Fish Friers Review Issue 3 2020

CELEBRATING 95 YEARS OF PUBLICATION ISSUE 3 // MAY 2020

COLMANS SEAFOOD TEMPLE SHOW RAINBOW OF SUPPORT FOR KEY WORKERS. SEND US YOUR IMAGES OF SUPPORT TO MAIL@NFFF.CO.UK

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PRESIDENT’S NOTES Written by Andrew Crook, NFFF President I hope everyone is well and I hope you have your business on a stable footing.

This has been the most stressful period of all of our working lives but it will make us stronger business people at the end of all this. I always say you only learn to sail a ship on rough seas!

We had to take the tough decision to ask shops to consider closing on the 23rd of March, many members were reporting extremely high levels of trade and issues with either customers not adhering to the guidelines and also others giving bad reviews due to queues outside of shops and restaurants. We also had no idea how deep we were going to go in this crisis, if the NHS reached max capacity there was a real danger that it could cause a breakdown of society.

Our guidance throughout this was designed to protect our customers, our employees and also the reputation of the fish and chip industry. I would like to thank you all for your professionalism during this period and for the many message of support we received.

We are now in the next phase of this crisis, I have been helping the Department for Business, Energy and Industrial Strategy with some guidance this weekend and through our different channels we have been getting great dialogue throughout.

As we are past the peak we can now see the landscape we need to adapt to.

This period is likely to be a long period with some social distancing and other guidelines in place for this year and beyond. Restaurants and pubs are not

going to be able to function as normal, and many may start doing takeaways.. but not many can do fish and chips as well as we can. Mcdonalds are opening with delivery only for now, I think that is to protect themselves from media stories of queues at drive throughs. They are not going to be able to get the volume out they normally do. This all points to more demand for fish and chips.

Make sure you have performed a Risk Assessment and put some control measures in place if you are open, this will help reassure your employees, keep the EHO happy and also help you if you get any negative comments from customers.

If you are open it is very important you manage your orders into timeslots.

You don’t want everyone turning up at 5pm on a Friday! If you manage it either manually or using an automated system it means the customer experience is good and they are likely to return. Keep your menu simple as people are just happy to get fish and chips, it’s a chance to run a much leaner business.

The public are likely to make their takeaway choices with hygiene standards in mind, accreditation, training and traceability are all good things to invest in as this can make a customer choose you over another food option.

This has been a tough time for all but it does give us chance to take stock, make changes and hopefully make our businesses work for us and not us work for our businesses!

Published by The National Federation of Fish Friers New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk Designed & produced by Resource, Leeds Tel: 0113 200 5000 Web: www.weareresource.co.uk Become more environmentally friendly. Would you like to receive your future Fish Friers Review electronically?

Please contact the NFFF Head Office.

If you do not wish to receive the Fish Friers Review, please contact the NFFF Head Office and we will remove you from our mailing list.

Become a member today at www.NFFF.co.uk

CONTENTS Page 2

Coronavirus Portal

Page 6-7

Online Qualification

Page 14-15 Life’s a balancing act

Page 18 & 20 The World Wars and now

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EVENT CALENDAR 5th June 2020 National Fish & Chip Day Organised by NEODA www.neoda.org.uk/ fishandchipday 6th September 2020 Isle of Ely Open Day Organised by Isle of Ely www.chippychat.co.uk

MEMBERSHIP PORTAL Coronavirus Portal As you are aware the situation changes daily regarding the coronavirus.

The NFFF is continuing work behind the scenes to help support our members, members employees and suppliers.

20th September 2020 KFE Ball Organised by KFE Ltd www.kfeltd.co.uk Please note, these dates may change due to Coronavirus

To share this information the NFFF have created separate NFFF Coronavirus web pages.

These webpages are updated daily with the latest news and useful documents for you and your business.

Coronavirus Portal Some of the documents FREE to download NFFF Coronavirus Update

Job Retention Scheme

Supporting Finance Letter

Some marketing items FREE to download Social Distancing Poster

Click & Collect Poster

Feeding the Nation Poster

Minimising risk in a takeaway operation www.nfff.co.uk/pages/minimising-risk-in-a-takeaway-operation Documents FREE to download Employee Declaration

Risk Assessment Guide

Become a member with NFFF pay monthly!

Whether you are an renewing member or looking to join as a member it has never been easier.

You can now join the NFFF by paying in 12 handy instalments.

To join today simply visit www.nfff.co.uk/pages/join-now-pay-monthly

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Blank Risk Assessment

We will continue to update you all via the news section on NFFF.co.uk and via our social media channels.

If you do not already follow us, you can find us on the following social media channels below: Facebook: @nffffleeds Twitter: @nfff_uk Instagram: @nfff_uk

PAY YEARLY One off payment of

£210.90*

PAY MONTHLY 11 payments of

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Initial payment of £50.57*

*All prices include VAT

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50% discount for the first three months

£50 off new business premium

10% discount on best available room rate

£50 discount on NFFF membership fee renewal when you set up your workplace pension scheme

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10% discount on all range services. Offer excludes KFE/Kiremko ranges

20% discount for simple will and 10% discount on all other legal services

Exclusive rates for members of the National Federation of Fish Friers - No sign-up fee

Preferential rates for all NFFF members

CLAIM TODAY!

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Special NFFF Member Discount Saving £400, Normal Price £2600 - NFFF Price £2200 Includes Delivery and 2 Year Warranty Prices Ex VAT

Our offer to members is £100.00 NFFF discount on each new Merlin Filter Machine OR A Box of 80 Filter Pads/Papers (Approx 3 Months Filters) with a new Machine.

Free Artwork and Plates on Branded Fish and Chip Boxes, a saving of approx. £500 per customer on average.

CLAIM TODAY!

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An exclusive 10% discount on any direct orders over £3000. Free leaflet holder with any leaflet orders and free design and imagery on any menu graphics

Exclusive £30 off your first order over £500

Exclusive £30 off discount on Coeliac UK’s NEW gluten free online catering training, so you and your staff can learn how to cater safely for the gluten free diet. Simply enter NFFFPROGF30 at checkout to claim this offer*

£25 off for new customer when you spend over £200 at any JJ Foodservice branch.

CLAIM TODAY!

£10 off your first order with us over £200 T&C’s - this offer is available to new customers of Collins and Wraggs only. This offer can only be used once per customer account.

