Fish Friers Review Issue 8 2018

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 8 // DECEMBER 2018

FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT: WWW.FEDERATIONOFFISHFRIERS.CO.UK

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WELCOME TO THE

REVIEW

CONTENTS 8-10

12-15 20-21

18

28-30

CONTACT US

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

Now is a good time to take stock of where your business is at and look at what you can change to make things easier. I am looking at my menu to see which products are performing and which are not, I need to ask myself if they are worth their place on my menu or if I could swap them for something new. I am also looking at my opening hours, are there any slack times, quieter shifts that could benefit from a promotion etc.

There is no formula for running a fish and chip shop that fits every outlet, if there were we would all be working for a big chain, but we can all try different ways to improve things. It is going to be a tough ride but remember you don’t learn how to sail a ship on calm seas!

Well done to all the finalists at the National Fish and Chip Awards. I know there are many critics out there but I can tell you from being involved in the awards, and attending many other awards for different cuisines, the NFACA are the most robustly judged awards I have seen. They raise standards in the industry and boost trade, not just for the shops involved but for everyone by raising the profile of fish and chips… if you haven’t got involved before then make sure you do next year!

You really have nothing to lose and everything to gain.

You may have seen there has been a lot of media activity around fish and chips over the past few months.

The NFFF have been involved in it all, from potato prices, saturation of takeaways, fish prices and even vegan fish and chips. Without the NFFF we would not have that voice and it’s very important that we are there to perform that role.

FISH FRIERS REVIEW

It has been great to get so much positive feedback from our members recently, we are working hard to push the industry forward and the more support we get the better as we all benefit. Membership of the NFFF is great value and gives you some important cover for your business, access to member only discounts and your support also helps spur us on as we know we are heading in the right direction.

Designed & Produced by Tebays, Leeds. Tel: 0113 200 5032. www.wearetebays.co.uk

If anyone would like to hear more about what we do or how you can get involved then call Eileen on 0113 2307044 or get in touch with myself or any of the NFFF Board. It is your NFFF to represent your industry!

Issue 9 Copy Deadline - 11th January 2019 Booking Deadline - 18th January 2019 Publication Date - 15th February 2019

If you would like to stop receiving the Fish Friers Review, please contact the NFFF Head Office on 0113 230 7044 and we will remove you from our mailing list.

PRESIDENT’S NOTES

FRIERS

FISH

As the year draws to a close and we head towards a potentially tough 2019, we are reminded of how hard times can be following the recent terrible news that Hopkins Catering has gone into administration.

Hopkins have been a great supporter of the NFFF and the wider fish and chip industry and I know that Victoria and her team worked tirelessly to the very end to try to keep the company going but unfortunately the current financial climate meant it was an impossible task. We wish everyone involved with Hopkins all the best for the future.

Have a great festive period and see you all in the New Year.

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

Fish Friers Review

NFFF President

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MEMBERSHIP PORTAL Fish and Chip Public Awareness Poster The fish and chip industry are reaching an unprecedented situation regarding the rising prices in both the fish and potato market. Due to the recent media coverage which is displayed on this page the NFFF have decided to produce a public awareness poster to be displayed in NFFF members shop to highlight the issues the industry is facing.

This poster has been sent to all members who have provided us with a working email.

If you have not received the members newsletter please feel free to contact the NFFF Head Office on 0113 230 7044 to check we have the correct email.

Hopkins Catering enter into administration The NFFF are sad to learn the news about Hopkins Catering entering into administration.

Hopkins Catering are a name etched into the fabric of fish and chips serving high quality products for over 50 years.

YOUR NFFF

If any NFFF members are affected by this situation please be patient in awaiting news but if you have an urgent matter please feel free give the NFFF a call and we will try assist the best we can.

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Membership

New and Returning Members Oct 2018 Returning Members

Direct Debit Renewed Members

66 Membership

34 Membership

Did you know!

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

New Members Contact

Company

City/County

Contact

Company

City/County

Mr John Roberts

Dee Catering

Birkenhead

Mr Hoa Nham Truong

West Friers Fish & Chips

Milton Keynes

Mr Chris Constantinou

Andy’s Fish Bar

Swadlincote, Derbys

Mr Jeremy Groom

Frydays

Barnsley, S.Yorks

Mr Jason Littlewood

Snaith Chippy

Snaith, East Yorks

Mr Seo Jongok

Willala

Je Ju, Korea

Mr Mornay de Villiers

Goldfish Eatery

Western Cape, SA

Mr James Langley

Nash’s Fish & Chips

Chapel Allerton, Leeds

Mr A Joshi

Awesome Fish & Chips

Colindale, London

Mr Matthew Stevenson-Smith

Tate’s Fisheries

Snaith, East Yorks

Mr Matthew Lee

The Seashell

Stockport

Ms Sarah Hirst

Mr Ashley Phillips

Shap Chippy

Shap, Cumbria

Mr Salim Ali

Shilton Fish Bar

East Shilton, Leics

Mr Mandeep Singh Jhinger

The Chippy

Cinderford, Glos

Mr James Pirie

Rockfish

Whitehills, Aberdeen

Mr Christopher Parr

Lakeland Chippy

Whitehaven, Cumbria

Mr Flymin Phillips

Arkwrights Fish & Chips

Leeds

Mr Jawinder Sandhu

Hollowgate Fisheries

Holmfirth, W. Yorks

Mr Jonathan Nolan

Fishermans Fish & Chips

Conwy, Gwynedd

www.federationoffishfriers.co.uk

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TRAINING ACADEMY PORTAL Why training is important, what do our students say!

Feedback from our students is most important to us.

The feedback enables us to continuously develop and improve our courses offerings based on the experiences of former course participants. If you are thinking of undertaking training why not take a look at what some of our former students have said.

Seafood Training Academy Seafish Launches Monthly Seafood Training Newsletter

Catherine Jones – Mammo’s: This was a one of a kind course. It took me through all aspects of owning and running a fish and chip shop.

Exceptional trainers. If I employ staff in time, when I am in a position to do so, I will send them on the course.

YOUR NFFF

Kelsi Fairbrother Svane – Fairbrothers Fish & Chips: Thank you to the whole team for an amazing and inspiring 3 days!

Daniel Lewis – Swallow Nest Fish Bar: Fantastic course, very professional and easy to understand.

Every member of staff was amazing.

Tony Postlethwaite – Priory Plaice: All trainers were brilliant, very informative and answered lots of questions. Great to receive training from current fish and chip shop owners.

Daniel Lewis – Swallow Nest Fish Bar: Fantastic course, very professional and easy to understand.

Every member of staff was amazing.

Interested in training?

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

Tel: 0113 230 7044 or Email: h.brook@federationoffishfriers.co.uk

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November saw the launch of Seafish’s first ever Seafood Training Newsletter, and it’s to be a monthly publication. To receive the emailed newsletter each month you simply need to Opt In by visiting the Seafish website where you can find not only the Seafood Training Newsletter but also their Enjoy Fish and Chips and Fish and Chips Awards newsletters.

Links are available on the NFFF website.

Two new training programmes from Seafish Seafish are launching two new training programmes this month. Food Authenticity and Integrity is a one day training programme for food business managers, as is Elementary HACCP. Both programmes are delivered by Seafish approved trainers and can lead to nationally recognised qualifications.

And finally, to read about the latest Colleges supporting fish frying apprenticeships visit www.seafoodacademy.org working with apprenticeship providers.

For more on each of these topics visit www.federationoffishfriers.co.uk

Dates for the Diary NFFF Three Day Training Course

DATES FOR 2019 7th, 8th, 9th January 2019

8th, 9th, 10th July 2019

11th, 12th, 13th February 2019

12th, 13th, 14th August 2019

11th, 12th, 13th March 2019

2nd, 3rd, 4th September 2019

8th, 9th, 10th April 2019

7th, 8th, 9th October 2019

20th, 21st, 22nd May 2019

4th, 5th, 6th November 2019

10th, 11th, 12th June 2019

9th, 10th, 11th December 2019

www.federationoffishfriers.co.uk

ISSUE 8 // DECEMBER 2018

Foodservice

BORN AND BRED IN GAINSBOROUGH

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NFFF QUALITY AWARD PORTAL NFFF Fish & Chip Quality Award ‘Champion’ Award The National Federation of Fish Friers (NFFF) are pleased to announce the finalists of the NFFF Fish & Chip Quality Award ‘Champion’ Award category, ahead of the National Fish & Chip Awards 2019, organised by Seafish.

