Fish Friers Review Issue 3 2017

BUY TICKETS TO THIS YEARS NFFF PRESIDENT’S BANQUET & MASQUERADE BALL BY CALLING 0113 230 7044

THE

FishFriers

ISSUE 3 MAY 2017

1913-2017 104 YEARS SERVICE TO THE TRADE

REVIEW

F sh frying & Fast Food Show

Page 6 Elite Masquerade Ball

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THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

Points of View

Contents...

Page 4

Chat with the Champs!

Page 6

NFFF Banquet & Ball

Page 8

Changes to the NFFF Board

Page 10

Coeliac UK

By Gregg Howard, NFFF President

Page 11-13 Gluten Free with Middleton Page 16

S&B Herba

Page 22

National Fish and Chip Day

Page 26-27 MSC Fish Species Page 30-31 National Fish and Chip Award 2018 Page 44

10 Questions with Darren Boothroyd

It is with regret that the Board have recently had to accept the resignation of Regional Director for Scotland, Stuart Atkinson.

Regional Directors give up many hours in voluntary work away from their own business to undertake their role on the Board.

Added to which Stuart has a young family to take care of and has now found he is unable to offer as much time as he would like to help run the NFFF. I would like to personally thank Stuart for all this hard work and dedication to the NFFF. He has been involved since 2012 as Regional Director of Scotland and more recently as National Treasurer and has assisted many members along the way.

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk

P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk

I’m sure you, the NFFF member, will join me in welcoming Darren to the Board and look forward to seeing him at the various functions, from trade shows to our very own President’s Banquet & Ball.

Membership Coordinator Eileen Kane e.kane@federationoffishfriers.co.uk

It’s that time again and the application forms for NFFF Quality Award Champion Chippy Award are now available. The awards, which are one of the most important dates in the calendar for the fish and chip industry, help promote the industry as a whole to the wider public.

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Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk

As one door shuts another door opens, and we are delighted to welcome Darren Boothroyd to the Board as new Regional Director for Scotland.

Darren has great industry knowledge and has achieved a lot in his time in the industry. Fochabers Fish Bar were named the best fish and chip shop in Scotland at this year’s National Fish and Chip Awards together with being our very own NFFF Quality Award ‘Champion’ Awards winner.

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qualityfishandchips.co.uk

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Telephone: 0113 2307044 e-mail: mail@federationoffishfriers.co.uk Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

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Fish Friers Review

FISH & CHIP QUALITY AWARD

Did you know? 22% of people visit fish and chip shops every week.

Issue 4: Booking Deadline – 19th May 2017, Copy Deadline – 26th May 2017, Publication Date – 23rd June 2017

1913 - 2017 104 years’ service to the trade Founded as the National Fish Caterers’ Review on April 4, 1925.

Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk

Use your smartphone to scan the QR code and learn more about the NFFF

I encourage everyone to enter at least one of the awards on offer, win or lose, the information the process can provide you with is invaluable. In every award, no matter how far you progress, you will receive feedback from a 3rd party informing you of what you are doing well together with the areas you may be able to improve. Judges of the awards are industry experts and have judged many other shops. The feedback you will receive is invaluable.

This month we welcomed 11 new faces to the Drywite Young Fish Frier Introductory Day at the NFFF Training Academy, all with the ambition to enter this year’s Drywite Young Fish Frier of the Year Competition. This offers a fantastic opportunity for all young people within the industry and the work Drywite undertake to promote the award is second to none.

On the 2nd June National Fish and Chip Day will once again be taking place. After two years of wonderful success it is something we are looking to build on this year and for many years to come. We encourage all shops to become involved. Look out for #NationalFishandChipDay# on social media and help promote the day.

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THE

FishFriers REVIEW

Your

Federation

Welcome to ‘Your Federation’ page. Across the year the NFFF will provide it’s members with the details of what has happened within the NFFF across the following two pages.

Membership New and Returning Members March/April 2017 Contact Name

Shop Name

Contact Name

Location

Shop Name

Location

New Members (continued)

Returning Members Mrs P Hubery

Dearne Road Fisheries

Rotherham South Yorkshire

Mr Ben Leach

Porthleven Fish & Chips

Porthleven Cornwall

Mr Steve Lynton

Granada Fish Bar

Fleetwood Lancashire

Mr Roland Martin

Cod End

Newquay Cornwall

Mr Harry Niazi

Olley's Fish Experience

London

Mr Toby Hayward

The Chippy

Gozo Malta

Mr Asif Ali

King Kod

Preston Lancashire

Mr Aman Dhesi

The Scrap Box

Dunnington North Yorkshire

Miss Annie Nolan

Nolan's Traditional Fish & Chips

Co Clare Eire

Mr Xiaotian Teng

The Isles

China

Mr Andrew Crook

The Original Nash's Fish Restaurant Leeds West Yorkshire

Ms Jill Piner

Goosnargh Chippy

Preston Lancashire

Mr Stephen Moye

Oldham

Lancashire

Mr Paul Harris

Hayling Island

Hampshire

Mr George Pardale

The Pearl of Northway

Tewksbury Gloucestershire

Ms Elaine Power

Co Waterford

Eire

Miss Emilia Turchet

Silvano's

Nottingham

Mr Jim Steele

Lynn's

Co Down NI

Mr Marios Prokopiou

Kingfisher

Tewksbury Gloucestershire

Mr Edward Hii Hau Siong

Jalan-Muara

Brunei-Darussalam

Mr Ryan Clarke

Enzo's Fish & Chips

Ayrshire Scotland

Mr Rodney Brown

Virginia

USA

Mr Adrian Du Feu

St Saviour

Jersey

Mr Marc Luscher

JD Sibiu

Romania

New Members Mr David Friess

Dewley Fish Bar

Cramlington Northumberland

Mr Kuo Po Tsun

Keelung City

Taiwan

Mr Pete Speight

The Chippy

Port Kennedy Australia

Mr Hanif Rajwani

Willows Fish & Chips

Eastbourne West Sussex

Mr Ray Mustafa

The Shrewsbury Fish Bar

Shrewsbury Shropshire

Mrs Xiao Hu

Jesmond

Newcastle upon Tyne

Mrs Anthea Heaney

Fish 2 Fry

Upper Lisburn Co Antrim

Mr Paul Chisholm

Rock, Salt & Sole

Banchory Scotland

Mr David Farnham

Fryer Tuck

Barry South Wales

Mr David Duttine

Hook & Lion Ltd

Leeds West Yorkshire

Ms Kim Ashplant

Beetons Fish & Chips

Guernsey

Mr Carl Alder

Wally's Chippy

Brelade Jersey

Pitlochry Perthshire

Mr Reay McKay

The Monster Fish & Chip Company Fort Augustus Invernessshire

Mr Andrew MacKenzie McKays Hotel

The NFFF welcomed 150 students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop so far this year.