A minimum order of £200 is required to claim this discount.

CLAIM TODAY!

Exclusive 10% off all social media packages.

T&C’s - offer available to new customers only and can only be used once per account. Single order value must be over £500 to qualify.

T&C’s - Cannot be used in conjunction with any other discount code.

All offers are available to NFFF members, for contact details or details of how you can claim the benefits simply visit the NFFF Member Area on www.nfff.co.uk. Not a member but would like to take advantage of these exclusive NFFF member offers you can join today for just £175.75 + VAT* Call 0113 230 7044 or join online at www.nfff.co.uk *The cost of membership is subject to the number of shops you own.

Fish Friers Review

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MEMBERSHIP PORTAL

Make the most of the Lighthouse Business Protection Package Too often membership of an organisation is taken for granted until you need it, a fine example being vehicle breakdown service, you almost forgot you bought it until something goes wrong.

Hopefully, your membership of the National Federation of Fish Friers (NFFF) doesn’t fall into that category.

The NFFF has over 60 associate members, many of which offer exclusive membership benefits for your business.

Included in your membership of the NFFF is an often forgotten about, priceless bonus. The Lighthouse Business Protection Service is a link to ARAG Legal who provide every member with the basic tools to run their business with all the legal documents required.

The package of documents includes all the documents needed and are FREE to use. If you want to customise the documents, to suit a specific need, ARAG offer the additional service of checking by a solicitor at very reasonable fees. In many instances you couldn’t get a meeting with a solicitor for the costs incurred, yet the basic provisions are included in the NFFF membership fee.

Members enquiries are often: • Where can I get Contracts of Employment from?

• Is there an Employee handbook available?

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• Can I get a job description for my staff?

• Is there a staff appraisal form?

The answer to all these is YES they’re on Lighthouse, and of course all FREE, even available 24/7. In the employment section there are over 40 documents available, why would you want to write your own when the work has already been done for you?

Lighthouse provides guidance on • • • • • • •

Discipline and dismissal Employee Rights Employing Staff Flexible working Grievances Other compliance issues Sickness absence

Simply access the ARAG website.

All the information you need is on your membership card which you now receive every year after renewal. Yet so often members tell us they didn’t know about it and they have incurred a lot of additional costs by going to a variety of other providers.

It is so easy, start by choosing the area you’re interested in and fill in the answers to the questions posed in the document, these normally begin with basic information about your company.

Moving on, page by page documents are stored for you to return to when you’re ready to complete them, and on completion

each document is saved exclusively in your folder so that they are not mixed with anyone else’s.

Other areas covered included • Health & Safety, including risk assessments, young persons and many more • Legal Advice and protection • Tax advice and protection • Crisis communication • Identity theft protection • Counselling assistance • Legal costs and expenses insurance cover All have the same format; you build each document page by page whilst staying within the law with the minimum requirements.

There is no added cost for the Lighthouse Business Protection Package, why not read through the standard documents, it’s surprising what you’ll learn and what you’ll want to use.

Of course it’s up to each individual, but we recommend you explore all membership benefits, there’s a lot more than you realise and many will save you lots of money.

To gain access to the Lighthouse Business Protection service simply log into the NFFF Member Area.

Click here - www.nfff.co.uk/ members/auth/login

GET ONLINE FOR TAKEAWAY ORDERS WITH A WEBSITE FROM

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NO SIGN-UP FEE during May to support independent takeaways during lockdown (normally £79+VAT) Visit foodit.com for more information or call us on 01992 701 701 By Foodservice

Fish Friers Review

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TRAINING PORTAL

Written by David Miller NFFF Head of Training

Online Training I hope you are all well and keeping safe. I don’t think any of us have experienced anything like the lockdown, and I know that the last thing most of you will currently be thinking about is investing in training. You will all be concentrating on getting your shops back up to speed.

I believe that a little bit of investment now may prove to be worthwhile for your business.

We need to show that all our businesses are trading and operating to a very high standard, more so now than ever before. Customers need to feel safe when they enter your premises and having some accreditation would be more than worthwhile. This would be a small investment which could increase your custom when you are operating once again.

This would be a great opportunity for your team, acting as a morale booster and giving them confidence, and would also give your customers the assurance and confidence of buying Fish and Chips from you.

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SO HERE IS SOMETHING TO THINK ABOUT: Discounted costs currently being offered per person: Food Safety Level 2 at £17.00 plus vat.

Special Offer price £11.50 plus vat Health and Safety Level 2 at £19.00 plus vat.

Special Offer price £14.00 plus vat Level 2 Allergy Awareness for Caterers’ at £22.50 plus vat.

Special Offer price £14.00 plus vat These are online courses offered by the NFFF which may assist you in building a stronger business in the tough times ahead.

For more information contact Helen Brook at training@nfff.co.uk

Fish Frying Skills Case Study: John and Dayton of Miller’s, Haxby.

I wanted to share the reasons why two of my mainfriers, John and Dayton, have undertaken the Fish Frying Skills Qualification, even though I am one of the lead trainers at the NFFF Training Academy.

The simple reason is that you can never stop learning about this great industry that we all work in! I truly believe that creating the simple dish of Fish & Chips is a bit like an art form. It takes skill, knowledge, dedication and passion. So, I’d like to take you through the steps that John and Dayton have taken so far.

The aim of the qualification is to raise the standards of fish frying in fish and chip shops and restaurants.

The qualification is split in to 3 areas: Frying Skills, Food Hygiene and Health & Safety. The qualification is done in-house at your own shop and at your own pace.

There was no hesitation in them signing up when I first approached John and Dayton to ask if they were interested in doing the qualification. So, we got in touch with Helen at the NFFF to place their application.

This is a very easy process and within a couple of days all the workbooks had been sent out. This comprises of two books, one which concentrates on Fish Frying Skills and one for Food Hygiene and Health & Safety.

Once they had looked through the workbooks, John and Dayton decided that that they would set an hour aside each week and do the course together at work. This was great as they were there to support each other.

Firstly, they started on the Fish Frying Skills workbook which is divided in to 6 segments. Each segment is like a small lesson, it has a short introduction and a series of aims, and at the end of each segment there are a series of exercises for you to complete and sign off.

The Fish Frying Skills workbook covers: 1. Fish: choices, storing and preparation.

