Fish Friers Review Issue 3 2016

DO YOU OFFER GLUTEN FREE? BECOME LISTED ON THE NFFF GLUTEN FREE BUSINESS DIRECTORY!

THE

FishFriers

ISSUE 3 MAY 2016

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

The Cod’s Scallops

WIN W IIN NaC Cas Ca ase aas ssee o off Wi Wine nee n Hikary’s Fish Bar

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Chip p & PIN Soluttions are givviing away a case of wine w to onee lucky mem mber.

Skippers Fish Bar

Towngate Fisheries

NFFF launches 06& &HUWLʹFDWLRQ

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

THE

FishFriers

ISSUE 3 MAY 2016

REVIEW

Points of View

Contents...

Page 4

Banquet & Ball Travellers Guide

Page 6

Chip & Pin Consumer Survey

Page 8-20

Gluten Free Fish & Chips

By Gregg Howard, NFFF President The NFFF were delighted to welcome a number of their Associate Members to a meeting recently. This coincided with a one day training course which provided the student with invaluable experience of serving lunch to a number of guests. This was also a good opportunity for our Associate Members to see how a one day course can operate.

Page 23-26 MSC launches MSC Certification Page 27-38 Let’s talk fish Page 39

Refresh your training skills

Page 40

Lighthouse Business Protection

Page 48

10 Questions with Andrew Crook

It’s already that time of the year when the application process has begun for the 2017 National Fish and Chip Awards. The Awards have become one of the most important dates in the calendar for the fish and chip industry as it helps to promote the industry as a whole to the wider public.

NFFF Team Training & Accreditation Manager Richard Wardell richard.wardell@federationoffishfriers.co.uk Training, Qualifications & Membership Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk

I encourage everyone to enter at least one of the categories on offer, whether you win or lose, the information and experience the whole process can provide you with is invaluable. In every category, no matter how far you progress you will receive feedback from a third party about what you may be doing well as a company, but also an insight on the areas where you may be able to improve. The judges of all categories are industry experts and have judged many other shops in the progress. Everyone can always improve so don’t see any feedback given as a criticism and get disheartened, as even the winners of all categories will have areas that they can improve on.

Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk

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Administrative Assistant Eileen Kane e.kane@federationoffishfriers.co.uk

FISH & CHIP QUALITY AWARD

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TIO N A L F NA E

qualityfishandchips.co.uk

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

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Fish Friers Review

Did you know? 56% of people buy fish and chips to eat in the home as a family meal.

Booking Deadline – 13th May 2016, Copy Deadline – 20th May 2016, Publication Date – 24th June 2016

1913 - 2016 103 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925.

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

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

You will find a category which suits you, be it the Best Newcomer Award, which is set up for new shops entering the trade or the Marketing Innovation Award which looks into how you may market fish and chips to the wider audience, your community and more. There is the NFFF Quality Award Champion Award for NFFF Quality Award holders to enter, with this category we look into how you market your award and how are you promoting yourself as a Quality Award holding fish and chip shop. If you visit www.fishandchipaward.com I’m sure you will find a category which best suits you.

National Fish and Chip Day will once again be taking place this year and will be held on the 3rd of June. 2015 was its inaugural year and it had wonderful success and it is something we are looking to build on this year and for many years to come. We are delighted that the Fisherman’s Mission is also becoming involved in #NationalFishandChipDay, they bring with them their experience of running Fish Friday which is now being incorporated with one huge day for the industry.

In this issue of the Fish Friers Review we look into ‘Gluten free fish and chips’ and ‘Fish species on your menu’. Gluten Free is becoming a massive market for the fish and chip industry and I would encourage all our members to offer gluten free fish and chips to their customers. The products on offer from our suppliers are of such a high standard that it would be hard to tell the difference between gluten free products and nongluten free products.

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FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members March and April 2016 Contact Name

Shop Name

Location

Mr Adrian Midgley

Midgley's Fisheries Ltd

Leeds, West Yorkshire

Mr Mark Hamilton

Mr Paul Targett

Holoway's Fish & Chips

Burnley, Lancashire

Mr Chris Frangeskou

Fish King

Lincoln, Lincolnshire

Mr Onesti

Renatos Fish & Chicken Bar

Dingwell, Scotland

Mr David Thacker

The Chippy

Belfast, Northern Ireland

Mr John Redman

River Lane Fish Bar

Kings Lynn, Norfolk

Contact Name

Returning Members

Kingfisher

Tewksbury, Gloucestershire

Mrs Pam Uppal

Bryncae Fish Bar

Pontyclun, Wales

Mrs Isabella Mohnsame

Vic's Fish & Chips

Bridgend, Cardiff

Enzo's Fish & Chips

Location

New Members (continued)

Mr Marios Prokopiou

Mr Ryan Clarke

Shop Name

Irvine, Ayrshire

New Members Mrs Tessa Lucy Turner

The Chippery

St Asaph, Denbighshire

Mr Manpreet Lachhar

Hooked Fish & Chips

Uxbridge, Middlesex

Mr Bhupinder Anjla

Crest of the Wave

Heanor, Derbyshire

Mr Stanley Yau

Church Hill Chippy

Reditch, Worcestershire

Mr Jarrod Sellers

No Shop Yet - Provisional member

Lincoln, Lincolnshire

Mr Pritpal Sandhu

Cod Frydays

Telford, Shropshire

Mr David Sharp

No Shop Yet - Provisional member

Hayward Heath, Surrey

Mr Richard Ward

No Shop Yet - Provisional member

Leeds, West Yorkshire

Bentham Chippy & Café

Bentham, Lancaster

Mrs Liz Warboys

The Codfather

St Neots, Cambridgeshire

Mr Adrian Hutchings

Gordon Bennett Restaurants

Milford Haven, Pembrokeshire

Mr Dave Millsom

Brannigans Fish &Chips Ltd

Hessle, East Yorkshire

Mr Jordan Turner

The Fish Company

Swindon, Wiltshire

Mrs Alexandre Mangat

Finn's Traditional Fish & Chips

Reading, Berkshire

Mr Gerard O'Neill

Chips Ahoy

Ballynahinch, County Down

Mr Juliano Dasilva - Brita

The Codfather

Aylesbury, Buckinghamshire

Mr Tim Kane

No Shop Yet - Provisional member

Basingstoke, Hampshire

Mr Steven Hossack

No Shop Yet - Provisional member

Wellingborough, Northants

Mr Hardeep Uppal

No Shop Yet - Provisional member

Old Kirkpatrick, Glasgow

Miss Ruth Sorsky

Cathy's Plaice

Liverpool, Merseyside Milton Keynes, Buckinghamshire

Miss Gillian Giannandrea

The Fish & Chip Company

Perthshire, Scotland

Mr Kris Paterson

No Shop Yet - Provisional member

Mr Raymond Morton

No Shop Yet - Provisional member

Hartlepool, Tyne & Wear

Mr Frank Quinn

The Village Fish & Chip Café

Manchester, Lancashire

Mr Andrew Kitchen

No Shop Yet - Provisional member

Beverley, East Yorkshire

Mr Thomas Constantinou

No Shop Yet - Provisional member

Leicester, Leicestershire

Mr Thas Frangeskou

Fillets Fish & Chips

Mansfield, Nottinghamshire

Mr Mark Armstrong

Armstrong's Fish and Chips Limited

Oldham, Lancashire

Training Since January the NFFF welcomed 108* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop.

During the April three day course, the NFFF welcomed Rachel Tweedale as a guest frier.

Upcoming three day training courses are as follow, Upcoming three day training courses are as follows: 9th, 10th, 11th May - 17th, 18th, 19th May - 6th, 7th, 8th June

Quality Award New and Returning Members March 2016 Contact Name

Shop Name

Location

Mr Menelou

Yorkshire Fisheries

Mr Tony Webster

Scotts of Helmsley

Returning Members Blackpool, Lancashire York, North Yorkshire

New Members Mr Dave Kelly

Stargazy Fish Bar Ltd

Tetbury, Gloucestershire

Mrs Kirsty Shillingford

Shillingfords

Neath, Wales

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 3 MAY 2016

NFFF Activities Date

NFFF Activity

NFFF Representitive

4th, 5th, 6th April

Three Day Training Course, Leeds

AP, CB, LF, RW

11th April

One Day Training Course, Leeds

RW

11th April

NFFF Associate Members Meeting, Leeds

GH, HB, HM, KC, RN

11th, 12th, 13th April

In Shop Training, Lithuania

12th April

Fisherman’s Mission AGM, London

12th April

National Fish & Chip Steering Committee, Grimsby

RW

13th April

Takeaway Master Class, Redcar

14th April

Food Expert Group, London

18th April

Drywite Young Fish Friers Introduction Day

RW

19th April

Customer Service Training, Leeds

19th April

One Day Training Course, Leeds

RW

20th April

One Day Training Course, Leeds

RW

21st April

One Day Training Course, Leeds

RW

25th April

Training & Development Meeting, Skype

AC, CB, CM, HB, HM, RW, GH, AH

26th April

One Day Training Course, Northern Ireland

AH

Key GH

Gregg Howard, President

SA

Stuart Atkinson, Vice President

AC, CB

AC

Andrew Crook, Treasurer

GH

JP

John Penaluna, Regional Director

RW

JW

John Wild, Regional Director

HM

AHA

Alan Hanna, Regional Director

MS

Mike Smith, Regional Director

HM

Hugh Mantle, Regional Director

CB

Craig Buckley, Regional Director

CM

Craig Maw, Regional Director

KC

Karen Clark, PA to the Directors

RW

Richard Wardell, Training & Accreditation Manager

RN

Robert Norris, Media Co-Ordinator

HB

Helen Brook, Training & Qualifications Co-ordinator

Board of Director Enquires NFFF Member Enquiry

NFFF Official

Equipment Enquiry

SA

Gluten Free Enquiry

JP

Frying Medium Issue

JW X 2

Landlord Issue

AC, GH, SA

AP

Arthur Parrington, Trainer

Product Issue

AC, CM

LF

Lynda Fielding, Trainer

Media Enquiry

CB, GH, JW

Shop Fire

AC, GH, SA

CB

Craig Buckley, Trainer

Legal Contact Advice

JP

DH

Dennis Tate, Trainer

New Associate Members BD Signs Sector: General Trade Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk

NFFF MEMB E DISCOU R AVAILA NT BLE

Bold Catering Equipment Sector: Ranges & Catering Equipment Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com The Fisherman’s Mission Sector: General Trade Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www.fishermensmission.org.uk TYCO (Ansul Restaurant Fire Suppression System) Sector: General Trade Contact: Ansul Restaurant Fire Suppression P Website: www.ansul.com

Trade News • National Fish and Chip Awards 2017 are opened for applications in May. Please visit www.fishandchipawards.co.uk • National Fish and Chip Day will be taking place on the 3rd June 2016 *These figures are current at the time of going to print – Issue 3 – 13th April

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THE

FishFriers

ISSUE 3 MAY 2016

REVIEW

Celtic Crusade Guide NFFF President’s Banquet & Ball The NFFF 80th AGM and President’s Banquet & Ball, will be held at The Celtic Manor in Coldra Woods, The Usk Valley, Newport, South Wales on Sunday 25th September 2016.

