Fish Friers Review - May - 2021

WRITTEN BY FISH FRIERS FOR FISH FRIERS DIGITAL // MAY 2021

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BY VISITING: WWW.NFFF.CO.UK

PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Summer is looming and it looks like the vast majority of holiday makers will be taking a staycation. This could be very good news for us as even businesses that are not in a tourist area benefit from people stopping en route. We also have the European Championships which could be something to help us engage with customers through predicting the scores, and putting some bundle deals together.

We also have National Fish and Chip Day on the 4th of June. As ever you don’t need to do an offer, all we ask is that you use the day to celebrate the great dish that is fish and chips, and our fantastic industry. Even if you only post on social media, this all helps to raise the profile of the event.

The NFFF has been busy over the past few months lobbying about the proposed advertising ban for High Fat, Salt and Sugar foods. If this legislation passes without an exemption for small businesses, we will not be allowed to post pictures of HFSS food on social media. This would really put us at a huge disadvantage to the large national and multinational chains who can afford expensive television advertising. More than ever we now need to pull together to fight issues such as this, and we need your support through membership to achieve it, the more members we have the more resources we have to work for the industry. If every shop in the UK was an NFFF Member we

would be able to afford adverts ourselves. It’s not expensive to be a member and you can pay monthly to spread the costs too!

It is this time of the year when the National Fish and Chip Awards process usually starts. Obviously, due to the changing environment and Seafish currently undertaking a review process it is impossible to plan their return just yet. The NFFF has been in talks with Seafish about the future of the Awards and have hosted a couple of meetings with Seafish, NEODA, FASFA and AHDB Potatoes to ensure all stakeholders are involved, we are now waiting for the results of the Seafish Review.

The NFFF is 100% behind the National Fish and Chip Awards and will ensure that they continue. We have been in continued discussions with Seafish since autumn 2020 and think it is very important that they are not run on a commercial basis, they should be run by the industry, for the industry. They are a real driver for raising standards and many friendships are formed during the process, hopefully we will have more news soon.

Published by The National Federation of Fish Friers

Life is looking much more positive now, what we have all just experienced has to be the biggest challenge we will face in our careers (hopefully) but we seem to be on the right side of it and I think we are certainly a more modern and stronger industry.

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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

Designed & produced by Resource, Leeds Tel: 0113 200 5000 Web: www.weareresource.co.uk For all the latest fish and chip news visit www.fishfriersreview.co.uk

CONTENTS Page 10

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Page 24

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Opinions Matters

Back to the roots

Meet the team

B’days for PJ’s 1

HELLO MEMBERS, AND WELCOME BACK TO THE MEMBERSHIP PAGE

This month I thought that I would focus on what our members would like from NFFF membership. We all know the great benefits that we offer to our members, but are they what you actually want, or is there something more we can do to improve the service that we offer?

Let us talk about you! Many of our members have been in the industry for many years and have seen rules and regulations change, others are new to the industry and eager to dive in and get the ball rolling on what will be their chosen future career. Ultimately the fundamentals of the industry have remained the same, to serve Quality Food, provide Quality Staff with Quality Service to boot, and that is why we are here, to help support and promote the Fish & Chip Industry by supporting you!

Your Federation, Your Voice – we continue to ask the questions and talk to the organisations that you can’t reach or don’t have access to, and we continually strive to get you up-to-date information on the industry. The NFFF are the only organisation that has access to the High-Level Forums that shape and dictate legislation, and any upcoming legislation that many members may not be aware of but could ultimately affect you and your future businesses. That is why your views are important to us! If there is anything you feel strongly about and would like the Federation to raise with the governing bodies within the industry, please let us know, and let us know how you feel about how we get that information back to you.

Quality Food – the NFFF offer support and guidance, not just on the produce you use, but the best way to fry it and what to fry it in for optimal quality. We have lots of information available on our members only website, which offers advice and answers some of those awkward questions but are we answering the right questions? What are we missing and what information would you like to see on our website?

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Quality Staff – our staff are only as good as the training they receive. The training that we offer is top quality. We offer courses such as Food Hygiene, Health & Safety, HACCP, Fire Safety, Allergens Awareness, not to mention the Introduction to Fish & Chips. We also have the Quality Accreditation and much more. Is there anything else we could offer? Do you ever think, I wish I knew how to do that? Contact us, we may have a course to cover that! Let us know what your thoughts are!

Quality Service – paramount if you want to keep your customers coming back for more! But that works for the NFFF too! We strive to offer excellent customer service to our members, this is important because without you, there would be no us, so on that note tell us what you think. Tell us what you think we can improve on. Your ideas and suggestions will go a long way in helping to maintain our high standards and to continue to move with the times! If you think to yourself, what a great team, the support the NFFF have provided has been excellent, then let us know that we are doing something right, everybody likes a pat on the back occasionally.

Remember, we are the only organisation that has your back and cares about your future!

As ever, if you require assistance or advice, feel free to contact the team and we will be happy to offer a helping hand, simply contact sheryl@nfff.co.uk or mail@nfff.co.uk – 0113 2307044 and we’ll get straight back to you.

Have a great day, and I will see you next time.

Sheryl

JOIN TODAY – CLICK HERE

www.tquality.co.uk 0330 1243707 Fish Friers Review Review

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NFFF ZOOM MICRO COURSE – BOOK TODAY BATTER PREPARATION – GO WITH THE FLOW!

This course will teach you the skills needed to obtain the best batter to coat your fish, fishcakes, and other battered products. It will also show you how to maintain the consistency from one shift to another.

What you will learn: • The need for producing a good batter.

• The equipment that is required to make a good batter.

• The different batter brands and types available.

• The mixing process and how to store once mixed.

• How to use the flow cup to gain the consistency that is required.

• How to batter fish.

Study length: • 1-2 hours duration Cost of this course: • NFFF Members – £60.00+VAT • Non NFFF Members – £95.00+VAT

BOOK TODAY AND UPCOMING COURSES Our ZOOM micro courses can be organised on a day or time that best suits you and the trainer however, we do run some scheduled dates, to learn more or to book these courses contact our training team on 0113 230 7044 or email training@nfff.co.uk

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POTATO PREP – KNOW YOUR SPUDS!

This course will teach you the skills needed to get the best out of a 25kg sack of potatoes, what to look for when choosing your supplier, variety and much more.

What you will learn: • Potatoes and pre prep- advantages and disadvantages of both.

• The equipment required for preparing the potatoes – chips from scratch.

• The different potato varieties.

• What to look for when preparing the potatoes – bruising, green potatoes etc.

• The rumbling process.

• The thickness of chips, the reasons for the different thickness and which is the most popular.

• Portion control – using scoops & scales.

• Preparation.

• Frying temperatures and their importance.

• Frying the products and the difference between both potatoes and pre prep results.

• Profit and sales per sack of potatoes/pack of pre prep.

Study length: • 1-2 hours duration Cost of this course: • NFFF Members – £60.00+VAT • Non NFFF Members – £95.00+VAT

UPCOMING COURSES Potato Prep – Oil Management Batter Preparation Know your Spuds! – Know your limits! – Follow the Flow!

28.06.2021 29.06.2021 30.06.2021

Norwegian cod and haddock.

The number one choice for your fish & chips.

Ice cold waters give Norwegian cod and haddock a delicate colour, flaky texture and superior flavour.

Frozen at sea within a matter of hours, Arctic freshness is locked in right to your kitchen.

Norwegian cod and haddock come from one of the world’s most sustainable fish stocks - one of the many reasons why they are used in kitchens across the globe.