The three finalists are: • Black’s Finest Fish & Chips, Halton, Lancashire • Mister C’s, Selby, North Yorkshire • Shillingfords Fish and Chips, Neath, West Glamorgan In addition to the above three finalist businesses, as part of the judging process the following two businesses were awarded Highly Commended status by the judging panel.

• Katie’s Traditional Fish & Chips, Barnard Castle, County Durham • The Fish Works, Largs, Ayrshire

Shillingfords Fish and Chips

Launched in January 2011, the NFFF Quality Award ‘Champion’ Award, was created as part of the NFFF Fish & Chip Quality Award Scheme - a rigorous industry benchmark that is issued by the National Federation of Fish Friers.

YOUR NFFF

The awards scheme is designed to acknowledge those who continue to raise the standards of the nation’s fish and chip shops. The scheme rewards the shops that achieve the balance between good quality products, clean hygienic premises, outstanding shop appearance, and highly trained and competent managers and staff.

All entrants had to produce comprehensive portfolios of their work which related to the NFFF Quality Award, that showed the ways they promoted and marketed their own award to their customers, community and the industry as a whole.

Black’s Finest Fish & Chips

NFFF Director Hugh Mantle “The NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF Quality Award also now works in conjunction with the Marine Stewardship Council (MSC) and Primary Authority as part of the appraisal and accreditation process for the award.

Mister C’s

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The judging team this year included Hugh Mantle (NFFF Regional Director) Mark Drummond (NFFF Quality Award Champion Winner 2018) and guest judges Bobby Joyce from Smales Wholesalers and Victoria Hopkins from Hopkins Catering. The whole team have a vast experience of the fish and chip industry.

“Incorporating our award into The National Fish & Chip Awards provides NFFF Quality Award-accredited shops the chance to compete to become the top champion within the NFFF Quality Award ‘Champion’ Award category.

www.federationoffishfriers.co.uk

The 3 finalists will now attend the awards ceremony for the National Fish & Chip Awards to be held in London on 25th January 2018, where the overall national winner will be announced.

Catch Up

Our new and returning NFFF Quality Award Holders

New and Returning Members October/November 2018

ORDER HOTLINE 01325 377189

Returning Members Contact

Company

City/County

John Wild

Tarnbrook Chippy

Morecambe, Lancashire

Mike Shaw

Shaw’s Fish & Chips

Barnsley, S. Yorkshire

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John Molnar

The Cod’s Scallops *

Nottingham

David Thacker

The Chippy

Belfast, N. Ireland

Franco Palombo

Palombo’s Fish & Chips

Baloch, Dunbartonshire

New Members Contact

Company

City/County

Alan Jackson

Hutton Lane

Guisborough, Cleveland

Matt & Ashley Phillips

Shap Chippy

Shap, Cumbria

Peter Huzzey

The Master Fryer

Horsham, Suffolk

Rafael Chandler

Hillycroft Fisheries

Morley, West Yorkshire

* MSC

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

ISSUE 8 // DECEMBER 2018

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“The standard of entries received this year was once again very high and the judges were impressed by the level of dedication that shops display towards promoting the NFFF Fish & Chip Quality Award. Each of the finalists has effectively demonstrated the way in which the award has positively impacted on both staff motivation and financial turnover.”

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The Fish Friers Review sits down with the NFFF Quality Award ‘Champion’ Award 2018 winner Towngate Fisheries, Mark Drummond.

THE SCOOP

Last January Towngate Fisheries were named the NFFF Quality Award Champion Award winner at the National Fish and Chip Awards 2018, how was that feeling and why did you feel the ‘Champion Award’ was an important category to win?

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It was very gratifying to win the Quality Award Champion Award as I believe the Quality Award is the benchmark standard for excellence in our industry. At Towngate Fisheries we have held the award in all its various guises since 2005 and have always worked hard to promote it to both our customers and to other shop owners, so to have this recognised in the National Fish & Chip Awards was great.

You have held the NFFF Quality Award for 13 Years, why is the Quality Award important to your business?

Firstly the Quality Award is a great promotional tool as it shows that both your product and management practices are amongst the best in the industry. Having an audit every 2 years ensures we maintain our high standards and helps ensure we get things done when they need doing (like minor repairs, replacing cracked tiles, updating old equipment etc.) and also motivates the whole team in the shop.

to ask them any questions you have, so if you are not sure exactly what something in the guide means, then you can ask and ensure what you do is compliant with the standard before the assessor visits.

You have quite a traditional / basic menu, what advice would you pass on to people in the process of thinking that they need to go down the route of offering pizzas, kebab etc?

We do have a very basic menu, but that is not uncommon in our area. You have to serve what your customers want, and in some areas this mean several species of fish, several sizes of each species of fish, several sizes of chip portions and in some places customers expect a fish & chip shop to also serve pizzas, burgers, kebabs etc. etc. etc. So my first suggestion is to make sure you know your market.

Secondly, any item on your menu that you sell fewer than say 6 a week perhaps shouldn’t be there. Then consider what you need to charge to make a decent profit on each item and also how much extra staff time would be needed to prepare and serve those items.

Are there any pointers you can pass on to help people achieve the Quality Award?

Firstly, the Quality Award isn’t as hard to achieve as many think. Any well run shop serving a good product should be able to achieve the required standard, you don’t need a brand new range and a recent refit.

The Quality Award guide sets out all the criteria the assessor will be looking at so it’s really easy to conduct your own “self-audit” before applying. Once you apply you will be told who your assessor will be and are able

www.federationoffishfriers.co.uk

Do you think the current packaging options that are available for the fish and chip market are set up to help with portion control, or does it currently encourage larger portions?

There are choices of packaging available that can help portion control compared to just wrapping in paper and although these are all more expensive than wrapping in paper they can save more than the additional cost by helping ensure the portion size sold is what you intend. But this is only the case if the correct size box/tray is selected for the intended size and also if staff are well trained on correct portion sizes.

Having a wide menu just to please the odd customer may reduce profits rather than increase them and in business its profit that’s important. Then think about the amount of work involved in doing jobs in your business. Homemade products are a good selling point and can produce higher profit margins, but if they result in you needing many more staff working many hours to produce everything you may be creating work for no extra profit overall, or possible actually less profit! My very first boss in a fish & chip shop had a mantra that I’ve always followed that he called “the KISS principle” – keep it simple, stupid!

Aside from looking at portion control are there any other tips in helping improve efficiency and lowering costs?

Good oil management will make your product healthier and nicer as well as saving cost of changing the oil/fat as often. I’d say the better quality of the food driving increased trade is a far bigger factor than the savings in oil/fat bought.

THE SCOOP

£1.40 more than if I sell one standard portion, so it generates more profit.

Portion sizes have hit the headlines recently, at Towngate Fisheries you offer your customers several options in portion sizes including the lite bite option. Why do you feel as an industry we need to look at the portion sizes we are offering?

Two reasons – health and profit!

Firstly, the country does have a huge problem (pardon the pun) with obesity. Fish & chips aren’t an unhealthy meal in themselves, but huge portions are unhealthy.

It’s likely that at some point in the next few years the government will take action to either force display of nutritional information or to tax meals deemed to be unhealthy. If we as an industry can show we are taking measures to reduce the calories in the food we serve this may be avoided or less harmful to our businesses.

Secondly, huge portions eat into our profit margins, especially with commodity prices being so high at the moment. Offering a choice of portion sizes generally good business as many customers can be put off if they think a portion is too big to eat, especially at lunchtime, but equally others will be put off if only small portions are available. So making clear whether a particular meal is designed for one average person to eat, or for a person with a smaller appetite, or is designed as a sharing portion can be beneficial too. The Lite Bite I sell is exactly half the size of my standard portion, but if I sell 2 Lite Bites I take

ISSUE 8 // DECEMBER 2018

Continued on page 10

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TOWNGATE FISHERIES, MARK DRUMMOND

THE SCOOP

Prices are rising which means margins are growing tighter, do you think the fish and chip industry is one someone can still enter with little knowledge and be successful?

