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CONTACT US National Federation of Fish Friers Federation House, 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 230 7044 E-mail: Web:

FISH FRIERS REVIEW Issue 6 Booking Deadline - 10th August 2018 Copy Deadline - 17th August 2018 Publication Date - 14th September 2018 Designed & Produced by Tebays, Leeds. Tel: 0113 200 5032. If you 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

For me personally it hit just at the wrong time, it was the end of the quarter with my VAT, corporation tax and rent for the shop were all due at once which was a huge wakeup call. For too long we have been selling our product too cheaply. If you go to one of the multi-national burger stores it is £7.50 for a single burger, 4oz fries and a postmix drink. The cost price is probably the same if not less than a portion of fish and chips. If you go to the pizza shop its £8 for what is essentially cheese on toast. We need to look at what we are doing as an industry as we have the best product there is but sell it much too cheaply and, compared with the others, in huge portions. On the horizon we have the Government intending to look at the calorie intake of the general public, they are committed to a 20% reduction in the coming years. Our industry needs to change the way it operates and offer a sensible portion at a sensible price, hopefully we can achieve a good margin whilst satisfying the Governments criteria. The NFFF are well placed to defend the fish and chip industry, both directly and through the work we are doing with the British Takeaway Campaign. We are about to launch the NFFF’s own Nutritional Testing Service. We were asked by Stelios Theocharous if we wanted to take over his fish and chip testing as he did not have the time to manage it and we felt it is a valuable tool for the industry which could be more useful in the coming years. We want to make it simple to use and also try to fit it around the latest guidance from the Government on calorie intake and the LiteBite promotion currently being supported by FASFA. Watch this space and we will be offering an exclusive member discount too!




Following the heat wave in June and July the difference between inland and coastal shops was self-evident. After a slow start to the year the coastal shops benefited from the longest sunny spell in living memory, whereas many inland shops were left playing hunt the customer. Not being used to a prolonged period of warm weather, it was difficult for shops to plan, especially with the World Cup adding an extra level of the unknown.

In the last two weeks we have welcomed Denise Dodd back to the NFFF. Denise will be carrying out a different role, supporting the office and developing the services the NFFF offer. Denise held the position of General Secretary for 5 years so has a great understanding of the NFFF and the fish and chip industry. We felt we needed to strengthen the team as the NFFF is involved in many new initiatives and having Denise there to help will ensure we are fit for purpose both now and for the future.

Andrew Crook NFFF President


STAY CONNECTED WE ARE MEMBERS!   The Chip Club in Kingston Upon Thames, Surrey are proud to shout they are members of the NFFF. Do you #BackTheBadge? Send us your images of how you promote the NFFF badge by simply emailing us at

Big Interview!  Catch up with NFFF President Andrew Crook as he speaks with on the issues which could affect the industry including packaging, portion sizes and lots more.

We’re coming home, to fi sh and chips! 


The England football team are home from the World Cup and we know where Gareth Southgate will be going for his fish and chips! NFFF member and Quality Award holders the Wetherby Whaler!


Breaking news, no there isn’t any  better smell!  BBC Breakfast star Dan Walker asking the key question, is there a better smell in the land than walking past a fish and chip shop. Well the NFFF can say, no their isn’t.

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

On Facebook eeds On Twitter On Instagram

Fresh from the ocean sourced from the best stocks and most reliable and sustainable sources. T 0845 2 505 605 E ISSUE 3 // MAY 2018

Available from


MEMBERSHIP PORTAL Here to help….you are not alone As a member of the National Federation of Fish Friers, the NFFF offers you a 24-hour technical support and advice service - 365 days a year. Your Regional Director is a fish and chip shop owner, and collectively, the Board has a significant number of years of industry knowledge and experience to pass on to members. The advice is FREE and impartial and you can rest assured that we are insured to pass on advice. The NFFF take numerous calls every day on issues which may be effecting your trade, or on topics which you may simply want advice on. So far this year we have answered questions on: Q) I’M THINKING OF OFFERING GLUTEN FREE, WERE DO I BEGIN? Q) LONG TERM SICKNESS TO STAFF MEMBER, WHAT DO I DO? Q) BATTER ISN’T CRISPY AND ISN’T LASTING, WHAT DO I DO? Q) POTATOES….. DO I SIGN UP FOR A POTATO CONTRACT? CHIPS ARE SOGGY & I DON’T KNOW HOW TO RECTIFY IT? Q) FISH PRICES, WHAT’S HAPPENING WITH PRICES? Q) CAN I HAVE ADVICE ON SETTING UP A MOBILE UNIT?

“The NFFF have been amazing during what was a recent horrific experience – we had a fire in the shop. I only contacted them to ask for a replacement Q Award sticker and then Eileen called to see if I needed anything and Lesley has been brilliant calling and reassuring us. Just knowing they are there and have had similar experiences is valuable, being part of a larger family has really helped get through this........” Lorraine Arnold, Paignton Pier Chippy



Our members are proud to #BackTheBadge! Are you? Send us your images of how you promote the NFFF badge, whether it’s on your uniform, the NFFF window sticker, or on your menu. Simply email us at


Join the NFFF Fantasy Football league and win yourself a year’s FREE NFFF membership! Visit and enter the code 335867-70932

Membership Returning Members

Direct Debit Renewed Members

69 Membership

41 Membership

Did you know!

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

New Members Contact Mr Kevin Kandola Mr Lewis Alford Mr Leighton Norris Mr Steven Pell Mrs Kathryn Hughes Mr Marino Michaelas Mr Giorgio Krousti Mr Harjyot Chahal


The NFFF Cod Do Batter Championship is back!

Company Northfleet Caldicot Fat Boys Dudley Thornaby The Chequers Fish Bar The Chip Club Joe’s Fish Bar

City/County Kent Gwent Barry West Midlands Cleveland Maidstone Kingston Upon Thames Stockton on Tees

Contact Mr David Atkin Mrs Nicola Bird Miss Lauren Butler Ms Marion McInnes Mr John Taylor Mr Robert Johnston Mrs Liz Moore Mr Jonathan Taylor

Company The Catch Spa Fisheries Woodnook Fish Bar Double Mac at Burnside Morley Great Eccleston Layton’s Fish & Chips Mount Fish Bar

City/County North Cave Wetherby Rawtenstall Isle of South Ulst Leeds Preston Winchcombe Mountain Ash

ISSUE 5 // AUGUST 2018


THE NFFF WORKS FOR YOU The National Federation of Fish Friers works to protect and promote the interests of fish and chip businesses throughout the United Kingdom and the rest of the world. As part of this commitment the NFFF Board and it’s representatives undertake and attend meetings to continue this pledge.


Below we will highlight some of the items which the NFFF have been involved with.


Industry Jobs

Sustainable Palm Oil!

Thursday 1st March 2018 - As part of the British Takeaway Campaign, NFFF President Andrew Crook visited the Houses of Parliament alongside Just Eats, Head of Communications, Joanna De Koning and Newingtons, Steven Grainger to meet with Baroness Garden of Frognal and Lord Addington. The meeting was to learn if the food takeaway sector has the support it needs to continue to deliver jobs and growth, and its important social and cultural benefits – namely supporting takeaway restaurants to provide apprenticeships and shaping the Catering and Hospitality T-level to include the sector’s requirements.

Wednesday 13th June 2018 - NFFF President Andrew Crook attended a meeting at the Palace of Westminster to discuss the UK’s move towards sustainable palm oil use for UK industry. The UK is now running at 78% sustainability on palm oil and I am pleased to say that the vast majority of palm oil going into the fish and chip industry is sustainable. The National Federation of Fish Friers will be working to support the RSPO and Chester Zoo to get the desired 100% by 2020.

Members Newsletter We have circulated regular NFFF member newsletters keeping members up to date with all the latest industry regulations and changes. If you are a member and haven’t received these emails, please ensure you have provided the NFFF with an up to date email address.

The media stories where we give industry views

NFFF Associate Members Meeting with Food Packaging Association (FPA)

We are contacted on numerous occasions about media stories, in which we stand our ground for the industry.

During the NFFF Associate Members meeting we invited Martin Kersh, Executive Director of the FPA, to discuss the future of packaging with fish and chip industry suppliers.

Here are some of the stories which the NFFF have responded on.

Further to the meeting the NFFF Directors have held numerous individual meetings with NFFF Associate Members to help come up with initiatives for the industry.

Calorie Reductions We have also had representation on • National Fish and Chip Award Steering Group Committee • National Fish and Chip Day Steering Group Committee • OPSS Business Reference Panel • OPSS Food Hygiene Expert Group • Apprenticeship Development

On Tuesday 26th June, NFFF Representative Mark Drummond, represented the NFFF and the British Takeaway Campaign at The Calorie Reduction Summit. Mark discussed what takeaways can do to help tackle obesity and what government help they need to do so.

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TRAINING ACADEMY PORTAL Online Qualifications with the NFFF You can now undertake online qualifications via the NFFF. These qualifications are available to both yourself and any staff that you would like to put through. The qualifications that we are currently offering are as follows: • Level 2 Food Hygiene - £16.50+VAT (£19.80 including VAT) • Level 2 Health & Safety in the Workplace – £19.00+VAT (£22.80 including VAT) As you will see the costs are very competitive and the qualification study and exams can be carried out at any time either at the workplace, home or office. To learn more visit and visit the QUALIFICATION tab in the TRAINING section. You will find a handy STEP BY STEP GUIDE of instructions on how to undertake the qualification.