Origin matters.

seafoodfromnorway.co.uk Fish Friers Review

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QUALITY ACCREDITATION PORTAL APPLY FOR THE NFFF QUALITY ACCREDITATION ONLINE! It’s simple for you to become an NFFF Quality Accreditation holding shop! You apply via www.qualityfishandchips.co.uk, it’s as simple as that.

The accreditation is a great marketing opportunity and promoting your business through the display of an external audit such as this helps you to increase customer confidence, awareness and helps your business to stay one step ahead.

WHY CAN APPLY THE QUALITY ACCREDITATION? The Quality Accreditation 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.

• Show your customers you’re one of the best in the UK! • Get ahead of your competition • Fantastic marketing opportunity • Increase footfall

HOW DO I GET THE QUALITY ACCREDITATION? To achieve the accreditation all shops have to undergo a thorough inspection carried out by an independent assessor covering the following aspects: • Premises - layout, condition and cleanliness • Machinery, equipment and utensils - condition and cleanliness • Working practices - intake, preparation, storage, product handling and temperature control • Hygiene standards - staff, premises and equipment • Management controls - health and safety, pest controls, temperature monitoring, cleaning schedules, staff training • Final product - level of customer service, quality and taste of finished cooked product

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QUALITY ACCREDITATION MERCHANDISE Pin Badges

£5 per badge

Woven Sew on Badge

£2 – 1 to 5

Box Labels

PRICE ON REQUEST (MINIMUM ORDER 500 LABLES)

£2 – +5 badges

New and returning QA holding shops Croft Street Fisheries – Farsley, Leeds, West Yorkshire DJ Fecci & Sons – Tenby, Wales Hook of Halstead – Halstead, Essex Towngate Fisheries – Idle, Bradford, West Yorkshire The Ashvale – Aberdeen, Scotland The Ashvale – Bridge of Don, Aberdeen, AB22, Scotland The Ashvale – Banchory, Kincardineshire, Scotland The Ashvale – Inverurie, Aberdeenshire, Scotland The Ashvale – Elgin, Morayshire, Scotland The Ashvale – Bridge of Don, Aberdeen, AB23, Scotland The Wetherby Whaler – Guiseley, West Yorkshire The Wetherby Whaler – Pudsey, Leeds, West Yorkshire The Wetherby Whaler – Wetherby, West Yorkshire The Wetherby Whaler – Wakefield, West Yorkshire The Wetherby Whaler – Tadcaster, West Yorkshire The Wetherby Whaler @ The Empire – Wakefield, West Yorkshire The Wetherby Whaler – York, North Yorkshire Yarm Road Fish & Chips – Yarm, Darlington, North Yorkshire Yorkshire Fisheries – Blackpool, Lancashire

FOR MORE VISIT – CLICK HERE

Fish Friers Review

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DEVOLVED NATIONS – NFFF REGIONAL ROUND UP SCOTLAND

Brought to you by Stuart Devine, NFFF Regional Director for Scotland Having recently taken over as NFFF Director for Scotland, I’m pleased to report that fish and chips are still well and truly alive and kicking in our country and in fact, in very good shape. The pandemic has been very hard on us all but hopefully we are all coming out in good, if not better, shape having had a little time to reflect on how we go about our day to day business. We have some great operators all around the country with many shops being members of the NFFF and a fair few holding the QA Award. I have been a great supporter and believer of these two things over my many years associated with the NFFF. Throughout the country we have some marvellous shops, many at seaside resorts which will be desperate for tourism to get going again.

We also have the North Coast 500 which can only grow in popularity and having a shop in that area of Scotland that can stand out from the rest can only be good for business going forward.

My job in the time to come, will be to put the message out about the benefits of being part of our organisation.

In the short time so far in my post I have been looking at many angles in which the NFFF can help you. The main points that jump out are: Training – some great courses available for you and some great ones for that member or members of staff that show the potential to go further within your organisation.

Legal helpline – for staffing issues you are unsure of.

Best equipment or food suppliers.

I could go on all day but the main point I have is that you have immediate contact with myself. I do not know everything about fish and chips, but yes, I probably know more than most. Let me assure you if there is something out there that I do not know about, I will most certainly find out and be right back to you with an idea that will help you out with your issue. I’ve been doing this for years anyway, but now I feel with the help of the NFFF I can reach new levels and keep fish and chips in Scotland at the very top of the UK’s national dish.

WALES

Brought to you by John Penaluna, NFFF Regional Director for Wales Well, there is no need to state the obvious about what a difficult year it’s been for the industry, businesses and individuals. The good side is that there certainly seems to be light at the end of the tunnel all over the UK. Here in Wales, we should be well equipped to cope with the extra staycationers and hearing from many sources there is an amazing amount of interest.

Are you considering using a local attraction to focus some social media posts, don’t forget that a little paid or sponsored adverting could pay dividends for your shop.

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Hopefully, all of you have received your grants for business rates and other covid related items.

We’re keeping an eye on the announcements from Business Wales and the Welsh government, they’re being harassed at the moment as our counterparts in the rest of the UK have received substantially more than us here in Wales. If there is a change of heart, we’ll publish it on the members page of the NFFF website.

England has increased its cost of single use bags to 10p, there has been no change in Wales, it remains at 5p to date and this is the order that is enforced.

The Single Use Carrier Bags Charge (Wales) Regulations 2010 (legislation.gov.uk) we’ll let you know as we’re made aware of any changes to these Regulations – CLICK HERE During the last 12 months we’ve had a few get togethers on Zoom, certainly the way forward to ensure we can capture comments etc from all members in Wales; North, South & Mid. Zohaib will be organising another soon, Leeds HQ will send you an invitation to your registered email, please try to join us for up to 1½ hours of general discussion and help sharing ideas.

If you have anything different happening in your area or shop, contact robert@nfff.co.uk as he’s always looking for features for the FFR.

NORTHERN IRELAND

Brought to you by Malachy Mallon, NFFF Regional Director for Northern Ireland We’re now in the second quarter of 2021, a feeling of optimism lies ahead, and hopefully, as time goes on, that momentum will continue to build, restoring confidence in our own safety and in our community.

For many in the Fish & Chip industry we have taken the past 14* months to reflect, adjust, change, and move our business forward, in a direction we never thought possible. It has been a great opportunity to look at our overall business, make decisions that help us manage our work-life balance, for many, a shorter week and shorter days, and in most cases resulting in greater net margins.

With ever increasing price rises, we at the NFFF, have recognised the need to deliver training with the aim to help us achieve a better product, whilst reducing our running costs, and to date, we have successfully delivered this via Zoom. We feel that, with our training and support, we can help you deliver a better product & reduce your running costs!

If this something you may consider, please contact our training department at training@nfff.co.uk Many will be watching closely the debate on banning the advertisement of ‘’junk food’’ well, this is a great opportunity, particularly in Northern Ireland, this being the only region to offer the Food Standards Agency fully audited CALOR WISE program, The Food Standards Agency and the Environmental Health will assist greatly in getting you onboard with CalorieWise, a scheme set up to enable us to display the calorie count on our menus.

This is something we have done and the result has only been positive to our business. For more click here We at the NFFF welcome any suggestions you may have that will support our industry.

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.

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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

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OPINIONS MATTER

Opinions matter to us at the NFFF, we want to hear from you all.

In recent issues of the Fish Friers Review we have featured our ‘Opinions Matter’ page. We want to hear our members opinions on subjects which affect our trade.

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.