During the April and May Three-Day Training Course: NFFF Complete Guide to Fish and Chip Shop Management the NFFF welcomed Tim and Kelly Barnes from Krispies Fish and Chips and Craig Maw and Nikki Mutton from Kingfisher Fish and Chips respectively.

Upcoming three day training courses are as follows: 5th, 6th & 7th

June

2017

Guest Frier: TBC

10th, 11th & 12th

July

2017

Guest Frier: TBC

14th, 15th & 16th

August

2017

Guest Frier: TBC

Quality Award New and Returning Members March /April 2017 Contact Name

Shop Name

Location

Mark Corbally Syd & Paul Appleby Marcus French John Williams

Mister C's SGF Fish & Chips French's Fish Shop Ltd Ywygyr Fish & Chips

Martin & Ginny James Alex McKeegan Jason Nicolaou Sonny Gill Sonny Gill Sonny Gill Sonny Gill Martin James

The Pelican Al's Plaice Norton Fisheries Gills Fish & Chips Gills Fish & Chips Gills Fish & Chips Gills Fish & Chips The Pelican

Returning Members Selby,North Yorkshire Newcastle Upon Tyne, Tyne & Wear Wells By the Sea, Norfolk Anglesey, Wales

New Members

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Barnstaple, Devon Bedford,Bedfordshire Stourbridge,West Midlands Wallsend,Tyne & Wear Ponteland, Tyne & Wear Gateshead, Tyne & Wear Sunderland,Tyne & Wear Barnstaple,Devon

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 3 MAY 2017

NFFF Activities Date

NFFF Activity

NFFF Representitive

3rd, 4th & 5th April

Three Day Training Course, Leeds

CB, GH, JR, LF

5th April

Welsh Seafood Market Development Meeting

JP

10th April

DYFFY Introductory Day, Leeds

AC

11th & 12th April

Two Day Training Course, Leeds

13th April

One Day Training Course, Leeds

8th, 9th & 10th May

Three Day Training Course, Leeds

CB, HM

11th May

Healthy Eating Workshop

MD

Gregg Howard, President

AC

Andrew Crook, Vice President

DM, HM, LF

SA

Stuart Atkinson, Treasurer

CO, JR

JP

John Penaluna, Regional Director

JW

John Wild, Regional Director

Board of Director Enquires NFFF Member Enquiry

NFFF Official

VAT Issue

AC

Key GH

AHA

Alan Hanna, Regional Director

LG

Lesley Graves, Regional Director

HM

Hugh Mantle, Regional Director

CB

Craig Buckley, Regional Director

Potato Issue

CM

CM

Craig Maw, Regional Director

Equipment Advice

LG, JW, CM

KC

Karen Clark, PA to the Directors

Range Issue/ Advice

JW, JP

Fish Species

JP

RN

Robert Norris, Media Co-Ordinator

Media Advice

LG, CM

HB

Helen Brook, Training & Qualification Co-ordinator

CO

Cem Oktem, Trainer

LF

Lynda Fielding, Trainer

CB

Craig Buckley, Trainer

JR

James Ritchie, Trainer

DM

David Miller, Trainer

New Associate Members Utility Bidder Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.uk info@utilitybidder.co.uk Website: www.utilitybidder.co.uk

Utility Bidder have worked with Fish and Chip shops since we started up in 2009. This has given them great insight into the way energy is used within this industry and some of the hurdles the owners come across. Energy costs have become one of the largest overheads for businesses, so reducing bills will have an immediate positive impact on your bottom line.

Extensive knowledge has given them the tools to work effectively within this industry, ensuring we offer the correct advice and package to those that deal with the energy agreements.

The NFFF work to protect and promote the interest of fish and chip businesses since 1913 and due to this, the membership between Utility Bidder and the National Federation of Fish Friers would complement the goals of all business members in this sector.

James Longley, Managing Director, Utility Bidder commented on the member ship saying:

"We hope the membership will nurse current relationships we have in place with Fish and Chip shop as well as help us deliver valuable advice and guidance about the energy market to other members”.

The National Federation of Fish Friers is looking forward to working with Utility Bidder into the foreseeable future for the benefit of our members.

As an introductory offer, Utility Bidder will be giving away £25 voucher for every NFFF member that procures an energy agreement through them. Quote NFFFPRESS to take advantage of the offer.

For more information on the membership and services of Utility Bidder please visit www.utilitybidder.co.uk or call 0800 007 4001 To contact Utility Bidder simply email Ella Brooks on e.brooks@utilitybidder.co.uk

Exhibition Dates & Open Days Fish Frying & Fast Food Show 11th June 2017 Location Dolman Hall, Bristol City FC, Ashton Gate, Bristol Website: www.frymagazine.com *These figures are current at the time of going to print – Issue 3 –26th April 2017

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THE

FishFriers REVIEW

Chat with the Champs!

The NFFF have sat down with this year’s UK number 1 fish and chip shop, Kingfisher Fish and Chips, and have asked the questions that the industry would like to know.

Q) When was the first time you were able to reflect on your achievement?

A) The first opportunity we had was on the flight back home from London. We were still numb from all the activity surrounding the National Fish & Chip Awards.

Having said that we are so proud of our achievement we still have to pinch ourselves now.

Q) What has been your biggest surprise since becoming the UK’s number 1 fish and chip shop?

A) The amount of support we have received and the level of international interest shown has been amazing.

Q) What role did the NFFF Quality Award play in placing the procedures which helped win your numerous awards in recent years?

A) The NFFF Quality Award was the first step in our awards journey. We applied for the Quality Award 6 months after purchasing our shop in 2012. We wanted our shop and product to be tested by an industry specialist. Our assessor at the time gave us lots of encouragement to enter the National Fish & Chip Awards.