“At Fontana’s we employ a large number of staff, so training them all is quite difficult, but using the NFFF online qualification was quick, easy and extremely good value for money. My staff also loved the fact that they could undertake the qualifications at home on their computer in their own time. I will be using the NFFF’s online qualification again.” Samantha Dixon, Fontana’s, Carlise


If you would like to enrol multiple people on the NFFF online qualifications please call 01257 254 999 and confirm with the provider your wish to undertake the NFFF Online Qualifications. If you have any questions please do not hesitate to let me know at h.brook@ or call 0113 230 7044.

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

Dates for the Diary NFFF Three Day Training Course 13th, 14th, 15th August 2018 3rd, 4th, 5th September 2018 1st, 2nd, 3rd October 2018 5th, 6th, 7th November 2018 3rd, 4th, 5th December 2018

Tel: 0113 230 7044 or Email: h.brook@federation  offi 


ISSUE 3 // MAY 2018


QUALITY AWARD PORTAL Have you entered the NFFF Quality Award Champion Award? Entries to this award are open until the 30th September 2018 Am I eligible to enter? Only current NFFF Quality Award holders are allowed to enter this award.

What gives me the best  chance of winning? The questions asked by the NFFF Fish & Chip Quality Award ‘Champion’ Award are what made you gain the NFFF Quality Award how you promote the NFFF Quality Award and which areas the award could be improve.

How can you enter the  award? That’s easy, simply visit www. and click on the tab ‘Enter the awards’ from this point you 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 supply a small selection of photographs and some supporting written documentation, we encourage you to send as much as you feel necessary.

certificate, plus vouchers to the value of £300 towards any NFFF products or services. Two other finalists will receive NFFF vouchers to the value of £100 plus a ‘Finalist of the Quality Award ‘Champion’ Award 2018’ certificate which will be presented by the NFFF.

Our fi nalists will be invited  down to London for the  National Fish and Chip  Awards The three finalists will be invited to attend the awards ceremony in January 2018 along with one guest each. Tickets for the event will be provided by the NFFF plus £200 towards your expenses. The winner will be announced at the National Fish & Chip Awards ceremony and be invited to the stage to be presented with a commemorative trophy and a framed


Catch Up The 2018/2019 edition of the NFFF Quality Award Guide is now out! A big thank you to our friends at Friars Pride Ltd, Henry Colbeck, T. Quality and V.A.Whitley & Co Ltd for distribution. Your guides are on their way, but if would like to check their progress please contact Helen at the NFFF Head Office on 0113 230 7044.

New and Returning Members June - July 2018 Returning Members Contact Sammy Cameron Carol Bale Peter Fraser Philip Platten

New Members Company Sammy’s Fish & Chips Shop Welcome Stranger Harbour Lights Plattens Fish & Chips

City/County Fort William, Scotland Bodmin, Cornwall Cornwall Wells By The Sea, Norfolk

Contact Nicola Else Sarah Heward

Company Something Else Fishy The Real Food Café

City/County Somerset Tyndrum,Perthshire * *MSC

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



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…REFRIGERATION SUPPLIER Questions answered by Angel Refrigeration

Q) Do you have any recommendations on ways to carryout regular maintenance on your appliance? A. Unlike almost any other piece of commercial food equipment, it is essential that all refrigeration works to maximum efficiency 24 hours a day. Therefore, routine cleaning and maintenance is essential for all storage and display refrigeration. The manufacturer’s operating and installation manuals provide essential information on when and how to clean both the interior and the core system components such as the condenser.

When selecting new equipment, it is important to look at the energy efficiency, environmentally friendly refrigerants and the climate class of the equipment.

Frequency of cleaning should take place at a minimum of once a week or at more frequent intervals in accordance with the type of cabinet, food product being stored/ displayed or HACCP process. A clean, well ventilated condenser is an important part of the refrigeration system. The condenser will work less efficiently if it is obstructed with any objects, therefore, it must be cleaned at least once a month. Certain environments may call for more frequent cleaning routines. Please be aware that failure to maintain the condenser will also invalidate the manufacturer’s warranty. For more information email sales@angelcommercial. or download a copy of our Refrigeration Health Check

All manufacturers and suppliers of commercial refrigerated storage cabinets are now obliged to state the commercial energy rating for each piece of equipment. Manufacturers are now introducing equipment which is designed to operate on new refrigerants in line with F Gas regulations. These new refrigerants are both environmentally friendly and use less power than previous refrigerants. For more information email sales@angelcommercial. or download a copy of our Selecting New Refrigeration guidelines https://www.angelrefrigeration.


Q) How important is it to ensure the fridges and freezers you have in your shop are able to work at a high ambient temperature? What happens if the ambient temperature is too much for your fridges/freezers?

Q) Storage recommendations, what would you advise to get the most efficiency out of your fridge or freezers? A. Whilst most fresh food businesses fully understand that over filling their fridge or freezer will cause the equipment to work harder than intended, customers can often overlook the importance of the correct positioning of their refrigeration equipment. Incorrect positioning can lead to higher energy bills and reduce the life of the core refrigeration system. It is important to check that cabinets are placed correctly, keeping a minimum distance of 3-4 cm from any wall, positioned away from heat sources, avoiding exposure to direct sunlight, drafts from doors and air conditioning units. It is essential to ensure adequate airflow above the compressor unit and that all polyethylene, cardboard or wood packaging is removed before use. It is also important to remember that warm or ambient food will affect the internal temperature of the cabinet and other food products stored inside. Users should consider using a blast chiller / freezer for safe and efficient reduction of food temperature.


A. Asking refrigeration equipment to operate in places hotter than they were originally designed to operate, can lead to a long list of performance issues and could potentially affect the quality of the food and ingredients. Therefore, choosing refrigeration designed to work in the right climate (temperature, humidity and air flow) is imperative. Refrigeration cabinets such as Saladettes, Serve Over Counters and Multi-Deck Display units are normally designed to be used in ambient working temperatures of +32ºC whilst other storage cabinets, cold rooms and specialist equipment such as Blast Chillers are designed to operate at temperatures of +38ºC, or in some cases they are tropicalised, which means temperatures up to +43ºC. All manufacturers and suppliers will be able to provide information about climate class. This information will include the maximum temperature and relative humidity for the cabinet to work efficiently. For hot kitchens and production areas, it is important to select equipment that has been designed to work at +43°C with 65% relative humidity or upgrade your equipment accordingly. Alternatively, most refrigeration equipment can be fitted with remote condensers which can be placed in a separate area or outside of the building.

‘KFE United’

Player Stats 2018 1st Position Working in fish and chip trade publications back in 1991.

Appearances Signed for KFE in 2005. Released on loan in 2008 and re-signed in 2011.

Best Goals After 2 year’s hard work successfully signing the world’s largest fish and chip chain, The Chesterford Group in 2017.


South East - Striker

Closing my 150th Range order.

Tony Ropke

Not getting my mullet cut!

Yellow Cards Transfer Value Not for transfer too valuable to squad and too old!

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ISSUE 5 // AUGUST 2018

T 01778 380 448 E W KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD 13

IF CARLSBERG DID FISH AND CHIPS In conversation with Kris Fairbrother Svane from Fairbrother Fish and Chips in Esbjerg, Denmark Denmark brought the world Carlsberg and LEGO, culture wise, Denmark is the home of Vikings and now in the far west of the country Denmark is the home of fish and chips with Fairbrother Fish and Chips. After attending the NFFF three-day course in February 2018, young fish friers Kelsi Fairbrother and Steffen Herskind opened their very own Fish & Chip shop in May 2018, in Esbjerg, Denmark. By their own account, the first REAL Fish & Chip shop in their region. By carefully studying and staying true to the methods of the NFFF, and the famous David and Nick

keep a persistent focus on quality in every serving. We stay loyal to British frying traditions and respect for the trade is important to us. As an example we make our sauces from scratch and our batter is treated like the Queen of England! Being part of the NFFF programme has definitely helped us a lot in terms of the required craftsmanship and knowledge on the sourcing of our products. It has been challenging finding the right suppliers, who could help us achieve our aim of authentic British production. Danish suppliers do not trade in the same goods as in the UK, as the Fish & Chip industry is not very developed here yet. For

example we’ve had to take home a pallet (1000kg) of marrowfat peas and battermix from V.A. Whitley in Heywood and a large part of our kitchen equipment is from Drywite in Halesowen. Both companies have been very helpful in setting up an effective logistics chain. Our fish is sourced locally and the quality that we get here is great. However, as we started our business just at the end of cod-season, we have had fluctuating costs on our fish, which isn’t the best especially for a start-up. We are now looking into optimizing our fish supply in order to get more stable cost and supply.”