Our latest subject was: • Have you seen price increases from your suppliers, and if so which products and services have increased the most?

• Have you passed these price increases onto your customers?

• Do you have any fears moving forward if costs continue to rise?

Member A – “I have noticed over the past 12 months an increase in most of our raw ingredients and in some cases I have needed to increase prices.

However, in the long run commodities are cyclical and while large price reductions do not happen, often during a downturn margins can recover.

My big concern is the rise in the cost of labour, this is a one-way street, the national living wage is constantly rising faster than inflation, while this makes the government look good, we either put prices up or become less profitable.

Stealth costs are also being added over time, Holiday pay, Sick pay, National Insurance Contributions and now Pension contributions.

If a basket of chips takes 7 minutes to cook each adult team member has cost the business £1.04 during this time, excluding stealth costs, (add 25%).

In 5 years’, the National living wage has increased by almost 25% such is the power of compound interest,

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Please see page 12 of the February issue as reference if needed.

Your opinions have been answered

by NFFF President Andrew Crook there is no hope of a “good year” these costs will always rise by more than inflation.

Increasing prices is problematic as every extra £ of profit needs £1.20 of extra customer spend due to VAT. In the early 1980s I was charging about the same for a portion of Fish & Chips as I was paying adult staff per hour but there was no VAT. By comparison today not many shops are charging £8.91 for a portion of Fish & Chips or £10.69 taking VAT into account.

As an industry we have become more efficient, but I fear we are at the limit which means as an industry we are now becoming less profitable.

Which is why labour costs are my biggest cost concern, both headline minimum wage rates and extra employer costs.”

NFFF – I completely agree, we have not been able to increase our sale prices as we should have done in most areas, including my own in the North West of England. This is somewhat due to fish and chips being perceived as a cheap meal but I also think we are undermined by operators who insist on selling huge portions to get volume through their shops (for whatever reason I will leave that up to you readers to decide.) There is a double whammy with this as it also does not help our cause when it comes to obesity.

This is not a sustainable business model for them but in the meantime, it’s making life much more difficult for the rest of us. It is something we are working on at the NFFF with our industry partners, both changing public perception about fish and chips and highlighting key issues to Government.

HE T N I JO ATION BR CELE

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Member B – “The price of oil and packaging are my main concerns. We will increase our prices to cover these increases.

My concern is the lack of willingness in the industry to increase the price of fish and chips.

We are now in line with new government regulation charging 10p for a single use carrier bag. We looked at paper alternatives and found that they cost more, are not recyclable once food and oil are spilt on them and that the environmental production cost is higher than the simple plastic vest which is biodegradable.

Staffing is also a huge problem. Finding staff is proving difficult and more expensive than in previous years and means we have limited opening for our restaurant.”

NFFF – As above for the first part of the question, as an operator myself I am feeling the pain of the price increases and I am not sure it will be the last if VAT increases as they plan, prices will have to go up again or I run the risk of not being profitable.

Working in a fish and chip shop is tough as we know, and our staff work incredibly hard. There are easier options out there for them to earn a living, but some love the buzz of hospitality. I think we need to continue to push for a lower level of VAT, so we are not overburdened at point of sale and have the liquidity in our business to provide quality jobs with exceptional training and prospects. We need this to enable us to professionalise and grow as an industry. In most other countries people working in hospitality are respected where in the UK they are seen as poor jobs. We need to change this impression over time, it won’t be a quick fix but it will gradually improve.

Member C – “We are in the somewhat strange position of being based in Northern Ireland, therefore we have been uniquely effected by the ramifications of Brexit.

I have been told over the last few months that, and these are direct quotes; “Potatoes will be difficult to get, or massively expensive, have to be heat treated or only available from the continent.”

“Fish will be really cheap, and really easy to get, to more expensive, too difficult to get.”

“Chicken is impossible to get and really expensive, has an impossibly short shelf life or not available in the sizes we want.”

As it has turned out what I expected to happen generally has. Potatoes up 10%, chicken up 28% but fish down 10%.

It’s a shame, we sell so much more chicken than fish! Then a few curve balls. Packaging up 20% up and rising. Fat up 20% and rising. Staff costs up too.

In this we have had an explosion of wee Cafes opening as the laid off are investing their redundancy into what they think is easy money…

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Luckily, we have a fantastic reputation helped by my fabulous manager and staff and underlined by the NFFF quality award. We are doing ok, but any colleagues in the business are really struggling. I wish the profession well in the difficult few months ahead…”

NFFF – The issue with chicken is not just down to Brexit but also outbreaks of Bird Flu and Salmonella in producing countries.

With potatoes you are always going to face issues with everything being imported. We did work alongside Isle of Ely Produce to get the initial agreement for trading potatoes by lobbying DEFRA but unfortunately, as with bivalves such as mussels, there is a little bit of politics creeping into all touch points with the EU. We will continue to fight on issues as required.

Member D – “I’ve seen a substantial increase in oils and other sundries over the past 12 months, more recently I’m concerned about fish pricing, and also availability of the usual supplies.

Having a good relationship with suppliers has really helped – for example getting a consistent supply of quality potatoes (especially as we head toward the end of the potato season). Also being able to bulk order fish is certainly helping during the current fluctuations in price for haddock.

We’ve also been lucky; the VAT discount has really helped keep our prices and avoid increases for now. That said, if the supply chain continues to pass on its costs as it is doing then I’m sure that an increase will be needed at our end, especially come September when VAT edges back up.

Having managed to safely stay open throughout this pandemic, we’re not complaining just yet.”

NFFF – I think we have seen so much change in such a short period of time we have to accept that there will be breaks in supply chains as other businesses are looking for the same products to keep themselves afloat.

It is so important to have that relationship with suppliers, even more so through this pandemic. We must always accept that everyone needs to make a living and, even when prices increase suppliers need to make their margin too. The reduced VAT rate has made it easier to manage but we need to be aware that it’s likely to change so we need to keep an eye on costs and increase accordingly.

We can’t suddenly take a huge jump at once.

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drywite.co.uk Fish Friers Review

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COELIAC UK POLL HIGHLIGHTS CONCERNS WHEN EATING OUT POST LOCKDOWN • 36% of people said their biggest concern was being an inconvenience1 • Nearly half of people (48%) are worried about being ‘glutened’ when eating at family or friends1 • 60% said they were less confident – compared to before the lockdown – in finding gluten free venues2 In a recent poll by Coeliac UK, the national charity for people with coeliac disease and those who need to live without gluten, over a third (36%) of people responding, said their biggest concern when eating at a friend or family’s house post lockdown, was about being an inconvenience1.

Nearly half (48%) were most worried about being accidentally ‘glutened’. A term used by people diagnosed with coeliac disease when they eat food that contains, or is cross-contaminated with, gluten; a protein found in wheat, barley or rye.

In another poll2 nearly 60% of people said they were less confident – compared to before the pandemic – in finding gluten free venues post lockdown.

Hilary Croft, Coeliac UK CEO said: “Trusting other people to provide gluten free food can cause major feelings of anxiety and lead to people avoiding social events. The last thing anyone, let alone a young person needs now is more isolation. So we are aiming to shine a light on coeliac disease to make life better for everyone who needs to live gluten free.”

Coeliac disease is not an allergy or an intolerance but an autoimmune disease where the body’s immune system damages the lining of the gut when gluten is eaten.

There is no cure and no medication; the only treatment is a strict gluten free diet. People diagnosed with coeliac disease must maintain a strict gluten free diet for the rest of their lives to reduce the risk of very serious complications such as osteoporosis, infertility and although rare, small bowel cancer.