Celtic Manor Home of The 2010 Ryder Cup and host venue of the NATO Summit 2014, the five-star Celtic Manor Resort is set in more than 2,000 acres of panoramic parkland at the gateway to Wales. With two hotels – a 334-room luxury Resort Hotel and an historic 19th century Manor House with 67 rooms – two exceptional spas, two state-of-the-art health clubs, a shooting school, fishing, adventure golf, treetop high ropes course, tennis courts, mountain biking and walking trails, The Celtic Manor Resort provides a complete experience for business, leisure and golf travellers. A choice of seven restaurants includes the Epicure Experience by Richard Davies, Steak on Six and the Newbridge on Usk, a separate country inn with six bedrooms. In 2014, the Resort opened 10 new Hunter Lodges to offer a luxurious self-catering option to guests with a bistro and a pizzeria. www.celtic-manor.com

Additional Accommodation Approx. Prices obtained on 14th April subject to change and not guaranteed.

Hotel

Price (two adults)

Distance from Celtic Manor

Holiday Inn Newport

£59

0.6 miles

The Priory Hotel

£70

1 mile

New Inn by Good Night Inns

£39

1.6 miles

The Old Barn Inn

£79

2.4 miles

Victoria Hotel

£40

2.6 miles

Top 9 Crusading Things To Do! Tredegar House - 17th-century mansion with vast gardens Celtic Manor Resort - Upmarket rooms plus golf & fine dining

Transport Cross Country and Great West Northern – Have services from most train stations throughout the country arriving at

Belle Vue Park - Park Riverfront Arts Centre - Arts centre with 2 theatres & galleries Newport Transporter Bridge - Abseiling, river

Newport Train Station – 3.4 miles Taxis - Getting around the Celtic Manor. (Pre-booking advised) -

Newport Centre - Council leisure & entertainment centre Newport Museum - Art, archaeology & local history complex

Dragon Taxi – 01633 216 216 Adept Travel – 07866 267 750

Newport Civic Centre - Clock tower Newport Cathedral - Cathedral

Fly into Cardiff and Bristol Cardiff – 31.1 miles from Celtic Manor More information about car hire –

Sponsors

http://www.cardiff-airport.com/to-and-from/

Principle Sponsor – James T Blakemans & Co

Bristol – 29.8 miles from Celtic Manor

Daffodil Wine Sponsor – Kerry Food Service

Travel information to and from Bristol –

Salt & Vinegar – Smales

http://www.bristolairport.co.uk/to-and-from-the-airport

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

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THE

FishFriers REVIEW

Gluten-free fish and chips – how to do it right recognisable as a restaurant which takes preparing gluten-free meals seriously.”

Coeliac UK, an Associate Member of the National Federation of Fish Friers, details the benefits of serving gluten-free food and their GF accreditation scheme which provides you with the support and training needed to offer gluten-free options at your venue.

Top Tips for gluten-free fish and chips • Separate, clean oil should be used to fry chips and gluten-free battered fish. Simply filtering oil is not sufficient. You should use separate tongs and utensils to serve chips and glutenfree products to prevent cross contamination.

What is coeliac disease?

Coeliac disease is a lifelong autoimmune disease. It is caused by a reaction of the immune system to gluten – a protein found in wheat, barley and rye. As little as one crumb of gluten-containing food is enough to cause a reaction. Once diagnosed, the only treatment for coeliac disease is a gluten-free diet.

• Gluten-free batter mixes are available and are listed in the Coeliac UK Food and Drink Directory.

• Salt and vinegar are gluten-free. Barley malt vinegar is produced from barley, however, the processing involved removes barley protein and therefore the gluten from the final product. This makes it suitable for people with coeliac disease.

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.

Why serve gluten-free?

By delivering food for a gluten-free diet you can enhance your business by accessing a largely untapped market. Coeliac disease affects 1 in 100 people in the UK and our research shows that people with the condition, and the family and friends they eat out with, are worth a potential £100 million to the catering industry. The choice over where to eat is made by the person with the condition and so it is worth making the effort to secure their loyal custom.

How can you serve gluten-free?

Coeliac UK works closely with the catering industry to ensure compliance with the law on gluten-free and has a wide range of opportunities in which to promote your business to the growing gluten-free market. We also provide expert training in catering gluten-free through our online training course, please see the yellow box below for a special offer.

• Check the labels of sausages, tomato ketchup, sauces, baked beans, salad dressings etc. to see if they are suitable for a glutenfree diet.

To find out more about Coeliac UK’s catering training and accreditation please visit www.coeliac.org.uk/trainingandaccreditation or contact catering@coeliac.org.uk / 01494 796727

Exclusive NFFF Reader Offer Enjoy a 20% discount until 30 June 2016 and complete our online training for just £28+VAT (usual price £35). Visit www.glutenfreetraining.org, click on the private sector and quote code NFFFMAY2016 when registering.

Our GF accreditation scheme will immediately highlight your establishment as a safe place for people looking for gluten-free options to eat. We work with you to ensure that your staff are trained and that you have appropriate procedures in place to avoid cross contamination. We now have over 3,000 venues on our scheme in the UK and would love to have more fish and chips venues on board.

Papa’s Fish and Chips - Hull Papa’s Fish and Chips in Hull has recently gained Coeliac UK GF accreditation. The team have been working very hard with us to train their staff and complete a gluten-free audit of their kitchen.

George Papadamou from Papa’s Fish and Chips said: “We believe the Coeliac UK accreditation has enabled us to raise the standards when serving gluten-free fish and chips. Since becoming accredited we have seen a huge increase in the demand for gluten-free fish and chips. The GF symbol is well known and makes us instantly

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 3 MAY 2016

Why Going Gluten-free is Good for Customers and for Business

By Katie Davison Marketing Director at Bizzie Lizzie’s in Skipton, North Yorkshire Bizzie Lizzie’s is a former winner of the National Fish & Chip Awards and one of the first fish and chip restaurants in the UK to be awarded Coeliac UK Accreditation.

Going Gluten-Free The decision for Bizzie Lizzie’s to go gluten-free was driven by our customers. Over the past few years an increasing number of people had asked for gluten fish and chips, so we knew that there was already a substantial market for a gluten-free option. More importantly we wanted everyone to be able to enjoy the delicious food on offer at Bizzie Lizzie’s, even those with coeliac disease or gluten intolerance.

Our Light Bulb Moment With two restaurants and takeaways in the busy market town of Skipton, both often working flat out especially in the tourist season, the question was how could we guarantee 100% gluten-free fish and chips? Our light bulb moment came after talking to others in the industry at a trade exhibition. The answer was to start with our Swadford Street Restaurant and Takeaway, where we have a 10 pan range. Dedicating the first pan of the range to cook gluten-free fish and chips would allow us to guarantee that there was no cross contamination from scraps left in the fryer or oil draining from subsequent pans.

Doing the Homework For a person with coeliac disease, the consequences of cross contamination with gluten containing products can cause a serious relapse with return of severe symptoms, so it is vital that that there is no cross-contamination before, during and after cooking.

To achieve this we first made changes to our filtration system.

Instead of using the built in filtration system on our Kiremko range after lunch and tea, we now filter the gluten free pan first thing when the filtration system is clean, to prevent any risk of contamination.

Next we purchased a separate set of dedicated gluten-free equipment (tongs, whisk and mixing jug) to prepare the food, we used our existing hot storage boxes – one for the gluten-free chips and one for the gluten-free fish to keep them warm after cooking.

All the gluten-free equipment was labelled green and we also had special gluten-free cocktail stick stickers printed to label each fish as it came out of the fryer to avoid any confusion. We also allocated a specific area of the kitchen for preparing the batter and storing the gluten-free equipment and ingredients.

At the same time, we set about finding a suitable gluten-free batter.

We prepare all our own batter at Bizzie Lizzie’s, but decided to use a bought-in gluten-free batter mix so that we could easily make smaller quantities. After an extensive taste test we finally plumped for Middleton’s Gluten-free Batter Mix which uses a mixture of rice, potato, tapioca, maize, buckwheat and gram flours, all of which are

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completely gluten-free. This particular batter is easy to use and mix, and gives a crisp and tasty coating which is slightly paler than our normal batter, making it easy to spot the difference. We also discovered that because the gluten-free batter is lighter, it’s important to use the thicker first cut of fish to make sure the fish doesn’t dry out and remains succulent after frying.

Finally we carefully trained our staff on how to prepare and serve gluten-free fish and chips and the importance of preventing crosscontamination. In addition all our staff completed the online Food Standards ‘Food Allergy’ Training Course.

It took nearly a month of hard work to get ready to go gluten-free, but finally we were ready to go!

Marketing for Lift Off To make the most of our gluten-free launch in February 2015, we put up “Coming Soon” posters two weeks before the big day, advertised the launch on Facebook and Twitter and sent out press releases to both trade and local publications. We also prepared a radio campaign on Stray FM which began after the launch and is still running one year later.

Sales Success Story Since our gluten-free fish and chips were launched over a year ago, sales have steadily increased and now represent around 2% of our overall sales of fish and chips. In our quieter months gluten-free makes up an even higher percentage of sales, showing that we now have a lot of local regular gluten-free fish and chip customers. This is even more impressive when you consider that we charge exactly the same for gluten-free fish and chips.

National Gluten-free Accreditation At Bizzie Lizzie’s we like to do things properly, so from the outset we knew that we wanted to go 100% gluten-free, with our fish and chips available every day with no fear of cross contamination. Gaining National Gluten-free Accreditation from Coeliac UK was the proof we needed. So in March 2015 we began the accreditation process, filling in the application form, completing the check list then waiting for the audit conducted by the Coeliac UK at random over the next 6 weeks. In addition 10 of our managers completed the Coeliac UK online Gluten-free training course. We also went one step further, changing our menu (we have lots of alternatives to fish and chips) so that as many of the options as possible were available both gluten and dairy free.

Our application and audit were successful and Bizzie Lizzie’s became one of the first Fish and Chip shops in the UK to gain Gluten-free accreditation. There was a financial cost to obtaining accreditation and going forward a yearly audit fee, but in return we have a listing in the Gluten-free restaurant guide on the Coeliac UK website and

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At the moment we have no plans to offer gluten-free fish and chips at our second restaurant located at Skipton’s High Street Car Park. This is because both the range and kitchen are smaller – not all premises have the capacity needed to guarantee zero cross contamination when preparing and cooking gluten-free fish and chips. However we do offer other tasty gluten-free alternatives which our High Street Restaurant customers enjoy.

mobile phone app. Coeliac UK also helped us redesign our menus to incorporate the gluten-free, dairy-free and vegetarian symbols.

But much more than this, gluten-free accreditation has given us an important USP and marketing tool to gives us the edge over our competitors.

One Year On – Bringing in Extra Business It’s now just over a year since we introduced gluten-free fish and chips at Bizzie Lizzie’s. Going gluten-free has certainly boosted our sales, with this year’s increase in turnover almost double that of the previous year. Not only do we now have regular gluten-free fish and chip customers, but by adding other gluten-free, dairy-free and vegetarian options to our menu, as well as recently including calorie information, Bizzie Lizzie’s is now a favourite with health conscious diners and those watching their weight as well as for customers with specific allergies.

We’re also pleased to say that our initial fears of longer waiting times during busy periods were unfounded. In fact we can now serve up gluten-free fish and chips in the same time as it takes to fry our regular fish and chips.

