Fish Friers Review Issue 4 2020

CELEBRATING 95 YEARS OF PUBLICATION ISSUE 4 // JUNE 2020

ANGEL LANE CHIPPIE AND SANDGATE CHIPPIE IN PENRITH, CUMBRIA SHOW RAINBOW WINGS OF SUPPORT TO KEY WORKERS DURING CORONAVIRUS PANDEMIC

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BY VISITING: WWW.NFFF.CO.UK

COLLINS SEAFOODS SUPPORTING THE SEAFOOD INDUSTRY SINCE 1980

We a re op en!

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COLLINS SEAFOODS - NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR

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COLLINS SEAFOODS - YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN

T 0113 249 8832

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President As we start to settle into the ‘new normal’, a phase we could be in for some considerable time, it is probably a good time to look back at the events of the past few months. Obviously, it has been a traumatic event for many, people have lost family and friends, we have all seen a huge change in consumers habits and had to adapt our businesses to suit. Many of us have started to use online ordering, some have gone more-or-less cashless. It has certainly changed what we do forever!

Whatever steps you have taken we can be very proud of our industry, between us we have found some great working practices and technology to help operate safely and efficiently. These were passed to Government by the NFFF and much of this made it into the official guidance to help businesses of all types open. We showed that we are an innovative, vibrant industry with a network like no other and that bodes well for the future. We are not 160 years old, we are 160 years young!

The next few months may throw up a few challenges, we are likely to see more restaurants opening to offer takeaway as they look for

much needed revenue, there may be increased unemployment and therefore less money about.

Whatever happens I am confident that we have the product and the talent in this industry to overcome any obstacles. Ours is the most difficult product to replicate at home, most restaurants can’t do it either and we have a tradition engrained in the British way of life. It may not be easy in the short term but we do have a better chance than many other cuisines and businesses and for that we should be thankful.

The NFFF will continue to represent the industry where we can, making sure your voice is heard and by working together we can have a much more powerful voice than as individuals. The work we have done during this crisis is what we do week in week out behind the scenes to protect the fish and chip industry and without the NFFF we would be much worse off. We have a few things in the pipeline to give members the chance to raise issues that affect them so we can act on their behalf, so watch this space. Just as we have had to adapt our businesses then the NFFF has to adapt too so we can take the industry forward together!

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.

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

CONTENTS Page 6

Two new training courses

Page 10

No time to stand still

Page 14

Friers Book Club

Page 20

UK Dropping fish prices 1

IN THE NEWS Catch up with all the latest news from our industry.

CONCERN FOR THE OCEANS DRIVES UK CONSUMERS TO ‘VOTE WITH THEIR FORKS’ FOR SUSTAINABLE SEAFOOD Article Date: 2020-06-08 One in three fear their favourite fish will be off the menu by 2040. This June 8th, as we celebrate the majesty and inspiration of our ‘Blue Planet’ on World Oceans Day, new research for the Marine Stewardship Council (MSC) reveals that high levels of concern for our oceans are driving a surge in consumer awareness and activism.

For more details, please click here CARDS USED FOR HALF OF PAYMENTS FOR FIRST TIME LAST YEAR Article Date: 2020-06-04 Card and contactless payments continued to increase in 2019, with card payments accounting for over half (51 per cent) of all payments for the first time, according to the latest UK Payment Markets report from UK Finance.

For more details, please click here THREE QUARTERS OF UK CONSUMERS EAGER TO DINE OUT, 60% EXPECT TO PAY SLIGHTLY MORE Article Date: 2020-06-03 Almost three-quarters (73%) of UK consumers have said they will dine out within days or weeks of the sector reopening and 60% expect to pay slightly more for their meal, according to new research by restaurant intelligence platform Yumpingo.

For more details, please click here

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MULTIPLE INSURERS BACK DOWN ON CORONAVIRUS POLICY DISPUTE Article Date: 2020-06-02 Multiple insurers have admitted they are liable to pay company owners under business interruption insurance policies after the regulator challenged them to prove in court their policies did not apply to the coronavirus pandemic.

For more details, please click here GERMANY SLASHES VAT ON RESTAURANT MEALS

BY MORE THAN HALF Article Date: 2020-05-29 Germany’s parliament voted on Thursday to slash value-added tax on restaurant meals by more than half for a year to help them recoup devastating losses caused by the lockdown and social distancing introduced to slow the spread of the coronavirus.

For more details, please click here LEGIONELLA RISKS BECAUSE OF WATER STAGNATION DURING THE CORONAVIRUS OUTBREAK Article Date: 2020-05-19 Building closure or reduced occupancy can increase the risks of Legionnaires’ disease.

Employers, the self-employed and people in control of premises, such as landlords, have a duty to identify and control risks associated with legionella.

For more details, please click here To be the first for news, make sure you follow our social media channels at

Facebook - @nfffleeds

Instagram - @nfff_uk

Twitter - @nfff_uk

CLICK HERE TO VIEW

EVENT CALENDAR NEW DATE FOR THE DIARY 4th September 2020 National Fish and Chip Day Organised by NEODA 6th September 2020 Isle of Ely Open Day Organised by Isle of Ely www.chippychat.co.uk

MEMBERSHIP PORTAL

Please note, these dates may change due to Coronavirus

Keep customers engaged!

It has never been more important to engage with your customers. Whether you are running at reduced hours or menu, or if you are just looking to remind your customers that you are open.