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“As more people venture back out to eat at their favourite restaurants, the poll results show a worrying majority who are now less confident about finding venues that offer safe gluten free food. Before the pandemic, social distancing and lockdowns there were venues across the UK, accredited by Coeliac UK, serving safe gluten free menu options. However, as we know the hospitality industry has been severely impacted by the pandemic, and we have unfortunately seen closures and suspensions of gluten free menus as the sector tried to survive and weather the storm.”

“As lockdown eases, we are strongly supporting our accredited partners to help them continue to provide safe gluten free options. Over the coming weeks and months, we are preparing to shine a light on places you can visit again, confident in the knowledge of their commitment.

And in the meantime, to assist the community when eating out, we have produced a handy pocket checklist of things to ask venues both before and when you visit them,” continued Ms Croft.

Coeliac UK’s Gluten Free Accreditation programme provides customers with assurance that they can enjoy safe gluten free options and identify venues, which follow strict procedures in food handling and ingredient use, to ensure a safe gluten free experience.

1 in 100 people in the UK is estimated to have coeliac disease but of these, only 30% are currently diagnosed, meaning there are nearly half a million people in the UK with undiagnosed coeliac disease.

FOR MORE INFORMATION ABOUT COELIAC UK AWARENESS WEEK AND THE CHALLENGE WEEK – CLICK HERE

CATER FOR MORE BY INCREASING YOUR GLUTEN FREE OFFERINGS Golden Valley Foods gluten-free poultry products help fast food operators cater for dietary requirements The latest free-from food figures highlight the importance of including gluten-free options on the menu.

According to Mintel, following a slowdown in 2019, sales growth in the free-from foods market accelerated again in 2020, with value sales rising by 16.9% year on year to break through the £1 billion ceiling.

Signalling the now mainstream status of free-from dietary habits, 52% of people say they avoid some foods or ingredients in their household. This peaks at 63% of the under-25s.

Leading poultry brand Golden Valley Foods offers three gluten-free chicken products to the fast food sector – breaded chicken chunks, chicken goujons and Southern-fried chicken goujons.

“It’s the person with the dietary requirement in the group who chooses where to eat or buy a takeaway from, so it’s very important that fast food operators and other venues offer items that are suitable for gluten-free customers,” explains Gordon Lauder, MD of frozen food distributor Central Foods, which supplies the Golden Valley Range.

“Free-from options, for those who have genuine allergies and intolerances as well as for the ‘lifestylers’, have become a well-established necessity on menus for caterers wishing to maximise their customer base and bottom line. This trend has accelerated in response to the pandemic, as a result of people’s heightened focus on their health and well-being.”

The Golden Valley Foods gluten-free chicken products are extremely versatile – in that they are suitable for all, not just those requiring a gluten-free option. Made from prime breast meat, they taste really great, just like the entire Golden Valley Foods poultry range!

“They are good quality, consistent and incredibly versatile,” adds Gordon Lauder.

The Golden Valley Foods gluten-free chicken chunks make a great premium alternative to nuggets but can also be added to nourish bowls or salads for a tasty protein punch. The goujons can be served in a takeout box with salad/chips, or how about offering them in a gluten-free wrap for customers with dietary requirements. They also fit perfectly in bao buns for a street-food style option for customers who don’t avoid gluten.

FOR MORE DETAILS ABOUT THE GLUTEN-FREE GOLDEN VALLEY FOODS CHICKEN PRODUCTS – CLICK HERE

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MEETING CONSUMER DEMANDS WITH GOLDENSHEAF GLUTEN FREE BATTER MIX In recent years, the free-from food trend has strongly influenced many channels, including the fish and chip industry. Increasing health awareness amongst consumers is one of the driving forces behind the growth of the gluten-free foods market in the United Kingdom. Gluten-free diets are critical for patients suffering from celiac disease and free-from foods are also being viewed as a better-for-you alternative.

At Goldensheaf, we are passionate about providing quality batters to fish and chip shops up and down the country. Developed using the very latest Kerry technology, the Goldensheaf Gluten Free Batter recipe offers the same great taste of traditional Goldensheaf Batters that every consumer can enjoy. It is exceptionally simple for shops to prepare providing every fish and chip shop with the opportunity to sell more fish whilst ensuring consumers receive a quality meal, which in turns drives repeat purchases.

In 2021, we anticipate gluten-free options will continue to play a crucial role in consumer food trends, with approximately 10 per cent of UK consumers following a gluten-free diet.

Consumers are continuing to enjoy traditional British favourite choices, such as fish and chips, but on their terms and often that means taking a range of dietary needs into consideration. If you can make sure that your menu better reflects emerging consumer needs that will drive loyalty. With Goldensheaf Gluten Free Batter Mix, operators can meet these growing demands and

keep serving the best hot, fresh fish, with a light and crispy coating that not only tastes great, but works for every customer.

Goldensheaf Gluten Free Batter is a firm favourite with many leading operators across the UK, including The Real Food Café in Tyndrum, Scotland. Sarah Heward owner of The Real Food Café, notes that since adopting the Gluten Free formula, the café has turned over more than £30,000 on gluten-free fish and chips alone. After surveying gluten-free customers Sarah and the team found that many of them would travel some hundred miles to enjoy their gluten-free fish and chips. The Real Food Café is an accredited caterer member of Celiac UK and by using Goldensheaf Gluten Free it can offer the best possible gluten-free fish and chips, giving consumers peace of mind.

FOR MORE INFORMATION – CLICK HERE For expert industry advice, you can also call the Frying Squad on 0800 138 1938.

TOP QUALITY FRESH CHIPS DELIVERED THROUGHOUT THE NORTH WEST Call now for friendly and reliable service

01254 830305 07734 681901 16

www.nfff.co.uk

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T RY ECIVE RF EL PE D R FO

SMART BATTER THE BATTER THAT HOLDS IT’S CRISP

SMART BATTER SMART BATTER THE BATTER THAT HOLDS IT’S CRISP THE BATTER THAT HOLDS IT’S CRISP

Goldensheaf Smart Batter absorbs less oil, meaning your products stay crispier for longer IDEAL FOR DELIVERY

Goldensheaf Smart Goldensheaf Smart BatterBatter absorbsabsorbs less oil, less oil, meaning your products stay crispier for longer meaning your products stay crispier for longer IDEALIDEAL FOR DELIVERY FOR DELIVERY

But don’t just take our word for it...

Peckish Fish & Chips in Camelford, Cornwall are one of the best and busiest fish and chip takeaways But don’t just take our word for it... in the UK. Peckish were the first shop in the UK to Peckish Cornwall areare one of the best PeckishFish Fish&&Chips ChipsininCamelford, Camelford, Cornwall purchase Goldensheaf Smart Batter Mix almost 2 one of the best and busiest fish and chip takeaways and busiest fish and chip takeaways in the UK. Peckish were the years ago and they haven’t looked back since. in theshop UK. Peckish were the first shop in the UK to first in the UK to purchase Goldensheaf Smart Batter Mix purchase Goldensheaf Smart Batter Mix almost 2 since.

But don’t just our word for almost 2 years ago and they haven’t looked back “The product gives ustake just what we’re looking forit... and years ago and they haven’t looked back since.