2. Batter: selection and storage, how to make the batter, what good batter should look like and the effects of poor batter.

3. Potatoes: choices, storage and preparation.

4. Frying Medium: choices, why do they deteriorate, identifying frying medium breakdown.

5. Frying Ranges: types and styles, gas or electric.

6. Cooking Products: frying fish, different methods of frying chips, cooking other products.

1. Food Hygiene Principles: Legislation and Laws, EHO Powers, Food Safety Management Systems, Personal Hygiene.

2. Hazards and Controls: HACCP, Temperature, Cleaning, Premises, Refuse and Pest Control, Allergens 3. Health and Safety: H&S Law, Safe Equipment and Method of Working, H&S Policy, H&S Inspectors, Risk Assessment, Fire Safety, COSHH, Accidents.

John and Dayton did their studying both at work and at home, in time it took 3 weeks as we decided that if they were working through this work book that they may as well do the NFFF online qualifications at the same time (Level 2 Food Safety, Level 2 Health & Safety and Level 2 Allergy Awareness). I’m pleased to say that they both passed these qualifications too.

John and Dayton have now completed their 2 modules and have signed them off, they are now awaiting their assessments. A Seafish approved assessor will attend the workplace to assess them, with minimum disturbance to their work routine. The assessments will take around 2 to 3 hours and will include both a multiple-choice examination paper together with a practical assessment.

Unfortunately, due to the current situation with the COVID-19 virus their assessments are now on hold but I’m sure once we get through this they will be assessed and complete this learning program.

I can honestly say that they have both really enjoyed undertaking and have both said how they have learnt more hints and tips as they have gone through the study program.

I’m sure they will both be fine and pass with flying colours. I’ll let you know how they get on.

For further information about the Fish Frying Skills qualification and potential funding support, please contact Helen Brook at the National Federation of Fish Friers on 0113 2307044 or email training@nfff.co.uk

THE COSTS FOR THE FISH FRYING SKILLS QUALIFICATIONS ARE:

This workbook took them 6 weeks to complete, one section each week. They really enjoyed doing this and found it very easy to follow and use. It gave them more understanding and added knowledge to their skill set, which can only be good for their personal development and your business.

NFFF Members

They then moved onto the Food Hygiene and Health & Safety which is the same working method as before, and includes the following 3 segments:

Workbooks x 2: £40.00 Assessment: £165 plus vat

Workbooks x 2w: £30.00 Assessment: £140 plus vat Non-Members

Fish Friers Review

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THE IMPORTANCE OF WASHING HANDS Even before the current Covid-19 pandemic, when washing your hands correctly has been highlighted as one of the key ways to keep everyone safe, it has always been important in a food related business, and critical where there is a particular risk of cross contamination between raw and ready to eat food.

The FSA video now available on the training portal www.fishandchiptraining.com/ washing-hands/, illustrates how hands should be washed, and the recommended duration of how long they should be washed for is now well known, 20 seconds or ‘Happy Birthday’ sung twice.

To be compliant for food safety purposes, the business owner or manager must ensure that at ALL times, the following elements are available for hand washing; • A supply of hot water • Soap (preferably anti-bacterial and liquid) • A towel (preferably disposable but if not clean and laundered daily) Lack of any of these means that you and your staff CANNOT was your hands effectively, and could reduce your food safety rating, so we suggest they are part of your opening and closing checklists to ensure you have the appropriate elements in place. In addition, ALL staff should receive training

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on how to wash their hands using the FSA video, and as with all training this should be recorded for ‘due-diligence’ purposes, and reviewed/topped up regularly.

In certain areas, EHOs during a visit will watch for staff to wash their hands at appropriate times, and if they have no need to, they will ask a member of staff to demonstrate this, failure to carry this out correctly can again reduce their food safety rating.

Together with how to wash your hands, the other key message is WHEN it is required; • On arrival at work • When you arrive in a kitchen (even after coming directly from the toilet, where you will have previously washed your hands) • Before preparing/handling any food • After touching your face/hair, sneezing, coughing etc • After touching raw food, particularly poultry or meat, or uniforms/gloves used to prepare it • After handling food waste or emptying waste bins • After cleaning • After touching phones, cash tills or any ‘touch points’ where bacteria or the virus etc may have accumulated.

• After receiving supplies

Written by Hugh Mantle, NFFF Regional Director of England

To illustrate this point, you can buy products such as Glitterbug which you rub onto hands, and with the aid of an ultra-violet light bacteria will show up. The hands are then ‘effectively washed’ and the bacteria will have reduced to a safe level or disappeared - this really reinforces the reason for handwashing!

Finally, a couple more things.

Firstly, gloves are only a substitute for handwashing if they are changed EVERYTIME you would normally wash your hands.

To emphasise, gloves are great for protecting food from cuts and plasters falling off (physical contamination), and for gripping food, but they are only an extension of your hands, and the above list must be known and understood.

To illustrate bad practice, many chain sandwich bars (you know the one!) that make the product in front of you, use gloves. This works perfectly well when they are busy with the sandwich makers only ‘making sandwiches’ and a dedicated member of staff on the till. This tends to fall down when they are quiet and the sandwich maker also operates the till (full of germs and bacteria), and then forgets to change their gloves!

Hand sanitiser is also much talked about, particularly currently, but is no substitute for hand washing; using it as an additional product after hand washing is a very ‘belt and braces’ approach, but in a food environment hand washing is king.

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FRIERS BOOK CLUB Written by Pete Fraser, Harbour Lights

Hello again, very strange times, hope you are keeping safe and hatching cunning plans for when life begins to get back to “normal�, but what will be normal is a good question in itself, personally I think there has been so much shock and disturbance in consumer behaviour that we need to be ready to adapt to a very new world.

This time around, I was planning to review a book on maximising fun in the workplace and all the benefits that creates but priorities have changed significantly.

Stark Naked Numbers by Jason Andrew Yes, it is written by an American accountant and business owner, but his wisdom spans the Atlantic Ocean, a business is a business whether it is on the plains of Ohio or in the back streets of Lincoln.

Jason bases his book around 5 principles: 1. Make yourself redundant - rather than being stuck in your business, scale yourself from it.

Wise words, for many of us, a lot our Coronavirus pain may have been easier to bare if we had previously freed ourselves up to tap into alternative income streams.