Q) Do you see multiple Kingfisher Fish and Chip shops opening up in the future?

A) Having multiple shops is something we get asked quite a lot about by our customers. However we have decided to concentrate on our one shop for the time being. We have good control over our Award winning shop and wouldn’t like to compromise anything we do in order to roll out other shops.

As an addition for us we bought ‘Kingfisher on the Go’ our custom made mobile van. With the idea we can do Parties, Weddings, Corporate events and festivals and mesh it in with our existing business.

Q) You are always active on social media and with marketing, do you still do it all yourself and have you found it a struggle since winning your award?

A) We have always found Social media a struggle but also an essential part of our business presence; it is something I had to learn from scratch 3 years ago. But we still feel we need maintain control over this. So our social media will probably always be done by us. That way we can keep it relevant and organic.

4

Q) Since winning the award your life must be 24/7 fish and chips, what do you do to get away from it?

A) We don’t, quite simply!

We take our role as ambassadors for the Fish & Chip industry very seriously. We made the commitment that if we were to win at the Awards and be crowned Champions at the National Fish & Chip Awards we would commit 100% which is what we are doing. We have plenty of time in the future to take a break and kick back. But being Champions is a special thing and we want to give it everything we have.

HAVE YOU GOT A QUESTION? To have your questions answered by Craig and the Kingfisher team simply email your questions to mail@federationoffishfriers.co.uk or give us a call on 0113 230 7044.

Visit VITO at the Fish Frying & Fast Food Show VITO Oil filtration systems are the only portable oil filtration system in the world that can filter down to 5 microns (70th of a human hair) using only 1 biodegradable filter paper Visit us on Stand 31 (next to Hopkins) to see the New Generation 3 Vito 80 with twin rota pump for even more suction, removing even more carbon.

Special show offers valid on the day and live demos of our product in a Hopkins Fish Frying Range.

Visit Vito at the Fish Frying & Fast Food Show 11th June 2017 Location Dolman Hall, Bristol City FC, Ashton Gate, Bristol Website: www.frymagazine.com

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ISSUE 3 MAY 2017

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VITO UK Tel: 01953 851914 sales@vitouk.co.uk www.vitouk.co.uk

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THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

Welcome to the Elite Masquerade Ball!

Elite Shopfitters (Leeds) become the Principal Sponsors of the NFFF President’s Banquet & Ball The National Federation of Fish Friers are delighted to unveil Elite Shopfitters Leeds as the Principal Sponsor of the NFFF President’s Banquet & Masquerade Ball, which takes place on Sunday 24th September 2017 at the Chesford Grange in Kenilworth, Warwickshire.

This years’ premiere event in the fish and chip social calendar is taking place at the award winning Chesford Grange, which is a fantastic four-star Warwickshire hotel offering everything you could possibly wish for. Historic charm is coupled with contemporary glamour, all set in beautiful grounds on the edge of the River Avon.

On the outskirts of Kenilworth and just a short drive to the beautiful town of Leamington Spa and historic Warwick Castle, Chesford Grange is set in 17 acres of stunning grounds yet easily accessible from the M40 and M69 and only 13 miles from Birmingham Airport.

Gregg Howard, NFFF President said, "We are absolutely delighted to announce Elite Shopfitters Leeds as the Principal Sponsor of the NFFF President’s Banquet & Masquerade Ball, having worked closely with Elite and Dave in particular in the past we believe we can achieve a night that will be remembered long into the history of the NFFF”.

Dave Belsham, Managing Director of Elite Shopfitters Leeds, added, "Here at Elite Shopfitters, it’s our job to make sure that every element of your cafe, takeaway or restaurant refurbishment project is delivered to the highest standards and it will be exactly the same when it comes to working with the NFFF and our involvement with this year’s NFFF President’s Banquet & Ball.

We specialise in unique, customised shopfitting and with this year’s event taking on a masquerade theme we are looking forward to helping develop a unique night for the industry to enjoy.

Being the Principal Sponsor of the 2017 President’s Banquet & Ball underlines our support for the industry. Much like the title of our business, we are looking forward to an ‘elite night’ at the Chesford Grange.”

The Chesford Grange On the outskirts of Kenilworth and just a short drive to the beautiful town of Leamington Spa and historic Warwick Castle, Chesford Grange is set in 17 acres of stunning grounds.

A limited number of rooms have been secured for both Saturday and Sunday nights and are available on a first come, first served basis.

6

Saturday and Sunday night will each cost £110 for single occupancy £125 for double occupancy. The price for accommodation includes breakfast.

Book early to avoid disappointment by calling the reservations team direct on 0113 205 2891.

QUOTE – NFFF

Other hotels available Please see below a list of alternative hotels which are within a short drive of the Chesford Grange. These have been sourced via Google and prices will vary.

Ramada Warwick Kenilworth Address: Chesford Bridge Kenilworth, Warwickshire CV8 2LN Phone: 01926 858331 The Peacock Hotel Address: 149 Warwick Rd, Kenilworth CV8 1HY Phone: 01926 851156 Woodland Grange Address: Old Milverton Ln, Leamington Spa CV32 6RN Phone: 01926 336621 The Grand Hotel Address: 95-97 Warwick Rd, Kenilworth CV8 1HP Phone: 01926 863100 The Kenilworth Address: 61 Warwick Rd, Kenilworth CV8 1HN Phone: 01926 779473 Stoneleigh Park Lodge Address: Stoneleigh Park, Stoneleigh, Coventry CV8 2LZ Phone: 024 7669 0123

WWW.FEDERATIONOFFISHFRIERS.CO.UK

PRINCIPAL SPONSOR ELITE SHOPFITTERS LEEDS

, d n e t t a o t d e t i v n You are i

President's Banquet & Location: Chesford Grange, Kenilworth, Warwickshire

Date:

Sunday 24th September 2017

An Audience with.....

Book your ticket today!

Tel: 0113 230 7044 email: mail@federationoffishfriers.co.uk

Tickets

accommodation

Tickets cost just £75 each or £700 for a table of 10 and can be ordered through the NFFF offices on 0113 230 7044 or by completing and returning the enclosed form.