The NFFF has been working on a number of free to use social media marketing items which you can use to engage with your customers.

The items range from ‘Click and Collect’ posters to fun social media games such as ‘TAG a friend’.

All these posts are produced for people to interact with your social media channels.

To view and download these FREE to use items, simply visit the NFFF member area at www.NFFF.co.uk

Some marketing items for FREE download

We want your WE ARE MEMBERS photos!

Henry Colbeck are proud to be members of the NFFF. As part of their commitment to being ‘more than just a supplier!’ Henry Colbeck are taking the NFFF - WE ARE MEMBERS sign on tour to their customers.

If you want a picture with the sign all you need to do is send an email to marketing@colbeck.co.uk with the heading NFFF - WE ARE MEMBERS and leave your name and shop details and they will bring the ‘NFFF We are members’ sign to your shop for a photo.

Become a member with NFFF pay monthly!

Whether you are a 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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PAY MONTHLY 11 payments of

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Initial payment of £50.57*

*All prices include VAT

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Fish Friers Review

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TRAINING PORTAL

New COVID training courses for NFFF members Level 2 Award in The Prevention and Control of Infection The Award is a 12 week online course covering 3 units.

The trainee will have a training consultant with them throughout to assist and to mark the work produced.

The course has been re-written to cover the Hospitality sector and is aimed to produce a standard that will satisfy consumers in the future.

Enrolments for this Award will begin from the 2nd week of June onwards.

This particular course has the possibility for government funding, subject to eligibility criteria.

If you would like further details on this course and the funding criteria please do not hesitate to let me know at training@nfff.co.uk

The Principles of Infection Control and Safe Working Course only available to NFFF Members The course adapts infection control and prevention measures used within healthcare settings for a more commercial setting to limit, control and prevent the spread of infection in light of the COVID-19 outbreak. This half-day course provides delegates with the knowledge to confidently follow infection prevention and control principles within the workforce, including how to keep themselves, the working environment and customers safe.

Attendees will learn how to instil confidence in customers attending establishments by understanding the measures to keep themselves and others safe.

• Understand how to safely and correctly utilise various products and methods of infection limitation, control and prevention.

Duration: This online course will be delivered by expert tutors over 4 hours using a virtual classroom environment.

Cost £25 + VAT per person. One complimentary place is available to businesses during COVID-19 If you would like to take the opportunity on offer please email training@nfff.co.uk

Course Content: • Understanding the different types of pathogens, including an overview of how they start and spread (covers the COVID-19 virus) • Understand how to keep yourself, colleagues and customers safe from the risk of infection

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•

Understand how to be able to confidently communicate with customers the precautionary measures being taken to keep them safe from infection

•

Understand how to recognise the chain of infection and how to break it, including practical workplace changes to prevent the spread of infection

www.nfff.co.uk

NFFF Marco Maestri from Stoke Bishop Fish Bar, Bristol said “I found the course really good and informative! Well done NFFF!”

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Fish Friers Review

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SEAFOOD INDUSTRY STANDS TALL

FOR FISH & CHIP SECTOR As shops re-open doors, the seafood industry vows to maintain supply and to support the Fish & Chip sector through turbulent times.

“The Covid-19 pandemic has impacted us all in ways we never thought possible and brought with it a multitude of consumer restrictions and behavioural changes, many of which will evidently stick, lockdown or not. But as the globe starts to emerge from the heavy clouds of the viral outbreak, many producers and end users are now faced with a very different marketplace than only a few months ago. We all now find ourselves in a critical period to carefully navigate with agility and innovation in order to return to as near normal as possible.

The Norwegian seafood industry will keep up with supply All areas of the Norwegian industry and local processing partners have been operational during lockdown, including food safety authorities and vital research work which will form the basis for future catch predictions and suchlike. Norwegian seafood exports to the UK have been running relatively smoothly during the pandemic and the industry vows to keep up with supply of premium quality, sustainable frozen at sea cod and haddock, as demand from the Fish & Chip sector gathers pace once more.

to hearty dishes for comfort. What does that mean for seafood and the Fish & Chip sector itself? It’s certainly hard to believe that the nations favourite dish will be off the menu with its numerous citings in postlockdown bucket-lists and snaking queues at reopening shops. Fish & Chips is comfort food at the highest level – the very best of British! But there are also learnings and opportunities to consider. Perhaps there is a need for diversification, for example providing healthy and more budget-conscious options and continuing, or establishing, a home delivery initiative which doesn’t compromise on quality for those who feel less comfortable with queuing and contactless collection.

Strength lies in strong relationships and positivity for the future As the UK continues to curb the spread of the virus, there will obviously be many hurdles to overcome but we can start looking to the future. It is crucial to maintain the valuable, collaborative relationships that you hold with your suppliers and work together to adapt to this new normal. There is no doubt that the aftermath of this pandemic will be felt for a long time, but this industry is resilient. As suppliers, shops, peers and friends we will stand united to navigate these turbulent times together.”

Together we must prepare for new consumer behaviours The pandemic has caused undeniable shifts in consumer behaviour and brought about changes to people’s eating and shopping habits that are likely to last far longer than any lockdown. New customers are now accustomed to online shopping, home cooking and meals around the table are enjoying a resurgence and consumers are opting for healthier and more environmentally conscious options, whilst also turning

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Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council

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

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

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NO TIME TO STAND STILL Businesses up and down the country have been affected by the coronavirus pandemic including the NFFF Directors fish and chip businesses.

