Fish Friers Review Issue 8 2019

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 8 // NOVEMBER 2019

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

PRESIDENT’S NOTES

WELCOME TO THE

FRIERS

FISH

REVIEW

CONTENTS

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10

20

As we approach the end of the year it is a good opportunity to reflect on the past year.

2019 has been an extremely busy year for the NFFF. We have continued to develop our relationships with all the other cuisines through our work with the British Takeaway Campaign (BTC).

We are in the driving seat when it comes to the new T-level qualifications which will be available in a few years’ time.

We have supported the National Fish & Chip Awards and National Fish & Chip Day together with many other events that do such a great job in promoting our great dish.

We have handled many media enquiries, fighting back against negative press and fighting to get the facts out there. The most recent was NFFF Director Craig Buckley posing a question to the Prime Minister about VAT and Skills.

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We have helped many members and also launched many new careers through our Training Programmes.

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CONTACT US

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

FISH FRIERS REVIEW Issue 1 Booking Deadline - 13th January 2020 Copy Deadline - 20th January 2020 Publication Date - 14th February 2020

Become more environmentally friendly. Would you like to receive your future Fish Friers Review electronically?

Please contact the NFFF Head Office on 0113 230 7044.

I often see posts on social media made by shop owners saying that the NFFF does nothing for them.. I ask them “What have you done for the NFFF?”, with more members we can achieve much more. With more people getting involved the stronger we would be!

Next year is likely to be just as busy. We have plans to make membership easier for shops to cope with, as margins get tighter we know many are under pressure.

We want to help existing shops to operate more profitably and compete in the current trading environment. We are likely to face tighter legislation on calories and portion sizes, the NFFF will be representing the industry, alongside our friends in the BTC to make sure no unfair financial burden is placed upon operators.

So I wish you all a very happy festive period and look forward to representing you all as we head into the 20’s.

Andrew Crook NFFF President

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To find out more or to sign up today please visit: www.nfff.co.uk/pages/just-eat-exclusive-deal This offer is exclusive to NFFF members and expires on the 31st December 2019 so act quick. If you are not a member but want to join please contact the NFFF Head Office on 0113 230 7044.

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

Direct Debit Renewed Members

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New Members

2

Contact

Company

City/County

Contact

Company

City/County

Mr James Thornton

Captain Thornton’s Ltd

Leeds, West Yorkshire

Ms Faith Carpenter

Saltwater @ The Forum

Felixstowe, Suffolk

Mr Murad Nazli

West End Fish & Chips

Carmarthen, Wales

Mr Rashpal Johal

Fatz Chip & Diner

Telford, Shropshire

Mrs Lisa Woollas

Misterton Chippy & Café

Misterton, Doncaster

Mr Matthew Townsley

Ideal Fisheries

Armley, Leeds

Mr Ama Sidhu

Sidhu’s Chippy

Grimsby N E Lincs

Mr Christopher Seal

Codrophenia

Seaham, Co Durham

Mrs Arina Dubose

Abbey Fisheries

Selby N Yorks

Mrs Sarah Lewis

J J’s Fish Bar

Mr Cyril Magis

Marseille

France

Mr John Lewis

Mermaid Fish Bar

Ammanford Carmarthenshire Ammanford Carmarthenshire

Ms Leona Bannister

Nelson

Lancashire

Mrs Beryl Kosverloren

Beryl’s

Deventer Netherlands

Mr K G Ashok

A R Best Foods Ltd

Mr Ben Laws

Angel Fisheries

Whitby N Yorkshire

Mr Luke Louka

Whitehouse Fish & Chip Shop

Bedlington, Northumberland Sutton Coldfield Birmingham

Mr Suky Sangha

Solihull

West Midlands

Mr Stratis Kyriacou

Chris’s Fish n Chips

Barwell, Leics

Mrs Catherine Smith

Littleover

Derby

Mr Alex Thomson

Woolwell Fish Bar

Woolwell, Plymouth

Mrs Carole Frazer

Frasers

Egremont Cumbria Penarth Vale of Glamorgan

Mr Scott Turner

Gosport

Portsmouth Hants

Mr Abdul Qayyum

Plassey Fish Bar

Mr Alan McColm

The Real Food Café

Tyndrum Perthshire

Mrs Joanne Sellars

Sellars 3G Fish Bar

Lincoln

Mrs Lynn Donovan

Wistow

North Yorkshire

Mr Simon Li

Lims Fish & Chip Shop

Loddon Norfolk

Mr Stephen Scott

Batley

West Yorkshire

Ms Helen Houghton

Britz Fish & Chips

Swindon Wiltshire

Mr Jason Skellen

Eastleigh

Southampton

Mr Tony Smith

Heavenly Fish & Chicken

Whitehaven Cumbria

Mr Russell Uddin

The Blue Sari

Clacton on Sea Essex

www.nfff.co.uk

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TRAINING PORTAL New Better Business Training Workshops available from the NFFF! Our new Better Business Training Workshops are designed for people looking to fine tune certain areas within your business. Do you need assistance with your fish cutting or would like to learn if you are chipping away your profits with potato wastage, these workshops are perfect for you.

• Fish Cutting made simple • Chip away for a better profit • Batter up the Profits Fish Cutting made simple – covers: Looking at ways of cutting fish to reduce waste.

Cut fish to demonstrate good portion control.

Utilise fish trimmings to gain maximum profits.

Chip away for a better profit - covers: Look at different types of potatoes available for chips.

Look at the advantages/ disadvantages of potatoes to chips.

Look at advantages/disadvantages of Pre prep chips.

Fry the perfect chip.

Batter up the profits - covers Produce the perfect batter.

Look at the different types of batter available.

Look at the different brands of batter.

“After 16 years doing what we do, I wasn’t entirely convinced I would get a great deal out of the single day training course. I was wrong! We get into a routine of doing the same thing day in and out and with the time pressure of service approaching we tend not to be able to experiment.

The NFFF kitchen is amazingly well equipped and gave us the opportunity to try different techniques and approaches to the end goal of cooking amazing fish and chips. David (Miller) is a great guy, humorous, enormously experienced and made us strip back what we were doing and look at the underlying reasons why we do it. I am now also a convert to twice fried chips and now with the correct technique, we can produce a better product with much less waste.

After the course, my gears were turning all the way back in the car and couldn’t wait to get back to the shop and make some small changes that have had a major impact on the business. We have eliminated the use of rice cones and implemented some procedures for speeding up the batter making. We have also introduced some procedures in the potato prep room that increases our speed, gets a much better yield and most of all, saves money. We are 8 sacks a week better off, after 3 weeks that small change alone has paid for the course”.

These courses will be available on set dates, so please ring the NFFF for further details. The cost of each workshop is £80.00 per person plus vat based on a 3-hour session per workshop.

As these workshops are expected to be very popular, we recommend booking on them as soon as possible.

Full payment is required at the time of booking and is non-refundable.

To register your interest please contact training@nfff.co.uk or call 0113 230 7044.

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David Nicolaou, Auckley Friery “I had an excellent day training at the NFFF. I was pleasantly surprised with the high spec facilities they have, and it was run in a professional manner.