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Anyone who enters the industry thinking it’s easy and no skill/training is needed to run a successful shop is likely to fail. But saying that there are more sources of help and support available now than ever there was in the past. High quality training is available either at a training school or in your shop and there are lots of forums on social media where advice can be sought.

Of course with these forums not all advice is “best practice” (and some I’ve seen is down-right terrible in my opinion) so the skill of using such forums is to be able to filter the good from the not so good. For someone new to the trade I do think a course from an organisation like the NFFF is absolutely essential and will pay for itself many times over. But also a training course cannot teach you everything you need to know to run a business in just a few days so the ongoing support offered by NFFF membership is also essential

it’s undertaking training, doing the Quality Award, entering awards and receiving feedback, or just visiting other shops/meeting other shop owners at trade shows or industry functions, we can all learn new better ways to do things to make our businesses better, more efficient, and ultimately more profitable.

What are the main areas in staff training do you feel are missed which could be making a shop less efficient than it should be?

Staff training isn’t a one off thing but an ongoing process. Making staff feel valued and part of a team is so important. Many staff (and many owners too) have only ever worked in their fish & chip business so just do things a certain way “because that’s how we’ve always done them” which probably work ok but there could be more efficient/easier/better ways to do things. Whether

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A YEAR IN THE LIFE OF THE MILLERS Written by David Miller, Millers Fish and Chips

It’s hard to believe that this time last year we were making the preparations for our presentation at the finals of the National Fish and Chip Awards. It was the culmination of a lot of hard work and discipline from the entire family, including the entire team at Miller’s. Our family business has four generations of history and as someone who’s spent over 30 years in this industry now, lifting that trophy was one of the proudest moments of our lives. Holding that trophy in the air I knew 2018 was going to be a year to remember, and I was certainly proved right!

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Much of my time this year has been spent travelling all over the UK to lend my support to other shops and deliver training on behalf of the Federation. I strongly believe that ongoing staff training is the key to success in terms of quality, standards and profitability so I was all too happy to roll my sleeves up and get stuck in. As part of this work, I haven’t just met with shops but businesses and individuals throughout the supply chain. I had a great training session with some farmers the other day, for example, who wanted to know more about chips and our industry.

I’m absolutely delighted to have been appointed a Regional Director on the NFFF Board, which was a great way to round off a very busy year. As well as my work with the Federation, Nick and I have attended a whole host of events this year to share our experiences and encourage other shops to get involved with the competition and the Federation, and to take full advantage of the support that is available to them.

It was really important for us that we were never too far from the shop, as it’s been busier than ever and the team have been rushed off their feet! Like all shops we’ve been affected by the rise in potato prices and the pressures that are always front of mind when you’re trying to run a commercially successful business in a challenging climate with complex supply chains.

As has been widely discussed, I truly believe that there has never been a better time for shops to keep a close eye on portion control. Not only does this feed into the healthy eating agenda, which we all need to play our part in supporting, but it will also protect p your margins and reduce wastage. y yo Another key focus for us this year was maintaining no momentum and continuing to train our staff. m We were determined not to ‘take our eye off the w ball’ for f a second, and we’re pleased to say that our fo staff w were right behind us in ensuring that this was the case. Training staff to the highest standards, making sure that you keep your menus flexible and adjusting to market conditions will all help protect your profits and support the commercial sustainability of your business.

Across the year, Nick, Lesley and I have had the unique experience of gaining a greater insight than ever into all the different shops, suppliers and organisations who make our industry so great.

Of course, there are also upcoming challenges; accusations around healthy eating are still levelled at the industry and sustainability and environmental impacts are always a key concern. In light of sustainability concerns, Norway is still looking to cut their stock quota by 40% next year, which will obviously add a little pressure to the system. From our perspective, though, we feel it’s better to go through a bit of a tough year to support a sustainable future for this pivotal fishery.

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A YEAR IN THE LIFE OF THE MILLERS (CONT)

On a lighter note, we are celebrating once again after winning the Family Business Award at the York Press Business Awards last night! We are absolutely delighted with this win, and our success in the Taste of England Awards in which we won Silver and were up against were up against some very stiff competition. We are committed to spreading good news about the high standards in quality and service that our industry upholds, and awards are a great way of doing just that.

So, in conclusion, we’ve had an amazing year and can see first-hand that our industry is in a great place. We have been dynamic, reactive, passionate and committed as a collective and our voice is louder than ever before. We see new talent coming through every day and I, for one, look forward to nurturing this talent through my role at the NFFF, working with shops and individuals to support a successful, bright and profitable future for the industry.

On behalf of the Miller family and our whole team, we wish the next worthy winners of the National Fish and Chip Awards the very best, and the warmest congratulations.

Wherever in the UK you start you journey, get ready for an incredible ride you’ll never forget!

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www.federationoffishfriers.co.uk

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KFE ON A

MONDAY 25TH – WEDNESDAY 27TH MARCH

MISSION

THE SCHOOL OF FRYING EXCELLENCE IS BACK ON TOUR

2019

GET TRAINING FOR YOUR WHOLE TEAM FROM AWARD WINNING TRAINERS, IN EXCHANGE FOR A DONATION TO THE FISHERMEN’S MISSION Following the success of last year where we raised an incredible £13k, the KFE School of Frying Excellence is back on tour again with the support of the NFFF and a plan to smash that figure.

For a small donation*, award-winning trainers will visit your fish & chip shop where they’ll share their incredible knowledge and experience and maybe a few ‘trade secrets’ with your whole team!

Our UK wide tour will end in style with a charity dinner at the Scallop Shell in Bath on Wednesday 27th March. For only £60 inc. VAT you’ll be able to rub shoulders with our line-up of fish & chip ‘rock stars’ and bid on some incredible lots in our charity auction.

WITH THE SUPPORT OF OUR FRIENDS AT

To register for the tour or to buy tickets for the dinner email sales@kfeltd.co.uk or call 01778 380448.

THE STAR LINE-UP INCLUDES David Miller

Millers in Haxby 2018 NFCA Winner

Craig Maw & Nikki Mutton

Stuart Fusco

Mark Petrou

Calum Richardson

Nigel Hodgson

Quayside in Whitby 2014 NFCA Winner

Petrou Brothers in Chatteris 2006 NFCA Winner

Kingfisher in Plympton 2017 NFCA Winners

The Bay in Stonehaven 2013 NFCA Winner

Hodgson’s in Lancaster 2005 NFCA Winner

Lesley Graves

Gordon Hillan

Fred Capel

Burton Road Chippy in Lincoln 2015 NFCA Restaurant Winner

Biggar 2007 NFCA Winner

Chez Fred in Bournemouth 1991 NFCA Winner

In support of

* Minimum donation of £250 but it’s for an amazing charity so the more the better

KFE LAUNCHES THEIR 2019 TOUR FOR THE FISHERMEN’S MISSION Our fishermen are the foundation of the UK’s fish & chip industry and without them it wouldn’t exist. To recognise their efforts and to raise money for the Fishermen’s Mission KFE’s School of Frying Excellence, with the support of NFFF trainers, are hitting the road again for a UK tour in March 2019.

The Mission Team at the Colman’s Charity Dinner in 2017

In 2017 the tour raised a huge £13k for the charity and KFE are looking to top that in 2019.

From 25-27 March 2019, 10 ‘rock stars’ of the industry will be touring the country and providing training sessions in fish & chip shops, in exchange for a donation to the charity. All of the trainers are National Fish & Chip Awards winners and they’ll be openly sharing their winning knowledge and experience.

The 3-day event will then end in style with a charity dinner at Award Winning shop The Scallop Shell in Bath. Guests at the dinner will be able to bid for some incredible lots in the Fishermen’s Mission charity auction. Just some of these include 1 tonne of batter, a Bold Batter Mixer and £300 TQ vouchers.

Stuart Fusco with the Scotts team in York

Tanya Henderson tells us about the success of the last campaign:

“The support that we received from the industry was overwhelming. We had some amazing feedback from the fish & chip shops that took part in the training and the charity dinner really brought the industry together. The most important thing to come out of the activity was the money that we raised for The Fishermen’s Mission, which went on to help the families of 16 UK fishermen that lost their lives in 2016”.