Although the doors to the businesss might have been shut, it didn’t stop them from looking at evolving and improving. Below we discuss what the NFFF Directors did in the down time to help come out of the pandemic stronger.

Kingfisher Fish and Chips – Craig Maw One of the processes we have looked in to and tried implementing into our business is undergoing a total business re-evaluation.

We have looked at the different areas of the business and are streamlining them to make them more profitable.

We have implemented a sensible price increase and are currently looking at staffing costs and distribution.

Another area we have found useful is looking at our profit and loss account and striking off the unnecessary expenditures. Some may call it trimming the fat.

We are trying to work to the Japanese “LEAN” way of working which involved the 5 S’s

All deliveries and other orders are contactless. We had started delivery in the weeks before the pandemic and this method of the business has increased. We have 10 delivery bike riders all in matching uniforms and branded thermal delivery bags working with in a 10 minute turn around.

We are also taking online orders of which a dedicated person is handling together with telephone orders.

This service is mainly aimed at our older customers and those who do not have access to, or are not comfortable using the internet. As a business we are still trying to cater to all.

On the 1st June we started offering a Click & Collect service, using our car park for customers who live out of our delivery catchment area.

We also have a live chat and call back service, so that we can deal with any issues arising when customers are ordering. We find this process is working really well, far better than I would have imagined.

I think it’s made our industry take a giant leap forward.

While the business was closed our staff undertook the following qualifications and online courses: • Crisis Training COVID-19

1 - Sort

• Prevent COVID-19

2 - Set in order

• Taking Proactive Acton COVID-19

3 - Shine

• Infection Prevention & Control

4 - Standardise

Penaluna’s Famous Fish and Chips – John Penaluna

5 - Sustain We have implemented our own 6th ‘S’ which is: 6 - Safety

Millers Fish and Chips – David Miller As a business we were shut for a number of weeks. We are currently open Thursday - Saturday 4.00-9.00pm, and we will be moving to Wednesday - Saturday 4.00-.900. We will look at lunchtimes at a later date but at the moment we feel there isn’t the demand in our area.

We are providing a service with no time slots; ordering starts at 3.45pm, and this is working really well. It is just like the shop’s doors are open, so customer can get theirs orders when they want it.

As a business we remain closed and have been since the pandemic started. All our team members, including the “Saturday” shifts have been furloughed as all are on PAYE. We have still managed to implement training and put 95% of our team through; • Level 2 Food Safety Training • Covid awareness • 50% Health & Safety • Allergen Awareness We continue to investigate additional courses which will benefit them.

Continued overleaf

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Fish Friers Review

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Two people have completed Level 3 Food Safety one has refreshed.

We’ve also taken the opportunity to carry out some minor works which were proving impossible when we were in full swing, with the temporary closure we have been able to complete them which will mean a smoother and easier operation when we’re ready to return.

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We have in place Click & Collect and can operate a one way system in the shop, our problems come behind the range with a lack of space, and the shielding of some key members and family.

Burton Road Chippy Lesley Graves We remained closed until 3rd June and re-opened with Click & Collect and deliveries via Deliveroo, however we still allow no walk-ins at the moment.

In theory pre-orders seemed the best option for us, it gives us the ability to more efficiently staff the shop and avoid long queues on the traditionally busier times and also spread out orders to not have peak times, but a consistent flow of customers.

We involved our team in preparing our risk assessment and took this time as an opportunity to look at our menu and streamline it. We certainly think it gave our team a better understanding of the business as a whole and brought home the severity of the situation we face as a business.

We still have team members on furlough as our restaurant remains closed.

Team members also updated their level 2 food hygiene course online with the NFFF which is currently at a special offer price.

The Dophin Takeaway, Dungannon - Malachy Mallon As a shop we were closed from the 23rd March until the 23rd April. Throughout the whole process we have liaised with staff, involving them in the decisionmaking process and implementing new working practises whilst encouraging them all to take the online COVID 19 CRISIS course.

Upon first opening we used PPE across all shifts however now we only use these items on the weekends when we have a maximum number of staff working.

We operate a ‘hatch system’ at point of entry to the shop and we work with

a reduced menu. As time goes on, we have slowly started to add more items to our menu.

As a business we already offered Click & Collect but since the pandemic we have implemented a time management system.

In the down time we updated our menu screen which included creating new ‘meal deals’ to increase average spend.

We also spent the time looking at contracts with suppliers such as our energy suppliers to gain a better rate.

Hugh Mantle Over the past month I have carried out various Food Safety Audits on ‘0-2 rated’ premises, and whilst there have asked, not as part of the visit, but general chit-chat, what does their ‘Covid-19’ risk assessment look like, and how have they implemented it?

The vast majority, who have traded throughout the lockdown look at me as if I am from a different planet (possibly I am on this!), and have done nothing apart from wearing a mask or trying to socially distance.

It is crucial that we all put together separate ‘Covid-19’ risk assessments as part of our HACCP system, that are complementary to existing Food Safety Risk Assessments, and are constantly under review as new guidance is given, particularly as all parts of the UK have different advice/law. EHO’s, as some start to get out and about, are/will be potentially looking at this as part of their rating visits, so having something in writing as can be accessed from our website, as a starting template is a necessity, and it needs to be backed up with evidence, and particularly in larger shops, who is overseeing this (the Competent Person’ in law).

Once in place, daily or even sessional reminders/refreshers keep it at the forefront of staff members’ minds.

