CELEBRATING 95 YEARS OF PUBLICATION ISSUE 8 // DECEMBER 2020
BECOME A MEMBER ONLINE TODAY BY VISITING: WWW.NFFF.CO.UK
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PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Unfortunately, this issue see’s us reporting on some very sad news. We recently lost a fish and chip legend, Arthur Parrington, long time member and holder of various positions within the NFFF over many years. Living in the Northwest, I was lucky enough to spend a lot of time with Arthur over the years, at the Northwest meetings and in Leeds at the NFFF HQ and Training Academy which Arthur and Arnold Scholes created. Arthur taught me, and many others, a lot about the history of the NFFF and the way it functioned over the years, what he didn’t know about fish and chips was not worth knowing. Arthur was fish and chips through and through and dedicated his life to the industry. He will certainly be missed. I am sure everyone will be glad to see the back of 2020, it has been a year that has meant we have been kept apart from many, most importantly our family and friends but also our customers and our industry. As we approach the festive season we need to start looking towards the future. We may have some challenging times ahead, likely to be at the start of 2021, so this year more than any it may be worth offering a promotion to counteract any potential downturn and the current VAT rate will help
make up some of the loss in revenue.
Published by The National Federation of Fish Friers
We will be entering into a New Year and I don’t think there has been a better one to set out some New Year’s Resolutions. I am sure most of us have made up our own minds to make a few changes, be that in our private lives or our businesses, and let’s face it the two do often overlap! We will undoubtably be entering a different landscape, things will have to change but I firmly believe we are well placed to face it. Our network is second to none and gaining in strength and numbers. We have an industry of individual businesses but pulling together will make the difference as we emerge from this situation. Our professionalism is going to really make the difference as consumers will be looking for accreditation and training when deciding where to eat. We need to keep our standards high and pull together to take the fish and chip industry forward. The NFFF will be working hard to ensure the fish and chip industry comes out of this crisis in the best shape possible and, working with other organisations we will continue to fight for the sector. The NFFF Board have committed to another year and I think we are ready to face the challenges ahead.
New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk
Resource Reg. No. 2110
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CONTENTS Page 4
The new NFFF Quality Accreditation scheme
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Page 12
Tribute to Arthur Parrington
Page 16
#DearLocal highlights
Page 28
The NFFF Ultimate Recipe Collection
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MEMBERSHIP PORTAL
NFFF Annual General Meeting Due to Covid-19 this year’s NFFF 84th Annual General Meeting took place over Zoom on Sunday 15th November 2020. We would like to thank those who attended.
Prior to the AGM members were invited to nominate persons to the Board. The Election Results are: National Officials: • Andrew Crook – National President
NFFF virtual roundtables – you’re invited to attend!
T WAY TO OR O GO ONLINE ww.tquality.co.u • Craig Maw – National Vice-President
• Caroline Murphy – National Treasurer Regional Directors:
• Malachy Mallon – Regional Director for Northern Ireland
• John Penaluna – Regional Director for Wales
• Craig Buckley – Regional Director for England
• Lesley Graves – Regional Director for England • David Miller – Regional Director for England
• Hugh Mantle – Regional Director for England
Stuart Atkinson took the decision to stand down as Regional Director for Scotland.
NFFF Regional Director for Scotland
As no nominations were received this position is now vacant. The NFFF welcomes interest for this position from members in Scotland. If you are interested in joining the Board as Regional Director for Scotland or would like to discuss this opportunity further please contact NFFF President Andrew Crook or send a register of interest email to karen@nfff.co.uk
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On Monday 9th November we held our first virtual roundtable for members.
The roundtables offer you an opportunity, as an NFFF member, to discuss topics which may be effecting your business and ideas to help you evolve. We want to create a healthy debate to discuss the challenges of operating.
We are now planning on holding one roundtable a month and would encourage members to join us. Future dates: 14th December 2020 / 11th January 2021 In you are interested in attending please register your interest by emailing mail@nfff.co.uk and we will send you login details for the meetings.
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.
EA EAS
www.nfff.co.uk
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2020 year! 2020 -- what what a a year!
new online online Launched our new 2020Launched - what our a year! store in March
store in March Launched our new online Invested in new Lorries store in March Invested in new Lorries
and and Vans Vans Invested in new Lorries and Vans
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Introducing the new NFFF Quality Accreditation scheme The NFFF Quality Accreditation Scheme will replace the existing NFFF Quality Award which has acted as the fish and chip industry benchmark for best practice since 2011. The accreditation will continue to identify fish and chip outlets that serve the highest quality fish and chips following a virtual assessment/audit of the premises, equipment, working practices, hygiene standards and management controls, together with the quality and taste of cooked fish and chips. To qualify, each shop has to go through an online audit which will then be inspected by an NFFF Approved Assessor who assesses the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and most importantly the quality of the cooked product.
to obtain and an instantly recognisable sign for customers of a quality establishment. The level of standard and excellence we uphold in our products matches that of the NFFF’s Accreditation Scheme and this sponsorship solidifies our commitment to serving quality fish and chips shops across Great Britain.” The new Quality Accreditation will be valid for one year and retention is dependent on standards being maintained as validated by NFFF Officials and appointed Assessors. Each year will see an annual announcement of shops within the scheme followed by a printed guide which will be distributed shortly after. Through the year other events will take place to celebrate the shops in the scheme.