Saturday and Sunday night will each cost £110 for single occupancy £125 for double occupancy.

Book early to avoid disappointment by calling the reservations team direct on 0113 205 2891.

QUOTE - NFFF

Our event is supported by

THE

FishFriers REVIEW

Changes to the NFFF Board Stuart Atkinson steps down as NFFF Treasurer / Regional Director for Scotland We unfortunately have to announce that Stuart Atkinson has taken the decision to stand down from his role as NFFF National Treasurer and Regional Director of Scotland.

Stuart has been on the NFFF Board of Directors since 2012 and throughout his

time has worked tirelessly for members and brought a wealth of knowledge to the NFFF. Due to personal circumstances Stuart believes he is currently not in a position to offer the time required to undertake the role he has held with the NFFF. With the requirements of attending several meetings throughout the year and the location of where Stuart is based he’s forced to undertake long journeys and time away from his young family and businesses.

The NFFF would like to place on record our thanks to Stuart for his tireless work throughout the years and they wish him every success for the future.

In the meantime NFFF Vice President Andrew Crook will hold the title of NFFF Vice President and Interim Treasurer until the AGM which is being held on the 24th September 2017.

Darren Boothroyd joins the NFFF Board of Directors We are delighted to announce that Darren Boothroyd of Fochabers Fish Bar has been co-opted onto the NFFF Board as Regional Director for Scotland.

Darren is the owner of Fochabers Fish Bar who are currently Scotland’s number 1 fish and chip shop and the NFFF Quality Award ‘Champion’ Award after winning both accolades at the National Fish and Chip Awards 2017, held in London in January.

Darren will act as our first point of contact for any NFFF members in Scotland in need for any advice or guidance.

Darren is already an NFFF Approved Trainer for the NFFF Training Academy alongside being an NFFF Quality Award assessor.

NFFF President Gregg Howard said "We are delighted to welcome Darren onto the Board of Directors, the whole board have met with Darren at various events across the year and have seen the passion and belief he holds towards the industry as a whole and I’m sure this passion

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will only translate into seeing the NFFF as a whole move forward.

On the Board of Directors we now have the knowledge and expertise of three of the top 10 shops in the UK as announced at the National Fish and Chip Awards 2017 to advise our members and to protect and promote the industry.”

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 3 MAY 2017

Britain’s fish and chip shops face an uncertain future Not according to the NFFF and its members They have been a familiar part of every British high street for at least a century, but according to new information from global information company The NPD Group, Britain’s fish and chip shops are facing an uncertain future. It has been reported that they are losing visits while other quickservice restaurants (QSR) are attracting more traffic than ever before.

Citing figures from Britain’s eating-out foodservice market (known as out-of-home or OOH), the NPD Group says QSR outlets serving fast-food recorded 5.9 billion visits as of yearend (YE) February 2017, up 9.2% since 2009. While fish and chip shops are part of the £21.5 billion burgeoning QSR channel, they are missing out on that growth. There were 327 million visits to fish and chips for YE February 2017, down 4.4%

over the past eight years. This means fish and chip shops are trailing the expansion of Britain’s wider QSR market by nearly 14 percentage points.

Fish and chips now only represent 5.6% of total QSR, compared to 6.4% for YE February 2009.

It’s not all bad news for Britain’s fish and chip shops.

Consumers really like the food they offer. More than one in three (36%) people say they visit fish and chip shops for the quality of the food but for QSR outlets generally quality is a lower motivation at one in four visits (24%).

In the week commencing Monday 3rd April 2017 the NFFF fielded numerous media enquires in which the NFFF Directors combated the claims the fish and chips were on the decline.

NFFF Regional Director Craig Maw was on hand to discuss the matter across 10 different radio stations. Craig declared that the fish and chip industry is still alive and kicking but the industry Craig Maw – Radio Schedule could possibly look at the service on offer BBC Radio Merseyside at lunch time. Today’s busy lifestyle does BBC Radio West Midlands not allow the time to wait for lunch.

BBC Radio Leicester Across the week NFFF President Gregg BBC Radio Cornwall Howard appeared in a newspaper BBC Radio Jersey interview in the Yorkshire Post and also BBC Radio Humberside undertook an interview on BBC Radio BBC Radio Three Counties Radio Leeds.

BBC Radio Stoke BBC Radio Berkshire NFFF Vice President Andrew Crook also BBC Radio Hereford and Worcs undertook interviews across the day

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FishFriers

ISSUE 3 MAY 2017

REVIEW

Cooking up gluten free chips and gluten free products to prevent contamination.

What is coeliac disease?

Coeliac disease is a lifelong autoimmune disease caused by the immune system reacting to gluten. When someone with coeliac disease eats foods that contain gluten, it damages the gut and prevents the absorption of nutrients from food leading to a range of symptoms including anaemia, bloating, diarrhoea, nausea and constipation. The only treatment is a strict gluten free diet.

Why bother?

Being able to cater for someone with coeliac disease and provide a gluten free offering attracts many diners and has a real profit potential. As coeliac disease affects 1 in 100 people in the UK, research shows that people with the condition and the family and friends they eat out with are worth a potential £100 million to the industry.

Whether you are producing gluten free meals already and not actively promoting your offer, or if you need to make minor adjustments to your ingredients and processes, it is worth the time and investment in the long run.

Catering gluten free doesn’t have to be difficult, but you need to understand the basics of the law, how to manage cross contamination and have good control over your ingredients.

How to serve gluten free successfully The term ‘gluten free’ is covered by legislation for the labelling of gluten free foods. It outlines when the term can be used and the statements that can be used to provide information to consumers. Gluten free may only be used where the food as sold to the final consumer contains no more than 20mg/kg (ppm) of gluten and it applies to both packaged foods and to foods sold in catering establishments. With the right training and procedures in place, it is possible to produce gluten free meals in a catering environment.

- Check the labels on other foods that you serve as they may also be suitable for a gluten free diet – sausages, tomato ketchup, sauces, baked beans, salad dressings etc.

- Gluten free batter mixes are available, Coeliac UK can provide information on gluten free brands. Make sure all gluten free batter/mixes and all other gluten free foods are clearly labelled to avoid confusion.

- Make sure you use clean mixing equipment before preparing gluten free batter to make sure wheat flour does not contaminate the gluten free batter.

