Fish Friers Review Issue 3 2018

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 3 // MAY 2018

FRIERS

FISH

REVIEW

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

WELCOME TO THE

REVIEW

CONTENTS 04

14 34

10-11

CONTACT US

National Federation of Fish Friers Federation House, 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 230 7044 E-mail: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk

We have also announced the date of the NFFF Ball.

We want to encourage more shops to attend so we have tried to keep the accommodation and ticket price as low as we can but we still intend to deliver a great night of food and entertainment. It is also a great opportunity to meet other shops and form friendships in the industry. It really does add an extra dimension to working in fish and chips.

Single use plastics and public health issues keep appearing in the news, we think that is likely to continue for the foreseeable future. The NFFF is working with our associate members, the British Takeaway Campaign and Public Health England to ensure our members get the latest information and also that our industry has a voice when the government are looking at legislation. We are committed to protecting our industry to the best of our ability and ensure we will all be able to trade in a responsible way in the future. We have recently released ChipChamp.co.uk, a microsite to help you produce the finest quality and healthiest chips possible, we hope you find it to be a useful tool.

PRESIDENT’S NOTES

FRIERS

FISH

As we leave winter behind and start to head into the warmer weather our thoughts must turn to National Fish and Chip Day. This year the first Friday in June falls on the 1st of the month. I see a lot of discussion online about Friday being the wrong day and nobody wanting to offer discounts on a Friday.

National Fish and Chip Day is designed to be a celebration of the Nation’s favourite dish and an opportunity to showcase what we do. If you don’t want to do a promotion then that is fine but the day can be a great opportunity to have fun and create a buzz in your shop. The NFFF will be supporting NEODA on the day to make sure National Fish and Chip Day 2018 is the biggest yet!

If you have any ideas or suggestions please feel free to contact me direct, or any board member.

We are here to help, it’s your Federation and we are always there for you.

FISH FRIERS REVIEW Issue 4 Copy Deadline - 18th May 2018 Booking Deadline - 25th May 2018 Publication Date - 22nd June 2018

Andrew Crook NFFF President

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STAY CONNECTED Master Fryer!

And the winner is...

Masterchef Judge Gregg Wallace knows the way to treat his wife with birthday fish and chips!

James Morris, Head of Business Development of James T Blakeman Co announced the winner of the free NFFF In Shop Training on the NFFF social media feeds on Tuesday 17th April. To find out if you were the lucky winner turn to page 6.

It’s almost time, National Fish and Chip Day! – Say Hello Kerry Foodservice the producers of batter mixtures, sauce mixes, flours, breadcrumbs, coaters and other mixes, specifically created for use in fish and chip industry.

SOCIAL TALK

Check it out at www.kerryfo oodservice.co.uk

Why not give NEODA a follow on Twitter, with National Fish and Chip Day coming up on Friday 1st June keep up to date with all the news You can find them at the following address: @neoda_oils https://twitter.com /neoda_oils

WANT CHEAPER INSURANCE FOR YOUR TAKEAWAY?

Follow the NFFF and join social media conversation!

Looking for the latest news and reviews regarding the industry, look no further than the NFFF website www.federationoffishfriers.co.uk or simply follow the NFFF via social media to see the latest updates and news of what’s happening in the industry we all love!

On Facebook www.facebook.com/Nfffleeds On Twitter www.twitter.com/NFFF_UK On Instagram www.instagram.com/nfff_uk

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MEMBERSHIP PORTAL Always learning, don’t be afraid to ask for help!

On Saturday 31st March I met with William Routledge, owner of Bills Fish and Chips and NFFF member for 26 years!

Located looking out on Cullercoats Bay, in-between Whitley Bay and North Shields, Bill’s Fish and Chips was bristling with activity when I visited.

It was lunch time, the day after the busiest day of the year in the fish and chip world, Good Friday. Owner William Routledge, 83 years young was working away in the back of the shop preparing chips for the upcoming trade.

William has been in the fish and chip trade for 26 years, and for all this time he has been an NFFF member.

On Wednesday 28th March, the Wednesday before the expected busy Good Friday service, William called the NFFF Head Office with a blanching chips enquiry.

Being a member of the NFFF, William is aware of the benefits on offer to him and isn’t afraid to seek advice, if and when he needs it. Within a day William had his issue dealt with by the NFFF Board of Directors and was ready for Good Friday.

YOUR NFFF

During my visit, I sat down with William to discuss his time in the trade and why he doesn’t see retirement coming up and time soon.

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As we met, Bill (William) was eager to show me the front cover of the newspaper, the story that was running was about young people not being given employment, on which Bill commented, “It’s not correct, we need to be encouraging young people into work, they are our future.” Bill went on to say he employs over 15 members of staff, from himself at 83

years of age down to Saturday staff at 17, he has pride in the fact that some of his staff are long term.

Asking Bill, what brought you into fish and chips? He replied that he originally started off as an engineer, from which he moved onto owning a wine bar in North Shields, then to owning the local pub before seeing the potential in fish and chips!

I asked Bill how he found Good Friday, before he answered you could see his eyes settle on a couple who arrived no less than 5 minutes before and were still to settle at a table, and he wonders why are they still waiting! Bill takes it upon himself to add the customer service value to ensure they are OK and reassured that their fish and chips are on their away.

The moment shows that after the many years in the industry, Bill continues with the golden rule of good customer service.

As a Federation we are proud of the work Bill has carried out and his un-wavering passion for the industry. Bill understands the value of being a member of the NFFF and looks forward to each issue of the Fish Friers Review.

Without fish and chips he says he would only be sat at home getting bored.

Thank you for allowing me into your domain William, it was a pleasure to meet you.

Membership Returning Members Feb 2018

Direct Debit Renewed Members Feb 2018

11 Membership

27 Membership

Did you know!

If you sign up to a yearly direct debt with the NFFF you are guaranteed a 10% discount of your membership

New Members Contact Mr Adrian Watson Miss Hong Xue Mr James Verrill Mr William Crampsie Miss Catherine Jones Mr Sidharaj Odedra Mr Rohan Paul Soni Mr Stuart Watson Mr Mitchell Sherriff Mrs Kelsi Stone Mrs Jane Stevens Mr George Formaro Mr Raj Khaira Mr Bob Singh Mr Simon Prior Mr Charlie Collins Mr Navab Bookie

Company The Café Royal Buildings Golden Cod Eskdale Fisheries Hooked and Cooked Pontmulais Odedra & Sons Paul’s Fish Bar Troy Chelmund’s Fish & Chips Fairbrothers Fish & Chips Lizzie’s Plaice Gateway Market & Café Top Catch Fish & Chips Ipswich Codfellas Smiles Fish & Chips Frydales Five Flavours

City/County Newcastle Upon Tyne Doncaster Whitby Bishop Auckland Merthyr Tydfil Sheffield Warrington Virginia, USA Birmingham Denmark Darlington Iowa, USA Southampton Ipswich Beaconsfield Leicester Doncaster

Contact Mrs Priti Patel Mr Mick Sandhu Mrs Sally Michael Mr Kenneth Michael Mr Lucas Lambrou Mr Tony Forgione Ms Tracey Bucknall Mr Felipe Silva Mr Andy Crombleholme Mr Jeffrey Bell Mr Matt Phillips Miss Jessica Winterbottom Mr Ravinder Singh Mr Sivanesan Rasiah Mrs Karen Jobes Mr Gaurav Sambi Mr Parminder Singh

Company Kishans Fish Bar Markeaton Fish Bar Alma Park Fish Bar Jolly Fryer The Fish Inn Captains Fish & Chips The Crispy Cod Fish Hut Paddock Barn

City/County Northampton Derby Grantham Bridlington Clacton on Sea Hoddesdon Southsea Burton on Trent Bradford Newcastle Upon Tyne Braintree Stalybridge Sunderland Rotherham Morecambe Bradford Welling

www.federationoffishfriers.co.uk

YOUR FEDERATION, YOUR LOVE FOR FISH AND CHIPS! Location: Mitcham, Surrey Years in the trade: 50 Years

What brought you into the fish and chip industry: About 50 years ago, aged 10, my mother’s relative had a fish shop on Roman Road, Mile End in the East End of London. I was always in there and doing some minor chores. I would always be calling in to treat myself to the gorgeous food they would produce but also to help out with minor jobs within the shop as families do.

Why did you join the NFFF? Many years ago we were part of the Home Counties Fish Friers Association, the President was Mrs Carol Merryweather who owned a shop in Cobham, Surry When I joined as a member I was able to speak to and be a member alongside the greats in our industry such as Mr Fred Capel at Chez Fred, Mr Tony McDermott from Mc Dermotts, Harry Niazi at Olley’s Fish Experience and Toffs of Muswell Hill, a fellow Cypriot and the first ever winner of the National Fish and Chip Award Independent Takeaway Fish and Chip Shop of the Year.

At the NFFF I was also able to seek advice and talk to people like Mr Hutton, Mr Pili and the ‘Don’, Mr Arthur Parrington.

Moving forward I still have the shops and industry personal I have spoken about earlier but new people are joining and passing on advice and moving the trade forward.

Over 40 years I have had the pleasure of being part of it all and still in there getting awards such as the FRY Best 50 Takeaways in the past three years.

INDUSTRY TALK

Name: Lou Chrysostomou Shop: The Golden Anchor

How have the NFFF helped you?

A year on, one day at school my teacher Mr Peckett asked my class the question ‘What do you want be and do when you grow up?’ As Mr Peckett moved down the class one of my friends would say a policeman, the other a builder. When it came to my turn I said confidently ‘I want to own my own fish and chip shop!!’

It’s probably the same look today as back then that my teacher first gave me and he said ‘that’s different.’

To which I responded ‘I’m going to be one of the best too!’ to which Mr Peckett said ‘that’s great Lou’.

The sense of comradeship, the support no matter how big or small. You are always just a phone call away from being able to share the good times and the hard times!

Being involved in the industry I still get the joy of seeing young entrepreneurs in the industry, such as Simpsons Fish and Chips in Cheltenham. What a lovely couple dedicated to the trade of fish and chips It’s an inspiration, the love from people today not just past. Well done on being involved with fish and chips, I commend you all.

Why do you still love the trade: It’s the sense of being part of the community, both my local community and the fish and chip community For example, just the little part of my job saying hello to people inside or outside my fish and chip shop, it did and still does give me a sense of belonging believe it or not.

Being from a Cypriot background we all love fish, we are an island and surrounded by the seas with so many great products, to be able to showcase this to my customers is a fantastic feeling.

ISSUE 3 // MAY 2018

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TRAINING ACADEMY PORTAL Introducing ChipChamp.co.uk An NFFF Training Micro Site Due to law changes regarding the levels of acrylamide allowed in food ChipChamp.co.uk has been created to help shops within the fish and chip sector to prevent high levels and to produce high quality and the healthiest chips.

What are the dangers of acrylamide?

Recent scientific tests have led to acrylamide being classified as a ‘probable carcinogen’. This has prompted scientists to conclude it is advisable humans minimise consumption of this particular chemical, to in turn, reduce cancer potential.