The accreditation will also see Sarson’s Vinegar become the title sponsor. Craft brewed using the same method for more than 200 years and with over 15 million bottles sold each year, Sarson’s Malt Vinegar is the UK’s number one malt vinegar brand. NFFF President Andrew Crook said “We are delighted to be launching the new NFFF Fish and Chip Quality Accreditation and we hope more shops get involved in the scheme. Shops that achieve the standard to gain the accreditation will have to demonstrate that they operate to the highest standards and are compliant with the latest legislation for food safety, Covid Security and serve the finest quality fish and chips. We are also very pleased to be working alongside Sarson’s; being both industry and consumer facing they are the perfect fit for the NFFF Quality Accreditation.” Bryan Carroll, Sarson’s Sales & Marketing Director said “As part of our ongoing support for quality fish & chip shops, we’re delighted to be official sponsors of the NFFF Fish & Chip Quality Accreditation Scheme. The iconic Q award is the highest accolade for chippies
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www.nfff.co.uk
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NFFF Quality Accreditation – Questions and answers I’m an existing NFFF Quality Award holder what does it mean for me? If you are already an existing NFFF Quality Award holder you will be transferred into the new Quality Accreditation scheme. A new window sticker and marketing pack will be sent across to you in the coming weeks.
How much does it cost to join the scheme and what should I do now? Once you join the scheme you will have to renew every year to maintain your place in the scheme. The annual cost for a limited period will be £125.00 for NFFF members. £200.00 for non NFFF members. For NFFF members with shops with multiple sites including mobile units these will be an additional £50.00 per shop/ mobile unit. Non-Members with shops with multiple sites including mobile units would pay – £150.00 per additional shop/ mobile unit.
If you would like a physical copy of the guidelines call NFFF Head Office on 0113 230 7044 or simply email QA@NFFF.co.uk
Why should I join the new NFFF Quality Accreditation scheme? The Quality Accreditation is a great marketing opportunity and promoting your business through the display of an award such as this helps you to increase customer confidence and awareness, it also helps your business to stay one step ahead. We are delighted to be working with Sarson’s UK, an icon brand, and we are busy working on marketing plans to promote the award to the general public and more will be revealed in the coming months. The Quality Accreditation scheme also acts as a great opportunity for your business to be independently audited by an experienced, industry approved assessor, helping you to pick up on areas where you can improve your business.
You can learn more about the scheme and how to apply, including the self-assessment form at www.qualityfishandchip.co.uk.
I have the old guidelines; do I need the new ones or is everything the still the same? Yes, the guidelines have been updated and now cover for COVID. If you have the old guidelines, we ask you to simply dispose of them and to download the new guidelines using the following QR code.
To join the scheme visit www.QUALITYFISHANDCHIPS.co.uk
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2020 CHIPPING POTATOES HARVEST REPORT
After another Wet October harvesting potatoes into store is almost complete. There are a few reports of fields that are too wet to lift the potatoes but generally most crops have made it into store on time. Growers are reporting average yields, ranging from 13 ton per acre up to 20ton. Official production estimates have not yet been released by AHDB. It’s worth bearing in mind that overall planted area is the third lowest on record at 117,466 hectares. Therefore, total production may not reflect current price levels.
Demand continues to be an issue in the chipping sector with most merchants estimating sales to be down between 10% and 20%. Potatoes originally destined for fish and chip shops will now make their way into other sectors of the potato industry where demand has increased due to Covid-19. The most likely driver to push prices higher this season will be fry quality. Fry colour will be a major issue from march onwards with the banning of CIPC* as a sprout suppressant. This is the first season the industry has not been able to use this. Growers are experimenting with spearmint oil, and Ethylene but neither have shown amazing results in keeping a consistent fry colour. Best samples are expected to be limited and receive high values from early spring onwards. The next concern for the fish and chip industry is next Season’s crop with talk across the growing sector of large cuts in acreage which could lead to the smallest planted area on record in the UK. This will be coupled with a weak pound, preventing the likelihood of cheap imports after Brexit. *CIPC Chlorpropham (CIPC) is an agrochemical widely used as a sprout suppressant on stored chipping potatoes. It is used because chipping potatoes must be stored above 7°C any lower and you will have dark chips. It is applied to potatoes as a fog in the storage building. It’s required so potatoes remain firm and sprout free for the months of March, April, May and June. All agrochemicals are regulated by government bodies. They have reduced the tolerance for CIPC on potatoes to such a low level that it will no longer be effective as a sprout suppressant.