This is not going away quickly and will be part of all our lives for the foreseeable future as the new, and constantly changing normal life.

I have also been trawling government and other websites gleaning information, as all the board have keeping ourselves updated for both our, and YOUR benefit.

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FRIERS BOOK CLUB

“If you do not change, you can become extinct.”

Well, life is definitely never boring these days. There clearly is so much change happening all around us at a faster rate, in my 60 years on the planet, than I have ever seen before. Exciting or scary? Guess that all depends on your own level of self-belief and your willingness to embrace change.

My own mental state since Boris’s decree on 23 March to lock down the UK, has been a real roller coaster... Quickly moving from “Well this is novel” to

Who Moved My Cheese?

by Dr Spencer Johnson

Who doesn’t like a chunk of succulent stilton or morish mature cheddar and who wouldn’t get annoyed if you went to your fridge and someone had beat you to it and removed the item of your desires.

Of all the books, I plan to recommend this is probably the most easy to read because: 1.

It’s quite short 95 pages (an undisturbed hour of your life) 2. It’s a fun story not a non-fiction advice book. It is one of the most successful business books ever written, 20+ million copies is some achievement.

This book, in the form of a parable, helps you through the upheavals of change. Oh, wouldn’t it be lovely if we could quietly slip back to the most happy successful years of our lives and stay at that

“I’m getting bored” to “I’m really not a happy person”... At that stage I called in the cavalry and booked a Zoom call with a trusted life coach, who successfully re-programmed me and since then I have been bouncing around the walls looking at the world in a lot more positive manner. Guessing as business owners we are all wired quite similarly.

The book I am recommending today is...

NEXT UP

place in time until our stint on earth comes to an end. Yes, very lovely, but sadly this is not achievable because the world keeps spinning and the environment around us eternally keeps changing.

Being totally up for change will put you at the front of the pack and strengthen your position as a leader.

This book gives you any nudges, that you might need. My favourite quote:“What would you do if you weren’t afraid?”

Happy reading & wishing your business the speediest of recoveries

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

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CENTRAL FOODS Golden Valley Foods glutenfree chicken flies off theshelves Chicken is a must-have on any takeaway, click and collect or delivery menu currently, and to ensure that customers with dietary requirements don’t miss out, Golden Valley Foods offers a tasty gluten-free selection of chicken products alongside its existing range. Very often it’s the person in the family with a dietary requirement who will choose from where to order food, so offering gluten-free chicken products on menus could prove a winner.

Central Foods, which supplies the popular poultry range, reports that the appetite for its gluten-free options are strong... and explains just why it’s a good idea to offer gluten-free chicken.

“Before the lockdown, there were a number of key trends that we were seeing in the food service sector when it came to poultry,” explains Gordon Lauder, managing director of frozen food distributor Central Foods.

“The first was the growing demand for gluten-free chicken products, which led to a big increase in sales of the Golden Valley Foods gluten-free range. Glutenfree awareness has grown considerably over the past few years. According to Coeliac UK, around one in 100 people are believed to have Coeliac Disease, an autoimmune condition caused by a reaction to gluten.

Alongside this, there are others who actively decide to avoid gluten, as a lifestyle choice or because it just makes them feel better.

As a leading frozen food distributor in the UK, Central Foods has certainly seen a significant increase in demand for all free-from items, across the board.

“The second key trend linked into the first because we

found, and we’re still finding, that good quality chicken is proving immensely popular. Research by Mintel showed that 45% of affluent Brits visited chicken shops in 2019 and 72% of them said this was because burger and chicken restaurants are offering more healthy options than a year ago.

“Now we’re finding chicken is definitely an essential item on takeaway and delivery menus while consumers are unable to eat out as normal due to coronavirus.

Sales of our chicken range have increased even further during lock down, a reflection of how consumers are increasingly turning to fast food delivery or collection.

“As households are rewarding themselves with a ‘treat’ during these testing times, now is a great time for fish and chip shops to extend their takeaway and delivery range to widen their customer base. All Golden Valley Foods chicken products are frozen and cook within minutes, so operators only need use exactly what is required, helping to reduce wastage. They come in small boxes so take up less room in the freezer and require less up-front financial outlay, allowing operators to more easily manage their costs during these uncertain times.”

The Golden Valley Foods range of gluten-free chicken is not only extremely versatile serve in buns, as sides, in hot boxes or meals - but the products are made from prime breast meat and, most importantly, taste delicious, just like the entire Golden Valley Foods poultry range! With Crossed Grain accreditation for reassurance and to demonstrate gluten-free integrity, there’s strong appetite for the products because caterers and consumers want quality, consistency and flavour, every time. www.centralfoods.co.uk

Drywite Ltd are delighted to introduce their new Gluten Free Non Brewed Condiment!

Certified and packed in distinctive colouring to stand out in any fish and chip shop. it is also designed to fit in with the NBC family including Original and Onion Flavours.

The new Gluten Free Non Brewed Condiment will fit in the Drywite Presenter by the till on the counter and is sure to be an additional revenue driver for the Fish Frier!

For more simply visit: https://drywite.co.uk/

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Fish Friers Review

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a smarter batter for DELIVERY

Goldensheaf have created a new Smart Batter that STAYS CRISPER FOR LONGER, SO ITS PERFECT FOR DELIVERY. Introducing the Goldensheaf Smart Batter from the UK’s leading batter brand. Made with unique technology, Smart Batter helps battered foods stay crispier for longer and is specially created to absorb at least 10% less oil – meaning a saving for your business and a healthier difference for your customers!