How must the food industry react?

Whilst it is not possible to simply remove acrylamide, there are a number of measures which can be taken

to reduce the levels. The legislation says that practical measures must be taken to mitigate acrylamide formation in foods.

Where does ChipChamp.co.uk help?

As an industry we are lucky that if you follow the best practise guidelines to producing your chips you will reduce the levels of acrylamide in your product.

ChipChamp.co.uk will help you learn best practise from field to frier. It looks into sourcing the correct potatoes, to the correct storage conditions and the preparation of chips through to frying.

If you are confident in everything you have learnt you can take the test and if you pass you will receive a ChipChamp certificate. You will also receive a checklist poster to place in your shop for staff to learn and study.

(Please note cost for certificates are £10 each).

Take the test and become a ChipChamp!

Visit www.chipchamp.co.uk

YOUR NFFF

Supported by Isle of Ely and Drywite Limited

NFFF IN SHOP TRAINING COMPETITION WINNER ANNOUNCED! We are delighted to announce Martin Robinson at Robinson’s traditional fish & chips is the winner of our free NFFF In Shop Training.

Interested in training?

Courses available are the NFFF Three-Day Course (dates listed) or the NFFF One-Day Training Course (dates available on request) and our NFFF In-Shop Training (dates available on request) Learn more about training by contacting the NFFF HQ.

Tel: 0113 230 7044 or Email: h.brook@federation offishfriers.co.uk

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The prize was drawn by James Morris, Head of Business Development at James T. Blakeman & Co. Ltd. Thank you to all who entered.

Dates for the Diary NFFF Three Day Training Course

Catch up... with some of the highlights from our March Three-Day Training Course

14th, 15th, 16th May 2018 4th, 5th, 6th June 2018 9th, 10th, 11th July 2018 13th, 14th, 15th August 2018 3rd, 4th, 5th September 2018 1st, 2nd, 3rd October 2018 5th, 6th, 7th November 2018 3rd, 4th, 5th December 2018

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ISSUE 3 // MAY 2018

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QUALITY AWARD PORTAL Quality Award criteria explained Many fish friers and shop owners often ask “What does a Quality Award assessment involve and what is the assessor looking for during an assessment?”

The Quality Award assessment includes around 140 criteria looking at your premises, your management practices and most importantly the quality of the food you prepare and serve.

Most are confident about the quality of the food they serve, but unsure of the standards needed for other areas of the business, so each issue we look at a couple of these criteria and what the assessor would look for: Under Premises – Dry goods storage, point 2.3 states: Shelving is in good repair and clean In order to get an A (acceptable)

mark shelving must be in good repair, sturdy and easy to clean.

In order to be easy to clean shelving must be impervious, so wood needs be treated to make it impervious (gloss painted or varnish); strong plastic shelving and stainless steel would be marked as VG (very good) as they allow effective wet cleaning to be carried out.

Under Management Controls, point 10.10 states: Appropriate cleaning chemicals are available and being used E.G Compliant Disinfectants/Sanitisers and contact times known and followed.

EHO’s now require that disinfectants/sanitizers must be used to ensure all work surfaces are hygienically safe and that they must comply with BSEN 1276

or 13697. A list of all compliant products can be found at www. disinfectant-info.co.uk/ Every disinfectant/sanitizer has a “contact time” that is needed to work effectively, some have shorter contact times than others, but it is essential that owners and staff know the contact time for the product they use and are using it correctly. A VG (very good) mark would be awarded for using a disinfectant/sanitizer with a short contact time.

Degreasing chemicals should be available for floor and wall cleaning and anti-bacterial soaps for hand washing.

Catch Up

YOUR NFFF

Our new and returning NFFF Quality Award Holders

New and Returning Holders March - April 2018 Returning Holders Contact Mr John Harrod Mr Matthew Black Mrs Helen Clokey Mr Lee Roberts

Company Park Chippy Black’s Finest Fish & Chips Quays Catch Seafood

City/County Cromer, Norfolk Lancaster, Lancashire Lancaster, Lancashire Greetland, West Yorks

Contact Mrs Kirsty Shillingford Mr George Georgiou Mr Kevin Walsh

Company Shillingford’s Catchems End Fish Bar Knights

City/County Neath, Wales Bewdley, Worcestershire Glastonbury, Somerset

Company Ipswich Codfellas Frasers Parade Fisheries

City/County Ipswich, Suffolk Penzance, Cornwall Bingley, West Yorkshire

Contact Mrs Cora Cleary Mr Simon Walsh

Company Scarletts Longsands

City/County Rhosneigr, Anglesey Tynemouth, Tyne & Wear*

New Holders Contact Mr Bob Singh Mr Pete Fraser Mr Robert Starbuck

* MSC

Interested in the NFFF Quality Award? Learn more by calling the NFFF Head Office or simply scan this code.

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www.federationoffishfriers.co.uk

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SHOW-TIME SPECIAL HOOKED AND LINED!

THE SCOOP

Interview with David Duttine, Hook and Line, Leeds

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1. What brought me into the fish and chip trade?

2. Did the NFFF course prepare you for opening?

I have been a chef for over 15 years, it has always been a long standing question of mine as to how fish and chips always seem so much better from fish shops as opposed to restaurants. I have been fortunate enough to gain the support I needed to go it alone and I thought that a fish and chip shop would be the perfect way to go. I have always had a passion for seafood and wanted to do something slightly different to your standard fish shop menu, that is why we have a traditional menu and a modern menu offering calamari, prawns, halloumi, corned beef, crab, sea bass, smoked haddock etc, these run alongside specials including sweet potato scallops, smoked haddock and sweet corn fritters, cod scotch eggs etc. I just felt I could bring something else to the fish and chip shop scene with my chef background.

One word, absolutely!!

Like I mentioned I have been a restaurant chef in the past but never solely fish and chips, it is a lot different to working in restaurants, the equipment was my biggest worry! After all I had never used a dedicated range before and as you are aware they are very expensive and if you don’t know how to use and maintain correctly then I’m afraid a costly mistake is inevitable, for me this information alone was invaluable and I would recommend the course for this reason alone!! But of course there were a lot of other benefits to the course, learning about where to source sustainable fish from, various chip/potatoes, the wide range of organisations you can get involved in/awards etc, also being a newcomer to the industry the fact you can give the NFFF a call and access a wide range of resources from established fish shops is really good and I used this a lot in the first few months especially. I still do!!!

To me, a good fish and chip shop brings back the memories of visiting the seaside as a child, eating fish and chips with the smell of the sea and fighting the seagulls for your chips!

the instructors was David Miller from Millers of Haxby (I’m sure you don’t need an introduction) I found his and the other instructors knowledge very helpful, they all went out of the way to help out and let you pick their brains!!

3. What made you choose Leeds as a location?

Deciding this was a long process, I had the choice of numerous locations as I planned to take over an empty unit and start a fit out and business from scratch. Eventually I decided on the Merrion Centre, Leeds. The reasons being the area is rapidly developing, I wanted somewhere where I could look at the long game.

To me, a good fish and chip shop brings back the memories of visiting the seaside as a child

I was also extremely lucky when I went on my training days as one of

www.federationoffishfriers.co.uk

I fully expect the area to develop vastly in the next few years and expect to be here in 20 years time, obviously our positioning to the first direct arena was a draw.

Along with the arena there are plenty of offices and student accommodations in the area, with more planned.

Challenges occur pretty much everyday!!! For me personally the biggest challenge was the construction period, I had a team of joiners, electricians, guys from Hopkins, plumbers, duct specialists etc etc. All of whom were very professional in their particular fields, the part I found difficult was that I had never done anything like this before, never done a shop fit out!! I struggled with the pressure of knowing that I had the final say when they had a question regarding anything! The position of something, what type of taps to go for, will the fridge I had bought fit through the door? All sound like trivial things but if I got one wrong (and I did!!) then it affected the whole fit out!! But we got there in the end!!!

From a business perspective we have other established fish and chip shops in Leeds we have to compete with, in particular other food outlets not just fish and chips. Our main customer base works in the offices around us so we have to offer quality (we use only sustainable cod and haddock) at a competitive price, there are lots of places in the area you can get lunch for a few quid! So we offer a few meal deals etc to try and supply this demand (£5.50haddock, chips, peas, curry or gravy and a drink) The hours prove challenging we open 7 days a week 11.30am-8.30pm Mon to Sat and 11.30am - 6pm Sundays, trying to juggle

ISSUE 3 // MAY 2018

the hours with a limited workforce (we are just approaching one year old so have to be very careful with what we spend) proves challenging! Personally I work over 80 hours a week.

4. The First Direct Arena Leeds!

The arena is great, when concerts are on we have a potential 14,000 customers per event, that’s 14,000 pre-concert and the same afterwards, obviously we are not going to feed everyone, we have competition all around us, however when the arena empties we are the only place (apart from burger van) that opens late, this can sometimes prove very, very, busy! It’s not uncommon for us to have all three fryers to full capacity from 11pm to 1am with a constant stream of customers!!!

We also provide the music of whoever is playing and this creates a really great mini fish and chip shop after party!!!

Especially in the summer months!

Also we have now established a loyal customer base with arena staff and show security staff when arena nights are on! It’s not just night time either, there are plenty of daytime shows like Paw Patrol and Disney on ice so we strive to offer plenty of options for children and families! I am always trying my best to think of

the next idea that we can offer to customers and this summer we are thinking about offering traditional ice cream from a vintage cart.

The main goal of hook and line is to become a leader in the industry, we want to offer the best we can, we have our sights set on plenty of competitions and awards in the near future including newcomer of the year and the gold star award, we only use sustainable fish and try our best to use local businesses when we can. We used Hopkins for our range/fit out, local tradesmen, our printing is done by a local independent company, we use a local butchers and fishmonger as well as long established Fish and Chip shop specialists Henry Colbeck.

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...PACKAGING MANUFACTURER QUESTIONS ANSWERED BY B SMITH PACKAGING (WORCESTER) LTD Q) We are looking into custom packaging, what benefit will this have on my business?

A. A custom piece of packaging will make a business look more professional, is an excellent form of advertising, and can be used to promote certain events, products or services. It should make a product look more expensive (add value to the item/product). The value of these beneďŹ ts can be seen in the way big house hold brands defend their logos etc.

A. We are able to offer compostable cups and lids as well as paper lids for containers.

There are generally alternatives to plastic in most cases.

Q) Why are sustainable alternatives expensive?

ASK THE...

A. The alternatives to plastic tend to be more expensive for two reasons. A) The quantities being used are less at the moment, this will improve in time. B) The reason plastic has been so popular and widely used is because it is low cost.

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Q) As steam is our enemy in keeping fish & chips crisp and fresh whilst maintaining temperature, is there any innovation in packaging or has any development been done which suits these parameters to help our industry (also bearing in mind sustainability)?

A. The simplest solution and most environmentally friendly option is to have perforation holes in cardboard ďŹ sh and chip boxes. Cardboard is totally degradable and can be recycled and is easy to print and cost effective.

