Fish Friers Review Issue 5 2020

CELEBRATING 95 YEARS OF PUBLICATION ISSUE 5 // AUGUST 2020

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PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Well, the headline from the budget has got to be the reduction of VAT. The NFFF was contacted by many members asking for advice about whether they should pass on the reduction to their customers.

There are laws against us fixing to keep market conditions so we cannot tell you what to do, its up to individual businesses to decide.

I have decided not to just reduce my prices but I do want to do some targeted promotions that I think will be appreciated by customers and benefit my business more, protecting jobs, maybe even creating them.

As lockdown is relaxed, we are seeing many things starting to return to normal. Customers have more choice again so are drifting back to just turning up at our businesses to order rather than pre-ordering. Online ordering has been a revelation for many businesses as it means you do not get overrun with orders and most have found you can take more money with less stress.

It is also fantastic at upselling for you! I certainly intend to try and encourage more online orders and I am looking at doing some online only promotions to try to steer customers towards using it, it is more profitable so it makes sense to promote it!

We also have the “Eat Out to Help Out” scheme to contend with so it may be worth looking at putting some offers on to try and attract customers. It is only for a month and restaurants do need the help.

We may experience some more localised restrictions in the future but I think we are much better placed now to continue trading safely, the biggest risk is one of our team being infected as it could mean we have to close again.

We recommend that shops keep reinforcing the message that our employees have a duty to keep themselves safe to protect our businesses. You should also make sure you are financially prepared to cope with potential closures and with winter approaching we are likely to have more suspected cases that turn out to be colds etc. Testing has improved but it could mean closing for a day or two at a time. If at all possible, try not to mix teams up so you could potentially still operate.

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

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

We are getting through this situation and we are lucky to have such a flexible product that means we can adapt our menus and portions to hit a price point should we need to.

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

CONTENTS Page 8

Zoom into training

Page 13 Icons of Great Britain

Page 20 Friday Night Special

Page 24 Staying social

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

ALMOST A QUARTER OF RESTAURANTS HAVE STRUGGLED WITH STAFF SHORTAGES, NEW DATA REVEALS Article Date: 2020-07-14 Almost a quarter (24%) of restaurants have struggled due to staff absences and an increase in online orders, while a further 13% are concerned about providing their staff with PPE. For more details, please click here CORONAVIRUS TO COST SMALL BUSINESSES OPERATING IN FOOD AND BEVERAGE OVER £21,000 EACH – WITH OVER HALF AT RISK OF PERMANENTLY CLOSING Article Date: 2020-07-07

FPA REISSUES GUIDANCE ON SAFE HANDLING OF FOODSERVICE PACKAGING Article Date: 2020-06-26 Following the announcement on Wednesday 24th June that the hospitality sector can reopen from 4 July, the FPA has reissued its ‘Guidance on the Safe Handling of Foodservice Packaging’.

For more details, please click here CMA CLEARS AMAZON’S £442M DELIVEROO STAKE DESPITE DELIVERY FIRM’S CORONAVIRUS TURNAROUND Article Date: 2020-06-24 CMA determines Amazon investment in Deliveroo would not result in significant lessening of competition in restaurant or grocery sector.

For more details, please click here

The impact of coronavirus to small businesses operating in food and beverage will exceed £21,586 each in lost work, earnings and loan repayments, with well over half (55%) at risk of permanently closing, according to a new report.

For more details, please click here HOSPITALITY PARLIAMENTARY GROUP LAUNCHES INQUIRY INTO UK COASTS AND WATERS TOURISM Article Date: 2020-06-30 A new inquiry into coastal and lakeside tourism has been launched by The All-Party Parliamentary Group (APPG) for Hospitality and Tourism.

For more details, please click here

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Fish Friers Review

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COVID-19 CATCH UP Catch up with all the latest news regarding Covid-19 and what is available to you.

On 9th July the Chancellor announced his next package of support for the UK economy, signalling a shift into phase two of the Government’s economic response, focused on protecting, supporting and creating jobs.

Alongside comprehensive support for job retention and creation, the Chancellor announced a number of measures designed to boost consumer spending, especially in the damaged hospitality sector.

