochabers Fish Bar is built around Quality, Customer Service, Training and Sustainability and we are incredibly pleased to hold MSC accreditation and happy in the knowledge that we are helping to secure our ocean’s harvest for future generations.
How to get certified Becoming MSC certified is now easier than ever thanks to a partnership between MSC and the National Federation of Fish Friers (NFFF). Recognising and incorporating sustainability when sourcing ingredients is also an important part of the NFFF’s Quality Award. The collaboration means that shops can now jointly apply for the Quality Award and MSC certification, reducing cost and administrative burden. Alternatively, restaurants or shops that already hold a Quality Award can apply for MSC certification at a discounted price. In addition to building in some straight forward working routines that demonstrate clear traceability of fish throughout the business, sourcing sustainable fish from a certified supplier is a key requirement for getting MSC certified. There are now over a dozen MSC certified suppliers making it easy for chippies to source MSC certified fish.
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Unmask for a night of mystery and entertainment at the 2017 NFFF... The NFFF’s AGM and President’s Banquet & Masquerade Ball, will be held at Chesford Grange in Kenilworth, Warwickshire on Sunday 24th September 2017. The Chesford Grange is a fantastic four-star Warwickshire hotel offering everything you could possibly wish for in a hotel. Historic charm is coupled with contemporary glamour, all set in beautiful grounds on the edge of the River Avon. Once again we have a fabulous entertainment package lined up with an evening of fine food, wine and dancing into the early hours. On the outskirts of Kenilworth and just a short drive to the beautiful town of Leamington Spa and historic Warwick Castle, Chesford Grange is set in 17 acres of stunning grounds yet easily accessible from the M40 and M69 and only 13 miles from Birmingham Airport. Following on from our Celtic Crusade last year at the Celtic Manor Resort, we are once again offering sponsorship packages for the 2017 event and trust that we have a package that will suit your pocket.
Tickets It may be that you do not wish to sponsor the event but still wish to attend, or you may need to purchase additional tickets for staff or guests. Tickets cost just £75 each or £700 for a table of 10 and can be ordered through the NFFF offices on 0113 230 7044
Accommodation On the outskirts of Kenilworth and just a short drive to the beautiful town of Leamington Spa and historic Warwick Castle, Chesford Grange is set in 17 acres of stunning grounds. For guests wishing to stay the Sunday night or for the full weekend we have secured a room rate both night’s on a first come first serve. Both the Saturday and the Sunday night will cost you £110 for single occupancy + £125 for double occupancy. The price for accommodation includes breakfast. Book early to avoid disappointment by calling the reservations team direct on 0113 205 2891. QUOTE – NFFF
TICKET PRICES • £75 PER PERSON • £700 TABLE OF 10
STAYING THE NIGHT? Saturday & Sunday • £110 SINGLE OCCUPANCY • £125 DOUBLE OCCUPANCY
Chesford Grange in Kenilworth, Warwickshire Sunday 24th Sepember 2017 Tickets Tickets cost just £75 each or £700 for a table of 10 and can be ordered through the NFFF offices on 0113 230 7044. This price includes everything you'd expect at the nfff's event of the year.
accommodation Both the Saturday and the Sunday night will cost you £110 for single occupancy + £125 for double occupancy. Book early to avoid disappointment by calling the reservations team direct on 0113 205 2891. QUOTE - NFFF
book your tickets today: Tel: 0113 230 7044 email: firstname.lastname@example.org
Product Innovation... The Journey Continues! Pacific West Foods has been at the forefront of quality and innovation in frozen seafood for the last two decades. With total commitment to innovative product development and stateof-the-art manufacturing facilities, it has grown to become one of the largest global seafood suppliers of raw and value added seafood. Pacific West owes its success to a simple, time tested philosophy –an uncompromising dedication to producing only the freshest, highest quality seafood products and fulfilling this promise consistently. All of Pacific West’s seafood products are designed to provide “convenience without compromise” and are now very much sought after within the Foodservice industry. In 2016 Pacific West were awarded by the BFFF the prestigious award of Best Foodservice Product of the Year for our Coconut Prawn Skewers... although our journey continues in bringing new ideas and flavour profiles, we never forget our core specialist lines that provided us the platform to grow our reputation and business in the UK.
can be served as a snack, starter, menu course or as a slider, platter option. Our new Hand Made Crab Cake delivers on both flavour and texture a real winner! However our newest product Salt & Pepper Shrimp Bombs deliver a unique crunchy coating that compliments the traditional salt & pepper flavour from our Asian influences. We truly believe that the Pacific West product range offers a unique and exciting quality range of products... we hope you enjoy our products as much as we do!