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“The product gives us just what we’re looking for and us adhesive helps us keep the and the edge on It gives usand greater qualities onegreater of the thecompetition. best andqualities busiest fish andadhesive chip takeaways certainly has the edge on the competition. It gives helpsbatter usthe keep thewith battera thin with athe 22 us –first giving us the perfect batter.” thin 22 giving the perfect batter.” in UK. Peckish were shop in the UK to us greater adhesive qualities and helps us keep the Goldensheaf batterpurchase thin with a 22 - giving us theSmart perfect Batter batter.” Mix almost 2

years ago and they haven’t looked back since.

TO ORDER SAMPLES OF GOLDENSHEAF SMART BATTER & ARRANGE TO ORDER SAMPLES OF GOLDENSHEAF SMART BATTER & ARRANGE “The product us just we’re looking for and A PRODUCT DEMO WITH A gives MEMBER OFwhat THE FRYING SQUAD A PRODUCT DEMO WITH A MEMBER OF THE FRYING SQUAD certainly has the edge on the competition. It gives ON CALLCALL US ONUS 0800 1380800 1938 138 1938 us greater adhesive qualities and helps us keep the batter thin with a 22 - giving us the perfect batter.” www.kerry-foodservice.co.uk www.kerry-foodservice.co.uk

Fish Friers Review

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THE WETHERBY WHALER SWIMS TO FURTHER SUCCESS WITH THE LAUNCH OF TADCASTER PREMISES Yorkshire fish and chip shop restaurant and takeaway, The Wetherby Whaler has launched in Tadcaster with the purchase of premises on Stutton Road.

Founded in 1969 by Janine and Phillip Murphy, the family owned group of fish and chip restaurants and takeaways has become synonymous with high quality fish and chips, and exceptional customer service. Employing over 200 full and part time staff across seven locations in Yorkshire, The Wetherby Whaler serves over one million portions of haddock across its restaurants and takeaways each year.

Originally purchased by Janine and Phillip from his Uncle and Aunt, the Tadcaster premises were run by the founding duo of the Wetherby Whaler until 1989 when it was sold to Ray and Rose Devaney to enable the purchase of the first Whaler premises in Wetherby. Ray and Rose ran the business on Stutton Road until their retirement in November 2020.

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On launching in Tadcaster, Caroline Murphy and Joanne Westmoreland, daughters of Janine and Phillip and Directors at The Wetherby Whaler, commented: “We’re really proud to be returning to our Tadcaster roots; it feels as though we’ve come full circle. The response from the people of Tadcaster has been really positive, and residents are extremely excited to have their very own Whaler for the first time. We spent many happy times working on the counter with our mum and dad over 30 years ago, and it’s great to see so many Tadcaster residents enjoying fish and chips at Stutton Road.”

The premises have been fully refurbished, including a new range from Hopkins, based in Pudsey, to replace the original range installed in 1985. Chippendale Shopfitters, also based in Leeds, were hired to complete the refurbishment.

Customers can select ‘click and collect’ when ordering their fish and chips from the Stutton Road branch, and longer opening hours have been established.

Stuart Moorhouse, Director at commercial property agent Ernest Wilson, supported the team at The Wetherby Whaler with the purchase of the premises.

Phillip Murphy, Co-Founder of The Wetherby Whaler, added: “I’m so proud to see my family involved in keeping The Whaler a household name across Yorkshire and ensuring we continue to provide the public with delicious fish and chips. At The Wetherby Whaler we believe that good, honest British food brings people together. This guiding principle has enabled us to develop the foundation for the ‘whaler experience’ which continues to be a roaring success.

“Although our involvement has lessened over the years, myself and Janine’s washing up talents have certainly been put to good use since reopening in Tadcaster.”

Fish Friers Review

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KEEP YOUR FISH AND CHIP SHOP SPICK AND SPAN WITH MICROBAN Expert guidance from P&G professional on the best products and procedures to create a safe establishment.

With the reopening of dine-in hospitality o-fish-ally in full swing, Fish and Chip shops must continue to reassure customers of their safety policies.

The pandemic has had a severe impact on business and customer confidence – especially when it comes to cleanliness and hygiene – and effective cleaning products are the best line of defence to protect customers and staff alike.

Microban 24 Professional is the new disinfectant brand from P&G Professional, the away-from-home division of Procter and Gamble, which offers longlasting protection against bacteria. The new brand keeps killing 99.9% of bacteria for up to 24 hours, even after multiple touches1, and also initially kills enveloped viruses2, including SARS-CoV-23 and the flu virus4.

Celebrating, socialising, connecting: the wonderful, much missed benefits of people gathering together is at the heart of the dining out experience. Touch is an unavoidable part of that however, meaning bacteria is easily spread in such settings. Microban 24 Professional offers disinfecting products that your business can rely on in front-of-house areas, delivering powerful bacteria protection that lives on – so your establishment and staff can get on with facilitating safe, fulfilled and happy customer experiences upon their return to dining in.

The science behind Microban 24 Professional is a powerful formula that combines active antibacterial ingredients to create multi-layered protection on surfaces. As a result, the antibacterial actives stay on the surface for up to 24 hours so they keep killing bacteria, even with multiple contacts throughout the day.

Available in three forms, Fish and Chip shops can offer protection against bacteria in the front-of-house of their establishments: Microban 24 Professional Disinfectant Spray, Microban 24 Professional Disinfecting Multi-

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Purpose Cleaner and Microban 24 Professional Disinfecting Bathroom Cleaner.

UK & Ireland Country Sales Lead, Greg Elmore at P&G Professional, said: “Everyday touches are a normal and unavoidable part of daily life, especially in the hospitality industry – from opening doors, to emptying the bins, each of these touches could spread viruses and bacteria around an establishment.

“At a time when we are more aware of the viruses and bacteria around us than ever before, the hospitality industry is looking for cleaning and disinfecting products that they can rely on and Microban 24 offers exactly that, delivering powerful bacteria protection that lives on.”

Microban 24 Professional is designed for use on hard, non-porous, non-food contact surfaces, such as door handles, desks, bins and cupboards. When used as directed, you can rest assured that Microban 24 Professional will eliminate 99.9% of bacteria from your Fish and Chip shop’s surfaces and continue to protect them for up to 24 hours, touch after touch5.

With the return of the dining out experience, comes a significant increase in touch and therefore a heightened need for continued stringent hygiene measures and customer reassurance with the visible use of Microban 24 Professional.

TO LEARN MORE ABOUT P&G PROFESSIONAL AND ITS PROFESSIONAL CLEANING PRODUCTS CLICK HERE OR CALL 0800 716 854.

When used as directed, Microban 24 kills 99.9% of bacteria for up to 24h, tested in accordance with the BSI PAS2424. Use biocides safely. Always read the label and product information before use.

2 Tested on enveloped viruses according to EN16777. 5 minutes contact time.

Microban 24 does not provide 24-hour residual virus protection.

3 Kills 99.9% of SARS-CoV-2 according to EN14476. 5 minutes contact time.

Microban 24 does not provide 24-hour residual virus protection.

4 Tested on Influenza A H1N1 according to EN16777. 5 minutes contact time.

Microban 24 does not provide 24-hour residual virus protection.

5 When used as directed, Microban 24 kills 99.9% of bacteria for up to 24 hours, tested in accordance with the BSI PAS2424. Use biocides safely. Always read the label and product information before use.

1

Premier 1 Filtration The Choice of Champions!

2018 Millers

2019 Krispies

2017 Kingfishers

2015 Frankies

2014 Quayside

2013 The Bay

2011 Chips at 149

2010 Atlantic

2007 Townhead Cafe

2006 Petrou Brothers

2003 Finnegans

Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to all past winners from the National Fish & Chip Awards.