With the same authentic taste and quality expected from Goldensheaf, our Smart Batter guarantees the same experience throughout.

Smart Batter guarantees • Improved flavour and golden colour • A crispier batter that holds for longer making it perfect for delivery • Minimum 5% lower calorie content • Minimum 10% oil saving depending on frying medium • Easy mixing which provides a good and even adhesion and is easy to prepare Here at Goldensheaf we are passionate about providing quality batters to Fish and Chip shops up and down the country. We’re proud to introduce a dedicated Smart Batter to customers, who serve

crispy, delicious products with a little help from Goldensheaf Peckish Fish & Chips, Camelford, Cornwall with Goldensheaf Smart Battermix.

One of the best and busiest fish and chip takeaways in the UK. Peckish is a family run business and Robert & Louise Peck have ensured both children are involved. Son Jamie first started as the potato boy and has now been head fryer for the last 2 years, while daughter Ashleigh is the counter assistant. Robert & Louise have been in the Fish & Chip industry for over 21 years; starting off with a mobile fish and chip van, moving onto their first shop in Bournemouth, followed by Peckish 11 years ago.

Peckish was the first shop in the UK to purchase Goldensheaf Smart Battermix almost 2 years ago and haven’t looked back since the move.

Both Robert & Jamie commented that the product gives them just what they are looking for and certainly has the edge on the competition. They feel it gives them greater adhesive qualities as it helps them keep the batter thin with a 22, giving them the perfect mix.

Overall, this is a crisp batter that travels well inside their bespoke packaging, meaning there is no need for plastic bags. Peckish also report that the batter holds particularly well in the hotbox, unlike anything else they have tried, which means products stay’s crispier for longer once cooked. Peckish use high oleic oil to fry, which helps to not alter the taste of the product, and feels it gives them around 30% less oil pickup than their previous batter-oil combination.

However, the real test for this batter is in the eating. Goldensheaf Smart Batter provides a great taste, but more importantly a clean palate and crisp outer. With Peckish’s previous batter, oil patches on the packaging were obvious due to the oil retention in the fish. Since using Smart batter this has been remarkably reduced, giving a cleaner, healthier product all round.

Peckish also use a number of other Kerry products from our portfolio including Dinaclass Irish Curry Sauce & Goldensheaf White Coarse Crumb. For more info please visit www.kerry-foodservice.co.uk

T RY ECIVE R F EL PE D R FO

SMART BATTER THE BATTER THAT HOLDS IT’S CRISP Goldensheaf Smart Batter absorbs less oil, meaning your products stay crispier for longer IDEAL FOR DELIVERY

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DROPPING PRICES ARE PUTTING THE UK

CATCHING SECTOR UNDER PRESSURE Dropping prices are putting the UK catching sector under pressure amid the coronavirus pandemic, industry figures have warned. Year-on-year prices have dropped by more than a third at auctions still operating across the UK, according to industry body the National Federation of Fishermen’s Organisations.

Exported species, such as monkfish and hake, are particularly affected, industry sources have suggested.

British fishing boats export most of their catch to Europe and Asia, where markets have been most affected by lockdowns to control the spread of the coronavirus outbreak.

The situation had led some fishermen to voluntarily tie up their vessels to avoid landing catches that could crash prices further, the NFFO added.

Leading figures in the British fishing industry have asked the fish and chip industry to give British hake a try on their menu.The NFFO cites hake as the ‘most sustainable UK fishery’.

Laurence Hartwell, ex skipper has said “Despite the logistics issues many small inshore boats are continuing to fish - many by selling fish directly to customers or wet fish shops etc.

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However, it is a different story for the bigger boats that target a much smaller number of species and make landings in tons of fish. This seems particularly so for the boats catching hake. The Cornish fleet of 15 MSC Certified hake boats are managing their trips and landings so as not to flood the markets at any one time - landing to Newlyn, Plymouth and Brixham. Prices have dropped - sometimes badly to around £1.50/kg (some boats even have to lease quota @50p/kg) but at that level with full crews and trips it is not payable. For the Scottish trawl fleet now catching hake (which was never a fish landed in any quantity until recent years) 10-15p/kg is not even worth letting go the ropes for!

Many fish and chip shops in Cornwall now have hake on their menus - which has helped move hake from an export only market to a growing UK outlet. One of my buyers pals now sells 80% of the hake he buys on Newlyn and Brixham into the UK - ten years ago he exported the same % to Spain - so things are changing. Chefs like Nathan Outlaw and Tom Aikens regularly push hake when they appear on programs like Masterchef or Saturday Kitchen.”

W Stevenson & Sons - Fishing & Fish Merchants The Strand, Newlyn, Penzance. Phone: 01736-874707

For more information, contact a local wholesaler/ processor (Many of the Newlyn merchants also buy on Brixham and Plymouth)

Trelawney Fish - Fishmerchant - Wholesale 52 The Strand, Newlyn, Penzance.