- Salt and vinegar are gluten free. Barley malt vinegar is produced from barley, however the processing involved removes the barley protein. This makes it suitable for someone with coeliac disease. They will still have to be labelled as containing barley in the ingredients list.

Coeliac UK is the national charity supporting people with coeliac disease and the experts in gluten free. They provide training and accreditation for the catering industry. More information can be found at www.coeliac.org.uk/catering Coeliac UK awareness week runs from 8-14 May 2017 and is focused on improving eating out. The Gluten Freevolution campaign asks food businesses to show their support by making a positive change to their menu amongst other things that will help deliver a Gluten Freevolution. For more information visit: www.coeliac.org.uk/glutenfreevolution

EXCLUSIVE NFFF READER OFFER Enjoy a 20% discount until 30 June 2017 and complete our online training for just £28+VAT (usually £35). Visit www.glutenfreetraining.org, click through to the private sector and quote code NFFFMAY2017 when registering

Here are some top tips for providing gluten free fish and chips: - Separate, clean oil should be used to fry chips and/or gluten free battered fish (filtering oil alone is not enough). Consider having a separate fryer for a dedicated ‘gluten free night’ on the day that the chip fryers are cleaned and fresh oil is used.

- Use separate tongs and/or serving utensils to serve

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e e r F n e t u l G fro Free mg but luten not fro mt as t e!

www.middletonfoods.com For samples and enquiries: Tel: 01902 608122 or email: glutenfree@middletonfoods.com

THE

FishFriers REVIEW

Kingfisher Fish and Chips - the best fish and chip shop in the UK Kingfisher Fish and Chips run by Craig Maw and his partner Nikki and their 20 strong team have won this years most prestigious industry award - The Independent Takeaway Fish and Chip Shop of the Year.

Commenting on their award win after receiving the famous trophy from awards host, Nigel Barden, voice of food and drink on BBC Radio 2, shop owners Nikki Mutton and Craig Maw said: "We are absolutely elated! We've entered this award three times now, coming second last year, so to go all the way is amazing - I guess three really is a charm.

"It feels like everything we've worked for has come to fruition now. We're more than ready to take the crown, and look forward to championing our industry and the nation's favourite takeaway."

Kingfisher Fish and Chip shop in Plymouth is at the forefront of new ideas and menu develop-ment. They offer a specific Gluten Free menu every Monday running alongside the standard menu, offering a full range of products. On the Gluten Free menu are 12 species of sustainably caught fish cooked in Middletons Gluten Free batter mix, plus homemade gluten free fish cakes, locally sourced GF sausages from the local butcher, GF cheese and onion fritters, GF onion rings, GF half chicken portions, GF Mushy pea fritters, GF mushy peas, GF beans and GF vinegar, all served with GF chips or jacket potato plus to complete the offering Middletons gluten free curry and gravy.

This menu has gone down a storm in the local community, with rave reviews on the local Gluten free forum site “Gluten Free by the Sea”.

Craig comments “ We have become well known for our Gluten Free menu on a Monday - it’s a pleasure to see customers enjoying a meal they haven't been able to enjoy for years. One customer hadn't eaten fish and chips for 10 years until they came to our shop.

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Through offering a gluten free menu we are extending the market for fish and chips to new customers and growing our business”.

Gluten Free Side Orders If you are offering a gluten free menu, then GF side orders are a must, Craig Maw of Kingfisher explains “ We offer a full range of side orders on our gluten free menu including onion rings, cheese and onion fritters, mushy peas and beans plus Middleton’s gluten free curry sauce and gravy. Our secret is to use quality ingredients, we only purchase the finest ingredients, we never go for cheap or second best. All our food is cooked fresh to order, so you can be confident, that your food is the freshest it can be. We apply the same attention to detail to everything we make. From our freshly peeled & cut chips to the relishes we hand make in our kitchens, we’re proud to say that the food we serve tastes great.”

We use Middletons products, the Gluten Free batter mix is such good quality and so consistent, it is a fabulous product that works very well for us. We use the Middletons GF batter mix for our home made onions rings as well - this is a great way to extend the gluten free menu and offer additional side orders.”

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ISSUE 3 MAY 2017

Gluten Free Curry and Gravy We asked Craig about the gluten free curry and gravy on his menu “Initially we started with the Gluten free curry sauce, which is very popular, then the first day we had the gluten free gravy in the shop we had customers asking for it, it was a pleasure to be able to say “yes, of course would you like try some? One customer was so delighted she wrote to us to thank us for offering the gluten free gravy. One product can change a customers experience and enjoyment of a meal to such a great extent, it’s well worth having these options on your menu.”

Middleton’s New Gluten Free Factory Middleton Foods has opened a new 5,000 square feet stand-alone gluten free factory at its site in Willenhall, West Midlands. Dedicated specifically to manufacturing gluten free products, the building took six months to complete and can produce over 100 tonnes of naturally gluten free batter, curry and gravy mixes as well as a range of seasonings and bakery products per week. With the gluten free market growing significantly, Middleton Foods was eager to create an environment in which all wheat products were removed, giving full control over manufacturing and eliminating the risk of cross-contamination completely.

Middleton’s Gluten Free Batter Mix Middleton’s currently offer its Gluten Free Batter Mix, which is now available in 1kg and larger a 16kg bag. Made using Doves Farm gluten free flour, the batter mix is endorsed by the Coeliac Society and carries the internationally recognisable crossed grain symbol identifying gluten free products. In addition the Middleton’s product is listed on the Coeliac UK website and Middleton’s work alongside

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Coeliac UK to promote the correct usage of Gluten Free products in restaurants and takeaways.

Middleton’s Gluten Free Curry & Gravy There is a growing demand for quality gluten free curry and gravy products within the Fish and Chip trade. These new products have been tested and trialled within the Fish and Chip Industry to ensure they are top quality products tailored to the market.

These products are made in Middleton’s standalone gluten free factory and are suitable for those looking for a specific gluten free option on the menu or as a replacement product that is suitable for gluten and gluten free diets.

Both new products are free from gluten, have no artificial colours, have no hydrogenated fat and are both suitable for vegetarians.