The package of measures announced are designed to build on the previous rounds of government support, especially the Job Retention Scheme, on which the Chancellor was clear it would be “irresponsible” to continue past October, and reconfirmed that he will continue to wind down the scheme flexibly and gradually.

A summary of key measures is included here.

VAT Cut Summary - VAT will be cut from 20% to 5% for hospitality and leisure businesses, including food and drink businesses like pubs, cafés and restaurants, accommodation providers and admission to tourist attractions. This change will apply from 15th July 2020 to 12th January 2021.

Full guidance, click here Eat Out to Help Out Summary - ‘Eat Out to Help Out’ scheme will see diners benefit from a 50% discount of up to £10 per head on their meals at any participating restaurant, café, pub or other eligible food service establishment.

The discount can be used unlimited times and will be valid Monday to Wednesday on any eat-in meal (including on non-alcoholic drinks) for the entire month of August 2020 across the UK.

To view the full guidance, download promotional material or register for the scheme please click here or go to www.gov.uk Full guidance, click here

Promotional material, click here

To register, click here

Jobs and training

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The Chancellor announced a Job Retention Bonus, the bonus will be introduced to “reward and incentivise” employers who have retained staff. Employers will receive a one-off bonus of £1,000 for each furloughed employee who is still employed as of 31 January 2021.

•

Sunak announced the new Kickstart Scheme programme which will be open to all UK nations.

The programme will directly pay employers to create six-month job placements for 16-24 years at risk of long term unemployment.

www.nfff.co.uk

• Employers will receive £2,000 for each new apprentice they hire under the age of 25.

•

The Government will also invest £111 million to triple the scale of traineeships in 2020-21, alongside this the Government has announced £17 million of funding to triple the number of sector-based work academy placements in 2020-21.

Once further guidance on these matters are published we will share the news.

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MEMBERSHIP PORTAL

AGM – New date for your diary Due to Coronavirus the date of this years’ Annual General Meeting (AGM) has been moved. Unfortunately, the 2020 NFFF Ball has been cancelled.

The AGM will now take place on Sunday 15th November and will be held via Zoom video conference.

NFFF President Andrew Crook said “Like many businesses the NFFF has had to adapt and this years NFFF AGM will be something new for us all, taking place on Zoom. Although this is a new format it means it has never been easier for you to become involved.

You won’t need travel, you can join us from your living room at home, all you need is a laptop and an internet connection.

As a member organisation the NFFF wants members to become involved, to help shape the fish and chips and the NFFF moving forward.

If you have any questions regarding the paperwork or the AGM please contact NFFF Head Office or your local Regional Director and we are more than happy to discuss how you can get involved.”

Become a member with NFFF pay monthly!

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

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

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

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The first mailing will by circulated by 29th August and will contain information and forms for you to indicate who you would like to see in the positions of National Officials and Regional Directors. Also included will be details on how to register as a delegate and how to submit a Motion for Resolution. Submissions will be to strict deadlines and these are as follow: Nominations for Regional Directors – 26th September Motions for Resolution – 26th September Nominations for Official Positions – 6th October Delegate registration – 25th October Please note all NFFF paperwork will be sent out via email in newsletter format, so please ensure the NFFF has a valid up to date email on your account.

If you think the NFFF doesn’t currently have the correct email please contact NFFF Head Office on 0113 230 7044 or simply email mail@nfff.co.uk

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Fish Friers Review 7 Full details at www.switchtosarsons.co.uk.

TRAINING PORTAL

NFFF Training Academy Update To help shops desperately in need of training the NFFF Training team have been working hard to get our Training Academy open and Covid-19 Secure. The NFFF are now in a position to deliver much sought after courses to the many trainees who really need to get their new business ventures open safely.

The work involved has made the Training Academy a Covid-19 safe environment, adheres to government guidelines and social distancing measures.

Over the past couple of weeks the Training Academy has run several successful trial courses, both 1 day training course and 3 day courses with one student and one trainer.

Please be advised, these courses are proving to be very popular and course dates are booking up quickly.

For further information see below.

Stay in your room – get NFFF trained on Zoom!

As businesses continue to evolve due to the Coronavirus pandemic, the NFFF Training Academy is no different!