Undertaking the 1-day course with David Miller opened my eyes to how much raw product I was wasting and therefore literally throwing money in the bin. Since the course, I have made changes to how I portion and weigh each bit of fish and I have drastically reduced my fish bill”.

Drosos Joannou, John Dory’s Quorn

www.nfff.co.uk

POLARIS LEARNING LIMITED Apprenticeships designed to upskill the Scottish fish and shellfish sector.

Businesses across Scotland that process and sell fish and shellfish, including processing plants, fishmongers, supermarket fish counters and fish and chip shops, are being encouraged to engage with the family of apprenticeships to upskill their workforce.

Fish and Shellfish Modern Apprenticeships, developed by Seafish and delivered for the Scottish Government and Skills Development Scotland by award-winning learning provider Polaris Learning Limited, are designed to help employers create a skilled, motivated and responsive workforce to grow their business.

Modern Apprenticeships are recognised qualifications delivered with hands-on training in the workplace to improve productivity, profitability, morale and retention of staff. They are available to new and existing employees of all ages and give them the opportunity to learn in a more flexible way.

One of the big advantages is that apprentices earn while they learn, allowing them to gain recognised qualifications, skills, knowledge and experience and have excellent progression opportunities.

Polaris Learning works with businesses of all sizes across the whole of Scotland to deliver Apprenticeships (SCQF Level 5) and Apprenticeships (SCQF Level 6) in Fish and Shellfish.

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Gordon Gibb, Director of Food and Drink within Polaris Learning is an industry skills trainer and verifier. He says: “These accredited qualifications are ideal for upskilling both the existing workforce and new recruits and benefit businesses by improving productivity and giving employees a better understanding of their roles within the industry.”

“Polaris Learning is keen to see more fish and shellfish businesses across Scotland benefit from these qualifications.”

The Modern Apprenticeship is designed primarily for learners who wish to develop intermediate skills and knowledge, including fish market staff all the way through to staff serving and preparing fish and chips.

The SCQF Level 6 Apprenticeship is designed for learners who wish to develop advanced skills and knowledge, covering control, monitoring and management of processing operations as well as distribution, service and retail operations. This apprenticeship is ideal for supervisors and managers in fish frying businesses.

The Apprenticeship Family in Scotland is funded by the Scottish Government with support from the European Social Fund. Anybody interested in getting involved with the apprenticeship programme, whether as an employer or an apprentice can contact Polaris Learning Limited or Skills Development Scotland directly, email info@polaris-learning.com or visit our website www.polaris-learning.com

www.nfff.co.uk

For Golden Chips All Year choose DRYWITE

All Seasons Drywite All Seasons has been developed to address seasonal variations in the quality of potatoes. Winter or Summer, Old Potatoes or New Potatoes, All Seasons will improve your end product. It offers a variable dose option – for most of the year you will require a standard dose and at times you may be able to reduce, but when sugar levels are higher you can increase to suit.

Addressing these common issues with starch and sugar help eliminate darkened frying medium.

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COLEG CAMBRIA Darparwr Prentisiaethau Newydd ar gyfer Gogledd Cymru

New Apprenticeship Provider for North Wales

Coleg Cambria yw’r darparwr prentisiaethau diweddaraf i gynnig cefnogaeth i Ffriwyr Pysgod yng Nghymru. Wedi’i leoli yng Ngogledd Ddwyrain Cymru ac yn un o’r colegau mwyaf yn y Deyrnas Unedig, mae’r coleg yn ddiweddar wedi ehangu ei gefnogaeth i brentisiaethau i gynnwys ffriwyr pysgod yng Ngogledd Cymru.

Coleg Cambria are the latest apprenticeship provider to offer support for fish friers in Wales. Based in North East Wales and one of the largest colleges in the UK, Coleg Cambria have recently expanded their support for apprenticeships to include fish friers in North Wales.

Trwy weithio’n agos â Seafish, NFFF a Chymwysterau Bwyd a Diod (FDQ) Cyf, mae Coleg Cambria yn chwilio am grŵp bychan o ffriwyr pysgod i gymryd rhan mewn prosiect arbrofol, cyn ehangu ymhellach yn ddiweddarach yn y flwyddyn. I ddechrau, byddwn yn cynnig y prentisiaethau sy’n seiliedig ar fframweithiau sgiliau hyfedredd Lefel 2 a lefel 3 mewn pysgod a physgod cregyn, i ffriwyr pysgod ac yna i werthwyr pysgod a phroseswyr yn yr ardal.

Os ydych chi’n ffriwr pysgod yng Ngogledd Cymru a bod gennych chi ddiddordeb mewn prentisiaethau ar lefel gweithwyr, goruchwylwyr neu reolwyr yna cysylltwch â’r tîm Ymgysylltu â Chyflogwyr trwy anfon e-bost at employers@cambria.ac.uk neu ffonio 0300 30 30 006.

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Working closely with Seafish, the NFFF and with Food and Drink Qualifications (FDQ) Ltd, Coleg Cambria is looking for a small group of fish friers as part of their pilot project, before a wider rollout later in the year.

Apprenticeships based around the Level 2 and Level 3 fish and shellfish proficiency skills frameworks will initially be offered to fish friers and then later to fishmongers and processors in the region.

If you are a North Wales based fish frier with an interest in apprenticeships at operative, supervisor and manager levels then please get in touch with the Employer Engagement team on employers@cambria. ac.uk or 0300 30 30 006 and ask about apprenticeships for fish friers.

Gall Cambria ar gyfer Busnes helpu i godi safonau ffrio pysgod mewn bwytai a siopau pysgod a sglodion ledled Gogledd Cymru.

Cambria for Business can help raise the standards of fish frying in restaurants and fish & chip shops across North Wales.

Mae gan Cambria ar gyfer Busnes dîm o arbenigwyr sy'n cynnig Prentisiaethau Tystysgrif Lefel 2 neu 3 a Chymwysterau yn y Gwaith am Hyfedredd yn y Diwydiant Pysgod a Physgod Cregyn i'ch holl staff.

Bydd yn eich helpu i ddatblygu sgiliau a gwybodaeth am sgiliau ffrio, hylendid bwyd ac iechyd a diogelwch.

Cambria for Business has a team of experts that offer a Level 2 or 3 Certificate Apprenticeships and Workplace Qualifications for Proficiency in the Fish & Shellfish Industry for all your staff. This will help you develop skills and knowledge in frying skills, food hygiene and health & safety.

or

ose

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fish and

www.nfff.co.uk

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TO CELEBRATE 110 YEARS! …family run business Knights Fish Restaurant in Glastonbury, offered fish and chips for the price they were in 1909!

The shop has been in what became the Knight family ever since it was opened in 1909 by Mary Louisa Phillis and her business partner Mrs Hockey.

It got its name in 1932 when Mary’s daughter, Louie, took on the shop with her husband, Frank Knight. And there it has stayed.

“It’s always been on the same premises,” said Charlotte Mitchell - nee Knight - who now runs the restaurant with husband, Kevin.

“Frank and Louie lived here; just the front part of the building was the chip shop and the back was their accommodation.”

Having taken over the business 10 years ago Kevin Mitchell and his wife Charlotte are proud to keep the family business going today.

Behind the counter now, visitors are more likely than not to encounter a member of the Knight family, with Louie’s great-great-grandchildren George and Claire Morey - among those hose working at the shop - along with Bill Knight’s sons and daughter, Izzy Knight.

