Fish Friers Review Issue 5 2019

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 5 // JULY 2019

BECOME A MEMBER ONLINE TODAY BY VISITING: WWW.NFFF.CO.UK

STRY TOGETHER SINCE 1913

BE PROUD TO SERVE

SARSONS 9 out of 10

fish and chip shop customers would prefer their chips to be Sprinkled with Sarson’s Malt Vinegar rather than Non-Brewed Condiment*

20ltr Bag in Box Malt Vinegar now on promotion with T. Quality!‡

www.SwitchToSarsons.co.uk

DID YOU

KNOW? Not only do...

9 3

out of 10

fish and chip shop customers prefer their chips to be sprinkled with Sarson’s Malt Vinegar rather than NonBrewed Condiment*

out of 4

customers think a fish & chip shop that offers branded condiments rather than unbranded tends to be a more quality establishment*

price

It’s a small to pay... switching to Sarson’s from Non-Brewed Condiment only costs a tiny

0.0021

£

more per portion^

Show your customers you’re Proud to Serve Sarson’s with our free POS kit!** Sign up at www.SwitchToSarsons.co.uk

*Independent consumer insight Toluna June 2019 sample 504 consumers. See website for full t&cs and verification information www.switchtosarsons.co.uk **Open to bona fide fish and chip shops in the UK only. One POS kit per establishment. POS kit is one decal and A3 poster. ^Calculation based on a 5ml sprinkle comparing a sample wholesaler’s sell out prices for Sarson’s Malt Vinegar and NBC in June 2019. ‡Promotion dates 01/08/19 – 31/10/19. 20ltr Bag in Box only.

1

WELCOME TO THE

FRIERS

FISH

REVIEW

CONTENTS

12

32

CONTACT US

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

FISH FRIERS REVIEW Issue 6 Booking Deadline - 9th August 2019 Copy Deadline - 16th August 2019 Publication Date - 13th September 2019

Designed & Produced by Tebays, Leeds. Tel: 0113 200 5032. www.wearetebays.co.uk If you would like to stop receiving the Fish Friers Review, please contact the NFFF Head Office on 0113 230 7044 and we will remove you from our mailing list.

Use your smart-phone to scan the QR code and learn more about the NFFF

Fish Friers Review

It’s great to see potato prices drop after what has been a tough year for many.

Unfortunately, we are likely to see fish increasing in price along with some other costs so keep focused on portion control and achieving your margins.

We recently held a regional workshop in Lincoln which was very well attended. This workshop comprised of the NFFF Making Frying Healthier presentation delivered by Mark Drummond and a presentation from Maria Louca of Eat Marketing about how to effectively promote your business. We intend to hold these workshops around the country with the next one being in Coatbridge on Monday 19th August. It would be great to see you there. If you can’t make one of the workshops there are some useful tips on our micro site PerfectPortion.co.uk and you can make a pledge to offer a lighter option on your menu.

10 18

20

PRESIDENT’S NOTES

Following on from my appearance on BBC Radio 2 Zoe Ball Breakfast Show for NF&CD, I was delighted to be invited on to the Jeremy Vine Show to discuss the quota on fish landings. It was great to have fish and chips in the National Media once again and get people talking about our great product.

It will soon be our AGM and Ball in Newcastle and members should have now received their AGM packs relating to this.

This is your chance to have your say on important items including how the NFFF is run and we urge you to complete and return the enclosed forms. The Ball in the evening is a celebration of fish and chips, it’s a great night to catch up with friends or make new ones and we have some fantastic entertainment lined up, we hope to see you there.

For enquiries about tickets, or if you need any further information on the AGM please contact the office, they will be happy to help.

Andrew Crook NFFF President

Did you know?

Are you a member?

You can join the NFFF using our online application form at www.NFFF.co.uk

1

NFFF MEMBERSHIP PORTAL Complete the following surveys for your chance to win...

NFFF Member Survey

The Size of the Pies survey

As members of the NFFF we endeavour to provide the best service and business support possible for all our members, and to that end we are constantly looking for new ways to enhance membership benefits and access to services, and to improve our service levels.

Pies are an integral part of any fish and chip shop’s offer – but just how big a contribution are they making to members’ sales?

What are the nation’s favourite pie fillings? And what opportunityy is there for growth?

Your views and feedback are important to us and so we know where to focus our energies and resources the NFFF have sent you the NFFF MEMBER SURVEY in your recent AGM paperwork.

If you prefer to complete the questionnaire online you can do this by visiting fishandchips.me.

All completed forms will be entered into a free prize draw, with a chance to win an NFFF In-Shop Training day for you and your staff worth £550, plus £50 worth of Love to Shop vouchers. If you have any questions please contact the NFFF Head Office on 0113 230 7044.

NFFF Workshop JOIN US – Our latest NFFF Workshop will be taking place on Monday 19th August at Henry Colbeck Depot, Coatbridge, Scotland.

Coatbridge Scotland 19th August 2019

The NFFF Workshops are free of charge to attend and are organised to bring the fish and chip industry together further. Key industry topics will be discussed at every meeting and industry partners affiliated to the NFFF will be in attendance to help further your business.

Taking part in our survey is simple and will only take a couple of minutes. Just log onto https://nfffpoints. com/ and we will look forward to sharing the valuable insights generated by our survey once the results are in and counted.

All completed forms will be entered into a free prize draw, with a chance to win a £100 Amazon voucher, in return for taking part in the first category survey to be run via our new NFFFPoints website - https:// nfffpoints.com/. If you have any questions please contact the NFFF Head Office on 0113 230 7044.

We are delighted to welcome Mark Drummond, Towngate Fisheries who will host a Healthy Frying’ seminar alongside other industry presentations.

To register your interest in attending please contact the NFFF Head Office on 0113 230 7044 or simply email mail@federationoffishfriers.co.uk

Membership

New and Returning Members 07/03/2019 - 17/04/2019 Returning Members

Direct Debit Renewed Members

65

39

New Members Contact

2

Company

City/County

Contact

Company

City/County Halifax, W Yorks

Mr Ian Wallis

Henry’s of Hunstanton

Hunstanton, Norfolk

Mr Zoran Kosanovic

Brackenbed Fisheries

Mr James Sheehan

Oh My Cod

Coppull, Chorley

Mrs Sharan Young

Railway Street Fisheries

Pocklington, York

Ms Linda Lewis

245 Lewis’ Diner

Newport, Gwent

Mr Robert Thain

The House of Bruar

Blair Atholl, Perthshire

Mr Charles Barfa Jaja

Walthamstow

London

Mr Adrian Lessiter

Murdoch’s Fish & Chips

Redruth, Cornwall

Ms Chantelle Wright

Cumming

Georgia USA

Mr Adam Edwards

Queensbury Fish & Chips

Queensbury, Bradford

Mr William Smith

Smith’s Chippy

South Shields

Mr Ulas Aslan

Faulkners

Chingford, London

Mr Simon Jux

Highfield Fish Plaice

Dunkeswell, Devon

Mr Lee Chester

Chester’s Fish & Chips

Hull, East Yorks

www.nfff.co.uk

WHY I SHOULD JOIN THE

NFFF !

EXCLUSIVE MEMBER BENEFITS! - 50% discount for the first three months.

- £50 off new business premium.

- £25 LoveToShop vouchers.

- 7% reduction in rates for NFFF members.

- £25 off NFFF membership with any purchase.

- 10% discount on best available room rate.

Carey Pensions UK - £50 discount on NFFF membership fee renewal

when you set up your workplace pension scheme.

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

20% discount for simple will and 10% discount on all -2 other th legal services - Initial 5% discount on any shop fit on a national basis

Just

£170.05

*

a year, excluding vat *Price for membership is subject to number of shops

CALL TODAY!

4 4 0 7 0 3 2 3 11 0 tionoffishfriers.co.uk

mail@federa

TRAINING PORTAL New Fish Frying Skills qualification!

Bang up to date and refreshed by the NFFF and Seafish, this popular industry skills qualification is coming soon.

New and updated sections for all learners including: • Frying medium management • Frying ranges • Sustainability • Acrylamide • Allergens Assessors needed – we think there’ll be a huge demand for this new qualification and will need to grow our team of assessors throughout the UK. If you’re interested and want to find out more about how to become an assessor for the industry skills qualifications and the NFFF Fish & Chip Quality Award scheme, if becoming an NFFF trainer is of interest to you, or to preorder workbooks for learners for this revised qualification – contact the NFFF on 0113 230 7044 or email mail@federationoffishfriers.co.uk

CFSP qualification opportunity The Certified Food Service Professional (CFSP) is a professional qualification specifically designed for the foodservice industry. It offers a comprehensive programme covering key aspects of the sector.

The programme follows the form of a self-paced three-month distance learning, culminating in a one-day seminar, and three-hour examination.

Why enrol?

You and your team will benefit from enhanced market knowledge and a sharper competitive edge. A qualified team with a greater industry understanding will aid business in the long-term. It is highly relevant for all companies operating in the foodservice sector.

Andrew Crook – NFFF President says: “I gained CFSP Accreditation earlier this year and I found it gave me a whole new insight in catering, food production and the equipment available.