The demand for our Tempura Torpedo Prawns remains a real favourite across all sectors of the foodservice spectrum. Equally our portion controlled Seafood Basket offering 4 different varieties of fish & seafood continues gain a loyal following within our fish & chip shop customers. New products for 2017 include great innovative products such as Fish Churros, a simple creation but adds real value to anyone’s menu. Our authentic Mini Fishcakes – Thai Curry & Sweet Chilli, provide a great addition and
ISSUE 2 MARCH 2017
Calling all young fish friers! Drywite Young Fish Frier of the Year Introductory Day Do you have a young fish frier working within your shop? If yes, why not send them on one of the Drywite Young Fish Frier of the Year Introductory Days hosted at the NFFF Training Academy.
• A ‘Best Practice’ practical session at the NFFF Training Academy
Get involved in the industry’s most
Prestigious Award for friers 25 and under! Improve Your Performance Industry Recognition Supplier Training Visits Great Prizes For Winning Increase Shop Turnover
Taking place on two dates, Monday 10th April and Monday 24th April, 10:00am – 4:30pm, these are designed for anyone 16-25 years (under 25 by 31st December 2017) Register today: who wish to know more about the Drywite Young Fish Frier of the Year competition, and is interested in entering.
s /NLINE AT drywite.co.uk s #ALL US ON 01384 569556 s &ILL IN AND RETURN THE ENTRY FORM OVERLEAF
• A presentation by George Papadamou, current winner of the DYFFY 2017 • Plus information on Fish Quality, Potatoes, Chip Preparation, Batter Preparation, Entry Tips and the next steps For more information on the day contact Nicky Lewis on 01384 569556 or to book a place on the day speak to Helen Brook at 0113 230 7044.
George did it...
so can you!
It’s a free day if you wish to attend and will include information on,
Drywite Young Fish Friers of the Year Key Dates Monday 10th April DYFFY Introduction Day - Tutor Mark Drummond Monday 24th April DYFFY Introduction Day – Tutor Mark Drummond
• The DYFFY Competition History
Tuesday 2nd May DYFFY Entry Questionnaire Available
• The competition structure from rounds 1-4, provide details on all rounds
Friday 30th June Closing Date for DYFFY Entry Questionnaire
New Drywite Young Fish Frier of the Year Coordinator Announced! Drywite Ltd are pleased to announce the creation of the new role of Drywite Young Fish Frier of the Year Coordinator. We are delighted that Nicky Lewis has been appointed to the new role and will take control immediately. Nicky, who is well known in the industry, will bring her enthusiasm and organisational abilities, together with her wide knowledge of the industry to the competition. She will be working to develop the competition and will be present at all industry exhibitions. Nicky will also be present at the NFFF Training Academy for the NFFF Introduction Day on 10th April 2017. Nicky will be organising all areas associated with the competition, from application stage through to the renowned DYFFY factory visits. Look out for the new website Nicky is creating, introducing
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New Look Drywite Catalogue Drywite are pleased to announce the launch of our long-awaited brand new catalogue for 2017/18. The whole new look for the brand draws on more than 80 years of supplying the Frying Industry, complimented by new and innovative products and ideas . Mr Wite, a new character who offers tips and features throughout the catalogue, will become synonymous with both new and existing products alike. The new catalogue will feature Drywites new “state of the art” design Portion Control Scoops. Having listened to friers concerns about oversize portions, alongside industry body recommendations, we have invested in British Technology and expertise to bring about the scoop in three sizes. Made in the UK, leading the way forward. Look out for your new catalogue coming through your door soon.