During lockdown the NFFF Training team have been working hard behind the scenes and looking at ways the NFFF Training can be adapted and new methods of delivery implemented to enable the best training to continue and meet the current government guidelines in conjunction to COVID-19.

Over the past couple of weeks, the NFFF has started to welcome trainees back to the NFFF Training Academy.

The NFFF Training team have introduced a new course that is delivered in 3 parts.

Part 1 To complete 4 x online Level 2 Qualifications* Part 2 A series of Zoom theory sessions with our highly experienced team of trainers.

Part 3 A one day intense practical course delivered to best practise at the NFFF Training Academy by our experience award winning trainers.

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The outcome of which on successful completion of the course each trainee would receive up to 6 certificates*, all of which are recognised by local authority health inspectors.

We caught up with the first trainee undertaking this new course, Karanveer Thind, following his recent experience on his virtual theory training followed by his intense practical course.

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Fish Friers Review

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TRAINING PORTAL

Karanveer said “I initially found out about the NFFF by looking online and also I knew someone else who had completed a course and said how very good it had been.

When I first found out that it would be online, I was a bit unsure because my thoughts were would I be able to receive the same quality of teaching as I would in person?

But, having that feeling I still signed up to the online training and it payed off. The first 5 minutes of the virtual theory was a bit strange, but you soon move past it. I received a very high standard of teaching and I actually realised that I preferred it being online than in person. The training was excellent, 5 out of 5.

It exceeded my expectations!

Everything was on time and well explained. Having the different trainers wasn’t an issue because they are very welcoming, easy to talk to and made the understanding of what was being taught easy and fun at the same time.

and nothing was too much trouble. The delivery of the course was exceptional, and I would recommend that this course is a must for anyone wanting Fish & Chip training. Go for it you won’t be disappointed!”

To find out further about the course on offer and also other courses we are looking at offering on Zoom please contact: Helen Brook on 0113 2307044 or email: training@nfff.co.uk

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I was unable to find anything to fault. I have gone through University and I can honestly say that the organisation at the NFFF Training Academy was far better!

Also, for me, I live in Essex so commuting to Leeds every day wasn’t possible and taking 3 possibly 4 days away from my business which is already in operation isn’t the easiest so for me for this course was idea.

Training in Leeds was fantastic, all the safety measures were in place to meet Covid-19. That made me feel very comfortable and at ease.

I’ve been able to take away lots of knowledge and understanding, so many hints and tips which I can put into my own business and know that I will reap the benefits. The training surpassed my expectations, was easy to follow, the trainers were very knowledgeable,

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• • • • • • •

Retirement sale Freehold opportunity Leasehold option available Scope to increase opening hours Traditional menu 48 cover restaurant Recently refurbished owners accommodation

Contact Sophie Jakeman 01772 775 774 sophie.jakeman@businessbuyers.co.uk

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ICONS OF GREAT BRITAIN...

Her Majesty the Queen, London Black cabs, and fish and chips!

3 brothers; Tony, Luigi and Lib, 4 shops; Captains Fish & Chips, Luigi’s Fish & Chips, Nazeing Fish & Chips & Sidney & Sons Fish & Chips and 5 soon to be 6 London Black Cabs, this is only part of the story of the Forgione family.

The brothers are the third generation of the family to become involved with fish and chips. Starting with their father who began with a mobile fish and chip van their grandfather joined the industry and then the family bought a shop right outside the Tottenham Hotspurs football ground, White Hart Lane. The shop remained there until Tottenham recently bought the building to make way for their new stadium development.

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Speaking to The Fish Friers Review, Tony talks about life in fish and chips, the recent coronavirus pandemic and most importantly the 5 London black cabs.

Operated by Tony, Captains Fish and Chips has won a number of awards over the years including being crowned the 2nd best fish and chip shop in the UK in 2019 at the National Fish and Chip Awards.

Tony said “We want to offer our customers great fish and chips at a great price, at Captains we undertook a total refit of the shop and the business a few years ago, and our aim was to introduce a new, younger generation to fish and chips whilst still keeping traditional customers happy.