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www.nfff.co.uk
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OPINIONS MATTER
Our latest subject was;
Opinions matter to us at the NFFF, we want to hear from you all.
The whole of the UK has seen Coronavirus restrictions tighten, whether that be a second lockdown or a fire breaker taking place.
In the recent Fish Friers Review we featured our ‘Opinions Matter’ page. We want to hear our members opinions on subjects which affect our trade.
What measures did you already have in place, did you change anything within your business?
The opinion could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all of your opinions and will provide answers on how we all as an industry can improve and move forward.
Do you envisage the prospect of further lockdowns and how is business?
Member A I have been trading since 1984, fish and chips take away since 1987 and kept 3 full time staff (4 till first lockdown) for over 20 years. We have worked together and been a ‘happy ship’ but from the first lockdown period when we shut for 8 weeks, things have changed! None of us are sure about anything, being near each other or whether we will have a job in the future. If any one of the 5/6 present full timers become infected, we will have to close again according to govt regulations. I could not afford redundancy payments so everything I have worked for will be lost. I am 70 in January.
NFFF Response Firstly we’d like to say well done on being in the industry for as long as you have been, it’s a great industry to be part of, and its people like you that have been the backbone of Fish & Chips. We have experienced difficult and challenging times in the past and no doubt we will in the future, but this too shall pass! Not knowing how you personally operate your business, maybe bringing the menu back to 3-4 best selling core items, that may help streamline your operation over this difficult period, possibly allowing you to operate with a smaller team, perhaps two teams working opposite each other! We would like to advise that: • Check in system for staff each morning to make sure that no one or their household has Covid-19 Symptoms. • Temperature checks when staff arrive to work. • All staff to wear face masks at work at all times. • Increased frequency of hand washing following government guidelines. • Hand sanitizer. • Keeping social distances wherever possible and when passing each other try and go back to back.
Did you feel better prepared this time around?
• All of these measures will help reduce the risk of contracting Covid-19, and will help keep your staff safe and your business operational. In terms of job security, if we adhere to government regulations, F&C are in a strong position to weather the storm.
Member B We already had deliveries before Covid and continued this throughout, we have been encouraging customers to order ahead by app or phone. We have not allowed any customers in our shop since the first lockdown. We have stuck to all possible restrictions we can with staff, we’ve trained them to understand Covid and why these restrictions are needed and are so important to follow at all times. We update our risk assessment weekly and have done since first lockdown and we feel we have met everything at a minimal level as possible. Did I feel more prepared this time around? Because we have continued to keep our restrictions in place it has been easier for us to go into this second lockdown without affecting us further. Do I envisage the prospect of further lockdowns and how will it affect my business? I think there is a possibility that we could have further lockdowns or even stricter restrictions within the businesses as I feel that Covid will be around for quite a while. Business has been fairly steady and the majority of customers appreciate you are doing your best.
NFFF Response Well done in putting procedures and practices in place and adhering to government guidelines. We have noticed in businesses like yourself, who have taken steps to minimise risk to staff and public, that their trade has maintained and in some areas grown! Customers like to feel assured and it seems like you have done just that, so very well done! We’re still in unchartered waters, but with your measures in place we’ve every confidence in your business going forward.
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FRIERS BOOK CLUB
COMPETITIVE & COMPREHENSIVE
FISH & CHIP SHOP INSURANCE Pete
How to Price Your Platypus by David Abbott
How to use pricing to boost your profitability. Let’s get straight in with an example from this excellent book: What kind of a difference would it make if you could successfully increase your prices? If your business typically makes around 10% net profit, what difference would a 2%, 3% or 4% increase in your average prices make for you? Well because your costs have not changed, all the extra income from those price increases goes straight to your bottom line. Your net profit improves to around 12%, 13% or 14%. To put it another way, if you make 10% net profit and you can grow your prices by 4%, you have increased your profit by 40%! That’s fine Pete but putting up my prices will reduce demand and I will lose customers. Will you? If you have an average quality product, no USPs and not particularly loyal customers then may be, but if that is the case a more fundamental look at your business to work out why your customers are easily distracted by your competitors is long overdue. For the typical NFFF member shop that prides itself on serving great fish and chips with a big smile, please consider the maths: 4% price increase = 40% pay increase. The author takes you through the process to consider what might be possible, but doesn’t just leave you there pondering, he also encourages you to go for it and finishes talking on the best way to communicate with your prized customers after any price increases. This thought-provoking gem of a book is only 73 pages. If you are not much of a reader, please be brave and dive in. Currently only £5.88!! on Amazon. Happy page turning.
GET YOURS TODAY!