Looking to the Future Our next step will be to reorganise the kitchen so that we can introduce a stand-alone fryer using vegetable oil. This will allow us to cater for both those with gluten allergies and vegetarian using the same pan (our main range uses beef dripping for extra flavour).

Go in with your Eyes open Based on our experience, if you’re thinking of becoming a glutenfree fish and chip shop or restaurant, we’d say it can definitely be worthwhile, but you’ll need to go in with your eyes open. It’s essential that you understand the issues of cross contamination, are prepared to do plenty of research, spend time training your staff, and consider the costs, both in terms of time and money. You will also need to check how big a demand there is for gluten-free fish and chips in your local area and consider the potential lost revenue from having a dedicated gluten-free pan.

Get it right and the benefits will be worth all the effort: a fantastic marketing tool, increased sales and most important customer satisfaction, leading to glowing reviews like this recent comment on our website: “Had a great time, hugely appreciated gluten-free and dairy free options being clearly indicated on the menu. GF and DF puddings a very rare thing indeed and a welcome surprise.”

Horseshoe Rice Cones – Supplying the Fish ‘n’ Chip trade for over 50 years Horseshoe Rice Cones are widely used by friers to dust fish before applying batter. A light application of rice cones onto wet fish helps absorb excess moisture. The rice cones create a bond for improved batter adhesion and prevent the batter from spitting during frying. Many friers also claim they use less batter when using rice cones.

Although only 1% of the UK population is diagnosed as coeliac, an increasing number of people are choosing to eat ‘free from’ products as a lifestyle choice, with health and weight loss being the main motivators.

There has been an increased demand for ‘Free From’ products and a demand for better quality and delicious tasting products.

This presents a challenge for caterers in the takeaway trade to choose and use the right ingredients, to meet the needs of their customers who cannot eat conventional fish and chips.

Some friers like to use our Peacock Ground Rice, which offers you the same great benefits as the rice cones.

As the ‘gluten free’ market continues to grow yearon-year, it is important for businesses to keep up with these growing trends.

S&B Herba Foods have the solution to one ingredient, with their Horseshoe Rice Cones. They are made by milling rice into coarse flour, which makes them naturally gluten free and neutral from odour and taste.

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Combined with a gluten free batter mix, Horseshoe Rice Cones will improve the quality of your fish products, giving you a delicious, crispy gluten free batter.

If you would like to find out more about our products, please visit our website at www.sbhf.com or contact us on 01689 878700

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FishFriers REVIEW

The Dolphin celebrates 18 years of gluten-free money-saving meal deals for our Coeliac customers too, it’s only fair they can enjoy a good-value, tasty takeaway the same as everyone else.”

Like everything the Dolphin does, procedures for the safe preparation of gluten-free food are stringent and are continually monitored by regular and comprehensive risk assessments.

Malachy believes that strict staff practices and ongoing training, both in-house and externally are essential. He said, “We want our gluten- free customers to be confident that the food we serve is safe for them to eat. It’s so important to have clear and rigorous policies and procedures from sourcing and storing through to preparation, cooking, oil management, handling and serving at the counter. All our staff must complete special in-house training and this is refreshed regularly and often. We have detailed procedure manuals for reference and our key staff undertake the latest allergy awareness and gluten-free training courses and exams at Loughry College.”

Latest research figures show that 1 in 100 people in the UK have Coeliac disease and more children are being diagnosed which is reflected in the Dolphin’s growing demand for gluten-free kids meals.

The forward-thinking Dolphin Takeaway, Dungannon was one of the first Fish & Chip shops in Northern Ireland to offer a gluten-free menu and has been doing so, seven days a week, for 18 years.

Currently Regional Winner (NI), National Fish & Chip Awards 2016, the Dolphin is run by masterfrier, Malachy Mallon and his passion for serving quality, gluten-free takeaways was inspired by a personal mission.

Owner, Malachy explained, “Back in 1998, two of my family members were diagnosed with Coeliac disease. I decided to start serving gluten-free food at the Dolphin because it was so difficult for them to find tasty options when eating out. Back then, there was much less awareness of gluten intolerance and unfortunately they were often dismissed as ‘fussy eaters’. With my family’s help, I did lots of research and furnished myself with facts about Coeliac disease and how to prepare gluten-free food safely. My aim was simply to make our fish & chip shop menu more inclusive to more of the community. Coeliac suffers like my siblings should be able to enjoy great tasting takeaways too. To be honest we didn’t properly market the fact that we did gluten-free until recent years.”

“Parents are delighted that we offer kids’ gluten-free meals and due to demand we’ve added our popular Cod Goujons as a kiddies option and our new gluten-free sausages are a winner too. We continually ask our customers for feedback on our gluten-free food, from taste tests to new menu suggestions.”

Malachy also believes that gluten-free customers are more likely to make healthy choices and that gluten-free eating is becoming more main stream.

“The gluten-free way of eating has many health benefits and is also becoming increasingly popular among non-coeliac customers. The Dolphin offers gluten-free vinegar at the counter and staff find that it is the gluten-free customers who are also asking for our Lo Salt. Our fish, chips and peas meal has been nutritionally analysed, is 90% fat free and is made from simple, natural ingredients. Fish is packed with nutrients, vitamins and minerals and it’s a much healthier takeaway choice than most of the meals from the big fast food chains. It’s very satisfying to be able to offer this tastier, healthier dish with gluten free benefits and we are proud of our long-standing reputation as one of Northern Ireland’s first pioneers of gluten- free takeaways.”

Today, Malachy offers a separate and extensive gluten-free menu daily at the Dolphin and not surprisingly his award-winning Fish & Chips are the firm favourite.

“I’ve been hugged quite a few times by customers who are over the moon to be able to enjoy really good, gluten-free fish suppers. We have customers who travel over 50 miles from Belfast and there is a definite increase in demand for gluten-free options.”

“While we welcome the increase in sales, it makes good community sense to be fair and responsible by catering for customers with special dietary requirements. We are proud of our supportive reputation in the Dungannon community and it helps us stand out locally. We don’t push up gluten-free prices either like many other places, that defeats the purpose of why we started doing it in the first place. Our gluten-free fish and chips are the same price as our regular and we offer special

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Brockley’s Rock Gluten Free in their lives, along with those who haven’t been able to enjoy the fishy goodness for years due to a change in diet. Everyone has always given us the best reviews.

Brockley’s Rock has been part of the community for some years now. Quickly growing to become one of the best loved fish restaurants in South London. It wasn’t long before we were recognised by Chip Week as having the best chips in London, winning in 2015 for the second time. We also support the local brewery, Brockley Brewery, offering Pale Ale Beer Batter fish on Mondays.

Due to our relationship with our community, we feel the need to listen, and listen carefully to their requests. And so it wasn’t long before we started to notice that our customers were looking for gluten free options.

Launching Gluten Free Tuesdays turned what was initially a rather quiet night of the week into one of our busiest. The demand for coeliac friendly fried fish is high, and we’ve never looked back.

We’ve had young customers trying cod and chips for the first time

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One of our favourite stories is that a family of four once came in; they had not had fish and chip for years. Once of one of their children had been diagnosed years earlier, they wanted to be fair to the child, so the whole family went without. They are now regulars!

To make sure we got all the information, we read up extensively on the subject, getting all our facts first before we even decided to start serving. To make sure that we provide the safest food, we are very careful to use separate pans for both fish, and the chips, and every new member of staff is fully trained in how to handle the food specifically by a senior colleague.

At the moment we currently serve GF fish and chips once a week, but we are looking into ordering a new, bigger frying range so that once it is installed, we will be able to offer GF food more days during the week.

Long live gluten free fish and chips.

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Go gluten free with Middletons Middleton’s Gluten Free batter mix has grown into one of the leading Gluten Free products in the Fish and Chip industry. It took several years to develop and fine tune the recipe into the great product it is today. All Middletons products go through a rigorous testing process before being launched to the market.

Middletons Gluten Free batter mix is made in a stand-alone Gluten Free factory to ensure there is no cross contamination of the product. There are tolerances for claiming your product is Gluten Free of less than 20 parts per million. However at Middletons we like to ensure there is no cross contamination risk by removing all wheat products from the environment.

products. We now have a new, fully operational, stand-alone Gluten Free factory that will produce a range of products for the fish and chip trade, bakery, catering and butchery markets. We are at the live trial stage for our new Gluten Free curry and gravy products, so very soon we will have a full complement of Gluten Free products to offer our customers.

The benefit of our products is that they are all tested and produced in our own factory giving us greater control and cost efficiencies for our customers. Middleton Foods are once again at the forefront of developing products for the Fish and Chip industry and are a name that customers can trust.”

Middletons Gluten Free batter is made in association with Doves Farm, using their Gluten Free flour and it is also endorsed by the Coeliac Society. This allows the Middletons Gluten Free batter mix to carry the internationally recognisable crossed grain symbol identifying Gluten Free products.

In addition the Middletons product is listed on the Coeliac UK website and Middleton’s work alongside Coeliac UK to promote the correct usage of Gluten Free products in restaurants and take-aways.

Middletons have produced a leaflet and poster which is free to all Fish and Chip shops offering guidance for fish and chip shops serving Gluten Free food.

Many of the UK’s top shops, including many of this year’s Fish and Chip Shop of the Year finalists use Middletons Gluten Free batter mix.

Demand has grown for the product considerably over the last couple of years both within the UK and overseas, so the Middleton’s Gluten Free batter now carries both a UK license and a global license as demand for the product has become global!

Ryan Baker adds: “As a company we are committed to developing a whole range of Gluten Free

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Become listed in the NFFF Gluten Free Business Directory! the 5th most viewed page on the whole NFFF official website.

If you are a NFFF member and offer Gluten Free why not take advantage of just one of your membership benefits and open up to a potentially whole new customer base visiting your shop.

The NFFF will be working closely with Coeliac UK to increase awareness of Coeliac suffers and the NFFF Gluten Free Directory has now been updated to provide the NFFF members with much more information covering, Google, ‘Gluten free fish and chips’ and your first search will appear ‘Gluten Free Directory - National Federation of Fish Friers’.

The Gluten Free Directory is offered by the NFFF to its members as a free marketing tool to help promote fish and chip shops to Coeliac suffers. As a Federation our mission statement is to ‘protect and promote the fish and chip industry’.

In recent years and months the NFFF official website has seen a significant increase in visitors viewing the NFFF Gluten Free Business Directory. The directory is consistently

• Why cater gluten-free • Catering gluten-free and the law • About the gluten-free diet And much much more.

If you do not already offer gluten free Coeliac UK are on hand to assist you in any questions you may have. If you are a NFFF member that serves Gluten Free, make sure that you are on the NFFF Gluten Free Business Directory, by emailing r.norris@federationoffishfriers.co.uk

Blakemans Gluten Free Sausages The ever so savvy and quality conscious public are making greater demands for new and innovative meal ideas, it becomes even more important to sell a product that is not only good value for money but also has the true taste factor. With this evident it is essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the now famous 'Supreme Sausage' brand, which is also produced in a Gluten Free version to cater for the Coeliac customer who requires no compromise on taste and quality.

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The Icing on the Cake!

The story of ‘Pulse’ Batter which is gluten free!