For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% gluten free, but it also creates a wider range of products to choose from, both now and in the future as new ideas are developed and helps to bring the cost of gluten free ingredients down. Ryan Baker, Sales Manager, Middleton Foods, comments: “As a company we are committed to developing a whole range of gluten free products. Our new stand-alone gluten free factory now produces 100 tonnes of gluten free products per week with new products being developed all the time”.

For further information please call: 01902 608122 or email: glutenfree@middletonfoods.com or visit: www.middletonfoods.com

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THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

Fraser’s Fish & Chips Gluten Free Journey ‘With most things the idea was easy and the reality a little more challenging. We worked closely with the Coeliac Association from the word go to understand what was needed in kitchen set up, preparation areas, storage and staff training to avoid gluten contamination. Their guidance was invaluable and we sailed through the accreditation process first time.

From the inception of Fraser’s it was designed to take a range that would enable separate pans with clear filtration. This was a bold step, an unproven market, in a new venture that was a £70k gamble.

But I have a young and forward thinking management team who could see the opportunity and made me look at this again in more detail.

Pete and Sue Fraser have been refining their menu, cooking techniques and ingredients for the past decade in their shop in Falmouth, Harbour Lights, before launching their most recent venture Fraser’s Fish & Chips in Penzance, but this time with a twist. Fraser’s Penzance have made a significant investment into their kitchen to ensure that they can say with confidence that they can serve genuine gluten-free fish & chips on any day they are open. This investment has paid off with coeliac UK GF accreditation being secured from day 1.

‘We just noticed the number of requests for a GF product was increasing notably. We try to run as agile business as possible and respond to the market as quickly as we can. Space at Harbour Lights meant it quite impossible to ensure we could meet all the changes needed to develop a true GF product but with Fraser’s plans firming up we made the step to make that part of our unique selling point in Penzance.’

A great many shops promote GF options as they can see it is a growing market. But to actually move to a true gluten free product in an existing shop isn’t easy to do. The devil is in the detail as with most things. It isn’t just ordering gluten free batter and off you go. That is fine for people trying to reduce the amount of gluten in their diet. But to ensure people with coeliac disease can enjoy your product safely every process of the preparation and cooking has to review and remove the opportunity for cross contamination. There are serious health and legal ramifications of getting this wrong so we were going to do it properly or not at all. Both the fish and chips have to be cooked in fresh oil that only serves the gluten free orders. Separate uniforms, storage, utensils also have to be used. To do this for one evening it is possible in a traditional and conventional shop. But to offer it everyday a kitchen redesign was necessary.

We are twelve months into Fraser’s and celebrate our first anniversary later this month. The learning curve with any new investment is steep and we have learnt how to embed our GF offering alongside our traditional fish and chips now seamlessly. At first the kitchen also came to a standstill when a GF order came in.

Now it’s all part of our day.

Was it worth the investment and training? Undoubtedly. People with an intolerance to gluten will travel up to 60 miles for an experience where they are comfortable to eat something GF from the menu.

Eating out is a joy and until recently this family favourite has been off limits to coeliac sufferers. The reviews and feedback we have had at Fraser’s has been really encouraging. This market is growing and it already makes up a significant part of our revenue in Penzance.

It’s been emotional for some, their first fish and chips since finding out they suffer with severe gluten intolerance, and try and imagine how good that then tastes!

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S&B Herba Foods – Supplying the Fish ‘n’ Chip trade for over 50 years We have been supplying the Fish and Chip trade with high quality products for over 50 years and are very pleased to be an associate member of The Federation of Fish Friers.

An increasing number of people are choosing to eat ‘free from’ products as a lifestyle choice, rather than for allergy or intolerance reasons, with health and weight loss being the main motivators. The ‘Free From’ grocery category is now worth £585.6m and has increased in value year-on-year by 26.7%.

There has been an increased demand for ‘Free From’ products and for better quality and delicious tasting products. This presents a challenge for caterers in the takeaway trade to choose and use the right ingredients, to meet the needs of their customers who cannot eat conventional fish and chips.

As the demand for ‘gluten free’ continues to grow year-on-year, it is important for businesses in the trade to keep up with these growing trends and give them an edge over their competitors.

S&B Herba Foods have the solution to one ingredient, with their Horseshoe Rice Cones. They are made by milling rice into coarse flour, which makes them naturally gluten free and neutral from odour and taste.

Horseshoe Rice Cones are widely used by friers to dust fish before applying batter. A light application of rice cones onto wet fish helps absorb excess moisture. The rice cones create a bond for improved batter adhesion and prevent the batter from spitting during frying. Many friers also claim they use less batter when using rice cones.

Some friers like to use our Peacock Ground Rice, which offers you the same great benefits as the rice cones.

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Combined with a gluten free batter mix, our Horseshoe Rice Cones and Peacock Ground Rice will improve the quality of your fish products, giving you a delicious, crispy gluten free batter for your health conscious customers.

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

S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors. Products are sourced from all over the world to meet the customers’ needs and are covered by S&B Herba Foods Limited quality assurance guarantee. Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool.

S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrowfat Peas.

If you would like to find out more about our products, please visit our website at http://www.sbhf.co.uk/ethnic/ or contact us on 01689 878700

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Servicing the Fish ‘N’ Chip trade for over

50 years

S&B Herba Foods have been supplying the Fish and Chip Trade with high quality products for over 50 years Many friers are already enjoying the benefits of our products:

• Made by milling rice into a coarse flour • Naturally gluten free • Neutral in odour and taste • Absorbs excess moisture • Creates a bond for improved batter adhesion

• Prevents the batter from spitting during frying

• Reduces the quantity of batter used Try them today and see how they improve the quality of your fish.

r Try outs for c produ

!

E E FR

Send your receipt to the address below and we will refund the cost of a bag of Horseshoe Rice Cones or Peacock Rice Flour. Offer ends 30th June 2017. Please mark your envelope ‘Free Product Trial’.

For further information, please contact: S&B Herba Foods Ltd, Central Court, 1b Knoll Rise, Orpington, Kent, BR6 0JA. Tel: 01689 878700 | Website: www.sbhf.com | E:Mail: sales@sbhf.com

THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

Strong Connection Blakeman's are extremely proud to be sponsors of supreme Eddie 'The Beast' Hall, 5 times the UK's strongest Man and 3rd Strongest Man in the world, as he enters the competition arena this year to realise his goal to become the winner.