01924 499182 10
P.S. would love to hear from you if you have any questions or thoughts after reading any of these books, or if there any business topics that you would like me to recommend books for: pete@harbourlights.co.uk
www.nfff.co.uk
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MI
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IMPORTANT ANNOUNCEMENT ON THE PASSING OF NFFF STALWART, ARTHUR PARRINGTON
The NFFF is extremely sad to announce the passing of NFFF stalwart and Life Member, Arthur Parrington.
Arthur will be sadly missed by many and was a font of knowledge for the industry. He held every position in the NFFF from National President to General Secretary.
Together with running his shop with wife Jean, Arthur held many positions within the NFFF; Executive Councillor, General Secretary, Treasurer and President of the NFFF between 1985 and 1987. Arthur gave his time to be Head of Training at the NFFF for many years. He was a devoted and committed member of the NFFF, championing it to anyone who would listen. It was a huge part of his life. Arthur was always the go to person for any historical information about the NFFF and the industry, he was a mine of information and a lot of this will be lost with his passing.
We thank you for everything which you have provided the NFFF and fish and chips in general.”
NFFF President Andrew Crook said “We are very sad to learn about the passing of Arthur, Arthur was a fish and chip legend. He helped to pioneer training at the NFFF over a number of years, and students across the world have gone on to run many successful businesses which will have given Arthur great pleasure. He was instrumental in turning the NFFF into what we are today. Personally, I was lucky enough to work with Arthur for the North West. Arthur would still regularly attend our regional meetings well into his own retirement, which showed his love and affection for the trade.
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Arthur leaves two sons and a number of grandchildren and great grandchildren. He will be sadly missed. Tony Rogers, VA Whitley Chairman – “Arthur was such a stalwart for our Trade over so many years. As a youngster setting out to try to build up Whitley’s Arthur was so kind and gave us a chance when I first ventured into Blackburn. I have never forgotten his wise words of advice. He will long be remembered.” Peter and Anne Bailey – “A lovely, lovely man. He will be sadly missed. His quiet demeanour and knowledge were second to none. Rest in Peace Arthur, you will be missed.” Martin Bunning – “A real inspiration for young friers like myself back in the 1970s. He inspired many of us in our efforts to support the NFFF.”
Nigel Male – “Arthur taught me my trade. Many fond memories in his company, and at the dinner dance, in particular the Huddersfield drifters dinner dance in honour of Adrian Herdman.”
www.nfff.co.uk
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Barry Haworth – “RIP Arthur. Many memories from my days in the trade!” Jamie Toland – “Top bloke, loved seeing him in the shop for his regular fix of fish & chips a true gentleman RIP” Mark Drummond – “Arthur was running the training school when I first became involved with the NFFF. He was so welcoming and such a font of knowledge. The industry wouldn’t be what it is today without his input and he will be sadly missed.” Rafael Chandler – “So sad to be reading this, Arthur was a true gentleman. It was an absolute pleasure and honour to have had the opportunity to work alongside him in the training school. My thoughts go out to all his family and everyone at the NFFF who I know have a lot of love for him. Rest in Peace A.P”
Georgina Colbeck – “At Henry Colbeck we’re all sorry to hear of the news – Arthur was a real pioneer and so passionate about the industry. He trained many of us over the years and was highly respected. Our condolences go to Arthur’s family and friends.” Richard Ord – “So sorry to hear about Arthur, he was a gentleman and had great passion for our industry, R.I.P.” Janet Pardula – “Arthur was a lovely man and showed such dedication in his work with the NFFF, thoughts are with his family.” Smales Fish Merchants – “Sincere condolences to Arthur’s family and friends from everyone at Smales.”
Wyn Williams – “I did my training back in 2005 with Arthur. He was a true gentleman and I always admired his passion for giving his students the best training possible. Our thoughts are with his family” Luke Gibson – “So sad to hear the news of Arthur’s passing. A true gentleman and an absolute honour to have met and spent time with him over the years. Thoughts and condolences to family and friends, the wider industry and the NFFF.” Dennis and Sue Tate – Truly devastating news. Sue and I were proud to call Arthur our friend. We spoke every fortnight. We both joined the NFFF in 1965. We then went on to work together at the NFFF in various roles including 16 years working together as trainers for the NFFF. In all our time myself, Sue and Arthur have only missed three NFFF conferences in the past 54 years, which showed the passion Arthur had for the trade. May you rest in peace our friend.
Jay White – “I was lucky enough to have a training session with Arthur for one day and I enjoyed the day with him. Rip Arthur my thoughts are with your family at this sad time.” Marie Quinton – “God Bless you Arthur what a lovely kind-hearted man. I loved having many ‘out of the blue phone calls and emails’ just to chat about chips and oil... ah what a sad day, you will be sadly missed.” Doug Truscott – “A true gent, a wealth of information, and like many I learnt a lot from Arthur.” Tom Atkinson – “Had the pleasure to be able to get chippy tea from Parringtons every week in 70/80s, loved the aroma going in, well worth the wait to be served. Lovely family” Richard Wardell – “A true gentleman and great friend who will be sadly missed. I learnt a lot from Arthur and many others benefitted from his skills and knowledge too. Rest in peace.” Dave Almond – “Such a nice man, I met him a few times probably 30 years ago when attending an NFFF course. I remember taking some 16 /32 fillets to him and him showing me best way to fillet them. Such a kind gentleman. Condolences to his family.” If you would like to leave your own tribute to Arthur please use the following QR code to visit the NFFF Facebook page. Thank you.