2. Maximise your margins - Revenue is overrated.

Margins are what the really matters.

Coming out of this crisis, our customers will be extra short of cash but discounting to a point where we are losing money and not covering our costs, would be totally foolhardy. Better to have a smaller profitable business than no business at all.

3. Super-charge your cash flow - Revenue is vanity.

Profit is sanity. Cash is reality.

Never been more relevant, sadly running out of cash, the oxygen of all businesses, will mean curtains for many businesses that were previously happily chugging along.

I do feel we need to regard all our businesses to be an Intensive Care Unit, until proved otherwise, and in that situation, nothing is more important than understanding our finances.

Chatting to many shop owners, this is an area that few, with their hands on their hearts, would mark themselves much more than 6/10, so sorry guys & gals it is time to go back to school. The best most readable book I have found to give us all that overall blast of knowledge is: 4. Leverage your assets - not just talking about physical assets, your team are prized assets as well.

5. Sharpen the saw - achieving any goal is based on good habits that you practice daily.

Lots and lots of very astute thoughts on what we should be doing financially to give us the best chance of initially surviving and then thriving over the coming weeks, months and years.

The nugget that I extracted from this book was developing laser focus on the most essential financial metrics in my business. For me, I have decided there are only four: number of customers & their average spend, together these give me revenue (interested in excluding VAT figures), if revenue dips and it’s time for action, you need to know which of these is causing you concern, because there are different remedial actions for each. Cost of Goods (food, drink, oil and packaging) and payroll costs which together are called Prime Costs, these are your biggest controllable costs.

The prime cost figure of the business is a very quick indication of its financial health.

Happy reading & wishing your business the speediest of recoveries, Pete

P.S. would love to hear from you if you have any questions or thoughts after reading any of these books, or if there are any business topics that you would like me to recommend books for: pete@harbourlights.co.uk

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A Message of Support to Quality Fish & ChIp Shops of Great Britain W

hether you’ve decided to close during the current Covid-19 crisis to safeguard staff and customers or have now moved to take-away and delivery to serve your community, we understand these are uniquely challenging times.

We at Sarson’s are proud to serve quality fish & chip shops of Great Britain and as such we want to make sure we do what we can to support you in the coming months and hopefully in happier times ahead. To that end we want to celebrate the great work you do for your communities by launching a ‘Proud to Serve Our Community’ Facebook campaign.

From generally keeping morale up with great fish & chips, to delivering to the elderly and vulnerable, or offering food boxes and even free fish & chips to NHS workers, we want to hear all about it! Share your story on Facebook and mention @SarsonsforChippies and the hashtag #ProudToServeOurCommunity for your chance to win your next wholesaler order paid for by Sarson’s. Helping to keep you going in these tough times or to give you a helping hand when things get back to normal.

Our panel of industry experts will judge all valid entries based on the activity and quality of the post and award the following to six deserving chippies: Overall winner Your next wholesaler order up to the value of £500 Five runners-up Your wholesaler order covered up to the value of £200 Plus, for every entry we will donate £20 to Hospitality Action, helping those most in need in the hospitality sector.

See our Facebook page @SarsonsforChippies for more information and full terms and conditions.

Here’s to you, the truly Great British chippie, we’re proud to serve you just as you are proud to serve your community!

Keep safe and well, From all the team at

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Fish Friers Review

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LIFE’S A BALANCING ACT

In writing this article, I hope in some way that my story may strike a chord and help colleagues in our industry. Especially those who at times find it difficult to manage, particularly through this current crisis!

So now more than ever I believe is a good time to share with you some of the things that I have learnt and done that have been instrumental in keeping me afloat in business for 31 years!

From starting out I always had that ‘self-employed’ instinct many of you will identify with, a willingness to work and put in the hours because I’d often heard it said, “you get out what you put in “, that part for me came easy. My late father was self-employed, as are all of my brothers, so sitting at home was never an option!

Through time on the frontline of self-employment, I began to identify and recognise the qualities required, resilience and determination being two which form the backbone of survival. As years went by times ‘were a changing’ and that too brought changes in me.

New skill sets kept emerging, often to my surprise, not least my ability to make greater personal sacrifices, sacrifices that I needed to make if I wanted the business to not only survive but grow!

Every new decade presented its own challenges, at times filling me with fear, but this fear seemed to bring out the best in my ability to adapt, listen, learn, and act on my newly found knowledge. Personally, I’ve always gained the most knowledge by engaging, questioning, trialling and above all, not being afraid to make a

Written by Malachy Mallon, NFFF Regional Director of Northern Ireland

mistake. I’ve always been a firm believer that mistakes are chances to learn; when you make a mistake, the key is how you recover.

As time passed, it became more apparent that ‘investment’ was required and by that I mean investing in staff, their training and welfare, premises and equipment, community, education, research and not to mention the greatest investment of all but keep reading and I’ll get to that a little later!

With hindsight, I can see now that I was consumed by the business, it wasn’t a job but an intensive way of life, a vocation, and at this point I needed to learn that the business should work for me instead of me working solely for it! Easy said, especially when you’re stuck in a recession which many businesses didn’t survive.

However, yet again that scary challenge made me dig deep, as never before. I had to fend off competition, and here I was, unashamedly asking for help from anyone I thought might be able to assist in bringing new life to my business. Ironically, at a time when I could least afford to pay for professional help, I needed it most. Once again sacrifices were made, all of which paid off in time, some at a high cost indeed!

But throughout these most recent challenges I discovered a way to enjoy my business more, not too much though. I never spent more than I made, despite a couple of difficult investments.

Now to my greatest investment ever, to which I hinted earlier. I recognised and accepted that I had to invest in - MYSELF - MPH!! (Mental & Physical Health)!

At first thought it might sound selfish but I’ve always firmly believed that the core ethos of being selfemployed is to give you a better quality of life so even during difficult times in business I made time for “me” non-negotiable.

The more I invested in my MPH the easier I found making clearer decisions for myself and the business.

No doubt that this too underpinned job security for my team, creating calmer work spaces. In addition, staff investment afforded me to take more time out of the business. The overall effect was that I had a clearer vision of what was required to move the business forward, and so the circle continued.