Eddie a local lad with a strong appetite for Blakeman's sausages holds the world record for a dead-lift of 500 kg that is just under half a ton or in Blakeman's terms 110 boxes of Supreme Sausages....Wow! The latest news on Eddie 'The Beast' Hall's challenge is he has retained his UK title of The Strongest Man at the Doncaster Dome.

He said: "I gave it my all and I think I won by a good 10 points. I could have missed an event and still won so I'm pretty happy with that."

It is so important to me to keep improving on my weaknesses and my strengths.

Thanks to all the people of Stoke-on-Trent who are behind me in my effort to win 'The Worlds Strongest Man' title later this year...

Good luck Eddie from all at Blakeman's too.

James T Blakeman Gluten Free Sausages The ever so savvy and quality conscious public are making greater demands for new and innovative meal ideas, it becomes even more important to sell a product that is not only good value for money but also has the true taste factor.

With this evident it is essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the now famous 'Supreme Sausage' brand, which is also produced in a Gluten Free version to cater for the celiac customer who requires no compromise on taste and quality.

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THE

FishFriers

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REVIEW

Shop Watch

Yarm Road Fish and Chips, Darlington l.e.d lighting was installed which accentuates the colour scheme of the interior.

Once again Elite Shop-fitters has provided a high quality shop fit service proving why they were chosen to fulfil this brief bringing the clients vision to reality.

Located in a busy suburb of Darlington, Yarm Road Fish and Chips (a former Carphone Warehouse) found itself in the hands of Graeme Burrell, a local business man who had successfully run fish & chips previously. With a clear idea in mind, Graeme knew that Elite Shop-fitters were the perfect choice to transform his idea into reality.

This space was a perfect blank canvas, an open plan servery area from the customer side was created with plenty of space for four high stools, which creates a welcoming scene for customers. The counter with a built in drinks fridge is clad in timber which provides a natural warmth to the shop. The choice of traditional metro tiles in cream with a band of blue linking to a feature wall of diagonal blue metro tiles, a bright and open atmosphere is created, this spacious feel continues into the rear kitchen / prep areas, all completed to the highest of standards. A new statement black full height glazed shopfront was installed allowing the shop to be flooded with light. A feature ceiling in the customer area with

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THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

Be part of the celebration!

With this year’s National Fish and Chip Day fast approaching, it’s not too late get involved and celebrate the nation’s favourite dish on Friday 2nd June!

Following the phenomenal success of the event last year, National Fish and Chip Day 2017 will see people throughout the country celebrating their love of the this iconic meal from fish and chip shops, pub chains, restaurants, retailers, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it.

NEODA are once again championing the event and want to help Fish and Chip shops across the UK benefit from this awareness day by offering advice on decorating your shops, running special promotions and competitions and generally creating a huge buzz about fish and chips. You can download our Campaign Toolkit from www.fishandchipday.org.uk which is packed with helpful information and guidance on how to get the most from social media and your local and regional press with logos, images and press release templates available for you to use. We are running a huge national PR campaign too which will help spread the word. All this helps to raise awareness, which in turn drives footfall to your shops.

Make sure you are following National Fish and Chip Day on Facebook, Instagram and Twitter (@neoda_oils) and keep an eye out for some competitions we are running to win some excellent supporting materials.

In 2016 #nationalfishandchipday began trending on Twitter and Facebook at 9.30 in the morning and the broadcast and print media coverage achieved helped make the

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footfall experienced by fish and chips shops one of the highest of the year, with some saying it was even busier than Good Friday.

More than 28 million people saw, heard or read about National Fish and Chip Day! 2017 looks set to exceed these results and we want to give you support and insight to turn this into a very special Fryday! We have even secured a top London location for Fish and Chip Shop of the Year winners, Kingfisher, to showcase their fantastic culinary skills from their eye-catching van.

The national event is again being organised by trade organisation, The National Edible Oil Distributors’ Association, who represent packers and distributors of oils and fats in the UK. NEODA’s, Andrew Marriott, comments, “National Fish and Chip Day celebrates the stars who work hard to bring Brits their favourite traditional takeaway. We want to bring the whole industry together to celebrate and showcase the great British institution that is fish and chips.”

For general enquiries please contact: Lynda Simmons on 0208 464 3954 For PR & Marketing assistance please contact: Jo Hage or Sarah MacDonald on 01622 239303

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2ND JUNE 2017 THE 2016 CAMPAIGN

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Southern flavour Get a taste for this year’s Fish Frying & Fast Food Show as it moves south to Bristol City FC The Fish Frying & Fast Food Show 2017 in conjunction with T.Quality kicks off at its new venue, Bristol City FC, on Sunday 11th June, giving shops access to hundreds of leading industry suppliers, new product launches, samples and demonstrations as well as practical advice and hints and tips to move a business forward.

Serving the range side of the business will be KFE and Hopkins as well as Henry Nuttall, which will be showcasing its high efficiency ECO burner with integral filtration, curved glass display cabinets and open top frying. Visitors will also be able to see demonstrations of its improved triple stage integral filtration.

Showcasing the latest trends in shopfitting and signage will be Barland Shopfitters, Elite Shopfitters Leeds and BD Signs, while offering inspiration for the menu will be a host of suppliers including Central Foods, Penny Lane, McWhinney’s Sausages and Pacific West. Visitors to the Double A Kebab stand, meanwhile, will not only be able to sample its Keburger, a premium quality beef burger with kebab spices, but also take advantage of a show discount and discuss best practice to serving kebabs.

Goldensheaf, Henry Jones and Dinaclass will also be offering samples of its batter mixes and curry and gravy sauces, as well as giving visitors the opportunity to taste its Chicken Train Lemon & Herb Marinade, perfect for shops serving grilled fish.

As well as showcasing its SeaPure IQF cod and haddock, SeaPure scampi and fishcakes, Trawler packaging and Omega and Plus20 fats and oils, T.Quality will be debuting its used cooking oil collection service. Fully operational nationwide, it is managed and operated through its network of ten depots which are fully compliant with current used cooking oil and dripping waste collection legislation.