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JASON’S FISH AND CHIPS SERVING THE COMMUNITY
Tell us about Jason’s Fish and Chips? Welcome to Jason’s Fish and Chip shop, a little chip shop in Rackheath, just on the outskirts of Norwich. Jason has been the owner of the shop coming up for 7 years.
How has coronavirus effected your business, have you been able use this period to improve your business? Like every business, coronavirus has been hard. The shop was closed for three weeks in the first lockdown and we then decided to reopen after we put procedures in place to protect staff, customers and suppliers.
Upon opening the letter, I was surprised to see it was from HM Lord Lieutenant on behalf of the Queen. The letter read ‘Jason Fish. Norfolk owes you a profound debt of gratitude for your quite astonishing service to your community’ It is something I, as a small business owner, can be very proud about. The support from the community has been incredible, with donations from local businesses. It makes me very proud to have my chip shop in the village.
At first, we only allowed pre-orders, so that meant our customers had to simply come to our front door to pick up the food and this system worked well. As the weeks and months have rolled on our shop has grown.
Community is important to you as a business owner, you gave free meals away over half time for vulnerable kids. Has this support you have given been well received and helped you as a business over the past few months? Supporting the local community has always been important to me as a small shop owner and during the recent half term school holidays we, like many other shops on social media, decided to show our support to the local community and vulnerable kids. We offered free sausage and chips together with a soft drink and a piece of fruit to any child who came to the shop. It was a great success however, what was to follow was totally unexpected.
You received a personal letter from the HM Lord Lieutenant on behalf of the Queen, tell us about it? On 9th November, I received my post which I thought was the usual junk mail until I noticed a little letter.
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IT’S OF-FISH-AL: KILL SARS-COV-2 WITH FLASH PROFESSIONAL Two P&G Professional Flash spray products underwent independent testing and were found effective against the virus which causes COVID-19 As the nation moves from a national lockdown to the tier system, fish & chip shops across the UK will need to operate and serve customers in different ways, depending on their location. As ever, hygiene and cleanliness practices will be at the forefront of everyone’s mind. So, it is incredibly important that stringent cleaning procedures are in place, strictly followed and undertaken using only the best, most effective cleaning products. Fortunately, P&G Professional, the away-from-home division of Procter & Gamble, is pleased to announce that two sprays within its Flash portfolio – Flash Professional Disinfecting Multi-Surface Cleaner and Flash Professional Disinfecting Degreaser, have received product approval for effective use against SARS-CoV-2, the virus that causes COVID-19 when used according to label directions. Kelly Barnes, of Krispies – winners of the National Fish & Chip Shop of the Year 2019, comments, “Whilst the sector has been allowed to remain operational during the second lockdown, the continued awareness
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surrounding hygiene maintenance means Fish & Chip Shop owners must be paying more attention to their procedures than ever before. This latest innovation from P&G Professional on its Flash sprays will be paramount to revolutionizing infection control procedures in our stores.” Greg Elmore, UK & Ireland Country Sales Lead at P&G Professional comments, “Flash Professional products are innovative variants of the trusted P&G household name brand, and are simple, safe and effective to use, helping professionals to deliver a superior customer experience.” He adds, “The latest innovation on Flash Professional products for effective use against SARS-CoV-2 will provide the foodservice sector with peace of mind, knowing staff are using products with unrivalled cleaning and disinfecting efficacy.” P&G Professional recently launched its CleanPLUS Experience – an initiative to aid businesses in their recovery by offering resources and materials to help build trust. Businesses who sign up for the CleanPLUS Experience will have access to co-branded digital and printed materials that showcase trusted name brands such as Fairy Professional, Ariel Professional, and Flash Professional. Establishments can apply for the CleanPLUS Experience through their P&G Professional technician or by calling 0800 716 854. To learn more about P&G Professional and its professional cleaning products please visit https://pgpro.co.uk/ or call 0800 716 854.
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#DEARLOCAL HIGHLIGHTS #DearLocal highlights the need to shop local as Oceans 52 appears alongside Sheridan Smith in national campaign Almost 88% of Brits believe that consumer confidence in visiting local businesses is important to revive the UK economy, new research reveals. The research conducted by YouGov on behalf of Google, which surveyed 2,000 Brits, shows 85% of respondents said having up-to-date business information online was important to encourage consumers to visit local stores. Details of special measures taken by businesses to prevent the spread of Covid-19 were said to be important by 71% of respondents, ahead of a star rating for the business (63%), and information on opening hours (62%).