Kelsi Fairbrother, 28-year old born in Hillingdon, Middlesex, is the Brit abroad with the long-lasting love affair to the nations national dish. Kelsi, who is former Olympian for the GB handball team that competed in London 2012, says;


“I moved to Denmark when I was very young to prepare for the Olympics. And ever since I got here, I have been missing my hometown

Miller who were guest friers in February, Kelsi and Steffen have been able to build a solid customer base within only 6 weeks of opening. Steffen, the 31-year old ‘Dane’, who describes himself as a complete anglophile, has the following take on the successful start-up: “A lot of people, especially in our part of the continent, think that Fish & Chips is a simple dish, that anyone can make. And they are right! But we believe, and we can see, that the defining factor between success and failure lies in the attention to detail and the will to

Kelsi, Steffen and The Millers

We are enjoying ourselves and look to the future with great excitement! chippy! Having ended my career as a professional athlete prematurely due to injury, I am personally very happy to have found a new adventure, where I can be a team player and competitive at the same time. Of course we are very passionate about our food but we

ISSUE 5 // AUGUST 2018

are equally passionate about building our kitchen staff team. Having the right team of people, who can deliver a high quality at the same time as engaging in building personal relationships with our guests, is extremely important. It’s the reason why we already have a lot of loyal, returning guests”. Fairbrothers Fish & Chips is situated in a street food court in Esbjerg, who is known by Brits as an offshore town on the west coast of Denmark. The team is now ready to open their second shop in Fredericia, which will also be part of a newly opened street food court. “Building an efficient kitchen in 14 and 7 m2 is definitely no easy task

and we have had to be very creative with our setup. But we are so pleased with how we have been received by our guests and we feel blessed to be able to open our 2nd shop already within 45 days of opening the first one. We love the street food concept and how it allows us to be very close to our fantastic guests. We are enjoying ourselves and look to the future with great excitement!”, says Steffen and Kelsi. If you are interested in getting in touch, the team is always looking to network with people from the industry and you can find us on both Facebook and Instagram @ fairbrothersfishandchips or send us an email on




About you and what brought you into fish and chips! Myself (Josh) and my brother (Ben) have taken over at Kirkhamgate Fisheries. I will be managing the shop on a full-time day-to-day basis with Ben providing some evening and weekend support around his other work commitments. We both worked in fish and chip shops when we were younger through college

and university and have taken different career paths since. Ben saw Kirkhamgate Fisheries advertised for sale on Facebook and messaged me saying, ‘We should buy this…’. Three months, a lot of research, training and meetings later and we were the proud new owners…! Our great-grandad also had a fish and chip shop in the next village so it must run in the family.

How have the first few weeks gone? Chaotic to say the least! I actually had a holiday booked and it coincided with our opening so two days in and I flew off to France for 10 days leaving Ben at the helm (and having to take leave from his other job to cover the shop for me). Although we had worked in fish and chips before it had been a number of years ago and we needed to get back up to scratch. We also needed to get to grips with ordering, food hygiene, health & safety and bookkeeping which were all things we were unfamiliar with. All in all though we are really happy with the reception we’ve had in the village. The feedback has been excellent so far and the people have been so friendly and welcoming – we already feel like part of the community! We’ve also been quite a bit busier than we anticipated – not a bad thing by any means but we have had to take on a part-time member of staff (and rope in quite a bit of family support!). Article continues on page 18


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ISSUE 5 // AUGUST 2018


What was the shop originally and how did you come up with design? We’ve heard from the locals that the shop has always been a fish and chip shop. It was actually on the other side of the road in a wooden hut until the current building was built in the 1970’s. We haven’t changed that much inside since the last owners. We have plans to hopefully change some of the interior in the future. We have designed a new logo and colour scheme which is on our menus, leaflets and uniforms.


Is there anything you would change?


There is lots we would change when and if we get chance in the future. We could do with modernising some of our flooring and wall coverings as well as hopefully upgrading the range and some of the other equipment at some point. However, we think the shop has lots of character and we’re just happy to be up and running. The fish and chips going out of the door seem to be going down really well and that’s the main thing!

Why did you feel training was so important? Well Ben’s other job is as a Learning and Development Manager so there was no way we were getting away without any training! Seriously

though, the training was the best thing we’ve invested so far. Although we had worked in fish and chip shops before, some of the best practice we learned on the course was invaluable and totally different to how we remembered doing things in the past. Also, the people running the course are so knowledgeable about the industry. Getting to meet two winners of Young Fish Frier of the Year as well as David Miller from the current Fish and Chip Shop of the Year allowed us to tap into their brains and ask questions we wouldn’t have been able to otherwise. Everyone at the NFFF has been so helpful and lots of the contacts provided have come in useful already.

What advice would you give someone looking to start up in fish and chips? Do your research. Join the NFFF, get training and ask others for advice and support. You also need to be prepared to put in the hard work. The hours are a lot longer than the shops opening hours – either go all in or not at all, a half-hearted approach won’t work. Embrace social media – it’s been the best way of us spreading the word about our shop. Be passionate and proud about what you’re producing and (hopefully) the customers will keep coming back.

What are our future plans? At present we just want to find our feet in the industry. Who knows what the future holds… hopefully we can build our brand up and maybe expand at some point. For the moment though we are just happy with how things are going and want to build up our reputation as a great fish and chip shop!







ISSUE 5 // AUGUST 2018




In conversation with Sarah Will owner of Chips ‘N’ Things

Q) Tell us about your history with Chips ‘n’ Things? A. Chips ‘n’ Things is based in the Scottish coastal town of Montrose, Scotland. It has been a family run business since 1988. My Mother and Father in law started operating the shop from scratch and built it up gradually over a 30 year period. In August 2018 they decided the time was right to retire. My husband Norman and I were given the opportunity to take over the business, and in Sept 2018 we were handed over the batton. We have both previously worked in the shop to help out when needed over the last few years, and so had a good understanding of what running the chip shop entailed on a day to day basis. My background is in Insurance and Norman worked in the Oil & Gas industry for 17 years so it was quite an adjustment for us both at first, but there is always

support and guidance on hand from Normans parents if we ever require it, which is good to know.

Q) Why did you want to undertake in shop training and how did you find the training?

Q) How long have you been in fish and chips and what brought you into the trade? A. Both Norman and myself have actively worked in the industry for 1 year full time now since taking over the business. Being brought up in around the shop since the age of 8, Norman started off rumbling and chipping potatoes, and doing anything else he could do to earn some pocket money. Since leaving the Insurance industry in 2008, I have had my hands full raising our 3 children, Caitlin 10, Finlay 8 and Murray 3. Running our own business is something we have both always wanted to do, so when the opportunity came along for us to take over a very busy and successful shop we jumped at the chance.

A. We wanted to undertake the NFFF training to help us maintain our standards but also improve the service & quality of products we can provide to our loyal customer base in the town. The shop has a really good reputation locally, and so we have a big responsibility to our customers to improve in any area we possibly can. The training was great for all 4 of us at the shop who took part in it. It not only focused on the food preparation and frying side but also ways in which customer service can be improved upon. It was great to see different technique’s used to provide a top quality product. It was also a good marker for us to confirm things we were already doing were correct. The other thing we should mention Article continues on page 22


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ISSUE 5 // AUGUST 2018


are the trainers who were absolutely superb to us. We had David Miller of “Millers Fish & Chips” Haxby, and Colin Cromar of “The Fish Hoose” in Thornton, with us for 2 days through contact with the NFFF. They both have a huge amount of knowledge & experience between them, and were very patient and helpful during the their time with us. They have both kept in contact with us since the training, so it’s good to know they are only a phone call away if we have any questions which we appreciate greatly.

Q) Did you pick up any handy tips which will help improve your business? A. We were left with quite a few little tweaks on how we could improve things at the shop not only for the customers but the way in which we, and our staff operate during service periods. We are working on a few things at the moment on the service side including display of a source board to highlight where our produce comes from to our customers. This is something we have never done in the past but our Haddock is sustainably caught in the North Sea and landed in Peterhead around 70 miles North of our shop, so a daily supply to us is no problem for our fish supplier, so we think we should shout about that fact to our customers. We have been gradually adding to our homemade products list since we took over, already introducing our own breaded fish and Tartare Sauce, but one thing we wanted to do was homemade fishcakes. We are trialling these at the moment and so far the feedback is great, so it looks like this will be added to our menu permanently. We are also looking at the type of packaging we use. We moved from paper to corrugated cardboard boxes around a year ago but will soon be trailing bio boxes. We find the corrugated boxes good but the space they take up could be better utilised so bio boxes may suit our


standards in the Industry. Anyone who is interested should contact the NFFF for more info.

needs as a business better. These are just a few of the small changes we plan to implement, but they should all add up to a better experience both for our customers and staff. We also learned of the importance of constant staff training, which is something that never ever really stops.

Q) What are your plans for Chips ‘n’ Things?

Q) Would you recommend training and why? A. We would definitely recommend the training to anyone who isn’t sure whether to go for it or not. We looked at it as a good investment in our business and our staff. What we learnt should pay for itself many times over in the future. A fresh pair of experienced eyes is always good to have, and they may pick up on things that were staring you in the face all the time. It is also a good way to prepare yourself if you are looking at obtaining the Quality Award. The trainers gave us advice on what areas we need to look at before getting the assessment carried out for it. This will give us and our customers the confidence that we are working at the highest

A. Our future plans at the moment includes a shop refit and range replacement. Our current KFE Frying range is getting on a bit now and the shop’s last refit was 25 years ago, so over the next few years it will be time to have a freshen up. We would also like continue with staff training and development and gain Quality award status. This will ensure we are always moving forward and keeping our products and standards as high as possible. We also look forward to meeting more people in our industry going forward.