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COVID 19 is our latest, and indeed, the most unique challenge affecting us personally, locally and globally. It presents us with new issues but with few guidelines to call on. However, drawing on my life and business experiences, I’ll remain calm, tread carefully, engage, listen to professional advice, ask for help and move forward, FOR THIS TOO SHALL PASS! The present situation has made me acutely aware that I’ve always been fortunate to enjoy good health, but I don’t take it for granted, I work at it, everyday!

What works for me is wholesome food, always starting with a good breakfast, daily exercise, drinking lots of water, having a great network of positive friends and setting myself new challenges.

I make a habit of doing something I enjoy every day and very importantly, I don’t let mobile devices or social media control my life. Believe me when I say that my phone most definitely doesn’t make its way into my bedroom.

One final thought in closing; whilst out cycling, a good friend said to me, “If you always do what you always did, you’ll always get what you always got” Here’s to many more productive and enriching years in business.

Fish Friers Review

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PUKKA AND NATIONAL FEDERATION OF FISH FRIERS WORK TOGETHER TO DELIVER PIES TO THE PEOPLE Pukka remains the UK’s favourite fish and chip shop pie brand by a country mile1 , and returns to its roots to help chip shops keep bringing pies to the nation.

Fish Friers Review Editor, Robert Norris, takes a closer look at the campaign.

As the nation’s favourite pie brand, I was thrilled to work with Pukka to help support fish and chip shops offering home deliveries or call and collect services in their local area.

The campaign is designed to “support chip shop owners who are continuing to feed the nation,” explains Pukka’s General Manager, Isaac Fisher.

“The Great British chippy is - and always will be our heartland, so it was important to us that we offer a helping hand during this challenging time.”

“We will provide a free poster that can be personalised for shop fronts, making it clear a delivery service is available, be that home delivery or call & collect.

Plus, for the first 50 chip shops that contact us, we’ll geo-target their local area on social media to share the news with nearby communities that they offer a home delivery or call & collect service, helping to bring the People’s Pie and chips to the nation whilst driving sales for local businesses.”

Pukka is continuing to provide free support to fish and chip shops across the UK to make sure there are more success stories like The Stardust.

“The fish and chip industry is made up of so many brilliant and hardworking people, it’s only right that we step in and do the right thing,” adds Fisher.

“We’re encouraging every chippy offering home delivery or call and collect services to get in touch to benefit from our free marketing materials and social media support so that together, we can continue to feed local communities.”

POINT OF SALE & ORDERING To order your free poster, head to the trade section of Pukka’s website at www.pukkapies.co.uk/trade and one will be posted out to you

The Stardust Fish and Chip Shop, in Hopton, was one of the first chip shops to take advantage of Pukka’s free support after launching a delivery service via JustEat. In just one week, the personalised social media adverts helped spread the word and reached over 80,000 people in the neighbourhood.

Gary Costar, Owner of The Stardust Fish and Chip Shop, says: “The Facebook advert was great for driving awareness of our new delivery service with local residents, and it brought in new customers who hadn’t been to the shop before. What’s more, it led to over 1,500 clicks through to our website and a 50% increase in delivery orders.”

PERSONALISED SOCIAL MEDIA SUPPORT To benefit from personalised social media support, email trade@pukkapies.co.uk with the name of your chippy, address and opening days/times2 Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019

1

Offer valid to the first 50 chip shop enquiries for social media support

2

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H meandDelivery Call & C llect We’re here to help We’re working together to support the industry To order your free, personalised home delivery poster, visit www.pukkapies.co.uk/trade Email trade@pukkapies.co.uk with the name of your chippy, address and opening days/times for free social media adverts targeting your local area*

“The Facebook advert was great for driving awareness of the new delivery service with local residents, and it brought in new customers who hadn’t been to the shop before. What’s more it led to a 50% increase in delivery orders.”

Gary Costar,

Owner of The Stardust Fish and Chip Shop *Offer valid to the first 50 chip shop enquiries for social media support

Fish Friers Review

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THE WORLD WARS AND NOW In the past few weeks there has been a lot of talk about Fish & Chip shops remaining open during the two World Wars and comparisons made with the current Covid-19 crisis. During the World Wars the country faced a very different crisis to the one we face today.

Written by Stuart Atkinson, NFFF Regional Director for Scotland

Our enemy today is a silent, invisible enemy within our community.

to argue the case for the continued supply of oils and fats to their trade. NFFF President John Pullman said at the time “...the poor and the working class had to have something to eat, and women were generally too busy munition-making to cook for their families, if they could afford to get anything to cook or cook it with.

If the Government would not help the trade to find the people a reasonably priced alternative, then it could look out for trouble.�

In the wars we faced an external military threat that was trying to starve our population into submission as part of its strategy. The military theorist Carl Von Clausewitz proposed that for a nation state to wage war, the will of the people, the government and the military are all required. Should any element be missing then the state will be unable to wage war, this became known as the trinity of war.

The NFFF argued that the frying trade was an essential user of edible oils, as Fish and Chip shops were providing the working population with a ready supply of cheap hot meals with a high nutritional value, also consumption of Fish and Chips would divert demand from bread the other working class staple, and therefore reduce the demand for imported grain, the supply of which was now critical.

It was the collapse of one element of the trinity, namely the people that caused Russia in 1917 to withdraw from WW 1, and then Germany in 1918, to seek an armistice giving the allies victory. A major factor in the collapse of civilian moral in both countries was a shortage of food. In Russia this was due to poor infrastructure and the blockade of the Black sea, in Germany it was due to the blockade by the Royal Navy.

The government was receptive to this argument, as it provided a private sector alternative to the proposed state controlled National Kitchens, fish and potatoes were domestically produced and not rationed, indeed Fish Friers were to become exempt from conscription.

In early 1918 a special advisory committee was set up by the Ministry of Food bringing together the NFFF, Oil Manufacturers and Distributers to ensure the supply of cooking oil to Fish and Chip Shops.

Why did civilian moral hold up in Britain, especially when the island was in the grip of an unrestricted U-boat blockade from 1917?

As the war dragged on the government became more and more concerned about civil unrest over basic food shortages. As the U-boat blockade started to grip through 1917, National Kitchens were being contemplated as feeding stations for the civilian population.

In January 1918 the Food Controller took possession of ALL the edible oils and fats in the British economy, many industries from margarine to munitions, were competing for access to these commodities.