By Tony Rogers VA Whitley My Grandfather Vin. Whitley first started making batter flour in 1924 when his customers complained of a lack of consistency in their batters. The norm for the trade up until then was to add baking powders to plain flour to make up a batter. His cousin was Head Chemist at Estcourts’ Food Products in Manchester and experiments in his laboratory determined that a specific minimum mixing time was essential to guarantee the even dispersal of the raising agents through the flour matrix to achieve a consistent product. We work to that original formula to this day.

As his 10 year old van boy during school holidays Vin. drummed into me that the hallmark of a good Fish ‘n Chip shop was the quality of its fish and that we had to give them the best batter flour possible. His maxim always was “that you can’t make a silk purse out of a sow’s ear!”.

Over my years in ‘the hot seat’ I have always sought ways to reduce the oil pick up in batters so as to make our already healthy National dish even healthier. I have played around with natural gums and with many costly products that purport to reduce oil retention. They were all very expensive and achieved only marginal gains.

However twelve months ago I happened to spot an innocuous announcement in an ingredients magazine that a company in North America had started milling flours from legumes. Nothing ventured ---- I requested samples, made up trial batters and with the help of four trusted customer/friends stood back in amazement!

Foodtest Laboratory analysis showed up to a 46% reduction in oil pick up over wheat based batters. Moreover ‘Pulse’ naturally contains more protein, more fibre and more trace minerals with less sodium, less starch and less sugars.

Also - in their preparation my colleagues have noted that they used up to a third less ‘Pulse’ to make up their normal quantity of batters.

To cap it all it suddenly dawned on me that ‘Pulse’ is naturally free of any gluten as subsequent analysis has proved!

We now have built a gluten-free production facility in a unit separate from our longstanding batter plant and are registered by Coeliac UK. As the saving in frying media allied to the fact that ‘Pulse’ goes a lot further means that ‘cost in use’ is virtually the same as using conventional batter, it is now feasible for customers to offer gluten free Fish ‘n Chips 7 days a week!

Proper Tasty Great flavour appeal, with that special Fish & Chip shop taste

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

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

Proper Profitable High margin product offering opportunities for incremental sales

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

Proper For You Available in sizes 4s and 8s

Call 01482 314 700 for more information

It’s not

For further information phone 01706 364211. Pulse Batter is available through the Q Partnership.

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Sales of GF haddock and cod soar by 30 per cent after introducing the option seven days a week Two North Yorkshire fish and chip shops have seen sales of gluten free haddock and cod soar by almost a third, since including the option seven days a week.

The move by Scotts of Helmsley - and sister venue Scotts Fish & Chips, located at Bilbrough, near York - has resulted in a rising number of regular customers hungry to take advantage of the daily offering.

Scotts chef manager Shane White said: "I’m delighted to say that our business has been given a real boost by this move, and we have experienced a significant increase across all ages in both awareness of, and demand for, our gluten free dishes.

“The daily inclusion of gluten free cod and haddock on the menu has led to a rise in sales of these specially made dishes by 30 per cent.

“In addition to the fish and chips, we have included a full range of gluten free desserts, condiments, bread and even a range of gluten free drinks.

“All of these additions have been welcomed by our loyal customers, but moreover by new customers looking for the true fish and chip experience, which Scott’s proudly delivers.”

invited customers to fry their own fish!

“Customers are delighted to see that we take our responsibilities in the preparation of our gluten free food very seriously, and prove that we always exercise the necessary allergen awareness.

“It's interesting talking to genuine sufferers, and some of the stories they tell us of mismanaged gluten free experiences are truly horrific. In some of the extreme cases it has even resulted in hospitalisation.”

Scotts owner Tony Webster said businesses who were not in tune with the dietary needs of their customers, and not prepared to go that extra mile, would be the losers in the long term.

Tony added: “We are continually looking at ways we can develop our gluten free experience to those clients who have an intolerance to wheat.

“Both our fish and chips shops are well and truly on the coeliac radar. We have customers who regularly make 30-mile round trips because they love our fish and chips, and have full confidence in how we prepare them.

“There’s even a a small percentage of customers that order GF dishes for the whole family regardless of any coeliac disease or intolerance, purely for what is increasingly becoming considered as the ‘healthier’ option to standard battered fish."

Shane added: “Because of the care we take in preparing our gluten free dishes, which are kept totally separate from the rest of the food, we offer a ‘behind the scenes’ tour and have even

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Shop Watch ‘Seafish’ Restaurant @ Le Boulevard, St Aubins, Jersey

The existing Take-away & Café were completely gutted and a new restaurant area created a total transformation in only 4 weeks was achieved.

The Seafish Restaurant in Jersey has been a firm favourite with locals and tourists since opening in 2012.

Located in the heart of the historic town of St. Helier, Jersey, this well established business has gained a reputation for serving great quality fish & chips locally caught and at a reasonable price.

Proprietors, Frank and Roger wanted to change the consumers perception of fish and chips and bring it into the 21st century by serving "premium fish and chips" in a relaxed family atmosphere, without the premium restaurant price tag.

This being felt it was time for a much needed refurbishment that would allow customers to enjoy a far greater dining experience, and the owners contacted Elite Shopfitters to carry out the works.

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The space has benefitted from a selective material & finishes palette that includes feature wood effect floor tiling, metro wall tiling, leather fixed seating and a series of feature pendant light, with timber cladding to the walls.

Elite Shopfitters carried out all the refurbishment works to an extremely high standard and the new design is a modern expression of architectural materials & finishes.

The owners are highly pleased with the finished product, and now have an environment which will be the perfect setting for a dining experience.

ISSUE 3 MAY 2016

Norwegian cod fishery in Lofoten, Norway

New partnership makes it easier for shops to get MSC certified A new partnership between the National Federation of Fish Friers and the Marine Stewardship Council (MSC) will make it simpler and more affordable for fish and chip shops to become MSC certified.

alongside the NFFF Quality Award. This will reduce the number of audits required, making it easier and more cost effective for chippies to demonstrate that they are sourcing certified sustainable seafood.

George Clark from the MSC, says: “This new project is exactly what the industry has been crying out for and it is a fantastic show of commitment from the NFFF in developing it. By making this new scheme available to the industry we’ll be able to provide many thousands more certified sustainable fish suppers for customers across the UK. MSC will be working very closely with the fish and chip sector throughout 2016 so I am extremely excited to be welcoming new Icelandic cod fisherman with his catch shops via the NFFF and helping them to gain all the benefits that come with being part of the MSC programme. With a really exciting campaign in the pipeline it is the perfect time to be looking at certification Skipper of the MSC certified boat and getting the ‘The Silver Dawn’ promotional blue label onto the menu.”

Joint audits and reduced costs

Following a successful pilot with four shops, from 6 May 2016 the NFFF will offer MSC certification to all members

Fish and chip shops that apply for both the Quality Award and MSC certification will benefit from a single on-site audit that will be carried out by the NFFF, at a combined cost of £670 including VAT for NFFF members, or £790 for non-members. Future onsite audits will also be combined and the MSC’s yearly surveillance can be completed online, making the process much more efficient for fish and chip shops that hold both certifications.

Chippies that have already got the NFFF Quality Award can apply for MSC certification at a reduced cost of £250 including VAT, saving £100 on the standard certification fee.

As they have already met the requirements of the Quality Award, they benefit from a streamlined MSC certification process, with no requirement for an initial on-site audit, and joint audits in future years.

To use the MSC ecolabel there is a fee, but this can be as little as from £160 per year.

Fees are estimated by the amount of MSC fish that businesses purchase.

Growing number of chippies getting certified More than 60 fish and chip shops across the UK are already MSC certified, including

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award-winning chippies such as Simpsons Fish & Chips in Cheltenham, which was crowned Independent Takeaway Fish & Chip Shop of the Year at the National Fish & Chip Awards 2016, and Kingfisher Fish & Chips in Plymouth, which won the Good Catch Award 2016, in recognition of the work it has done to champion sustainable sourcing.

MSC certified fish and chip shops can display the MSC’s distinctive ‘blue tick’ ecolabel on their menus and display boards, giving their customers an independent assurance that their fish was sourced sustainably and is traceable from ocean to plate.

A step in the right direction Gregg Howard, NFFF president and owner of Our Plaice in Hagley, which will be taking part in this pilot scheme, said: “The NFFF is dedicated to raising standards across the fish and chip industry, and ensuring that fish is sourced sustainably is a key part of that. The MSC’s blue tick ecolabel is the best recognised and most trusted indicator of seafood sustainability, and shows customers at a glance that you’re protecting the oceans – so we’re delighted that it will now be easier for NFFF members to become MSC certified.”

MSC certified cod and chips

So what are the benefits to fish and chip shops of getting MSC certified?

George from the MSC, explains: “This new partnership will make it so much easier for chippies to demonstrate to their customers that their fish has been sustainably sourced, and is fully traceable from ocean to plate. We’ve MSC certified North also got all the free promotion Sea trawler fishery materials and marketing assets shops need to make the most out of passing on this very important message to their customers. MSC certification can boost sales and improve customer loyalty, but it also helps to ensure that there will be fish in our oceans for generations to come – which is great news for the future of the nation’s favourite takeaway.”

The four fish and chip shops that took part in the first phase pilot were The Cod’s Scallops in Nottingham, Towngate Fisheries in Idle, Hikary’s Fish Bar in Neath, and Skippers Fish Bar in Euxton, Lancashire. Turn to pages 25–26 to find out more.

Craig Maw owner of Kingfish Fish and Chips in Plympton and NFFF board member, has led the pilots of this scheme with great success!

According to Craig; “This very bold step helps all our members and every fish and chip shop in the country to gain better access to the MSC’s Chain of Custody scheme, proving their commitment to sourcing, selling and labelling fish from fully

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certified sustainable fisheries. It’s been greeted with a lot of enthusiasm both here at NFFF and by all the shops that are piloting the scheme. I’m really excited about the next steps for this project and opening the doors to all the other shops who’ve been considering MSC certification for some time. The scheme makes the whole process very simple and the cost savings gained by combining the Quality Award with the MSC auditing will be welcomed by the industry as well.”

George Clark said; “Having worked very closely with Craig in helping him to source MSC certified species for his menu, more than any other restaurant in the world, it was clear that driving this scheme was going to be really important for him.”

How to apply Visit www.federationoffishfriers.co.uk for a step-by-step guide to MSC certification and an online application form, or call 0113 230 7044 for more information.

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MSC and NFFF Pilot shops Hikary’s Fish Bar

The Cod’s Scallops

Address: 74 Briton Ferry Rd, Neath, SA11 1AP Website: www.hikarysfishbar.com/ Twitter: @HikarysFishBar Facebook: www.facebook.com/Hikarys-Fish-Bar192191394259777/

Address: The Cod's Scallops, 170 Bramcote Lane, Wollaton, Nottingham, NG8 2QP Website: www.codsscallops.com/ Twitter: @TheCodsScallops Facebook: www.facebook.com/CodsScallops

John Molnar is a chef by trade, as has worked in highend restaurants and five star hotels. You can now sample his five star food yourself at his first Fish and Chip restaurant The Cod’s Scallops in Nottingham.

Opened in 2011, The Cod’s Scallops is a fresh take on fish and chips; “We have a huge range and variety of fish, offering about 20-25 different fish species on a daily basis and a wet fish counter so our customers can see the different types and freshness of our fish.”

According to John, the main things to getting fish and chips right are; “…the right ingredients from a good quality source, well sustained products and good staff!”