Craig Maw & Nikki Mutton at Golden Grid in Scarborough

The Scallop Shell – Join us for our 2019 event

Fishing remains the most dangerous peacetime occupation with 100 UK fishermen losing their lives at sea over the last 10 years. To receive award training for you and your staff, whilst supporting this incredible charity, just email sales@kfeltd.co.uk to register your interest.

All that KFE ask for is a minimum donation of £250.

You can also show your support for the Fishermen’s Mission by buying tickets for the charity dinner at the Scallop Shell in Bath on 27 March. It promises to be an incredible event that supports our fishermen facing the perils of a life at sea. For tickets email sales@kfeltd.co.uk or call the KFE sales team on 01778 380448.

PAPA’S FISH AND CHIPS BEACH CLEAN!

‘Take away plastics’ - this is the pledge Papa’s Fish and Chips have made in a campaign to remove all single-use plastics from its takeaways.

customers, then hopefully it will have a bigger impact and we’ll see less plastic in our seas.”

INDUSTRY TALK

To launch the Take Away Plastic campaign, Papa’s Fish and Chips organised a beach clean at their Cleethorpes site - 30 volunteers including the NFFF and Seafish attended the day and set about cleaning up Cleethorpes beach. The day highlighted just how many plastics items can be found on a beach every single day.

Dino Papadamou said: “Our campaign is to help the whole of the fish and chip industry to unite and to move away from plastics. All fish and chip shops are able to become involved whether it’s moving from plastic bags to brown paper bags or simply being able to raise awareness to your customers in disposing of plastic responsibly.

01327 810370

“One takeaway being plastic free is literally a drop in the ocean but if everyone starts focusing on reusing and recycling responsibly, and encouraging their

www.angelrefrigeration.co.uk

NFFF Packaging Statement The NFFF is working with the Food Packaging Association and have taken part in a preconsultation for Defra regarding single use packaging and packaging as a whole.

As an industry it is great to see so many shops that as concerned about environmental issues but the challenge, we face with packaging down not have a one fits all solution. It is important we wait for Governmental guidance to ensure we make an informed move.

We advise members to speak to their local authority and waste collection company for their advice as to the best packaging to use in your business for now as the recycling infrastructure is different region by region.

FISH GREEN 300 a Dimensions: W600 x D600 x H1570mm a Temperature: -5°C/+5°C a Capacity: 126kg, 20 Stones a 6 plastic containers with stainless steel double bottom

(W410 x D480 x H140 mm)

18

www.federationoffishfriers.co.uk

Our MD Paul Williams ‘Businessperson of the Year’ Mercury Business Awards

We hosted a Drywite Young Fish Frier of the Year Day

Celebrating in Style at the KFE Annual Ball at The Belfry

Over 100 people attended The School of Frying Excellence

A full refurb for our Market Deeping Showroom

2018’s been another incredible year and we’d like to extend our thanks to our customers and industry friends and partners.

A Huge Merry Christmas

from all of us at KFE and here’s to an amazing 2019!

Some of the exciting things we have planned for 2019: KFE on a Mission 25-27th March KFE Annual Dinner Dance 12th May KFE Open Days and NEW Training Course dates to be announced ISSUE 8 // DECEMBER 2018

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park,Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD

19

THE

SAVE DATE D Sunday March 3rd 2019 Royal Highland Centre, Edinburgh

THE LEADING EXHIBITION FOR FISH & CHIP TAKEAWAYS AND FISH & CHIP RESTAURANTS! Save the date!

Sunday March 3rd 2019

INDUSTRY TALK

Royal Highland Centre, Edinburgh

20

What’s Cooking? 2019 is guaranteed to keep you up-to-date with all the latest news, products and services for Fish & Chip Takeaways and Fish & Chip Restaurants. Organised by Henry Colbeck, a leading supplier to the Fish & Chip Market, the exhibition will feature over 80 stands giving you plenty of opportunity to sample products, find out about the latest concepts, take advantage of exclusive offers and even win a prize in one of the many competitions!

PLUS! there’ll be kebabs, burgers and pizza products too!

What’s Cooking? is the exhibition to attend if you’re looking for ideas to help you improve your profits, with advice about packaging, portion control and how to add moneymaking ideas to your menu.

You’ll be able to catch up with the latest innovations in Frying Ranges, Oil Filtering and Used Cooking Oil Collection & Processing. You can meet up with your Henry Colbeck Sales Advisor and find out what they can do for you. The representatives from the National Federation of Fish Friers will be there too; come along and find out about the benefits of membership.

‘Chip-In!’ – We want your views!

There’ll be a dedicated stand where you can let us know what you think about the exhibition and what you would like to see at future events.

If you’re a Henry Colbeck customer, you’ll also have the opportunity to give us your feedback about our services and product range.

For more information or to book a stand, please contact either Jackie Pearson or Heather Ainsworth jackie.pearson@colbeck.co.uk heather.ainsworth@colbeck.co.uk Organised by Henry Colbeck More Than Just a Supplier!

SAVE THE DATE!

Sunday March 3rd 2O19 Royal Highland Centre Edinburgh

What’s Cooking? is guaranteed to keep you up-to-date with all the latest news, products and services for the Fish & Chip Market. It’s full of ideas to help you develop your business, improve your profits and stand out among today’s takeaway food choices.

TO BE SUPPLIED

FREE OF CHARGE entry tickets will be mailed out to all customers of Henry Colbeck.

If you’re not a customer just yet, then please email marketing@colbeck.co.uk with your name, shop name and address and we’d be delighted to send you some FREE tickets.

What’s On? Over 8O Stands!

Product demonstrations Exclusive offers – only available at What’s Cooking?

Product sampling Prize Draws & Competitions New products and ideas

What’s Cooking is organised by Henry Colbeck, a leading supplier to the Fish & Chip Market in the UK

Catch up with your Henry Colbeck Telesales Advisor Chip-In! We want your views.

Come along and give us your feedback.

Save & Select Photobooth Drywite Equipment Shop Children’s Entertainment

For further information or to book a stand contact: Jackie Pearson, Head of Marketing jackie.pearson@colbeck.co.uk or Heather Ainsworth, Marketing Co-ordinator heather.ainsworth@colbeck.co.uk 4 What’sHot

Free Coffee & Doughnuts

Plus

Pizza Products, Burgers & Kebabs too!

NFFF CHIPPIES ABROAD As a Federation we are delighted to have the support of fish and chip shop outlets all across the world. In this issue of the Fish Friers Review we talk to Ralph and Kathryn Davies who are based in Nova Scotia, Canada about their love of fish and chips and why owning a fish and chip business was their dream.

Fact File Name/s - Ralph & Kathryn Davies Relationship – Husband and wife Age - 63 Location – Nova Scotia, Canada Chip shop name – Nippers British Fish & Chips Years in trade – 3

INDUSTRY TALK

Tell us about yourself?

22

Originally from Middlesbrough, I served 10 years as an electrician in the Royal Navy. After leaving the Royal Navy in 1979 I travelled around the world on numerous contracts eventually becoming a sales rep before working up to Sales and Marketing Director of a security company, I then started my own property services business in Scotland. Kathryn and I sold our business in 2003 and moved to Florida in the USA and stayed there for 7 years. We had problems with the visa system and decided to leave and move to Nova Scotia Canada in 2010.

Why choose fish and chips?

When we moved to Nova Scotia we decided we were originally going to open a fish and chip shop having not being able to get the real thing in either the USA or here in Nova Scotia! We looked at the ‘ins and outs’ of doing this but found there were too many obstacles in the way of how we wanted to do it. So we decided to gain employment and put our ideas on the back burner.

As I travelled around Canada as a truck driver, I still had this urge to provide the experience of traditionally made fish and chips.