Fearing for the survival of their trade, Fish Friers represented by their trade association, the National Federation of Fish Friers, approached the government

In March 1918 Fish Friers again had to lobby the Government, this time to extend their opening hours which were due to be curtailed under the Light, Heating and Power Order. The continued availability of this readymade warm comforting staple found on virtually every street corner in the industrial heartlands no doubt played an important role in maintaining civilian moral in the darkest days of the war on the home front.

It should be pointed out that because of fishing vessels being requisitioned by the navy and attacks by the German navy, the quantity and quality of the fish available to friers was suspect to say the least.

However it was still a readily available hot meal that brought much cheer to millions of workers in essential war industries.

Continued on page 20

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

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For your nearest stockist call 01302 390880 Fish Friers Review

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Continued from page 18

COMPETITIVE & COMPREHENSIVE

FISH & CHIP SHOP INSURANCE

As precarious as civilian moral was in the dark days of 1917 - 1918 a simple thing like a hot fish supper could make the difference between revolution and then defeat or victory.

Why are we being asked to excercise social distancing?

In WWII the supply of food was not as perilous as it had been in WWI but Fish Friers continued to play a part in providing affordable hot food to the working population.

Without social distancing it is thought that a typical Covid-19 victim will infect 2.5 others every 5 days who would then go on to infect a further 406 people after 30 days.

Today much of the work force is at home with ample time to prepare food unlike in the world wars were the population was either fighting or engaged in war production.

With 2m social distancing the infection rate should half so a typical Covid -19 victim will infect 1.25 people every 5 days who would then go on to infect only a further 15 people after 30 days.

Halving the rate of infection reduces the number of infections by 95% over 30 days.

Today there is no long term shortage of food in the shops.

Today we face an invisible threat of lethal infection simply by being close (within 2m) to another person.

As I write this more people are dying each day in hospital due to Covid-19 than were killed on average on each day in WW1 or almost double the daily deaths in WWII.

When required we fed the nation, now we can play our part by ensuring social distancing of 2m, on both sides of the counter and outside our shops.

Why everyone should be social distancing If the infection rate is reduced by half through social distancing

With no reduction in social contact

NOW 1 PERSON

1 PERSON INFECTS

INFECTS

IN FIVE DAYS 2.5 PEOPLE

1.25 PEOPLE INFECT

INFECT

AFTER 30 DAYS

GET YOURS TODAY! 406 PEOPLE

01924 499182 20

www.nfff.co.uk

15 PEOPLE

ONLINE ORDERING

With isolation and business restrictions in place due to COVID-19, how can fish and chip shops realign their business to meet changing customer needs?

Make it simple to use Your online ordering system will need to be stress-free and as easy as possible for users to browse and order food from your menu.

One clear solution is setting up online ordering for click & collect or contactless delivery, but with so many options out there, it can be confusing as to know where to begin and what company to use.

Use customer data to your advantage With some online ordering companies, you’ll be able to collect user data which will allow you to turn one-off orders into repeat customers.

To help your shop prepare for online ordering, we’ve looked at five things you’ll need to consider before you get started…

Consider reducing your online menu To help reduce food waste and to keep orders flowing at a manageable pace, you could consider slimming down

your online delivery menu to just your most popular dishes.

Keep your brand consistent Ensure your tone of voice and brand experience is consistent for customers - from landing on your website through to receiving an order confirmation.

Choose a supplier that’s right for you With multiple third-party delivery companies out there to choose from, consider your requirements before finding the best one for your business.

Opti start ons from

Confused about online ordering?

£50

per m

onth

Now is the time to get your food business online. With our experience in setting up online delivery for clients using a variety of platforms, we can help you find the right option that will work best for your business.

Why choose Eat Marketing?

Website or app options available Rapid setup times Different platforms to suit your business Own your customer data Experienced in the fish and chip industry

Find out more by downloading our whitepaper eat-marketing.co.uk/online-ordering or talk to Maria on 0845 835 4661

Fish Friers Review

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SARSON’S TO SHINE A LIGHT ON COMMUNITY HEROES WITH NEW CAMPAIGN

In the wake of the Covid-19 crisis, Sarson’s is championing the beloved fish & chip shops of Great Britain, who have risen to the challenge to support their local communities, through new social media campaign, #ProudToServeOurCommunity.

The campaign also aims to support Hospitality Action’s Covid19 Appeal and offers the chance for chippies to receive not just the recognition they rightly deserve, but a chance to win up to £500 towards their next wholesaler order.

Whether it’s through delivering direct to the elderly and vulnerable, offering food boxes and free food to key workers, or simply continuing, where possible, to safely serve great food to their communities, the news has been alive with inspirational stories of chippies across the UK going the extra mile to support their communities in these tough times.

As a champion of quality fish & chip shops of Great Britain, Sarson’s is calling on friers to share their stories around how they are helping their local communities through this crisis. Those who are going above and beyond to do what they can for their community are being asked to post on Facebook and tag @SarsonsforChippies (Sarson’s new dedicated page for fish & chip shops) and include the hashtag #ProudToServeOurCommunity. For every valid entry Sarson’s will donate £20 to Hospitality Action’s Covid19 Emergency Appeal, helping to support those across the industry (including fish & chip shops) most in need, with the aim to reach £5,000 by the end of June.

Entries will close on 30th June, following which a panel of industry experts will choose one overall favourite, with that chippie receiving £500 towards their next wholesaler order. A further five sites will also receive £200 each towards their next orders.

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On the new campaign, Bryan Carroll, Sarson’s Sales and Marketing Director, commented: “Whether they’ve decided to close during the current Covid-19 crisis to safeguard staff and customers or have now moved to take-away and delivery to serve the communities they love, we understand that for British chippies, these are uniquely challenging times. We therefore want to do what we can to support them through this so they can thrive once we return to normality.

“For many, chippies are already shining beacons in their communities; what better way to honour them at such a difficult time than by sharing their stories and rewarding them - and indeed one of our most respected industry charities - when they need it most.

No matter how small or large the gesture, we want to hear these good new stories in the hope that it will help buoy the whole community. So please get in touch at @SarsonsForChippies today!”