Regarding the day, Kevin said: “It was an excellent day, really positive.

“We have a good relationship with suppliers, some we inherited from Bill (Knight), Charlotte’s dad, and it was great to see them here.

“We sold about 110 one shilling meals, with a few more on our gluten free Thursday as well, but the interest generated by the publicity from the press and TV is still ongoing.

“People have been coming in and saying we saw you on the telly.”

BBC Points West spent the day at Knights fish ‘n’ chip shop filming the preparation of the food and interviewing Mr Knight.

Mr Mitchell said: “It was a great atmosphere and it was good to do something for the regular and loyal customers.

“It was very pleasing to see so many friends, family and regular customers enjoying themselves.

“Glastonbury is such a vibrant place, the High Street is always full, shops rarely remain empty for long.”

With the next generation waiting in the wings to join the family business the future looks bright for Glastonbury residents and Knights fish ‘n’ chip shop.

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www.nfff.co.uk

£1995.00 + VAT

Including 20 Days filters, 2yrs Warranty

ISSUE 8 // NOVEMBER 2019

Charity in England & Wales No 232822 and Scotland No SC039088

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GET READY FOR 160 YEARS! Fish and chips were founded in the UK back in 1860 and to this day it is still the UKs most iconic dish. 2020 will celebrate 160 years of fish and chips, and the NFFF is preparing a platform for all shops and industry suppliers to celebrate.

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

You can celebrate throughout the year or time it for a period in which you are usually quiet to help boost sales.

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

The NFFF will produce marketing material throughout the year for you to use and will be speaking to suppliers who are also keen to work and promote our great industry.”

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

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

In the coming weeks the NFFF will be adding marketing items such as the 160 years logo, posters, press releases and more to the NFFF Member Area for you to use and to help celebrate!

NFFF President Andrew Crook said, “The past few years have been hard as an industry and we will have to continue to work hard in the coming years. 160 years of fish and chips is a celebration for our industry and will link into other events throughout the year such as National Fish and Chip Day.

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maximise your menu

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

FOR MORE INFORMATION VISIT KERRY-FOODSERVICE.CO.UK ISSUE 7 // OCTOBER 2019

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WELCOME TO MIDDLETON’S Written by Andrew Crook, NFFF President Being on the exhibition circuit for quite a while and attending industry events, we have got to know the Middleton’s team very well. We were invited to take a tour of their facilities earlier in the year, but we couldn’t make the timings work, so it was great that we could rearrange it for the day after our Board Meeting in November.

We all know Middleton’s for their range of batters but as we were soon to discover their product range goes far beyond that. Middleton’s was founded by Len Middleton, Len started in fish and chips, going from one shop back in 1960 to fourteen. He then started to produce his own batter and wrapping paper, and that has now grown into the business they operate today. Len is still very active in the business, and his two sons Glen and Dean run the different arms of the Middleton Group.

Spread over several sites Middleton’s produce batters, coatings, glazes, cake mixes and rubs. They have a gluten free factory producing the same products in a completely separate atmosphere, they operate a cash and carry business, they produce and recycle paper for food wrapping etc and they also supply high quality paper for magazines. In fact the scale of the operation is amazing and testament to Len and his can do attitude, you honestly can’t help but be amazed.

The tour started in one of several test kitchens, this is where some of the magic happens and flavours are blended to produce the perfect recipe for Middleton’s many customers. We were presented with a range of bottles of natural extracts which are expertly combined to replicate any flavour that you could possibly imagine.

From basic BBQ sauce to amazing Asian flavours, you name it you can have it! These recipes, once approved, can then be replicated in bulk as customers orders are placed.

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Gluten free versions can also be developed and produced in their allergen free plant.

The Middleton Batter range is fairly extensive too, and its important that customers get the best results when it comes to frying. To achieve this, it is important to perform rigorous testing on the flour coming in and being able to blend different flours to ensure you smooth out any of the anomalies that you can get from a natural product.

The flour is then combined with other ingredients to the desired specification and then packaged in the various bag sizes the customer demands. A sample from every batch is retained for testing, in the food game you need to know the quality of goods you receive together with the quality of what you are putting out!

As the facility is in a built-up area the footprints of the buildings were a bit of an issue, so the warehouse had to go up! It had to be one of the highest sets of racking I have ever seen; the forklift cabs had to lift rather than just fork to ensure the operator can see what they are doing.

The Gluten Free facility is a much smaller factory but that area of the business is growing so it’s a real challenge to produce as many products as they do, with the added delay that can occur through some ingredients requiring testing to prove their gluten free credentials. It really is a military operation to manage the flow of ingredients to arrive at the right time.

We were then shown the latest facility Middleton’s are constructing to take all their paper production. This vast site represents significant investment from the company and shows just how far they have come.

www.nfff.co.uk

100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

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For your nearest stockist call 01302 390880

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 2020, organised by Seafish.

The three finalists are: • Hillycroft Fisheries, Leeds, West Yorkshire • Shillingfords Fish and Chips, Neath, West Glamorgan • The Real Food Cafe, Tyndrum, Perthshire 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.

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 perfect balance between good quality products, clean hygienic premises, outstanding shop appearance, and highly trained and competent managers and staff.

All finalists produced comprehensive portfolios of their work, that promoted and marketed their own Quality Award to their customers, community and the industry as a whole.

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

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The judging team this year included Andrew Crook (NFFF President), David Miller (NFFF Regional Director) and guest judges Georgina Colbeck from Henry Colbeck Limited and James Morris from James T Blakeman Co Ltd. The whole team have a vast experience of the fish and chip industry.

NFFF President Andrew Crook, “The NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers.

“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.

“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.”

www.nfff.co.uk

The 3 finalists will now attend the awards ceremony for the National Fish & Chip Awards to be held in London on 23rd January 2020, where the overall national winner will be announced.

New and Returning Quality Award Holders October and November 2019 Returning Members Contact

Company

City

Panny Apostolou

Seafish Restaurant

Ripley, Derbyshire

Gerard McMonagle

Superbites

Crossmagleb, Northern Ireland

Anthony Wells

Westgate Fish Bar

Elland, Huddersfield

Anthony Wells

Lindley Fish Bar

Lindley, Halifax

Contact

Company

City

John Ioannou

Belmont Bay Fish Bar

Harrow, Middlesex

New Members

*MSC

ISSUE 8 // NOVEMBER 2019

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SPUD WATCH POTATO MARKET UPDATE. UPTO 10% OF THE UK CROP STILL IN THE GROUND.

As Autumn draws to a close a significant percentage of the UK potato crop remains in the ground. This poses a problem for fryers all over the country. Currently unharvested potatoes are likely not to reach the high standard required for UK fish and chip shops. The fry colours of these potatoes will now be too dark. Therefore, there will less potatoes available that are suitable in store., creating another imbalance between supply and demand.

Ex farm prices have doubled since mid-September with further rises expected. This is the last thing everyone was expecting after much better summer growing conditions than last year.

Usually in these situations we would look to European potatoes to help supply volume but they’ve experienced the same conditions. In addition to this Poland had an extremely dry Summer, their total production is expected to be 1 million tons below average.