Phone: 01736-361793

Newlyn: For Seafood Cornwall PR speak to Katrina Ryan katrina@mindfullywired.org Seafood Cornwall - Fish & Seafood promotion - 50 The Strand, Newlyn, Penzance. Phone: 01736-364324 Paul Trebilcock - Cornish Fish Producers Organisation - Fishing Co-operative 46 Fore Street, Newlyn, Penzance. Phone: 01736-351050

Celtic Fish & Game, Penbeagle Lane, Saint Ives TR26 2JH. Phone: 01736 797404

Brixham and Plymouth: Best to contact Barry Young who heads up Brixham Trawler Agents, the fish auction company there: Barry Young - Barry@bxta.co.uk 07540841828 T: 01803 882325 E: info@bxta.co.uk or Terri Portman who launched the https://www.call4fish. com campaign info@call4fish.com

Newlyn Fish Co - Fishmerchant Wholesale & Processing, Unit 12-13 Stable Hobba Industrial Estate, Stable Hobba, Newlyn, Penzance.

Phone: 01736-350357 Smarts Prime Fish - Fishmerchant Wholesale Unit 1 Rospeath Industrial Estate, Rospeath Lane, Crowlas, Penzance. Phone: 01736-741001 Falmouth Fish Selling Co Ltd Fish Processing & Marketing, Harbour Offices, Newlyn, Penzance. Phone: 01736-330976 W. James & Sons - Fishmerchant Wholesale Fish Market, Newlyn, Penzance.

Phone: 01736-362184 Mount Bay Fisheries - Fishmerchant - Wholesale, Unit 19-20 Stable Hobba Industrial Estate, Stable Hobba, Newlyn, Penzance. Phone: 01736-330155

Alison Pessell at Plymouth Trawler Agents at office@plymouthtrawleragents.com Tel: 01752 262816 Whitelink Seafoods Cornwall Contact Craig on 01736 447079 or email craig@whitelink.com

Scotland: Jack Taylor Direct Contact M Stephen or J Watt Phone: 01346 519376 - M.stephen@jacktaylordirect.co.uk or j.watt@jacktaylordirect.co.uk G&J Jack Martin - Phone: 01346 512500 - Martin@gjjack.co.uk

We are all for social distancing, but don’t leave a gap in your defence!

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Call Customer Service 01386 832205 21 Fish Friers Review

LIFES KITCHEN: A BIG DIPPER CASE STUDY How a culinary training program for at-risk youth keeps their focus on changing lives.

“You could tell when they were cleaning the grease trap because of the smell,” Tammy Johnson, Life’s Kitchen Executive Director said. “It was pretty horrible.”

formal version of the mentoring she had been doing in her restaurants for the previous 25 years.

“They come to the program with lots of different stuff — foster care, probation, mental health issues, abuse issues, drug addiction,” says Executive Director Tammy Johnson. “They’re trying to find a new lease on life.”

Students come to Life’s Kitchen to learn the skills needed to find a job in a commercial kitchen. But the main purpose of Life’s Kitchen is to help at-risk youth gain the confidence and competencies needed to rebuild their lives.

THE SOLUTION

Out of all the skills and chores these students had to endure, cleaning out the grease trap was probably the most dreaded chore in the kitchen. The smell made some students gag—becoming a barrier to their work and learning.

Unlike Life’s Kitchen’s old grease trap, the Big Dipper has an automatic skimming wheel that removes the grease from the tank and stores it in a separate grease collector. This functionality eliminates the need to scoop grease out of the tank. The students now just empty the grease collector into the trash as needed.

It’s a quick and easy task; odors are minimal.

When Thermaco heard about Life’s Kitchen problem on Twitter, the company decided to donate a Big Dipper automatic grease interceptor to support such a great program.

“We talk about it all the time,” Johnson says. “They pull [the grease collector] off and they can tell when it’s full.

You don’t get that smell in the kitchen.”

Executive Chef Chris Bellomy marvels at the change.

“We can forget about [the grease interceptor] and at the end of the day we can empty this, and it’s done,” he said.

As a result, the kitchen functions more smoothly and students stay focused on learning practical skills needed in the restaurant industry.

“You can’t learn it until you go in and do it,” Bellomy says.

Life’s Kitchen operates a café, offers commercial catering services, makes lunches for area schools, and provides meals for a homeless shelter. It operates out of a decades-old former hotel building. Much of the commercial kitchen equipment is of similar vintage, including, until recently, the grease trap.

In 2003, restaurateur Rory Farrow founded Life’s Kitchen in Boise, ID. Her goal was to provide a more

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Not every student will make a career in the kitchen, but that’s not the point. The program provides skills and experience that will provide employment and stability.

“No matter where you go, you’ll probably be able to find a job if you have that skill and that knowledge,” Johnson says.

Thanks to the Big Dipper, these students will no longer have to endure gag-inducing odors to get those skills.

UK’S NUMBER 1 TATTOO ARTIST CREATES MURAL AS THANK YOU TO NHS AND KEY WORKERS Luke Sayer, local tattoo artist and winner of E4’s Tattoo Artist of the Year, has created a huge ‘angel wings’ mural on the wall of a Penrith business, as a way of saying Thank you.

Luke decided he wanted to do something for Penrith NHS and Key Workers, making use of his considerable artistic talents. The result is the angelic mural which shines out from the wall of Sandgate Chippie, acting as a beacon of thanks and of hope.

Dan from Sandgate Chippie said “I am very pleased to have played a small part in amazing piece of artwork.

I hope the community enjoys it”.

Ceri Rees, who is co-ordinating the fundraising team, encouraged people to take pictures with the mural.

She encouraged people use the hashtag #penrithwings and make a donation to the Penrith Community Hospital League of Friends through the following link https://www.facebook.com/donate/256834575692955/

Luke hatched the plan a few weeks ago, enlisting the support of local business owner Dan Harding of Sandgate Chippie and Angel Lane Chippie Penrith.