ISSUE 5 // AUGUST 2018




In conversation with the Good Catch, the winner of the Best Multiple Fish and Chip Operator Award at the 2018 National Fish and Chip Awards

The Good Catch are family run fish and chip operators with sites across Manchester and Liverpool. Three generations of family have contributed to the shop and the Fish Friers Review discussed how the story began to how they manage and operate multiple fish and chip shops.

Q) The Good Catch, how did it start and how long have you been involved with the fish and chip industry? A. “The brand officially started in 2012, when we got together around the kitchen table and brainstormed the idea and the notion behind The Good Catch. We have grown up in and around the Fish and Chip industry, our Parents and Grandparents having their own shops since 1962 so it has been a tradition that has been firmly instilled and the passion has grown from there. From as young as 15, we have all worked within the shops so we have developed a wealth of knowledge. This knowledge has been passed down generationally but also the experiences we have gained working over the years ourselves has lead us to the present day; we are proud to say we won the Award for “Best Multiple Operator Fish and Chip Award 2018” at the Fish and Chip Awards” Chris Pittaras, Co-owner


Q) Your business has grown over the years, what was the biggest challenge in growing and what has become easier as you have grown?

maintain the consistency. Each time we open a shop we become more experienced in addressing certain areas as we develop and grow”

A. “The business’ have grown from strength to strength. Our first ‘The Good Catch’ shops where in Manchester. They have always had a loyal customer base and are considered a local institution which is great. When we re-branded we were a little unsure of the reaction but it was very well received, we have only had positive feedback from this.

Q) What is the plan for The Good Catch in the short, medium and long term. How do you keep yourself motived to keep push forward?

Robert Pittaras Co-owner

The biggest challenge to date is actually finding the right staff. We have amazing staff and they are a credit to our business. They are loyal and we have a very positive working culture but it is actually finding them from the offset. To find the right staff with career aspirations, the right mindset and approach to how we like to run the shops is very hard to find.

A. “The plan for the short term would be to keep pushing forward with what we do. We are always ensuring our standards are met and exceeded, our customers are pleased and satisfied with our food, our staff have a nice positive environment to work within and they feel valued. We are conscious of not being complacent and strive to continue doing our best. In house training is provided – we are entering two young Fish Friers into the Drywite Young Fish Frier of the

At the beginning the main challenges were actually establishing the consistency across the shops. We wanted to ensure the same standards ran across all shops. We wanted customers to know that they were in a “The Good Catch” shop by the appearance of the shops, the food quality and the customer service. To ensure this we put systems in place so we could

year award so we are always looking to progress within the business. We have also just launched a brand new website uk so we are working on extra features to enhance the visitor experience and information and services that we can provide. Medium term plans are to continue growing. We are always looking for new opportunities to grow our business. We are very fortunate that as a family we can all work together. We have a mutual vested interest in what we do and we are all very passionate. It helps us grow the business the brand name that people can recognise and trust but also grow as a team. Long term plans would be to keep evolving. We are always looking at how we can develop the business. We offer a catering menu now so if you are having a party we can cater for your event. We want to grow the business so we can strengthen our offering and services that we can provide”. Alison Mattravers Co-owner

Q) Marketing, how do you separate building the brand of the Good Catch to working on promotions at individual shops?

Each store has individual specials menu so we like to promote the different specials across the stores via social media channels such as facebook and Instagram. We also support lots of local charity events and cater for lots of local functions which really help relate to local residents and builds rapport”. Michelle Pittaras Co-owner

Q) How important is social media and building an online presence such as having a website? A. Social media is really important. It reminds people of the service we are offering on a daily basis. Whether it be Facebook, Twitter, Instagram or our website we can instantly connect with our followers and it helps them visualise our menu offering. We can also engage in new custom and it makes our business more national. We love hearing from our customers as we get lots of positive feedback and encouragement which is always appreciated. When we have particular specials on our menu it allows us to update our customers. It is an instant way of reaching a particular target audience allowing us to get the message out. We do use it for recruitment, announcing special events, updating opening times. We

can also react to the different weather forecasts. If we know its a nice day we will look upon promoting the shops that are near popular tourist destinations. We can promote certain food offerings weather dependant. If there is a special match on we will try and tie it into their dairy with our Altrincham shop that is opposite the ground. With regards to our website we have actually just re branded it as we wanted to modernise and make it more user friendly. www. is now mobile, tablet and PC friendly. We opted for a content management site so that we can update the website ourselves and be reactive. We have added a blog section and will be updating this more regularly so we can keep our customers updated”. Kelly Pittaras Offi ce Manager

Q) How do you manage staff, do you find this an issue with multiple sites? A. “We have our own in-house secret shoppers. We find this keeps our staff consistently motivated and reminds them on a daily basis of key messages. Customer service is of the up most importance we have training documents to guide them through the process of being fully trained in all areas of the shop.

A. “We often do regional advertising in the Liverpool Echo and the Manchester Evening News to help strengthen the brand but also to remind customers of where we are based. We get a lot of customers who travel they can live in one area, work in another and visit another branch when socialising so we see the same customers across a few shops. Local advertising also helps when doing particular promotions specific to individual shops. We have run individual promotions for example during seafood week we gave away free fish and chips to the 1st 100 readers via the Liverpool Echo.

ISSUE 5 // AUGUST 2018

Continued overleaf


offset that is apparent in all levels in the business. It can be a unique trait within the industry but we are proud to be recognised for that.


This helps us to put structures into our teams. We have quarterly staff individual reviews and incentives so that we can monitor our staff and also encourage them. We have senior staff in each shop who will report on all aspects.


We have an annual celebration with all staff members across all stores. We hold our very own award ceremony which is really good fun and the staff look forward to this event to socialise but to also receive merits where they are due. It’s not an easy job managing multiple sites. There is a culture of respect that is installed from the

There can be issues if staff call in sick but we generally have contingency plans and our staff will pull together to make sure shifts are covered. We are very present in all of the stores, definitely front facing and endeavour to be engaged in all areas of the business which helps when managing staff at all levels”. Alison Mattravers Co-owner

Q) Have you got any tips or advice you can pass on for someone planning on opening maybe a second site?

you to be consistent in your field, from an internal and external view. It’s a 24 hour / 7 days a week commitment. You can employ managers to run the shops if you are an individual but remember you will always run the business more efficiently if you have a hands on approach. Staff look for direction so if you lead from the top down you cant go wrong. The rewards outweigh the downsides and we love what we do, so if you are thinking of branching out, plan ahead and be organised and you will not go far wrong!” Michelle Fairclough Co-owner.

A. “I would say the key thing when you open up your second shop is to make sure you have your systems in place. Whether it is to do with how you will recruit, how you will train the staff ensure that there is quality control, portion sizes control, you need to make sure people are learning from the offset the way you want it to be done. This will enable

OIL MANAGEMENT AND VITO – A PERFECT PARTNERSHIP Why are more and more Fish & Chip Shops turning to Vito for their Oil Management? Quite simply because of its unique portability, operational time and its ability to remove 95 – 98% of carbon from your frying oil. Iain Addison (Vito UK Ltd) says: “As our customer base grows it is becoming clear that the VITO is a very effective tool in promoting good oil management. Our customers say that being able to filter your oil before, during or after service at cooking temperature is enabling them to always fry in perfect oil and serve the best possible product to the customer. Whether you are a shop, a mobile van or have the latest most advanced frying range with in built filtration or an older range with no filtration the VITO is fast becoming the perfect partner to promote good oil management” We work closely with the NFFF as Associate Members and our system is demonstrated at the Training Academy Courses. We recently shot our latest Operational Video at their HQ in Leeds and have received incredible feedback on how informative it is and the easy the system is to operate. We will be at the Isle of Ely, Field to Frier Open Day on September 9th and are also exhibiting at the Fish Frying and Fast Food Show NAEC, Warwickshire in October. Visit our website for latest information, videos and testimonials and read below what two of the busiest fish & chip shops say about Vito.

French’s Fish and Chips Using the Vito fi ltering system has improved the consistency of the oil  that we use during busy periods. This means we don’t use so much oil  and throw so much away. The biggest bonus for us is that during the  mid - afternoon lull we used to have to drop the temperature of the oil  to fi lter it, therefore creating a queue, now that we use the Vito and we  don’t have to do this it stops the queue from forming meaning happier  customers not waiting so long.

Rock & Sole Plaice We at The Rock and Sole Plaice have over the years looked at oil fi lter  systems but due to a small shop size all have been unviable for us until  you approached us with your Vito Oil Filtration System. First the size basically a shoe box, great but secondly does it work as  good as the big Dr Who Dalek systems, in one word, yes. We sieve our oils a lot, it’s hard work and constant. The Vito has made  life a lot easier whilst helping us maintain oils at an exceptional level. The VITO is excellent and will no doubt pay for itself!


Tel: 01953 851914 27



Written by Thornhill Insurance

When Joseph Malin opened what is thought to be the nation’s first actual fried fish shop in Cleveland Street, within the sound of Bow Bells, London, in the 1860’s, his frying range, if he had one, would have been coal fired, and very simply vented, either through the buildings normal fireplace chimney stack, or more likely, simply through air movement via the shops open door and windows. There would have been no extraction system as such – no electricity in those days - and he would have relied on the natural draw of the chimney and the open door and windows to take out the fumes and the heat He would have cooked his fish in dripping, also known as lard, or to give it its posh title, rendered (purified) beef fat, or “tallow”, which is not dissimilar from the stuff they used to make candles out of.