The quality of fish that you can get in the province is exceptional but we were finding that no-one knew how to fry it correctly, this was the comment I received from a lot of

the ex-pats living around me. In 2015 Kathryn and I talked about opening a fish and chip truck locally, and looked into the way we wanted to do it. One of the most important criteria was what we were going to serve had to be as close as possible to what you would get in the UK. So the first thing I did was book a course at the NFFF in Leeds, attending on the 15th December 2015. This I believe was and is the most important part of our success with the growth of our business. We are producing a quality product and gaining a fantastic reputation across the Maritimes, particularly here in Nova Scotia. Due to our reputation we have become local celebrities and everyone knows ‘Nippers Fish &

www.federationoffishfriers.co.uk

Chip truck’. We have won numerous awards including; ‘17 bucket list food trucks in the Maritimes you have to eat at in your life’, plus ‘Valley Harvester Readers’ Choice Awards Best Food Truck’. Apart from fish and chips we also make our own mushy peas, our Canadian customers are taking a liking to them along with our gravy and curry sauce which Kathryn makes herself.

We also make battered sausage and battered burgers, lightly battered scallops and fresh shrimp. We are continuing to expand our menu to offer some more traditional British Fish and Chip shop fayre.

After 3 years of being in business, and having gone through various stages of modifications on the truck the main challenges for setting the truck up was getting the right

equipment, we are having to make do with the single fryers that are available here, we recently had a Pitco flat bottomed fryer made for us down in the USA which was very expensive but at least we can fry fish the correct way and get the best results.

What about the future?

The truck is going from strength to strength, we also do weddings, birthdays and corporate business days as in the customers own words, ‘we want the authentic fish and chip experience’. That comment is what makes us so proud of what we are doing as it goes someway to achieving what we set out to do, to provide the REAL thing.

Charity in England & Wales No 232822 and Scotland No SC039088

ISSUE 8 // DECEMBER 2018

23

FRYDAYZ FISH BAR, CATTERICK

INDUSTRY TALK

The Fish Friers Review in conversation with Peter and Tina Collins of Frydayz Fish Bar, Catterick.

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I left school in 1975 and became a time served sheet metal worker, welder by trade and in 1988 I ventured into the offshore industry.

I thought I would just do it for two or three years to get a bit of cash together while I decided what to do with the rest of my life.

27 years later and I found myself in 2015 still working in the North Sea albeit now as a services team leader. But I found myself still trying to get that bit of cash together and more importantly still trying to decide what to do with the rest of my life. I’d spoken to my wife Tina about retiring from the offshore industry but could not decide what I/we would do next.

We’d actually toyed with the idea of getting into the fish and chip industry in 2008 when Tina’s sister had contacted us to see if we wanted to buy a fish & chip shop with them in Cornwall. However call it destiny or the hand of fate if you like but the night we were going down to sign up the paperwork we

received a phone call to say the shop was on fire and fire engines in attendance. The shop was as gutted as we were getting that call but we think in that moment the seed of our ‘fish & Chip’ fate had been planted.

I’ve always enjoyed eating good fish & chips but I have been surprised at how many disappointing experiences I’ve had when purchasing what is in my opinion the UK’s national dish (obviously in joint position with roast beef and Yorkshire puddings).

I used to think ‘how hard can it be’?

So after one of my trips offshore in 2015 I came home and told Tina I had booked us on the NFFF’s training course. One thing I’ve taken away from working offshore is that proper, quality training sets you up to deliver quality results and with competence. I said to Tina that the NFFF training would give us an insight into the industry and should also give us the benchmark to aim for.

We booked into our Hotel (very nice too) on a Sunday in Leeds and then turned up at NFFF reception on the Monday morning only to be told we were a month early… (I’m blaming the Booking.com app for that one).

However we were really lucky because we were told there’d been a cancellation from somebody who had booked to come over from China. so, we were able to complete the course.

We thoroughly enjoyed all aspects of the course and our main tutor Craig Buckley was an inspiration because he too had gone into the industry as a newbie like we were.

We learnt by the end of the week that we really did want to continue down this Fish & Chip journey so after the course was over and we got home we started looking for a shop.

Continued on page 26 www.federationoffishfriers.co.uk

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INDUSTRY TALK

FRYDAYZ FISH BAR, CATTERICK

26

We’d looked at a few but one day I put a Google search in for ‘fish & chip shops for sale at the coast’ in amongst the results was one with the eBay logo. Curiosity got the better of me and when I opened the link it was for Frydayz Fish Bar in Catterick Garrison. Not exactly on the coast but it was just down the A1 from our home in Darlington so we went to have a look. We liked the look of the shop frontage and the logo and when we went into the shop we also liked the open lay out.

The owner at the time was opening erratically and had a menu more focused on the likes of ‘cowboy chips’ and ‘Mexican chips’ as opposed to ‘Traditional Fish & Chips’. We spoke to a few neighbours who said they never knew when the shop was going to be open so we knew a structured opening / closing schedule would make a definite improvement.

On the down side the parking was not ideal but we found out with a bit of research that the old military hospital on the opposite side of the road was going to be demolished and replaced with housing of some sort. Rumours range from 250 houses to forces accommodation for several hundred so our gut feel was that there was definitely potential that we could turn this shop round.

So we made an offer that was accepted which just goes to prove you really can find anything on ebay.

Things started off well and we spent the first few weeks appointing contract cleaners to deep clean everything while Tina & I discussed options and finally agreed our ‘Traditional’ menu, we then contacted suppliers to source what we needed to start.

Tina’s mam had a good friend, Mel, who’d owned a successful fish & chip shop up in Wensleydale somewhere but now long retired.

However Tina had an inspirational moment and contacted him to see if he could give us some advice. Mel visited us and gave us invaluable advice about shop layout and some things we should change. Also what to expect not only with our planned opening day but the Good Friday & Easter weekend that would be with us two weeks after our opening and we can’t thank him enough for his insight and input in those early days.

After we opened we settled into a disciplined routine of which filtering is one of the most important parts to make time for. We would like to give Premier1 Filtration a special mention. We learnt about the company and the importance of filtration on the NFFF course when we met Jeff Stevenson (Former Premier 1 Filtration Owner) We are very lucky that they are based just down the road and they are on our commute half way to the shop so we can call in to pick up our filtration supplies and appreciate the seamless transition and support from Steve (the new owner) and his team.

Were we also put into practice what we had learnt on the course whilst sticking to our opening and closing times so that people knew they could rely on us being open when we were supposed to be. We were making improvements to menu and screens in the shop as the weeks progressed and we entered the Seafish National Awards and were ecstatic when we were notified July/August 2016 that we were a 2017 UK top 10 finalist in the ‘Best Newcomer’ category. It really was a great feeling and our customer base which had been building week on week only got better after the press release.

However the wind was taken out of our sails a couple of weeks later when a fold out sign appeared on the pavement outside the shop informing us that ‘Temporary’ road works were to commence for12 weeks at the beginning of September 2016. The roadwork’s

duly commenced on schedule but then evolved into a farcical 16 month duration which detrimentally affected all the businesses on the row of shops where we are located. However we plugged away and still managed to increase our customer base.

The success we had in the Seafish National competition actually inspired us to enter a Regional competition when we received a letterbox flier early this year about the Richmond & Hambleton ‘Flavour of Herriot County Awards 2018’. It covers a huge area of North Yorkshire that stretches from the borders of Cumbria & Lancashire right across to the East coast. So as you can imagine we were over the moon again last month when we were notified that we had been selected as one of five finalists in the specialist retailer category. The actual award ceremony takes place on November 30th at Tennants in Leyburn so we will be attending with fingers crossed.

We would recommend entering any competitions you can as it is a great feeling knowing your food and service has been judged by experts in the field. Even though we have not been an outright winner (so far) it has still given us a great boost when we received that notification that we’d made it as a UK final 10 and now as a regional final 5 finalist.

It’s also very rewarding when our customers praise our achievements too. We know from the feedback we get face to face, on Google, Trip Advisor and Facebook that we must be getting something right.

If we were advising anyone looking to start up in fish and chips we would definitely recommend starting with training from the NFFF. As for our plans in the coming years I think that one’s fairly predictable, we’re just going to keep on trying to get a bit of cash together while we decide what to do with the rest of our lives.

The only real guarantee we know is that it will involve fish & chips.

www.federationoffishfriers.co.uk

EST D 1964

CURRY SAUCE

NEW

FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK

WHAT A CRAZY GREEN DAY!