If you operate a food business and are looking for ways to scale up your operation, improve the way your current operation runs, or just have a desire to learn

4

more about the catering industry then this course will be of huge benefit.”

When and where?

The CFSP Seminar and Exam will be held at the National Federation of Fish Friers, New Federation House, 4 Greenwood Mount, Meanwood, Leeds, LS6 4LQ on Monday the 18th and Tuesday the 19th of November 2019. CFSP is run in the UK by CESA (Catering Equipment Suppliers’ Association) on behalf of the industry.

For NFFF members only, the course is available at the CESA members rate of £580 (plus VAT) (usual price £840 plus VAT).

Improve your knowledge with CFSP… If you would like to register an interest and find out how to sign-up please contact the NFFF on 0113 230 7044.

For more information on the course content you can visit cfsp.org.uk. Details of the 550+ accredited persons can be found on the site along with informative course videos.

www.nfff.co.uk

Will you find a Golden Ticket in your next box of Quality Sausages?

Sausages

GOLDEN TICKET 1st Prize £1,000

Holiday Vouchers

2nd Prize £500

Holiday Vouchers

3rd Prize £250

Holiday Vouchers

To Enter

To enter, simply make a purchase of Quality Premium Pork Sausages ( IPPS004/6/8) between 1st May 2019 and 30th September 2019 for your chance to find a golden ticket and win up to £1,000 of holiday vouchers. T&Cs apply.

“

Call 08452 505605 to place an order

I have used Quality Premium Pork Sausages from T. Quality for many years and we are absolutely delighted with them. Our customers regularly comment on the succulent taste and always come back for more!

The Fishermen’s Chippy, Mevagissey

”

The T. Quality range of Quality sausages provides a great choice, perfectly suited and developed for the Fish & Chip Shop and Fast Food industry. Keep your customers coming back for more with Quality.

Search for T. Quality Follow us @tqualityltd @tqualityltd

www.tquality.co.uk

• Consistent tasty sausages • Made from quality cuts of pork • Delicious plain or battered • Great value for money

NFFF QUALITY AWARD PORTAL Enter the 2020 NFFF Quality Award ‘Champion’ Award!

Why should people enter the NFFF Quality ‘Champion’ Award?

Send as much supporting evidence as the rules allow - be creative - it’s this that makes your entry stand out from the others.

It’s one of only 15 awards available to win at the National Fish and Chip Awards 2020. You can be the national champion in the NFFF Quality Award category.

Winning this award will provide you national and regional coverage in the media.

How you can enter the NFFF Quality Award Champion Award!

Only NFFF Quality Award holders are eligible to enter this award, so you have roughly a 1 in 200 chance on winning!

The NFFF Quality Award ‘Champion’ Award judging doesn’t include mystery shop, we have already visited your shop and seen and tried the food and systems you have in place.

We know you are already a quality operator. We want to see how you promote it!

Thinking of entering, what advice can the NFFF pass on?

Simply visit www.fishandchipsawards.co.uk and click on the tab ‘Enter the awards’ from this point if you haven’t created an account, create a personal account which will allow you to log in and log out of the website when you wish.

Once logged in simply press ‘Start Entry’ and begin your journey to becoming our Quality Award Champion. Within the application a tool is available for you to upload a small selection of photographs and some supporting written documentation, we encourage you to send as much as you feel necessary.

The 2019/2020 Official Guide to the UK’s quality FISH AND CHIP SHOPS is OUT! now.

To request your copy of the guide contact Helen on 0113 230 7044 or email h.brook@federationoffishfriers.co.uk

The deadline for this year’s award is the 30th September 2019, take your time when filling in your entry form. You still have plenty of time to collate evidence to showcase how you promote the award.

Each question has a word limit, we can only judge you on the content, which is within the limit, if you go over it will not be judged. Try to be concise and get your points across.

Showcase what you have done throughout the last year, but also remember you have the time up until the 30th September to build and grow your application form.

New and Returning NFFF Quality Award holders June 2019 Returning Members Contact

Company

City/County

Contact

Company

City/County

Theo Tsiolas

The Jolly Fryer

Kirby in Ashfield

Andrew Wilkinson

Trenchers Fish Restaurant

Whitby, North Yorkshire

Bernard Kellaway

Holmbush Fish Bar

St Austell, Cornwall

John Molnar

The Cod’s Scallops

Wollaston, Nottingham

New Members Contact

Company

City/County

Contact

Company

City/County

David Nicolaou

Auckley Friery*

Doncaster, South Yorkshire

Martin Brown

Catch

Ashford, Kent

Val Georgiou

Dovehouse Fish Bar

Solihull, West Midlands

Dave Atkin

The Catch (Hull) Ltd

North Cave, East Yorkshire

Sam Perry

Saltwater Fish Restaurant*

Torquay, Devon

David Low & Alex Walker

Low’s Traditional, Berryden Road*

Aberdeen, Scotland

* MSC

6

www.nfff.co.uk

WIN A LUXURY HOTEL STAY OR EXPERIENCE

Your customers deserve the best and so do you For every 10 boxes you purchase from our Q range of premium quality vegetable frying oils between 1st July and 30th August, we will automatically enter your name into our Q Premium Vegetable Oils prize draw for the chance to win one of 12 Gift Vouchers worth £250 each, redeemable at www.luxuryhotelbreaks.com, so you can enjoy a luxury hotel break or experience at a range of fabulous locations throughout the UK.

CHOICE • PERFORMANCE • QUALITY For full terms and conditions please visit our websites. The prize draw promoter is the Q Partnership. Prize draw entrants must be UK residents aged 18 or over. No monetary value will be given instead of vouchers.

Exclusively Available from:

www.colbeck.co.uk Telephone: 0191 482 4242

www.friarspride.com Telephone: 01733 316400

www.vawhitley.co.uk Telephone: 01706 364211

THE NFFF BALL WELCOMES ULITMATE BUBLE! We are delighted to welcome the Ultimate Bublé to this years NFFF Ball which is taking place on Sunday 29th September at the Crown Plaza – Stephenson Quarter in Newcastle-Upon-Tyne

Mark Daniels is the UK’s leading Michael Bublé tribute artiste - it’s his full time job and passion.

Following a hugely successful 2016 show tour, Ultimate Bublé is taking the UK theatre circuit by storm with the largest Michael Bublé theatre show of it’s kind Mark’s charismatic nature, powerful vocals and boyish charm, are all perfectly packaged in true tuxedo style. A sleek, polished performance with a top coat of class and sophistication.

In amongst a croony repertoire of pop standards, expect some show stopping, spontaneous banter as Mark effortlessly hands out doses of unrehearsed humour and wit that you would expect from Michael Bublé himself.

On stage, expect to see lots of laughs, great humour and admirable camaraderie between Mark and his band.

Backed by some of the finest musicians in the country, this line up is an absolute musical powerhouse.

“Super singer, was like watching the real deal!” ★★★★★

“An excellent feel good show, amazing voice and all round brilliant night!”

“I heard Mark was good but that is an understatement! More like bloody brilliant! Between him and the band it’s definitely a show I would watch again!” ★★★★★ To purchase your tickets today simply call the NFFF Head Office on 0113 230 7044 or visit https://nfffball.com/ Wanting to attend this year’s NFFF Ball, but don’t fancy the drive up to Newcastle?

Why not fly!

Bristol, Sun, 29 Sep to Newcastle, Mon, 30 Sep - £64 round trip* Belfast, Sun, 29 Sep to Newcastle,, Mon, 30 Sep - £69 round trip p* Exeter, Sun, 29 Sep to Newcastle, Mon, 30 Sep - £107 round trip*

★★★★★ *Prices may vary depending on bagging and which flight you choose to book.

8

www.nfff.co.uk

Sunday 29th September 2019 at Crowne Plaza - Stephenson Quarter Newcastle upon Tyne

Tickets

Available for £75 per person or £700 for a table of 10

Accommodation

Sunday 29th September £75.00 per room double or sole occupancy Book early to avoid disappointment Tel: 0191 5623333 Room upgrades available, prices include breakfast All guests will have access to the leisure facilities. (Spa treatments not included)

Book your ticket today!

Tel: 0113 230 7044 email: mail@federationoffishfriers.co.uk www.nfffball.com

WELCOME TO OLIVER’S The Fish Friers Review, in conversation with Helen Roberts, Oliver’s Fish and Chips

Take a look at Visit England and check out Redcar, you will see that it offers timeless sandy beaches, salty air, Victorian steam trains and Anglo Saxon heritage. What’s missing is the mention of quality fish and chips on offer, and one shop on the campaign to change this is Olivers.

The Bath Street eatery serves up 44,000 servings of chips per year, amounting to 1.7 million chips. The shop is owned by husband and wife team Michael and Helen Roberts, who named the thriving business after their son Oliver close to 8 years ago.

Michael has been involved in the industry for over 20 years with experience of owning shops in the Redcar, Marske and Guisborough areas.

8 years ago, Michael and Helen saw the opportunity to purchase the site which Olivers sits on today, taking over an existing fish and chip shop. The decision was to run this standalone shop, but this building didn’t come without its challenges, the shop would need to be stripped back across the whole two floors.

takeaway. We can cater for both markets without the burden of it being within one site. This has allowed our existing business to evolve from a café into a restaurant.”