Prior to this, fried fish cooked “Jewish Style” was produced in Fried Fish Warehouses. Charles Dickens made reference to such an establishment in his Oliver Twist novel, that was published in 1839. This fried fish was sold to, and distributed by, street vendors. Note at this stage it was fried fish only, and not necessarily battered either – and the wonderful partnership with the humble Chip was yet to happen. Modern day fish friers – put yourself in Joseph Malin’s shoes. There he was, his coal fire crackling and sparking, his open fat pans hissing, spitting and stinging, - with the searing heat and probably no pan lids and no extraction system – knowing that one rogue ember and the whole cooking system could burst into flames at any moment. And it probably did, on a regular occasion. Scary stuff indeed.

Whether it be Joseph Malin in the East End, John Lees in his wooden hut in Moseley, Lancashire, or Harry Ramsden in Methley, near Leeds. Whoever who was the first, these people were the Founders of the Fish and Chip industry. Pioneers and risk takers – and they all probably had the fat burns to prove it. Nowadays of course, thankfully, fish frying is a much safer industry than it used to be. Modern cooking oils and fats, safer filtration methods, more efficient extraction ducting’s and flame suppression systems all make a much safer working environment. Over the years, continual research and development by the likes of the

NFFF, the Health and Safety Executive, and the insurance industry has brought about, and continually redefined, a plethora of safety measures to prevent injury and fires, - and the subsequent heart ache caused by these events. One of these safety measures, and one most relevant to your insurance cover, relates to the frying range extraction system, and this is the most likely cause of the majority of fire incidents that we deal with.

During the frying process, microscopic airborne particles of hot oil and fat are sucked into the extraction system. Imagine you are cooking at 205 degrees centigrade and the extraction chimney to your system is on an exterior wall in the middle of January, when it is minus 5 degrees outside. These particles will stick to that cooler ducting wall like glue – and over a period of time this layer of fat and oil will build up, until it is a couple of centimetres thick. One spark, or more likely, one overheat where the oil/fat can spontaneously combust and the extractor fan drawers fire into the ducting system that is layered with fat…and you can imagine the consequences! This is why it is a strict insurance policy condition that your entire extraction system is professionally cleaned at least once a year – or importantly, as and when required.

If you operate 12 hours a day, 7 days a week you will probably need your system cleaning a couple of times a year. Please be mindful that you have a duty of care as part of your policy which can supersede the policy conditions. Please be careful and responsible, and don’t rely on the 12 months clause, seek advice from your Ducting Cleaner or you could be caught out in the event of a claim. Remember this insurance policy condition – and remember it well. This is if not the most, then one of the most important policy conditions of any fish and chip insurance policy - because breaches of this policy condition WILL result in your extraction ducting and range going up in smoke. And if you breach this policy condition, your insurance cover will be invalid, with all the associated financial upheaval and heartbreak.

For more information please feel free to contact, Lucy Thornhill at Thornhill Insurance on tel 01924 499182 or email or visit the website




ISSUE 5 // AUGUST 2018




Written by The House of Bruar


The House of Bruar has been an un-missable destination on the A9 in Highland Perthshire since we first opened our doors in 1995. The company was established in 1993 and built at the bottom of the historic Falls of Bruar, a site which previously held a quiet country pub, and the now-extensive retail venture welcomes almost 2 million guests through its doors every year. In July 2017 the newest addition to the large estate, which already included a 600 seat restaurant, an expansive food hall and numerous clothing departments, was The House of Bruar Fresh Lobster, Fish and Chip Shop. Setting out to serve the best, our traditional British menu is made up of the core staples of Cod, Haddock, and a selection of pies and chips. And to throw a touch of Bruar luxury into the pot, we serve a variety of Lobster dishes for our customers looking for a special treat.

We are consistently trying to match the simplicity of the food with the traditional aspects that we all remember from childhood (batter scraps being one of these) and the decision has been made to avoid overpopulating our menu going forward. Our Managing Director, Patrick Birkbeck, has said that by continuing to do this and by containing our choices to a few well thought out and brilliantly executed dishes we are able to succeed in our endeavour to become unrivalled in the local area. We have been able to measure the success of the shop by the remarkable number of regular local customers and passing tourists who return again and again, and we are always proud to see the extremely positive feedback we receive on social media and from our day to day conversations with customers in the shop. We have also, this year, been awarded the NFFF Fish and Chip Quality Award, which has

really epitomised the hard work that has been put in by the entire team to offer brilliant taste and quality to our visitors. It was very early in the planning stages that the decision to use traditional Beef Dripping for the frying process was made, a matter our Chairman feels strongly about as it most closely matches the flavour from his local traditional fish and chip shop growing up. We were very aware when opening that this might not be the most popular choice, but we’re also really proud to be serving our chips prepared in this manner. Beef dripping is a natural product that gives more flavour to the chips, and above all things we are always looking to provide the ultimate tasty treat, so it’s been the right decision for the House of Bruar brand. We are also incredibly lucky to be based in Scotland and have access to a long tradition of fish frying, the Fish and Chip industry and the

business, he has been the perfect figure-head for putting our new shop on the map. Over the last twelve months Albert has spent his time focusing on perfecting the product that we are sending out into the world, facing challenges such as sourcing the best batter mix for the environment and stock we serve, working with a young team in order to train them to the standards he expects within the shop and maintaining his eagle eyed attention to detail so the first portion of the day is just as good as the last. Scottish fishing industry which offers the phenomenal quality that is expected from both our suppliers and our brand. These three aspects combined, along with the lifetime of knowledge from our Fish and Chip Shop manager and head fryer Albert Roncone, give us a product that is second to none.

Supported by the wider Food Hall and management at The House of Bruar, the Fish and Chip shop team are excelling and moving from

strength to strength. This past spring we installed a new four-pan frying range, to better cope with the level of custom coming through the doors, particularly as we cook everything fresh to order. Over the summer months we continue to enjoy serving one of our favourite dishes to the many visitors from across the world, as provide one of the only late night stops on the A9 from Perth to Inverness. Albert, The Birkbeck Family and the entire Bruar team are now looking to the future for the Fresh Lobster, Fish and Chip Shop and hope that the next few years will be as successful as the first, with the entire business looking to our second year with enthusiasm and passion for the industry.

Albert has been in the industry all his life, growing up inside a family business very similar at heart to The House of Bruar, and brings his own experience and style to the taste of the products we serve. Having been at the forefront of many innovations within the

ISSUE 5 // AUGUST 2018


The Malt & Anchor uses Frymax in Winning National Award. Dan Afford knows a thing or two about the UK Fish and Chip market. The business entrepreneur spent four years studying and consulting before opening the Malt and Anchor a Fish Restaurant with a difference, in Cirencester in February 2017. The restaurant is beautifully and lavishly decked out with a real nautical theme. And the food? Alongside traditional favourites such as cod and chips, Dan has introduced an extravaganza of fine eating with squid, monkfish, mackerel and crab also on the menu.

All these can be served with the accompaniment of a fine local beer or a glass of prosecco, creating a novel and different eating experience from the traditional fish and chip shop.

This is in the vital choice of cooking medium and from day one Dan has used Frymax. “It is additive free, contains no hydrogenated oil and less than 1%, so it is the perfect partner for the quality food we produce” says Dan. “Frymax is failsafe and guarantees great tasting, consistently good results with no deterioration in quality. No doubt, Frymax has been a major contributor to our prestigious award”

The Fryers’ Favourite For Over 60 Years.

Research, good training, hard work and a creative and innovative outlook are all quoted by Dan as to why the Malt and Anchor has performed so well. It has an excellent reputation amongst customers with an overall five star “excellent” rating. So much so that the Malt and Anchor was the worthy winner of the UK’s Best Newcomer award in the recent Seafish sponsored 2018 National Fish and Chip awards, for which Dan is suitably proud. The Malt and Anchor sources locally where appropriate in the search for high quality produce. Whilst the restaurant embraces modernity there is one area where tradition and only the best will do.


The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more. Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.” Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans - fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality. “Frymax has long been established as the best cooking oil in the market”says Dan “Top quality food needs a top quality frying medium and there is none better than Frymax. It certainly contributed to our winning this prestigious award” .


The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 443025 e-mail: ISSUE 5 // AUGUST 2018


ARE YOUR CUSTOMERS ‘CHIPPY CHUCKERS’?! With the Summer holidays upon us, the Frozen at Sea Fillet Association (FASFA) is launching the #ChippyChucker campaign to help fish and chip shops reduce their food wastage and their environmental impact. The Seafish and Agriculture and Horticulture Development Board (AHDB) ‘Does Size Matter?’ Report found fish and chip portion sizes vary hugely with 44% of fish and chip consumers saying chip portions are too big and 21% admit to throwing away some of their fish. With this in mind, 1 in 3 people said a greater range of portion sizes would encourage them to eat fish and chips more often.


Currently, the health agenda is of major concern to the government and is subsequently putting customers off of eating fish and chips when in fact fish and chips is one of the healthiest meal options, should portion sizes be regulated. The #ChippyChucker campaign aims to encourage fish and chip shop owners to provide more portion choice to their customers to generate more regular custom, helping to maximise profits and reduce health concern issues while reducing environmental impact.