Q) As you will be aware plastic packaging is high on the news agenda, what are the sustainable alternatives in development? i.e. plastic lids for sauce containers? www.federationoffishfriers.co.uk

SUPREME BALL! James T Blakeman & Co Ltd become the Principal Sponsors of the NFFF Ball The National Federation of Fish Friers are delighted to unveil James T Blakeman & Co Ltd as the Principal Sponsor of the NFFF Ball, which takes place on Sunday 23rd September 2018 at the Village Hotel in Ashton-underLyne, Greater Manchester.

Celebrate fish and chips, celebrate the industry, celebrate with the NFFF! Are you looking for a night to enjoy, the NFFF has got it covered.

Meet with your friends and your industry and join us at this year’s NFFF Ball.

Philip Blakeman, Managing Director of James T Blakeman & Co Ltd, added “James T Blakeman & Co Ltd is the home of the famous Supreme Sausage for the fish and chip industry. Founded

by James Blakeman in 1953, a strong focus has always been on quality, this has made us a leading manufacturer in both the UK and export markets.

Located to the east of Greater Manchester, Ashton-under-Lyne offers great transport links to Manchester city centre and is a stone’s throw away from the M60. With a fabulous night of entertainment lined up with an evening of fine food, wine and dancing into the early hours.

Being the Principal Sponsor of the 2018 NFFF Ball underlines our support for the industry.

Much like our products, we are looking forward to a supreme night in Ashton.”

Tickets

Staying the night?

Tickets are on sale now and are priced at the superb value of £65 or £600 for a table of ten. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering three-course meal, evening long entertainment and dancing into the early hours.

A limited number of rooms have been secured for both Saturday and Sunday nights and are available on a first come, first served basis up to the 10th August 2018.

Tickets are available now through NFFF Head Office in Meanwood, Leeds. Please telephone 0113 230 7044 or email mail@ federationoffishfriers.co.uk.

You can also purchase your tickets online by visiting www.nfffball.com

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Andrew Crook, NFFF President said “We are absolutely delighted to announce James T Blakeman & Co Ltd as the Principal Sponsor of the NFFF Ball, having worked closely with James T Blakeman & Co Ltd in the past we believe we can achieve a night that will be remembered long into the history of the NFFF”

Saturday and Sunday night will each cost £75 for single or double occupancy. The price for accommodation includes breakfast.

Book early to avoid disappointment by calling the reservations team direct on 0161 342 8634 QUOTE NATIONAL FEDERATION OF FISH FRIERS

www.federationoffishfriers.co.uk

NFFF Ball THE

AT THE VILLAGE HOTEL ASHTON-UNDER-LYNE, GREATER MANCHESTER

Tickets AVAILABLE FOR £65 PER PERSON OR £600 FOR A TABLE OF 10

Accommodation SATURDAY & SUNDAY (PER NIGHT) £75 SINGLE OR DOUBLE OCCUPANCY INCLUDING BREAKFAST BOOK EARLY TO AVOID DISAPPOINTMENT TEL: 0161 342 8634 QUOTE - NATIONAL FEDERATION OF FISH FRIERS & DATE REQUIRED

Book your ticket today!

TEL: 0113 230 7044 EMAIL: MAIL@FEDERATIONOFFISHFRIERS.CO.UK WWW.NFFFBALL.COM

ISSUE 3 // MAY 2018

Ourevent event is supported supported by Our by

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NATIONAL FISH AND CHIP DAY...

THE FINAL CHECKLIST! With the biggest celebration of the nation’s favourite dish, National Fish and Chip Day, fast approaching we have produced this handy checklist to help you get the most from the day in your shop. .neoda.org.uk/fishandchipday - it’s packed full Download our Campaign Toolkit here - www make this National Fish and Chip Day your of ideas, information and guidance on how to best ever. nal Fish and Chip Day. You can print off Start telling the world you are celebrating Natio .uk/fishandchipday and download posters to put up in your shop at www.neoda.org res that say We’re Celebrating with the logo Facebook and Twitter headers and cover pictu it quick and easy to update your Facebook and date. They are all the correct size making day big and Twitter pages now in readiness for the and Facebook and we will follow you back Follow National Fish and Chip Day on Twitter exposure. We will also be running and ‘like’ and ‘share’ your posts giving you extra your customers to win some smart, and competitions in the lead up to the day for you we are doing and join in the buzz. branded merchandise so keep an eye on what , Twitter and Instagram pages – run your Start building excitement on your own Facebook – you could encourage your customers to well own competitions – photo competitions work shop, post them on your Facebook page and take a photo of their fish and chips from your ce #nationalfishandchipday hashtag for a chan Twitter stream tagging you in and using the to win a prize of your choosing. in your shop – you know what your Start thinking of promotional ideas you can run are comfortable offering but here are customers would like the most, and what you some ideas: o ‘Buy One, Get One Free’ on the day bought on National Fish and Chip Day o Free Side with every portion of fish and chips so everyone who buys fish and chips o A competition in the shop for the whole week winning ticket being drawn on during the week gets a raffle ticket with the on the prize National Fish and Chip Day – you can decide competition could run all week with the o A guess the number of gherkins in the jar Chip Day – again, you can decide on winner being announced on National Fish and the prize you want to award. tell your local press what you are doing to The week before National Fish and Chip Day, in the Campaign Toolkit – download this, celebrate – there is a press release template local newspaper and radio offices with fill in the blanks and why not deliver it to your impact a free portion of fish and chips for maximum and blue balloons or union flag bunting On the day, decorate your shop with red, white ed at how much attention this, (available on eBay and Amazon) – you’ll be amaz ed will get from passing trade. and the posters you have downloaded and print

VISIT WWW.NEODA.ORG.UK/FISHAND CHIPDAY AND DOWNLOAD THE NATIONAL FISH AND CHIP DAY TOOLKIT.

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Most importantly though, have fun!

The nation will be talking about Fish and Chips all day long, and we want you to benefit from this wonderful celebration of this family favourite! www.federationoffishfriers.co.uk

ISSUE 3 // MAY 2018

REG CHARITY ENGLAND & WALES NO. 232822. REG CHARITY SCOTLAND SC039088.

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DEVINE INTERVENTION Written by Stuart Devine, The Ashvale

THE GREAT DEBATE, FRESH OR FROZEN

INDUSTRY TALK

Having built up our business here in Aberdeen and around about the North East of Scotland, fresh fish has always been on our doorstep.

Once upon a time Aberdeen was the busiest fishing port in Europe only to see it replaced by Peterhead which is located 30 miles along the coast. Oil became the main industry in our area so Peterhead saw the opportunity to expand and has done a great job.

As a company we buy close on half a million haddock fillets per year.

We pride ourselves on buying the very best that the market has to offer so it is no hidden secret on the market that the best produce is heading to The Ashvale as well of course, to a few other wonderful fish and chips shops we have in our area. We are very much into a habit of ordering on a daily basis and have fish delivered to our door 6 days a week. The supply is generally plentiful and I would say due to the quota situation we have had over the last few years, our stocks appear to be in great shape

• Less likely to dry up under lights • Great for our local economy (local fishermen, processors etc) • Quite easy now for full traceability • The customers love the flavour, texture and the very thought of a fresh fish

Disadvantages

What are the benefits of fresh fish • A product that is second to none

• You buy what you need (no money tied up in stock) • No extra work in our kitchens trimming etc

• Ability to buy when the product is at its best (not spawning etc) • Full traceability

• You need to be aware of your requirements on a daily basis

• Knowing the boats and Companies that meet your needs

• You need to be able to switch to a frozen back up if no fish is landed (bad weather) • You will need to use frozen over a period of Christmas and New Year (as the market is shut) • THE PRICE, this tends to be quite a fair bit dearer sometimes at least 50% more

• Temperature control during thawing process (defrosting fridges, an excellent idea) • Generally the price is very good and much lower than fresh

Disadvantages of frozen • Size and shape can vary

Frozen fish is the alternative used by many fish and chips shops throughout the country. I personally have absolutely no issues with frozen fish but elect to use fresh because we have built our business up in and around a fresh fish port and I think changing could have a detrimental effect on my business.

I will also stress that because we are in a fresh fish port and renowned for a fresh product, we are probably able to sell our product for a bit more money!!!

Advantages of frozen fish

• Great consistency with size and trimming (no bones)

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• A longer shelf life

• Trimming perhaps not tidy enough • Less of a shelf life once defrosted (will dry out quicker) • Less of a shelf life once cooked (hot lights will dry up fish quicker) • Market price can vary as can availability • Freezer space required for storage • Daily defrosting routine • Not knowing how busy you are about to be

• Particularly with FAS, could have been caught and frozen down very quickly so great quality • Control over portion sizes and whether skinned or boned or not • A frozen fish cooked immediately after defrosting is hard to detect it has in fact been frozen • Ability to buy in bulk when price is correct

So to summarise, there is not a right or a wrong. You need to do what works best for your business.

I love a fresh fish but I do know that a frozen fish that has been looked after with a little love and tender care can be every bit as good. Price is an issue but as I said can also reflect in your selling price. I do actually know operators that offer both!!!

Happy frying to you all.

www.federationoffishfriers.co.uk

FISH CUTTING Written by David Miller, Millers Fish and Chips

The cutting and grading of your fish is so important to the profitability of your business. Fish is the most expensive commodity (per kilo) that you will buy, so great care should be taken during preparation as this is where money can be made and lost.

Whether you buy fresh, frozen at sea, tightly graded or you cut large

fillets down yourself the first thing to consider is your portion sizes.

Having three options available gives you more flexibility when cutting and grading your fish - having a mini or Lite Bite fish on the menu as well as regular and large, will help you utilise all your fish and cut back on wastage. For example, if you have a regular fillet that is slightly under weight this can be cut in half to create two mini fillets giving you the chance of two sales and a further two up sales, rather than one.

Whilst you are trimming and boning, it is important to weigh your fish constantly to ensure you are aware of how much you are taking off the fish and the impact this may have on profitability. First weigh the full fillet, then weigh again after taking out the pin bone and, weigh for a third time before trimming the fillet which will determine how many portions you are able to cut from the fillet. Even if you buy boneless, tightly graded fillets, consistently weighing the produce in this way will help ensure you are

ISSUE 3 // MAY 2018

providing a consistent product in profitability terms, it helps you in terms of being able to quickly cut the fish to the correct size.

Don’t forget that any trimmings can be used for fish bites, kid’s meals and or homemade fishcakes. They are so simple to make and customers love homemade produce - there is also great profit in using off cuts like this.

Another thing to think about is the type and size of packaging you use.

Poorly sized packaging that is too big for your product, can give the illusion the fish is smaller than it actually is, so it is important to find packaging that shows off your product in the best possible way Ultimately, there is no right or wrong way to cut fish - the great thing about fish and chips is that we all get from A to B one way or another, but following these simple rules will help you get more yield, and more profit from your fish sales.

Happy cutting!