Oliver’s was the first Teesside fish and chip restaurant and takeaway to receive certification from the Marine Stewardship Council, which outlines the businesses stance on sustainability, but was only one of the ways which helped the business grow.

“Sustainability and being a responsible business is important to us and becoming the first in Teesside was a great achievement which also started us in the direction in which we wished to move.

Over the next three years the business would continue to grow until the couples next opportunity arose. Directly across the road an existing rival fish and chip shop came onto the market. Helen explained “We saw the opportunity and we had to go for it, at the time it was gamble, we didn’t really have the money to purchase the shop but we felt it was an opportunity we had to take.

If we wanted to continue to grow, we wouldn’t be able do so in our current building. Now as a business we have one shop which is our restaurant and one which is our

10

www.nfff.co.uk

Community matters and Oliver’s, offer discounts to members of the armed forces and emergency services staff and recently became the 150th Redcar / Cleveland Ambassador, a group of businesses committed to promoting the region as a great place to live, enjoy and do business.

We no longer use plastic straws or plastic bags within our 64-seat restaurant or takeaway which is situated directly opposite our restaurant on Bath Street, while we’ve introduced wooden stirrers, knives and forks, and recycling bins are now in place on both premises.

They have become involved with the Redcar Rugby Club for the 2019/202 season and are official sponsors of the Senior Teams training kit; this is a club which is close to the family as their son Oliver plays for the local team and is looking forward to the next season coming up.

Also, within our restaurant, we have gained an alcohol license, which we feel improves service. We don’t want people to step into our restaurant and step out. We want our customers to have a greater experience whether that is to have a starter and a dessert with the meal, or enjoying an alcoholic beverage with the meal like you would at any other restaurant.

Our location is sandwiched between the high street and the promenade on the seafront. Olivers Takeaway is now able to offer quick and efficient service to people who wish to take their fish and chips down to the beach and our two storey Restaurant directly opposite can attract those who wish to enjoy a sit-down meal.”

Likewise, as a business they have made a step to cater for more customers by offering fish and chips cooked in vegetable oil. Oliver’s is located in a predominantly ‘beef dripping area’ but as a shop found that customers were staying away due to the fact vegetarians are unable to eat items cooked in beef dripping, so each outlet now has allocated pans and serving hatches which solely cooks in vegetable oil.

ISSUE 5 // JULY 2019

11

160 YEARS OF FISH AND CHIPS Fish and chips were founded in the UK back in 1860 and to this day are still the UKs most iconic dish. 2020 will celebrate 160 years of fish and chips, and the NFFF is preparing a platform for all shops and industry suppliers to celebrate.

It will be a year-long celebration of fish and chips and we would love you to take part!

160 years as a media campaign is one which we hope will provide a year-long coverage for fish and chips, it can be combined into a number of other marketing activities for 2020 including the National Fish and Chip Awards, National Fish and Chip Day and more.

The NFFF are currently talking to industry suppliers regarding ideas and support but we always want to hear from you, our members. How can we celebrate 160 years of fish and chips as an industry and what would you like to see happen event wise throughout the year?

To find out more about ‘160 Years of Fish and Chips’ follow the NFFF Facebook, Twitter and Instagram feeds or visit 160years.co.uk.

THE FULLRANGE OF EXPERTISE OVER 35 YEARS OF EXPERIENCE AS FISH AND CHIP FRYING ENGINEERS SPECIALISING IN HOPKINS, FRANK FORD, MARTYN EDWARDS, HADDOCK AND HENRY NUTTALL FRYING RANGE REPAIRS, SERVICES AND INSTALLATION ANNUAL RANGE SERVICING INSURANCE CERTIFICATES REPAIRS AND MODIFICATIONS NEW PANS FITTED RANGE INSTALLATIONS AND DUCTING REPLACEMENT GAS INTERLOCK SYSTEMS

COVERING THE WHOLEOF THEUK

CONTACT FOR A FREE QUOTATION 07833 681319 LIAM - PAUL 07753 687188 DISCOUNTRANGESERVICES@GMAIL.COM WWW.DISCOUNTRANGESERVICES.CO.UK

12

www.nfff.co.uk

maximise your menu

MAXIMISE YOUR PROFITS

WITH A MENU SOLUTION FOR EVERY APPLICATION, THE DINACLASS RANGE PROVIDES GREAT TASTE AND EVEN TASTIER PROFITS

FOR MORE INFORMATION VISIT KERRY-FOODSERVICE.CO.UK

STORIES FROM THE TALE END ....IT’S BACK TO SCHOOL Written by Lorraine Arnold, Paignton Pier Chippy

“What you going there for?” asked someone when I said I was going on the three day NFFF course “I thought you had already BEEN to Chippy School”, and you came top 3 in the country for best newcomer “Exactly” I replied.

“I’m going to find out why we didn’t win it!”

Well, I went for more reasons than that, but you get the picture. I believe no matter how old you are or how long you’ve been in any industry, you never stop learning and will always get something out of courses such as the NFFF. As it happens, it appears I had quite a lot to learn!

Everyone at the NFFF is always very friendly on the phone, Helen, Eileen and Robert, so it was lovely to put faces to names!

We were soon introduced to Mr Smiley (David Miller ) In return, we introduced ourselves, David also brought in his right hand man for the day, Cem, from Packet Bridge Fish & Chip Shop and then they got down to business. To start us off we were given a huge folder with all the info about the course, but rather than sit and go through page by page, David preferred to just dip in and out randomly, but ensuring he covered all bases, and as he says, there is no better way of learning than on the job. Fish cutting, rumbling, batter mixing, you name it... it was all covered.

Batter mix is a matter of personal taste really, but me being me, and striving for perfection, such as David’s, I decided to thin ours down a little after I got back, and to be honest, I think its working really well. Fish cutting, hmmmm, now this was really interesting – we buy ours in ready cut and so after I got back home from the course, I decided it is time we moved up to the next level and cut ourselves...I bought the scales, knives & knife sharpener and off we went... we tried it for a week, but, with our present set up and operation, we had to revert back to pre cut -for now! I do intend to go back to cutting when my manager James arrives at the end of the month, YAY (yes, finally I shall have a manager) but I would not even have entertained the idea if it wasn’t for David showing us his cutting technique, which certainly makes it much easier.

The course laid everything out , step by step, second by second. One thing in particular which stood out for me was just how much waste there is when over rumbling... when I checked with my rumbler, it appears he was rumbling 2mins too long!!!!!!! Costing a small fortune, so obviously I had taken my eye off the ball with that one! Amongst

14

www.nfff.co.uk

many things discussed was the pre cut chips option, and I am currently mulling that one over. Is that the way forward? No waste, no mess, no staff dramas...! If I can get the quality then it really is something to think about!

(So, one question, as I write this, it has just occurred to me, does the pros and cons for using pre cut chips not follow for pre cut fish?... just wondering) Simon Walsh also came in and showed us how to make his very own speciality homemade tartar sauce and fishcakes – now these are a must, just another reason why I can’t wait for my manager to start!! I really want these items on the menu - its soooo exciting!! We covered all the paperwork side of things like health & safety, food hygiene fire safety etc, which even though I do have the Q Award, like the rest of the group, I felt David’s tips for all the procedures were extremely helpful.

So what did I get out of the 3 days? firstly I had a great time, I met some truly wonderful people, but the main thing for me was that this extra training not only gave me more confidence, but it made me realise I was ready to take my business to the next level... I am serious and passionate about what I do and together with my team strive to be the best... David, Cem and Simon are certainly 3 of the best in the business, so for them to leave their businesses & take time out of their very busy lives to come share their knowledge, experience, wisdom and tips, not to mention a few funny stories, is truly something money just can’t buy... well, 3 days at the NFFF training can!

Until next month…

ORDER HOTLINE 01325 377189

happy frying!

50% shipping discount on all web orders www.premier1filtration n.com WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE HEWIGO PRESTON AND THOMAS WE HAVE ALSO RETRO-FITTED FILTRATION SYSTEMS, TO INCORPORATE THE SUPERPAD, ON OLDER FRYING RANGES, E.G. KIREMKO, HEWIGO, MARTYN EDWARDS, PERFECTA ETC.

PRIMARY PARTICLE FILTER

ADDITIVEFREE SUPERPADBOX QUANTITY80

ACTIVATED SUPERSORB CARBONPAD BOX QUANTITY80

WESELL WESELL BOLD-CHIPPERS&PEELERS BOLD-CHIPPERS&PEELERS BUILTINFILTRATION BUILTINFILTRATION &LOTSMORE &LOTSMORE

FOR ACLEANER, LONGERLASTINGFRYING MEDIUMTHINKMERLIN!

ISSUE 5 // JULY 2019

15

JJ FOODSERVICE LAUNCHES ‘WOMEN IN FISH AND CHIPS’ National wholesaler JJ Food Service is launching the UK’s first ever Women in Fish and Chips (WiFC) event to help female chippies to meet other successful operators and grow their business networks.

The event will be held on Monday 13th January from 10am at The Studio, 7 Cannon St. B2 5EP. Proposed event chairperson, Nikki Hawkins, Trade Events Manager at the Sea Fish Industry Authority (Seafish) said: “I have been working in the seafood industry for 18 years.