With the help of his apprentice and fellow artist Jake Miller, Luke created a bright and vibrant mural.

Luke said: “I’m really happy with the result. I wanted to do something for the Penrith community and to thank all key workers. The idea now is for the public to enjoy the mural and take pictures with the angel wings.”

Trapzillaisisthe themissing missing piece piece you you need grease Trapzilla need to toprotect protectagainst againstit itall.all.Keep Keep grease aquamundus.com in check with hygienic and cost effective solutions in check with hygienic and cost effective solutions - aquamundus.com Don’tletletgrease greasedestroy destroyyour yourenvironment. environment.

Don’t 01386 832205 CallCustomer Customer Service 01386 832205 Call Service 23 Fish Friers Review

YOUR BUSINESS REQUIREMENTS - TIME TO EVALUATE AND EVOLVE Article written by Particularly Good Potatoes Nobody can argue that Covid-19 has caused a level of disruption rarely seen in this country, or indeed the world. It has separated families, halted businesses and turned our every-day lives upside down. If you were to grant people three wishes in this weird and wacky time, their first response might well be to stay healthy and their second that a vaccine might be found as soon as possible. We are willing to bet that their final wish would be to ‘get back to normal’.

People are craving the ordinary routines of six months ago – a special birthday meal, a trip to the pub, fish and chips on a Friday night. All of these simple activities once signified the weekend and relaxation, time out with friends and family. This is what we wish to get back to and the key is for all of us to be ready to act as soon as we are given the go-ahead by the government; to be the first little bit of hope that we are all going to be okay.

It looks like social distancing will be around for quite some time and so, in terms of providing the public with their favourite meals, changes will need to be made.

Restrictions will cut back on the number of staff allowed in kitchens in order to reduce risk, but there may be a solution in the form of pre-prepped chips. This present

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pause may prove to be a fantastic opportunity for shops to assess their current business practises and plan their evolutionary future. Pre-prepped fresh chips could provide the easy answer to enforced staff reductions no rumbling, no peeling, no chipping, just frying – whilst also allowing establishments to streamline routines, decrease production of effluent and consolidate their time management.

At Particularly Good Ltd, a Northumbrian farm to factory establishment in Wooler, the potatoes are in store, the machinery and workforce are ready to start producing and the public are all eager to eat professionally cooked chips again. The range of products include fresh chips in a variety of sizes, skins on or off, all vacuum packed, with a shelf-life of seven days, and are delivered directly to the customer’s door. In the year that they have been trading, PGL have concentrated on building a strong brand and a reputation for quality potatoes – and they really like to make chips. Now all we would like to do is to resume supplying their customers in the North-east, both old and new, with the product they require.

For further information on Particularly Good Potatoes and how to contact us, please visit – www.particularlygood.co.uk or call 01668 281090.

Do they know something that you don't?

From one end of the Country to the other, our Fryers know that there is one cooking medium that guarantees perfect, delicious Fish and Chips every time.

That cooking medium is of course Frymax, pure white premium palm sourced from approved and certified production units and 100% sustainable and traceable.

Award winning Fryers use Frymax.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 65 Years.

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk

ONLINE ORDERING Since government restrictions were enforced due to COVID-19, the fish and chip shop industry has had to adapt to the challenges of social distancing and look at new ways to deliver its food to customers.

One of our clients Zan Fish, was quick off the mark in seizing the opportunities online ordering could provide.

We used our experience to recommend Hungrrr as the most suitable platform for Zan Fish to use. With our help and guidance, the online ordering system was quickly set up for the team to trial at their flagship store Zan Fish Village, before the new service was rolled out across all outlets.

Customers are directed to Zan Fish’s website where they can then click through to the online ordering platform, meaning traffic to their business website stays healthy. Zan Fish have also been able to create their own app, allowing customers to download and place their order.

We supported the Zan Fish team to get everything ready for their click & collect launch. From designing in-store promotions to devising an engaging relaunch

social media strategy, that saw teaser posts reach more than 35,000 potential customers on Facebook.

Once reopened, we also actively supported the busy team in replying to customer queries and created educational videos which were posted daily, to help inform customers about using the new online system and introducing them to new safety measures in store.

Zan Fish now has an efficient online ordering system for click & collect orders. By choosing Hungrrr, they also have access to a huge amount of customer data which can be used for future communication if customers have opted-in to hear from Zan Fish.

At Eat Marketing, we’re able to work with a variety of platforms to ensure we find one that works for your business. Using our experience in setting up online ordering for clients across a wide range of platforms, we’ll find the option that’s right for you with a rapid 48 hours set up available.