INDUSTRY TALK

Thoughts on the 2nd International Mushy Pea Day by Pete Fraser of Harbour Lights in Falmouth

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The world, for a day, became a little brighter, greener and more fun on Friday 9 November as we celebrated the 2nd International Mushy Pea Day. A welcome bit of light relief as politicians slugged it out and our nation’s future became more uncertain by the hour. Our historic and unflappable industry got stuck in and demonstrated their support as much green merriment was enjoyed around the UK and across the globe.

At Harbour Lights, two years ago, we came up with the idea of a dedicated day of homage to our favourite legume. The day would provide an opportunity for shops to create a fun day in their marketing calendars but more importantly help convert more of their customers to all year-round mushy pea cravers. The upselling of side dishes is a welcome chance to boost profit margins to counteract the problems caused by ever increasing fish and potato prices.

www.federationoffishfriers.co.uk

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sales@middletonfoods.com 29

INDUSTRY TALK

WHAT A CRAZY GREEN DAY! (CONT)

So initially a fun income generating day, but with further research, we came to realise that as the nation gets more health conscious, the humble mushy pea, a real marmite character, had the chance to boast of its strong nutritional benefits: zero cholesterol, high in zinc, iron and vitamin B, rich in nutrients, gluten free, good source of protein, low GI (glycaemic index), only 1% fat, and a good source of dietary fibre. Wow, we all have a true superfood bubbling away in our bain-maries.

This year we tackled International Mushy Pea Day with a true partnership approach. With the trade, industry giants, key publications, associations and our newly appointed PR company to help us get the messages out there. The support of column inches, posters printing and distribution, a significant donation of 20,000 portions of mushy peas for schools across the UK from Princes via our growing relationship with the British Edible Pulse Association we had the opportunity to talk mushy peas right alongside the nation’s favourite comfort food.

On the day, things got a bit barmy for an ex Royal Navy Officer. I got despatched to London to maximise PR opportunities, spent the morning being interviewed by five different BBC regional radio stations. At 11am I was given my pea outfit including XXL lime green tights and was placed in a black cab. First stop Buckingham Palace. Changing of the Guard had just completed and just when hordes of Japanese tourists thought the show was over, a taxi screeched to a halt and a placard waving 6 foot pea leapt out. Then onto the Houses of Parliament.

Final stop the Mayfair Chippy, big thanks to owner/ manager Pete, where a multiple of suited financiers got entertained with some dancing pea antics. A cold beer on the train home, finally out of tights, was heavenly!

Mushy Pea Day is wonderful for social media fodder, with plenty of support on Facebook, Twitter and Instagram issuing throughout the whole day from shops from all corners of the UK and from international participating shops too.

Around the UK, things were similarly wonderfully whacky, a big thanks to all shops that participated in this year’s fun, lots of shouts out to them on our International Mushy Pea Day social media www.mushypeaday.com.

Also to Austen Dack for letting me promote International Mushy Pea Day onstage at this year’s Field to Fryer event, the NFFF for their continuing support and finally to our industry’s amazingly supportive wholesalers: Friars Pride, Q Partnership, Henry Colbeck, Dunns, Portmans and in particular the BEPA. A shout too for Excess Energy PR who lived up to their names.

Whilst I have your ear please, next project that Harbour Lights has rolling is to help the North East Atlantic Cod & Haddock fishing industry, through their trade body FASFA, find a more environmentally acceptable alternative to the current petro-chemical based single use blue plastic intersleeve that we all are confronted with when we defrost frozen at sea blocks of fish.

Discussions with bio-degradable plastic producers have started but anyone that would like to join us on this particular mission, yes please we would love to hear from you, more the merrier.

Alma Park Fish Bar (Grantham)

Next year plans already are forming... bigger, better and greener. The mushy pea day 2019 info line is now open, contact us at: hello@mushypeaday.com if you can join in.

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www.federationoffishfriers.co.uk

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NFFF PRESIDENT PRESENTED WITH TOP INDUSTRY AWARD Andrew Crook, NFFF President has been awarded the Order of Merit Certificate at the Catering Equipment Suppliers’ Association (CESA) Awards 2018 for the voluntary time he undertakes for the NFFF which is vital to its operation.

Now celebrating 80 years the CESA Conference and Awards are organised by the Catering Equipment Suppliers Association, the association for companies involved in the manufacture, import/export, distribution, installation & servicing of commercial catering equipment.

The NFFF are proud to have worked closely with CESA for a number of years including working together on building the legislation on frying equipment.

INDUSTRY TALK

NFFF President Andrew Crook said, “It’s an honour to receive the Order of Merit Certificate from Glenn Roberts Chairman of CESA. Although I have personally received this award it is recognition to everyone involved with the NFFF and the hard work and dedication the Board and I give to protect and promote the fish and chip industry.

It also goes to show that if everyone works together there is still a bright future for us as an industry.

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SIZZZZLING WITH SUCCESSES IN SAUSAGE AWARDS An award winning business has scooped three awards in a prestigious national competition. James T. Blakeman and Co Ltd has been handed a hat-trick of accolades in the UK Sausage Week Awards.

Results announced on the 29th October have confirmed the Newcastle-under-Lyme manufacturer has been highly commended in the innovative and traditional categories.

And its partnership with another leading brand has also been recognised with a highly commended award in the “Best Manufacturer Own Brand” sausage category.

The honours are the latest in a series of achievements by the family-owned business in this its 65th anniversary year.

James Morris, Head of Business Development, said: “These awards are extremely competitive with all the leading brands and manufacturers present. To come away with three highly commended awards in the face of such stiff competition is an excellent achievement and we are delighted with these successes.”

Already this year the company has been named the winner of the Manufacturer of the Year category at the Staffordshire Chambers’ 2018 Business Awards.

Blakemans is also a finalist in the hugely competitive Family Business Awards.

Mr Morris said: “We are constantly striving to improve performance and products and it is really rewarding for the staff to see their efforts paying off with these amazing awards. And it is particularly pleasing that they are being achieved in such a special anniversary year for our company.”

James T. Blakeman and Co Ltd introduced one of the latest food trends from the United States into Britain for the UK Sausage Week Awards.

It put forward a Wood Pitt Charcoal Pork sausage in the Innovative Category.

Mr Morris said: “Our research on the United States food market pointed us towards this particularly innovative-flavouring and we are very excited by it. And yes, it does use charcoal as an ingredient!

www.federationoffishfriers.co.uk

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

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more.

Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.”

Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans -fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality.“Frymax has long been established as the best cooking oil in the market”says Dan“Top quality food needs a top quality frying medium and there is none better than Frymax.

It certainly contributed to our winning this prestigious award” .

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THE REAL FOOD CAFE REELS IN AWARDS FOR GLUTEN-FREE FISH AND CHIPS The Real Food Café, based in Perthshire has scooped two Gold Awards at the FreeFrom Eating Out Awards 2018, which celebrate excellence in the free-from food service industry.

The Real Food Café was the only Scottish eatery to win Gold Awards in the Crème de la Crème category – an award open to previous winners – and the Fish and Chip Shops category.

INDUSTRY TALK

It marks the second year of success in the FreeFrom Eating Out Awards for the Tyndrum eatery, which took home a Gold Award in 2017 in the Fish and Chip Shops category.

34

Real Food Café owner Sarah Heward commented: “We’ve been serving gluten-free fish and chips since we opened in 2005, well before it became a mainstream trend.

We’re really invested in training staff around the importance of offering gluten-free options to our diners and ensuring that we cater for a wide range of dietary requirements.

“It’s absolutely fantastic to be recognised by the FreeFrom Eating Out Awards for our continued efforts to delight our customers with outstanding service and quality dishes that exceed their expectations. We look forward to another successful year in 2019.”

Held on 20 November at the Excel Centre in London, the FreeFrom Eating Out Awards, run by FreeFrom FoodsMatter, are in their fifth year.

Judges from the FreeFrom Eating Out Awards visited the café incognito to taste the fish and chips and test the knowledge and skills of staff members in catering for special dietary requirements.

FreeFrom Eating Out Awards Director Michelle BerriedaleJohnson said: “The overall standard of entries this year was extraordinarily high. It appears that if an eatery decides to go ‘freefrom’ they do it 110% and nothing is too much trouble to ensure that their food sensitive guests are not only kept safe but have a really enjoyable eating experience.”