I’m delighted to be involved in an event that spotlights and celebrates women in our industry. It can only help to inspire other females and make the fish and chip sector attractive to a wider pool of talent.”

According to JJ’s ‘Women in Fish and Chips 2019’ survey, 74% of female shop owners said they would like to meet other successful people running fish and chip shops.

64% would like to build their business networks and connections. 62% said they would like to have support with managing staffing issues and 57% would like the opportunity to sample new products. 43% said they need help to balance work and home life better.

Caroline began her career at just 12-years-old helping her father Phillip Murphy, co-founder of the Wetherby Whaler, to run their original shop in Tadcaster. Caroline has helped the business to grow from one shop in 1989 to become one of Yorkshire’s most recognised brands, operating five award-winning branches across the region, employing more than 240 staff. Here she reveals the top tips that have given her the confidence and drive to grow the business.

WiFC is free-ofcharge event for shop owners and staff. Tickets for suppliers cost £150 + VAT.

Register your interested for the event by contact Elit Rowland on the following email elit.rowland@jjfoodservice.com

JJ Foodservice supplies thousands of fish and chip shops in the UK across 11 different branches.

“We care passionately about the fish and chip shop sector and want to provide all the support we can to ensure our customers succeed,” said Group General Manager for JJ Foodservice, Terry Larkin.

The event will provide a “friendly, informal network for like-minded women to meet and connect, helping individuals to thrive on both a personal and professional level,” he added.

JJ Foodservice is a founding supporter of educational networking initiative, Women in Wholesale, which is now in its fourth year.

The following presentation have so far been confirmed; 10:50am Winning in Fish and Chips – Kelly Barnes, Joint Owner of Krispies, Exmouth (UK’s no.1 fish and chip shop, National Fish and Chip Awards 2019) Kelly Barnes has been frying and serving fish and chips with her husband, Tim, for more than 20 years. Even in the early days when Tim and Kelly did the washing up, Kelly had a clear vision for Krispies to become the best fish and chip shop in the UK, and in 2019 it happened! Kelly will share the compelling personal story of how she overcame great hurdles to help her business to become the UK’s number one fish and chip shop.

11:50am – How to Grow Your Business, Caroline Murphy, Director, Wetherby Whaler

16

www.nfff.co.uk

Frymax is Committed to and Supports Sustainability.

SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil.

This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife.

Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. Olenex also has an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.

PROJECT MARIPOSA Frymax sources the majority of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.

support thousands of families with the means to develop, improve and maintain their sustainable production practices.

In the past three years Mariposa has undertaken three very successful Smallholder programmes to support sustainability.

Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time.

Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”

Mariposa is about enabling growers to manage their palm trees sustainably. The aim is to

The Fryers’ Favourite For Over 60 Years.

ISSUE 5 // JULY 2019

17

BURTON ROAD CHIPPY ARE ON THE BALL! Burton Road Chippy shows it’s support to the community after agreeing a deal with Lincoln City

We were delighted to welcome Lincoln City Football Club’s Vice Chairman Roger Bates and CEO Liam Scully to Burton Road Chippy for a new signing ahead of the football season kicking off and have agreed a 3 year deal, where we shall sponsor a board around the stadium at Sincil Bank.

We believe football and Fish and Chips go hand in hand as Great British traditions and are honoured to be involved with Lincoln City Football Club who have gained promotion to league 1 after being crowned champions of league 2.

Obviously, we couldn’t let them get away without some fish and chip training!”

Imps Commercial Manager, Ritchie Bates said: “We are delighted to agree a deal with Burton Road Chippy for the next three seasons.

The partnership will now see the National Fish and Chip Shop award nominees with an advertising board at Sincil Bank Stadium for the next three seasons.

“They have been supportive of our fans in recent seasons through the Fans Player Scheme and Season Ticket Holder offer, and we are pleased to have their advertisement at Sincil Bank Stadium from the beginning of the 2019/20 season.”

Burton Road Chip Shop have already supported the Imps (Lincoln City) for numerous years, offering Imps FPS members and Season Ticket Holders a superb Saturday match day ‘BOGOF’ offer on regular Haddock and Chips.

As supporters of the club, Burton Road Chippy and the Imps were keen to build their relationship further with the football club as the UK’s second-placed Chip Shop (2018 National Fish & Chip Shop awards by Seafish) by agreeing a three-year deal at Sincil Bank Stadium.

Des Anastasiou, Burton Road Chippy owner, invited the club’s CEO Liam Scully and vice-chairman Roger Bates to his chip shop on Wednesday afternoon to taste their award-nominated Fish and Chips.

“What the club has done for the city is unbelievable and they have put Lincoln back on the map,” Des said.

“The club have brought the feel good factor back into the city and we like to show our appreciation.”

“It’s supporting our local club and the fans benefit from it.

I recommend any business to get involved with our club, it’s a great cause.

18

www.nfff.co.uk

Would your business survive a fire?

Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped

1

Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.

2

Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking theTyco product.

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications.To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note thatTyco Fire Protection Products is part of JCI. AD-2017-6-A

IT’S IN THE GENES This Fish Friers Review in conversation with Jason Haslam

What is your history family in fish and chip?

My mum and dad had a fish and chip shop for ten years in the 1980’s. I was only young and decided that the fish and chip business wasn’t my favourite career path and went into construction. My parents sold the business as my dad had been doing a full time job as well as running the business with my mum. He was doing 16 hours a day so was ready for a change of pace.

Why did you feel training was important before opening your business?

My dad and the existing owner of the shop we are buying have not had any up to date training. A lot has changed in terms of preparation and available products so I didn’t want to rely solely on their experience. I am glad I decided to do the NFFF training as it was invaluable to learn the most effective and best methods to achieve top quality fish and chip products from Cem.

20

Three-generations of your family attended the training, are you looking forward to working as a family?

Yes we are all looking forward to working as a family. My son Jamie will be the main driver behind the shop. Myself and my dad will be the support and mentors for him. I intend to do a few shifts and my dad is keen to help with preparation. Jamie has a taste for the frying now and is keen to get started on the journey to our success.

Did the training open your eyes to a bit more about fish and chips?

The training certainly opened our eyes to fish and chip preparation and how we intend to present our product. We intended to work one way (following on from the existing owner) but realised within the first hour of the training that there were better and more cost-efficient ways of working. It made me realise there is more to frying fish and chips than most fish and chip shop owners will know.

www.nfff.co.uk

I feel we now have the basic tool kit to deliver a great product and be the best. I did prior to the training that the course was expensive... I now know it was worth its weight in gold! I would definitely encourage more fish friers to do the training as it helps support our industry if all are delivering top quality fish and chips. I didn’t eat fish and chips for a while after having some and not enjoying them.

This reflects on all other fish and chip shops. It would be good to get them all to a top standard.

What advice would you give to someone thinking of attending an NFFF course?

Definitely do it. It’s worth every penny and you will learn such a lot of information that you either didn’t know or never considered.

What are your plans for the future?

We intend to take on the current fish and chip shop that has been neglected. Jamie’s focus and drive with my own and his grandfather’s support is to deliver a superb product with excellent customer service to win back the customers it has lost over the years. I also feel like this could be a good way to test the water in terms of my future plans. I suppose we would like to own more than one shop and build a little chip shop empire. Only time will tell if that is possible. Watch this space!

ISSUE 5 // JULY 2019

21

Calling All Quality Fish & Chip Shops .

We know you pride yourselves on quality service, quality crispy batter, quality freshly cut chips and of course quality sustainably sourced fish, but when it comes to that finishing touch, you may be missing a trick.

Independent research shows that fish and chip shop customers want to see brands they know and love when they get their chippy tea, including Sarson’s, the UK’s #1 Malt Vinegar.

So, this summer we’re on a mission to make chippies across the land ‘Proud to Serve Sarson’s’, helping you give your customers what they want - that uniquely tangy taste that only Sarson’s can deliver.

That’s because Sarson’s is brewed from British malt, fermented with larch wood wool from the Vale of Evesham and matured in the Siberian pine vats. A traditional brewing process that’s been used for over 200 years. It’s this craft brewing that gives Sarson’s it’s unique kick that your customers love. Quite simply, it’s the small change that’s big on taste!

Don’t just take our word for it, the facts speak for themselves.

Show your customers you’re Proud to Serve Sarson’s with our free POS kit. All you have to do is visit www.SwitchToSarsons.co.uk

Don’t miss out! The 20ltr Bag in Box format is now on promotion with T. Quality‡ – call 08452 505605 for more information.

p o h S p i h C hips!

for t c e f r e P

C

Showing the Love for Great British Fish & Chip Shops Keep an eye out for Sarson’s new advertising campaign this summer!

Reminding the great British public how much they love fish & chips from their local chippy (sprinkled liberally with Sarson’s of course), the ‘Respect Your Chips!’ campaign brings to life those moments when only a chippy tea will do!