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MSC FISH SPECIES

They say variety is the spice of life, but that doesn’t seem to be true when it comes to fish and chips. Across the country, more than 10,500 chippies are serving 167 million portions every year, but look inside the wrapper and you’re almost guaranteed to find haddock or cod.

The UK’s fishing boats catch up to 150 different species but many people in the UK rarely eat any outside of the ‘big five’: cod, haddock, tuna, salmon and prawns.

Trying a lesser-known Marine Stewardship Council (MSC) certified species is a good way to reduce the pressure on more popular, traditional choices and some chip shops are starting to include a wider variety of options on their menus.

Changing customer perceptions isn’t always easy, but eating an assortment of sustainable, underutilised fish can also be extremely tasty; and it seems, with a little encouragement, customers are starting to warm up to the range available.

Craig Maw, of Kingfisher Fish & Chips in Plympton, Devon, said: “We try to be a bit creative with

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the less well-known species to entice customers to try them.

Different flavoured fish cakes work well – smoked herring and mature cheddar cheese, for example.

“Ethical sourcing has always been a top priority for us and we now have a record-breaking 12 MSC species on our menu. Having so many certified options allows us to have a different ‘fish of the month’ throughout the year. We talk to customers about the particular species for that month, telling them where it’s from, what it tastes like and featuring it in our newsletter.

“In the summer, we often offer MSC-certified Cornish hake as a special which is really popular.

Customers love that it’s not only sustainable but caught so locally.

It’s similar to cod but slightly milder and sweeter and personally, I think it makes some of the best

fish and chips there is.”

Certified since 2015, Cornish hake is enjoying renewed popularity in the UK. Previously sent overseas (it’s a national obsession in Spain), the UK market for hake is expanding. With a white tasty flesh and flaky texture, hake makes a great alternative to cod and can increasingly be found on UK chippy menus.

Although stable now, the stocks of hake were slightly depleted in the 1990s. However, thanks to careful management and sacrifices made by fishermen, stocks have now recovered to nearly double their low point. Sustainable and British, this top-quality product comes with the reassurance of being traced back to a sustainable fishery in Newlyn, Cornwall with a fleet of 15 boats.

Article continues on page 22

www.federationoffishfriers.co.uk

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Fresh from the ocean sourced from the best stocks and most reliable and sustainable sources.

T 0845 2 505 605 E customercare@tquality.co.uk www.tquality.co.uk ISSUE 3 // MAY 2018

Available from

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MSC FISH SPECIES CONTINUED

Often overlooked, plaice is a superb fish possessing a fine, moist texture.

Its subtle but distinctive flavour makes it ideal for a variety of dishes, including battered fish and chips. In October last year, following detailed assessments, it was announced that Iceland Sustainable Fisheries was able to add plaice to its MSCcertified portfolio, significantly improving the supply of sustainable plaice into the UK. Harry Niazi, owner of Olley’s Fish Experience, said: “Plaice, like all fish species, has its own distinct flavour and along with hake it’s been

popular with our customers for a while. It can be hard to get people to have an open mind but one of the things we do is offer tasters for customers to try while they are waiting for their takeaway order. We cook everything from fresh, so while we do that we have an opportunity to offer samples and get chatting about our MSC-certified options.

“We’ve strived for sustainability for a long time as we wanted our business to be exceptional and different. We’re determined to do the right thing to help the future of our industry and the oceans.”

Coley is another great all-rounder that is inexpensive and highly sustainable. It’s also known as saithe, coalfish and cuddy – in fact there are supposed to be 140 names on record that have been used for this species! The slight grey coloring of the flesh can sometimes put the public off, but when cooked it is often considered to have a better flavour than cod. Common in the British waters, coley has been certified sustainable by the MSC since 2013 when the Scottish fleet successfully completed their rigorous 18-month assessment.

The fishery lands around 10,500 tonnes of coley each year.

Of course, MSC cod and haddock are still a great sustainable option.

If everyone suddenly switched to lesser-known seafood then there is always the risk of becoming overreliant on those species too so it’s important to always look for the MSC blue fish label. This blue fish gives independent reassurance that the fish has come from a sustainable source and will help protect our oceans for years to come.

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www.federationoffishfriers.co.uk

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Seafood Basket

Prawn Twisters

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THE CUXHAVEN AND BERLIN SAIL IN TO JOIN THE FLEET! Collins Seafoods is proud to welcome brand new vessels Cuxhaven and Berlin to their ever-expanding fleet which supply Frozen at Sea products. The impressive vessels, which are available exclusively from Collins Seafoods, are 80 metres long, have a breadth of 16 metres and can travel up to 15.5 knots. With a highly skilled crew of approximately 35, the vessels can land up to 900 tonnes of fish per trip!

Collins Seafoods Limited are industry leaders in providing Frozen at Sea products to fish and chip shops throughout the majority of the North of England and across the Scottish Borders from their depots in Leeds and County Durham. Their service also extends to wholesalers throughout the UK and Ireland and as one of the largest importers of Frozen at Sea products, Collins Seafoods imports up to 10,000 tonnes of produce per annum.

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relationships with sustainable, MSC certified fishing suppliers throughout Europe, who can offer them exactly what they promise each one of their customers - only the finest quality ‘Frozen at Sea Fish’. They work alongside vessels that use the most modern and up to date methods of fishing to ensure the quality and taste of the fish is as good as the moment it leaves the water.

They operate with the belief that everyone should be able to enjoy the finest quality fish possible every time. It’s a passion they have had since they first began importing and exporting Frozen at Sea Fish around 40 years ago. The family run business prides itself on its quality products, service and delivery -making them the go-to supplier for everyone from small independent businesses to larger international companies.

Sustainable fishing is of the upmost importance to the team at Collins Seafoods as they are determined to ensure the population of our world’s oceans is here to stay for future generations. In order to ensure they actively support the sustainable fishing trade, Collins Seafoods source their products from only the finest Frozen at Sea vessels which operate in productive and well managed fishing zones and adhere to agreed fishing quotas and regulations.

Collins Seafoods have worked hard to develop and nurture strong

Their partnership portfolio includes some of the industry’s biggest

names including Samherji, Eurofish and Norebo. From these companies Collins Seafoods bring an array of products from a number of vessels and brands including Icefresh, Kirkella, Blaengur, Polonus, Santa Princesa, Pescafria, Korund, Taurus, Oddeyrin, Glacialis, Dorado, Osterfjord and Geir. Exclusively adding the new vessels Cuxhaven and Berlin to that list only strengthens their belief that Collins Seafoods offer every one of their customers a great choice of top quality produce from vessels fishing in waters around the globe.

The ever-growing team at Collins Seafoods go to great lengths and depths to bring to you the very best the ocean has to offer. It’s a philosophy that has built an enviable reputation in the seafood industry and they’d love you to get in touch to discuss any of their products particularly the brand new vessels Cuxhaven and Berlin!

www.federationoffishfriers.co.uk

SAILING IN TO JOIN THE FLEET WHY NOT TRY OUR EXCLUSIVE NEW CUXHAVEN AND BERLIN FROZEN AT SEA FISH

ISSUE 3 // MAY 2018

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UNIQUE SEAFOOD WE ARE FISH Unique Seafood Group – who are celebrating 21 years growth - specialise in dependable, consistent quality and quantity frozen seafood at great value direct from partner vessels at sea, without any middlemen.

The team at Unique are seafood professionals who have built long-term relationships in the wholesale, industrial, retail and food service sectors to become one of the UK’s main industry suppliers.

The company is the exclusive UK distributor of MSC certified source cod and haddock from the new state-of-the-art Norwegian Granit vessel that is much in demand

by Britain’s Fish & Chip Shops, Takeaways and Restaurants.

Martin Brown, Unique Seafood’s Sales Director said, “Frozen seafood means fish shops, takeaways and restaurants can serve their customers with the freshest-tasting fish from the world’s richest fishing grounds consistently throughout the year.

Whilst cod and haddock are the biggest volumes of frozen fish supplied by Unique Seafood and will continue to be the case for some time, we are witnessing increased demand for other fish to meet wider taste palettes as well as a more general search to find economic alternatives that appeal

Catch brand frozen seafoods and other brands are distributed to ethnic food wholesalers and retailers across Britain, meeting the needs of African, Asian, East Indian, Chinese and West Indian cuisines.

to customer appetites. Frozen seafood enables the British food sector to enjoy the widest choice of fish from around the world, whilst also providing the optimum storage and year-round flexibility to anticipate and meet customer footfall according to the weather, local attractions, events and activities and cater accordingly.”

Choices include Saltfish, Mackerel, Herring, Horse Mackerel, Coley, Redfish, Denton, Trevally, Yellow Croaker, Tilapia, Catfish, Hake, Stargazer, Pangasius, Green Lip Mussels and frozen products include whole fish, fillets, portions & steaks.

“Our mission is to ensure consistent quality control throughout the supply chain. This is the lifeblood of quality-conscious fish and chips shops who build their reputation on being able to serve discerning customers with the same award-winning taste again and again. Granit fillets and freezes catches within just a few hours so that the seafresh taste is sealed-in. Fish friers can serve MSC certified source fish with the confidence their customers will enjoy beautifully presented fleshy white fish with great taste every time,” added Martin.

As well as a range of Mackerel, Herring and Horse Mackerel, FAS Coley/Saithe, Redfish and more exotic species such as Denton, Trevally, Yellow Croaker, Tilapia, Catfish, Hake, Monkfish and Green Lip Mussels are also available.

At Home… and At Sea too!

Unique also supplies it’s own “Catch” brand frozen fish which includes IQF cod & haddock, redfish steaks, coldwater prawns, squid tubes and raw vannamei prawns as well as exotic and ethnic fish to suit the appetites of many communities, takeaways and restaurants that have brought international cuisines to the UK.

Just as ashore, Unique Seafood is a major supplier to the Merchant Marine and Cruise Ship sectors, catering for all tastes from the Captains Table, to dining for the crew. World seafoods are delivered direct to ships including some of the more exotic species such as Mahi Mahi, Escolar, Swordfish, Barramundi, Red Snapper, King Prawns and Lobster Tails, as well as traditional species from closer to home; Cod, Haddock, Halibut, Dover & Lemon Sole.

A Unique Team; Alan Butt, Brent Bedford, Harald Nissen and Martin Brown

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www.federationoffishfriers.co.uk

OVER TEN VARIETIES OF FRESH FISH DELIVERED DAILY WELCOME TO NORTH SEA FISH RESTAURANT!

Tell us about the North Sea Fish Restaurant; The North Sea was initially opened

by Ian Beauchamp in 1977 as a Takeaway with a few seats. Ian was always a believer in fresh food and great customer service, and after popular demand, he extended the business to create a Takeaway on one side, and a Restaurant with 50 seats on the other. It wasn’t long before additional seating was required, and a further extension was completed a few years later to seat an extra 40 people.

Ian developed relationships with suppliers, including our suppliers at Billingsgate market, and black cab drivers, who really helped to ‘drive’ trade. Still to this day, black cab drivers receive free tea and coffee, and a discount in the restaurant as a small token of thanks for their recommendations over the years.