How’s coronavirus been for you? My shop relies on the local community for trade as passing traffic is few. We adjusted straight away when COVID started with bespoke made counter top shields and staff wore face masks at all times. In fact, we were the first in the village to take such precautions, which were implemented in March as I knew this was going to be for a long time. We also started a click n collect service which was appreciated by our customers and resulted in less time waiting/queueing.
You attended an NFFF Training course late last year, how did you find it?
So have you spotted NFFF member Oceans 52 in the latest #DearLocal Google advert featuring Sheridan Smith?
The NFFF course definitely helped me as it is always the very simple things that get overlooked which can be the most effective in running a profitable business.
The Fish Friers Review speaks to owner Sam:
Simple ideas i.e. rumbling potatoes for even 30 seconds longer than required can reduce the gross weight, vastly resulting in waste and profit loss. It’s always the simple ideas that are the most effective.
It was great to become involved with the advert and to work with Sheridan Smith again. Sheridan was born and bred in the village of Epworth and she had done a documentary which aired on Channel 4 in 2018, which also featured my shop. So, the Google team approached me as they were aware of the previous work for Channel 4 and the fact my shop was Sheridans local chippy when she grew up in Epworth. Although the clip is only approximately 30 seconds long it was an all-day event. It was exciting and fun, Sheridan is very down to earth and approachable, and much like any other customer who comes into the shop. We have received lots of great comments from the public, and also attracted people from as far as Doncaster & Scunthorpe which is around 25 miles to visit the shop and enjoy fish n chips.
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Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.
PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.
The aim is to support families with the means to develop, improve and maintain their sustainable production practices.
In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”
Mariposa is about enabling growers to manage their palm trees sustainably.
The Fryers’ Favourite For Over 60 Years. 18
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Frymax Champions Sustainability
You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.
RSPO-2-0677-16-100-00
Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk Fish Friers Review 17823.01 Fish Friers Magazine Issue 8 November 2020 v6.indd 21
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ADD PIGS IN BLANKETS TO YOUR MENU THIS CHRISTMAS The UK’s chip shops have been serving their comforting staples in local communities across the country since the late 20th Century and have proudly survived and thrived through every historical battering (no pun intended!). Our chip shops have proved once again how well they are able to adopt, adapt and carry on during the recent pandemic. Being among the quickest to react to new rules and regulations in the food service sector, our chippies found a way to safely continue to provide comfort during difficult times. This year certainly has been a challenging one for businesses and customers alike (to put it mildly). With Christmas just around the corner, we are all faced with the challenge of creating festive spirit where we can whilst adhering to the rules and regulations of our ‘new normal’ and, at Blakemans, we may just be able to help with that!
Whilst Christmas pud and turkey are the obvious choices during the festive season, they are difficult options for a chip shop to offer and, let’s face it; nothing quite excites the appetite like the humble Pig in Blanket. We have extensively tested our pre-cooked, individually frozen Pigs in Blankets time after time in our purpose built development suite and can categorically say that they will perform with the same quality and consistency that you have come to expect from our products, when battered and deep fried in your range. Whereas some pigs in blankets are made with a standard cocktail sausage, ours are made with skinless pork sausage which ensures maximum adhesion of the bacon to the sausage and making them the obvious choice for deep frying. The fact that they are pre-cooked and individually frozen means that you can take them out of the freezer as and when you need them and cook and serve them in a matter of minutes. We believe they make the perfect no mess, no fuss, no waste ‘Christmas special’ solution for the fast-paced environment of the chip shop, that your customers will be wanting all year round. It’s not too late to get them on your Christmas menu, simply ask your supplier for details and either download our ready-made point of sale poster from our web site (www.blakemans.co.uk) or pull out directly from this magazine, opposite.
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TIME TO GET YOUR BUSINESS WORKING ONLINE WITH A WEBSITE This year has seen a shift to digital for many fish and chip shops who previously had never contemplated needing to do so. The industry has adapted amazingly to the pandemic and changing consumer behaviours, showing its ability to rise up to any challenge.
advantage of our 5 page package to tell more of their brand story, promote offers and improve their visibility through SEO.
At Eat Marketing, we’ve supported clients in navigating new digital landscapes through creative website designs that establish an online presence. Clients have been able to keep going through these uncertain times and open up new channels of revenue, such as click & collect and delivery.