ESTD

1794

SINCE

Proud to serve

big

The small change that’s on

3

out of 4

It’s the malt vinegar your customers …

9

love

11

out of 10

fish and chip shop customers would prefer their chips to be Sprinkled with Sarson’s Malt Vinegar rather than Non-Brewed Condiment (NBC)*

200

This iconic British brand has been brewed the same way for over making it the

With over

million

taste!

customers think a fish & chip shop that offers branded condiments rather than unbranded tends to be a more quality establishment*

price

It’s a small to pay ... switching to Sarson’s

0.0021

£ more per portion

^

UK’s

malt vinegar brand+

%

of customers prefer to see brands they know and trust when it comes to condiments when eating out*

1

no.

It says a lot about your

CHIPPY…

Plus, you could make a little

r e v O

EXTRA as ...

l

from Non-Brewed Condiment only costs a tiny

90

bottles sold every year

years

half

of customers would like to be able to purchase Sarson’s Malt Vinegar in their local fish and chip shop to add at home!*

Show your customers you’re Proud to Serve Sarson’s with our free POS kit!

Sign up at www.SwitchToSarsons.co.uk *Independent consumer insight Toluna June 2019 sample 504 consumers. NBC is a cheaper ‘vinegar substitute’ created with water, acetic acid and often caramel colouring. ^Calculation based on a 5ml sprinkle comparing a sample wholesaler’s sell out prices for Sarson’s Malt Vinegar and NBC in June 2019.**Bona fide fish & chip shops in the UK only. One POS kit per fish & chip shop. POS kit is one decal and A3 poster. +Nielsen data 52 w/e 28 June 2019.

Verification information available at www.SwitchToSarsons.co.uk ‡Promotion dates 01/08/19 – 31/10/19. 20ltr Bag in Box only.

23

DOES YOUR SMALL BUSINESS NEED A CARD MACHINE? On NFFF.co.uk the NFFF is publishing a series of blogs produced by Valitor as we will look into a number of topics which could affect you and your business regarding card payments. For a taster please check out our first blog on ‘Does your small business need a card machine?’

If you have recently launched your own business, you may think purchasing a card terminal is a low priority expense. However, in today’s modern world it is crucial you are able to offer customers a card payment option.

Recent report revealed that card payments are now more popular than cash transactions, with over 13.2bn card payments taking place in 2018 alone. This means the use of card payments has increased by 14% since 2016 and this figure is only set to rise. Below we look at some of the ways a card machine can benefit a small business…

Doesn’t limit your customers Businesses of any size can benefit from a card terminal; for example, if you run a small market stall you may think card payments are unnecessary and ask customers to pay in cash. This limits a customer to spend only what cash they have with them, but if you offer non-cash payments, they will be able to spend more money at your stall. In fact, there are a number of markets in the UK now that only accept card payments!

The next step If you have decided purchasing a card machine is the right choice for your small business, there are some important things you need to ask yourself…

1. Which card machine is right for my business?

From contactless to countertop terminals there are multiple kinds of card machine available. To help you make this choice, we break down which machines are better for different businesses.

2. Have I got a merchant account?

A merchant account is a protection-based account where customer payments sit until the transaction has been authorised. Merchant accounts are necessary for payments to be completed and can be supplied by your PSP (payment service provider).

3. Do I need the card machine long-term?

If you are a brand-new business and are unsure if you need a card payment machine long-term, consider hiring a machine ffor your nextt eventt or sales l opportunity t it and d see how it benefits your business.

Professional appearance For a new business, establishing yourself as a reputable and trustworthy business can be difficult. Having a card machine not only looks professional but shows you are taking your business seriously, something that will impress potential customers.

UPCO OMING BLOG • Four eCommerce laws SMB’s might not know about • How do card machines work?

• How many contactless payments can you make in a day?

• How to get a contactless card?

• How to pay using Apple Pay? • How to take card payments over the phone?

• Three benefits of paying with contactless • What is a merchant account?

• Why chip and pin machine hire make short term events a success

24

www.nfff.co.uk

3FREE MONTHS

CARD TERMINAL RENTAL

Exclusive NFFF Member Discounts £50 Cashback for New Customers Low Transaction Rates 24/7 Technical Support

Quote NFFF & Call FREE

0800 881 8104 valitor.com

ISSUE 5 // JULY 2019

25

THE INVENTION OF THE NATION’S FAVOURITE CHIP SHOP SAUSAGE! Britain’s “Cod War” with Iceland during the 1970s put a hole in the menus at the nation’s fish and chip shops. The dispute led to a shortage of North Atlantic cod and supplies which were available were also very pricey.

This became a huge issue for chippies and they needed solution.

At this time, James T. Blakeman had already been supplying chip shops with traditional sausages for some time and had built a reputation for producing quality products. However, due to natural casing being used to make them, chip shop sausages did not perform well and were prone to splitting when cooked in the shops ranges.

And so, when a group of fryers in North Staffordshire approached Mr Blakeman for help – to find a promising alternative to the chip shop cod - he stepped up to the challenge. He began extensive trials and successfully went on to fill the gap at chip shops caused by the icy confrontation with Iceland.

The difficult part was developing a sausage that would consistently cook in the shops’ deep fat fryers without splitting.

Mr Blakeman, who is still involved in the Newcastleunder-Lyme based company 66 years later, said: “Many times I would make a batch of sausages, deep fry them that evening and they would be fine. I would go to bed believing I had mastered it.

“In the morning we would take some sausages from the same batch and repeat the process and they split. And so, it was back to the drawing board again and again.”

It took Mr Blakeman at least six months to develop a sausage that overcame the splitting issue. Following this, it took another nine months of trial and error to make the product perform consistently when being cooked.

After almost another two years of trials and tribulations, his business had mastered a product that could then be frozen – enabling it to be delivered further afield.

The most significant step was the replacement of natural casings with collagen ones, which were newly available on the market.

Collagen casings have enabled Blakemans to produce a consistent, quality product which doesn’t split in the deep fat fryer – and over the last four decades they have gone from strength-to-strength with the company’s chip shop sausages delighting customers across the country.

Now under the leadership of Mr Blakemans son Phillip, as Managing Director, and Susan Cope as Financial Director, its position as a key supplier to the fish and chip shop industry is cemented to the extent it is now producing 400 tons of sausages at its state-of-the-art complex every week with Blakemans’ Supreme Brand and Premier Brand sausages consumed in huge amounts by the adoring British public.

Moving forward, James Morris Head of Business Development at Blakemans, believes that a growth in gluten free is one of the natural ways forward for the company.

He said: “We already supply gluten free products to our chip shops and we recognise an upward trend in this section of the market and I anticipate steady growth over the coming years not necessarily as a result of an increase in intolerances, but as more and more people make gluten-free a food choice rather than a healthrelated choice.”

26

www.nfff.co.uk

FRIWITE – CERTIFIED SUSTAINABLE PALM OIL: Your chance to get the facts.

Friars Pride, Henry Colbeck and V A Whitely, (The Q Partnership Ltd) have been audited members of RSPO (Round Table on Sustainable Palm Oil) for over three years. RSPO is the voice and the organisation that exists to bring regulation and controls to the palm oil industry.

It is as a direct result of the RSPO work that there is now a growing consensus among experts, based on facts, that the media trend towards a forced abandonment of palm oil is in fact not the way to handle the environmental challenges the industry faces. The route forward is RSPO certified sustainable palm oil.

For the Fish & Chip Industry, and a number of food producing sectors, it is both difficult and often not practical to replace palm oil. Ceasing using palm oil is also not in line with key findings and views held by organisations such as the RSPO, conservation experts at Chester Zoo and many other conservation groups, who are now seeing the results of sustainably managed palm plantations.

Your chance to get the facts.

In order to offer information to the Fish & Chip Industry and give a balanced view on palm oil, The Q Partnership has worked to bring together key organisations to deliver a free one-day seminar. FriWite - Certified Sustainable Palm Oil: Your chance to get the facts.

and support to share knowledge on this subject in order to give Fish and Chip shop owners wider information on 100% certified sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium in our sector and as a food ingredient.

Louise Marshall – Marketing Director, Friars Pride commented: “No one has stepped forward to offer the complete picture on palm oil to the fish and chip sector. There is much mis-information spread through social networks as well as our main stream media. It is important for our industry, through FriWite, to have an opportunity to find out more detail and be informed of the bigger picture on palm oil from independent experts. We hope that this event will prove popular and believe it will be beneficial in re-addressing the balance.”

Places for the event are FREE of charge but are limited.

Follow the registration process online at www.friwite.com or scan the QR code on the advertisement. You will be contacted once your place is reserved and tickets will be provided. Spaces will be limited to two people per business.

The seminar, which will be held on Sunday the 13th October at Chester Zoo, sets out palm oil facts from organisations that can demonstrate why palm oil production should continue and what negative effects moving away from palm oil will have.

RSPO, Chester Zoo and EFECA (Experts in sustainable forest and agricultural advice) have all pledged their time

28

www.nfff.co.uk

Free Seminar:

13 Oct 2019 Chester Zoo 10am-3pm

certified sustainable palm oil: your chance to get the facts

In conjuction with:

FriWite is bringing the fish & chip industry a FREE one-day seminar offering fish friers and key industry leaders the alternative viewpoint on certified sustainable palm oil.

Roundtable on Sustainable Palm Oil (RSPO)

This FREE one-day event will be held at Chester Zoo and will give those attending the opportunity to listen to, and network with, Conservation Experts from Chester Zoo who are successfully working with palm plantations in Borneo, Malaysia.