The campaign runs in conjunction with Sarson’s ‘Proud to Serve Quality Fish & Chip Shops of Great Britain’ campaign, which offers a range of support for quality fish & chip shops including free 20ltr samples for those looking to switch. Whilst for those already proud to serve Sarson’s free merchandise packs including a poster, sticker, tent card and new refillable branded bottles - details of which can be found at www.switchtosarsons.co.uk To get involved with Sarson’s #ProudToServeOurCommunity campaign visit @SarsonsForChippies Facebook page and for full T&C’s across all offers and promotions visit www.switchtosarsons.co.uk/ terms-and-conditions/

THANK YOU, ON BEHALF OF P&G PROFESSIONAL

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Thank you to the beloved Fish & Chip shops across the UK for your strength and perseverance during these unprecedented times. Everyone knows that Fish & Chips are a well-loved dish, and P&G Professional research proved that not only do over 80% of Britons consider Fish & Chips to be a British Institution , but that it’s also our favorite dish.

government guidelines to serve your customers.

To those businesses still able to offer a delivery service for customers, we praise your efforts and strength during this time to continue operating safely within

To learn more about P&G Professional and its professional cleaning products please visit www.pgpro.co.uk or call 0800 716 854

www.nfff.co.uk

While the future is uncertain and unknown, we want you to know that P&G Professional will continue to work with NFFF to do what we can to help your industry, your businesses and help keep Fish & Chips the UK’s favorite take-away dish. #SupportLocal

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Fish Friers Review

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NFFF ASSOCIATE MEMBERS

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.

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 robert@nfff.co.uk

INDUSTRY PARTNERS

AHDB Potatoes

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

Coeliac UK

Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk

FASFA

Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk

Marine Stewardship Council

Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips

NEODA

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

The Fishermen’s Mission

Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk

Seafish

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

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

ENERGY/CARD PAYMENTS

Utility Bidder Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk

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Paymentsense

Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/

DUCT CLEANING/RANGE SERVICING

Discount Range Services Ltd

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

Duct Cleaning Service Ltd

DUCT CLEANING SERVICE LTD

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

Keep Environmental Services

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

KLS

Tel: 01553 772935 Email: mike@ klsonline.co.uk Web: www.klsonline.co.uk

Range Response

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

Frytech Ltd

Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com

Johnson Reed Catering Finance

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk

Morrish Solicitors LLP

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

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

Kerry Foodservice

Thornhill Insurance

Middleton Food Products

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

FISH SUPPLIERS

Unique Seafood Ltd

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

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

S&B Herba Foods Ltd

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

Contact: John Rispin, Head of Branded Tel: 01689 878724 Mobile: 07768 531996 Email: john.rispin@sbhf.com Web: www.sbhf.com

Collins Seafoods Limited

Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk

Contact: Craig English Tel: 01325 315544 Email: craig@ collinsseafoods.co.uk Web: www.collinsseafoods.co.uk

F Smales & Son Ltd

Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk

Pacific West

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

T Quality

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

FINANCIAL, LEGAL AND INSURANCE

GENERAL FOOD SUPPLIERS

CF Capital

Blenders

Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu

Ceres | Pure Food Innovation

Contact: Barnaby Barber Tel: +44 02890 243344 Email: sales@blenders.ie Web: https://blenders.ie/

Sarson’s

Keejays Ltd

Sauce makers to the Fish and Chip Industry

Contact: Sammy Lee / Amanda Walden Tel: 01473 827304 Email: sammy@keejays.co.uk / amanda@ keejays.co.uk or enquiries@keejays.com Web: www.Keejays.com, www.goldfishbrandprofessional.com

GENERAL TRADE

B Smith Packaging (Worcester) Ltd

Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk

BD Signs

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

NFFF ASSOCIATE MEMBERS E.B. Gas Services

Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com

Environmental Products and Services Ltd Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com

Peel Tech

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

Sign Focus

Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com

Contact: Stephen Bickmore Tel: 0208 814 7810 Mobile: 07912 389446 Web: www.vandemoortele.com

PIES, SAUSAGES AND MEATS

James T Blakeman Co Ltd

Contact: Cherry Ward Tel: 01782 569610 Email: admin@ blakemans.co.uk Web: www.blakemans.co.uk

Pukka

Contact: Craig Hadfield, Head of Foodservice Tel: 0116 260 9755 Email: craig.hadfield@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies Instagram: @officialpukkapies

Karro Food Group

RotaCloud

Contact: Martin Fitzgerald Tel: 01904 890406 ext 50 Email: martin@rotacloud.com Web: www.rotacloud.com

AquaMundus / Magnete / Thermaco

Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk

Kepak

Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com

FILTRATION

Premier 1 Filtration

Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Web: www.premier1filtration.com

Steve Hill Services

Contact: Marie Contact: Marie Quinton The filter lady Tel: 01452 521081 Mobile: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk

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

Vito UK

Vandemoortele/P100

Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com

Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/

OILS AND FATS

Duncrue Food Processors Ltd

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

ADM Trading (UK) Limited

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

Nortech Foods Ltd

Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk

Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk

Farm Frites UK & Ireland Contact: Nic Townsend Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com

RANGES AND CATERING EQUIPMENT

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

Meadow Vale Foods

Mallinson’s of Oldham Ltd

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

Isle of Ely

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

Mitchell Potatoes Ltd Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk

Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk

MARKETING

Eat Marketing Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk

Magic Stamp Email: hello@themagicstamp.com Website: www.themagicstamp.com/

Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com

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

Vic Graham & PG Chips

V A Whitley & Co Ltd

Hewigo UK Ltd

KFE Ltd

POTATOES AND PRE PREP CHIPS

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

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk

Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk

Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk

JJ Food Service

Florigo

Holland’s Pies

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

Jess Turner Potato Merchant

Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk

RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz

WHOLESALERS

Drywite

Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk

Friars Pride Ltd Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com

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

To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.