Fish Frying & Fast Food Show Come and join us at the T. Quality Fish Frying & Fast Food Show 2017 10am – 4:30am Sunday 11th June at the newly refurbished Ashton Gate Stadium. The key event in the 2017 calendar for the fish frying and fast food market. Find out about our full range of products, exciting innovations and unrivalled fish frying and fast food expertise.
We are looking forward to sharing the latest trends, laying on delicious samples, and hearing first-hand what our customers think. T. Quality’s sales experts will be on hand at our main stand to advise visitors on how they can make the most of their product offering, and how they can turn the latest fast food trends and products into profits! We will also be displaying our new waste oil collection service so come along and find out more. We are pleased to announce that Craig and Nikki from Kingfisher Fish & Chips (pictured, right), current UK’s No1. Fish & Chip Takeaway are our invited guests
Current Exhibitors Include: T Quality Omega Frying Oil Seapure Waste Oil Collection Trawler Packaging Penny Lane FryPure Goldensheaf Dinaclass Henry Jones
Marines Stewardship Council Navson Drywite Drywite Young Fish Frier Karro Dart ASAP Nottingham Middleton Food Products James T Blakeman Golden Food Europe Ansul Fire Suppression Wrapped Shop Insurance
Hopkins Catering Premier 1 Filtration NFFF Nortech Foods BD Signs Vimto Us 4 slush Central Foods Linpac McWhinneys Sausages Dempson KFE
Fast Food Systems Pukka Pies Vito-UK Epulo Tasty-Bake Keejays Coca-Cola Invicta Foods JFK FREE PARKING – FREE ADMISSION – SPECIAL OFFERS & DISCOUNTS
Sunday 11th June 2017 - Dolman Hall, Bristol City FC, Ashton Gate, Visitor Entrance and Parking off Winterstoke Road, BS3 2LF Open 10am – 4.30 pm
F sh frying & Fast Food Show
m p 0 .3 4 m a 0 1 n e p O 7 1 0 2 e n u J h t 1 1 y a d n u S te, a G n to h s A , C F y it C l all, Bristo Dolman H 3 2LF S B , d a o R e k to s r te in ing off W k r a P d n a e c n a tr n E r Visito RP
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FREE ON SITE PARKING FREE ADMISSION Special Offers & Discounts Frying Ranges & Equipment
ISSUE 2 MARCH 2017
Oakley Fish Bar
Located in the busy heart of Corby, Oakley Fish Bar was already a popular choice for fish & chips by locals. With a loyal customer base, Tony Papachristoforou (the proprietor) decided to undertake an exciting new refurbishment of his existing premises, and appointed Elite Shop-fitters as contractors for the project. Wishing to develop a strong visual identity it was decided to inject a feature colour of lime green, giving the interior a vibrant and welcoming atmosphere for customers.
which leads up to an impressive recessed ceiling carrying through the lime green in LED lights which matches the illuminated frying range. Above the range sits a feature bulkhead with pendant lights hanging above the servery area creating a visual break between areas. The new menus are on black backlight boards on top of a feature lime green backdrop, tying in the customer and servery area from the outside. The black serving counter which matches the black glass feature wall above the rear servery creating a sleek and polished feel to the shop. A new full height glazed shop front was installed with a new black and lime green sign to integrate the exterior & interior. Once again Elite Shop-fitters have proven why they are a perfect choice for any refurbishment project, with their quality of Shop-fitting, seamlessly bringing the Clients vision to reality on time and within budget
It was agreed at the start of the design process to rotate the servery and take-away area making full use of the shop which allowed for a full length feature image of Corby Steelworks to span across the customer side, bringing a sense of history to the shop. Lime green tiles encase a grab and go drinks fridge
Char riy t in England ales & W No 232822 and Scotland No S SC039088
ISSUE 2 MARCH 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.
There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities. 4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.
Why not join the National Federation of Fish Friers as an NFFF Associate Member?
4 Listing in the Associate members directory of the official NFFF website with click through to your website.
NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.