Sadly, Ian passed away at the age of 48, but left the business to his determined wife, Angela. Angela continued to run the business successfully, whilst also raising her children, and at the age of 16, her son Ben, began to learn the family business.

ISSUE 3 // MAY 2018

Ben and I took over the North Sea in 2016 and gave the restaurant a huge refurbishment. We continue to live by Ian’s and Angela’s high standards, and we also believe that reasonably priced fresh food, and customer service are the most important things in our business.

The North Sea Fish Restaurant offers over ten varieties of fish, fried in either batter or matzo meal, or grilled. Although popular with tourists, there are a huge number of regular customers, some of which request the same table, at the same time, weekly.

Which are your top sellers beside Cod & Haddock; After Cod & Haddock, our next best sellers would be Plaice, Skate and Halibut. Our Seafood Platter, which is a combination of Cod Goujons, Haddock Goujons, Plaice Goujons, a few Calamari, a Sardine and a King Prawn, is also one of our biggest sellers I think this is because it allows people to try a variety of different fish in one meal, and it really helps you to compare the different flavours of the fish, rather than just having a Cod.

You will see many tourists in your location, is standard fish and chips still the option visitors are craving;

Definitely yes.

To give you an idea, in the last three months of 2017, we sold over 7,500 Cod, and the closest to that was just over 2,000 Haddock.

We find some tourists who visit us are fish connoisseurs and prefer a grilled fish on the bone, or they may be on their third of fourth visit to us, so they fancy a change. We also have quite a few groups that order a variety of fried and grilled fish from the menu, just so they can taste the different flavours, but as the numbers show, Cod is definitely our number one seller.

How important is being able to serve fresh fish for you; I know there may be many people that believe that frozen fish can be as good as fresh, but we would have to disagree. Ben and I are lovers of fish, and we believe you can’t beat a piece of fresh, perfectly cooked fish. When a fish has been frozen, you can see the change in its texture, and it can also become quite watery and bland, so for us, fresh fish is of utmost importance.

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GET ON BOARD FOR SEAFOOD WEEK 2018 could make you and your shop/ restaurant very popular with your customers.

Seafood Week celebrates the amazing fish and shellfish on offer in the UK, creating the perfect platform for businesses to encourage more people, to eat more fish, more often – and ideally increase their sales.

restaurateurs, processors and foodservice outlets – and the week is the UK’s biggest seafood promotion – with one of its aims being to encourage more consumers to purchase more fish and shellfish, more often.

Seafood Week 2018 will take place between 5-12 October 2018.

Seafood Week aims to celebrate the wonderful seafood available in the UK to the consumer, which will hopefully have an impact on the amount of fish and shellfish sold.

The event is all about celebration and adventure, and during which Seafish will undertake to:

What Is It All About?

Seafood Week is all about the seafood industry working together to celebrate and promote the great variety of fish and shellfish to be enjoyed in the UK – whether enjoying a fish supper at a fish and chip shop, eating fish at home, eating out at restaurants and cafes, or a lunchtime sandwich.

The annual promotional campaign comprises eight days of consumerfocused, cross-sector industry activity – with Seafood Week aiming to unite the seafood industry and celebrate the wide variety of seafood available to the consumer in the UK. It is a pan-industry campaign that is supported by retailers, friers, mongers,

• Promote seafood as one of the healthiest, most convenient and delicious foods available.

• Promote the fact that there is a huge variety of different fish and shellfish to be enjoyed by consumers in the UK – in excess of 100 different varieties available in the UK – possessing different flavours, different textures, etc.

• Promote the fact that seafood is incredibly versatile – there are literally thousands of different seafood recipes and ways to cook seafood.

• Make consumers aware of seafood’s great value for money.

What Could Seafood Week Do For Your Fish And Chip Business?

Participating in, and undertaking some promotional activity in support of Seafood Week 2018

It should increase your sales and profits because your regular customers will hopefully visit your shop/restaurant more regularly, particularly if you keep positively promoting your business.

It will provide you with a platform to create some ‘theatre’ around Seafood Week. It will provide you with an opportunity to contact your local press/media in advance and tell them about the activity that you have planned for Seafood Week and what is happening in your shop/ restaurant, and will hopefully get some media coverage for your business. You should endeavour to contact your local press at least a couple of weeks in advance of Seafood Week in order to provide your local newspaper adequate time to draft a relevant article and/ or gather any additional information.

For existing customers, why not consider creating a Seafood Week loyalty card scheme that encourages them to visit you more often, with incentives such as a 10% discount off their next purchase Shops can register their interest in Seafood Week 2018 at www. fishisthedish.co.uk/seafoodweek/ my-seafood-week.

To find out more about Seafood Week visit www.seafoodweek.co.uk

Ideas to help you promote Seafood Week 2018: • ‘Buy one get one free’, promotional offer • ‘Free’ prize draw on proof of purchase • 50th customer each day gets a free product • Staff serving incentive – person who sells the most portions of fish on a certain day wins a prize • Seafood art competitions – encourage younger customers to design a poster or a fish cartoon character

• Run a seafood themed quiz for customers giving them the chance to win a prize • ‘Free’ prize draw for all customers who purchase fish.

• Contact your local newspaper or radio station, with details of any promotional activities.

• For new customers, consider an advert in the local press offering a prize draw for a free product • Try product tastings with some new fish species, such as coley or Pollack

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www.federationoffishfriers.co.uk

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GLUTEN FREE FISH AND CHIPS ON THE MENU

Why bother?

Being able to cater for someone with coeliac disease or gluten intolerance attracts many customers and has a real profit potential. As coeliac disease affects 1 in 100 people in the UK, research shows that people with the condition and the family and friends they eat out with are worth a potential £100 million to the industry. Whether you are producing gluten free fish and chips already and not actively promoting your offer, or if you need to make minor adjustments to your ingredients and processes, it is worth the time and investment in the long run. Catering gluten free doesn’t have to be difficult, but you need to understand the basics of the law, how to manage cross contamination and have good control over your ingredients.

We know from research with our members that people will travel significant distances to get gluten free fish and chips and it is one of the most missed foods following diagnosis.

A number of fish and chip businesses around the UK have gained Coeliac UK’s GF accreditation and are seeing the benefits of the scheme.

How to serve gluten free successfully The term ‘gluten free’ is covered by the law and can only be used for food which has 20 parts per million (ppm) or less of gluten. If you are

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labelling gluten free, you need to have controls in place to ensure your dishes meet this standard but with the right training and procedures it may not be as difficult as you think. Coeliac UK can provide advice and guidance on how to achieve the necessary standards and the GF accreditation provides customers with the confidence that you understand what is needed to serve safe gluten free food.

Here are some top tips for providing gluten free fish and chips: -

Separate, clean oil should be used to fry chips and/or gluten free battered fish (filtering oil alone is not enough). Consider having a separate fryer for a dedicated ‘gluten free night’ on the day that the chip fryers are cleaned and fresh oil is used.

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Use separate tongs and/or serving utensils to serve chips and gluten free products to prevent contamination.

-

Check the labels on other foods that you serve as they may also be suitable for a gluten free diet – sausages, tomato ketchup, sauces, baked beans, salad dressings etc.

-

Gluten free batter mixes are available. Make sure all gluten free batter/mixes and all other gluten free foods are clearly labelled to avoid confusion.

-

Make sure you use clean mixing

equipment before preparing gluten free batter to make sure wheat flour does not contaminate the gluten free batter.

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Salt and vinegar are gluten free.

Barley malt vinegar is produced from barley, however the processing involved removes the barley protein. This makes it suitable for someone with coeliac disease. They will still have to be labelled as containing barley in the ingredients list.

What is coeliac disease?

Coeliac disease is a lifelong autoimmune disease caused by the immune system reacting to gluten.

When someone with coeliac disease eats foods that contain gluten, it damages the gut and prevents the absorption of nutrients from food leading to a range of symptoms including anaemia, bloating, diarrhoea, nausea and constipation.

The only treatment is a strict gluten free diet.

Coeliac UK is the national charity supporting people with coeliac disease and the experts in gluten free and is celebrating its 50th Anniversary this year. They provide training and accreditation for the catering industry. More information can be found at www.coeliac.org. uk/catering. Please contact Anne Maloney on 01494 796726 for more information on GF accreditation and catering training.

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Complete our online training course for just £25+VAT (usually £35+VAT) or contact us to discuss our accreditation scheme which includes free online

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GLUTEN FREE MAP! GLUTEN FREE FISH AND CHIP ONLINE MAP STILL A HIT WITH COELIAC FISH AND CHIP LOVERS! Friars Pride’s online Gluten Free Fish & Chip Map is still seeing peaks in visits every month, as eager fish and chip lovers look up their nearest Coeliac-friendly shop or restaurant.

The Gluten Free Fish and Chip Map is one of Friars Prides highest ranking pages, with regular visitors directed from popular online Coeliac support groups, social media and increased awareness of the disease.

The map enables end consumers to search for their nearest chippy that serves Gluten Free fish and chips and also offers the option for them to enter details of any fish and chip shops that are not currently on the map. Each listing on the map also displays the days that each fish and chip shop/restaurant serves Gluten Free fish and chips.

significantly in popularity as Gluten Free has become a more common theme in the catering and hospitality industry. Information is input from both the end consumer and shops/ restaurants serving Gluten Free fish and chips, however the vast majority of website traffic are end consumers. The Friars Pride team obtained the idea of the map after the success of the succulent 42nd Street Gluten Free Sausage, which enables Fish and Chip shops and restaurants to add another suitable ceoliac-friendly option to their menu without compromising on taste.

If you are a Fish and Chip shop or restaurant that serves Gluten Free, make sure that you are on the map or to be added, please visit: www. friarspride.com/gluten-free-map

GLUTEN FREE

The map was first published in late 2014 and has since grown

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THE ONE AND ONLY ORIGINAL 42ND STREET CLASSIC SAUSAGE IS AVAILABLE AS GLUTEN FREE! The 42ND STREET frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite, ensuring your customers return time after time. From the best-selling 42ND STREET Classic Sausage to whole chicken breast 42ND STREET Fillet Bites and Chicken Fillet Breasts, you can be rest assured that you are serving the finest food with the finest ingredients.

The ORIGINAL 42ND STREET Classic Sausage is number one in fish and chip shops for a reason.

Produced from only quality prime cuts of pork, the Classic Sausage has been specifically developed to ensure fantastic flavour coupled with a succulent yet firm bite. The high pork content of 50% is what makes The ORIGINAL 42ND STREET Classic truly special – this percentage of pork means that it

can justifiably be called a pork sausage – a status not many others can claim!

Due to popular demand, the same unmistakeable taste of The ORIGINAL 42ND STREET Classic Sausage is also available in Gluten Free.

42ND STREET Gluten Free Classic Sausages are produced after a thorough factory clean-down and have been tested by an independent laboratory passing the maximum level of 20ppmm, meaning Gluten was completely undetectable. Every batch is manufactured in the UK and laboratory tested to ensure consistency of quality. As for the ingredients of the product, the unique recipe has been cleverly adopted to use a combination of rice flour and dehydrated potato as a Rusk replacement, whilst maintaining its high 50% pork content.