Fish Friers Review

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FEDERATION NOTICE BOARD

National Federation of Fish Friers

General Office

4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk

PA to the Directors: Karen Clark - karen@nfff.co.uk Finance: Fiona McStay - fiona@nfff.co.uk Training & Quality Award: Helen Brook - helen@nfff.co.uk Membership: Contact: Eileen Kane - eileen@nfff.co.uk Fish Friers Review: Robert Norris - robert@nfff.co.uk

President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk

Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 Email: craig@nfff.co.uk

Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk

Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk

Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com

Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk

Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com

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www.nfff.co.uk

Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk

Regional Director for Scotland Mr Stuart Atkinson North Street Chip Shop Tel: 07885249855 E: northstchipshop@aol.com

Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com

MEMBERSHIP New and Returning Members 11/03/2020 - 28/04/2020 Returning Members

Direct Debit Renewed Members

74

33

New Members Contact

Company

City/County

Contact

Company

City/County

Mr Alistair Younger

Younger’s Fish Bar

Cardiff South, Glamorgan

Mr Ian Griffiths

Brim Chippy

Chesterfield, Derbys

Mr Paul Leyshon

Leyshon’s Fish Bar

Llantrisant, Mid Glamorgan

Mr Savvas Mylona

Fish Net

Warrington, Cheshire

Ms Lesley Regan

Westend Fish & Chips

Oswaldtwistle, Lancashire

Mr Loucas Constantinou

Wilson’s Fish Shop

Chingford, London

Miss Angela Ridout

Angels Fish & Chips

Cinderford, Gloucestershire

Mr Phil Philippou

Oceans Fish Bar

Rotherham, S Yorkshire

Mr Andrew Musk

Lingwood Chippy

Lingwood, Norfolk

Mrs J Davenport

Davenport’s Fish & Chips

Louth, Lincs

Mrs Caroline Bennett

Bromham Fish Shop

Bromham, Bedford

Mr Darren Wild

Catch 32

Bakewell, Derbys

Mrs Serena Vater

Tetbury Fish & Chip Shop

Tetbury, Gloucestershire

Mr John Hudgell

Pimp My Fish

Newmarket, Suffolk Hazel Grove, Cheshire

Mr Junaid Mushtaq

Lawley Square Fish Bar

Telford, Shropshire

Nr Theo Theodosiou

The Dorchester

Mr Peter Dzelmanis

The Frying Squad

S Normanton, Derbys

Miss Moira Proctor

Portknockie Fish & Chip Shop

Buckie, Banffshire

Miss Sarah Gray

The Codmother

Newborough, Anglesey

Mrs Michaela Chivers

Rob’s Fish Bar

Dorchester, Dorset

Mr Arthur Laws

The Crossing Fishto& Chips Now available Buy online

Selby, N Yorkshire

Mr Harneil Bains

My Plaice Fish & Chips

Gt Yarmouth, Norfolk

Mr Dale Lovatt

White River Fish Bar

St Austell, Cornwall

Mr Christopher Western

O My Cod

Pontyclun, Rhondda

42cm round papers

41 x 61 cm oblong papers

61 x 81 cm Kiremko liners

Henny Penny bags

All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers.

Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers

Now available to Buy online Now available to Buy online Now available to Buy online

Contact: Dave Penson Tel: 01472 602 012 Mob: 07740 061 526 Web: www.ductcleaners.co.uk

DUCTING / RANGE / CANOPY CLEANING EXPERTS

Keep Environment Services are specialist in range and ducting cleaning and have been serving the fish and chips sector for many years.

We provide full documentation, certificates and evidence packs.

Henny Penny bags 42cm round papers 61 x 81 cm Kiremko liners 41 x 61 cm oblong papers All thethat supplies that you need for your oil/fat filtration units, frying ranges, HennyHenny Pennymachines, machines, Picto All the supplies that youyour need for your oil/fat filtration units, frying ranges, Henny Penny and All the supplies you need for oil/fat filtration units, frying ranges, PennyPicto machines, Picto and We work 24/7 with our main and Frymaster filters machines. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/ support areas been Yorkshire, Frymaster filters machines Frymaster filters machines fat Filter machines including Kuroma Pressure Fryers.

Lincolnshire, Midlands and Also stocking round Superpads, F14, F24, F40 Bitterling, rectangular superpads and Miroil filter bags and fry powder.

Spares and repair servicing of your Merlin, Opal, Aires, Pura oil/fat Filter machines including Kuroma Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Lancashire.

42cm round papers

41 x 61 cm oblong papers

Henny Penny bags

61 x 81 cm Kiremko liners

Servicing and repairs are undergone by highly qualified and reputable professional engineers.

Pressure Fryers.

: Dave Penson l: 01472 602 012 : 07740 061 526 : www.ductcleaners.co.uk

Pressure Fryers.

Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers

/ PERTS

Servicing and repairs are undergone by highly qualified and reputable professional engineers

Fish Friers Review

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THANK YOU FOR YOUR SUPPORT, TOGETHER WE ARE STRONGER! When the NFFF was first formed in 1913 the main objective was to act in the best interests of the fish frier and to work together to become stronger as an industry. The past few weeks have demonstrated this.

We would like to thank all our members and associate members who continue to support us, and we welcome and appreciate the many responses and words of thanks that we have received. We could not function without the support of you, our members.

Thank you for the brilliant job you’re all doing.

We really appreciate it! Mark Petrou Grant received and opened first day on Monday.

First thing - joined NFFF. Andrew has been outstanding in this for the industry and shows the need for a strong industry body.

Jonathan France I personally find this very straight forward and to the point. No way in any shape or form patronising but a recognition to the great work the NFFF has done with Andrew Crook at the helm - and should be supported for many years to come like it has supported EVERY shop, member or not, through this pandemic with lots of free resources! Credit to this industry, thank you! Matt Etches We have been a member of the NFFF for years (since we first opened 10 years ago) and the advice and support they offer has been invaluable. It’s a great network of people that can give you advice on things that crop up when you least expect it, they offer lots more than what you see on the outside. I for one love being part of the NFFF family. Nicola Else

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www.nfff.co.uk

Thank you to Andrew, and the rest of the NFFF Board. Your guidance has been above and beyond. Kaylee Herbert Great work Andrew Crook. Gareth Montgomery And a huge thank you from us to Andrew Crook and all at NFFF. Even before this crisis, your organisation has been valuable to us with regards to legal matters and anything we were unsure of. Good to have professional back up especially during these unprecedented times.

Amelia Mavrommatis Thank you very much for all your hard work it’s been a tough few weeks but we’ve made it.

Sarah Lock Huge thank you to all the team for not only what you do all year round every year but even more so now when we really need your support and advice more than ever. Thank you so much and stay safe everyone. Lee Penaluna Thank you, you have been brilliant.

Carole Fraser Thanks to the NFFF for good work and excellent information through this time.

Hans Frode Kielland Asmyhr Keep up the great work Andrew and all at the NFFF. John Wild

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www.nfff.co.uk