The question is will the weather settle down for the next 3 weeks to allow the remaining potatoes to be harvested in to store before the winter sets in?

POTATO STORAGE UPDATE Growers have been lifting potatoes in to store since late September. On an ordinary year ALL of the crop is harvested and safely in store by Halloween. This year due to excessive and prolonged rainfall over the harvest period up to 20% of the crop remains in waterlogged fields!

Depending on the weather in the next 3 weeks these potatoes may be harvested and stored or will be written off and left in the ground over winter.

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Chipping Potatoes once in store are cured down to 8/9°C where they will lay dormant for up to 9 months. Sprout suppressants are applied at intervals throughout the storage period to prevent sprouting. Potatoes are removed from store and packed for supply to Chip shops between November and July when the New Crop will arrive. Bulk stores are supplied November to March, and Box store March to June.

Thin skinned varieties such as Ramos and Challenger tend to be supplied first as they will not store so long, and thicker-skinned potatoes such as Markies tend to be released in the spring as they store longer.

Catch up – Have you caught up with David Mitchell from Mitchell Potatoes, who talks you through how to store your potatoes to keep them fresh and to help prevent waste in the Florigo – Supporting Training video.

Visit the Mitchell Potatoes social medias pages to view the video.

Mitchell Potatoes Ltd Potato wholesale and distribution.

@mitchellpots

Tel: 01926 633323

@mitchellspotatoes

@mitchellpots

info@mitchells-potatoes.co.uk www.mitchells-potatoes.co.uk

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THE

IN-FAVOUR FLAVOUR TO ADD ZING TO YOUR TRADITIONAL MENU

CROWD PLEASING, PROFIT INCREASING GOLDFISH BRAND SAUCES WWW.GOLDFISHBRANDPROFESSIONAL.COM 19

PRIME MINSTER QUESTION TIME Craig Buckley: “As a small business owner working in the fish and chip sector, I would like to know how will you help takeaway businesses deal with labour skills shortages and VAT? We know fish and chips are the nations favourite dish together with being a great nutritional meal and are one of, if not the, healthiest takeaways on the sector.”

Boris Johnson: “I love fish and chips and will do all I can to help and support the fish and chip sector. First of all post Brexit we will have access to our own marine and fisheries of the UK, and they will be under our control. Your raw material, your haddock, your cod, your scampi, all the stuff you sell will be more readily available and we will have a stronger UK fishing industry particularly in Scotland. We want to help small businesses with small business rate relief and will be talking more about that later in the campaign.

With staff shortage skills I think you make an extremely important point and what I want to see is people having the confidence in working all types of business and industries. We are putting 2 million into university education which is fantastic but we have also got to be training up young people to do all sorts of great jobs, so we are putting two billion pounds into improving our FE colleges as well, those in particularly which train people up for retail of all kinds, and last point that we want to do is help high streets and the towns. This will help the look and feels of the towns and to revitalise our towns, so we are supporting businesses and the way towns are, but we also want to have better connections for towns to drive footfall for you Craig, so more people come into your shops.”

Boris Johnson: “Of course on the VAT point Craig I get that, we will very much take that away and see what we can do and help small businesses. So, you don’t have an incentive to stay under the VAT threshold which is saying that you want to expand. Let me think about what we can do. Don’t forget when we leave the EU, which I hope is in January if we are elected with a working majority we will take back control we will be able to cut VAT on things we currently can’t under EU rules such as sanitary products, you name we can do it, and be able to run a very different VAT system.”

Presenter – “You do have the capacity to do that the moment, don’t you?”

Boris Johnson: “We can’t cut VAT on sanitary products” Presenter – “No no, but across the board, on most goods do you have the capacity to cut VAT.” Boris Johnson: “We can on a lot of things, but there are some things which we currently can’t. What I’m saying to Craig is that I will look at the points which he has specifically made about the level of VAT, which I think he is saying is deterring his expansion, and just on Norway and Iceland they are of course not members of the EU and we will continue to have very good relations with them as well as our EU partners.”

Presenter - “What specifically did you want to know about VAT.” Craig Buckley: “At the moment the VAT threshold splits the sector in a considerable way in terms of many shops feel its better business sense to stay under the VAT threshold which can stint the growth of our sector and also makes it unfair in terms of playing field, that ‘x’ number of shops are under and ‘x’ number of shops are over. Then also the level of VAT we feel as a sector, if the level was reduced, and the threshold reduced this would be more of a level playing field so the bigger items that we purchase such as potatoes, fish which you mentioned can be found around our shores but also most of our industry will actually purchase fish via Iceland and Norway so obviously Brexit is a factor in that, so it’s more to try make it more of a level playing field is what we hope to achieve.”

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WARNING IN PLACE AS UK PORK MARKET IS AFFECTED BY AFRICAN SWINE FEVER James T Blakeman & Co Ltd, one of Europe’s leading manufacturers of sausage and meat products are providing a warning to customers regarding the effects African Swine Fever (ASF) will have on the UK pork market.

Dear Customer, in turn has had a is currently in crisis which ry ust ind k por bal glo the , are As you may or may not be aw er experienced before. driving prices up to levels nev t, rke ma the on act imp e hug ican swine fever (ASF) na where an epidemic of Afr Chi m fro ted ina orig act nine other Asian countries The reason behind this imp e. This has now spread into pac id rap a at ead spr and plagued their farms orne. lippines as the disease is airb such as Vietnam and the Phi in 2019 (approx 250 million population has shrunk by 40% pig y’s ntr cou the t tha ted in the first quarter of 2020.

It is now estima This is predicted to reach 50% . ling cul and e eas dis to pigs) due as a staple has always been regarded er of pork (roughly 30%) and sum con t ges lar ’s rld wo China is the for its 1.4 billion people. the UK and Europe increase their imports from to had e hav ies ntr cou an orts are up by 40% in They along with the other Asi ure what they need. Their imp sec to t jus es pric t hes hig and are prepared to pay n countries. fall they have had in their ow 2019 just to meet the short levels in the second half k has already reached record por g se urin act nuf ma of e expecting to see prices increa Due to this the pric overwhelms supply, we are and dem as 0, 202 ly ear by of 2019 and ing months. further throughout the com UK/EU each zen and fresh pork from the fro of s ton 275 to tely ima rox app duct consistency and supply Here at Blakemans, we use we require to maintain pro els to lev h oug the thr rce us sou e to tak is itive prices to week and our key aim to source product at compet ed nag ma we y Jul In . ers all of our custom t sales volumes. end of December, covering curren on current volumes until the es, frozen pork that will take us pric our t of rke all d ma ure pay to sec ly but ent We have rec , have had little choice ply sup this e of ure sec som to on er es higher pric March 2020. However in ord This has seen us pay 60-70% na.

Chi to ed ort exp t duc pro against the value of on our products prices. ich has had a huge impact al our core raw materials, wh main reasons for our continu meat suppliers is one of the e cor our h wit ips nsh atio Long standing rel chilled material. els across both frozen and supply, with 100% supply lev etimes due to availability and competitively as possible, som as buy to ost upm our do l Whilst we wil t task. demand, this proves a difficul reased pricing, equally take this strain of inc can ips nsh atio rel g din tra our from us and to come out We would like to think that tency you’ve come to expect sis con and lity qua h hig e the foodservice industry. to still provide the sam businesses and suppliers to er ong str as ge llen cha this the other end of Your sincerely

James T Blakeman Co Ltd

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FISH & CHIPS ON THE INCA TRAIL Written by Malachy Mallon, The Dolphin Takeaway Thirty years in business, there’s no better way to celebrate than a “gift to thine own self”.

