Fish Friers Review Issue 6 2019

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 6 // SEPTEMBER 2019

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PRESIDENT’S NOTES

WELCOME TO THE

FRIERS

FISH

REVIEW

CONTENTS 10

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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: mail@nfff.co.uk Web: www.nfff.co.uk

FISH FRIERS REVIEW

As I move towards the end of my second year as NFFF President …… and I can’t believe how fast it is going, I am seeing a lot of changes in the industry.

Commodity prices are high and margins tight, and we are seeing a lot of shops being placed on the market.

Every shop is different, even in the same area, so there is no silver lining for boosting trade, but I have seen several shops successfully changing what they do. If you always do what you have always done, you will always get what you have always got!! Try new products, try upselling, try leafleting, try a loyalty scheme ……. as I believe that now more than ever is the time to experiment. You don’t need to give things away, just present things differently and you may hit the right note with customers.

I recently helped to judge the Drywite Young Fish Frier of the Year competition at our Training Academy in Leeds.

This competition is so beneficial to the Fish and Chip industry as it shows the finalists that there is a huge network of people out there, that they can also make new friends and really develop their skills. I would certainly advise anyone that is eligible to enter, or that has employees that could enter, to get involved next year.

This week the news broke that Deep Blue have taken over the Harry Ramsden estate of restaurants. It is a massive undertaking for James Low and his team, but I am sure they will make it a success.

The NFFF have been working on a few initiatives behind the scenes and we will hopefully be announcing some further developments very soon. Watch this space.

If there is anything you would like the NFFF to look into then please get in touch, we are here to help you and your business.

Issue 7 Booking Deadline - 20th September 2019 Copy Deadline - 27th September 2019 Publication Date - 25th October 2019

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Andrew Crook NFFF President

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NFFF MEMBERSHIP PORTAL NFFF Workshops Thank you to everyone who attended the latest NFFF Workshop in Strathclyde.

We were delighted to welcome Mark Drummond of Towngate Fisheries who hosted a Healthy Frying’ seminar alongside seminars from Henry Colbecks and Peel Technology.

After the workshop, attendees where invited to visit the Henry Colbeck, Coatbridge Depot for a tour round the facilities.

Keep following our social media pages to find out when our next workshop will be held.

Get social with us and keep up-to-date with all things NFFF!

The NFFF Cod Do Batter Championship is back!

Join the NFFF Fantasy Football league and win yourself a years FREE NFFF membership!

This year we have the NFFF Cod Do Batter Championship - Classic League and The NFFF Cod Do Batter - Head to Head League available to enter.

Visit https://fantasy.premierleague.com/ and enter the following code, Join the classic league: 81ab7m Join the head-to-head: tza08n p p *One team per participant. **Winner of each league will be entitled to a NFFF single shop membership. b hi

eople are With daily lives getting busier and busier, many pe going looking for quick and easy ways to keep up with what’s w on within our sector.

For that reason, we encourage all our members follow f us, so we can and keep you up-to-date on what the NFF FF is doing daily and also projects and the latest news headllines.

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Membership

New and returning members 12/07/2019 - 23/08/2019 Returning Members

Direct Debit Renewed Members

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31

New Members Contact

Company

Contact

Company

City/County

Mr Surinder Phagura

Bounty Fisheries

Felixstowe

Mr Harry Pavlou

Coven Fish Bar

Wolverhampton

Mr Ellis Castiglio

Castiglio’s Fried Fish & Chips

Ammanford Dyfed

Ms Jo Goudie

The Plaice To Be

Kilmarmock

Mr Albert Bollom

Copperfish

Mr Tim Phillips Mr Darren Lennox

2

City/County

The Chip Basket

Swansea

Mr Adam Saunderson

Gee Gees Fish & Chips

Shelf

Harrogate

Mr Peter Huzzy

The Master Fryer

Horsham

Tobermore NI

Mr Lee Barr

Leeds

Mr Paul Goodgame

The Chesterford Group

Bishop’s Stortford

Mr Aron King

Mor a Mydnydd

Penrhyndeudraeth, Gwynedd

Mr Tim Whitehouse

Fishionados

Brixham

Mr S Singh Kosah

Fry’s Fish & Chips

Newcastle upon Tyne

www.nfff.co.uk

PRODUCTION CHEF APPRENTICESHIP FOR FISH FRIERS

XXXXXXX

HIT Training now offer a production chef apprenticeship tailored specifically for fish friers

hittraining.co.uk | 0800 093 5892 THE IMPORTANCE OF TRAINING IN FISH FRYING Fish and chips is our undisputed national dish - the UK spends a staggering £1.2 billion on the popular takeaway every year, and 22% of us visit a fish and chip shop every week.1 Accuracy, attention to detail and organisational skills are crucial when producing fish and chip dishes, all balanced alongside the need to be mindful of sustainability, budgets and hygiene. With this in mind, ensuring team members have the skills required to deliver one of the nation’s favourite dishes to a high standard plays a vital role in running a successful fish and chip business; and one of the most effective ways to do this is through training.

To support fish and chip businesses in upskilling their team, HIT Training has launched a new apprenticeship to train the next generation of fish friers.

The Fish Friers Apprenticeship covers knowledge and skills in six key areas: •

Kitchen operations

•

Nutrition

•

Legal and governance

•

People skills

•

Business and commercial skills

•

Personal development and performance

The duration of the Fish Friers Apprenticeship is a minimum of 12 months and awards learners with a Level 2 production chef apprenticeship.

HIT works in collaboration with fish and chip establishments to create tailored and bespoke training programmes, which meet both learner and business needs. To support apprentices, they will be assigned a designated HIT Training consultant who will visit them and their line manager at their workplace throughout the apprenticeship. The expert training consultants will also be on hand to coach, mentor and discuss progress with the apprentice.

Apprentices can also participate in additional brand standard workshops, which give them additional skills to supplement their learning. Workshops for fish friers will involve a variety of preparation, cooking and finishing methods of fish and chip dishes across takeaway and restaurant settings. Fish and potato types, the theory and science across ingredients and commodities, flavour profiling, dish composition, seasonality and regional influences are all examples of learning subjects covered.

All of this ensures you can give your customers the best fish and chip experience possible!

To find out more about the apprenticeships HIT offers, or to have a chat about your training needs, please call 0800 093 5892 or visit http://www.hittraining.co.uk.

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National Federation of Fish Friers, 2019

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TRAINING PORTAL Back to School Offer!

The summer holidays are nearly over and term time is about to begin so why not look at sending some of your staff on an NFFF Training Course.

For the months of September and October, we have the following offers available; • Book an In shop Training course and receive a discount of £50.00 off the normal cost.

• Book a one-day training course for 1 person and send a second person for ½ price.

Places are limited so it is advisable to book as soon as possible.

For further details and prices please contact Helen Brook on 0113 2307044.

New Fish Frying Skills qualification!

Up to date and refreshed by the NFFF and Seafish, this popular industry skills qualification is available soon.

New and updated sections for all learners including: • Frying medium management • Frying ranges

• Sustainability

• Acrylamide

• Allergens

Assessors needed – we are anticipating huge demand for this new qualification and need to grow our team of assessors throughout the UK. Contact the NFFF if you’re interested and want to find out more about becoming an assessor for the industry skills qualifications and the NFFF Fish & Chip Quality Award scheme or if becoming an NFFF trainer is of interest to you.

You can also preorder workbooks for learners for this revised qualification by contacting the NFFF on 0113 230 7044 or email mail@federationoffishfriers.co.uk

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www.nfff.co.uk

OH MY COD, WE HAVE A SHOP The Fish Friers Review in conversation with James Sheehan from Oh My Cod.