Judging by the recent success of The Cod’s Scallops, reaching 3rd place at the National Fish and Chip shop awards this year, John has mastered all three!

Although Ouday Hikary’s first fish and chip shop came about by accident, taking a leap of faith on an empty property next door to his pub, now, Ouday can’t imagine doing anything else. “I absolutely love it! Serving lovely food to lovely people, and when someone comes in and says your dish was stunning, that's the best feeling.”

Getting MSC certification is something that John finds very important for his shop and his customers; “I also think it's important if I want my children and grandchildren to keep serving fish and chips. It’s a national British dish that's been going for hundreds of years and needs to keep going!”

Despite being open just 5 years, Hikary’s Fish Bar has gone from strength to strength, growing from just 2 members of staff to 12 (and counting!). And this year at the National Fish and Chip Shop Awards, Hikary’s fish and chips was Wales’ regional winner for best independent takeaway.

So what’s Ouday’s secret to award winning fish and chips? “Anyone can buy good quality fish, but you have to know how to fry it! It’s a trade!”

It’s not just the perfectly fried fish that draws in the crowds to Hikary’s, a favourite on the menu is their secret recipe rissoles which are a South Wales speciality.

With their renowned status, Ouday says that becoming MSC certified was just the next step for Hikary’s.

Hikary’s Fish Bar is the very first in the UK to pilot the joint NFFF Quality Award and MSC certification, which includes the onsite audit; “I’d always wanted to get both the Quality Award and MSC certification. Combining the two processes was much more efficient and cost effective!”

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Skippers Fish Bar

Towngate Fisheries

Address: 8 Talbot Row, Euxton, Lancashire, PR7 6HS Website: www.skipperseuxton.com Twitter: @SkippersChippy Facebook: www.facebook.com/SkippersChippy/

Address: Towngate Fisheries, 56 High Street, Idle, Bradford, BD10 8NN Website: www.towngatefisheries.co.uk/ Twitter: @Towngate_Idle Facebook: www.facebook.com/towngatefisheries/

Towngate fisheries serves fish and chips the northern way, simple and delicious! And who knows better how to serve this dish the regions favourite way than owner Mark Drummond, who’s been in the fish and chip shop business for 30 years. “I love the variety of life working in a fish and chip shop.” Mark said. “We get different customers all the time and get to know the locals in the area too.”

At Towngate Fisheries, it’s definitely the customer who comes first! “The customers like what they know and know what they like and every region is really different for fish and chips. That’s the best thing about the industry!”

For Andrew Crook, fish and chips runs in his blood; “My great uncles were fishermen and sailed out of Fleetwood! My Great Uncle was sunk by a U boat off Mull in 1939 and his name appears on the Monument on Tower Hill in London.”

Fish and chips has been a family business for Andrew, with two generations working in the industry. “I had been around my parent’s fish and chip business since I was 9 years old so it was a natural progression for me really.” After finishing his degree in 1999, Andrew turned down a programming job at British Aerospace to join the family fish and chip shop.

Mark wants to show that you don’t need to live near the coast to care about where your fish comes from; “I always felt it was important to serve sustainable fish, it’s the right thing to do and it’s the future of this industry. The MSC is the most recognised fish sustainability logo and to be able to add it to my menu gives my customers that extra reassurance that the fish they are eating comes from a sustainable source.”

Andrew has been running Skippers Fish Bar for almost a decade and it is his first to become MSC certified; “More and more customers are concerned about the provenience of the food they eat, they are also concerned about the environment and fish stocks. By becoming MSC certified it allows me to demonstrate that they can eat fish and chips from our outlet with a clear conscience!”

“Work has to be fun!” Says Andrew, “If you stop enjoying it, it’s time to go and do something else!”

Other MSC news for fish and chip shops Traceability campaign

Cornish hake

On Wednesday the 16th of March, the MSC launched the traceability campaign “From Ocean to Plate”. This campaign invited MSC fish and chip shops around the country to celebrate the traceability of all MSC certified fish. The latest results from MSC DNA tests found that 99.6% of MSC labelled seafood was correctly labelled. This compares with an average of 30% of mislabelled seafood products globally.

Did you know that, Cornish hake could be your next sustainable fish option on the menu?

MSC certified fish and chip shops received exclusively-designed campaign materials including table talkers and receipt holders that explained the traceability of MSC seafood.

By serving MSC certified Cornish Hake, you can support the efforts of a British fishery, working hard to ensure there are fish stocks available for future generations.

This is just one of the examples of how MSC support and work with certified fish and chip shops to promote their commitment and efforts in serving fish from certified sustainable sources.

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MSC certified Cornish hake

Plymouth, Brixham and Newlyn fish markets now hold chain of custody certification for the MSC Certified Cornish hake.

Ask your MSC certified supplier about MSC Cornish Hake.

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A taste of the Ocean

By Craig Maw, Kingfisher Fish and Chips As winners of the Good Catch award at the National Fish & Chip Awards 2016 we are recognised as a Fish & Chip business that has shown initiative in improving the environmental practices of our business with regards to the seafood we buy, serve, and promote. By increasing awareness and buying sustainably sourced fish whilst giving practical support to other businesses.

Sourcing sustainable high quality fish has been a major part of our journey to producing great fish & chips in our business.

We wanted to provide our customers with a taste of the ocean, and not just the standard Cod or Haddock. The way we think and operate means we are continually pushing ourselves and our business to stand out from the crowd.

Apart from the prerequisite of being quality driven, we were also driven to step out from the shadows and push boundaries and take fish & chips to another level. Not being one to do things by halves we immediately embarked on sourcing not only the finest seafood but it had to be responsibly sourced and sustainable. This set us on a journey for Kingfisher to become MSC certified.

At Kingfisher we feel it is vital to provide our customers with choice whilst never compromising on quality. We saw a big part of responsible sourcing, not only serving MSC certified Cod and haddock but also providing our customers with other choices, more choices! After a period of around six months we managed to source 12 top quality MSC certified seafood choices for our customers.

The quality of seafood on our menu had to be first class, it had to be certified sustainable and the suppliers had to be on board with our vision too.

Serving great fish and chips is rewarding enough, but to serve sustainable seafood and aid in making a difference to our oceans is the icing on the cake.

Working against the flow requires a lot of effort, sometimes having to create supply routes from scratch. Although we think we are on top of that now. But getting fish on plates, and building a fully sustainable multi species menu, which we also have to sustain, is a challenge of equal proportions – and one we are determined to meet!

So our seafood menu now consists of: Cod, Haddock, Hake, Pollock, Hoki, Plaice, Herring, Prawns, Salmon, Cornish Sardines, Saithe, Lobster. All of which we are very proud to say are MSC certified sustainable.

If fact we have the most MSC Sustainable Seafood Species on any food service menu anywhere in the world!

MSC Certification allows us to use the distinctive MSC ecolabel to communicate to our customers that our fish is from a certified sustainable source, and is fully traceable back to the fishery.

Choice for our customers runs even deeper too. We advertise fish cooked your way ‘just ask’… so when you visit our shop you can have fish in our delicious batter or breadcrumbs, and for healthier options grilled, poached or gluten free. We serve our fish with skin on, but you can also have it skinless.

So essentially at Kingfisher you can have fish cooked 10 ways.

Yes this is more work for us, a lot more work. But would we change back to two or three seafood species? No! Because it’s not about us it’s about our customers, the people who love our food and the choices we give them. www.kingfisherfishandchips.co.uk

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Seafood – Responsible Sourcing Written by Andy Gray, Trade Marketing Manager, Seafish The issues of seafood sustainability and responsible sourcing are becoming increasingly prominent in the foodservice sector, with growing numbers of customers and diners wanting to know more about how and from where the fish and shellfish they will be eating has been sourced. Communicating to customers in clear and simple terms as to where and how a business sources its fish, can help inform consumers about the fish they are eating and the efforts industry is taking regarding the management and responsible sourcing of the fish we eat in the UK, thus helping to reassure customers that they can continue to enjoy eating seafood.

What is it?

There are no single or simple definitions for the concepts of ‘responsible’ and ‘sustainable’ sourcing. However, the United Nations have previously defined ‘sustainable development’ as ‘development which meets the needs of the present without compromising the ability of future generations to meet their own needs’.

A sustainable fishery is one in which fish stocks are being harvested by fisherman in such a way that ecosystem health and the marine environment is sustained at the same time. Target fish populations are judged to be at healthy levels (this can be the case even if they are ‘recovering’ from having been depleted in the past). Importantly however, ‘responsible fishing’ does not necessarily confirm sustainability. Sustainability is the goal, while responsible fishing comprises the behaviours and practices which can help achieve it.

There is no single simple definition for ‘responsible sourcing’ and since in seafood there are many types of fisheries, fish farms and fish species, the range of factors influencing what is ‘responsible’ practice can vary greatly. However, the term does usually imply that, at the very least, the fish is being sourced in a way which complies with minimum management or legal requirements.

Although definitions continue to evolve, the Food and Agriculture Organisation of the United Nations (FAO www.fao.org) Code of Conduct for Responsible Fisheries is widely used as the global ‘handbook’ to define ‘responsible’ behaviours in wild fisheries.

Why is it important?

Because fish stocks and the environment are under pressure, we need to apply best practice to conserve stocks for the future. Whilst some of Europe’s previous stock management regimes have not worked well, science and understanding are improving and in general everyone in the supply chain is starting to work together to bring about change and improvement. This requires input from

everyone in the seafood supply chain – from fishermen adapting their techniques to retailers and chefs marketing a broader range of seafood to help get consumers to expand their acceptance of less well known species of fish and shellfish.

How can it be achieved?

The key to buying responsibly is to look for transparency and traceability so that you can be confident of the provenance both of the produce itself and the supply chain that has brought it to market. Consider all the options – direct sale or wholesaler, foodservice supplier, merchant or processor? Once you are sure you properly understand and have evidence of the respective seafood’s provenance you can decide which factors matter to you and your business and make informed and ‘responsible’ choices accordingly.

The UK seafood industry In general, standards in UK seafood are already high. Our fisheries management regimes are strong and many inshore areas are already managed for environmental protection. There are also high levels of compliance and engagement in responsible fisheries management by fishermen. However, approximately 80% of the seafood consumed in the UK is imported and most major seafood companies have developed efficient processes to identify and audit what is ‘responsible’. Overall, the UK already consumes the highest proportion of Marine Stewardship Council (MSC www.msc.org) certified product of any country in the world.

What values should I choose?

As a fish and chip shop or restaurant owner beware of making claims that can’t be substantiated whenever promoting seafood to your customers. Decide what is important to you and your business but be realistic. Do not automatically exclude particular fishing methods – firstly talk to your suppliers and if possible, fishermen. Think ‘product quality’ but expand the concept to cover all environmental aspects regarding sourcing, including for example fishermen’s endeavours in reducing fuel use and discards. Also look for certifications that assure quality and best practice – such as the Responsible Fishing Scheme www.seafish.org/rfs/ for fishing vessels or the Marine Stewardship Council sustainability standard. Think about working with such third party organizations, or at least investigate their core values. And finally, whatever you do when purchasing fish and shellfish, also make sure that your customer-facing staff fully understand the provenance of your seafood – so that they can enthusiastically explain it to your customers and guide them to make good menu choices.

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Where can I find reliable information?