John Rutherford, president of FASFA, explains:  “Research continues to show that customers are more  health-conscious than ever before. Offering a larger  variety of portion sizes is not only benefi cial to  consumer health, but fi nancially benefi cial to shop  owners as less waste means greater yield due to  optimal and more effi cient use of produce and frying  time.”

David’s son and co-owner, Nick, added: “because we are competing with a meal deal from the local supermarket, we’re offering something that’s freshly cooked, nutritious and ticks every box. It’s safe to say that there is a demand for lighter portions. We can see now that customers will come in maybe twice a week for lunch instead of just once and having one regular portion of fish and chips.” Fish and chip shop owners can support the campaign by promoting a choice in portion sizes and use the hashtag on social media to encourage their customers not be #ChippyChuckers and requesting them to do the same, tagging the shop alongside pictures of their perfect portion. Better for the environment, better for the economy, better for all of us. Everybody loves fish and chips, but nobody loves a #ChippyChucker.


Miller’s Fish and Chips was named the UK’s fi sh and  chip shop of the year at the National Fish and Chip  Awards 2018 and say that lighter portions are  increasing in popularity with their customers,  especially at lunchtime.  Co-owner David Miller said: “People are more conscious of what they are eating  these days, so we have to be in-tune with that. We can’t  just keep serving big portions of fi sh and chips, we  have to look at what we’re doing in the industry, and I op-insurance

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think that this is a way we can really bring something  different to the table by offering a lighter portion to  those that are health-conscious because it roughly  comes down to 500 calories.”


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Coversure Insurance Services (Northfield) Ltd 1887 Pershore Road, Cotteridge, Birmingham B30 3DJ Coversure Insurance Services (Northfield) are authorised and regulated by the Financial Conduct Authority.



100s of shops already entered! Don’t miss out

ISSUE 4 // JULY 2018


CHIP SHOP FEEDBACK INSPIRES NEW BEST EVER RECIPE RANGE Back by Popular Demand…Holland’s Best Ever Recipes Exclusive launch to Chippies from July 31st 2018 Following feedback from more than 600 consumers, over 100 Chippies and in-depth market research, Holland’s Pies has revealed a ‘Best Ever Recipe’ pie range – ready to be devoured by fans this coming pie season! Back by popular demand, the ‘Best Ever’ recipe pie range and New Improved Chicken & Mushroom pie will be available to chippies across the North West from 31st July 2018. Whilst the range is already much loved, the Holland’s team is always looking for ways to further improve its range and further grow its fan base. Delivering fresh pies and puds daily to over 1,200 chippies, all pies and puddings are made fresh every day to a proper tasty traditional recipe that has been passed down through generations and encased in the baker’s unique war-time shortcrust pastry, ideal for microwaving and for the chippy range. Recent research highlighted Holland’s customers absolutely love Holland’s proper tasty fillings, so the Lancashire baker decided to give them even more of its famous filling. Holland’s Best Ever recipe range includes: • Potato & Meat Pie: Even more of our tasty filling. • Steak & Kidney Pie: Back to Original Shape & even more of our tasty filling. • Meat Pie: Even more gravy! • Chicken & Mushroom Pie: New Improved Recipe – Even more filling, with more chicken and now creamier than ever before! • Cheese & Onion Pie: Even more of our tasty filling.

Neil Billingsley, Commercial Director at Holland’s Pies, commented:

“Chip shop owners and their customers asked for more of our famous fillings, and we listened. As the North West’s number one Chippy pie brand, feedback from them is crucial to ensuring our products are the best they can be, and whilst we know our products are already much loved with our loyal fan base, we wouldn’t be doing our job properly if we didn’t act upon their feedback. “With direct to door fresh delivery, proper tasty fillings, unique Holland’s pastry, recipes which have been passed down from generation to generation and support available from our friendly sales team, there really hasn’t been a better time to stock up our fresh pies and puddings as we enter this new and exciting period of our best ever recipes.” The Best Ever Recipe range will be supported by a free tailored point of sale kit, a two week launch promotion running across the range from 31st July through to 13th August 2018, sales support and advice, plus an upcoming radio campaign and continuing PR and marketing support with the aim to drive more consumers into their local Chippy. The Holland’s Pies trade portal can be accessed via and customers can order or download point of sale materials via the trade portal, as well as product images and various useful documents. Alternatively, Chippies can contact telesales on 01706 212122 or speak to their Holland’s Area Manager for more information on the Best Ever Recipe launch.

• Minced Beef & Onion Pie: Even more of our tasty filling. • Peppered Steak Pie: Shape change to match other steak recipes in the range and to make it clearer to identify in the range. • Steak & Kidney Pudding: Same great recipe. Now Microwaveable from fresh in 1 minute 30 seconds!



ISSUE 5 // AUGUST 2018


STANDARDISING COMMERCIAL KITCHEN FIRE SAFETY Written by Chris Prideaux, Head of Sales, ANSUL Restaurant Systems, Europe and Africa and Jan Waldow, Product Manager for Pre-Engineered Systems, EMEA

Part 2 (continued from issue 4) Mitigating hazards One of the key factors for consideration when assessing appliances is the potential hazard of grease-laden vapours. As this is not part of current best practice in commercial kitchen risk assessments, there is a low level of awareness. It is therefore vitally important when conducting a risk assessment that the kitchen operator considers all appliances equally – particularly when many use different types of heat sources. Appliances such as charbroilers can use natural fuel, making it impossible for systems to shut-off the heat source. In addition, under the new regulations, if one appliance under a kitchen hood is protected, then all appliances in the same space must also be protected to their unique specifications. This has a subsequent effect on fire suppression systems, as only those that are performance-tested across all appliances are applicable in these circumstances. The new guidelines look set to create a significant impact on the market, as they will place additional emphasis on the importance of third-party tested systems. Installation companies and manufacturers of fire protection systems will be encouraged to provide all the necessary details for certification, including details of the last inspection date and the scope of testing. Furthermore, only factory trained and certified technicians will be able to conduct installation and service work on the system. This will help ensure fire suppression systems are correctly inspected, serviced and maintained at regular intervals, in accordance with the manufacturers’ guidelines. Having access to this information via a log book in the kitchen will also be crucial to proving the space is safe at any time.

The right restaurant protection systems There are fire suppression solutions that can be implemented in commercial kitchens that not only meet the new guidelines, but also raise standards in the industry. The ANSUL R-102 and PIRANHA systems meet the needs of commercial kitchen owners and operators. Features include a mechanical system, meaning there is no further back-up required in the event of a fire occurring. Plus, as both are preengineered systems, there is no need to tailor the design to suit different types of hazards and equipment. For example, maximum and minimum pipe lengths, as well as varied types of nozzles can be employed to suit multiple kitchen designs. Importantly, ANSUL fire suppression systems are unobtrusive to the kitchen’s design configuration and aesthetics, to ensure minimal impact while running restaurants. ANSUL fire suppression systems are also certified to UL Test Standard 300: the only standard that demands performance testing across multiple appliances.


Plus, they have been tested in conditions such as with longer pre-burn times and higher temperatures over a prolonged period. For kitchen owners and operators looking for reassurance about their fire suppression solutions, the new standard also recommends that all individual technicians who come into contact with the system are fully trained and certified by the original manufacturer. It is therefore extremely important that fire suppression technicians responsible for the design, installation and servicing of the systems can demonstrate their credentials with up-to-date documents. ANSUL provides ID cards for each trained and certified technician, making it easier to comply with more rigorous and stringent training and standards In addition, ANSUL’s trained network of installation and service partners can offer impartial guidance on the protection against multiple risks, including both appliances and extraction ductwork.

The future of fire suppression The launch of the new EN 16282 standard has reaffirmed the importance of having the correct fire suppression system in place. As well as ensuring safety in commercial kitchens, it is designed to improve peace of mind for owners and operators. While initial capital costs of implementing an effective fire suppression system to meet the new guidelines can be high, the potential total cost from not having the right process in place would be much higher. For example, having a fire suppression system in place would minimise downtime costs and loss of revenue, as well as encourage reductions in insurance premiums and business disruption costs. Fire safety continues to be a complex consideration in commercial kitchens, given the variety of appliances and cooking methods used in a confined space. This is ultimately a challenge for putting out fires and keeping them suppressed. As such, using a fire suppression system that complies with EN 16282-7 ensures that kitchens will be protected in the event of a fire. Given the renewed focus on fire safety, demand for fire suppression systems in commercial kitchens is predicted to continue to grow, ensuring the systems and services offered are comparable across the industry. This appears particularly likely as kitchen owners become more aware of the risks of not having a reliable strategy in place – and the potential consequences. The impact of the new technical guidance could be wide-reaching, with the insurance industry adopting the framework as a way of encouraging a standardised system.

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


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


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 the Tyco 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: Please note that Tyco Fire Protection Products is part of JCI. AD-2017-6-A


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

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

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

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

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

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




1) AHDB Potatoes

The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: Web:

2) Coeliac UK

Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email:


Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: Web:

4) Marine Stewardship Council

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

6) The Fishermen’s Mission

The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission. Website:

7) Seafish

Seafish is a Non-Departmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything and everyone - from fishermen and processors through to importers, retailers and food service providers.