I’ve always wanted to own my own chippy from being young. Having known people in the industry that have been very successful at it, and when the opportunity came up at a shop not too far from us in Coppull, me and my business partner thought we’d take the leap.

We had started with no industry knowledge, I’m a qualified electrical engineer with my own contracting business, and my business partner and close friend, Chris Mayor is a rugby player and bar owner.

The relaunch was a success and the shop has been doing great since. We now take in a day what the shop was doing in a week.

We’ve had teething issues such as ensuring we have enough stock (not a bad thing) and get the staffing correct which has proven the most challenging. If we can streamline and continue with our success than our plans are to open more ‘Oh My Cods’.

When we bought the fish and chip shop, we were led to believe it was doing a lot better than it actually was.

We had a massive shock when we realised that the takings weren’t even covering the staff wages!

Things were plummeting fast and we had to sort it.

I undertook the NFFF three-day training course at the earliest date to try get an idea of how a successful shop should run. Out of myself and Chris I’m the one that likes cooking so we thought it would be best if I did it.

It was great from start to finish and I felt much more confident that we could sort this failing shop out and turn it around.

As I have another company, I’m quite clued up on how to run a business, but the NFFF training was really needed especially in shop training which we booked via the NFFF with David Miller. The food industry is one on its own.

Even if you think you’re clued up in your shop I would still highly recommend the NFFF course. Not only do you learn how to cook the most amazing and perfect food you will learn the hidden extras to help you succeed.

After the training I was motivated. We closed the shop and gave ourselves a week to do a renovation project.

We couldn’t afford for it to be closed longer or costing us more money.

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With no sleep for the entire week we managed to get the refit ready for the big launch weekend on the 28th June.

ISSUE 6 // SEPTEMBER 2019

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

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

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

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

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

How you can enter the NFFF Quality Award Champion Award!

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

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

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

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

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

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

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

To request your copy of the guide contact Helen on 0113 230 7044 or email qualityaward@nfff.co.uk

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

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

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

New and Returning NFFF Quality Award Holders July and August 2019 Returning Members Contact

Company

City/County

Contact

Company

City/County

John Molnar

The Cods Scallops*

Wollaton, Nottingham

Robert Peck

Peckish Fish & Chips

Camelford, Cornwall

Adrian Tweedale

The Elite Fish & Chips Company

Sleaford, Lincolnshire

Cihan Oktem

Packet Bridge Fish & Chips

Carnforth, Lancashire

Corin Lye

Seafare

Guildford, Surrey

Theo Ellinas

Winyates Chippy *

Redditch, Worcester

Bradley Oldham

Oldhams of Westcliffe

Westcliffe on Sea, Essex

Geoff Whitehead

Whiteheads Fish & Chips

Hornsea, East Yorkshire

Craig Maw

Kingfishers Fish & Chips*

Plymouth, Devon

Dan Lafford

Malt & Anchor

Cirecncester, Gloucestershire

Craig Maw

Kingfisher Mobile*

Plymouth, Devon

Steve Muscat

Yans Fish Bar

Cardiff, South Glamorgan

Tim Barnes

Krispies

Exmouth, Devon

Contact

Company

City/County

Contact

Company

City/County

Sam Perry

Saltwater Fish Restaurant*

Torquay, Devon

Mick Cox

Cox’s The Lighthouse

Saint Neotts, Cambridgeshire

David Low

Low’s Traditional*

Aberdeen, Aberdeenshire

Liz & Tom Moore

Layton’s Fish & Chips

Winchcombe, Gloucestershire

Mark Percival

Spanish City*

Whitley Bay, Tyne & Wear

Craig Buckley & Victoria Howard

Hooked on the Heath

Knutsford, Cheshire

New Members

* MSC

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www.nfff.co.uk

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HOW DOES TRIPADVISOR CATCH FAKE REVIEWS? In our first of a series of blogs produced by TripAdvisor we will look into how TripAdvisor catches fake reviews on its platform.

Here we explain the three different types of fake reviews and how TripAdvisor uses a combination of technology and detective work to stop fake reviews reaching the site…

Review sites have a responsibility to identify and take action against those who try to submit fake reviews. It is a responsibility we take very seriously, and so for more than a decade TripAdvisor has invested in new technology and a team of expert investigators to catch fake reviews.

A Fake Review is defined as any review submitted by someone who is either biased or did not have a personal experience with the business they are reviewing.

Note that Fake Reviews are not the same as Contested Reviews (where a customer who is unconnected to the business has shared a personal experience that is disputed by that business).

Fake reviews usually fall into one of three categories: Biased Positive Reviews, Biased Negative Reviews or Paid Reviews.

Biased Positive Reviews A biased positive review is when someone connected with a business – such as an owner, employee, or even a friend or relative – attempts to post a positive review of that business. We also call this Review Boosting.

Reviews of this nature are unlikely to provide an objective account of what the customer experience is really like given the reviewer’s personal association or stake with that business.

Biased positive reviews can also occur when a business offers its customers incentives, such as a free meal or a discount, to post reviews.

We catch biased positive reviews with our tracking system, which spots patterns and online markers that might indicate whether friends, family or members of staff are attempting to submit reviews about a business. On top of this, we encourage the community to let us know when they see a business offering incentives in exchange for reviews. Our team then investigates these reports and takes action against any business caught trying to collect positive reviews in this way.

Biased Negative Reviews A biased negative review is when someone submits a deliberately malicious review about a property in an effort to unfairly lower its ranking position or improperly discredit the property in some way. We also call this Review Vandalism.

Most biased negative reviews come from one of two sources – either from someone connected to a rival establishment, or from someone who is trying to 8

blackmail a business by threatening to submit a false negative review.

There are a number of ways we catch these types of reviews.

Similar to biased positive reviews, our tracking system can spot reviewer characteristics that might indicate whether a reviewer has a connection to a rival establishment.

Even if they try to cover their tracks, their reviews won’t conform to the patterns we’d expect to find from a sample of genuine customer reviews. Our system can spot this and trigger an investigation.

On top of this, we have a tool that business owners can use to report instances where someone has threatened them with a bad review in an attempt to obtain a discount or freebie. Reporting threats immediately helps our team block the person who made the threat from posting a review.

Paid Reviews This is when a business, either knowingly or unwittingly, employs the services of an individual or a company to boost its ranking position on TripAdvisor with positive reviews. We also call this Review Optimisation.

We catch paid reviews using a combination of our tracking system, which identifies suspicious review activity, and a dedicated team of investigators who pursue the companies and individuals that attempt to sell them.

In fact, as a result of the team’s efforts, TripAdvisor has put a stop to the activity of over 60 different paid review companies around the world.

If you believe you have been targeted with ‘fake’ TripAdvisor reviews please contact the NFFF directly.

Contact mail@nfff.co.uk

www.nfff.co.uk

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ISSUE 6 // SEPTEMBER 2019

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WELCOME TO JOHN DORY’S QUORN Home of the Finest Fish & Chips The Fish Friers Review in conversation with Drosos Joannoa from John Dorys Quorn

Q) John Dory Quorn, how did it start and how long have you been involved with the fish and chip industry?

switch off. A year on, we have settled in and are loving what we are doing.

Our entire lives. We are third generation fish fryers.

Our parents have been in the industry for 37 years.

I remember doing the potatoes when I was 11 years old and learning the basics of the trade from an early age. My brothers and I fled the nest and started up our own shop 7 years ago, and then expanded it into what is now John Dory’s Quorn. As a collective, we are learning and testing new ways every day to deliver the perfect product for our customers, something we feel is essential in an industry that continues to evolve and change.

To celebrate our one-year anniversary we ran a promotional event of £1 fish and chips. A chance to say thank you to our wonderful customers for their continuous support, and an excuse for a party to be completely truthful! And what a bash it was!