Gluten-free fish and chips at the Real Food Cafe starts from £6.95 f or a snack portion, and is served with coeliac-friendly mushy peas, homemade tartare sauce and even gluten-free vinegar.

As well as fish and chips and other chip shop favourites, the café serves an award-winning selection of home baking, including its gluten-free chocolate fudge cake and fruit scone, both of which have previously been awarded a Great Taste Award.

NFFF ASSOCIATE MEMBERS NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board.

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

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

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

BUSINESS DIRECTORY

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

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1) AHDB Potatoes

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

2) Coeliac UK

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

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

3) FASFA

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

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

4) Marine Stewardship Council

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

The National Edible Oil Distributors’ Association (NEODA) was established in 1947. Its members include edible oil and fats refiners, processors, distributors, waste oil collectors (who also sell fresh oil) and cold pressed producers. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, potato preservatives) and other industry bodies.

NEODA is responsible for bringing National Fish & Chip Day to the public and has done since 2015. National Fish & Chip Day takes place on the first Friday in June every year.

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

6) The Fishermen’s Mission

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

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

7) Seafish

Seafish is a Non-Departmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry.

We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything and everyone - from fishermen and processors through to importers, retailers and food service providers.

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4 Opportunities to work on packages and campaigns exclusively for the NFFF members 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 As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a wellregulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent.

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

8) The Sustainable

Restaurant Association

The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out.

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

ENERGY/CARD PAYMENTS 9) Chip & Pin Solutions

Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members.

• Card Terminals & Card Processing • UK’s 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk

10) Utility Bidder

Utility Bidder is a revolutionary service, set up to ensure customers get the best gas 4 5

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

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

11) Energy4

Energy4 is a family owned business with a strong value of putting the customers first, we love to go the extra mile for all our customers. We guarantee to beat your renewals by making sure we get you the best prices for gas & electricity by going to over 27 different energy companies to search the market on the customers behalf for the best rates and prices. We offer a free service too all NFFF members, and can look in to everything from incorrect billing, to installing a new meter upgrade, too any issues you might be having with your current supplier. We take care of everything, so the customer can take care of their business while we do the leg work. With over 20 years’ experience in the gas and electricity industry no wonder everybody is turning to us for all their Utility needs including (Gas, Electricity, Water and Telecoms!)

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

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NFFF ASSOCIATE MEMBERS DUCT CLEANING/RANGE SERVICING 1) Deduct Limited

Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available.

Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk

7) Frytech Ltd

Chip Shop Range Engineers Contact: Keith McLaren Mob: 07944 552243 Email: Frytechservice@gmail.com

FINANCIAL, LEGAL AND INSURANCE

2) Discount Range Services Ltd

8) CF Capital

Providing services, repairs, and installations on fish and chip frying ranges we have the knowledge that you are looking for.

Specialising in Hopkins, Martyn Edwards and Frank Ford fish and chip ranges. We have over 35 years’ experience as fish and chip frying engineers. We carry most parts of these frying ranges of all models so we can carry out a first-time fix getting you back up and running.

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

Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.

The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu

10) Johnson Reed Catering

Finance

Equipment leasing for new and established fish and chip shops.

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

3) Duct Cleaning Service Ltd

Duct Cleaning Service have a wealth of experience working with fish and chip ranges ducting and extractors for clients across the UK. With over 35 years experience working with and for one of the country’s largest supplier of catering equipment and installer of fish and chip ranges HADDOCK RANGES Then HOPKINS CATERING, the team at Duct Cleaning knows every inch of your fish and chip range.

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

11) Morrish Solicitors LLP

Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk

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

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

5) KLS

12) SME Insurance Services

4) Keep Environmental Services

• Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk

Insurance for the National Federation of Fish Friers. Our team of experienced representatives have expert knowledge on the type and level of insurance fish and chip shops typically need and provide reassurance that you are in safe hands.

With access to a wide range of market leading insurance companies as well as other specialist insurers we can offer products which have been designed to meet the needs of your industry.

Tel: 0330 134 4558

6) Range Response

Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges 1

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NFFF MEMBER DISCOUN T AVAILAB LE

We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a significant number of fish and chip establishments throughout Great Britain.

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

FISH SUPPLIERS

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

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

20) Smedes Fine Foods

14) Unique Seafood Ltd

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

15) Collins Seafoods Limited

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

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

16) F Smales & Son Ltd

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

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

17) Pacific West

Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood.

A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

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

18) T Quality

‘Suppliers of fish and sundries to the fish and chip industry’.

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

Smedes is a family owned Business with a long-standing tradition of producing innovative, premium quality batter products. With more than 45 years of experience, we are proud to be THE specialist producer of the finest, crispiest batter mixes for fish and chicken. Also Gluten Free available.

Tel: NI/UK 0044 28 95680440 (office NI/UK) Tel: ROI 00353 66 7169029 (office Ireland) Email: Foodservice@smedesfood production.com Email: industry@smedesfoodproduction.com Web: www.smedesfoodproduction.com Agent Industry NI/UK/ROI: Web: www.lindenburg.org Email: Edmond@lindenburg.org Industrial supplier of functional ingredients and marinades

21) Dow Seeds

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

Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com

22) Kerry Foodservice

‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’

Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerry-foodservice.co.uk

23) Middleton Food Products

‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’

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

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19) Ceres | Pure Food Innovation

13) Thornhill Insurance

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DUCT CLEANING SERVICE LTD

GENERAL FOOD SUPPLIERS

Email: online@smeinsurance.com Web: www.smeinsurance.com/nfff

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BUSINESS DIRECTORY

nationwide and also offer duct cleaning.

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

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ISSUE 8 // DECEMBER 2018

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NFFF ASSOCIATE MEMBERS

BUSINESS DIRECTORY

1) S&B Herba Foods Ltd

Established in 1919, S&B Herba Foods Limited have a long heritage of expertise in servicing the food industry in the United Kingdom and Ireland. S&B Herba Foods Limited are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Their portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors.

Products are sourced from all over the world to meet the customers’ needs and are covered by S&B Herba Foods Limited quality assurance guarantee.

Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool. S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrow Fat Peas.

Ground Rice and Rice Cones are made by milling rice into coarse flour. Rice Cones are widely used by friers to dust fish before applying batter. A light application of Rice Cones onto wet fish helps absorb excess moisture. The rice cones create abond for improved batter adhesion and prevent the batter from spitting during frying. We carefully select only the best Marrow Fat Peas from a handful of UK growers. Great for mushy peas and snacks such as wasabi peas.

Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 E-mail: peter.walker@sbhf.com

GENERAL TRADE 2) B Smith Packaging

5) Hilton Smythe

Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service.

Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help.

Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com

6) Peel Tech

Suppliers of a multi award winning eco potato peel and starch recycle filtration system Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

7) Sign Focus

Sign Focus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions.

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

8) Celsius Systems UK Ltd

(Worcester) Ltd

BRC Certified supplier of bespoke packaging including fish & chip boxes & sundry items Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk

3) BD Signs

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

4) E.B. Gas Services

E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning.

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

9) Premier 1 Filtration

Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants across the UK and Europe.

We have over 30 years experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment. We can also supply spaces and accessories alongside Bold Chippers and Peelers.

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

10) Steve Hill Services

15) Nortech Foods Ltd

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

11) Vito UK

Market leaders in cooking oil filtration.

Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans.

German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk

OILS AND FATS

Processors Ltd

Manufacturer and Packer of Beef Dripping.

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

13) Flavoil

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

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

14) ADM Trading (UK) Limited

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

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‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk

16) Vandemoortele/P100

P100 has over 60 years of frying experience, helping to create great tasting food time and time again.

Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last.”

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

PIES, SAUSAGES AND MEATS 17) James T Blakeman Co Ltd

‘Manufacturers of sausage and meat products.’

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

18) Pukka

12) Duncrue Food

Suppliers of the Kooltrak refrigeration monitoring system and energy saving EndoCube to substantially reduce annual running cost.

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

FILTRATION

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

Founded by the Storer family in Leicestershire in 1963, Pukka Pies is an independent family-owned company that’s been supplying the fish frying trade with great quality and great tasting pies, pasties and sausages for over 50 years.