Captain’s is open plan, so you can see everything going on in the kitchen, and there are also tables and chairs for casual dining. So if you’re in town and fancy sitting down to eat great fish and chips you can now do so for the same price as a takeaway. The revamp of the shop involved a striking feature wall with images of Great British icons covering subjects as diverse as Only Fools and Horses, musicians and James Bond – see you how many you can name whilst waiting for your fish and chips” Like many businesses, Tony tells us that his family shops have been affected by the coronavirus pandemic but instead of looking at the virus as a negative Tony thinks it can be a positive for our industry and the independents shops. He said “I truly believe the fish and chip industry can grow; as independent business owners we can make a decision on Monday and it can be in action by Tuesday, something the big businesses can struggle with.

The way we adapt and move forward is crucial.

Fish and chips have been around forever and will continue to be the nations favoured takeaway for many years to come.

Coronavirus has made people evaluate their lives, and what they want and need. People would rather spend on quality than accept average. This includes the food they eat.

The new VAT rate will help us benefit and provide us with the extra money to improve our businesses.

It is the little things which will help such as moving towards card over cash payments. This is saving us money on bank charges, small benefits all help our businesses.

All 4 of the family’s shops are within close proximity to each other. People may think this is a hinderance but it’s actually beneficial for the family business as Tony explained “Captains Fish and Chip and Sidney & Sons Fish & Chips are both based in Hoddesdon however, where Captains is located in the town centre, Sidney’s is more on the outskirts and when the recovery of the pandemic started we were able move Captain staff to Sidney’s as the town centres where dead. The past few weeks have seen the town centre come back to life and business is getting back to the new normal.

We’ve offered delivery from all other sites baring Captains as delivery isn’t need there. We have procedures which includes my wife welcoming all customer at the entrance of the shop, sorting orders and directing people to an area. It has added a personal touch to the service instead of just having posters and being told what to do.

Finally on the black cabs, Tony tells us the purpose of having them, “The black cabs are an iconic British vehicle and to bring them together with the iconic British dish of fish and chips was an easy decision to be honest with you.

Continued overleaf

Fish Friers Review

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All the black cabs were being decommissioned, they are first and foremost a talking point for the shop. All the cabs in our stable have the Union Jack on the roof together with the wing mirrors and front grill. Anyone in our local area will know it’s one of ours before they see the vinyl wrap on the sides.

We use these as an advertising tool by parking them in different locations across the town and also as delivery

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vehicles and staff company cars. On occasions we have also used the cab for storage space for the shop.

Our most recent use of the black cab was to say thank you to our magnificent NHS. It was actually my wife who came up with the design and the reception this has received has been fantastic.�

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FRIERS BOOK CLUB A Slice of the Pie

by Nick Sarillo

COMPETITIVE & COMPREHENSIVE

FISH & CHIP SHOP INSURANCE

Flying into Chicago O’Hare airport last year, I was quite tired after driving up to Heathrow from Cornwall early in the morning, leaping on a plane for a nine hour flight but also very excited because I was off to visit one of my literary heroes: the author of this amazing book.

Nick Sarillo is the owner of two pizza restaurants in the suburbs of Chicago. When we finally sat down for a chat it was 3 in the morning UK time but, after a rejuvenating chilled beer, I was ready to learn.

“A Slice of the Pie is more than just a tremendous business story. It’s a testament to how a great culture can transform an ordinary company into something extraordinary”

NEXT UP

Slice of the Pie is a brilliant tale of a hospitality business that was looking squarely down the barrels of a bankruptcy shotgun but through imaginative thinking and hard work, its owner managed to steer his ship first into safer waters and then onto great financial success. Hey, that could be all of us emerging out the Covid-19 hiccup, yes the threat of a second spike and more lockdowns is ever present but us fish and chip warriors are resilient folk. What this book does so well is encourages us to think differently, specifically on the topic of creating a great culture, with all the inherent benefits that brings with it: a happy well motivated team, keen to learn and take on more responsibility.

The book is filled with so many gems, but if I could share my personal favourite, it would be Nick splitting every training module into two sections: science and art, science the non-negotiable “you must do it this way” and art all the ways that the team member has the chance to exert their own character and skills into getting the job done.

As ever, promise it is very easy to read.