Plus much more! If associate membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email email@example.com
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: firstname.lastname@example.org Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: email@example.com 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: firstname.lastname@example.org 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: email@example.com Web: www.chipandpinsolutions.co.uk
npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line. As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers. Find out more and request a call back at: www.npower.com/NFFF and we’ll call you. Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF DUCT CLEANING/RANGE SERVICING 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: firstname.lastname@example.org 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: email@example.com Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: firstname.lastname@example.org Web: www.klsonline.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Mob: 07500 334 533 Email: email@example.com Web: www.rangeresponse.co.uk
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FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, specialising in insurance for the fast food NFFF industry since the 1980’s. We MEMBE DISCOU R insure a significant number AVAILA NT BLE of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: firstname.lastname@example.org 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: email@example.com 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: firstname.lastname@example.org 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: email@example.com Web: www.johnsonreed.co.uk
Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance NFFF policies for the fast food MEMBE industry. We insure over 4,000 DISCOU R NT AV AILABL food establishments from the E 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: firstname.lastname@example.org Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: email@example.com Collins Seafoods Limited 'Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.' Contact: Craig English Tel: 01325 315544 Email: firstname.lastname@example.org 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: email@example.com Web: www.smales.co.uk Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato & Onion. Contact: Craig Foster Tel: 0191-2571746 Email: firstname.lastname@example.org
NFFF Associate Members Business Directory Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality valueadded and natural seafood range. All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: email@example.com 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: firstname.lastname@example.org 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: email@example.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: firstname.lastname@example.org Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: email@example.com Web: www.losalt.com/uk Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Contact: Nick Hassell Tel: 01978 666102 Web: www.meadowvalefoods.co.uk Middleton Food Products ‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’
Contact: Ryan Baker Tel: 01902 608122 Email: firstname.lastname@example.org 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: email@example.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: firstname.lastname@example.org Web: www.adande.com Appaway Online Ordering Systems. Contact: Adam Temple Tel: 07779 608321 Email: email@example.com Website: www.appaway.co.uk BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: firstname.lastname@example.org Website: www.bdsignsnottingham.co.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more glutenfree choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: email@example.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: firstname.lastname@example.org 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 re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: email@example.com 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: firstname.lastname@example.org 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: email@example.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 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: firstname.lastname@example.org 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 allinclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: email@example.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: firstname.lastname@example.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: email@example.com Website: www.peeltech.co.uk
Point 2 Signs & Displays With over 50 year’s experience, we have established ourselves as one of the leading sign and display companies within the catering and hospitality sector. Our catalogue contains over 3000 signs and products for Café’s, Bar’s, Restaurants, and Fish & Chip Shops, Takeaways….. all available for next day delivery. Our Comprehensive range of health and safety signs, catering signs and food labels for the caterer. Helps you and your staff conform to food standards and kitchen hygiene, required by the HSE and the Food Standards Agency. Alongside our stock products we also provide a bespoke design and print service. Posters, Menus, Banners, Café Barriers, Pavement Signs and chalkboards. We have a sign and display solution to meet your needs. View, Order or Download our catalogue today. Contact: David Walker Tel: 01253 209420 Email: firstname.lastname@example.org Web: www.point2signs.co.uk The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: email@example.com 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: firstname.lastname@example.org Web: www.thesra.org TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: email@example.com Web: www.premier1filtration.com Steve Hill Services Running low on filter papers & Contact: Marie supplies, need a service or repair The filter lady for your Merlin, Tel: - 01452 521081 or Mobile: 07860 232741 Opal, & Pura, Aries or Bitterling type oil filter Email: firstname.lastname@example.org machine. In need of replacement parts, repair, Web: www.fryingfilters.co.uk 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: email@example.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.fryingfilters.co.uk
For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer Prompt, reliable, friendly service. Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales
ISSUE 1 FEBRUARY 2017
NFFF Associate Members Business Directory 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: firstname.lastname@example.org 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: email@example.com 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: firstname.lastname@example.org 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: email@example.com Web: www.nortechfoods.co.uk Vandemoortele /P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last." Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: firstname.lastname@example.org James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: email@example.com Web: www.blakemans.co.uk Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: firstname.lastname@example.org 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: email@example.com 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: firstname.lastname@example.org Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: email@example.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: firstname.lastname@example.org 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: email@example.com 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: firstname.lastname@example.org 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: email@example.com Web: www.hopkins.biz
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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: firstname.lastname@example.org 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: email@example.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: firstname.lastname@example.org Website: www.me-ff.com
Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components. Contact: Steve Wilkie Tel: 01592 775269 Email: email@example.com SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream.
Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: firstname.lastname@example.org 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: email@example.com 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: firstname.lastname@example.org Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk
Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory. Tel: 0800 575755 Email: email@example.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: firstname.lastname@example.org 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
All NFFF Associate Members are approved by the NFFF Board. If your company would you like to learn more about becoming an NFFF Associate Member please contact Rob on 0113 230 7044 email@example.com
Rothley Fisheries, what could be on offer to you? Rothley is a village within the Borough of Charnwood in Leicestershire, England. Situated around 0.5 miles west of the River Soar and 5 miles north of the city of Leicester. Rothley Fisheries & Time and Plaice Restaurant has been run by husband and wife Mandy and Jim for the past 27 years. This is a rare opportunity to purchase a once in a lifetime fish and chip takeaway and restaurant with accommodation attached which will offer you 3 bedrooms, ensuite, a separate kitchen, a large double lounge and a big garden for the children to play, which was ideal when Mandy and Jim moved in in 1990 with two very young children. Rothley Fisheries & Time and Plaice Restaurant possesses its own private car park with room for 8 cars and since taking over turnover has increased 5 fold. Due to personal circumstances, recent opening times for both ventures have been shorter. The take away and 70 seater licensed restaurant are extremely busy with long standing local trade.
The shop has 12 loyal members of staff, many have been with the business for a number of years. The shop has recently received a full refurb and offers full preparation areas, kitchen, stores, potato prep area. The frying area will provide you with a 3 pan range which is less than 12 months old. Both shop and restaurant cater for coeliac and offer a wide range of gluten free products which have had a huge take up. Rothley is a lovely village with excellent facilities and good schools. Bradgate Park is very close by, it is a big tourist attraction and a nice place to go for walks. The business now requires some new blood and has plenty of scope to increase turnover. The property is quite substantial with freehold possession, which can only be appreciated with a viewing. Jim & Mandy will be on hand to make sure the purchaser receives a smooth transition. Call Mather Jamie (agents) on 01509 233433 or Jimâ€™s mobile 07990546665 for further details.
ISSUE 2 MARCH 2017
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The better business transfer agents 9 9 9 9
Free confidential initial consultation A professional service from valuation to completion Competitive fees without hidden extras, sound valuation advice National, regional and specialist marketing for over 50 years
There are very few types of catering businesses that we have not SOLD
Successfully sold off an asking price of ÂŁ44,995 S & W Wales
Successfully sold off an asking price of ÂŁ79,950 Surrey
Successfully sold off an asking price of ÂŁ129,950 Bristol
Successfully sold off an asking price of ÂŁ87,500 North West
SELLING or BUYING a businessâ€Ś. thatâ€™s OUR businessâ€Ś. www.emfgroup.com Head Office 01404 813762
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Traders Board FREEHOLD BUSINESS & GOODWILL WITH TWO 3&2 BEDROOM FLATS FREEHOLD £1,650,000 TURNOVER INXS OF £450,000 A unique opportunity to acquire this most impressive & immaculate we'll established take away fish & chip shop with two deceptively spacious self contained three and two bedroom luxury fully furnished flats. Rear car port with undercover parking for 5 vehicles and a large lockable shed. Excellent inventory of fixtures and fittings including a five pan florigo frying range. Takings in the region of £450.000pa excellent profits achieved. This freehold business is ideally positioned in the main sort after area of lillput dorset on the sandbanks road. The business is within close proximity to a number of small complimentary independent retailers and a 5 minute drive to sandbanks beach. A top rated 5 star fish and chip shop. Potential for alternative use if wished. If interested please contact 01202 707691 or firstname.lastname@example.org
Account Books Back in Stock!
DUCT CLEANING SERVICE LTD
For all your ducting needs. Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small. Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580799763 or Darren on 07974676224. E-mail: email@example.com www.ductcleaningserviceltd.co.uk
The NFFF are pleased to announce the new ‘Lighthouse Account Books’ are back in stock. Account books are available for £7.50 including VAT and postage. If you would like to place your order please contact Eileen on 0113 230 7044.