Q) You have just celebrated a year since you moved into your new premises, how has your year been? Anything you would change?

That is correct, though it’s hard to comprehend that a whole year has passed so quickly. I guess time does fly when you’re having fun! And I think that’s the core takeaway from this year, it’s been a lot fun, but also a lot of hard work to get off to the start we’d hoped for.

Many evening’s when we first opened, we wouldn’t get home until 2.00am, and even then, it’s difficult to

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www.nfff.co.uk

There is not much we would change; we consider ourselves to have a dynamic and adaptive approach to how we run our business. Our core team has a wide range of skills and perspectives which bring value in different areas of the business, so we are very lucky in that sense. And of course, our wider team of staff do a tremendous job when it comes to the day-to-day operation of the store. We love what we do and are passionate in keeping the quality of our product at the highest level.

Q) You recently undertook the NFFF Quality Award, why did you feel it was important for your business to undertake this award?

Q) What is the plan for John Dory Quorn in the short, medium and long term. How do you keep yourself motived to keep pushing forward?

Like I said earlier, we love fish and chips, and this is the motivation that keeps us coming into work each day, to transpire that passion into a product we can be truly proud of. The plan for John Dory’s Quorn, in all time frames (short, medium and long) is to keep providing fish and chips at the upmost quality for our customers.

We will continue to settle into our new premises and build on this to provide a great customer experience, all round.

We wanted to go through the process of gaining the Quality Award to gauge where we were and what we needed to do to improve our operations.

We believe once you stop learning you stop putting yourself in the best possible position to succeed.

The award made us realise that with a systematic approach to tasks, the general running of a business is much more manageable. The whole process made us realise that there are people in the industry who are so knowledgeable and so willing to help. We would like to thank Mike Pili for coming to see us, it was a pleasure.

Q) You have quite a presence on social media, how important has social media and building an online presence been for your business?

Social media is a great tool for communicating with our customers. We see social media as a key component to building our business, as the trends continue to suggest a movement from traditional mediums, to online platforms. If you’re a business in the modern world, and you’re not on social media, you’re missing the potential for engaging with existing customers, and certainly with new customers, also. Of course, it’s difficult to measure the return on social media marketing, however we feel it brings value to our customers, whether that is receiving information about specials and offers, or the occasional entertaining fish pun!

ISSUE 6 // SEPTEMBER 2019

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POISSON ET FRITES Fish and chips. Yes, OK let’s look into it.

That’s pretty much how the conversation went when we first started to give serious thought to the idea of making fish and chips on a food truck. The ‘we’ was myself Graeme, and my son Scott. I had been working in our local bar/restaurant for the last nine years until it was sold in 2018 and we both found ourselves doing temporary factory work while trying to think of something better to do.

To fill in a little of our background, the opportunity to take redundancy presented itself at my workplace and since we already had a house here we decided it would be an ideal opportunity to move out for a year to sample the life that rural Brittany could offer, that was in 2005. We live in a small village of approximately 460 people surrounded by beautiful countryside and only 15 minutes from the coast.

We quickly fell in love with the area and having decided that we wanted to stay the problem of work reared its head. To cut a long story short we ended up taking on the running of the local bar/tabac/épicerie, and over the course of the 9 years that we had that, we developed a successful restaurant/pizzeria business. In getting to know the French locals we got a good idea of their tastes and what kind of food they liked. I had been asked many times over whether, being English, I ever made fish and chips. At the time I always had to say no, chiefly because I didn’t have the equipment – and as I have now learnt I didn’t have the know how.

So, after selling our bar we started looking into the possibility of running a fish and chip food truck. I happily discovered the NFFF website and suddenly started to get very excited about being able to do a course to learn how to do it properly, although I had run the restaurant I had no experience of fish and chips and so we booked on the 3 day course in March this year.

Next thing was to try and find a vehicle and again this

presented many challenges and option. Should we look for a secondhand unit in the UK, bring it to France and try to re-register it here, or buy a vehicle here to have it fitted out in England. Would it be better to have a van or trailer, each having their own particular advantages and disadvantages. After talking to suppliers and mining the excellent knowledge and experience of the Federation trainers we decided the best option would be a selfcontained trailer unit towed by a French purchased van.

In the end we opted for a newly fitted out trailer supplied from Wilkinsons Catering Trailers in Darwin, Lancashire.

Next step was to try and secure funding. We had approached the bank for a loan having used their business service for the last ten years. Unfortunately, there had been a blanket stop on loans for food trucks as ‘they don’t work’. Fair point but the choice is limited and not everyone wants a pizza, a burger or a galette, we’re offering something new. ‘But if no-one else is doing fish and chips how do you know it will work? No, its too much of a risk!’

Luckily we were able to find private funding to get started and so we were able to put the order in for the trailer, with a 12 week lead time it gave us enough time to complete the famous French bureaucracy ready to get started for the beginning of the summer.

Continued on page 14 12

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Continued from page 12 The abridged process was along these lines, go to the accountant to have a business plan drawn up. Take the business plan to the accountant judicial service to start the creation of a business and register a name. Take the initial registration to the bank and ask them to open an account for the business. When the account is created each partner in the business make a deposit which is registered as the business starting capital and is declared on all official documents. Once a deposit is made, return to the bank for an attestation that the deposit has been made in two equal parts (this remains frozen until the registration process is completed). With the attestation, return to the accountant judicial service to complete the registration process and await an ‘Extrait Kbis’. This has been best described as a birth certificate for the business and gives you a Siret number which is needed for paying taxes and VAT. Once that is in place the next port of call is the Chamber of Commerce to apply for a mobile trader’s license, armed with every bit of paperwork and up to date photographs, they provide a temporary license, the definitive taking about two weeks to arrive. Then, another appointment at the bank to provide copies of the business registration documents so they can unfreeze the account, however to make use of the account you still have to wait for the arrival of a cheque book and card which has only just been ordered. This process involved many appointments and many, many, copies of paperwork, contracts etc. usually signed at the end but also every page initialed to show you have seen and read it.

With all the documentation in place and traders permits in hand the next job was the tour of Mairies to ask for a pitch in the village. Every village in France has its own Mayor, and each Mayor makes the decision as to whether they will allow a food truck to be positioned in the village on any particular day. We were only refused a pitch in one town after we had already done one night there, however I think public opinion swayed the Mayor into retracting the refusal and inviting us back.

During this process the trailer was completed and ready for collection. Since all trailers in France have their own registration number it would have to be registered when it got back to France. This posed another small difficulty as to bring it here it needed insuring, however without a registration number it couldn’t be insured! Since we had arranged all our other insurance with the same provider they decided they could give it a months temporary insurance to transport it here pending receipt of a registration document once back.

The job of registering the trailer was one I was most dreading as there are many forums where the difficulties of getting vehicle registered are discussed. However in the end it proved to be one of the easiest job having had a recommendation to go to a company that specializes in registering vehicles. After explaining what it was and what it was for and providing a translation of the certificate of conformity, the trailer was registered with our new number plate made up in a little over half an hour.

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Whilst collecting the trailer we also collected a lot of the materials that are not available here. So with a van full of cartons, bags, sauces, batter mix, peas etc. we returned to France to get started.

I feel we are lucky in that local to us is a small business called Ty Patate who process potatoes for restaurants and schools etc. They now provide us with excellent pre-cut chips vacuum packed ready for immediate use, production is every Monday and Thursday they stay fresh and don’t have to carry a large stock.

Finally, fish. For now we are using our local cash and carry that can usually get a next day delivery if ordered in the morning. It was an interesting conversation trying to explain what we needed and what we were going to do with it. They are now supplying us with wet Atlantic cod 400g+ filets, although it does sometimes come in 200g-400g filets. Although the quality is good, the supply is not always consistent and the price is very high. We are looking at ways of having FAS cod imported from the UK, although this is possible, the only problem is the storing enough frozen fish to make it economical.