Whilst the internet can be a fantastic resource, take care that the information you use has been properly checked for accuracy – peer reviewed – rather than built on assertions that have no evidence base. Fishermen and local inshore management bodies such as the various Inshore Fisheries and Conservation Authorities www.association-ifca.org.uk, can help you understand seasonality, fluctuations in availability and what is good value and plentiful. In addition, Seafish has a wide range of resources, information and publications to help guide your choices including the Risk Assessment for Sourcing Seafood tool (RASS) www.seafish.org/rass/ A good fish supplier should be willing to assist you as a shop/restaurant owner, in relaying the facts to customers of where and how their fish and shellfish has been sourced.

There are also a number of industry bodies that can assist fish and chip businesses better understand issues of sustainability and responsible sourcing.

Examples include: • Marine Stewardship Council www.msc.org • Marine Conservation Society www.mcsuk.org • Responsible Fishing Scheme www.seafish.org/rfs/ • Fish Source www.fishsource.com

How can I buy with confidence?

The seafood industry in the UK plays a leading role in raising procurement standards, but to ensure that you get the reassurances you need when sourcing and buying seafood, don’t be afraid to ask questions, look for evidence, get to know suppliers and don’t accept bad attitudes! Train your own staff to your standards; personalize your supply chain and use pictures and publicity materials to highlight your position and policies. For absolute confidence endeavour to buy against formal certification schemes such as the Marine Stewardship Council.

Environmental responsibility is a key area for the seafood industry in the 21st century. Fishermen in the UK lead the world in responsible practice and have been working with conservation organisations and statutory agencies for some years to ensure a sustainable future for our seas. To lessen the demand on more traditional types of seafood, Seafish always actively encourages consumers to be more adventurous and try a wider range of seafood - an approach that is supported by the wider seafood industry – and a great standpoint that the UK fish and chip can also champion to the consumer.

As consumers in the UK, we have a tendency to focus our wider seafood consumption on five main species – salmon, tuna, cod, haddock and prawns – and yet on any one day it is estimated that there is in excess of 100 different species of fish and shellfish available to purchase in the UK; a veritable bounty from the seas.

While cod and haddock are often regarded as the nation’s favourite whitefish species, there are a number of other fish species that you could consider for adding to your menu and thus expand the choice that you offer your customers – maybe by doing so even encouraging them to visit your shop or restaurant on a more regular basis.

Offering free bite-size samples of different species on certain days to encourage customers to try something new, or maybe a lesser-known ‘species of the week’ offered at a reduced promotional price, are initiatives that can work well when looking to introduce new lines to a menu. Hake is a fish that many consumers realise they really like when having the opportunity to taste it. Blind taste sampling tests amongst consumers with cod, haddock, hake, coley, etc., often throws up hake as being the tastiest of the lot in consumers’ views. Other species that you might wish to consider adding to your menu and which make excellent fish and chips include John Dory, Gurnard, Brill and Megrim. Why not expand your fish menu and give your customers a bigger choice – and let’s get more people eating more fish more often!

Commodity Watch FAS Fish Report Let’s do something different this month and look at the unique opportunities Fish & Chip shops offer, and for this I thank Seafish and their market research work with the NPD group for the excellent information we have available. If you want to know more, get hold of the March 2016 “Trends in Foodservice” factsheet from Seafish.

Foodservice generally is growing well with innovative ideas and new players, yet traditional Fish & Chip shops have seen a small reduction in foot-fall over the last 12 months. NPD’s summary of the opportunities for the entire seafood foodservice sector is Seafood’s weakness longer-term is “to strengthen its appeal to millenials; more presence in Casual Dining is key for this”. It was the physicist, William Pollard, who said a century ago “The arrogance of success is to think that what you did yesterday will be sufficient for tomorrow”, and we all know of Fish & Chip shops which clearly belong in the first half of the 20th century! So who are these millennials, what are their new ideas, and do they have relevance to our specific sector?

Let’s start with understanding millennials. They are now old enough to have entered the workforce so have the propensity to spend; they are the first generation to grow up with the internet so are familiar with technology; they themselves are trend-setters, they want more experiences and they have high expectations. Converging trends are evident world-wide, particularly online shopping, obsessive time management and overt individualism. Food traffic is increasing at all times of the day, including breakfast and lunchtime, neither of which are traditional Fish & Chip markets. On the other hand, growth is increasingly a function of customer service rather than price deals, a field in which our sector flourishes.

It’s not just about the meal anymore. Excellent customer service must be the first step and one where we have a head start over the competition. Your staff are the ambassadors for your shop and you absolutely must invest in them, train them and encourage them to grow. Learning and innovation go hand in hand.

Now let’s look at the new kids on the block. These may not be on your street, in your town or even known to you, but they are movers and shakers in London. New small chains are setting new standards. Franco Manca’s wood fire pizzas for example have been voted best in the capital and they sell at less than £7. Dishoom is not a regular Indian restaurant, people queue outside for up to an hour to have the privilege to eat there, and Chicken Shop is setting new standards with its fire roasted free range chickens.

Convenient locations are no longer enough as consumers want both price and quality. Supply is growing faster than demand, so how can we differentiate what Fish & Chip shops offer? Super-convenience helped by modern technology may be one answer, helping to minimise waiting time and to pay faster with contactless cards or mobile payment apps. Why should home delivery be the pizza offer rather than ours? Others have written in this Review about a wider range of fish products; in today’s increasingly fat-aware society we should be providing smaller rather than larger portions, bite size meals or street food.

Finally, let’s reflect on the power of attraction demonstrated by the major foodservice brand names which illustrates their power in pulling customers into each outlet. Macdonald’s leads the way with an average of almost 16,000 customers per outlet, followed by Greggs, Burger King and KFC around 8,000 each. Compare that with over 10,000 Fish & Chip shops whose average customer base is fewer than 600 and you can see what an opportunity for growth we should have.

My conclusion – opportunities abound, the potential for winners is enormous, the world will never again be what it was and Fish & Chips are both our history and our future. There is so much more to our business than simply the price of fish!

John Rutherford Executive Director – Fasfa Ltd.

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Welcome to the Cod's Scallops Provided by John Molnar, The Cod’s Scallops Back in 2011 the Cod’s Scallops was born, the brain child of John Molnar. The Cod’s Scallops aim to serve the freshest seafood to you whether eat in or takeout. As the service is informal from the moment you walk in to the restaurant you feel relaxed. This is the place to sit and enjoy the freshest of seafood prepared and cooked to your liking.

John and the staff at the Cod’s Scallops demand only the freshest, highest quality fish to serve to their customers and have achieved this by building a great bond with his fish supplier. This is a key factor to the rapid success of the Cod’s Scallops, as they are not solely a fish and chip shop. Incorporated into their shop is a fresh fish counter where customers are able to purchase various species of fish and shell fish.

John is a chef by trade and has been brought up to use various types of fish so he questioned why this wasn’t available within the fish and chip sector. The UK is an island and surrounded by water, why not use what is available? All the fish at the Cod’s Scallops is delivered daily and where possible is sustainable. Availability is different each day and is dependent on what has been supplied.

The original intention for the fresh fish counter wasn’t to sell the fish but to teach consumers about the fish that is available and to provide the experience you often see when on holiday in a foreign country. Now customers are able to pick the fish they want to have and be served it in a few minutes.

Being diverse and offering customers an option other than the standard battered cod or haddock allows a customer in John’s words a ‘Guilty Pleasure’ more often. A customer could come into the Cod’s Scallop for fish and chips one day, but they may then leave the shop also buying lobster or crab for later in the week. The options on offer also cater for the groups of customer who are undecided on what meal to have. A traditionalist will opt for a haddock and chips while on the

same table a ‘Taste of the Sea’ option may be offered, for example smoked salmon or dressed crab.

With John not knowing what he is selling until the day, he has to train his staff to advise this customers. They must be ready to perform a ‘Ready, Steady, Cook’ scenario to show customers the best way to prepare the fish with the ingredients they have at home.

The core principle of the Cod’s Scallops is a traditional fish and chip shop, with fish fried in real beef dripping and a secret batter recipe, as with 70% of sales still being cod, haddock and hake. The shop appreciates its regular customers who purchase the usual mini cod and chips, but with the aim to convert and communicate the many different beautiful flavours of the sea.

In the short life of the Cod’s Scallops they have already become a prestigious awarding winning fish and chip shop. They have been awarded the NFFF Fish and Chip Quality Award, the Best Newcomer at The National Fish & Chip Awards 2014 and 3rd Place Independent Takeaway Fish and Chip Shop of the Year Award at the National Fish & Chip Awards 2016.

The Cod’s Scallops also proves you don’t have to be situated on the coast to showcase the taste of the sea and if you wish to offer fresh sea food of various varieties you can succeed. It is all about the effort you put in to make your business a success, have educated staff and work with your fish supplier on a day to day basis.

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Plenty of Fish in the Sea! Provided by Richard Ord Sr, Colmans of South Shields Colmans of South Shields are four generations old and have built there reputation by not compromising on quality or service. At Colmans of South Shields they believe in offering quality, sustainable fish and chips and they don’t just stop with cod and haddock, they embrace all species in the oceans around the UK. Colmans is situated between North Shields and Sunderland Quays which provides excellent, fresh, high quality produce to its customers. If you visit the restaurant or the takeaway you can sample the great taste of the sea. The menu is daily and will only serve fish which is in season and available, this is all down to the quality aspect that the fish must abide by to be served.

You will see regularly on the menu lemon sole, plaice, gurnard, langoustine, lobster and squid. They are not high profit earners for Colmans, they are simply on offer because of Colmans ethos of educating their customers to try the many different species of fish which grace the oceans around the UK. Richard believes there is a current trend in the world today that people are more willing to be adventurous and to try new taste in life, this is down to people packing their bags and travelling to different areas in the UK, Europe and further afield. Once they return home they want to find these flavours and taste at home, which means customers are wanting to try Colmans squid.

Cod and Haddock are our customers firm favourites, but demand for other species is growing Colmans is a fish and chip shop primarily and cod and haddock are the biggest sellers and always will be. These are behind the success of quality fish and chips.

Colmans will offer fried, grilled and wet fish to its customers

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either through its restaurant or takeaway. A point Richard Ord stresses you must add is more strings to your bow and provide the customer with what they want and need.

Sustainability is also key, if your suppliers are providing you sustainable fish promote the fact, customers are more aware of how products are arriving on their plate and in their takeaway packaging.

Are you thinking of offering more?

Richard Ord Snr stresses you don’t need massive preparation room to provide more than cod and haddock to your customer.

All the staff are trained in all aspects of what’s provided to the customer, but do have an in house fish monger who is able to prepare all the fish.

Colman’s are situated in a wonderful position to provide their customers with the fish which is available. You can speak to your supplier and build up a great relationship with them.

Your suppliers are the experts in the whichever field they are supplying and will always be willing to offer assistance and advice to any species you may be wishing to provide to your customers.

What’s next for Colmans of South Shields After 4 Years of planning, Colmans of South Shields will, next month, begin to convert one of South Tyneside’s most iconic structures into a seafront fish and chip restaurant. The new Colmans restaurant will be run by Richard Ord Jr and will carry the same ethos as its sister shop but more shell fish will be available alongside an oyster bar. Colmans famous fish and chips will continue to be served at both locations and for more information, the Fish Friers Review will continue to provide updates on the progress of this exciting project.