Premier 1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to many of the best fish and Chip shops in the UK.”

29

Chippy Chat & Fast Food Magazine • February 2021

Premier1 Filtration Great North Road Brompton On Swale North Yorkshire DL10 7JL Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com Chippy Chat & Fast Food Magazine • February 2021

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THE FISH INN

Brand refresh to modernise traditional fish and chips for The Fish Inn

commitment to using local, fresh and sustainable ingredients wherever possible.

Located in Clacton-on-Sea, Essex, The Fish Inn is a popular spot for locals and tourists alike who love the shop’s traditional chunky fish and chips. Lucas Lambrou and his family have run the shop since 2007 and following an extensive refurbishment, they were looking for social media support to promote this to their customers.

Food photography and images of the team are used throughout the design alongside the brand’s updated colour palette resulting in a fresh and user-friendly website.

Bringing the brand up to date After approaching Eat Marketing for support with a social media strategy, we suggested a brand and website refresh was needed to ensure customers received a high quality experience from initial interactions through to ordering online.

The Fish Inn’s previous logo was cluttered, oldfashioned and didn’t represent the forward-thinking nature of the business. To represent the smooth and seamless service offered at the shop, the new logo uses a single line layout, integrating an abstract fish icon and using a bold, confident sans serif font.

Following the launch of the new brand, The Fish Inn team received a detailed style guide and logo assets to ensure brand consistency in the future.

Delivering a delicious website design To support the launch of The Fish Inn’s rebrand and to help raise awareness about the family’s heritage in fish and chips, the team opted for Eat Marketing’s 5-page website design package. The refreshed design allows customers to browse on-brand downloadable PDF menus, access The Fish Inn’s preferred online ordering platform and find out more about the family’s

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Growing an online community of Fish Inn fans Once The Fish Inn’s branding and website had been refreshed, the team were keen to share the news with their followers on social media. We created a bespoke 12-month social media strategy, focused on building positivity and positioning The Fish Inn as the friendly, go-to place for fish and chips in Clacton.

Through competitions and promotions, ingenious menu specials (such as Guinness gravy for St Paddy’s Day), team-centred posts and Instagram Stories, the number of followers on Fish Inn’s Facebook and Instagram has grown as customers engage with the shop online.

“It’s been brilliant working with Eat Marketing – they manage to turn my ideas into reality alongside their own great suggestions! Their experience in the industry is second-to-none and they are always at the end of the phone to offer advice and guidance to help grow my brand.” Lucas, The Fish Inn Create a seamless online experience for your customers Get expert guidance on creating a digital marketing strategy with impact.

CLICK HERE OR GIVE THE EAT MARKETING TEAM A CALL ON 0845 835 4661

“

“

What are your unique selling points?

What’s your brand story?

Why Whysettle settlefor forstock stockimages imageswhen whenyou you How do customers could could have have photography photographythat's that'sasas perceive your business? unique uniqueasasyour yourfood? food?

How do you compare Maria Louca Maria Maria Louca Sales &Louca Marketing Director Sales Sales & Marketing & Marketing Director Director

against your competition?

Visit:Visit: eat-marketing.co.uk/photography-packages eat-marketing.co.uk/photography-packages Request a FREE Marketing Audit.

Exclusive to NFFF Members. talk or4661 talk to Maria to Maria oneat-marketing.co.uk 0845 on 0845 835835 46614661 for more for more details. details.

Call Maria on 0845or 835 or visit

KILLS 99.99%

CORONAVIRUS, TESTED ON SARS-COV-2*

HACCP

*Tested on SARS-CoV-2 and enveloped viruses according to EN14476. Use biocides safely. Always read the label and product information before use.

Fish Friers Review

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MEET THE NFFF TEAM!

The NFFF is run by fish friers, all Directors of the NFFF own fish and chip shop businesses themselves and carry out the work they do on a voluntary basis.

However, based in Leeds the NFFF Head Office employs a small team to keep the NFFF functioning.

We will let you get to know the team in a series of ‘meet the team’ conversations in the digital Fish Friers Review.

Review then came up, I actually didn’t volunteer for this role, it was more of a ‘and this is your role from today’. It was different back then, all articles arrived handwritten, and I had to copy type them all. One of the Directors was editor and I had to assist him. Eventually he moved on and the NFFF purchased Quark, and I was the told that I would need to produce the magazine…. laying out and designing pages…. scary stuff when you haven’t done it before, but it worked out OK. Of course, today’s designs are far superior. As the FFR modernized I moved onto training, this was a lovely role but became quite busy as I was also looking after the QA and unofficially acting as PA to the then General Secretary.

Following her move to another company I moved into my current role of PA to the Board. This role can be quite diverse, no 2 days are the same, but I really enjoy it.

Karen Clark – PA to the Directors

3. What’s it like to work for the NFFF?

1. How long have you been part of the NFFF team?

Since the last millennium!!! I joined the NFFF in 1999 following a period as ‘Mum’ whilst combining this with a 3-year course. I had just about completed City & Guilds as a hairdresser and make-up artist, just about to take my exams and then damaged my back. The Doctor told me my days of preening others were over, so it was an office job for me.

2. What roles do you cover?

I joined the company as general clerical assistant, this was the ideal position to refresh skills that I had used prior to having my children. This was a lovely role, and a great induction into the company. Answering the phone meant that you learnt about the industry and the people in it. I still remember one of my first duties; handling the applications for the Drywite Young Fish Frier of the Year competition. I earnt myself a lovely box of Thornton’s chocolates from Briar Wilkinson, hand delivered by Phil Webster who was a regular visitor to the academy in those days. The role as assistant on the Fish Friers

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What can I say…the time spent with the company speaks for itself! The team you work with makes all the difference, and I work with a lovely office team, we all ‘gel’ really well and are there to help each other. The same goes for the Board, they are all nice people, very approachable and committed to the industry.

4. Who cooked your first fish and chips at the NFFF training academy?

Aw Arthur Parrington!! You will probably all know that name. I ate his fish and chips for years, he was Head of Training at the time and had his trusty little team assisting him; Arnold Scholes, Dennis Tate, John Cousins and Wilf Rhodes to name a few.

5. What changes have you seen during your time with the NFFF? Many!! I can remember typing labels for envelopes on a typewriter…wow…!! So, the computers/I.T. has changed enormously. And we also have the database, the old version was archaic and only accessed by one member of staff. Now that everyone can access this it makes it far

easier to handle member enquiries. The building itself has been transformed in recent years, it’s a much more welcoming place now. And obviously the Board, lots and lots of changes there however, we keep reminding Andrew that he has no escape for another ten years or so!! We added the QA to our portfolio and MSC in more recent years. There are also the many different websites now and of course, social media. Working remotely during the pandemic has forced some changes with some here to stay. I know Helen and the team on training have made many changes I’ll leave that for Helen to explain.

6. Where do you see the NFFF in 10 years?

Definitely as a continued leader in the training field.

The course tutors know their stuff and are creating new courses all the time. We are continually working on new member benefits, following the pandemic and the help needed by shops, there is proof that an organization such as this is needed for the industry. The number of members should grow and the more we have the more we can do.

Now tell us about yourself: 7. What are your hobbies and interests outside of work?

My colleagues will now be raising their eyebrows and saying ‘here she goes’ but now that my children have grown up, I can spend my time doing what I enjoy … walking with my trusty little Border Collie. I’ve always had dogs and was going to do so

much with this one. We completed the obedience courses and had started agility but due to some health problems she couldn’t continue, so lots of walking it is.