Pete Happy reading & wishing your business the speediest of recoveries

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

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BIG DIPPER INSTALLED AT

GODFREY’S FISH & CHIPS Take control of your grease and solids waste. Get the automatic grease trap with Advanced Odour Protection

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Godfrey’s simple but delicious fish and chips has been at the heart of the Harpenden community since 2012. At Godfrey’s it’s not just the colour scheme that’s green, the fish is fully sustainable, the packaging is completely compostable, rainwater harvesting is used for toilet flushing, the electricity is 100% green, all food waste is used to produce energy, all paper, card, glass, tins and plastic is fully recycled. And the journey does not stop here, with Godfrey’s now keeping the drains FOG (Fat, Oil and Grease) free using Big Dipper, allowing for FOG to be repurposed to Biofuel.

The excellent environmental standards set by Godfrey’s did not prevent small amounts of grease escaping during cleaning and washing up. These small particles can build up and cause unwelcome blockages in the drain lines.

Luke has been examining solutions to prevent blockages in his fish and chips shop as well as reducing the impacting on the environment. After talking to Magnete, Big Dipper was chosen as the most suitable solution, due to its first-rate blockage prevention, odour and hygiene control, cost efficiency, long support and warranties.

As an associate member of NFFF, the discussion started with a free survey and consultation. The site survey was followed with a bespoke non committable quote and scope of works. Hygiene, cost implication, specific site conditions, such as decommissioning and reconditioning of existing equipment was, as always, also taken into account. It saved both money and time in the process.

Luke Godfrey said “At Godfrey’s we try to operate as responsibly and sustainably as we can, installing the Big Dipper means we’re meeting current legislation and reduces our impact on the environment and local drains.“

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Magnete supports kitchen operators to find the most cost efficient, hygienic and long-lasting grease management. Working with partners, we supply a sophisticated range of grease traps to the hospitality industry. The process generally starts with a phone call and a free non-committal site survey to ensure the most suitable bespoke system for each individual commercial kitchen.

For more information go to: www.magnete.co.uk.

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Fish Friers Review

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FRIDAY NIGHT SPECIAL TO TEST MATCH SPECIAL As the English and West Indies cricket teams embarked on test one of their 3 match test series, it was stark contrast for one member of the group who was working in a fish and chip shop every Friday night back in 2003.

Many would think we would be talking about one of the England players possibly having a part time job in their local fish and chip shop however it is actually West Indies assistant coach Rayon Griffiths with the link to the fish and chip world.

I thoroughly enjoyed my time in England, and I would like to thank everyone who contributed to my experience and for the time and effort they afforded me”.

Do you have a story for the Fish Friers Review?

Have you helped developed others to succeed?

The Fish Friers Review would love to hear from you. Please call us on 0113 230 7044 or simply email media@nfff.co.uk We are all proud of the success Rayon has achieved in the cricketing world, and we always knew that the work ethic he brought with him from Guyana all those years ago would stand him in good stead for the future. Rayon embraced his opportunity in Fish and Chips with enthusiasm and a smile, once he had acclimatised to the English weather! It was great to hear him speaking so highly and fondly of his time spent at the Wetherby Whaler, and we wish him the best of luck for the rest of the tour.

Caroline, Wetherby Whaler

Back in 2003 Rayon came over to England to experience the English cricket summer however, during that time when playing for Shadwell Cricket Club as their overseas player he got a job at the Wetherby Whaler to earn a bit more money on the side. What he didn’t know at the time was how working in the fish and chip shop would help shape his future.

Rayan was speaking exclusively to the 22 Yards podcast about his experience that summer;

“I enjoyed my time being part of the Whaler team, it taught me many things in life away from cricket including discipline. This discipline is what has helped me develop into the person I am today and how I am able to manage others, including in the West Indies team.

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TIPS FOR CLEANING YOUR FISH & CHIP

SHOP DURING LOCKDOWN The government has published a pathway to the end of lockdown- a glimpse into how our industry will mobilise itself in a new world after the lockdown period ends.

As businesses prepare to fully re-open when it is safe to do so, now is the time to start thinking about a thorough, deep clean.