That’s what I said to my good friend and legendary Fish Frier, Mr Alan Hanna.

Alan said, “what/where/when?”

“Peru”, November 2019, I could hear myself muttering Alan said, “why not?”

Several phone calls and emails later (and a few sneaky ones) we set off for Peru, via Dublin, Heathrow, (flight cancellation, give us lemons and we make lemonade) Bogota, Lima (history tour) and on to Cusco, standing proudly at 11152 feet above sea level. We could immediately feel the short supply of oxygen! As Alan struggled to lift a bottle (crate) of Cusquena to his mouth, he said “surely it’s the lack of oxygen and not my midriff that’s making me breathless…………”, I responded with a blank non offensive expression on my face as it’s less than generous to insult ‘an old retired man’.

We were now starting to familiarise ourselves with are walking buddies, and Elvis. Not giving too much away at this stage, they weren’t to know anything about the NFFF or indeed our Regional Director & Treasurer as ‘he’ was in ‘listening’ and ‘nodding’ mode, I suspect he was testing the water in the hope he could sell a few memberships to people whose only interest in Fish & Chips was eating them….

Day 1. was drawing to a close, a bit of puffing and panting along way, we arrived at our 5***** hotel for the night, deluded we were, double tent under a tree, next to a river, well if that doesn’t make you want to run to the loo every 5 minutes nothing will. A little time to unwind and chill we were wondering what might be for dinner, fillet steak very well done (burnt to a crisp) was mentioned, again delusional.

Three or four days pattering around Cusco taking in the sights and absorbing a little history (now beginning to feel like the History channel) all the while we were drinking Cocoa & Muna tea’s in the hope that we’d restore our youthful good looks, until there was a realisation, we were in Cusco, not Lourdes!! So, I guess the tea was meant to help us acclimatise.

The time had arrived, “dinners ready” shouted Elvis, so in we trundled to the mess tent, took our wobbly stool and sat patiently awaiting our first of what we had hoped would be a hot meal.

After taking in some spectacular sights, the day arrived to start ‘roughing it up’ and head for the hills. Bags packed, repacked, list made, scored off, then packed again, we set off with our 4 new friends from mainland UK, under the watchful eye of ‘Elvis’ and not a Blue Suede Shoe in sight.

Mr Hanna looked at me and said…

If ever you have had the good fortune to visit Peru then you’ll know that driving instructors are unheard of!

The journey to the start of our expedition was a cross between a roller coaster ride and dodgem cars, more like ‘white water rafting’.

At the start of our trek we were fully briefed on what we might see and experience over the next few days, including snakes, which just happens to be Alan’s favourite pet, but

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we were duly informed that in Elvis’s 8 years of leading groups he’d only ever seen snakes twice, so on that basis Mr Hanna breathed a sigh of relief! Off we went with an open mind on what we might experience over the next few days, but at the same time realising that we were in the midst of natural beauty steeped in history.

Elvis announced that we were having Fish & Chips for dinner….

“What’s going on?”

I handed him 2 bags, one with his chef’s jacket and the other contained Kerry Foods ‘Smart Batter Mix’, “get yourself organised otherwise we’re getting no dinner”.

What he wasn’t to know, his lovely wife gave me his ‘whites’ in Newcastle Upon Tyne at the NFFF Ball, and I’d requested the tour operator facilitate the cooking of Fish & Chips on the world famous Inca Trail.

What most don’t know is that Peru produces 3800 varieties of potatoes, and the one selected by us, 21.5% dry matter, and less than 0.25% sugar, were the perfect accompaniment to the fresh trout we fried in ‘Smart Batter’. That was the easy

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part but trying to ‘peel spuds’ with a 12inch blunt knife in a dimly lit environment isn’t exactly ideal. Little did they know we had a Quality Award assessor and the NFFF Regional Director for NI in their presence, which all contributed to my hands ‘shaking like a twig in autumn’ trying to remove skin and dimples from Peru’s finest produce.

The fish, well let’s say, it was beautifully fresh, so fresh I think it swam to us, complete with head, but one big head in (Alan cough cough) any kitchen is enough for one day, so dutifully removed, skinned and filleted we were ready for cooking…

Chips finely cut, washed & drained, the trout now in goujons, we set about frying tonight’s dinner in a shallow pan with 1 litre of oil, heated on a gas ring (no thermometer or thermostat) using droplets of water to test the temperature.

20 mins later, dinner was served. Delighted and surprised, trekkers and crew fed, we bedded down for the night.

Day 2. 06.00am start, bags packed, breakfast consumed, off we went, this time it was lots and lots of climbing, today was all about ‘pacing and breathing’ well, that was until ‘snake number 3 in 8 years’, was spotted, at which point Alan found a renewed burst of speed, and quicker than the smell of a guinea pig up your nose…….he was off like a rocket.

Normality resumed, a little sunshine, shortness of breath, we reached ‘Dead Woman’s Pass’ standing tall at 4215m (13828feet) and like the flick of a switch the sky opened, but not deterred by the downpour we continued our journey into the evening. Dinner tonight, prepared by Julian our chef, was chicken Goujons, using the remains of our batter mix. Delicious!!

Day 3. 05.00am, Elvis announced that this is an easier day than yesterday……what he wasn’t counting for was a certain Regional Director being armed with a body fitted GoPro. One person’s interpretation of ‘easy’ can vary greatly from another! I understand that certain expletives were recorded along todays 18km trek, as km after km we experienced narrow paths and sheer drops, not Alan’s favourite terrain, ‘the man was sweating profusely’ at which point not even a stethoscope could have heard him

ISSUE 8 // NOVEMBER 2019

breathing, just the occasional ‘F’ and ‘B’ and a few other choice words I couldn’t possibly repeat. Camp reached for the evening, breathing restored, bare feet in a tub of hot water, and a renewed sense of calmness. Over dinner, where the chef had baked us a celebratory cake, (I kid you not, a cake baked in a saucepan over a gas ring, amazing) Elvis recapped on today’s trek and briefed us on Day 4, our start time, and what we should expect. To our tents we went, and just as I was about to go to sleep I could hear ‘Hanna’ (at this stage everything was shortened) mutter…

“Malack, what time do we have to get up?”

Says I “Half ‘bleeping’ three”, now go to sleep.

Day 4. 03.30am, complete darkness, we were awakened by the rustle of our support team, cocoa tea at the ready, head torch on, eyes squinting, soggy toast consumed, not much talk, we packed our bits up for the final push to the most beautiful of sights we ever experienced, Machu Picchu, the sky was blue, the air was still, and the sun brought its beauty alive. It was surreal to be in this beautiful place that we had admired from afar for years. On the previous evening at dinner I said to Elvis, “this has been pretty amazing so far, how can Machu beat this?”. His reply, “wait and see for yourself” well, I can honestly say, the whole experience ‘under promised and over delivered’ BREATHTAKING. The hills and Machu now behind us we returned to Aguas Calientas for an overnight stay before making the long slow journey home, reminiscing along the way, and not a lie being told.