To start the process of getting your service set up, please visit: www.eat-marketing.co.uk/onlineordering or give us a call on 0845 835 4661

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SPECIAL PRICE

V80 £2200 + VAT Normal price - £2650 + VAT

Suitable for all fish and chip ranges Call - 01953 542 101 Email - info@vitouk.co.uk

Visit - www.vitouk.co.uk

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

Johnson Reed Catering Finance

Kerry Foodservice

Morrish Solicitors LLP

Middleton Food Products

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff

Thornhill Insurance

S&B Herba Foods Ltd

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

FISH SUPPLIERS

Sarson’s

Unique Seafood 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

Collins Seafoods Limited

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

Keejays Ltd

Sauce makers to the Fish and Chip Industry

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

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

F Smales & Son Ltd

GENERAL TRADE

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

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

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

Frytech Ltd

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

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

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

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

E.B. Gas Services

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

NFFF ASSOCIATE MEMBERS PIES, SAUSAGES AND MEATS

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

AquaMundus / Magnete / Thermaco

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

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

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

OILS AND FATS

Duncrue Food Processors Ltd

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

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

Holland’s Pies

Hewigo UK Ltd

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

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

Meadow Vale Foods

KFE Ltd

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

POTATOES AND PRE PREP CHIPS

Vic Graham Potatoes

PG Chips

Vandemoortele/ P100

RANGES AND CATERING EQUIPMENT

TYCO (Ansul Restaurant Fire Suppression System)

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

ADM Trading (UK) Limited

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

Contact: Nic Townsend Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com

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

Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk

Nortech Foods Ltd

Farm Frites UK & Ireland

Florigo

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

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

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

Kepak

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

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

Jess Turner Potato Merchant

Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips

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

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

V A Whitley & Co Ltd 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: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk

Mallinson’s of Oldham Ltd

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

29

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

30

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 29/04/2020 - 10/06/2020 Returning Members

Direct Debit Renewed Members

83

34

New Members Contact

Company

City/County

Contact

Company

Mr Connor Fettes

Shepshed

Leicestershire

Mrs Martha Kotti

St Michael’s Fisheries

City/County Headingley, Leeds

Mr Jonathan France

Fish Bank

Sherburn in Elmet, W.Yorks

Ms Dorothy Humphries

Codrophenia

Seaham, Co Durham

Miss Emma Charles

Charlo’s Chip Shop

Pontardawe, Swansea

Mr Neofitos Poyiatzi

Marino’s

Rye, East Sussex

Mr Matthew Smith

Coronation Fisheries

Harrogate, N.Yorks

Miss Georgina Jacobs

Traditional No 8

Whitland, Carmarthenshire

Miss Susan Withers

The Fish Piper

Feltwell, Norfolk

Mr Eric Sales

JB’s Fish & Chips

Poole, Dorset

Mrs Katy Waites

The Village Chip Shop

Newquay, Cornwall

Mr Peter Shelley

Shelley Properties

Rustington, West Sussex

Mr Chaz Hundal

Sign of the Fish

Lincoln, Lincolnshire

Mr Richard Noble

Town Street Fryer

Marple Bridge, Stockport

Mrs Caroll Marriott

Sole Bay Fish & Chip

Lowestoft, Suffolk

Mr Chris Christodoulides

Pisces Fish Bar

Wickford, Essex

Mr Andrew Bartle

Catch Seafood

Harrogate, N.Yorks

Mr Louis Fantis

The Great British Takeway

Dursley, Gloucestershire

Mrs Georgann Findlay

Findlay’s Fish Bar

Fraserburgh, Aberdeenshire

Mrs Veronica Buxton

Oyster Fish Bar

Llanelli, South Wales

Mr Andrew Papasarafi

Phillip’s Fish & Chips

Little Hulton, Manchester

Mr Jonathan Harvey

Clevedon Fish & Chips

Clevedon, Somerset

Mrs Joan Chan

Billy’s Fast Food

Moreton, Wirral

Mr Aristofanis Kougiouroukis

Kingfisher Fish & Chips

Hull, Humberside

Mr Jordan Archibald

JoJo’s

Edinburgh

Mr Mark Armstrong

Armstrong’s Fish & Chips

Oldham, Lancashire

Mr Adam Mercer

Seafoods

Ferndown, Dorset

Mr Vito Laterza

Bill & Ben’s Chippy

Preston, Lancashire

Mr Peter Michael

Miss Fish

Halesowen, W. Mids

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Fish Friers Review

31

THE NFFF ULTIMATE

RECIPE COLLECTION

Chef: Dom Ord Shop: Colmans Seafood Temple, South Shields

Looking for new menu ideas? In every issue of the Fish Friers Review we will be providing you with new menu options, shared by other NFFF members, to trial at your own takeaway and restaurants.

FOUR CHEESE PATTY As served in... Colmans

Ingredients 1 Kg peeled potatoes

150 g gruyere cheese

Method

250 g unsalted butter

150 g mozzarella cheese

1 Tsp white pepper

2 Tsp English mustard powder

Pare the potatoes and cut into eighths.

Place in a saucepan and cover with water.

Add 1 tablespoon of salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter.

150 g cheddar cheese 80 g parmesan cheese

3 Tsp table salt (salt in water with potatoes)

Salt and pepper to taste. Add the cheese and stir until well mixed. Chill well.

Mix in cheese, mustard powder, then mix thoroughly. Season to taste.

Shape the cheese mixture into 250g portions.

Lightly coat with rice flour, and then batter.

Allow excess batter to drain to guarantee nice light coating.

Cook for 4/5 minutes or until golden brown.

If you have a recipe which you would like to share with NFFF members please send them across to media@nfff.co.uk 32

www.nfff.co.uk

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McWhinneyâ&#x20AC;&#x2122;s Sausages were established in 1898 and for the last 122 years we have fed the nation through many wars.

My great, great grandfather fed you through the Boer War. My great grandfather fed you through the First World War and Spanish Flu. My grandfather fed you through the Second World War. My father fed you through the Falklands War and recessions.

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We are still proudly serving quality to our country. Quality will always be our mission.

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