Chester Zoo

Attendees will also have the chance to find out more about RSPO (Round Table on Sustainable Palm Oil) from Fay Richards, RSPO’s Communications Manager (Europe & Africa). RSPO are the organisation working to drive certificated sustainable palm oil through the entire supply chain worldwide.

EFECA - Experts in Sustainable Forest & Agricultural Advice

The seminar will include refreshments, a networking lunch and key talks from the speakers below: Fay Richards (Communications Manager (Europe & Africa)

Round Table on Sustainable Palm (RSPO)

Conservation Expert

Chester Zoo

Judith Murdoch (Sustainable Palm Oil Expert & EFECA SCSS Auditor)

EFECA

Judith Murdoch, Sustainable Palm Oil Expert & EFECA SCSS Auditor, who has worked on numerous projects linked to sustainable palm oil, will be sharing her knowledge on the reality of alternatives to palm oil and their impact on the environment, biodiversity and people.

What will you gain from the day?

Meet the RSPO face to face and find out detailed information about their work Listen to the conservation experts from Chester Zoo and hear of their successes Discover why moving away from palm oil is not the solution Learn more about using 100% certified sustainable palm oil Gain advice on how to tackle difficult questions about palm oil Q&A sessions and networking during the day

How to secure your place?

Places are limited. It is important to register your attendance. To register NOW, please visit www.friwite.com/register Or scan the QR code to complete the online form. You will be contacted by a member of the team.

Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242

FriWite – exclusively available from: Friars Pride Ltd www.friarspride.com 01733 316400

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

NATIONAL FISH AND CHIP MUSEUM OPENS IN YORK On the 14th June, fish and chips were on offer for just 4 pence in York to mark the opening of a new national fish and chip museum.

The fish and chip museum is the city’s latest tourist attraction and is based on the first and second floor of a building in Parliament Street.

On the ground floor fish and chips are available the oldfashioned way.

The fryer, dating back to the 1920s, is heated by coal, the staff wear historic uniforms, the food is cooked in beef dripping and it will be wrapped in newspapers before being handed to customers.

The reason for offering fish and chips for 4p, well that’s what it would have costs 100 years ago.

The business behind the shop and museum, are Papas’ Fish and Chips, who have locations all across Yorkshire including Hull and Cleethorpes.

Papa’s Fish and Chips said: “It’s the first time in over 60 years that a coal powered fish and chip shop has been opened.

“This is the only coal powered fish and chip shop in Yorkshire and one of the only remaining working coal powered ranges left in the world.

“A lump of coal? Not much to look at. Its messy and dirty.

But it’s an essential part of our new living museum and takeaway.”

He stressed that one thing had changed from the olden days, to ensure that smoke from the fryers does not cause pollution. “With modern state-of-the-art extraction, the fumes produced from the coal are turned into water vapour,” he said.

The museum, where customers can sit to eat their food, will display artefacts and information boards recounting the history of ‘one of Britain’s most popular foods.’

INTRODUCING THE THE KFE FAMILY SCHOLARSHIP We are proud to announce the launch of THE KFE FAMILY SCHOLARSHIP. It’s a very simple application form and the recipient of the Scholarship will receive 12 months of business support and advise from the KFE team and associates. This will include an assessment of where the business is currently and how we can assist in taking it up a level with the knowledge and experience of the KFE School of Frying Excellence with our team of award winning trainers, an assessment from our PR and marketing partners, advise from some of our Award winning customers and support from our close supplier contacts within the industry.

It costs nothing to enter but 5 minutes of your time and could offer you the opportunity to future proof your business.

30

www.nfff.co.uk

Realise the potential in your business with the KFE Family Scholarship Does your business need an extra boost to reach its full potential?

Are you a passionate team of individuals that would benefit from some expert training and advice?

At KFE we are investing in the future of the fish and chip industry by launching a unique scholarship programme that will help one UK based fish and chip shop or restaurant realise their ambitions.

Our scholarship awardee will be supported for one year with dedicated training, mentoring and expert advice from our award-winning trainers and sales team. We are able to assist with frying, improving profitability, sourcing raw materials, staff training and marketing.

You don’t have to be a KFE customer to take part.

Register for the chance to be awarded our very first KFE Scholarship All you need to do is send a 250-word email to sales@kfeltd.co.uk telling us why you and your team should be awarded the scholarship.

• From all of the entries, 3 shops will be chosen as finalists.

• Following store visits, our panel of judges will announce their chosen entrant.

• We will only announce the successful shop.

All other entrants will remain anonymous.

Closing date for entries 01/10/2019

T 01778 380 448

KFE Ltd

E sales@kfeltd.co.uk W kfeltd.co.uk

Kfeltd KFE Ltd

KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD

HOW KRISPIES IN EXMOUTH BECAME THE BEST FISH & CHIPS SHOP IN THE UK

Winners of Britain’s prestigious National Fish and Chip Shop Awards 2019, it’s no secret that Krispies in Exmouth is a destination fish and chip shop, attracting customers well beyond a fish and chips shop’s usual radius.

Run by husband and wife duo and a cherished crew, Tim and Kelly Barnes have worked frier by frier for nearly 19 years, honing down their skill in cooking the nation’s favourite takeaway dish to perfection.

Running a business with a model that specialises in serving one type of vegetable cooked in one way is a bold move and needs utter self-confidence and perfection to survive. It’s a dish that customers have dozens of benchmarks of which to compare. While the nation agrees that fish and chips are Britain’s most famous dish, regional differences are split when it comes down to how it is best enjoyed. Beyond the ingredients of potatoes and fish, comes layers of nostalgia and cultural heritage.

32

For starters, you’ll notice exposed statement lightbulbs hanging down their shop windows, and their name emblazoned in lights across the back-wall. The modern interiors are clean and pleasing to the eye – a far cry from the ‘this’ll-do’ environment of the traditional chip shop.

LCD screens behind the counter show slick videos of their cooking processes and work in the community.

Home to the unique battered chip, Krispies are renowned for coating chips in their light bespoke batter, before frying to give the crispiest outside which reveals the fluffiest centred chip. Investing in the latest fryer technology, the team are able to serve consistent batches each time, assured that each meal will be as perfect as the last.

It’s not just the chips that have been carefully considered, Krispies make their burgers in house, to their own recipe.

Having uncovered a jewel in Assistant Manager Rob’s previous life as a butcher for 34 years, they worked together to create a caramelised onion and cracked black pepper burger recipe.

To rank the best fish and chips shop in the country, the National Fish and Chip Shop Awards tests contestants throughout an intensive eight-month judging period, which includes multiple mystery shop visits and a final presentation in front of a panel of industry experts.

Sustainability is the cornerstone of the business and Tim and Kelly’s devotion to the marine environment remains unwavering. From Exmouth’s shoreline running through Krispies’ logo through to the recycled packaging used for each customer. Only responsibly sourced fish makes it through the doors and they strive to find interesting ways to talk to their customers about fish.

At Krispies, customers part with the usual amount of money and leave with a meal in a cardboard box however there are subtle differences that set this fish and chip shop aside from the average high-street chippy.

Kelly says: “We engage with young kids to encourage them to respect our oceans and sea life. We run marinethemed colouring-in competitions, quizzes and games.

We sponsor regular beach cleans, which we participate

www.nfff.co.uk

in and encourage all ages to roll up their sleeves and get involved.”

To fully understand the process from dock to dish, Tim and Kelly have experienced deep water fishing in icy waters with Norway Seafood Council.

Tim says, “In general I found the Norwegians passion for sustainability is inspiring, they literally have crystal clear blue waters and they know and understand that this environment must be respected and protected if it is to continue to host a thriving marine eco system for generations to come.”

This year, they will send Manager Darren Ashford-Kelly to Japan for an industry trip. Darren says, “Going to Japan is an honour and gives me the opportunity to be where I want to be on the frying side of my job. I have been told how hard and busy it will be, but the opportunity to show my skills to others in the industry and to represent a company I love, is massive.”

Keeping the team happy, satisfied in their jobs and able to progress in the industry is vital to Tim and Kelly, and staff development is plays a key part. They work in partnership with Exeter College to run a CMI management course, starting from Level 3 through to a Level 7 Bachelor’s Degree. They also offer a hospitality course up to Level 4; an advanced course for this industry.

ISSUE 5 // JULY 2019

As dining trends come and go; veganism is on the increase and casual dining restaurants see further closures, will Britain’s fish and chip shops stand the test of time? Kelly believes so. “Families will always want tasty, filling, nutritious meals to please everyone in a hurry. And our customers see a trip to a fish and chips shop as great value for money. Having said that, the industry has needed to evolve over the years. We have a moral obligation to ensure fish stocks thrive for future generations. At Krispies we’re fully prepared to roll up our sleeves to help shape a sustainable industry – we’ll do what it takes to support that vision.

“Also, there’s something magical about seafood on the coast that just works. Whether it’s to round off a day on the beach in summer, or enjoyed while bundled up in blankets in the car parked by the sea in winter – it’s no wonder fish and chips is the nation’s staple, and we can’t see that changing any time soon.”