I also love gardening and reading. And I’m loving our family Saturday night quizzes with a glass or 2 of gin or cider and a bar of chocolate! I’m now looking forward to holidays and days out with all the family.

8. What is your first memory of eating fish and chips?

When I was very young my uncle used to have them for lunch on Saturday while watching LUFC on the TV. He lived with my Nan and we used to visit daily. I loved to pinch his chips covered in curry sauce (my Mum wouldn’t let me have curry sauce usually – said I was too young ??!).

9. What is your favourite accompaniment to fish and chips?

As you can see above, it used to be curry sauce but now it’s just good old salt and vinegar.

10. Where is your favourite place to eat fish and chips?

It has got to be sat in the cove at St Agnes, Cornwall.

My Dad was a Cornishman and we spent what seemed like half our year, every year, down there as children.

Nothing like sea air to make you hungry.

11. What is your favourite drink with fish and chips?

As a Yorkshire lass, it has to be tea, preferably Yorkshire Tea

Fish Friers Review

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B’DAYS FOR PJ’S

30th Birthday celebrations for Traditional Yorkshire Takeaway.

PJ’s fish and chips will be celebrating their 30th anniversary this year at the East Ardsley chippy.

Bubbly and chocolates, free fish and chip vouchers and free mushy peas will all be given away, to celebrate the special occasion.

“It’s just to say a big thank you really, to all our loyal customers” says Phil.

Phil and Jean originally started in 1982, at The Grove Fish Bar in Stanley nr Wakefield, taking over a small quiet shop, learning the skills whilst searching for the best quality fish and potatoes.

“Just the two of us” adds Jean, “After a bit it got going, and we’ve never looked back really”.

“I remember the good times with the customers having a bit of fun” says Phil.

“We once had a gent queuing at supper time in his birthday suit!”

In 1991 the business needed to expand, moving to Wayside Fisheries in East Ardsley, with a larger shop, modern equipment and outside parking.

There they changed the name to PJ’s Fish & Chips and have enjoyed a fantastic reputation over 30 years.

Sons joined in with the frying, and new counter assistants were needed when business improved, a great team now look after the shop, with Dale, Donna, and Wayne, still serving and frying today, since the mid-90s.

Phil’s son Wayne, who now looks after the day to day, says, “There’s 11 of us now, with two dedicated friers keeping the pans going to the PJ’s high standards”.

“Fridays are still the great fish & chip day”, says Johnny the youngest frier, “as well as weekends, when sports fans call on match days, some have been visiting from as far as Northampton, for over 20 years”.

Tastes and methods may have changed over the years, but PJ’s believe there will always be a place for traditional Yorkshire fish and chips.

Using haddock sourced from a high quality range, direct from Norwegian, Russian and Icelandic waters, carefully managed, ensuring sustainability for generations to come.

“We fry in the finest quality pure beef dripping, it gives the best taste with our batter, still mixed today by hand”, adds Phil.

Only professional quality ingredients they use.

Hutsbys of Castleford have been distributing potatoes to the chippy industry since 1936, and PJ’s use their service because the potatoes produce high quality chips throughout the varying seasons, fundamental to their success.

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Phil and Jean are now retired, but still call in every week for tea and a chat. In the summer, the green fingered couple put on a floral display outside the premises, with hanging baskets and hay mangers. “It’s a great way to add a bit of colour to the village” says Phil, “and everyone comments on the flowers”. Over the years PJ’s have won awards for best displays of Morley and Leeds in bloom.

PJ’s are extremely grateful for the support they receive from their customers, and enjoy giving back to local sport teams when seasonal and charity events happen.

Wayne says, “Sponsoring the local cricket club teams is

great for the village, and our younger generations”.

Phil and Jean and all the team at PJ’s would like to thank the people of East Ardsley and surrounding areas, old and new, for their support and custom.

“We couldn’t have done it without you”.

PJ’s official 30th anniversary was on the 28th of March but they prefer (when all can socialise a bit more), to delay the celebrations until the restrictions have eased.

National Fish and Chip day is on the 4th of June, it’s a ‘fryday’, we’ll open the bubbly then!

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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

ENERGY/CARD PAYMENTS

AHDB Potatoes

Energy4

Contact: Tom Collier Tel: 01642 888816 Email: bills@energy4.co.uk Web: www.Energy4.co.uk

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@ Norwegian cod btinternet.com and haddock.

Web: www.fasfa.co.uk

The number one choice Marine Stewardship Council for your fish & chips.

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 Ice cold waters give Norwegian cod and haddock a in the Fundraising Team delicate colour, flaky texture and superior flavour.

Frozen at sea within a matter of hours, Arctic freshness Tel: 01489566910 is locked in right to your kitchen.

Email: enquiries@fishermens Norwegian cod and haddock come from one of the world’s most sustainable fish stocks - one of the many mission.org.uk reasons why they are used in kitchens across the globe.

Website: www.fishermensmission.org.uk Origin matters.

The Norwegian Seafood Council

Contact: Hans Frode Kielland Asmyhr eafoodfromnorway.co.uk Email: mail@seafood.no Web: www.seafoodfromnorway.co.uk

5106 CLIENT: Norwegian Seafood Council : English PUBLICATION: UK Fish Friers Review

Seafish

INSERTION DATE:

www.nfff.co.uk

Paymentsense

Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/

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 Web: www.ductcleaningserviceltd.co.uk

CAMPAIGN: Cod & Hoddock PROOF NO: 01 ARTWORK SIZE: H.297 x W.210 mm

The Sustainable Restaurant Association

28

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

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

FINANCIAL, LEGAL AND INSURANCE

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 Website: www.thornhillinsurance.co.uk

FISH SUPPLIERS

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

01.07.20

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

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

Utility Bidder

Frytech Ltd

Keep Environmental Services

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

Pacific West

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

T Quality

Contact: Derek Dews Care Line No: 0330 1243707 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk

Irvin & Johnson

Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za

GENERAL FOOD SUPPLIERS

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

NFFF ASSOCIATE MEMBERS BD Signs

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

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

Sign Focus

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

AquaMundus / Magnete / Thermaco

Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com

PanaEpos

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

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

Holland’s Pies

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: John Mills or Jason Bailey Tel: 01692 404949 Email: sales@panaepos.com Website: www.panaepos.com

Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk

FILTRATION

PG Chips

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: 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

Fylde Fresh and Fabulous Ltd

Contact: James Crossley – National Account Manager Tel: 01253 836444 Email: sales@fyldefreshandfabulous.com Website: www.fyldefreshandfabulous.com

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

Hewigo UK Ltd

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

KFE Ltd

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

Mallinson’s of Oldham Ltd

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

RGM Leeds Ltd T/A Hopkins

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

Booker Wholesaler

Contact: Kerry Dewett Tel: 07740 829 999 Email: kerry.drewett@booker.co.uk Web: www.booker.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

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.

Fish Friers Review

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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

President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) E: andrew@nfff.co.uk

Regional Director for England Mr Hugh Mantle Tel: 07831 577296 E: hughmantle@hotmail.co.uk

www.nfff.co.uk

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 Fish Friers Review: Robert Norris – robert@nfff.co.uk Membership: Sheryl Coward – sheryl@nfff.co.uk

Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 E: craig@nfff.co.uk

Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 E: nfff@wetherbywhaler.co.uk

Regional Director Regional Director for England Regional Director for England for England Mr David Miller Ms Lesley Graves Mr Craig Buckley Millers Fish and Chips Burton Road Chippy The Fish Bar & Hooked Tel: 07759 055587 Tel: 07507 889028 Tel: 07745 946709 E: davidmillernfff@hotmail.com E: lesleygraves703@msn.com E: thefishbar@hotmail.co.uk

Regional Director for Scotland Mr Stuart Devine The Ashvale Tel: 07977267982 E: stuart@theashvale.co.uk

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General Office

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

WE ARE MEMBERS! Together we are stronger and the support we offer grows with each new, renewing and returning members. Thank you for your support!