We officially started trading on 12 June at the market in Callac having no real idea how we would be received or what would happen. I’m very happy to say that on that first day we were so well received it gave us huge confidence boost and the big question as always was ‘are you here every week?’

We have now been working for nearly 2 months and up to now have been welcomed everywhere we have set up.

We have been in the local daily and weekly papers, been invited to a music festival an evening food market and have done a private party with others to follow.

We couldn’t have got to were we are now without completing the NFFF 3 day course as it gave us so much knowledge and confidence in our abilities to provide an excellent quality product, for which we receive many complements. Our English customers are very happy to get proper fish and chips in France, but what is also great for us is that the local French love English fish and chips.

Just reflecting on the last couple of months trading, we both agree that one of the finest sights is from a pitch next to the sea and looking out onto the picnic tables full of French, German, Italian and Dutch all enjoying traditional British fish and chips.

www.nfff.co.uk

WESTON GROVE GIVE A KICK START TO THEIR LOCAL HOMELESS FOOTBALL TEAM When The Soul Kitchen, Chester were looking for people to get involved to support their new initiative, Richard and Josette Foster were only too happy to help.

The couple have supported the Soul Kitchen through a number of donation projects which their customers have always fully embraced.

The Soul Kitchen, Chester have set up a homeless football team named Soul Survivors and are now involved in tournaments across the North West.

After their first match Josette and Richard invited the team for a fish and chip supper, which scored well with the team.

Josette said:

IT WAS AN ABSOLUTE PLEASURE TO MEET THE TEAM. I WAS SO IMPRESSED WITH THEM ALL AS THEIR POSITIVITY ABOUT THE PROJECT REALLY SHOWED. Homelessness forces people into isolation, which affects their ability to share, communicate, and work with others.

When a person who is homeless gets involved in football, they build relationships and become teammates who learn to trust and share. They have a responsibility to attend training sessions and games, to be on time, and to be prepared to participate. They feel that they are part of something larger than themselves. The sense of

empowerment that comes from participating in street football helps people who are homeless see that they can change their lives.

Football also improves other aspects of a person’s life, such as physical health and self-esteem, and experience has shown that it is an effective way of engaging people who are homeless who have not responded to other methods of intervention.

“Just talking to them about the impact this is having on their lives was incredible”, Josette said.

Helen Anthony from Soul Kitchen, Chester said, “A huge thank you to Fish and Chips @ weston Grove who not only kindly sponsored the Soul Survivors splendid tracksuits but also invited the team down for a fish and chip supper!

How awesome is that?!! The guys loved it and have officially declared Weston Grove’s fish and chips the best ever!”

Councillor Jill Houlbrook tweeted,” who could ask for a more community minded business? You make Upton so proud”.

Josette has arranged for this to be a regular event in order to catch up on progress.

Soul Kitchen Chester are arranging a wide range of activities to support their clients including a walking group which again is having a huge impact on their lives.

ISSUE 6 // SEPTEMBER 2019

15

EYES ON THE PIES AS PUKKA HEATS UP NEW OPPORTUNITY FOR CHIPPY TRADE Grab your slice of the action Half of all people in the UK enjoy pie and chips from their local fish and chip shop at least once a year, and of those who do, the average number of times they buy pie and chips is 14 per year - compared with 16 times for fish and chips - demonstrating that the ongoing love for pies in the fish and chip shop sector is strong. 1 Pukka is the runaway number one pie brand across both the foodservice and retail sectors with 49% of people recognising Pukka without being prompted 2 and 30% preferring a Pukka from the chippy to any other pie brand.

With a vision to put more pies on plates more often, and a category-leading portfolio of both chilled and frozen offerings, Pukka is the driving force behind overall growth in the pie category 3 and therefore a must-stock brand for fish and chip shops looking to capitalise on this demand.

Pukka’s General Manager, Isaac Fisher, explains: “Our outlook for the pie category throughout the year and looking into the future is positive, as demand for this Great British mealtime favourite continues to be strong. This means there’s a big opportunity for chip shops to tap into the new sales opportunity the category presents, by stocking the brand and flavours that their customers want most.

“Pukka pies are, and always have been, synonymous with a visit to the chippy. With half of all people in the UK enjoying pie and chips from their local fish and chip shop at least once a year, there is a clear opportunity for chip shop owners – and indeed other foodservice outlets, including restaurants tied to fish and chip shops – to capitalise on demand by offering a range of Pukka pies to suit all consumer tastes.”

Consumer insights Recently commissioned independent research found that Pukka is still the nation’s favourite pie, meaning that fish and chip shops have an opportunity to inspire pie purchases by stocking the brand within their outlets.

“We work closely with our trusted foodservice partners to continue to drive growth within the pie category and demonstrate tangible added value to both them and their customers. That’s why we offer plenty of options in our range of point of sale materials, including outdoor and indoor signage,” adds Fisher.

Heavyweight support Pukka is investing in a national TV advertising campaign to drive more customers through chip shop doors.

The advert, which will be broadcast across TV and VOD from Wednesday 18th September 2019, puts fish and chip shops at the heart of the Pukka story and is timed to coincide with the all-important back-to-school period, when families are seeking great value takeaway meals.

Almost a fifth of people prefer the taste of pies purchased from the chippy rather than shop-bought pies cooked at home, and two out of three people prefer to eat pies within a chip shop setting, demonstrating that a visit to the chippy and a Pukka pie go hand-in-hand.

Friday and Saturday evenings are the key purchase period, with 40% of pie consumers buying them from the chippy on these days.

The nationwide advertising campaign is supported with heavyweight print, digital, retail, foodservice, OOH, social and PR activities, as well as extensive trade promotion during the peak pie eating season of 2019 and 2020.

This includes developing a new suite of point of sale materials for the chippy trade, such as open/close signs (as seen in the TV advertisement, which are available free of charge from the trade section of Pukka’s website), posters, swinger pavement signs and wall-mounted signs.

“With a long history of making and baking pies, Pukka remains the nation’s favourite by a country mile and is trusted by consumers. We have a range of offerings available in fish and chip shops to help owners meet consumer demand. Our bestselling pie is the Chicken &

“It’s clear that Pukka is the people’s favourite,” says Fisher, “and as the fish and chip shop trade has been at the very core of the Pukka story since the company began in 1963, it was important to us that the Great British chippy starred in our new ad.”

1

16

Mushroom, followed by Steak & Kidney and All Steak.

These are the absolute must-stocks for chippy owners to provide their customers with a wholesome and convenient meal.

All figures Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 – unless otherwise stated.

2

Pukka commissioned research 2019

3

Kantar 52 w/e 16/06/2019

www.nfff.co.uk

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A S SE F ROM

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PUKKA – FISH FRIERS REVIEW Keeping up with demand With the enduring popularity of pies from the chippy, it is important for owners to meet this demand. Pukka delivers chilled products within approximately 90 miles of Leicester, with wholesalers and distributors throughout the UK transporting the products outside of the immediate delivery area. As the chilled pies have a four-day shelf life, this ensures that chip shop owners can immediately capitalise on demand with a low-risk and highly soughtafter option for their customers.

As well as offering a comprehensive chilled range, Pukka’s foodservice portfolio features a popular range of frozen offerings, providing over 80 distributors with a range of frozen baked pies. The same range is available in frozen, but with a 12-month shelf life, allowing customers to store and heat the nation’s favourite pie when needed.