4  Opportunity to work exclusively with our NFFF members newsletter

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 As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a wellregulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: Website:

8) The Sustainable

Restaurant Association

The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out. Contact: Mark Lineham Tel: 0207 479 4235 Email: Web:

ENERGY/CARD PAYMENTS 9) Chip & Pin Solutions

Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members. • Card Terminals & Card Processing • UK’s 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: Web:

10) Utility Bidder

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




and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best… running your business. Contact: Ella Brooks Tel: 0800 007 4001 Email: / Website:


Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available. Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: Website:

12) Discount Range Services Ltd

Providing services, repairs, and installations on fish and chip frying ranges we have the knowledge that you are looking for. Specialising in Hopkins, Martyn Edwards and Frank Ford fish and chip ranges. We have over 35 years’ experience as fish and chip frying engineers. We carry most parts of these frying ranges of all models so we can carry out a first-time fix getting you back up and running. Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) or 07753687188 (Paul) Email: Website: www.discountrangeservices. 6


8 7

The National Edible Oil Distributors’ Association (NEODA) was established in 1947. Its members include edible oil and fats refiners, processors, distributors, waste oil collectors (who also sell fresh oil) and cold pressed producers. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, potato preservatives) and other industry bodies. NEODA is responsible for bringing National Fish & Chip Day to the public and has done since 2015. National Fish & Chip Day takes place on the first Friday in June every year. Contact: Lynda Simmons Tel: 020 8464 3954 Email: Website:

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





NFFF ASSOCIATE MEMBERS 1) Duct Cleaning Service Ltd


7) Johnson Reed Catering


Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: Web:

8) Morrish Solicitors LLP

We have acted for NFFF and its members for over 30 years, providing a full range of business and personal legal services at discounted rates. We have particular expertise in sale and purchase of commercial property, portfolio management, new lease preparation and negotiation, site acquisitions and development work, secured lending and refinancing, business asset sale and purchase, debt recovery, litigation and employment advice. We also specialise in wills and probate, family law and other personal services. We pride ourselves in being able to match the expertise of the larger firms, but at a more affordable price, finding you the most commercially sound solution. Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@ Web:

2) Keep Environmental Services

Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: Web:

3) KLS

• Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: Web:

9) Take Out Insurance Ltd

Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Tel: 0161 654 9225 Mob: 07500 334 533 Email: Web:

Insurance for the National Federation of Fish Friers. Our team of experienced representatives have specialist knowledge on the type and level of insurance fish and chip shops typically need. We provide reassurance that you are in safe hands by offering quotes from a panel of UK based insurers, offering products which have been designed to meet the needs of your industry. Contact Phil Hodgson Tel: 0330 134 4558 Email: Web:


10) Thornhill Insurance

4) Range Response

We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a significant number of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: Web:

5) CF Capital

Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies. The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: Web:

FISH SUPPLIERS 11) Unique Seafood Ltd

Wholesale in frozen fish Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: or Web:

6) FishFryerFinance

(division of WestWon Limited)

The UK’s only dedicated finance and leasing company specialising in the fish and chip shop sector. We offer leasing and finance to new start chip shops. Likewise, we work with existing fish and chip shops looking to expand by opening up new outlets and existing chip shop fryers, searching for new equipment or ones needing a shop refurbishment. Contact: Geroge.Shellingford  Tel: 01494 611 456 Email: 1




12) Collins Seafoods Limited

‘Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.’


13) F Smales & Son Ltd

Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: Web:

14) Pacific West

Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: Web:

15) T Quality

‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: Web:

GENERAL FOOD SUPPLIERS 16) Ceres | Pure Food Innovation

We create great tasting solutions for your fish and chip shop, if you would like to try our batters, curry, gravies, fishcake base mix, natural pea seasoning and not to forget the Phil Vickery SeriouslyGood Gluten Free range of products. Tel: 0845 3711 522 Email: Web: YouTube:

17) Smedes Fine Foods/

Lindenburg Food Spices & Ingredients

Smedes is a family owned Business with a long-standing tradition of producing innovative, premium quality batter products. With more than 45 years of experience, we are proud to be THE specialist producer of the finest, crispiest batter mixes for fish and chicken. Contact: Edmond van der Plas Tel: NI/UK 0044 28 95680440 (office NI/UK) Tel: ROI 00353 66 7169029 (office Ireland) Email: Email: Web: Agent Industry NI/UK/ROI: Web: Email: Industrial supplier of functional ingredients and marinades 4





15 16

ISSUE 5 // AUGUST 2018

Contact: Craig English Tel: 01325 315544 Email: Web:


18) Dow Seeds

Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: Web: and

19) Kerry Foodservice

‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web:

20) Middleton Food Products

‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’ Contact: Ryan Baker Tel: 01902 608122 Email: Web:

21) S&B Herba Foods Ltd

Established in 1919, S&B Herba Foods Limited have a long heritage of expertise in servicing the food industry in the United Kingdom and Ireland. S&B Herba Foods Limited are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Their portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors. Products are sourced from all over the world to meet the customers’ needs and are covered by S&B Herba Foods Limited quality assurance guarantee. Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool. S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrow Fat Peas. Ground Rice and Rice Cones are made by milling rice into coarse flour. Rice Cones are widely used by friers to dust fish before applying batter. A light application of Rice Cones onto wet fish helps absorb excess moisture. The rice cones create a bond for improved batter adhesion nd prevent the batter from spitting during frying. We carefully select only the best Marrow Fat Peas from a handful of UK growers. Great for mushy peas and snacks such as wasabi peas. Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 E-mail:










Duct Cleaning Service have a wealth of experience working with fish and chip ranges ducting and extractors for clients across the UK. With over 35 years experience working with and for one of the country’s largest supplier of catering equipment and installer of fish and chip ranges HADDOCK RANGES Then HOPKINS CATERING, the team at Duct Cleaning knows every inch of your fish and chip range. Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) or 07974676224 (Darren) Email: Website:






Email: Web:

23) B Smith Packaging

27) E.B. Gas Services

(Worcester) Ltd

BRC Certified supplier of bespoke packaging including fish & chip boxes & sundry items Contact: Alison Kemp Tel: 01905 757124 Email: Website: 

24) BD Signs

Contact: Michael Dickman Tel: 01773 761 791 Email: Website:


25) Checkit

Checkit is a leading provider of cloudbased automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. Checkit handsets alert staff to complete tasks and time-stamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view real-time and historic reports. In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paperbased records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others. Tel: 01223 941450 Email: Website:

26) Daltons Business

Daltons Business is the UK’s number 1 marketplace to buy or sell a business and has been connecting buyers and sellers for over 150 years. You can search over 30,000 unique business opportunities currently listed on the site, including thousands of Fish & Chip Shops for sale and other takeaway businesses. When it comes to buying a Fish & Chip Shop or if you do decide to sell your establishment in the future, think! National Federation of Fish Fryers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £143! Call Daltons today and quote ‘FISH FRIERS 10% OFF’ to get started. Tel: 020 8603 5141 23


28) Elite Shopfitters (Leeds)

Elite Shopfitters offer a UK-wide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfi Web: www.eliteshopfi 

29) EPOS Group

EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we’ve grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: Website:

30) Hilton Smythe

Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email:

31) Peel Tech

Suppliers of a multi award winning eco potato peel and starch recycle filtration system Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: Website:

32) Sign Focus

Sign Focus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout

FILTRATION 33) Premier 1 Filtration

Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Steve Calvert Mob: 07836 370234 Email: info@premier1fi Web: www.premier1fi 

34) Steve Hill Services

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

35) Vito UK

Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email:

OILS AND FATS 36) Duncrue Food

Processors Ltd

Manufacturer and Packer of Beef Dripping. Contact: Kevin Thomas Tel: 02890 351422 Email: Website:

37) Flavoil

Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@fl Website: www.fl





E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: Website:

the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions. Contact: Antony Grainger Tel: 01274 747788 Email: Web:

Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: Web:

39) Nortech Foods Ltd

‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: Web:

40) Vandemoortele/P100

P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last.” Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web:

PIES, SAUSAGES AND MEATS 41) James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: Web:

42) Pukka

Founded by the Storer family in Leicestershire in 1963, Pukka Pies is an independent family-owned company that’s been supplying the fish frying trade with great quality and great tasting pies, pasties and sausages for over 50 years. Pukka Pies is the UK’s number one pie brand and the chippy customers favourite pies and are available to order from over 80 distributors nationwide. Contact: Lee Birmingham, Head of  Foodservice  Tel: 0116 264 4004 Email: Web: Facebook: pukkapies Twitter: @pukkapies

43) Karro Food Group

Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: Web:

44) Holland’s Pies

Holland’s started life as a baker’s shop in Lancashire in 1851. For over 167 years, its proper tasty range has been baked to a secret traditional recipe, passed down from generation to generation using only the finest of ingredients ever since. Holland’s Pies has been supplying its range of proper pies and 28





38) ADM Trading (UK) Limited





Contact: Marie

The filter lady Tel: - 01452 521081 or Mobile: 07860 232741 Email: Web:

40 38






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



Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: Web:

1) Meadow Vale Foods

Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade Contact: Shaun Weatherby  Tel 01978 666116 Email: Web:

2) Riverside Foods

Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: Website:


A reliable supplier of wholesales potatoes and freshly cut PG Chips based in Manchester, you just can’t beat Vic Graham for our quality service and price. Catering for many restaurants, pubs and takeaway businesses, we have over 40 years’ experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you’ve tried us, you won’t want to leave, here’s why: - We are suppliers of the best frying potato in the North of England. - Delicious and fresh pre-cut PG Chips. - We use only quality Lincolnshire and Cambridgeshire potatoes. - We pride ourselves on our punctual delivery Monday to Saturday (don’t work Sundays). - We offer excellent value for money Contact: Paul Graham Tel: 01204 887415 Email: Web:

4) Isle of Ely

Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: Web:





5) Angel Refrigeration Ltd

Angel Refrigeration Ltd is supplier of specialist professional refrigeration for storage, display, processing and thawing. We focus on understanding our customer’s requirements to ensure we provide the right piece of equipment to do the right job. Our equipment has been developed by leading European manufacturers for the Bakery, Butchery, Charcuterie, Chocolate, Fish, Food Production, Hospitality: Floristry and Ice Cream industries. Contact: Julie Croker Tel: 01327 810 370 Email: Website:

6) TYCO (Ansul Restaurant Fire

Suppression System)

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

‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 Email: Web:

11) Hopkins Catering Ltd

Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934 Email: Web:

12) KFE Ltd

7) Bold Catering Equipment

Our product range now includes chippers, peelers, mixers and accessories Bold® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: Website:

8) Florigo

When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: Web:

9) Henry Nuttall Ltd

Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. Contact: John Dalton Tel: 01909 560 808 Email: Website:

KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops. Contact: Tanya Henderson Tel: 01778 380448 Email: Website:

13) Mallinson’s of Oldham Ltd

For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers. Contact: Terry Cowell Tel: 01706 299000 Email: Web:

14) Martyn Edwards/Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment. Contact: Stan Price Tel: 01642 289868 Email: Website:

15) Stephens Catering Equipment Supply and installation of commercial Catering Equipment. Contact: Tel: 028 25 861711 Email: Web: www.stephenscateringe



‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: Website:


17 14


ISSUE 5 // AUGUST 2018


Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: Web:

18) Henry Colbeck Ltd

Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials. Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment. Contact: Douglas Colbeck, Sales Director   0771 879 4010  Contact: Jackie Pearson, Head of Marketing   Tel: 0191 482 8409 Email: Web:

19) JJ Food Service

JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon. A range of other fish and chip shop essentials are also available including branded and ownlabel condiments, packaging, chipping potatoes, batter mix and gluten-free options. Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices. JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines. Tel: 08433 09 09 91 / 07870176015 Contact: Paul Brailsford Email: Website: ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web:





17) Friars Pride Ltd

20) V A Whitley & Co Ltd

16) Drywite




10) Hewigo UK Ltd


puds to fish and chip shops across the North West for over 100 years, since the early 1900s. The company enjoys fantastic brand awareness and customer loyalty in the region, where 98.9% of people have heard of Holland’s Pies. Holland’s Pies is the North West’s No.1 pie brand and the North west’s favourite brand can be ordered direct from Holland’s or through nominated distributors.









View our testimonials of businesses sold web -  email -

SELLING or BUYING a business? that’s OUR business‌

that’s OUR business‌.

Fish & Chip Takeaway Bristol L/H ÂŁ99,950 - F/H ÂŁ225,000 or F/H ÂŁ420,000 with 2 Bed Flat T/o ÂŁ3,200 pw Ref: CF32337L Bristol

01934 835566

Fish & Chip Takeaway Derbyshire Freehold ÂŁ170,000 Takings ÂŁ1,500 pw Ref: CF33606V Staffs/Derbys

01782 711022

Freehold Fish & Chip Shop South Devon Freehold ÂŁ330,000 Takings ÂŁ75,938 pa Ref: CF33987N

Fish & Chip Shop Guisborough Leasehold ÂŁ150,000 Takings ÂŁ4,000+ pw Ref: CF33058YK Yorkshire

01423 502121


01404 813762

ďƒ˜ Successfully selling all types of catering businesses for over 50 years ďƒ˜ For a FREE market appraisal, without obligation, visit our website Head Office 01404 813952


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ISSUE 5 // AUGUST 2018

Leasehold ÂŁ44,950

Paignton Ref: CF31854N



Now available to Buy online 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 oil/fat filtration frying Henny Penny Penny bags machines, Picto and 42cm roundyou papersneed for 61 x 81units, cm Kiremko liners ranges, Henny 41 xyour 61 cm oblong papers Frymaster filters machines

All theand supplies you need for your oil/fat filtration units, frying ranges, Henny machines, Picto and Spares repairthat servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat FilterPenny machines including Kuroma Pressure Fryers. Frymaster filters machines 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 Servicing and repairs are undergone by highly qualified and reputable professional engineers 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


Fish Fryer wanted in Leeds (LS17 postcode) Part time to start, but with room to expand and build up more hours. Work days - Monday, Friday and Saturday. Hours to be arranged.

Call Sonia on 07815 676866

Traditional seaside fish & chip shop with prominent seafront location, panoramic sea views, located by the famous Cleethorpes Railway Station Clock Tower. Formerly the railway refreshment rooms but has been a long standing fish shop business for last 30 years with just two leaseholders, offering good business longevity. 40 seat indoor eat in area, as well as outside seating. 4 pan HE range, fully equipped potato prep room, ample storage space, all equipment fixtures and fittings will be included in the sale. Scope for extended opening hours. Lease fully negotiable and renewable at end of term. Ready to walk in and go business! £240,000 leasehold Contact for more info, Laura Spavin, 07764179196



The Good Catch

Store Manager in our Liverpool City Centre store. The Hours are Monday - Sunday 9am-6pm


Based in Lancashire, recently refurbished leasehold fish and chip takeaway. Currently trades Mon-Fri closing at 8:00pm. Located in well-established heavily populated area with good passing trade.

If you are looking for an opportunity to join a growing company with career opportunities for the future we want to hear from you! The Good Catch has been voted the Best Multiple Fish & Chip Shop Operator and we have an exciting opportunity for an experienced Fish and Chip Shop Manager to join our Liverpool City Centre Store.

Equipment – 3 pan counter range, electronic till, 4 pit bain marie, chipper, peeler and more more. All equipment less than 2 years old. Requires no additional expenditure. Price £39,950

Our Store Managers work together as part of a team alongside business owners to ensure the smooth running of our popular stores. Successful applicants will be dedicated people, passionate about leading a team in producing top quality food and delivering a service that is second to none. In return, we are offering a secure position with room for progression and a competitive rate of pay.

Contact - Steven on

For more information visit or email

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 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.

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.

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.

DUCT CLEANING SERVICE LTD For all your ducting needs.

Tel Michael on 07580 799763 or Darren on 07974 676224.

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


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


NFFF Head Office Contact Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: Web: General Office Office Manager Denise Dodd -

PA of the Directors Karen Clark – Finance Fiona McStay – Fish Friers Review Robert Norris – Membership Eileen Kane – Training & Quality Award Helen Brook –

Contact your local representative PRESIDENT Mr Andrew Crook Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS

VICE PRESIDENT Mr Craig Maw Tel: 07745 662325 E-mail: Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS

TREASURER Mr Alan Hanna Tel: 028 417 63999 E-mail: Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL

Ms Lesley Graves Tel: 07507 889028 E-Mail: Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW

ISSUE 5 // AUGUST 2018

Mr Hugh Mantle Tel: 07831 577296 E-mail: 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE

Miss Caroline Murphy Tel: 07711 768674 E-mail: The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE

Regional Director for Scotland Mr Colin Cromar

Tel: 07435 786490 Email: The Fish Hoose, 69 Main Street, Thornton, Fife, KY1 4AQ

Regional Director for Wales Mr John Penaluna

Tel: 07903 864869 Email: Penalunas Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW


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

Duct Cleaning Services we are now TR19 compliant

Regional Director for Northern Ireland

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



THE FISH HOOSE AND NFFF REGIONAL DIRECTOR FOR SCOTLAND 1. What would you do with £500,000? I would take a holiday with the family enjoy a bit of relaxation away from the business, but then it would be once again back to business, I love the industry I wouldn’t and couldn’t walk away!

2. What is your dream holiday destination in the UK, and also abroad? In the UK my dream holiday would be to tour the whole of it in a camper van. The UK has so much to offer I would love to take it all in. Abroad, it would have to be Italy simply because of the fine food and wine on offer.


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


My favourite sport has to be Rugby Union. My least favourite sport is cricket.

4. If you could be granted one superhero power, what would it be and why? Invisibility would be my superpower, I’m a bit nosey so it would allow me to be even more nosey!

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

I would love to have Billy Connolly, John Wayne and David Attenborough all sat round my table.

6. Describe your perfect weekend. My perfect weekend, not working! On the Saturday I would spent time with my wife and kids then on the Sunday I would have a nice meal out with my wife and friends.

8. Do you prefer cod or haddock? Easy choice, haddock!

9. What is your first memory of fish and chips? One of my first memories of fish and chips is being sent to pick some up as a kid, but then on way home I saw my friends playing football. A couple of hours later the fish and chips finally made it home a bit cold.

10. What is your prediction for the fish and potato industries? I really do believe the industry is going from strength to strength! The new operators joining the industry are bring new ideas, the established operators or continuing to improve. The quality of the potatoes and fish are continuing to improve, the future is bright.

7. What is your favourite drink? Simple...G&T, Gin and tonic.

EST D 1964






Fish Friers Review Issue 5 2018  

Written by fish friers for fish friers - The Fish Friers Review is the original magazine for the trade.

Fish Friers Review Issue 5 2018  

Written by fish friers for fish friers - The Fish Friers Review is the original magazine for the trade.