Pukka Pies is the UK’s number one pie brand and the chippy customers favourite pies and are available to order from over 80 distributors nationwide.

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

19) Karro Food Group

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

20) Meadow Vale Foods

Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade Contact: Shaun Weatherby Tel 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk

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NFFF ASSOCIATE MEMBERS POTATOES AND PRE PREP CHIPS

5) Bold Catering Equipment

1) Vic Graham & PG Chips

A reliable supplier of wholesales potatoes and freshly cut PG Chips based in Manchester, you just can’t beat Vic Graham for our quality service and price.

Catering for many restaurants, pubs and takeaway businesses, we have over 40 years’ experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

Once you’ve tried us, you won’t want to leave, here’s why:

6) Florigo

When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology.

Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind.

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

- We are suppliers of the best frying potato in the North of England.

- Delicious and fresh pre-cut PG Chips.

- We use only quality Lincolnshire and Cambridgeshire potatoes.

- We pride ourselves on our punctual delivery Monday to Saturday (don’t work Sundays).

- We offer excellent value for money Contact: Paul Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgraham.com

7) Henry Nuttall Ltd

The Original and Market leading Frying Range since 1865. With a successful history within the trade, you can ensure you are dealing with a dependable company to ensure the best service. Our frying ranges have stood the test of time, known for their reliability and recovery, ensuring they can cope with the busiest of shops. We offer the market leading High Efficiency ECO burners and Integral triple stage filtration system as standard across all our ranges with every range made bespoke for you.

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

2) Isle of Ely

Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier.

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

RANGES AND CATERING EQUIPMENT

3) Angel Refrigeration Ltd

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

Contact: Julie Croker Tel: 01327 810 370 Email: sales@angelrefrigeration.co.uk Website: www.angelrefrigeration.co.uk

8) Hewigo UK Ltd

‘Manufacturers of both continental style round pan and British deep pan fryers.

Nationwide coverage.’

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

9) KFE Ltd

KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops.

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

4) TYCO (Ansul Restaurant Fire

Suppression System)

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

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10) Mallinson’s of Oldham Ltd

For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe.

Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers.

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

11) Martyn Edwards/Frank Ford

At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment.

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

WHOLESALERS 12) Drywite

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

13) Friars Pride Ltd

Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply.

Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com

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

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

16) V A Whitley & Co Ltd

VA Whitley are the premier supplier to the Fish and Chip and Fast Food Trade in the North West of England, North Midlands and North and Mid Wales since 1899.

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

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

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15) JJ Food Service

14) Henry Colbeck Ltd

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

BUSINESS DIRECTORY

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

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

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ISSUE 8 // DECEMBER 2018

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MARY DICKSON (OBITUARY) The NFFF were sad to learn of the passing on 6th November of Mary Dickson, former Secretary of the NFFF Welsh area.

Mary was a stalwart for the Federation of Fish Friers and in Wales particularly, where alongside Adrian Herdman kept a strong interest in maintaining active groups in the area, thank you for all your work over many years.

The funeral took place on Thursday 22nd November 2018 at the St Isan Parish Church in Cardiff.

Our deepest sympathies and condolences to her family and friends.

A message from former NFFF President Arthur Parrington I felt very sad when I was given the news recently that Mary Dickson had passed away on the 6th November 2018. I am one of the few members of the Federation that can say they spent many happy times in the company of Mary and her husband Jim over the years covering the seventies and eighties, as I made the journey up the Federation ladder as Jim followed a similar route to become National Treasurer.

very lucky to have that. It is a fact that all the plaudits tend to go to the person in office but without our wives handling everything in the background we would be nothing.

Mary was a strength of her own, Jim was a large man both in body and personality, and Mary was a good fit.

She regularly attended the NFFF AGM and Conference as a delegate which was over three days at that time and made regular trips to the rostrum to propose motions or speak in support or opposition and it took a very brave person to get up and say anything that wasn’t in support. The contribution to the Welsh Area as its Treasurer also deserves a special mention.

The Federation in Wales have been fortunate to have benefited from having such an outgoing, intelligent yet warm and friendly couple, giving their time over so many years.

My thoughts along with those who know and have known the Dickson’s are with daughter Ann at this sad time, be proud Ann. Arthur

To have any success in our roles it was essential to have the active support of our wives and families and we were

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www.federationoffishfriers.co.uk

SELLING or BUYING a business? that’s OUR business…

Renowned Fish & Chip Shop Somerset Coastal Town Freehold £399,950 Takings £136,527pa Ref: CF34016X Bristol

01934 835566

Fish & Chip Shop Kings Lynn Leasehold £75,000 Takings £3,500pw Ref: R32018E Norfolk

01603 280873

Fish & Chip Shop Takeaway North Yorkshire Leasehold £85,000 Takings £3,000pw Ref: CF33060YK York

Fish & Chip Shop North Lincs Freehold £268,000 Takings £81,546pa (46 wks) Ref: CF33608G

01423 502121

Notts/Lincs/Leics 01858 469469

1 Successfully selling all types of catering businesses for over 50 years 1 For a FREE market appraisal, without obligation Head Office 01404 813952

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TRADERS BOARD

Now available to Buy online

42cm round papers

41 x 61 cm oblong papers

61 x 81 cm Kiremko liners

Henny Penny bags

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

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

Fish Posters on sale from NFFF! The NFFF are pleased to announce we have Fish Posters back in stock. Posters are available for £25 including VAT & packaging for NFFF members. Non NFFF members can buy the poster for £30 including VAT & packaging.

If you would like to place your order please contact Eileen on 0113 230 7044.

FOR SALE Traditional seaside fish & chip shop with prominent seafront location, panoramic sea views, located by the famous Cleethorpes Railway Station Clock Tower.

Formerly the railway refreshment rooms but has been a long standing fish shop business for last 30 years with just two leaseholders, offering good business longevity.

40 seat indoor eat in area, as well as outside seating. 4 pan HE range, fully equipped potato prep room, ample storage space, all equipment fixtures and fittings will be included in the sale.

Scope for extended opening hours. Lease fully negotiable and renewable at end of term. Ready to walk in and go business!

£240,000 leasehold.

Contact for more info, Laura Spavin, 07764179196

Account Books Back in Stock!

Account books are available for £7.50 including VAT and postage. If you would like to place your order please contact Eileen at the NFFF Head Office on 0113 230 7044.

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.

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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.federationoffishfriers.co.uk

DUCT CLEANING SERVICE LTD Duct Cleaning Services we are now TR19 compliant

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.

E-mail: info@ductcleaningserviceltd.co.uk

Tel Michael on 07580 799763 or Darren on 07974 676224.

Web: www.ductcleaningserviceltd.co.uk

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

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

Contact your local representative PRESIDENT Mr Andrew Crook

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

VICE PRESIDENT Mr Craig Maw

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

TREASURER Mr Alan Hanna

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

Regional Directors for England Mr Craig Buckley

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

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 8 // DECEMBER 2018

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

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

FEDERATION NOTICEBOARD

For all your ducting needs.

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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…BARRY DICKMAN, DIRECTOR OF BD SIGNS 1. What would you do with £500,000?

I’d finally get the boat I promised myself before I had the twins.

10 QUESTIONS WITH…

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

My favourite holiday abroad would be Mexico with a poolside bar and a play area for the kids. Favourite destination in the UK would be Home without any kids.

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

My favourite would Baseball because I can play it and least favourite would be football because I can’t understand what exactly is the offside rule.

Tequila and no kids.

7. What is your favourite drink?

Tequila (no surprises there).

8. Do you prefer cod or haddock?

Cod (easier to spell)

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

Peeling potatoes and eating it for breakfast tea and dinner, times were hard and my mum had a fish and chip shop.

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

Santa’s sack, because I could give away things without any cost. That goes to all you customers asking for a discount.

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

Just my wife, as I think I’d be the dead one if I said anyone else.

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6. Describe your perfect weekend.

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

Never ending, it’s the greatest brand ever born. I have so many choices of businesses to build signs for but I put my effort in this industry. That’s how much I believe in it.

www.federationoffishfriers.co.uk

ISSUE 8 // DECEMBER 2018

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www.federationoffishfriers.co.uk