Cooking advice for the perfect serve Pukka recommends that chippy owners avoid using the microwave, as this can create an uneven heat distribution and affect the flaky puff pastry experience that consumers look for. Instead, it is best practice to initially heat a Pukka pie to a core temperature of 75°C, cooking a frozen pie in a fan oven at 170°C for 40-45 minutes, and

Founded by the Storer family in Leicestershire in 1963, Pukka is an independent company with a passion for pies. Supplying fish and chip shops, stadia and supermarkets with the highest quality light, flaky puff pastry with 144 layers, select cuts of meats and flavoursome gravies, Pukka is now established as the UK’s number one hot pie brand across the foodservice sector.

18

a chilled pie at 180°C for 20-25 minutes. Once heated, the temperature should be brought down whilst still maintaining the minimum core temperature of 65°C whilst waiting to be sold.

“In order to serve the perfect Pukka pie and deliver the best eating experience, it is crucial that they are oven baked the right way up in a single layer. Stacking them on top of one another could damage the 144 layers of carefully baked puff pastry, resulting in disappointment amongst loyal customers,” adds Fisher.

Pukka’s innovative range Pukka continues to lead the way within the pie category by tapping into alternative consumption moments which meet the varying needs of fish and chip shop customers, ensuring that there is something for everyone. Pukka also offers exclusives to foodservice outlets in order to support sales, with the much-loved Chicken Balti pie available in fish and chip shops and sports clubs across the nation.

“Our range of pies appeal to all needs, from the traditionalist All Steak, to Chicken Balti for the curry lover, and Potato, Cheese & Onion for veggies, demonstrating that there’s something for every taste and occasion,” concludes Fisher.

Employing 360 people local to the Leicestershire area, Pukka takes pride in developing its people and providing jobs to passionate and specialised staff in its bakery.

www.nfff.co.uk

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

Sausages

GOLDEN TICKET 1st Prize £1,000

Holiday Vouchers

2nd Prize £500

Holiday Vouchers

3rd Prize £250

Holiday Vouchers

To Enter

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

“

Call 08452 505605 to place an order

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

The Fishermen’s Chippy, Mevagissey

”

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

Search for T. Quality Follow us @tqualityltd @tqualityltd

www.tquality.co.uk

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

FUTURE OF FISH AND CHIPS LOOKS BRIGHT The UK’s best Young Fish Friers have been revealed as finalists for the Drywite Young Fish Frier of the Year Competition!

Since its inception in 1995, the Drywite Young Fish Frier of the Year competition has thrived with each year; the competition becoming fiercer, with more and more participants developing in their careers as fish friers.

The competition was founded by Kelvin Lee and the late Briar Wilkinson in memory of their late father Malcom Lee, and is now into its 23rd year of running.

The remaining five candidates will now battle it out to become the winner of the prestigious competition, one of 14 categories in the 2020 National Fish & Chip Awards, but this was only after the final 10 had completed their individual best practice day at the NFFF Training Academy.

The five remaining finalists are, • Adam Hutton, The Wetherby Whaler, Wetherby, Yorkshire

Mark Drummond stated, “Judging the Drywite Young Fish Frier of the Year Competition is always an honour.

Seeing the skills, knowledge and passion of young people in our industry is so rewarding and it’s very clear that the future of the industry is in very good hands.”

Kelvin Lee, Managing Director of Drywite Ltd, said: “I spent a thoroughly enjoyable couple of days at the NFFF head office in Leeds, helping to judge the 10 semifinalists for the 2020 Drywite Young Fish Frier of the Year Competition together with representatives from Seafish and the NFFF. We’ve had an interesting mix of new faces and old hands who have previously entered the Drywite Young Fish Frier of the Year Competition, but all candidates have been highly skilled and very knowledgeable making the results very close. It will be really exciting to see who claims the title this year.”

• Alex Walker, Lows Traditional Fish & Chips, Westhill, Aberdeenshire • Charlie Collins, Frydales, Leicester, Leicestershire • Jordan Profitt, Packet Bridge Fish and Chips, Bolton Le Sands, Lancashire • Stephen Holden, Packet Bridge Fish and Chips, Bolton Le Sands, Lancashire The best practice days took place on the 12th & 13th August and were judged by Kelvin Wilkinson (Drywite Limited), Mark Drummond (Drywite Young Fish Frier of the Year Head Judge), Michael Pili (Independent Seafish Judge), Andrew Crook (NFFF President), Lauren Kellaway (DYFFY Winner 2019) Lesley Graves (NFFF Regional Director for England), Nikki Hawkins (Independent Seafish Judge) and Jacob Brydon (Independent Seafish Judge).

The day consisted of an intensive skills based assessment – which included chipping potatoes, making batter and frying fish – followed by a personal interview.

20

www.nfff.co.uk

Drywite Non-brewed Condiment

XXXXX

with Countertop Dispenser Produced exclusively for

Fish Friers

Sold exclusively to

Fish Friers

The original taste of

Fish & Chips

For a FREE sample or more information please call: 01384 569556 or E-mail: sales@drywite.co.uk

drywite.co.uk ISSUE 6 // SEPTEMBER 2019

21

DRYWITE YOUNG FISH FRIERS

Stephen Holden

Jordan Porfitt

Alex Walker

Shop Name: Packet Bridge Fish and Chips

Shop Name: Packet Bridge Fish and Chips

Shop Name: Lows Traditional Fish and Chips

Number of years in the industry: 5 years

Number of years in the industry: 5 years

Number of years in the industry: 9 years

What is your first memory of fish and chips?

It’s corny but my first memory is being young waiting outside the shop I now help manage

What is your first memory of fish and chips?

Getting chips and buns with my dad and eating them on the prom

What is your first memory of fish and chips?

Walking into Lows asking for a job!

What brought you into the fish and chip trade?

Originally a part time job when I was 17 Why did you enter the Drywite Young Fish Frier of the Year?

The award is a great opportunity to network and learn new skills.

It’s also a chance to show my quality and help the industry Favourite part of your job?

Providing high quality food consistently

22

What brought you into the fish and chip trade?

I was looking for a part time job while off school and have stayed since.

I have been to university but always found my way back to the fish and chip shop Why did you enter the Drywite Young Fish Frier of the Year?

I entered the award to develop my skills and to continue my personal and professional development Favourite part of your job?

Interacting with customers when serving or frying

What would you be if you weren’t a fish frier?

Probably a personal trainer or working in a GYM

What would you be if you weren’t a fish frier?

I would like to be a teacher

If you could have any celebrity join team who would it be?

David Beckham

If you could have any celebrity join team who would it be?

Freddie Flintoff

What brought you into the fish and chip trade?

My dad took away my pocket money and dropped me off outside the local chippy and made me ask for a job Why did you enter the Drywite Young Fish Frier of the Year?

To better myself in the industry and enthuse others to enter as well as to give back to the industry Favourite part of your job?

Running operations and frying and inspiring staff to better themselves What would you be if you weren’t a fish frier?

Climate Scientist If you could have any celebrity join team who would it be?

Jennifer Anniston

www.nfff.co.uk

Charlie Collins

Adam Hutton

Shop Name: Frydales

Shop Name: The Wetherby Whaler

Number of years in the industry: 7 years

Number of years in the industry: 6 years

What is your first memory of fish and chips?

Eating fish and chips after football training

What is your first memory of fish and chips?

Eating it as a family on the beach at the coast

What brought you into the fish and chip trade?

Part time job turned into owning two shops

What brought you into the fish and chip trade?

The boss was a family friend

Why did you enter the Drywite Young Fish Frier of the Year?

To improve my skills and my business Favourite part of your job?

Frying during a busy lunch What would you be if you weren’t a fish frier?

I would still have a small business in some way, shape or form If you could have any celebrity join team who would it be?

Gordan Ramsey

ISSUE 6 // SEPTEMBER 2019

Why did you enter the Drywite Young Fish Frier of the Year?