30 years cooking Fish & Chips in Europe Fish & Chips Africa 2018 Fish & Chips South America 2019 Fish & Chips Nepal Asia 2020??

2021 Antarctica? Australia? North America?

Who knows!!

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HOW TO GIVE YOUR CHIP SHOP AN IMMACULATE CLEAN

By Tim and Kelly Barnes of Krispies, Winners of National Fish & Chip Shop of the Year 2019 P&G Professional™ (the away-from-home division of Procter & Gamble) has partnered with Krispies Fish & Chip Shop of Exmouth, winners of the Fish & Chip Shop of the Year 2019, to show how restaurant operators can create a 5 star clean experience for even the toughest of challenges. Here Tim and Kelly reveal their cleaning tips in order to ‘cease the grease’.

The brands you choose to clean your kitchen, just like the ingredients in your food, can make a world of difference in the way you run your business. According to the National Federation of Fish Friers, Britons spend a staggering £1.2 billion on fish and chips annually in the UK, with almost a quarter (22%) visiting a fish and chip shop every week.

Recent research by P&G Professional* shows 81% of customers agree cleanliness is an important factor when deciding whether they will return to a Fish & Chip shop.

Cleaning should therefore be a key part of your business strategy, and the brands you choose should be a part of your strategy as well. With repeat business hanging in the balance what steps can you take to cease the grease?

CUT THROUGH THE GREASE There’s no denying it helps make fish and chips delicious.

Grease can be your best friend but also worst enemy. It can get everywhere, even in the places you least expect. and is particularly tough to remove.

As a rule of thumb, if a counter top or table feels sticky, or greasy, even right after it has been cleaned, the soil hasn’t been properly eliminated. A common mistake is to wipe with a cloth dipped in sanitizer, but this is often not an effective cleaning solution. You must clean first before sanitizing to fully remove the soil, grease and grime. To cut time and costs, try using a high-quality multipurpose product such as Flash Professional Disinfecting Degreaser in the kitchen which will both clean and disinfect surfaces, allowing your staff to wipe out grease in half the time.**

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Kelly from Krispies says: “Our staff know if they have time to lean, then they have time to clean! We have one person per shift assigned to cleaning surfaces every hour and then someone will also wipe them down at the end of the day.

And if there are any slow periods during the day, we use that time to clean too.”

DON’T RELY ON POT LUCK When washing pots and pans, it is very important to be thorough. Try using an effective grease-removing product such as Fairy. Make sure you’re using hot water full of Fairy suds to help cease the grease. Fairy Professional dishwashing solutions are not only good at cutting through grease, but also gentle on hands and last three times longer for sparkling results.

FORGET ME NOT There are a number of typically forgotten, yet still important areas that need to be cleaned - make sure nothing is missed! These places include; fridge seals, microwaves, skirting, doors and frames. All of these can easily be cleaned with the help of hot soapy Fairy Professional solutions or Flash Professional multipurpose cleaner for extra greasy overlooked areas.

Tim from Krispies says: “Keeping Krispies sparkling is important to us not just to maintain a high standard of hygiene but to uphold our reputation for delicious food in a clean environment. A large part of the judging process for the ‘Fish & Chip of the Year’ award is based on clean, so we’re delighted to be working with P&G Professional to spread the word about how to clean to the highest standard in the most effective and efficient way possible.

Alongside irresistible fish & chips, it’s essential for repeat business and to secure a spotless reputation.”

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P&G Professional solutions for2019 kitchens and more ISSUE 7 // OCTOBER

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What’s Cooking?

Sunday 9th February, Yorkshire Event Centre, Harrogate HG2 8NZ 9.30am - 4.30pm

THE exhibition for anyone involved in the Fish & Chip and Fast Food Markets – owners, managers, friers.

Everyone is welcome!

It’s organised and managed by Henry Colbeck and a visit is a guaranteed way to keep up-to-date with all the latest news, products, and services, in fact, everything that is going-on in Fish & Chips and Fast Food!

All customers of Henry Colbeck will receive FREE tickets in the post.

If you’re not a customer yet, simply email marketing@colbeck.co.uk and we’ll get tickets out to you!

Henry Colbeck

More than just a supplier!

If you haven’t been to one of our exhibitions before, here’s just a taste of what you can expect; Improve Your Profits Packaging Frying Oils & Fats Fish Find out Chip-In

Discover the latest new trends to add profit-making ideas to your menus.

Biodegradable! Compostable! Recyclable! Packaging can be a bit of a minefield! All major manufacturers exhibit and can answer your queries and concerns.

Learn about the latest developments in oils & fats, directly from the processors.

Talk to the main suppliers about landings and sustainability.

What’s new in signage and digital menus, frying ranges and equipment.

Take part in our customer survey.

We want your views and feedback!

PLUS!

Exclusive Offers!

Meet up with other Fish Friers.

Take part in competitions.

Enjoy FREE refreshments!

Product sampling!

Entertainment for the children!

Don’t Miss It! For more information about visiting or to book a stand please contact; Jackie Pearson - jackie.pearson@colbeck.co.uk Heather Ainsworth - heather.ainsworth@colbeck.co.uk

www.colbeck.co.uk Follow us on Facebook, Twitter and Instagram.

@HenryColbeck

Henry Colbeck

More than just a supplier!

THE CHIP SHOP CALENDAR LAUNCH REIGNITES PASSION FOR SOCIAL MEDIA AT FISH AND CHIP The Chip Shop Calendar, powered by Eat Marketing, has launched, providing fish and chip shops with over a hundred ideas for social media content.

The free to use online calendar has been designed specifically for fish and chip businesses and combines both national and international events, industry awareness days and social trending topics into one centralised resource.

Each event listing includes advice for structuring a social media post along with relevant hashtags to include.

Maria Louca, Sales and Marketing Director at Eat Marketing, said: “From working with many fish and chip shop brands in the UK, we understand how difficult it can be for shop owners to find the time to post regularly on social media.

“At Eat Marketing, we wanted to create a tool that would benefit not only our clients but also other fish and chip shops in generating creative ideas for social content.

“We hope that The Chip Shop Calendar inspires fish and chip shops to get creative with their social media posts and engage more customers.”

Alongside The Chip Shop Calendar, Eat Marketing have also launched three social media packages tailored specifically to the fish and chip industry.

The new social packages have been created to help take the pressure off posting for fish and chip shops, allowing owners to focus on their business. Members of the NFFF can also receive a 10% discount on the packages.

To view The Chip Shop Calendar visit http:// chipshopcalendar.co.uk.

To find out more information about Eat Marketing’s social media packages, please visit https://eat-marketing. co.uk/social-packages/.

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SLICES

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PEOPLE’S PIE CAMPAIGN PUKKA PUTS FISH AND CHIP SHOPS AT THE HEART OF PEOPLE’S PIE CAMPAIGN Pukka remains the UK’s favourite fish and chip shop pie brand by a country mile, and returns to its roots in a campaign urging the nation to visit their local chippy.

Fish Friers Review Editor, Robert Norris, takes a closer look at The People’s Pie campaign and the brand’s longterm commitment to the fish and chip shop industry.