Bespoke website design
However we understand that every business is different, which is why we have created three website packages to suit a variety of digital requirements and budgets. Single page website With a simple set up process, this package is perfect if you don’t currently have a website but would like one that’s on-brand quickly. You’ll be able to link to any online ordering platforms, as used by The Bearded Sailor to continue serving customers during lockdown. 5 page website This package provides you with a full website design and all the essentials you’ll need to make your business stand out from the competition. St John’s Fish Bar took
For a website that’s as unique as your business, this package offers a bespoke approach tailoring content to fit your requirements. With the flexibility to add as many pages as you need, Shap Chippy were able to bring their vision to life with our bespoke package: “From integrated online ordering platforms to animated page design our new website is really unlike any other out there! We have attracted more people to the website and increased social media likes and shares through improved SEO. We are very pleased with our website and the work of Eat Marketing. They have captured who we are as owners, what we are all about as a team and translated that into a fabulous website and brand.” Matt and Ashley, Shap Chippy Why not find out more information about each of Eat Marketing’s website packages? Visit: https://eat-marketing.co.uk/website-packages/ or give the team a call on 0845 835 4661.
Choose your website package Call f detai or ls
£880
£180
Single page
5 page
Bespoke
With a simple set up process, this package is perfect if you don’t currently have a website but would like one that’s on-brand quickly.
Make your business stand out from the competition, with a creative website design that connects with your customers.
Receive a website that’s as unique as your business. This package offers a bespoke approach, tailoring content to fit your needs.
View our packages, visit: eat-marketing.co.uk/website-packages or talk to Maria on 0845 835 4661 for more details. 22
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All prices exclude VAT, website hosting and domain name registration.
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17823.01 Fish Friers Magazine Issue 8 November 2020 v6.indd 25
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NFFF ASSOCIATE MEMBERS
Business Directory NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board. If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk
INDUSTRY PARTNERS
AHDB Potatoes
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
Coeliac UK
Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk
FASFA
Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
The Sustainable Restaurant Association Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
ENERGY/CARD PAYMENTS
Energy4
Contact: Tom Collier Tel: 01642 888816 Email: bills@energy4.co.uk Web: www.Energy4.co.uk
Utility Bidder Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk
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Paymentsense
Morrish Solicitors LLP
DUCT CLEANING/RANGE SERVICING
Thornhill Insurance
Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/
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 Web: www.ductcleaningserviceltd.co.uk
Keep Environmental Services
Contact: Dave Penson Tel: 01472 602012 Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
KLS
Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk
Range Response
Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Website: 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
Pacific West
Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
T Quality
Contact: Derek Dews Tel: 08452 505605 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
Irvin & Johnson
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
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: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
FINANCIAL, LEGAL AND INSURANCE
GENERAL FOOD SUPPLIERS
E.B. Gas Services
Johnson Reed Catering Finance
Blenders
Frytech Ltd
Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com
Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk
Contact: Barnaby Barber Tel: +44 02890 243344 Email: sales@blenders.ie Web: https://blenders.ie/
Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
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NFFF ASSOCIATE MEMBERS P&G Professional
Contact: Customer Care Team Tel: 0800 716 854 Website: https://pgpro.co.uk/
Ceres | Pure Food Innovation Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
Environmental Products and Services Ltd
Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com
PIES, SAUSAGES AND MEATS
James T Blakeman Co Ltd
Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk
Pukka
Contact: Craig Hadfield, Head of Foodservice Tel: 0116 260 9755 Email: craig.hadfield@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies Instagram: @officialpukkapies
Karro Food Group
Jess Turner Potato Merchant Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
Farm Frites UK & Ireland Contact: Nic Townsend – Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com
RANGES AND CATERING EQUIPMENT
Florigo
Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk
Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk
Sign Focus
Kepak
Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com
Peel Tech
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
Contact: Paul OHare Tel: +353 1 8822409 Mob: +353 861 703360 Email: Paul.OHare@kepak.com Web: www.kepak.com
AquaMundus / Magnete / Thermaco
Holland’s Pies
Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com
FILTRATION
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com
Vito UK
Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/
OILS AND FATS
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
Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk
Meadow Vale Foods Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
POTATOES AND PRE PREP CHIPS
Vic Graham Potatoes Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk
PG Chips Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips
Isle of Ely
Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk
Mitchell Potatoes Ltd Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk
Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Hewigo UK Ltd
KFE Ltd Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk
Mallinson’s of Oldham Ltd
Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