To learn as much as possible and to try and achieve Favourite part of your job?

Engaging with staff and customers and keeping the workforce on a high What would you be if you weren’t a fish frier?

Probably a chef If you could have any celebrity join team who would it be?

Heston Blumenthal

23

For tickets visit www.tqualityfastfoodshow.com

F sh frying & Fast Food Show

Sunday 6th October 2019

a quality show

Walk the aisles at the T. Quality Fish Frying & Fast Food Show 2019 to sample new products, test out the latest equipment and talk to the experts

Join T. Quality and its many suppliers on Sunday 6th October 2019 in Leeds Royal Armouries for a trade show entirely dedicated to the fish and chips and fast food business.

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

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

In addition, T. Quality will be hosting its own stands including Call & Collect, Used Cooking Oil Collection Services, Omega Oils and Eco-

friendly packaging solutions as well as the T. Quality main stand with fantastic offers only available to show attendees.

Register now for tickets at www.tqualityfastfoodshow.com

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

Exhibitors include: ASAP • Penny Lane Foods • Blakemans • Drywite • BD Signs • King Asia • Aviko • Hopkins • Call and Collect • Spot On Supplies • Young’s Seafood• McWhinneys Sausages • Omega/Silbury • Kerry Foodservice • Meadowvale Foods • P100 • Eco Packaging • NFFF • Fry Magazine • Tyson Foodservice • Britvic • Keejays • Johnson Reed • Pukka Pies • Vito • Tyco Fire Safety / Ansul Fire Systems • Linpac • Heinz • Double A • Dempson • Nortech Foods • Kara • Princes • Middleton Foods • AAK • JFK • Lutosa • Coveris • Allied Drinks • Karro Foods • Used Cooking Oil • Harrogate Spring Water •Amipak • Wrights • Linkpp • Pacific West • Nestlé • Wrapped Insurance • Peter’s Foodservice • Sarson’s • Lantmannen Unibake • Whitby Seafoods • Marshfield Farm Ice Cream • Henry Nuttall • FFF Chips • Salubrious Sauce • Take Eat Away • BI Ltd • BRF Food Europe • Premier 1 Filtration • Golden Delight Foods

For tickets visit www.tqualityfastfoodshow.com

F sh frying & Fast Food Show

Sunday 6th October 2019 m p 0 3 .

4 m a 0 1 n Ope | LS10 1LT

s d e e L | s ie r u o m r A l a y Ro

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

For Tickets visit www.tqualityfastfoodshow.com

a smarter batter

for your business

Goldensheaf have created a new Smart Batter that can benefit both your business and your customers.

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

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

Smart Batter guarantees • Improved flavour, golden colour, crispiness and holding ability • Minimum 5% lower calorie content • Minimum 10% oil saving depending on frying medium • Easy mixing which provides a good and even adhesion and is easy to prepare Here at Goldensheaf we are passionate about providing quality batters to Fish and Chip shops up and down the country. We’re proud to introduce a dedicated Smart Batter to customers, who serve crispy, delicious products with a little help from Goldensheaf

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

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

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

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

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

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

ISSUE 6 // SEPTEMBER 2019

27

Calling All Quality Fish & Chip Shops .

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

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

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

But don’t just take our word for it, the nation’s Fish & Chip shops have spoken!

“We’ve been using Sarson’s for a long time and our customers love it!”

Leung, Fish & Chip Shop Manager, Brighton

“Our customers say it tastes a lot better than some of the cheaper brands, and they can really notice the difference!”

Ian, Fish & Chip Shop Manager, Bournemouth

“Our customers love the taste!”

Wayne, Fish & Chip Shop Manager, Eastbourne

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

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

t c e p RYes our Chips!

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

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

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big

The small change that’s on

3

out of 4

taste!

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

price

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

0.0021

£ more per portion

9

love

11

out of 10

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

200

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

With over

million

90

bottles sold every year

UK’s

It says a lot about your

CHIPPY…

Plus, you could make a little

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^

no.

malt vinegar brand+

%

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

1

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It’s the malt vinegar your customers …

half

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

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

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

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

ISSUE 6 // SEPTEMBER 2019

29

PUKKA PUTS THE GREAT BRITISH CHIPPY... ...AT THE HEART OF NEW TV ADVERTISING CAMPAIGN -

Nation’s favourite fish and chip shop pie brand1 unveils new TV advertising campaign to drive footfall into fish and chip shops

-

Launch comes as new independent research reveals half of all people enjoy pie and chips from their local chippy at least once a year. Of those who do, they tuck into pie and chips 14 times per year

Pukka, the nation’s favourite fish and chip shop pie brand, is unveiling a new TV advertising campaign urging pie-lovers to get down to the local chippy.

The new campaign – entitled The People’s Pie – hits TV screens on 18th September 2019 and features everyday folk and their love affair with Pukka pies. It also “puts fish and chip shops at the heart of the Pukka story,” explains Pukka’s General Manager, Isaac Fisher, with NFFF member Rothley Fisheries Leicestershire - based, one of the centerpieces of the new campaign.

The ad, which will run across TV and VOD, kicks off with Rothley Fisheries owner and Pukka stockist Andreas Agathangelou flipping his sign to open before a young girl in slippers and her mother come into buy pie and chips for the family on a Friday evening. It then shows the different ways that people enjoy Pukka – be it from the chippy, at home, or out and about.

Pukka will back the campaign with a suite of point of sale materials for the fish and chip shop trade, including open/ closed signs, posters, swinger pavement signs, and wallmounted signs.

“The fish and chip shop trade is our heartland. We are confident that our new campaign will help attract a wider consumer base and in turn increase sales for chippy owners nationwide,” concludes Fisher.

Pukka’s TV advert will launch across TV and VOD and new point of sale materials will be available from the Pukka trade section of https://www.pukkapies.co.uk.

All figures Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 – unless otherwise stated.

1

“Ever since we first started trading as Trevor Storer’s Homemade Pies over 55 years ago, fish and chip shops have been – and always will be – at the heart of our story,” comments Fisher. “It’s where we still do half our trade, so it was important to us to remind viewers that nothing beats tucking into a Pukka pie from the chippy.”

Filming also took place at the Pukka bakery in Syston, to celebrate the love and attention to detail that helps Pukka ensure each and every one of the 1 million pies that leave the bakery each week taste great and are high quality.

“People have always been at the core of the family-owned business,” says Fisher, “so our campaign doesn’t just focus on the real people who sell and enjoy Pukka pies, but the people who make and bake them too.

“We’ve also timed the campaign to break with the busy back to school period, which we know is key for fish and chip shops as people want wholesome and tasty takeaway options which are great value and high quality.”

The campaign comes as new independent research reveals half of all people enjoy pie and chips from their local fish and chip shop at least once a year. Of those who do, the average number of times they buy pie and chips from their local fish and chip shop is 14 times per year – compared with 16 times for fish and chips. Overall, Pukka is the nation’s favourite pie brand by a country mile – and polled three times as many votes as its nearest rival.

30

www.nfff.co.uk

KFE OPEN DAY SUNDAY 20 OCTOBER 11AM - 3PM

Update your knowledge and learn some trade secrets from your industry peers and KFE’s award winning trainers in a series of live demonstrations and presentations • Guest speakers • Live demonstrations Award winning trainers Gordon Hillan, Mark Petrou and Nigel Hodgson will be carry out a series of live demonstrations

• Advice & promotions from industry representatives Meet some of our industry colleagues including BD Signs, CF Capital, DryWite, Friars Pride, Kerry Foods, Middleton Foods and TQuality

• Meet the KFE Sales Team • Test fry the Kiremko High Efficency Range

To book your spaces call 01778 380448 or email sales@kfeltd.co.uk

Realise the potential in your business with the KFE Family Scholarship Are you a passionate team of individuals that would benefit from some expert training and advice?