33

For tickets visit www.tqualityfastfoodshow.com

F sh frying & Fast Food Show

Sunday 6th October 2019 m p 0 .3 4 m a 0 1 n e p O | LS10 1LT

eds Royal Armouries | Le

CLOSE PARKING FREE ADMISSION Special Offers & Discounts Frying Ranges & Equipment

www.tqualityfastfoodshow.com 34

For Tickets visit www.tqualityfastfoodshow.com

www.nfff.co.uk

For tickets visit www.tqualityfastfoodshow.com

a quality show F sh frying & Fast Food Show

Sunday 6th October 2019

Walk the aisles at the T. Quality Fish Frying & Fast Food Show 2019 to sample new products, test out the latest equipment and talk to the experts Join T. Quality and its many suppliers on Sunday 6th October 2019 in Leeds Royal Armouries for a trade show entirely dedicated to the fish and chips and fast food business.

A truly unique exhibition, the T. Quality Fast Food Show brings together the entire fish and chips and fast food industry under one roof.

Packed full of everything you need to take your fish and chip shop, kebab, chicken or pizza business to the next level, you’ll find delicious new food and drink, innovative eco packaging solutions and unrivalled networking opportunities with the biggest brands in the industry attending.

In addition, T. Quality will be hosting its own stands including Call & Collect, Used Cooking

Oil Collection Services, Omega Oils and Ecofriendly packaging solutions as well as the T. Quality main stand with fantastic offers only available to show attendees.

Register now for tickets at www.tqualityfastfoodshow.com

T. Quality Fish Frying & Fast Food Show 2019 WHEN? 10am Sunday 6th October WHERE? Royal Armouries, Leeds, LS10 1LT

Exhibitors include: ASAP • Penny Lane Foods • Blakemans • Drywite • BD Signs • King Asia • Aviko • Hopkins • Call and Collect • Spot On Supplies • Young’s Seafood • McWhinneys • Omega/Silbury • Kerry Foodservice • Meadowvale Foods • KFE • P100 • Eco Packaging • NFFF • Fry Magazine • Tyson Foodservice • Britvic • Keejays • Johnson Reed • Pukka Pies • Vito • Tyco Fire Safety • Linpac • Heinz • Double A • Dempson • Nortech Foods • Kara • Princes • Middleton Foods • AAK • JFK • Lutosa • Coveris • Shmoo Drinks • Allied Drinks • Karro Foods • UCO • Harrogate Spring Water • Amipak • Wrights • Linkpp • Pacific West • Nestlé • Wrapped Insurance • Ansul Fire Systems

For tickets visit www.tqualityfastfoodshow.com

FUSCO’S TAKES WHITBY FISH AND CHIPS ON TOUR

Fusco’s of Whitby, the company behind four of the Yorkshire Coast’s leading fish and chip restaurants and takeaways, is taking its catering trailer inland this summer after being chosen as the official fish and chip trader for a number of largescale events across the UK.

Fusco’s of Whitby is an independent award-winning business, with fish and chip outlets in Whitby and Robin Hood’s Bay including Quayside, Royal Fisheries, Fish Box Whitby and Fish Box Robin Hoods Bay. The company, which marked 50 years in business in May 2018, is managed by two generations of the Fusco family, with Carol working alongside her three sons, Adrian, Stuart and Raymond and daughter, Maria.

The trailer is a mobile high capacity catering unit designed to produce exceptional quality fish and chips in any location. The family have recently rebranded the unit to feature a new coastal design and invested in a larger lorry, which has enabled the team to expand its menu and include additional products.

The Fusco team has already attended Neighbourhood Weekender, Parklife and the Isle of Wight Festivals this year with the Whitby Fish and Chips Catering Trailer, which will feature at various other music festivals, sporting events and countryside shows in the coming months.

These include Leeds Festival, Countryfile Live, the VW Festival and a number of the 2019 Cricket World Cup and Ashes fixtures at Lancashire Cricket Club.

Adrian Fusco, Head of The Whitby Fish and Chips Catering Trailer, comments: “We have seen more event organisers than ever inviting us to trade at their shows, which is not only down to the quality of our food, but also our commitment to only use biodegradable food packaging and MSC certified sustainable fish. We are excited to be able to bring our award winning fish and chips to be enjoyed by tens of thousands of people, and fly the flag for Whitby at some of the UK’s leading and most popular summertime events.”

36

www.nfff.co.uk

LICENSED TO PLAY...

Perhaps you’re one of many fish friers who prepare for opening busying away in your prep room with the radio or your CDs playing in the background. But just stop and think for a second, can anyone else hear this? A member of staff, or a customer for example? If the answer is yes, you probably need a music licence, get some head phones, or stop playing the music!

If you play or perform any music through the radio, TV or digital on your business premises within earshot of your employees or customers, or even if you have music on hold on your telephone system, you’ll usually need to be licensed.

PPL and PRS for Music have now joined forces under a single licence, TheMusicLicence.

This is how it works:

1

PPL PRS Ltd is a new joint venture between the UK’s two music licensing organisations — PPL and PRS for Music. PPL PRS collects licence fees from UK businesses and organisations on behalf of its parent companies PPL and PRS for Music.

2

TheMusicLicence allows you to legally play music for employees or customers in your business through the radio, TV, other digital devices and live performances.

3 4

One contact. One invoice. One licence PPL represents performers and record companies.

PRS for Music represents songwriters, composers and music publishers.

After business costs, all of the licence fees collected by PPL PRS flow back to PPL and PRS for music to process, allocate and distribute royalties to the music creators they represent.

How much does it cost?

TheMusicLicence is a single licence that combines both the PPL and PRS for Music licence elements. The cost of TheMusicLicence depends on a number of factors including your type of venue, how you use music and the size of the area in which the music is broadcast. There are big differences in pricing between a take-away only, and premises with seating or a restaurant.

To calculate your fee, PPL PRS may ask for information such as square meterage, number of employees, or venue capacity. They may also ask for what types of devices you use to play recorded music, and information about any live performances of music.

More information on the pricing structure of TheMusicLicence and the full article is available for NFFF members in the Members Area of the NFFF website at https://www.nfff.co.uk/members/auth/login

You can find out more information at pplprs.co.uk or email your licensing enquiry to PPL PRS at niall.oconnor@pplprs.co.uk

Cost example:

£165.24* (plus VAT, per year)

TheMusicLicence could cost you as little as £165.24* (plus VAT) a year for a radio in a take-away only premises. *Based on PPL 50m2 rate at £71.44 and PRS minimum royalty charge for retail premises of 100m2 or less at £93.80.

Charity in England & Wales No 232822 and Scotland No SC039088

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

CALL US FOR YOUR FREE MARKET APPRAISAL. CAN YOU AFFORD NOT TO USE THE INDUSTRY’S MARKET LEADERS?!

"$! '&%#

"$! '&%#

"$! '&%#

"$! '&%#

"$! '&%#

Posh Nosh Millbrook, Cornwall

Think Fish Woolavington, Bridgwater, Somerset

The Cod End Newquay, Cornwall

George II Fish Bar West Heath, Birmingham

Ref 2306 Freehold £479,000 3 Bed Accomodation

Ref 2336 Leasehold - £129,950

The Fish & Olive & Fleetwood Fish Bar Sutton Coldfield, West Midlands

Ref 2376 Freehold - £1,950,000

Ref 2392 Leasehold - £115,000

Leasehold £84,950 Lock up Fish & Chip Restaurant & Takeaway CALL TRURO OFFICE 01872 306 450

Ref 2160 Leasehold - £146,950

Fish & Chip Takeaway

Fish & Chip Restaurant & Takeaway

CALL TRURO OFFICE 01872 306 450

CALL SOLIHULL OFFICE OFFICE 0121 270 7369

High Turnover Fish & Chip Restaurant/Takeaway Café & Dessert Parlour 3 Flats Above & Penthouse Apartment CALL TRURO OFFICE 01872 306 450

Established Fish & Chip Takeaway Lock up

CALL SOLIHULL OFFICE 0121 270 7369

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

ttt͘ZK^ E^͘ K͘h< D />͗ /ŶĨŽΛĞͲƌŽƐĞŶƐ͘ĐŽ͘ƵŬ

/Ĩ LJŽƵ ĂƌĞ ƚŚŝŶŬŝŶŐ ŽĨ ƐĞůůŝŶŐ LJŽƵƌ ďƵƐŝŶĞƐƐ ƚŚƌŽƵŐŚ Ă 'ĞŶĞƌĂů ƵƐŝŶĞƐƐ dƌĂŶƐĨĞƌ ŐĞŶĐLJ Žƌ WƌŝǀĂƚĞůLJ͕ ĂƌĞ LJŽƵ ĐĞƌƚĂŝŶ ƚŚĂƚ LJŽƵ ǁŝůů ĂĐŚŝĞǀĞ ƚŚĞ ďĞƐƚ ƉŽƐƐŝďůĞ ƉƌŝĐĞ͘

zKh Kh> hE Z^ >>/E' z D Ez άϭϬϬϬ͛Ɛ͘

^ŽƵƚŚ ŶŐůĂŶĚ͗ ϬϮϬ ϴϱϯϵ ϲϰϮϲ EŽƌƚŚ ŶŐůĂŶĚ͗ Ϭϭϭϯ Ϯϯϰ ϮϮϯϰ

KǀĞƌ ϭϱ͕ϬϬϬ &ŝƐŚ Θ ŚŝƉ ^ŚŽƉƐ ŶĞŐŽƟĂƚĞĚ ďLJ ZŽƐĞŶ͛Ɛ ƐŝŶĐĞ ϭϵϱϵ ISSUE 2 // MARCH 2019

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.