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Henleys Wet Fish Display Written by David Henley, Henleys Fish and Chips the counter staff. You will all agree we work hard in the preparation side of the business which many customers don’t even know about.

I have been in the fish and chip industry for 34 years and about 12 years ago I purchased an empty newsagents with a view to gaining planning permission (which took me 2 years, but I won on appeal and that's another story) to open a new fish & chip shop in the Village where I live, Wivenhoe.

The whole idea behind buying my own fish and chip shop after many years in the trade was that I wanted to showcase fish & chips at its best. With all the experience I had built up from being in the trade I knew just how great a product we had on our hand.

The journey in my shop began, I removed all internal walls so customers can see our prep areas such as potatoes being peeled. I felt this offered a valuable insight into what actually goes on behind the scenes at a fish and chip shop.

So many times you will walk into a fish and chip shop and just see the frying range and

What I really wanted to do, and my main aim, was to enhance the image of the traditional fish & chip shop. I came up with the idea to install a wet fish display in our counter with the frying range directly behind.

Every day before opening, we stock up our wet fish display with a selection of fish, we include boxed salads and dress with lemons & parsley which look amazing and I believe add a whole new dimension to my fish and chip shop.

Our customers can choose their piece of fish and have it fried before their eyes, I know some very fine restaurants which do not offer their customers this service, this not only makes us unique but we also stand out from any competition.

All the staff at Henleys are educated to provide the customer with answers to any questions or enquires they may have. They are all knowledgeable regarding sustainability. This allows our customers to “buy with confidence”. With so many fish available in the ocean we believe it’s vital to offer an education to customers, by opening the shop up to showcase the preparation area and displaying the wet fish counter, we show our customers the whole process of a fish and chip shop.

The benefits to offering wet fish are, • Wet fish is exempt from VAT • We are able to promote more sustainable alternatives if the customer can see the quality of the fish they are more likely to purchase and try it.

• Gives us the opportunity to engage with our customers, when in season we even sell "Dressed Cromer Crabs"

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Fish species Net the opportunity by extending menu choice of MSC certified species The wave of support and commitment towards offering MSC certified sustainable seafood within the fish and chip shop sector, was also reflected in the success of many certified chippies winning awards in this year’s National Fish and Chip Awards 2016.

With growing availability of certified seafood, it’s easy to see why more and more chippies are looking to get MSC certified and offer the assurance of an ecolabelled sustainable and traceable range of fish species to their customers.

MSC certified fish and chip shops are looking to their certified suppliers to increase the range of MSC species on their menu, beyond the ever-popular cod and haddock.

Smales, an MSC certified fish supplier with a wide range of certified fish, has seen a notable increase in the amount of enquiries received for MSC products – such as certified plaice and spiny dogfish. “Many shops are aware of MSC cod and haddock but are now starting to realise there are other species available with MSC certification that offer a great opportunity to expand their sustainable menu offering” explained Bobby Joyce, (Smales National Sales Manager).

Spiny dogfish or rock salmon as it’s sometimes referred to, is an older, traditional menu choice, but has only fairly recently been available as an MSC certified species. It’s important to note that the (Marine Conservation Society) MCS’s Good Fish Guide lists the North East Atlantic spiny dogfish as red listed species – whereas the MSC certified spiny dogfish, from the Western Atlantic in the United States, offers chippies the sustainable assurance that comes with sourcing from MSC certified fisheries.

Smales offer MSC dogfish from Arctic Star, supplied skinless and frozen in large, extra large and jumbo portion sizes, and fished in the North West Atlantic FAO 21. It is also available from FAS (2000) Ltd.

“Sustainability of fish stocks is the most important asset for our industry - it protects the future of the sector and gives a fantastic message to promote. Every week, month and year, there is yet more interest and stipulation from our customers regarding information on the certified sustainable fish and seafood they buy from us, and in turn they are passing these facts on to the general public that visit their shops.

We have always worked closely with the quota holders that supply us, to be assured that protection of the species is paramount in their catching policies. We have also held the MSC Chain of Custody accreditation for many years. This is now being mirrored by fish and chip shop owners across the country, which is not only refreshing to see but, crucial to the ongoing success of the great British takeaway.”

MSC certified plaice is another delicious species that is a more local alternative to dogfish. National award winner, and MSC champion Kingfisher Fish and Chips in Plymouth, were one of the first use plaice, having been keen to promote its sustainability and suitability for MSC certified chip shop menus, adding it to their own menu range of 13 certified sustainable seafood choices!

George Clark MSC Commercial Manager commented; “Displaying a good range of ecolabelled fish species on your menu opens up new opportunities for fish and chip shop owners. By combining these new species with the assurance provided by the MSC ecolabel, you can support sustainable fishermen, while helping your customers to try something new, or revisit an old favourite that has come back into fashion.”

Smales offer MSC plaice fillets from the Van Der Lee brand, skin on and in sizes 170-200g, 200-230g and 280-340g. It comes from an MSC certified fishery in the North East Atlantic, FAO Area 27.

For further details please contact George Clark at the MSC on george.clark@msc.org or call 0207 246 8917.

Bobby Joyce of Smales, explained their wide range of frozen-at-sea certified fish is distributed across the UK with England and Wales receiving a next day service. He describes the importance of sourcing and serving certified sustainable seafood.

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www.msc.org/getcertified Alternatively for MSC certified supplier info contact: Bobby Joyce (National Sales Manager) 01482 324997 www.smales.co.uk

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Arnside Chip Shop Refresh their memories at the NFFF Training Academy With over fifty years of experience in the fish and chip trade between them, the owners and staff at Arnside Chip Shop in Lancashire analysed what they had done and what they had learnt.

After so many successful years it would be very easy to think that you knew everything there was to know. But it’s hats off to these guys, as they made the decision to embark on a refresher course with the NFFF, learning the best practice skills delivered at the NFFF Training Academy. Robin Miller, his father David, brother Simon and colleague Emily joined Richard Wardell in a one day course.

Training is vital for any organisation, be it for new start-up businesses or a business that has been running for many years. As humans we naturally work on instinct, and on a working day, instincts can take over from what is fundamental and what you may have once been taught.

Techniques and methods are constantly adaptable and change over time, this is why the NFFF are firm believers in providing best practice training, one slight adjustment to an existing method could improve your business unrecognisably.

David Miller explains: "There have been a lot of advancements in what is best practice in preparation and cooking fish and chips from when I started frying 28 years ago. We came on the course to see how our processes compared with what is best practice and to learn methods that would improve the consistency and quality of our product.�

At the time of the training course, Arnside Chip Shop was closed as it was undergoing a major renovation. Central to this refurbishment was the installation of a new five pan high efficiency Florigo frying range with advice and guidance provided by Florigo Area Sales Manager John Georgallis. With the new renovation Robin believed this was a perfect time for a fresh start, and to go back to school.

The NFFF work with many different Associate Members, and through this the NFFF Training Academy is fitted out with all the latest tools to run a successful fish and chip shop. It allows students to come and sample a piece of equipment, a Bold peeler and chipper, a Peel Tech waste collector, external or internal filtration machines for the frying ranges without the need of making a potentially expensive mistake as the equipment in question may not be suited for your shop premises or for you.

The NFFF One-Day Training Course offers existing fish friers a valuable refresher on;

Potatoes Discussion focuses on the ideal storage conditions along with the characteristics of a good quality chipping grade potato. Students are shown the six steps to making perfect chips which involves the use of Drywite All Seasons. They are also shown how chip yield can be affected by over-peeling.

Batter Making your own batter from scratch or using a proprietary batter mix are considered along with using an electric mixer or mixing by hand. The students prepare their batter by adding a proprietary brand (Kerry Foodservice or Middleton Food Products) to cold water, which has been stored in a fridge, and mixed to the consistency of single cream.

Oils & Fats Students are taught about the importance of good frying medium management which includes the cooking of dry chips, regular sieving of batter scraps and a filtering demonstration using either a Merlin or Vito machine or the in-built filtration system on the Martyn Edwards Frank Ford frying range.

Fish Different species are discussed along with the different types including frozen at sea, individually quick frozen and wet fish. The importance of buying from a reputable supplier who sources fish from sustainable stocks is also highlighted with the Marine Stewardship Council certification standard emphasized. Students are encouraged to use any ‘leftovers’ in homemade fishcakes to minimise wastage.

Frying This part of the training course is conducted on either a Mallinsons traditional frying range or a Martyn Edwards Frank Ford high efficiency frying range. Students are shown how to cook chips either by blanching or straight through whilst fish are cooked with and without rice cones.

Richard Wardell, NFFF Training & Accreditation Manager, said: “Robin, David, Simon and Emily were a pleasure to teach. Despite them having over fifty years experience in the industry, it was clear to see that they believe in continuously improving which is why they attended the training.�

The Arnside Chip Shop re-opened on 17 March and Robin Miller stated: “The whole training course was beneficial especially the chip and fish preparation aspects. We have amended the way that we prepare chips and understand the importance of using a potato preservative which keeps our chips dry. This has a positive knock on effect of producing healthier chips as they absorb less oil and the temperature drop on the frying range is minimal which means that we are spending less money on our energy bills.�

If you possess many years industry experience like the staff from Arnside Chip Shop and would like to complete some refresher training, please contact Helen Brook: h.brook@federationoffishfriers.co.uk or call 0113 230 7044 to find out more about our training courses.

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You are covered with NFFF Membership Have you maximised your membership with the NFFF As part of service provide to members ‘Lighthouse Business Protection’ contains

the we our the

• 24 hour confidential advice line for any employment, health & safety and legal issue.

• On-line documentation service – from employment contracts to partnership agreements.

• Tax advice line (9am to 5pm weekdays) plus tax protection.

We advise our members to visit www.araglegal.co.uk, once on the site if you have never signed up you will need to contact the NFFF Head office for a voucher code which someone will be able to provide you with in minutes. After you have received the voucher code all you simply have to do is register yourself on the website and you are free to use all the services provided.

You will find, • Business start-up o Business start-up agreements o Protecting your ideas o Terms & conditions • Debts & debt recovery o Debt, bankruptcy and liquidation

o Debt recovery o Guarantees & assignments • Ecommerce • Employment o Employment procedures o Employment contracts o Hiring staff o Discipline and dismissal o Sickness & absence • Health & safety o Health & safety • Intellectual property o Protecting your ideas o Copyright and trade marks • Property o Tenancy agreements o Commercial - leases and licences o Landlord's notices and letters o Residential - Notices and letters • Purchase & sales agreements o Sales agreements o Agreeing to buy and sell o Assigning and terminating a contract • Legal health check

NFFF Members Recommend “The service is fantastic, it’s a simple, step by step guide to any issue you may encounter. They do not just throw information at you and let you sink in the legal system. The staff are supportive, respectful and nonjudgemental. They will always send you further information on any issue you may have be it employment contracts, maternity cover, disciplinary issues.

I can sit in the comfort of knowing everything I do is 100% correct and that I have it all written down for any issue that may arise.”

Ziahad Amin, Fish Dish – Bradford

“At the Ashvale we use the Lighthouse Business Protection to safe guard how our own procedures are run, which is fantastic for reassurance to know what we are doing is up to date. If a small enterprise were to use the service it would be invaluable, everything is there to make sure your business is legally covered.”