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.
ISSUE 2 MARCH 2017
Fish Posters on sale from NFFF! The NFFF are pleased to announce we have Fish Posters back in stock. Posters are available for £20 including VAT & packaging. If you would like to place your order please contact Eileen on 0113 230 7044.
Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: firstname.lastname@example.org Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Andrew Crook Tel: 07748 631697 E-mail: email@example.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS TREASURER Mr Stuart Atkinson Tel: 07885 249855 E-mail: firstname.lastname@example.org North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ
Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: email@example.com The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2
NFFF Midland and Eastern - Area 6 Michelle Barnett – President/Chairman Alan Doggett – Secretary/Treasurer Our area stretches from South of the Midlands to the East and down to Essex and includes nearly 100 members of the Federation. A portion of their fees goes towards the local area. We have existed for many years and hold 2 meetings per year usually moving around the area. We normally get an attendance of 12-15 from a variety of shops in the area. We exchange best practices and without fail will always pick up tips and learn from each other. Our meetings are held 12-4 on a Sunday to include lunch. Please consider attending as we are currently looking at providing training in the future and having speakers at our meetings. All of this will be made easier if we recieve more support. If you require more details please contact Alan Doggett --The Town Fryer 01462 437021 or firstname.lastname@example.org OUR NEXT MEETING SUNDAY 23 APRIL 2017 The Farmers Yaxley 200 Broadway, Yaxley, Peterborough PE7 3NT
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Miss Lesley Graves Tel: 07507889028 E-Mail: email@example.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire, LN1 3LW Mr Hugh Mantle Tel: 07831 577296 E-mail: firstname.lastname@example.org 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig Maw Tel: 07745 662325 E-mail: email@example.com Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS Mr John Wild Tel: 07792 216454 - E-mail: firstname.lastname@example.org Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ
Other Regional Directors REGIONAL DIRECTOR FOR SCOTLAND Mr Stuart Atkinson Tel: 01307 464009 - E-mail: email@example.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: firstname.lastname@example.org Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD REGIONAL DIRECTOR FOR WALES Mr John Penaluna Tel: 07903 864869 - E-mail: email@example.com Penaluna Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW
ISSUE 2 MARCH 2017
10 questions with... Richard Turner 1. What would you do with £500,000? Holiday with the family, pay someone to do the DIY jobs especially painting!! Finish off restoring my 205 GTI! With what’s left enjoy it with Laura and the kids. 2. What is your dream holiday destination in the UK, and also abroad? UK - would have be Scotland love the peace and tranquillity also where the world’s best whiskey’s are from! Abroad - Canada to the Ice hotel and for the Skiing. 3. What is your favourite sport, and which is your least favourite? Favorite sport is Rugby as I have played it from a young age and have the battle scars as trophies! Least favorite – Running!!not the right build for it 4. If you could be granted one superhero power, what would it be and why? Flight - it would be great to see more of the world and also save sitting in traffic jams 5. Which three people, dead or alive, would comprise your perfect dinner date? Robert Burns, he did so much in such a short space of time and a great poet. My Grandpa, Ramsay Turner as he spent his life collecting Burns books and researching the poems Burns wrote as well as writing his own. My dad, Barrie Turner he addresses the haggis and the traditional history at Burns night with a modern twist. If we were all at a table I would imagine there would be some great stories and would be great to have a dram with them all. 6. Describe your perfect weekend. A really hot couple of days with the Bbq on all weekend, family and friends, plenty of food, wine and garden games
7. What is your favourite drink? I’m not picky! 8. Do you prefer cod or haddock? Haddock for me as I find it slightly sweeter and I don’t mind the skin. 9. What is your first memory of fish and chips? My Great Gran had a house in Filey and we would always visit when we were younger, summer or winter out of the paper plenty of salt and vinegar just what was needed after walking along Filey Brigg and rock pooling!! 10. What is your prediction for the fish and potato industries? I would like to think it will carry on getting stronger, the big shops keep getting bigger and are setting a standard for people to follow. This is what the customer is expecting if they are going to part with money. Creating the experience to keep them coming back.