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

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

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

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

Visit www.kfeltd.co.uk for more details

Closing date for entries 01/10/2019

T 01778 380 448 E sales@kfeltd.co.uk W www.kfeltd.co.uk

T 01778 380 448 E sales@kfeltd.co.uk W www.kfeltd.co.uk

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

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

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Award Winning Fish and Chips Don’t Have to Cost the Earth.

Weston Grove Promotes Sustainability

Fish and Chips at Weston Grove is a traditional fish and chip shop with a forward looking approach to business. Owners Josette and Richard Foster say “As a family business we need to look to the future. This means providing our customers with top quality food to encourage their loyalty, being aware of changes in their requirements and doing our part in protecting the planet for future generations.”

Frymax can even identify for us the plantations from which our oil was sourced” Richard and Josette believe sustainability needs to be publicised and encouraged in other food establishments. In fact, through a project led by Chester Zoo, Chester has become the first Sustainable Palm Oil City in the World and due to their active participation Weston Grove is the only Fish and Chip shop designated as Sustainable Palm Oil Champions.

To achieve this they carried out an audit on all menu items to ensure that their suppliers are only using sustainable palm oil and they will be encouraging other businesses to move to sustainable palm oil.

Customer Preferences

Weston Grove have identified customer preferences as opportunities to develop their business. They have recognised the move towards lighter meals and offer

Sustainability is at the heart of Weston Grove’s business. They are the only fish and chip shop in Chester to have MSC accreditation. They have replaced plastic straws and knives and forks with sustainable alternatives. All packaging is biodegradable, cardboard or paper. To counter the negative publicity surrounding palm oil Weston Grove have been very careful in choice of frying medium.

“We use Frymax because it is sourced from approved and certified production units and is 100% sustainable and traceable.

smaller portions and healthier specials on their menu.

They offer a gluten free option on a daily basis so anytime a coeliac visits Weston Grove they can enjoy a gluten free fish and chip meal. A more recent move has been the introduction of some vegan options, notably pies, gravy and curry, to tap into this rapidly growing market.

Quality

The passion for quality remains paramount.

“To build a business you must have high quality appetising food. Having obtained the NFFF Quality Award, been included in Fry Best 50 Takeways and won The Best Newcomer Award we know that you can build a successful business using sustainable products”

The Fryers’ Favourite For Over 60 Years.

The UK’s Best Newcomer Chooses When Josette and Richard Foster opened Fish and Chips @

Weston Grove in Chester in 2016 they knew that only the best quality, delicious fried food would attract customers and keep them coming back for more. That is why they chose industry favourite Frymax as their cooking medium. Importantly, for Josette and Richard, as Chester Zoo sustainable palm oil champions, Frymax is fully RSPO certified, is produced from approved and certified production units and is 100% sustainable and traceable.

The results? They have trebled turnover over the previous business, have achieved the NFFF quality award and MSC accreditation and against stiff opposition were placed in the top 50 of the UK’s best Takeaways by the respected FRY magazine.

The reward? Fish and Chips @Weston Grove was voted the the recent National Fish and Chip awards.

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worthy winner in the “UK’s Best Newcomer“ category at RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

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

CHECK OUT THE CATCH AT NORTH CAVE

What first brought you into the fish and chip industry and what give you the passion to keep going?

For myself and my co-owner Steve Jarrold of the Catch in North Cave, Hull it started about 10 years ago, we both had a mobile fish & chip van which we ran ourselves.

Our mobiles van would be used for events and local rural villages.

It then came to a time roughly about 3 years ago that we decided to work together on developing a brand new shop located in a village we traded in one of our vans, (The Catch, in North Cave). The shop opened June 2016, and from this point we both grew a bigger passion for the fish and chip industry and our partnership blossomed.

A number of operators are acquiring mobile fish and chip units. You have been operating yours for a number of years, at events but also you have set routes for local villages. Do you feel the demand for fish and chips is increasing at events?

Demand for fish and chips at weddings, birthdays, festivals, small and large events is high. We can offer a great portion of fish and chips accompanied by either

34

peas, curry or gravy very quickly which gives organisers a no hassle operation.

We also have set routes in and around Hull serving the best quality fish and chips to residents in these villages, the appreciation we get back from the customers is well worth the work that’s involved.

A number of shops are saying they are struggling, for you it’s quite the opposite, you have taken the decision to expanded your business and bought a second outlet which has 250 covers, why?

There is a lot of uncertainty right now and prices for products have risen extremely and for some business owners it’s been very challenging. We had to put our heads together and decide whether to sit back or push forward. The success of the shop and the vans, and the team of workers behind us gave us the confidence to cast our net even further. At the beginning of March 2019 we took over ownership of Wackers, a 250 seater ground floor fish and chip restaurant situated in the centre of Scarborough seaside resort.

Listening to the feedback from customers, locals and visitors we worked hard to improve customer service,

www.nfff.co.uk

XXX

improve facilities, made a number of repairs, and heavily trained and retained our staff.

What are your future plans, and how do you see the future of fish and chips?

We are 3 months in and the restaurant atmosphere has a real buzz feeling, the staff are fully onboard with the changes and the feedback has been good.

Our future plans are still in the thought process but for now we will carry on doing what we hope is right, a passion for cooking the best fish and chips and to offer a great service to all customers.

You have recently undertaken the NFFF Quality Award, some people have a fear over the inspection, how was it for you and did the assessor help your business?

The NFFF Quality Award we recently undertook has been another boost to our passion for serving the highest quality fish and chips, for raising our working standards, and hygiene and management controls.

Tracey, the assessor who did our inspection, made the team feel at ease. The inspection took about 4 hours, with a watchful eye and a plentiful check list.

Tracey also gave some of her own experiences which is greatly appreciated, the whole experience has been fantastic for all involved and we can’t wait to give the staff and customers of Wackers Scarborough the same recognition... the Highest Quality Fish and Chips Awarded.

ISSUE 6 // SEPTEMBER 2019

35

THE BOXES HELPING TO REDUCE LITTER BY SIMPLY FOLDING FLAT! HOOK & FISH

Friars Pride www.friarspride.com

01733 316400

PACKAGING Hook & Fish FOLD IT, BIN IT boxes are the latest innovation from Friars Pride, Henry Colbeck and V A Whitley. The box has a unique and exclusive design change that takes the Hook & Fish single corrugated packaging range g and enables the boxes to o fold flat after use, helping g with the challenge off bins overfilling along a seafronts an nd busy tourist locattions.

Henry Colbeck www.colbeck.co.uk

0191 482 4242

VA Whitley www.vawhitley.co.uk

01706 364211

As easy as 1,2,3! The new design has been created d to fold in three simple steps. steps With a few clever tweaks to the design of the box, consumers can very simple see on the box how to collapse it down.

An online video demonstrating how easy it is to fold the box can be seen online

www.friarspride.com/folditbinit The Hook & Fish packaging range is exclusively available from Friars Pride, Henry Colbeck and V A Whitley.

Try and FOLD IT yourself!

Make sure you contact your supplier for a sample of the new Hook & Fish FOLD IT, BIN IT box and try for yourself! Go on, it’s as easy as 1,2,3!