The Ashvale – Aberdeen, Scotland If you would like to be covered by all these services, please do not hesitate to contact us to become a member of the NFFF and contact the NFFF on 0113 230 7044.

Other benefits include 24 hour technical advice & support, Exclusive offers from NFFF Associate Members plus much more.

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ISSUE 2 MARCH 2016

NFFF Associate Members NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term.

All companies who have applied to become Associate Members have been approved by the NFFF Board of Officials.

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

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

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

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

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

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

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Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase.

Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members.

• Card Terminals & Card Processing • UK's 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk Great Annual Savings Group The Great Annual Savings Group exists for one reason: To save you money and time on your variable business costs.

Contact: Steven Patrick Tel: 0191 4274534 Email: Darren.murrell@ greatannualsavings.com Web: www.greatannualsavings.com npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line. As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers. Find out more and request a call back at: www.npower.com/NFFF and we’ll call you.

Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF DUCT CLEANING/RANGE SERVICING D.M.S Duct Maintenance Service DMS are at the very front of the cue when it comes to customer safety and air hygiene. All work carried out by our team willexceedthe guidelines of the tr19 and BSEN 15780-11 regulatory standards Contact: Dale Whittaker Tel: 0121 286 6661 Mob: 07733242382 Email: info@ductms.com Website: www.ductms.com

Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment.

NFFF member discount. All works insurance compliant TR19 certification. Video of clean available.

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

Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning.

Contact: Paul Douglas Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk Spettro Duct Clean Professional duct cleaning services.

Contact: Amy Kieran Tel: 08001522640 / 01773602603 Email: admin@spettro.net Web: www.spettro.net FINANCIAL, LEGAL AND INSURANCE Brian Thornhill Insurance We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a

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NFFF MEMBE DISCOU R AVAILA NT BLE

significant number of fish and chip establishments throughout Great Britain.

Contact: Lucy Thornhill Tel: 01924 499182 Email: quotes@brian-thornhill.co.uk Web: www.brian-thornhill.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops.

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Milner Solicitors Leeds-based Milners Solicitors has been helping businesses and individuals in the UK and Europe with expert legal advice and representation since 1897. Our personal service on every matter ensures every client benefits from experience and expertise that enables swift turnaround of work, as well as solutions and advice that have clients’ long term interests at heart. We provide a full suite of Personal and Business legal services, including Dispute Resolution & Litigation, Commercial & Corporate Law, Commercial and Residential Property, Employment Law, Family Law, Wills & Trusts.

Contact: Mat Haynes Tel: 0113 3801 859 Email: mat.haynes@milnerslaw.com Website: www.milnerslaw.com 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 AVAILA NT food establishments from the BLE smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs.

Contact Phil Hodgson

Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Collins Seafoods Limited 'Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.'

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

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

Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion.

Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality value-

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NFFF Associate Members Business Directory added and natural seafood range. All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk

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

T Quality ‘Suppliers of fish and sundries to the fish and chip industry’.

Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk

Middleton Food Products ‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’

Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com

GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great.

Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service.

Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way.

Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help.

Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier.

Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk

S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients.

Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee.

Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool.

Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com Shoppers Anonymous Shopper Anonymous delivers the most comprehensive customer feedback programmes, including mystery shopping, to help improve sales, profitability and customer experience.

Contact: Chris Lowe Tel: 07818 015317 Email: chris.lowe@shopperanonymous.co.uk Website: www.shopperanonymous.co.uk GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings.

Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com

Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’

Contact: Alan Peace Tel: 01454 201666 Web: www.kerryfoodservice.co.uk

Avanti Hygienic Walls & Cellings Avanti are a forward thinking nationwide company who have served industry for over 25 years.

Avanti offer a ‘Concept to Completion’ service with our no compromise, dedicated installation teams, backed by a 25 year guarantee, that makes them number 1 for your hygienic installations.

Contact: Harvey Jones / Jill Foxton Tel: 0800 633 5105 Email: avanti.hygienic@btinternet.com

LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips.

For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: cklinge@klinge-chemicals.co.uk Web: www.losalt.com/uk

Barland Shop Fitters Bespoke fish and chip shop refurbishment specialists operating throughout the UK! We design what your newly renovated fish and chip shop would look like, with 2D or 3D visual images. Then once you are happy, we carry out the necessary installations. Once completed you will have an attractive modern looking fish and chip shop. For a free quote, get in contact with Barland Shop

Fitters today!

Contact: Robert Cleveland Tel: 0800 043 1153 Email: info@barlandshopfitters.co.uk Web: www.barlandshopfitters.co.uk

Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips

BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk

Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system.

Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence.

Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning.

Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry.

Specialising in bespoke shop fitting, we offer restaurants and fastfood establishments with complete kitchen and dining area re-designs and installations.

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

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

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

Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk 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.

Sign Focus Signfocus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions.

Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work.

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

Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com Steve Hill Services Running low on Contact: Marie filter papers & supplies, need a The filter lady service or repair for your Merlin, Opal, & Tel: - 01452 521081 or Mobile: 07860 232741 Pura, Aries or BitterlingEmail: typefryingfilters@gmail.com oil filter machine. In need of replacement parts, Web: www.fryingfilters.co.uk repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service

Suppliers of Reconditioned filter machines, Spares & repairs For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer Prompt, reliable, friendly service.

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ISSUE 2 MARCH 2016

NFFF Associate Members Business Directory Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Olenex Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the fryers’ favourite for over 50 years.

Contact: Cyril Solomons Tel: 01322 444836 Mob: 07714 335464 Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele /P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last."

Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’

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

Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled

Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network.

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

Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory.

Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology.

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

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years.

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

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

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

Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz

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

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

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

Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components.

Contact: Steve Wilkie Tel: 01592 775269 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream.

Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory.

Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk

Henry Colbeck Ltd ‘Suppliers to fish and chip shops, having distribution bases in Gateshead and Scotland covering North East of England, Cumbria and Scotland.’

Contact: Duncan McLean Tel: 0191 4828406 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service National wholesaler JJ Food Service is a £182m foodservice specialist with eight branches across the UK and more scheduled to be opening in 2016. The business delivers to Quick Service Restaurants, cafes, restaurants, local authorities and more, offering a wide range offish and seafood items including Frozen at Seacod, haddock, plaice, dogfish,cold-water and warmwater prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options.

Next-day delivery is available for orders placed up until 9pm and same-day collection is available for all customers, seven days a week.

JJ's three-month price hold means that customers can enjoy highly-quality products at competitive and consistent prices.63% of JJ’s sales come from orders placed online.

Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991 Email: info@jjfoodservice.com; sueguilfoyle@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’.

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

All NFFF Associate Members are approved by the NFFF Board.

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

Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply.

Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com

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It’s Official Available Now! The All New Merlin Masterfry Is Now The Most Poweful and Efficient Filter Unit Available In The UK Today Superpad Activated Carbon Single Pass

Superpad Clear Flow Single Pass

Kiremko Basket Liner for 4 x Finer Filtration

Rectangular for Bitterling BLA 170

Premier F24 Premsorb Superpad Suitable for Florigo Built in Filtration

42cm disc for Merlin, Bitterling Aries and Pura

Call 01325 377189 or Buy online @ www.premier1filtration.com 44

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ISSUE 2 MARCH 2016

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Traders Board

Experienced fish and chip fryer required for part time work / relief frying busy shop in Pontypool, South Wales. Working days are Monday to Saturday. Please contact Ben on 07737 123957 or at benowens@aol.com

JJ on the hunt for fish & chip sales specialists National wholesalers JJ Food Service is on the look out for new Field Sales Area managers in Leicester, Newcastle, Manchester and Leeds who specialise in the fish & chip shop industry.

With eight branches across the UK and three more planned for later this year in Leicester, Newcastle and Dagenham, the business is rapidly growing and looking for talent to join the family.

General Manager Terry Larkin said said, “We need lively, outgoing and motivated people to sell our products to fish & chip restaurants and other catering establishments in the UK. This is a great opportunity for anyone who knows how to negotiate with people, understands the fish & chips sector and is competent with technology. In return, we can offer a competitive commission based salary (the more you sell, the more you earn) and all the training you need to help you develop.”

Candidates must be eligible to live and work in the UK. Only successful applicants will be contacted. JJ Food Service Ltd is an equal opportunities employer. Apply online at www.jjfoodservice.com

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.

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

DUCT CLEANING SERVICE LTD For all your ducting needs.

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

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

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

Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580799763 or Darren on 07974676224.

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

Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Stuart Atkinson Tel: 07885 249855 E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ TREASURER Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

Regional Directors for England Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

Relief Fryer Wanted 2 weeks cover for the 1st September to 16th September covering the two owners.

Must have experience in running a fish and chip shop restaurant and take away.

Having knowledge of ordering stock would be an advantage.

Mr Mike Smith Tel: 07913 537105 - E-mail: grumpsusa@yahoo.com C/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJ Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 Mr Craig Maw Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS

Other Regional Directors

Working days are Tuesday to Saturday as current staff will cover the Monday. We are closed Sunday.

REGIONAL DIRECTOR FOR SCOTLAND Mr Stuart Atkinson Tel: 01307 464009 - E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ

Mon - Thurs hours are 11.30 a 2.30 & 4.30 9ish Fri and sat is 11.30-9ish. Morning prep starts at 9.30 Comes with 2 bedroom accommodation and a garage.

REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

Contact us by email or phone baystrudi@googlemail.com or 01566 248064

FIND US ON

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

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THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

10 questions with...

Andrew Crook, NFFF Treasurer 1. What would you do with £500,000?

I think I would buy an Aston Martin and a place in Spain and spend some quality time driving over there!

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

In the UK I would love to explore the southwest, never had chance but plan to do it soon. Abroad would have to be Madagascar, not into beach holidays and Madagascar has to be the ultimate place to explore to see nature at its most diverse.

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

I have to say football, lost interest in watching the Premiership though, support PNE so if we ever get up there I reserve the right to change my mind!

Least favourite has to be baseball, I went to a game in Toronto watching the Blue Jays vs Kansas City Royals, the longest afternoon of my life!

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

Would have to be the ability to fly, spend too much time on Motorways these days, although x ray vision would be good too ;-) 5. Which three people, dead or alive, would comprise your perfect dinner date?

Sir David Attenborough, Stephen Fry and Billy Connolly.

6. Describe your perfect weekend.

Just spent the weekend in Ireland tracking down the birthplace of my Granddad, which was pretty good. Especially the Guinness.

7. What is your favourite drink?

Nice Glass of Red, best I’ve had so far is Amerone – but happy to keep doing research.

8. Do you prefer cod or haddock?

Love both, probably have more cod but that’s the main species I sell so it’s the one that tempts me the most!

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

Going to a fish and chip cafe, on Friargate in Preston, with my mum and my Gran once a week. My mum then put an offer in for the shop and that was the start of our fish and chip career.

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

I think our industry and the entire supply chain can be very proud of the way we have all pulled together to ensure fish stocks recover. It has involved a lot of work, from the fishermen right through to ourselves serving fish and chips to achieve this and get the facts out to the general public. I think more shops will be looking to get MSC Chain of Custody to show unequivocally they source responsibly, I have just gone through the process myself.

Potato quality has certainly improved over the last ten years with more care being taken with storage and transportation and the introduction of varieties that store for longer. I think the public have come to expect a golden crispy chip and we are able to deliver that almost all year round.

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