JJ Food Service Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com
V A Whitley & Co Ltd Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
MARKETING
Eat Marketing Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
STRATEGIC PARTNERS
Lincat Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk
DELL Technologiest Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com
Waterworx UK Contact: Mike Campbell Tel: 01772 595375 or 07753 184874 Email: mikecampbell@waterworxuk.uk
RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz
WHOLESALERS
Drywite
Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
Friars Pride Ltd Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
Henry Colbeck Ltd Contact: Douglas Colbeck, Sales Director Tel: 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
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FEDERATION NOTICE BOARD
National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk
General Office PA to the Directors: Karen Clark – karen@nfff.co.uk Finance: Fiona McStay – fiona@nfff.co.uk Training & Quality Award: Helen Brook – helen@nfff.co.uk Membership: Contact: Eileen Kane – eileen@nfff.co.uk Fish Friers Review: Robert Norris – robert@nfff.co.uk
President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk
Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 Email: craig@nfff.co.uk
Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk
Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk
Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com
Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk
Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com
Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk
Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com
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MEMBERSHIP New and Returning Members 07/10/20 – 19/11/20 Returning Members
Direct Debit Renewed Members
31
32
New Members Contact
Company
City/County
Contact
Company
City/County
Miss Aartiben Bavariya
Fire & Fry
St Albans, Herts
Mr Simon Machon
Dorchester
Dorset
Mr Demitrios Paphitis
Beechdale Fish Bar
Walsall, West Midlands
Mr Tom Doran
The Fishermen's Chippy
Mevagissey, Cornwall
Mr James Bellamy
Bampton Street Fish Bar
Minehead, Somerset
Mrs Jennifer Doran
The Fishermen's Chippy
Mevagissey, Cornwall
Mr Sunu Miah
Sauda Village Fish & Chips
Burnham on Crouch, Essex
Mr Avtar Singh
Paulo's Fish & Chips
Paisley, Renfrewshire
Mr Mark Rodgers
Kings Fish & Chip Restaurants
York, North Yorkshire
Mr Lefkio Nicola
Billy's Plaice Chippy
Hadfield, Glossop
Mr Marc Thiart
Fisherbank Fish & Chips
Walvis Bay Namibia, South Africa
Mr Jaswant Gill
Charlton's Chippy
Sunderland, Tyne & Wear
Mr Evangelos Kitsis
Benny's BBQ
Haverhill, Suffolk
Mrs Eleni Kitsis
Benny's BBQ
Haverhill, Suffolk
Mr Saul Salway
Mardy Traditional Fish & Chips
Mardy, Monmouthshire
Mr Ian Sanders
Sander's Fish & Chips
Hale, Cornwall
Mr Harry Maltby
Mossley & Bow Ltd
Farnham, Surrey
Mr Andy Tideswell
Mossley & Bow Ltd
Farnham, Surrey
Mr Stephen Watts
Archway Fish & Chips
Conwy, Gwynedd
Mrs Myfanwy Road
The Old Stables
Sennybridge, Powys
Mrs Raj Kaur
Staines
Middlesex
Mr Stelios Kyriacou
Village Fish Bar
Bilton, Warwickshire
Mrs Joanne Peer
Casey's Fish & Chips
Ossett, West Yorkshire
Mr Stephen Donoghue
Fishnets
Ryton, Tyne & Wear
Mrs Agnes Imrie
Imrie's Fish Bar
Leven, Fife
Mr Chris Clare
Newton le Willows
Lancashire
Mr Khaled Nazrul Islam
Sadia's Fast Food
Portsmouth, Hampshire
Sale price £80k lease hold and £9k per annum council rent
SHOP FOR SALE IS IN WIGAN Shop currently sells fish & chips together with burger and kebabs. The shop is currently trading MondaySaturday, takings £3,000 per week. The business has Now available to Buy online good scope to build and already has excellent equipment including 4 pan Mallinsons frying range. If interested please call Alex on 07881 553740. 42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
All the supplies that you need for your oil/fat filtration units, frying ranges, Henny Penny machines, Picto and Frymaster filters machines Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Pressure Fryers. Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
Now available to Buy online
Now available to Buy online
Now available to Buy online
Contact: Dave Penson Tel: 01472 602 012 Mob: 07740 061 526 Web: www.ductcleaners.co.uk
DUCTING / RANGE / CANOPY CLEANING EXPERTS
Keep Environment Services are specialist in range and ducting cleaning and have been serving the fish and chips sector for many years. We provide full documentation, certificates and evidence packs. Henny Penny bags 42cm round papers 61 x 81 cm Kiremko liners 41 x 61 cm oblong papers All thethat supplies that you need for your oil/fat filtration units, frying ranges, HennyHenny Pennymachines, machines, Picto All the supplies that youyour need for your oil/fat filtration units, frying ranges, Henny Penny and All the supplies you need for oil/fat filtration units, frying ranges, PennyPicto machines, Picto and We work 24/7 with our main and Frymaster filters machines. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/ support areas been Yorkshire, Frymaster filters machines Frymaster filters machines fat Filter machines including Kuroma Pressure Fryers. Lincolnshire, Midlands and Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder. Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Spares and repair servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat Filter machines including Kuroma Lancashire. 42cm round papers
41 x 61 cm oblong papers
61 x 81 cm Kiremko liners
Henny Penny bags
2 6 aners.co.uk
Pressure Fryers. Servicing and repairs are undergone byPressure highly qualified and reputable professional engineers. Fryers.
Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Also stocking round Superpads, F14, F24, F40 rectangular superpads and Miroil filter bags and fry powder Servicing and repairs are undergone by highly qualified and reputable professional engineers
Servicing and repairs are undergone by highly qualified and reputable professional engineers
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Ri char dTur ner Ker r yFoodser vi ce
100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet itâ&#x20AC;&#x2122;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.
Itâ&#x20AC;&#x2122;s naturally low in Tranâ&#x20AC;&#x2122;s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.
Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880
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