36

www.nfff.co.uk

HOOK & FISH

PACKAGING

FOLD IT BIN IT Box n

IT is the NEW single compartment Hook & Fish corrugated box

n

IT‘s easy as 1, 2, 3 to fold

n

IT makes better use of bin space

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IT is biodegradable and recyclable

BIN

To try the new FOLD IT BIN IT CORRUGATED BOX in your shop call: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 0191 482 4242 01733 316400 01706 364211 ISSUE 6 // SEPTEMBER 2019

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NFFF ASSOCIATE MEMBERS Business Directory

4 Opportunity to work exclusively with our NFFF members newsletter

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

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

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

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

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

AHDB Potatoes

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

Coeliac UK

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

FASFA

Contact: John Rutherford Email: jarutherford@ btinternet.com Web: www.fasfa.co.uk

Marine Stewardship Council

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

NEODA

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

The Fishermen’s Mission

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

Seafish

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

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

ENERGY/CARD PAYMENTS

Valitor

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

Utility Bidder

Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk Contact: Tom Or James Collier Tel: 01642 888814 / 01642 888816 Fax: 01642 782258 Email: bills@energy4.co.uk Web: www.Energy4.co.uk

Active Payments

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

DUCT CLEANING/RANGE SERVICING

Discount Range Services Ltd

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

Duct Cleaning Service Ltd

DUCT CLEANING SERVICE LTD

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

Keep Environmental Services

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

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

Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk

KLS

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

Range Response

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

Frytech Ltd

Energy4

Contact: Dave Penson Tel: 01472 602012

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

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

FINANCIAL, LEGAL AND INSURANCE

CF Capital

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

Johnson Reed Catering Finance

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

Morrish Solicitors LLP

Collins Seafoods Limited

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

F Smales & Son Ltd

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

Pacific West

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

T Quality

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

GENERAL FOOD SUPPLIERS

Ceres | Pure Food Innovation

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

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

Kerry Foodservice

Thornhill Insurance

Middleton Food Products

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

FISH SUPPLIERS

Unique Seafood Ltd

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

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

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

S&B Herba Foods Ltd

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

www.nfff.co.uk

NFFF ASSOCIATE MEMBERS GENERAL TRADE

Vito UK

B Smith Packaging (Worcester) Ltd

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

BD Signs

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

E.B. Gas Services

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

Hilton Smythe

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

Peel Tech

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

Sign Focus

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

RotaCloud

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

Silverglide Ltd

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

CheckIT

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

FILTRATION

Premier 1 Filtration

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

Steve Hill Services

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

Tel: - 01452 521081 or Mobile: 07860 232741

ISSUE 6 // SEPTEMBER 2019

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

OILS AND FATS

Duncrue Food Processors Ltd

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

Flavoil

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

ADM Trading (UK) Limited

POTATOES AND PRE PREP CHIPS

Vic Graham & PG Chips

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

Isle of Ely

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

RANGES AND CATERING EQUIPMENT

TYCO (Ansul Restaurant Fire Suppression System)

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

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

Nortech Foods Ltd

Bold Catering Equipment

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

Vandemoortele/ P100

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

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

Florigo

PIES, SAUSAGES AND MEATS

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

James T Blakeman Co Ltd

Henry Nuttall Ltd

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

Pukka

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

Karro Food Group

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

Meadow Vale Foods

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

Holland’s Pies

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

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

Hewigo UK Ltd

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

KFE Ltd

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

Mallinson’s of Oldham Ltd

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

Martyn Edwards/ Frank Ford

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

WHOLESALERS

Drywite

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

Friars Pride Ltd

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

Henry Colbeck Ltd

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

JJ Food Service

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

V A Whitley & Co Ltd

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

MARKETING

Eat Marketing

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

POTATOES AND PRE PREP CHIPS

Mitchell Potatoes Ltd

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

Jess Turner Potato Merchant

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

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

41

TRADERS BOARD

DUCT CLEANING SERVICE LTD

For all your ducting needs.

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

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

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

For Sale

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

Now available to Buy online

42cm round papers

41 x 61 cm oblong papers

61 x 81 cm Kiremko liners

Henny Penny bags

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

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

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

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

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

Price - £85k

Please contact Alex on 07881553740

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

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

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

42

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

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

www.nfff.co.uk

FEDERATION NOTICEBOARD NFFF Head Office Contact National Federation of Fish Friers

Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@nfff.co.uk Web: www.nff.co.uk General Office

PA of the Directors Karen Clark – karen@nfff.co.uk

Finance Fiona McStay – fiona@nfff.co.uk Fish Friers Review Robert Norris – robert@nfff.co.uk Membership Eileen Kane – eileen@nfff.co.uk Training & Quality Award Helen Brook – helen@nfff.co.uk

Contact your local representative PRESIDENT Mr Andrew Crook

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

VICE PRESIDENT Mr Craig Maw

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

TREASURER Mr Alan Hanna

Miss Caroline Murphy

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

Mr David Miller

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

Regional Director for Scotland Mr Colin Cromar

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

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

Regional Directors for England

Regional Director for Wales

Mr Craig Buckley

Mr John Penaluna

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

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

Ms Lesley Graves

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

Mr Hugh Mantle

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

ISSUE 6 // SEPTEMBER 2019

Regional Director for Northern Ireland Mr Alan Hanna

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

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10 QUESTIONS WITH… Maria Luca at Eat Marketing 1.

What would you do with £500,000?

If I had a lump sum like that I would use it for a good cause that would have to be food related. I would love to set up a school that educates children in cooking from scratch and understanding where their food comes from. It really frustrates me that many kids (and their parents) aren’t food aware and as such don’t value the effort that goes into well sourced ingredients and food. It’s important for the health of the nation as well as food production that things like home cooking, sustainable sourcing and seasonality are understood and respected by future generations.

2.

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

You can’t beat walking in the Lake District. No wi-fi or phone reception means it’s the perfect escape and relaxation. Ibiza was on my bucket list and it’s now done.

All I can say is it lived up to all my expectations... and no I didn’t feel old!

3.

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

To watch it has to be tennis. Best sporting day out has to be a trip to Wimbledon. My least favourite to watch has to be cricket... sorry cricket fans but who has the time to spend three or 4 whole days watching a match!

4.

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

Definitely time travel. How cool would that be. To be able to go back in time but also go into the future (not sure I wouldn’t be tempted to bring back the odd sports result to bet on:)

5.

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

I would have to have 2 sittings. There are just too many people I’d love to eat with. The first would be made up of historical figures who just intrigue me and I really want to interrogate – Cleopatra, Pablo Picasso and Steve Jobs. Then the party could really get started with George Clooney, The Queen and David Attenborough – pretty sure we would have plenty to talk about!

44

6.

Describe your perfect weekend.

Good food with friends and family preferably outdoors in the sunshine with a cold beer and/or a gin and tonic.

7.

What is your favourite drink?

Water. Can’t live without it. I consider water my friend after an evening of gin drinking with the odd espresso martini thrown in.

8.

Do you prefer cod or haddock?

Definitely haddock. It’s tastier and if cooked properly, softer and juicier. With a side of homemade tartare sauce.

My mouth is watering.

9.

What is your first memory of fish and chips?

As a child, literally born and raised in a chippy there are too many memories. It could be stood on a box of cooking oil at the cash register taking customers’ payments or sitting outside my parents shop eating chips with extra vinegar and looking forward to eating the last ones at the bottom that soak up all the vinegar.

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

I am certain that both industries will have to adapt and change to many pressures such as climate change and political factors. But this will happen and the fish and chip industry will adapt with it. I have faith in the independent and agile nature of the fish frying industry, that makes it capable of meeting the challenges ahead. It will mean having to educate consumers and the fish and chip industry really needs to get across its ethical credentials in a far more impactful way. Issues such as sustainability, sourcing of ingredients and environmental credentials where packaging is concerned should all be highlighted and promoted more heavily. There is also the ongoing challenge to reverse the bad press fish and chips gets about its nutritional value. These are the challenges that the industry faces as a whole and it’s great to see many individuals doing their bit to get these important messages out there, through strong marketing and brand messaging.

Educating the general public is really important for the future of the fish frying industry.

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

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

2

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

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