Customers will undoubtedly have a heightened awareness of a shop’s cleanliness and hygiene when lockdown lifts. Last year, research from P&G Professional found that, second to food quality, hygiene was the most important factor impacting a customer’s choice of which fish & chip shop to visit *.

However, with infection prevention now a priority in customers’ minds, ensuring peace of mind that your shop is clean and hygienic is critical – and implementing cleaning schedules and using the right tools is therefore absolutely essential.

With a long history of supporting communities in times of need, P&G Professional, the away-from home division of Procter and Gamble, is answering the call to support businesses ahead of re-opening.

Here are our top tips to clean, disinfect and protect in the current climate: 1. Hand hygiene is the first line of defense. Businesses should follow the Government’s advice and ensure staff wash their hands for at least 20 seconds, not only before and after food preparation, but also after they return to the kitchen after having left for any reason.

2. Take cleaning seriously. Set a rota to ensure one person is assigned to cleaning surfaces every hour and then someone will wipe down surfaces at the end of the day. Urge your staff to clean at any opportunity - if there is a lull in customer footfall, this is an opportunity to clean.

3. Use products that will both clean and disinfect surfaces at the same time, allowing staff to complete the necessary work in half the time, and provide peace of mind that the job is done right, the first time. Try using a high-quality multipurpose product such as Flash Professional Disinfecting Spray.

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4. Grease is an important element to your business, yet the outside of your fryers can have an unhygienic build-up of grease and dirt. Flash Professional Disinfecting Degreaser is superb at cleaning this right off, and disinfecting the surface in the process.

5. There are a number of typically forgotten areas in a fish & chip shop that need to be cleaned regularly.

Don’t forget areas such as the fridge seals, microwaves, skirting, doors, and frames. It is vital to ensure nothing is missed. Also, high touch areas are critical for continuous disinfection: door handles, counter tops, tables are good examples.

6. Provide clear instructions to your customers.

Encourage them to pay with card only to avoid hand to hand contact with staff, and to allow for proper distancing. It is important to consider the safety of your staff and educate them on how to stay safe.

In order for these tips to be effective, they must be executed by every member of staff. When employees see managers taking cleanliness seriously, they take it seriously too. Working together can help everyone stay safe.

For businesses in need of additional support or guidance on cleaning procedures during these tumultuous times, P&G Professional’s “welcome kit” (https://pgpro.co.uk/ training-materials-ready-to-use/) offers practical tips and step-by-step guidance on how to use their products to ensure only the highest levels of hygiene.

Crispy Calamari & Cheese Bites

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Simply deep fry and serve!

Southern Fried Fish Burgers

Maximise the growth in the burger market by adding a seafood burger to your menu. This Southern Fried Fish Burger is made with pollock and has a tasty southern fried style coating. Delicious!

Crab Crouton Bites

Seafood Basket

Thai Seafood Cakes

We continue to support businesses like yours to create new menu ideas to minimise waste and maximise margin.

Get in touch to hear more about our fantastic special offers! www.pacificwestfoods.co.uk |

01373 824242

Fish & Chip Goujons

STAYING SOCIAL IN AN AGE OF

SOCIAL DISTANCING Now more than ever before, it’s important your fish and chip shop has a platform to connect with your audience online.

During lockdown, social media provided many fish and chip shops with the ability to relay updates and information about their services to customers instantaneously.

Now we are starting to move towards a ‘new normal’ way of life, it’s time to ensure strategic social posting is included in your business’ bounce back campaign.

Social media can open up huge opportunities for businesses. Not only does regular posting give you direct access to communicate with customers, it also helps to drive brand awareness and increase sales.

The Chip Shop Calendar, powered by Eat Marketing, is a fantastic free resource designed to help take the pressure off posting for fish and chip shops. The online calendar provides more than a hundred ideas for social media content, from national days and events to industry awareness campaigns.

Alongside The Chip Shop Calendar, Eat Marketing has also created three tailored social media packages that

Need help Need help bouncing back? bouncing back?

have been developed specifically for the fish and chip shop industry to bounce back following a challenging few months for everyone.

Each of the three packages have been carefully created to ensure there is an offer to suit everybody, whether you just want the tools to get started with social posting or need more support in content creation. Bespoke packages are also available.