Special point of sale poster and

digital menu material is available for 42ND STREET Gluten Free Classic Sausages – please speak to your nearest Q Partnership member.

42ND STREET... it’s all about the ingredients!

42nd Street products are exclusively available from the Q Partnership: Henry Colbeck • www.colbeck.co.uk • 0191 482 4242 • @HenryColbeck VA Whitley • www.vawhitley.co.uk • 01706 364211 • @VAWhitley1899 Friars Pride • www.friarspride.com • 01733 316400 • @FriarsPride

The Nation’s No1 Fish & Chip Shop Gluten Free Sausage XXXXXXXX

• Each batch laboratory tested to ensure gluten free • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available

REE GLUTEN F

It’s all about the ingredients Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242 ISSUE 3 // MAY 2018

Exclusively available from: Friars Pride Ltd www.friarspride.com 01733 316400

V A Whitley Ltd www.vawhitley.co.uk 01706 364211 33

NEW AND IMPROVED RANGE OF NEPTUNE’S BATTERS Middleton’s have been working in partnership with local Fryers to develop a new and improved range of Neptune’s batter mixes. These new products have been fine tuned and tested to ensure they are perfect.

These new Neptune’s batter mixes are available in two pack sizes, the smaller 6 x 1.5kg handy pack and the larger 15kg sack.

Three fantastic performing batter mixes, all made with natural colours: Neptune’s Light, Normal and Gold, to choose from, offering three natural colour variants to suit all frying techniques.

Ryan Baker, Sales Manager, Middleton Foods, comments: “We are delighted with this new range of Neptune’s batter mixes, they have been developed and finely tuned to suit regional tastes, you really have to try these products to see just how good they are”.

• Neptune’s Light - a pale yellow colour, with a rippled / spiked texture

Don’t take our word for it telephone our sales department today for your free sample.

• Neptune’s Normal - a golden yellow colour, with a rippled / spiked texture

For samples and enquiries please call 01902 608122 or visit www.middletonfoods.com

• Neptune’s Gold - a rich vibrant yellow colour, with a rippled / spiked texture Neptune’s batters are consistent and reliable with every fry, producing a crisp bite with a rippled and spiked texture perfect for the fish fryer to produce great tasting quality food every time.

These new products have been formulated with Middleton’s expertise combined with the knowledge and experience of Fryers to produce a range of products that are of the highest quality, consistent and fully traceable from field to Fryer, made with precision and care.

SCOTTS FISH & CHIPS RETAINS COELIAC UK RECOGNITION FOR ITS GLUTEN-FREE VERSION OF NATION’S FAVOURITE DISH Scotts Fish and Chips, located on the A64 at Bilborough, near York, has retained its GF (gluten-free) accreditation from Coeliac UK, the national Charity for people with coeliac disease and dermatitis herpitiformus.

The restaurant and take-away, together with its sister venue, Scotts of Helmsley, are two of a small but growing number of fish and chip shops to gain this GF recognition from the charity.

Scotts’ now boasts an army of regular customers travelling to both venues on a regular basis, with one customer with coeliac disease making a monthly journey to Bilborough from his Nottingham home.

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The official accreditation by Coeliac UK means that Scotts has demonstrated it has all the procedures required in the kitchen to serve safe, gluten-free food.

Additionally, staff are trained to keep the gluten-free food separate and handled differently to the regular fare, ensuring those on gluten-free diets will know that their own specific needs are taken into account Scotts owner Tony Webster said: “Winning the Coeliac UK’s GF Accreditation for our gluten-free fish and chips was fantastic news, but to retain it is even better.

“This renewed accreditation shows our ongoing commitment to making sure that everyone who visits us can enjoy fish and chips

made to the highest standard, whatever their individual dietary needs.

“We are very proud of our glutenfree fish and chips, and customers with coeliac disease and a wheat intolerance travel long distances to eat from our menu. They do so because they know they can trust us with its preparation and service.

“We go to great lengths to ensure the ingredients and utensils never get mixed up. The fish is cooked in a separate fryer and is served with gluten-free bread and butter.”

Research conducted by Coeliac UK has shown that fish and chips is one of the things that people diagnosed with coeliac disease miss most.

www.federationoffishfriers.co.uk

NO SIZ W IN ED NE BA W GS

Neptunes Batters New & Improved

NEPTUNES LIGHT

a pale yellow with a rippled/ spiked texture

NEPTUNES NORMAL

a golden yellow with a rippled/ spiked texture

NEPTUNES GOLD

a rich vibrant yellow with a rippled/ spiked texture

• A subtle crisp bite, with a rippled / spiked texture • Natural colours, with three colour variants to suit all types of frying techniques

• A fantastic performing batter in all frying oils • Consistent & reliable • Manufactured in the UK with precision & care

Neptunes batters have been re-formulated with the expertise and partnership of friers and Middleton’s, ensuring consistently great performing batters & traceability from field to frier.

For samples and enquiries please call: 01902 2 608122 60 or visit www.middletonfoods.com or follow us on Twitterr @ @Middletonfoods

GLUTEN FREE TOO!

The Blakeman’s “Supreme” brand - synonymous with quality, taste, consistency and value – contains 40 per cent pork with the more recently launched “Premier” brand boasting 50 per cent pork content.

However, the business also produces its Prime pork sausage range which has an impressive 70 per cent pork content.

With this broad spectrum of products that are available in various sizes – and includes a gluten free version of the “Supreme” sausage – the business is recognised as the market leaders and have a business development team which can work with fryers to increase their business.

Blakeman’s has a long and established relationship with its meat suppliers dating back around 50 years.

Ensuring this reliability around the quality cuts that they deliver – combined with the Blakeman’s secret seasoning formula - means a reputation for quality and consistency has been maintained for almost half a century.

Quality, consistency and taste are obviously paramount but the introduction of a collagen casing for the sausages in the 1970s by Blakeman’s was also a key milestone. This development meant fish and chip shops were able to deep fry products from frozen without splitting the sausage.

This has undoubtedly contributed to making the Blakeman’s sausages a mainstay of the near 11,000 fish and chip shops in the UK.

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www.federationoffishfriers.co.uk

INTRODUCING CHIPS AHOY

SHOP WATCH

The recent refurbishment works at Chips Ahoy, 6 Frederick Place, Weymouth

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Located on one of the busiest streets in the seaside town of Weymouth, Mr and Mrs Thorne took on the Old Captains Table with the vision of giving the outdated space a new sense of purpose.

After consideration they decided a total refurbishment of the premises was required.

Paul and Annette had previous experience in the trade having recently sold their shop in Essex.

For this new venture, in a popular seaside town, they understood that they had a big task with the extensive building and renovation work needed. With this in mind they

contacted Elite Shopfitters to carry out the works, who have a proven track record in this type of refurbishment.

In keeping with the conservation area a new traditional timber shopfront and complimentary signage was installed. The new glazed shopfront opens up to a fresh and light interior which benefits from a palette of contemporary materials.

The takeaway has been transformed with a new counter range and a feature herringbone tiled wall.

A timber effect tile runs throughout the takeaway into the seating area for customers. Feature graphics, a slatted screen dividing areas, new fixed seating, loose furniture and lighting creates a transformation that has delighted both the owners and customers alike. Once again proving that Elite Shopfitters have the necessary skills and experience to transform any premises into a distinctive and unmistakable interior.

www.federationoffishfriers.co.uk

ISSUE 3 // MAY 2018

39

THE NATIONAL FISH & CHIP AWARDS WHY ENTER THE AWARDS? Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 31st successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.

Established in 1988, the awards, overseen by Seafish, continue to support the wider fish and chip industry by: • Rewarding individual excellence in a range of different award categories.

• Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.

• Entering the awards can also add excitement in motivating staff to be the best.

London in January where all the award winners are announced

PAST WINNERS

• Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

Read more on how entering the awards has made the world of difference to business owners at www.fishandchipawards.com/ finalists-and-winners/testimonials “2017 was a fantastic year for us as national winners of the Fish and Chip Shop of the Year Award.

Winning the title provided us with many new and exciting opportunities, including being invited to Japan to showcase award-wining fish and chips to Japanese consumers. It has been an honour to represent Seafish and the National Fish & Chip Awards on a global scale”.

Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous positive impact on business.

Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector Across the award categories, various judging rounds culminate at a prestigious awards ceremony in

Craig Maw and Nikki Mutton, Kingfisher Fish and Chips, Plympton, Plymouth, Devon

AWARD CATEGORIES & CLOSING DATES The National Fish & Chip Awards encompass a variety of different award categories: • Fish and Chip Shop of the Year Award - 30 June 2018 Open to all independent fish and chip businesses with a takeaway facility.

• Fish and Chip Restaurant of the Year Award - 31 July 2018 Open to all independent fish and chip restaurants.

• Best Mobile Fish and Chip Operator Award - 31 July 2018 Open to operators of mobile fish and chip businesses.

• Best Multiple Fish and Chip Operator Award - 31 August 2018 Open to fish and chip operators with three or more outlets including franchises.

• Best Newcomer Award - 31 August 2018 Open to fish and chip operators that are new to the industry and that have been in operation since no earlier than 1 May 2016.

• Staff Training and Development Award - 31 August 2018 Open to all fish and chip businesses.

• Best Foodservice Operator Award - 30 September 2018 Open to all foodservice operators that serve fish and chips but where fish and chips is not their core offering – such as pubs, cafes, department stores, hotels, travel and leisure outlets.

HOW TO ENTER The awards are free to enter. To find out more and to enter visit www.fishandchipawards.com or for further information e-mail awardsenquiry@seafish.co.uk

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• From Field to Frier Award - 30 September 2018 Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices regarding potatoes and chips.

• Drywite Young Fish Frier of the Year Award - 30 June 2018 Open to all applicants who are aged 25 years or younger as of 31 December 2018.

• Marketing Innovation Award - 30 September 2018 Open to all fish and chip businesses.

• Good Catch – The Sustainable Seafood Award - 31 July 2018 Open to all fish and chip businesses and rewarding knowledge and promotion of responsible seafood sourcing and sustainability practices.

• Healthy Eating ‘Fish and Chips’ Award - 31 August 2018 Rewarding businesses that are excelling in educating and informing their customers on dietary and healthy eating choices and the nutritional values of fish and chips.

• NFFF Quality Award ‘Champion Award’ - 30 September 2018 Open to all current National Federation of Fish Friers Quality Award holders.

• Best Seafood Week Campaign Award - 31 October 2018 Open to entry from all fish and chip businesses who participate in Seafood Week 2018 (5-12 October

You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards.