As the nation’s favourite fish and chip shop pie brand, I was thrilled to work with Pukka to put Rothley Fisheries, an NFFF member, at the centre of a new nationwide TV campaign.

The bold campaign – entitled The People’s Pie – hit screens on 18th September and “put fish and chip shops at the heart of the Pukka story,” explains Pukka’s General Manager, Isaac Fisher. “It’s an essential part of our business, so it was important to us to remind people in the UK that nothing beats tucking into a Pukka pie from the chippy1.”

Pukka has been a fish and chip shop teatime staple since 1963 and the campaign comes as new NFFF research reveals pie sales have increased over the past year for 25 per cent of chippy owners. Of those whose pie sales have increased, 50 per cent believe it is because pies are becoming increasingly popular2.

“We are witnessing a renaissance of traditional Britishness – especially when it comes to food choices. People want good, honest food, and fish and chip shops offer an easy and tasty option for consumers looking for a convenient meal. They are part of the fabric of the nation, so it was an easy decision to give the chippy a starring role in our ad,” continues Fisher.

The 30-second and 10-second ad versions were launched across TV and VOD and have so far reached over 32 million people nationwide, according to the family-owned business. With a presence across popular channels including ITV, Channel 4 and Sky, the ad was broadcast from Wednesday to Saturday, when research shows people are most likely to consider eating pies for their evening meal3.

“This year’s launch is just the beginning and our bold People’s Pie campaign will be returning to screens early on in 2020 – a key time as people look for great value takeaway options after Christmas. We believe there is a huge opportunity for Pukka to help drive footfall into fish and chip shops and we are excited to see what the next chapter brings,” concludes Fisher.

Point of Sale & Ordering Pukka continues to back the People’s Pie campaign with a suite of point of sale materials for the fish and chip shop trade, including open/closed signs, posters, swinger pavement signs, and wall-mounted signs All are available from the trade section of the Pukka website www.pukkapies.co.uk

New Veggie Cheese, Leek & Potato Pie Pukka’s award-winning4 and vegetarian-friendly Cheese, Leek & Potato pie is available to stock in fish and chip shops. To order directly, call now on 0116 264 4000 or contact your local wholesaler

Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 NFFF research commissioned by Pukka 1st August – 6th September 2019 3 Pukka commissioned research 2019 4 Winner in the Vegetarian-Vegan category at The Grocer New Product Awards 2019 1

2

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Heat up your sales AWARD-WINNING Veggie Cheese, Leek Potato pie now available for fish chip shops1 NEW POINT OF SALE available to order at pukkapies.co.uk STOCK UP with the nation’s favourite fish chip shop pie brand 2

1

Order your free open/close sign from www.pukkapies.co.uk

Call us to order now on: 0116 264 4000

Winner in the Vegetarian-Vegan category at The Grocer New Product Awards 2019 2 Censuswide study of 2,019 adults conducted between 19.07.2019 & 23.07.2019

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

Weston Grove Promotes Sustainability

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

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

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

Customer Preferences

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

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

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

smaller portions and healthier specials on their menu.

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

Quality

The passion for quality remains paramount.

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

The Fryers’ Favourite For Over 60 Years.

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

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

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

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

T ne ake w a w Fr lo w ym ok w a a .fr x t ym w th ax ebs e g .c ite rea o. o t uk n

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

The Fryers’ Favourite For Over 60 Years.

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

THE MCWHINNEY MARATHON Written by Kevin McWhinney, McWhinney Sausages The last year has been a marathon for me and my family in more ways than one.

At the end of 2018 my wife Elaine decided that she had had enough of me complaining that I didn’t feel well and arranged an appointment with our GP. As I suffer from needle phobia she knew that I would never contact the doctor, so she did so on my behalf.

An appointment was duly arranged and after some sedatives a range of tests were finally carried out. It turned out to be a blessing in disguise as the tests showed that I had developed cancer. An operation followed in January this year and as a result I had to have two-thirds of my colon removed.

Shortly after this it was discovered that despite stopping smoking fifteen years ago, I had mild emphysema. As if that wasn’t enough, it was then that I discovered that I had Coeliac Disease. My initial thought when I heard this news was that I could no longer eat the delicious sausages which our company produce. I was also told that my undiagnosed Coeliac Disease was most likely a contributory factor in my cancer diagnosis.

My catalogue of disasters was not yet at an end as I was then told that I have osteoporosis and need a hip replacement. An operation has been scheduled for November 2019.

As a result of my various illnesses and the fact that I have been deprived of eating and enjoying McWhinney’s sausages, I have decided to make a gluten-free sausage.

Ivan Bond, our Sales and Marketing Manager, has been asking for such a product for some time now, as he had been asked by our customers for such a product. My reluctance to produce a gluten-free product was due to the fact that I did not want to produce a gluten-free product for the sake of it. I would only produce a product that was as good as our existing sausages.

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My son Scott witnessed this marathon battle and wondered what he could do to help in some way. He decided to run a marathon on 19th October to try and raise money for Cancer Research.

Scott is a busy barrister, but he has managed to train regularly for the marathon despite his busy schedule. He was also acutely aware that this was not the first time our family has had to deal with cancer having lost his Grandfather Bert (Elaine’s father) to cancer some years ago.

Elaine and I, along with Scott and his wife Lynsey set sail for Scotland on the 18th October and drove to the marathon venue. You can not imagine how proud we all were when we watched Scott cross the finish line.

I will be delighted if the money raised as a result of Scott’s efforts can help Cancer Research to help find a cure for this dreadful disease that affects so many families each year.

Scott has set up a JustGiving page for anyone who would like to contribute to this wonderful charity. His page can be accessed using the following link: http://www.justgiving.com/Scott-McWhinney1?utm_id=124

The goal-posts had now moved and I needed to start work on producing a gluten-free sausage. After several attempts over the last number of months I finally came up with a product which met all the essential criteria – a gluten-free sausage which tastes like an original McWhinney’s sausage should.

We hope to release this sausage in the near future.

So watch this space.

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PAPA’S FISH AND CHIPS RAISES £6,563 FOR CHILDREN IN NEED! Papa’s Fish and Chips sold their regular fish and chips for £1 on Monday the 11 November. The Children in Need fundraiser drew huge crowds to the popular fish and chip chain and saw people queuing on mass and ironically down Cleethorpes Pier.

Additional fundraising activities such as the Batter Bucket Challenge, Batter Baths and bouncy castles also took place in a bid to raise funds.

Dino Papas said: “We love working with our local communities to help make a difference and have picked Children in Need as the charity to fundraise for as they support so many local charities that help out children.

We have raised a fantastic amount and we are grateful for everyone who came along.”

This year’s Children In Need TV appeal raised £47.9m which was hosted by Marvin and Rochelle Humes, Mel Giedroyc, Tom Allen, Graham Norton, Ade Adepitan and Tess Daly.

The BBC’s Children in Need appeal began in 1980 and raised £1 million in its first year.

As of 2018, £1 billion has been raised since the appeal’s launch to support children and young people across the UK. The charity’s mascot, Pudsey Bear, was introduced in 1985.

Children in Need provides grants to projects in the UK which focus on children and young people who are disadvantaged.