Well experienced in the fish and chip industry, working with a vast array of industry clients, Eat Marketing can help to identify your business’ unique traits and will work alongside you to create a successful social strategy.

Having provided social support to award-winning clients such as The Bay Fish and Chips and Simpsons Fish and Chips, enlisting the help of Eat will mean your social channels are in good hands.

To find out more about Eat Marketing’s three social media packages and to claim your exclusive 10% discount as an NFFF member on ‘The Full Works’ package, visit: https://eat-marketing.co.uk/socialpackages/ Or to access The Chip Shop Calendar, visit: https://chipshopcalendar.co.uk/

Bounce b ack pBaocuknace geback package

£330 £330 ex VAT

ex VAT

Bring in the experts, take the Bring in the experts, take the stress out of social posting and stress out of social posting and stay in touch withwith youryour customers stay in touch customers in theinage of social distancing. the age of social distancing.

See our NFFF member packages: Seeexclusive our exclusive NFFF member packages: Visit:Visit: eat-marketing.co.uk/social-packages or talk to to Maria onon0845 eat-marketing.co.uk/social-packages or talk Maria 0845835 8354661 4661

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NFFF ASSOCIATE MEMBERS

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

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

If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk

INDUSTRY PARTNERS

AHDB Potatoes

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

Coeliac UK

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

FASFA

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

Marine Stewardship Council

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

NEODA

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

The Fishermen’s Mission

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

Seafish

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

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

ENERGY/CARD PAYMENTS

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

26

www.nfff.co.uk

Paymentsense

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

DUCT CLEANING/RANGE SERVICING

Discount Range Services Ltd

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

Duct Cleaning Service Ltd

DUCT CLEANING SERVICE LTD

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

Keep Environmental Services

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

KLS

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

Range Response

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

Morrish Solicitors LLP

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

Thornhill Insurance

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

FISH SUPPLIERS

Unique Seafood Ltd

S&B Herba Foods Ltd

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

Sarson’s

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

Collins Seafoods Limited

Sauce makers to the Fish and Chip Industry

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

Blenders

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

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

FINANCIAL, LEGAL AND INSURANCE

Kerry Foodservice

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

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

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

Frytech Ltd

Johnson Reed Catering Finance

Middleton Food Products

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

Keejays Ltd

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

GENERAL TRADE

B Smith Packaging (Worcester) Ltd

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

BD Signs

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

E.B. Gas Services

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

Ceres | Pure Food Innovation Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI

NFFF ASSOCIATE MEMBERS PIES, SAUSAGES AND MEATS

Environmental Products and Services Ltd

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

Peel Tech

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

Sign Focus

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

AquaMundus / Magnete / Thermaco

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

FILTRATION

Premier 1 Filtration

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

Steve Hill Services

Contact: Marie

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

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

Vito UK

James T Blakeman Co Ltd

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

Pukka

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

Karro Food Group

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

OILS AND FATS

Duncrue Food Processors Ltd

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

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

Holland’s Pies

Hewigo UK Ltd

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

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

Meadow Vale Foods

KFE Ltd

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

POTATOES AND PRE PREP CHIPS

Vic Graham Potatoes

PG Chips

Vandemoortele/ P100

RANGES AND CATERING EQUIPMENT

TYCO (Ansul Restaurant Fire Suppression System)