The 2019 awards open for entry on 1 May 2018.

www.federationoffishfriers.co.uk

Charity in England & Wales No 232822 and Scotland No SC039088

+ or and

=

Superpad Clear Flow Single Pass

SuperSorb Activated Carbon Single Pass Superpad

42cm disc for Merlin, Bitterling Aries and Pura

Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

Call 01325 377189 or Buy online www.premier1filtration.com

SEAFOOD TRAINING ACADEMY PUBLISHES NEW PROSPECTUS New for 2018 is the Academy’s latest prospectus with information on the food safety, fish quality, frying skills and customer service training available from Seafood Academy partners and trainers across the UK. Available on the Academy website as an interactive pdf or from Seafish in Grimsby as a 6 page foldout leaflet. To request your copy simply email onshore@seafish.co.uk with your business name and postal address. The first 10 requests to quote “NFFF Prospectus Offer” in their email will also get a free Seafood Guide.

Seafish Launch Free Online Food Safety Learning Last month Seafish released their 2018 edition of Hygiene and cleaning in the seafood industry as an online learning pack.

This open learning module which has helped train and qualify almost 11,000 food handlers is now available as a download from the Academy website. Both the printed pack and the online pack can be used to study for a REHIS/ Seafish Elementary Food Hygiene Certificate. But if you do not need a regulated, nationally recognised food safety qualification then you can study for free courtesy of Seafish and the Seafood Training Academy. For more details see Fish Friers News on the Academy website.

Apprenticeships for Fish Friers in Wales Seafish, Coleg Cambria and the NFFF are working together to bring apprenticeships to fish friers in mid and north Wales. If you would like to be part of the initial pilot or the main roll out later in 2018 then please contact Seafish or the NFFF.

Seafish Launch Free Online Health & Safety Learning Seafish’s 2017 edition of Health and safety in the seafood industry open learning module is now also available free online. This pack can also be used to study for a REHIS/ Seafish Elementary H&S certificate.

To obtain a qualification you will need to sit an invigilated exam which can be arranged through the NFFF. Exams can be taken onsite, inhouse and via the NFFF’s various trainers, training courses and all Seafish approved training providers.

Please note exam fees will apply

Fish Frying Apprenticeships for England Production Cooking

and Senior Chef Production Cooking

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are the two new apprenticeships that fish friers in England will be using from September 2018.

Developed by People1st with support from Seafish and the NFFF, the new Level 2 and revised Level 3 trailblazer apprenticeships will be part of a suite of standards available to fish friers across England.

Blackpool College and Duchy College are the first two Seafish recognised providers offering these apprenticeships to fish friers.

As the Level 3 apprenticeship is already available, there’s no reason to delay contacting either college, Seafish or the NFFF to

express your interest now. Other providers will join in supporting these programmes very soon, so please get in touch to find out what is available in your area.

Scotland and Northern Ireland After a bumper year for Scottish apprenticeships and a revival of apprenticeship interest by Northern Ireland employers, Seafish and the NFFF are formulating plans to help fish friers benefit even more from training and qualifications. To be part of these plans please contact the NFFF. Look out for more on this in the next Fish Friers Review.

www.federationoffishfriers.co.uk

NFFF ASSOCIATE MEMBERS

4 Opportunity to work exclusively with our NFFF members newsletter

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

4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.

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.

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

There are many benefits to being an Associate member of the NFFF: INDUSTRY PARTNERS

5) NEODA

1) AHDB Potatoes

The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government).

Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk

2) 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

3) 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

4) Marine Stewardship Council

MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips 1

The National Edible Oil Distributors’ Association (NEODA) was established in 1947. Its members include edible oil and fats refiners, processors, distributors, waste oil collectors (who also sell fresh oil) and cold pressed producers. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, potato preservatives) and other industry bodies.

NEODA is responsible for bringing National Fish & Chip Day to the public and has done since 2015. National Fish & Chip Day takes place on the first Friday in June every year.

Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk

6) 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@fishermens mission. org.uk Website: www.fishermensmission.org.uk

7) Seafish

Seafish is a Non-Departmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry.

We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything and everyone - from fishermen and processors through to importers, retailers and food service providers.

4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.

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 As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a wellregulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent.

Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org

8) 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

ENERGY/CARD PAYMENTS 9) Chip & Pin Solutions

Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members.

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

10) Utility Bidder

Utility Bidder is a revolutionary service, set up to ensure customers get the best gas 4

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4 Opportunities to work on packages and campaigns exclusively for the NFFF members

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DUCT CLEANING/RANGE SERVICING 11) 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

12) Discount Range Services Ltd

Providing services, repairs, and installations on fish and chip frying ranges we have the knowledge that you are looking for. Specialising in Hopkins, Martyn Edwards and Frank Ford fish and chip ranges. We have over 35 years’ experience as fish and chip frying engineers. We carry most parts of these frying ranges of all models so we can carry out a first-time fix getting you back up and running.

Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) or 07753687188 (Paul) Email: discountrangeservices@gmail.com Website: www.discountrangeservices. co.uk 6

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and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best… running your business.

Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.uk / info@utilitybidder.co.uk Website: www.utilitybidder.co.uk

BUSINESS DIRECTORY

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.

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ISSUE 3 // MAY 2018

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NFFF ASSOCIATE MEMBERS 1) Duct Cleaning Service Ltd

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

Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk

Duct Cleaning Service have a wealth of experience working with fish and chip ranges ducting and extractors for clients across the UK. With over 35 years experience working with and for one of the country’s largest supplier of catering equipment and installer of fish and chip ranges HADDOCK RANGES Then HOPKINS CATERING, the team at Duct Cleaning knows every inch of your fish and chip range.

Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) or 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Website: www.ductcleaningserviceltd.co.uk

7) FishFryerFinance

(division of WestWon Limited)

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

Contact: Geroge.Shellingford Tel: 01494 611 456 Email: george.shillingford@westwon.co.uk Website: www.fishfryerfinance.co.uk

BUSINESS DIRECTORY

2) 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

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

3) 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

9) Morrish Solicitors LLP

We have acted for NFFF and its members for over 30 years, providing a full range of business and personal legal services at discounted rates. We have particular expertise in sale and purchase of commercial property, portfolio management, new lease preparation and negotiation, site acquisitions and development work, secured lending and refinancing, business asset sale and purchase, debt recovery, litigation and employment advice. We also specialise in wills and probate, family law and other personal services. We pride ourselves in being able to match the expertise of the larger firms, but at a more affordable price, finding you the most commercially sound solution.

Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@ morrishsolicitors.com Web: www.morrishsolicitors.com/nfff

4) Range Response

Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning.

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

FINANCIAL, LEGAL AND INSURANCE 5) 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

10) Take Out Insurance Ltd

Insurance for the National Federation of Fish Friers. Our team of experienced representatives have specialist knowledge on the type and level of insurance fish and chip shops typically need. We provide reassurance that you are in safe hands by offering quotes from a panel of UK based insurers, offering products which have been designed to meet the needs of your industry.

Contact Phil Hodgson Tel: 0330 134 4558 Email: online@smeinsurance.com Web: www.smeinsurance.com/nfff

6) Commercial Plus Ltd

Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a 1

DUCT CLEANING SERVICE LTD 8

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8) Johnson Reed Catering

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11) Thornhill Insurance

We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a significant number of fish and chip establishments

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FISH SUPPLIERS 12) Unique Seafood Ltd

Wholesale in frozen fish Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk or mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk

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NFFF MEMBER DISCOUN T AVAILAB LE

‘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

14) F Smales & Son Ltd

Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood.

A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

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

16) T Quality

‘Suppliers of fish and sundries to the fish and chip industry’.

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

GENERAL FOOD SUPPLIERS 17) Ceres | Pure Food Innovation

We create great tasting solutions for your fish and chip shop, if you would like to try our batters, curry, gravies, fishcake base mix, natural pea seasoning and not to forget the Phil Vickery SeriouslyGood Gluten Free range of products.

Tel: 0845 3711 522 Email: hello@worldofceres.com Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI

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Batter mix producer / Industrial supplier of functional ingredients and marinades Contact: Edmond van der Plas Tel: +44 (0)79 04752984 +44(0) 28 4062 0543 Email: rmburrell@dow.com Web: www.lindenburg.org 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

20) Kerry Foodservice

21) Middleton Food Products

15) Pacific West

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Burg Food Spices & Ingredients

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

Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerry-foodservice.co.uk

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

NFFF MEMBER DISCOUN T AVAILAB LE

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18) DSmedes Fine Foods / Lind en

19) Dow Seeds

13) Collins Seafoods Limited

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throughout Great Britain.

Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk

‘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

22) S&B Herba Foods Ltd

Established in 1919, S&B Herba Foods Limited have a long heritage of expertise in servicing the food industry in the United Kingdom and Ireland. S&B Herba Foods Limited are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Their portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors. Products are sourced from all over the world to meet the customers’ needs and are covered

by S&B Herba Foods Limited quality assurance guarantee. Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool. S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrow Fat Peas.

Ground Rice and Rice Cones are made by milling rice into coarse flour. 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 6

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www.federationoffishfriers.co.uk

NFFF ASSOCIATE MEMBERS

GENERAL TRADE 23) B Smith Packaging

(Worcester) Ltd

BRC Certified supplier of bespoke packaging including fish & chip boxes & sundry items Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk

24) BD Signs

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

25) Checkit

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

In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paperbased records with a digital solution.

This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others.

Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net

26) Daltons Business

Daltons Business is the UK’s number 1 marketplace to buy or sell a business and has been connecting buyers and sellers for over 150 years. You can search over 30,000 unique business opportunities currently listed on the site, including thousands of Fish & 22

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27) 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

28) Elite Shopfitters (Leeds)

Elite Shopfitters offer a UK-wide shop fitting service to the catering industry.

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

Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk

29) 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

30) 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

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

32) Sign Focus

Sign Focus 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 Web: www.signfocusltd.com

ISSUE 3 // MAY 2018

38) ADM Trading (UK) Limited

Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years.

Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php

FILTRATION 33) 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

39) 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

34) Steve Hill Services

Running low on filter papers & supplies, need a service or repair for your Merlin, Opal, & Pura, Aries or Bitterling type oil filter machine. In need of replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk

40) 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

35) 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

PIES, SAUSAGES AND MEATS 41) 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

42) 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

OILS AND FATS 36) Duncrue Food

Processors Ltd

43) Karro Food Group

Manufacturer and Packer of Beef Dripping.

Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk

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

37) Flavoil

Flavoil are an innovative supplier of high

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Tel: - 01452 521081 or Mobile: 07860 232741

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

Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk

31) Peel Tech

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Email: enquiries@hiltonsmythe.com

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Chip Shops for sale and other takeaway businesses. When it comes to buying a Fish & Chip Shop or if you do decide to sell your establishment in the future, think Daltonsbusiness.com! National Federation of Fish Fryers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £143!

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

Tel: 020 8603 5141 Email: sales@daltonsbusiness.com Web: www.daltonsbusiness.com

BUSINESS DIRECTORY

bond for improved batter adhesion nd prevent the batter from spitting during frying. We carefully select only the best Marrow Fat Peas from a handful of UK growers. Great for mushy peas and snacks such as wasabi peas.

Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 E-mail: peter.walker@sbhf.com

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NFFF ASSOCIATE MEMBERS 1) Meadow Vale Foods

6) TYCO (Ansul Restaurant Fire

Suppression System)

Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com

2) Riverside Foods

Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: enquiries@riversidefoods.co.uk Website: www.riversidefoods.co.uk

BUSINESS DIRECTORY

3) Vic Graham & PG Chips

A reliable supplier of wholesales potatoes and freshly cut PG Chips based in Manchester, you just can’t beat Vic Graham for our quality service and price.

Catering for many restaurants, pubs and takeaway businesses, we have over 40 years’ experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

Once you’ve tried us, you won’t want to leave, here’s why: - We are suppliers of the best frying potato in the North of England.

- Delicious and fresh pre-cut PG Chips.

- We use only quality Lincolnshire and Cambridgeshire potatoes.

- We pride ourselves on our punctual delivery Monday to Saturday (don’t work Sundays).

Contact: Paul Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgraham.com

4) 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

RANGES AND CATERING EQUIPMENT

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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

13) 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

8) 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

14) 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

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

15) Stephens Catering Equipment Supply and installation of commercial Catering Equipment.

Contact: Tel: 028 25 861711 Email: info@stephens-catering.com Web: www.stephenscateringe quipment.com

WHOLESALERS 16) 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

10) Hewigo UK Ltd

5) Angel Refrigeration Ltd

Angel Refrigeration Ltd is supplier of specialist professional refrigeration for storage, display, processing and thawing. We focus on understanding our customer’s requirements to ensure we provide the right piece of equipment to do the right job. Our equipment has been developed by leading European manufacturers for the Bakery, Butchery, Charcuterie, Chocolate, Fish, Food Production, Hospitality: Floristry and Ice Cream industries.

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‘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

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Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges

19) JJ Food Service

JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon. A range of other fish and chip shop essentials are also available including branded and ownlabel condiments, packaging, chipping potatoes, batter mix and gluten-free options. Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices. JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines.

Tel: 08433 09 09 91 / 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com

20) V A Whitley & Co Ltd

‘Supplying the finest products to fish and chip shops throughout the North West since 1899’.

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

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Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials. Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment.

Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk

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

11) Hopkins Catering Ltd

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18) Henry Colbeck Ltd

17) Friars Pride Ltd

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KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops.

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

9) Henry Nuttall Ltd

- We offer excellent value for money

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12) KFE Ltd

7) Bold Catering Equipment

POTATOES AND PRE PREP CHIPS

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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

Contact: Julie Croker Tel: 01327 810 370 Email: sales@angelrefrigeration.co.uk Website: www.angelrefrigeration.co.uk

Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade Contact: Katharine Crockford Tel 01978 666108 Email: katharinec@meadow valefoods.co.uk Web: www.meadowvalefoods.co.uk

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www.federationoffishfriers.co.uk

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The No.1 Brand for gravy and curry sauce mixes.

Curry Sauce Mix

Call now on 01254 668 810 to spice things up. sales@spicetechnology.co.uk www.spicetechnology.uk.com

Scotshaw Brook Ind Est, Branch Road, Darwen, Blackburn, Lancs BB3 0PR

SPECIALIST AGENTS TO THE CATERING INDUSTRY View our testimonials of businesses sold web - www.veritas-sales.co.uk email - sales@veritas-sales.co.uk

FOR SALE

UNDER OFFER

SOLD

The Cod End Newquay, Cornwall

Harbour Chippy Newquay, Cornwall

The Atlantic Portreath, Cornwall

Port & Starboard Indian Queens, St Columb

Ref 1052 Asking Price - £1,250,000

Ref 2131 Asking Price - £559,000

Ref 2182 Asking Price - £139,950

Ref 2071 Asking Price - £1,090,000

Freehold Fish & Chip Takeaway/Restaurant Comes with 2 commercial lets & 4 apartments all producing income.

Freehold Fish & Chip Takeaway/Restaurant Comes with 2 tenanted flats above both producing rental income.

Deposit taken within 1 week of marketing!

Truro 01872 306450

Truro 01872 306450

LD SO

R DE R UN FFE O

FOR SALE

CONTACT US Head Office Solihull - 0121 270 7369 Truro - 01872 306 450 Nottingham - 0115 784 5039 Norwich - 01603 733 488

Call us for your free market appraisal.

Can you afford not to use the industry’s market leaders?!

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

Quality Fish & Chips Cheshire Freehold £499,950 Takings £4,000 pw Ref: CF33508NW Northwest

01704 876600

Fish & Chip Shop Great Yarmouth L/H £54,995, F/H £375,000 Takings Approx £130,000 pa Ref: R33403E Norfolk

01603 280873

Fish & Chip Restaurant South Kent Coast Leasehold £100,000 Takings £185,000 pa Ref: CF33330Z

Fish & Chip Takeaway South London Leasehold £27,500 Takings £1,400 pw Ref: CF33294LN Herts

01908 904555

Kent & Sussex

01273 803777

1 Successfully selling all types of catering businesses for over 50 years 1 For a FREE market appraisal, without obligation, visit our website www.emfgroup.com Head Office 01404 813952

www.emfgroup.com

Buy businesses.

Sell businesses Grow businesses.

Christie & Co is a specialist property adviser in the retail, hospitality, leisure, care, childcare and medical sectors.

With offices across the UK, we focus on advisory, consultancy, valuation services, brokerage and can provide access to finance across our key sectors.

Business. Built around you.

Wackers, York

5416821

Leasehold £175,000 • Prominent York city centre position • 180 cover restaurant & takeaway business • 3 bed owner’s apartment & rented flat • T/O Y/E 31.5.17: £366,907, ANP c. £70,000 • Rental income c.£12,000, 14 parking spaces • High tourism & repeat local trade

christie.com 0113 389 2700

Coverage throughout North & South England Members of the Institution of Commercial Business Agents, National Association of Estate Agents and Federation of Small Businesses.

EMAIL: Info@e-rosens.co.uk

So you’re thinking of selling your Fish & Chip Shop ?

OVER 15,000 FISH & CHIP SHOPS SOLD BY ROSEN’S SINCE 1959, SO WHY NOT LET ROSEN’S SELL YOUR BUSINESS

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A small selection of Fish & Chip Shops recently SOLD by Rosen’s.

If you could be interested in Selling your Fried Fish Business, then please contact Rosen’s for your …

FREE TELEPHONE BUSINESS VALUATION South England: 020 8539 6426 North England: 0113 234 2234

( Strictly Private & Confidential Dealings at all times )

The No.1 Fish Friers Agent

Cheap Agents are not good . . Good Agents are not Cheap

WWW.ROSENS.CO.UK

TRADERS BOARD

WANTED Busy fish & chip takeaway near Morecambe in Lancashire, holders of the Quality Award for over ten years so working to this standard... looking for an experienced fish fryer able to manage a small team in owner’s absence. The shop is open 30 frying hours a week Monday to Saturday (evenings close at 7.30pm). Full time or part time hours to suit working over three or four days a week.

Competitive salary.

For an informal chat please ring John on 07792 216454, or email your cv to jgwild13@gmail.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 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.

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

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

www.federationoffishfriers.co.uk

DUCT CLEANING SERVICE LTD

For all your ducting needs.

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

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

Tel Michael on 07580 799763 or Darren on 07974 676224.

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

NFFF Head Office Contact Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

Finance Fiona McStay – f.mcstay@federationoffishfriers.co.uk

Tel: 0113 230 7044

Fish Friers Review Robert Norris – r.norris@federationoffishfrers.co.uk

Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk

Membership Eileen Kane – e.kane@federationoffishfriers.co.uk Training & Quality Award Helen Brook – h.brook@federationoffishfriers.co.uk

Contact your local representative PRESIDENT Mr Andrew Crook

Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS

VICE PRESIDENT Mr Craig Maw

Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS

TREASURER Mr Alan Hanna

Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD

Regional Directors for England Mr Craig Buckley

Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL

Ms Lesley Graves

Tel: 07507 889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW

ISSUE 3 // MAY 2018

Mr Hugh Mantle

Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE

Miss Caroline Murphy

Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE

Regional Director for Scotland Mr Colin Cromar

Tel: 07435 786490 Email: colin@thefishhoose.co.uk The Fish Hoose, 69 Main Street, Thornton, Fife, KY1 4AQ

Regional Director for Wales

Mr John Penaluna

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

FEDERATION NOTICEBOARD

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

Duct Cleaning Services we are now TR19 compliant

Regional Director for Northern Ireland

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

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THEO ELLINAS THE GOLDEN CARP CHIPPY AND WINYATES CHIPPY It is not just about a bag of chips, I feel the industry is getting stronger every year.

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

(Quicksilver) As fast as Lightning! So it means if I make a mistake, people would not notice.

10 QUESTIONS WITH…

1. What would you do with £500,000?

1st, I would take my Father to pick the dream car he has always wanted, my father is my inspiration so I love to look after him

Jesus, Bruce Lee and Robert De Niro

2nd, I would donate 25k to the Blind & 10k to the Fishermans Mission,

6. Describe your perfect weekend.

3rd, Pay for the refurb of one of the shops (Save me seeing the bank next week,)

My perfect weekend would start by going to the gym followed up by meeting up with friends and family for a B-B-Q and I would finish off with the cinema.

4th, Take all my family on holiday, 5th, Renew my pilots license!

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

In the UK I would like to go to the Lake District and Snowdonia, I also have never been to Japan but I would love to go and experience the culture.

7. What is your favourite drink?

I do like a Flat White, which is extra Hot and with an extra shot

8. Do you prefer cod or haddock?

Cod

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

When a Crypto Peerless F2F Potato Chipper, took the end of my finger off at the tender age of 4! But it didn’t put me off, I remember eating Fish & Chips with my Mother not long after that experience and I never ate the batter back then.

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

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

I like UFC, Car Rallying, Skydiving... I really don’t understand like and or enjoy... cricket

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

In the last four years, with the publicity and exposure of Fish & Chips, it is the Nation’s Favourite take away meal. More operators are diversifying and looking at Vegetarian options for the new customer and giving a better quality product. It is not just about a bag of chips, I feel the industry is getting stronger every year.

Eventually I think people will start to experiment with more species of Fish, especially with more Fish & Chip restaurants opening.

www.federationoffishfriers.co.uk

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OPEN DAYS 2018

SAVE DATE THE

We are running FREE Open Days across the UK where you can try a range of products, get great discounts and meet our friendly team. Get the dates in your diary now!

Find our full range of products at www.jjfoodservice.com

SOUTH

3th June Sunday JJ Enfield 10th June Sunday JJ Dagenham 17th June Sunday JJ Sidcup 1st July Sunday JJ Bristol

MIDLANDS

29th July Sunday JJ Birmingham 5th August Sunday JJ Leicester We will be partnering with Flipping and Frying offering free tasty samples

NORTH

12th August Sunday JJ Newcastle 2nd September Sunday JJ Doncaster 9th September Sunday JJ Manchester 16th September Sunday JJ Leeds For our branch addresses visit our website:

www.jjfoodservice.com Follow us on social ISSUE 3 // MAY 2018

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