38

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39

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

4 Opportunity to work exclusively with our NFFF members newsletter

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

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

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

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

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

AHDB Potatoes

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

Coeliac UK

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

FASFA

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

Marine Stewardship Council

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

NEODA

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

The Fishermen’s Mission

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

Seafish

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

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

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

Energy4

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

Active Payments

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

DUCT CLEANING/RANGE SERVICING

Discount Range Services Ltd

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

Duct Cleaning Service Ltd

DUCT CLEANING SERVICE LTD

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

Keep Environmental Services

ENERGY/CARD PAYMENTS

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

Valitor

KLS

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

40

Utility Bidder

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

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 Range Response

Pacific West

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

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

Frytech Ltd

T Quality

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

FINANCIAL, LEGAL AND INSURANCE

CF Capital

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

Johnson Reed Catering Finance

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

Morrish Solicitors LLP

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

Thornhill Insurance

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

FISH SUPPLIERS

Unique Seafood Ltd

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

Collins Seafoods Limited

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

F Smales & Son Ltd

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

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

GENERAL FOOD SUPPLIERS

Blenders

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

Ceres | Pure Food Innovation

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

Kerry Foodservice

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

Middleton Food Products

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

S&B Herba Foods Ltd

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

Sarson’s

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

www.nfff.co.uk

NFFF ASSOCIATE MEMBERS Keejays Ltd

Sauce makers to the Fish and Chip Industry

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

GENERAL TRADE

B Smith Packaging (Worcester) Ltd

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

BD Signs

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

E.B. Gas Services

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

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

Hilton Smythe

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

Peel Tech

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

Sign Focus

FILTRATION

Holland’s Pies

Premier 1 Filtration

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

Steve Hill Services

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

Tel: - 01452 521081 or Mobile: 07860 232741

Vito UK

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

OILS AND FATS

Duncrue Food Processors Ltd

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

ADM Trading (UK) Limited

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

Nortech Foods Ltd

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

Vandemoortele/P100

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

PIES, SAUSAGES AND MEATS

James T Blakeman Co Ltd

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

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

RotaCloud

Pukka

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

Silverglide Ltd

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

CheckIT

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

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

Karro Food Group

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

Kepak

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

ISSUE 8 // NOVEMBER 2019

Hewigo UK Ltd

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

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

Meadow Vale Foods

KFE Ltd

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

POTATOES AND PRE PREP CHIPS

Vic Graham & PG Chips

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

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

Mallinson’s of Oldham Ltd

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

WHOLESALERS

Drywite

Isle of Ely

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

Mitchell Potatoes Ltd

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

Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk

Jess Turner Potato Merchant

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

RANGES AND CATERING EQUIPMENT

TYCO (Ansul Restaurant Fire Suppression System)

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

Bold Catering Equipment

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

Florigo

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

Henry Nuttall Ltd

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

Friars Pride Ltd

Henry Colbeck Ltd

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

JJ Food Service

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

V A Whitley & Co Ltd

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

MARKETING

Eat Marketing

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

Magic Stamp

Email: hello@themagicstamp.com Website: www.themagicstamp.com/

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

41

TRADERS BOARD

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

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

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

NFFF HEAD OFFICE

CHRISTMAS CLOSURE The NFFF offices will be closed from 4.30pm on Monday 23rd December 2019 to 8.30am on Thursday 2nd January 2020.

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

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

Price - £85k

Please contact Alex on 07881553740 PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country.

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

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

42

The NFFF 24 hours out of office contact NFFF President Andrew Crook, will be available for any urgent enquiries over this period via the following methods.

Mobile: 07748 631697 Email: andrew@skippersfishbar.com If you need to contact the Lighthouse Business Protection Service, contact details can be found on the NFFF Member Area at www.nfff.co.uk We would like to wish all of our members a Merry Christmas and a Prosperous New Year!

Christmas Opening Templates With Christmas just around the corner, keep your customers up to date with your Christmas opening times.

The NFFF have produced a couple of templates for NFFF members to use.

Simply log into the NFFF Member Area to download the templates.

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

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

www.nfff.co.uk

FEDERATION NOTICEBOARD NFFF Head Office Contact National Federation of Fish Friers

Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ Tel: 0113 230 7044 Email: mail@nfff.co.uk Web: www.nfff.co.uk General Office PA to the Directors Karen Clark – karen@nfff.co.uk

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

Contact your local representative PRESIDENT Mr Andrew Crook

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

VICE PRESIDENT Mr Craig Maw

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

TREASURER Mr Alan Hanna

Miss Caroline Murphy

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

Mr David Miller

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

Regional Director for Scotland Mr Stuart Atkinson

Tel: 07711216416 Email: alan@pitstopfastfood.com 87 Ballyveaghbeg Road, Kilkeel, County Down BT34 4XL

Tel: 07885 249855 Email: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus, DD8 3BJ

Regional Directors for England

Regional Director for Wales

Mr Craig Buckley

Mr John Penaluna

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

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

Ms Lesley Graves

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

Mr Hugh Mantle

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

ISSUE 8 // NOVEMBER 2019

Regional Director for Northern Ireland Mr Alan Hanna

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

43

10 WISHES FOR 2020… ...from the NFFF Board Andrew Crook

David Miller

NFFF President:

Regional Director for England:

My wish is for the industry to pull closer together. We have the best network out of any of the takeaway cuisines but we can get better, by sharing ideas, getting involved in the awards, national fish and chip day and the other events. We all care about fish and chips and by all doing our bit we have a huge impact.

Hugh Mantle

Craig Maw

Regional Director for England:

NFFF Vice President: My wish is for people to be kinder to our industry and the people who work in it.

That they respect our product and the effort we put in to creating it.

Alan Hanna NFFF Treasurer: My wish for 2020 is that more Northern Irish shops see the benefit of joining the National Federation of Fish Friers. We have a great industry in Northern Ireland, and it would be beneficial for us all to come together and work as one. I would love for VAT to be addressed by the party that is elected.

Craig Buckley Regional Director for England: My wish for 2020 is that as an industry we pull through the current political position and see a conclusion to BREXIT. I also hope we can work closely with the fishing industry and see fish prices remain stable.

Caroline Murphy Regional Director for England: My wish is that the current talent and professionalism within our industry continues to get recognised. We have a difficult year ahead in terms of staff recruitment, so recognising the importance of training to aid staff retention is crucial in response to this. Fish and chips is a great industry to work in, and we need to work together to spread the word and create the desirable and rewarding career path it can be.

44

My wish for 2020 is that the weather next year is kind to our potato growers and the seas stay calm for our fisherman, because we are all in it together. Have a great year everyone.

My wish is for a more consistent approach by Environmental Health Officers, not only across the country, but across their own area!!

Lesley Graves Regional Director for England: My wish for 2020 would be for VAT to be looked at favourably by our government and (as I’m greedy) for commodity prices to stabilise.

Stuart Atkinson Regional Director for Scotland: My wish is for the public and the media to start to appreciate the provenance of our key ingredients, the skill required to produce great Fish & Chips and attach a more realistic (higher) value to our end product.

John Penaluna Regional Director for Wales: My wish is that as an industry we experience a long period of consistency, ensuring that businesses have the opportunity to strengthen their quality and financial status.

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

2

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

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

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