New and Returning Members 22-04-2021 – 26-05-2021 Returning Members

Direct Debit Renewed Members

48

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New Members Contact

Company

City/County

Contact

Company

City/County

Mrs Emma Whyte

The Whyte Bite

Banffshire

Ms Helen Foster

Hashtaq Fish Company Ltd

Scotland

Mrs Nicola King

Fishtales

Dorset

Mr Kevin Gibbons

FISSSH

East Sussex

Mr Arron Jervis

Oliver's Chippy

Lancashire

Miss Louise Eyre

Ye Old Copper Kettle

Lincolnshire

Mr Duane McCulloch

Taffs Trading Ltd

Devon

Mehmet Ozbec

Millers Fish And Chips

Suffolk

Mr David Armstrong-Reed

Hashtaq Fish Company Ltd

Scotland

LEARN MORE ABOUT NFFF MEMBERSHIP AND JOIN TODAY – CLICK HERE

OBITUARY

Jonathan Adams

We are saddened to hear of the passing of former President of the National Federation of Fishmongers, Jonathan Adams.

NFFF President Andrew Crook said “I am sorry to hear of Jonathan’s passing. He was a great character and so passionate and knowledgeable about his industry. Jonathan attended NFFF Balls and supported the welsh area with their events. Our thoughts go to Jonathan’s family and friends at this sad time.”

Jean Ritson

We are saddened to announce the passing of Jean Ritson, the founder of Bizzie Lizzie’s on Monday 3rd May. Jean fought a courageous battle against cancer for over 8 years. Jean was well respected and loved by many in the Fish & Chip industry and beyond. Jean had a large family whom she loved dearly and an abundance of friends who she cherished.

She will be sadly missed by all that knew her. Our thoughts are with Jean’s family and friends during this sad time.

Mary Foottit

The NFFF were sad to hear of the passing of Mary Foottit, long time member of the NFFF. Mary had been a member for over 40 years, and had also held the positions of Secretary of Lincoln Branch and Secretary of No 4 Area.

Fish Friers Review

31

WHAT THE NFFF CAN OFFER YOU! NFFF MEMBERSHIP BECOME A MEMBER TODAY BECAUSE MEMBERS GET MORE! Become a member today to receive your exclusive benefits and discounts.

You can now join online today or why not give us a call on 0113 230 7044.

NFFF PAY MONTHLY NUMBER OF SHOPS

MEMBERSHIP TYPE

TOTAL PAYMENT

INITIAL PAYMENT

THEN 11 PAYMENTS OF

1 Shop

Single Shop Membership (1 Shop)

£259.54

£51.86

£18.88

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£389.30

£77.89

£28.31

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£707.68

£141.51

£51.47

Dual Membership

£54.22

£10.88

£3.94

Single Shop Membership plus Dual

£313.75

£62.73

£22.82

1 Shop

JOIN TODAY AND PAY MONTHLY CLICK HERE

NFFF PAY YEARLY NUMBER OF SHOPS

MEMBERSHIP TYPE

COST

1 Shop

Single Shop Membership (1 Shop)

£180.23 + VAT

2-4 Shops

Small Multi-Shop Membership (2-4 Shops)

£270.35 + VAT

5-9 Shops

Medium Multi-Shop Membership (5-9 Shops)

£491.44 + VAT

10+ Shops

Large Multi-Shop Membership (10+ Shops)

£67.02 + VAT Per Shop

Dual Membership

£37.65 + VAT

JOIN TODAY AND PAY YEARLY CLICK HERE

NFFF TRAINING TRAINING COURSE Three-day training course – Complete beginners guide to fish and chips shop management

32

www.nfff.co.uk

COURSE DETAILS

COST

The course will teach you the skills needed to pursue a career in Fish and Chips as a business owner and a complete all-rounder capable of running a fish and chip shop. We will prepare you for the next steps within the industry. All of our trainers are highly experienced fish friers and many have won numerous awards in the industry. They are all very passionate about fish & chips and are eager to pass on their best practice skills and experiences to you.

NFFF Members £550+VAT Non NFFF Members £650+VAT

FOR MORE DETAILS

CLICK HERE

BITESIZE ZOOM COURSE TRAINING COURSE

COURSE DETAILS

COST

The course will teach you the skills needed to obtain the best out of the species of fish that you are working with.

This will then enable you to take these skills back into the business and make your business more profitable.

NFFF Members £80.00+VAT

Potato Prep – Know your Spuds!

The course will teach you the skills needed to get the best out of a 25kg sack of potatoes. What to look for when choosing your supplier, variety and much more.

NFFF Members £60.00+VAT

Blanching – How to save time!

The course will teach you the art of blanching chips and how this blanching can be a vital time saver during your busy periods. Learn how to blanch and when it is recommended.

NFFF Members £50.00+VAT

The course will teach you what to do with trimmings of fish that you think cannot be used. What to do with potatoes that may not meet the size grade for chipping.

How you can make more money and profit out of your raw materials.

NFFF Members £50.00+VAT

Accompaniments – To boost the sales!

The course will teach you how to add accompaniments to your menu using very little effort but, gaining you lots of profit. Our experienced trainers will talk you through how adding small additions to our menu can help you achieve better profits and reviews from your customers.

NFFF Members £40.00+VAT

Batter Preparation – Go with the flow!

The course will teach you the skills needed to obtain the best batter to coat your fish, fishcakes, and other battered products. The course will show you how to maintain the consistency from one shift to another.

NFFF Members £60.00+VAT

Fish Cutting – Made simple!

Fish Cakes – A firm favourite!

NFFF ONLINE QUALIFICATIONS

CLICK HERE

Non NFFF Members £115.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

CLICK HERE

Non NFFF Members £85.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £65.00+VAT

CLICK HERE

Non NFFF Members £95.00+VAT

NFFF QUALITY ACCREDITATION SCHEME

COURSE

COST

Level 2 Food Hygiene

£9.50+VAT

Level 2 Health & Safety in the Workplace

£9.50+VAT

Level 2 Allergens Awareness for Caterers

£9.50+VAT

Level 2 HACCP

£9.50+VAT

Level 3 Food Hygiene

£65.00+VAT

GAIN INDUSTRY RECOGNISED QUALIFICATIONS TODAY CLICK HERE

FOR MORE DETAILS

Sponsored by

The Quality Accreditation is a great marketing opportunity and promoting your business through the display of an accreditation such as this helps you to increase customer confidence and awareness, and helps your business to stay one step ahead.

SCHEME

COST

1 Outlet – NFFF Member

£125+VAT

Additional Outlets – NFFF Member

£50+VAT per shop

1 Outlet – Non NFFF Member

£200+VAT

Additional Outlets – Non NFFF Member

£150+VAT per shop

APPLY AND BECOME A QA ACCREDITED HOLDING SHOP TODAY CLICK HERE

TO LEARN MORE ABOUT THE NFFF SIMPLY VISIT WWW.NFFF.CO.UK CLICK HERE

Fish Friers Review

33

For more visit www.fishfriersreivew.co.uk