4 Opportunity to work exclusively with our NFFF members newsletter

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

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

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

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

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

AHDB Potatoes

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

Coeliac UK

Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk

FASFA

Contact: Malcolm Large Tel: 07375 561968 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

Valitor

Contact: Ryan Hadley / Jack Allwright Tel: 01279 712600 “Quote NFFF” Email: jacka@valitor.com Web: www.valitor.com

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 Contact: Tom Or James Collier Tel: 01642 888814 / 01642 888816 Fax: 01642 782258 Email: bills@energy4.co.uk Web: www.Energy4.co.uk

Active Payments

Contact: Trevor Sewell Tel: 0333 2400 822 Email: nfff@activepayments.co.uk Web: www.activepayments.co.uk

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

Contact: Dave Penson Tel: 01472 602012

40

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

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

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

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

Energy4

Duct Cleaning Service Ltd

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

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

FINANCIAL, LEGAL AND INSURANCE

CF Capital

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

Johnson Reed Catering Finance

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

Morrish Solicitors LLP

Collins Seafoods Limited

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

GENERAL FOOD SUPPLIERS

Ceres | Pure Food Innovation

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

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: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 Email: peter.walker@sbhf.com

www.nfff.co.uk

NFFF ASSOCIATE MEMBERS GENERAL TRADE

B Smith Packaging (Worcester) Ltd

Steve Hill Services

Holland’s Pies

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

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

BD Signs

Vito UK

Tel: - 01452 521081 or Mobile: 07860 232741

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

Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk

E.B. Gas Services

Duncrue Food Processors Ltd

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

Hilton Smythe

Tel: 0845 519 8809 Email: enquiries@ hiltonsmythe.com Website: www.hiltons mythe.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

Celsius Systems UK Ltd

Contact: Malcolm Potter Tel: 01708 938 570 Email: malcolm@celsius-systems.co.uk Web: www.celsius-systems.co.uk Web: www.endocubeuk.com

RotaCloud

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

Silverglide Ltd

Contact: Michael Stanley Tel: 07792 666239 Email: michael.stanley@silverglide.co.uk Web: www.silverglide.co.uk

CheckIT

Contact: Check IT Tel: 01223 941450 Email: info@checkit.net Web: www.checkit.net

FILTRATION

Premier 1 Filtration

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

ISSUE 5 // JULY 2019

OILS AND FATS

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

Flavoil

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

Vandemoortele/ P100

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: Lee Birmingham, Head of Foodservice Tel: 0116 264 4004 Email: info@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies

Karro Food Group

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

Meadow Vale Foods

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

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

Big Al’s Food Solutions

Tel: Kepak Convenience Foods Blanchardstown +353 (01) 882 2400 Website: www.bigalsfoodservice.co.uk www.kepak.com

POTATOES AND PRE PREP CHIPS

Vic Graham & PG Chips

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

Jess Turner Potato Merchant

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

Particularly Good Ltd

Contact: Barbara Morris Tel: 07702 171251 Email: barbara@ particularlygood.co.uk Website: www.particularlygood.co.uk

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

Bold Catering Equipment

Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com

Florigo

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

Hewigo UK Ltd

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

KFE Ltd

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

Martyn Edwards/ Frank Ford

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

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

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

Henry Nuttall Ltd

Contact: Jack Price Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk

41

TRADERS BOARD

DUCT CLEANING SERVICE LTD

For all your ducting needs.

Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned. Photographic evidence provided for insurance purposes, together with a certificate. Over 35 years’ experience – no job too big or too small.

Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580 799763 or Darren on 07974 676224.

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

For Sale

Well established Traditional fish and chip shop in South Wales with 2 bedroom accommodation above, close to college and large secondary school.

Now available to Buy online

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

Freehold - £285,000 turnover- o/a If interested, please email antonio.antoniazzi@hotmail.com

For Sale Marsh Green Fish & Chips Fish & chip shop lease for sale in mash green Wigan, large newly fitted premises fully equipped with 4 pan Mallinsons range, excellent opportunity and great scope for expansion.

Price - £85k

Please contact Alex on 07881553740

PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country.

The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972.

It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.

42

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

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

www.nfff.co.uk

FEDERATION NOTICEBOARD NFFF Head Office Contact National Federation of Fish Friers

Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office Office Manager Denise Dodd - denise.dodd@federationoffishfriers.co.uk

PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk Finance Fiona McStay – f.mcstay@federationoffishfriers.co.uk Fish Friers Review Robert Norris – r.norris@federationoffishfriers.co.uk Membership Eileen Kane – e.kane@federationoffishfriers.co.uk Training & Quality Award Helen Brook – h.brook@federationoffishfriers.co.uk

Contact your local representative PRESIDENT Mr Andrew Crook

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

VICE PRESIDENT Mr Craig Maw

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

TREASURER Mr Alan Hanna

Miss Caroline Murphy

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

Mr David Miller

Tel: 07759 055587 E-mail: davidmillernfff@hotmail.com Millers Fish And Chips, 55 The Village, Haxby, York, North Yorkshire, YO32 2JE

Regional Director for Scotland Mr Colin Cromar

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

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

Regional Directors for England

Regional Director for Wales

Mr Craig Buckley

Mr John Penaluna

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

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

Ms Lesley Graves

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

Mr Hugh Mantle

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

ISSUE 5 // JULY 2019

Regional Director for Northern Ireland Mr Alan Hanna

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

43

10 QUESTIONS WITH… Elit Rowland is the Trade Communications Manager at JJ Foodservice 1. What would you do with £500,000?

6. Describe your perfect weekend.

This is a bit boring, but I would probably do a loft conversion, update my bathroom, get an extension, give some to my family, hire the Odeon Cinema for a horror movie party then put the rest in my savings. Maybe celebrate with a takeaway (fish and chips, obviously).

Start off by watching Saturday Morning Kitchen with my two kids and husband, and a strong coffee. Then in the afternoon we’d have a BBQ with friends and family where I have unlimited cold beers handed to me while cooking lamb shish kebabs on the coals. To make it really perfect, there would have to be no washing up, and someone would be running around, collecting empties and topping up.

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

I love anywhere near the sea – we often go to Sussex.

Abroad I love South East Asia, particularly Thailand and Vietnam. I used to travel there five times a year for work (often alone) before I entered the world of foodservice wholesale.

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

Many moons ago I was the captain of the Women’s Kickboxing Team at Kent University so I enjoy watching a bit of boxing with my husband. We met in the Kickboxing club! I kept it up for a bit but after having two kids, I’ve had to put my gloves up. I think that any sport played well is good to watch – although I find it hard to get excited about Golf or cricket.

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

To fly – just seems like fun. I always dream about flying. I jumped out of an airplane once in Australia but that was the closest I ever got. Time travel could also be good. I’d love to go back and guess the winning lottery numbers like in Back to the Future.

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

Nicola Adams – she was first woman to win an Olympic boxing title in 2012 and is officially Great Britain’s most successful female boxer ever. I’d love to know what drives her and what goes through her mind before a fight. Also our boss at JJ Foodservice, Mustafa Kiamil, he is an incredibly inspiring entrepreneur and I feel totally energised when I speak to him. Last one would probably be someone like James Cameron – I’m a massive Jurassic Park fan.

7. What is your favourite drink?

A strong coffee in the morning, water in the day, beer or wine if it’s the weekend (or ‘fun Wednesday’ which me and my husband made up to put a bit of fun into the mid-week).

8. Do you prefer cod or haddock?

I prefer cod because it’s thicker, moister and just all round juicy and delicious. I also prefer the subtle flavour of cod versus haddock, which can sometimes be a little sweet.

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

Going to Brighton and Hastings with my family for day trips when I was little. We always ate fish and chips by the coast and we’d fly kites. Now that I have my own little family, we still enjoy fish and chips.

It’s always nicer by the sea, especially when they put the food in a nice, study box that keeps the batter and chips crispy. There are still places around that squash it all into paper and a sweaty plastic bag.

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

Sustainably sourced food will continue to be really important – my daughter is only nine and she is quite happy to eat meat because she thinks that the animals died of natural causes! (It’s a conversation I need to have but I’m delaying it until after BBQ season).

The future consumer, or ‘Generation Z’, want ‘planet friendly’ food, which means sustainably sourced ingredients, vegetarian and vegan options, where possible.

And it all has to be wrapped up in biodegradable or compostable packaging.

We support all these options at JJ Foodservice and work directly with trawlers helping to secure a robust, reliable supply chain for our customers. We look forward to supporting fish and chips customers for many years to come.

44

100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet itâ&#x20AC;&#x2122;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.

Itâ&#x20AC;&#x2122;s naturally low in Tranâ&#x20AC;&#x2122;s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes.

For your nearest stockist call 01302 390880 1

Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES...

McWhinneyâ&#x20AC;&#x2122;s fly higher than the rest!

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