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

ADM Trading (UK) Limited

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

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

Florigo

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

Nortech Foods Ltd

Farm Frites UK & Ireland

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

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

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

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

Kepak

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

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

Jess Turner Potato Merchant

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

Isle of Ely

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

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

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

V A Whitley & Co Ltd Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk

MARKETING

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

STRATEGIC PARTNERS

Lincat Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk

DELL Technologiest Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com

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

Mallinson’s of Oldham Ltd

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

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

WHOLESALERS

Drywite

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

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

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

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

Fish Friers Review

27

FEDERATION NOTICE BOARD

National Federation of Fish Friers

General Office

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

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

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

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

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

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

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

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

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

28

www.nfff.co.uk

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

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

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

MEMBERSHIP New and Returning Members 11/06/2020 - 17/07/2020 Returning Members

Direct Debit Renewed Members

29

39

New Members Contact

Company

City/County

Contact

Company

City/County

Mr Neal Fraser

Fraser’s

Egremont, Cumbria

Mrs Surinder Kaur

Plaice 54

Hereford

Mr Elliott Hinton

Robinson’s Traditional Fish & Chips

Melksham, Wiltshire

Mr Raghvir Singh

Plaice 54

Hereford

Mr Christopher Hinds

Tasty Plaice

Leyland, Lancs

Mrs Misako Wakatsuki

Takahama

Chiba-City, Japan

Mrs Gill McGinn

The Green Hut

Moreton, Wirral

Mr Ramazan Altun

Ossie’s Fish Bars

Faversham, Kent

Mr Giovanni Toni

Solway Café

Annan, Dumfries & Galloway

Mr Ahmet Altun

Ossie’s Fish Bars

Faversham, Kent

Mrs Lucy Cox

Bredon Village Fish & Chip Shop

Bredon, Gloucs

Mr Nick Avraam

Carholme Chippy

Lincoln

Mr Peter Toumazou

Barton Fish & Chips

Barton, Beds

Mr Colin Cameron

Cameron’s Fish & Chips

Stornoway, Isle of Lewis

Mr Thomas Babb

Ahoy Sustainable Fish & Chips

Emsworth, Hants

Mr Riccardo Capaldi

Chip Chik Inn

Anniesland, Glasgow

Mr Paul Littledyke

Maltings Fish & Chips

Baldock, Herts

Mr Topel Kemal

The Fish & Chip Company

Bromley Common, Kent

BLACK’S FINEST FISH & CHIPS - HALTON, LANCASHIRE

FOR SALE/ LEASEHOLD

National award winning profitable takeaway fish & chip shop with superb reputation and large social media following.

Scope to expand. 3 pan Mallinsons Range.

Turnover in excess of £192,000.

Contact Matthew Black for details.

07950302958 / info@blackschippy.co.uk

£149,995

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

Now available to Buy online

Now available to Buy online

Now available to Buy online

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

DUCTING / RANGE / CANOPY CLEANING EXPERTS

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

We provide full documentation, certificates and evidence packs.

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

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

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

42cm round papers

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rs.co.uk

Pressure Fryers.

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

Fryers.

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

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

Fish Friers Review

29

THE NFFF ULTIMATE

RECIPE COLLECTION

Chef: John Botterill Shop: Millers Fish and Chips

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

PAN FRIED SCALLOPS As served in...

Millers Fish and Chips

Ingredients Skin from 2 chicken breasts

Dressing

Artichoke puree

150ml good quality chicken stock

15g butter

1 tbsp olive oil

250g Artichokes (or use potatoes)

2 tbsp lemon juice

200ml whole milk

2 tbsp vegetable oil

50ml double cream Sea salt & freshly ground black pepper

Scallops 10 scallops 1 dessert apple, cored and cut into matchsticks

Method 1. Make crispy chicken skin. Pre-heat oven to 190 degrees. Line a baking tray with grease proof paper. Lay chicken skin on top of the paper, then add another layer of paper and a tray onto to weigh it down. Bake for 20 minutes until crispy. Once cooled break up into small pieces to garnish later.

2. Make the puree. Melt the butter in a large pan, add the artichokes, season well. Cook on a medium heat for 4-5 minutes. Pour in the milk and cream. Simmer for 15 minutes.

Blitz up until its a smooth consistency. Check seasoning and set to one side.

3. Make the dressing. Pour the stock into a small sauce pan and cook on a medium to high heat until its a sticky consistency. Whisk in the lemon juice and olive oil.

4. Make the scallops. Use a large non stick frying pan, put on a high heat. Add the vegetable oil. Make sure the scallops are dry, season and lay into the pan clockwise. Cook for 3 minutes then turn them and take off the heat. Once cooked, drain on kitchen paper.

If you have a recipe which you would like to share with NFFF members please send them across to media@nfff.co.uk 30

www.nfff.co.uk

5. Place a spoonful of puree onto the plate, then add the scallops. Garnish with the apple, chicken skin and the dressing.

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Together We Will

Win This War

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

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

Now let me feed you through the war against Covid-19.

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

Quality Irish Pork Sausages

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