With representatives from the beverage sector including AG Barr, Coca Cola Britvic and Cott Beverages, and packaging experts such as Coveris, Linpac,

All visitors to the show will be able to enter a competition to win a pallet of Plus20 palm oil.

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Fish Frying & Fast Food Show 2017 Where: Dolman Hall, Bristol City FC, Ashton Gate, Bristol BS3 2LF When: Sunday 11th June Time: 10am - 4.30pm Dart Products and Dempson Crooke all in attendance, visitors are sure to have every aspect of their business covered.

Joe Kendrick, marketing manager at T.Quality, encourages friers to take time out and visit the show, adding: “It’s the perfect timing for shops to take a quick breather, see what's new out there and get stocked up for the summer season with great offers from all the leading brands from T. Quality. Don't wait until the season has finished at the end of the year, come along to find out more.”

To see all this and more, register for your free tickets now at www.fishfryingfastfoodshow.com. Alternatively, register for free on the door on the day.

Full list of exhibitors: JENA UK

EPULO

FRYPURE

PREMIER 1 FILTRATION

NATIONAL FEDERATION OF FISH FRIERS

TASTY BAKE

MIDDLETON FOODS MARINE STEWARDSHIP COUNCIL

KFE VIMTO SOFT DRINKS FAST FOOD SYSTEMS

NORTECH FOODS

BARLAND

JAMES T BLAKEMAN & CO

JFK KOSIN

KERRY FOODS

KEEJAYS

KARRO FOOD GROUP

HOPKINS CATERING EQUIPMENT

NAVSON CENTRAL FOODS

COVERIS FLEXIBLES

MCWHINNEYS SAUSAGES

PRINCES

DART PRODUCTS EUROPE

INVICTA FOOD PRODUCTS

DEMPSON CROOKE

LUTOSA UK

ANSUL FIRE SUPPRESSION SYSTEMS

ELITE SHOPFITTERS LEEDS

WRAPPED INSURANCE

VITO UK

BD SIGNS

DOUBLE A KEBAB

ADVANCED STAINLESS ALUMINIUM PRODUCTS CATERING

PACIFIC WEST

LINPAC PACKAGING

COCA COLA

PENNY LANE

HENRY NUTTALL

PUKKA PIES

HEINZ

T.QUALITY

DRYWITE

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BRITVIC SOFT DRINKS

AG BARR

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D THAI CURRY SEAFOO

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COCONUT PRAWN SKEWERS CRAB CAKES

All products are available from your local distributors www.pacificwestfoods.co.uk

THE

FishFriers REVIEW

MSC fish: certified sustainable, an ocean of choice Marine Stewardship Council (MSC) certified fish and chip shops are steadily growing in number as owners and customers demonstrate their increasing demand for sustainable, fully traceable fish from ocean to plate. As a result, more fisheries are choosing to get certified against the MSC standard for sustainable fishing, helping to ensure the future health of fish stocks and increasing the range of fish species available as MSC certified. There’s never been a better time to consider adding further MSC certified fish species to your menu. Beyond the ever-popular cod and haddock, the number of MSC certified UK species on offer is growing and new species are in the process of getting certified. Offering a great choice of MSC fish species benefits the customer, is a great opportunity for fish and chip shops and helps to support the fish and chip industry as a whole.

UK takeaways and restaurants should be reassured that the everpopular MSC Scottish haddock is still certified sustainable and good to order. The Scottish North Sea haddock fishery remains certified despite concerns raised in the media recently. This is because they have strong management in place to deal with fluctuating stocks. MSC certification means a fishery has gone through a rigorous scientific audit against the MSC Fisheries Standard – widely regarded as the world’s leading certification programme for wild-capture seafood. The Scottish haddock fishermen worked with the government to set lower quotas in response to the latest scientific advice. This was even lower than the recommendations and a great example of responsible, reactive management in action. This is what MSC certification is all about: long-term sustainability. As a result, your customers can still choose MSC certified Scottish haddock for their fish and chips with a clean conscience.

More Scottish species enter assessment There’s good news on the horizon for opportunities to source MSC certified species from our UK fisheries; the Scottish Fisheries Sustainable Accreditation Group (SFSAG) has entered Rockall haddock, West of Scotland haddock, hake, plaice and whiting into MSC assessment. If successful, this will be the first time whiting (Merlangius merlangus) and Rockall haddock are MSC certified.

SFSAG was the first UK fishery to put North Sea cod into MSC assessment in 2016, with a decision due later this year. If the cod fishery and these five other fisheries are successful, this will take the number of MSC certified fisheries for this group to eight.

(SFSAG has two other MSC certified fisheries catching haddock and saithe that have been certified since 2010 and 2013 respectively.)

Hake is becoming increasingly popular in the UK, it is now the sixth most commercially valuable species to the Scottish fishing industry. Whiting is sold in the UK and overseas equally and Rockall haddock is primarily sold in Scotland.

MSC Cornish hake gains popularity MSC Cornish hake is proving to be a popular alternative to haddock and cod, often appearing as a special on MSC certified chip shop menus. The Catch in Looe, Cornwall and this year’s National Fish and Chip Shop award-winner The Kingfisher in Plymouth are both delighted with the fantastic response they receive from customers when Cornish hake is on their menu.

Craig Maw, Owner at Kingfisher Fish & Chips sources his Cornish hake from Kingfisher Brixham, part of Direct Seafoods;

“We have been having it on our menu intermittently for the past year and we usually promote it as a special once a month. When we have it on sale it flies out! It generally surpasses our MSC plaice sales, making it our third most popular certified fish.

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ISSUE 3 MAY 2017

We advertise MSC Cornish hake on our digital menu boards and point of sale around our shop. This works well - because it is a ‘special’ our customers notice when the signage goes back up.

We are proud to sell MSC Cornish hake all year round. Our customers love trying it when it’s on our menu - it is absolutely superb!”

Eric Candy, Owner of The Catch also enjoys being able to offer the alternative choice of locally caught MSC Cornish hake;

“Being a Cornish fish and chip shop on the quayside in Looe, Cornwall - having MSC Cornish hake on the menu is a pleasure and is a great way of exampling the importance of the MSC and UKsourced species on a local basis.

All of our MSC Cornish hake is sourced through Kingfisher Brixham; it’s delivered to us direct, arrives fresh and filleted so all we have to do is portion it and cook it - making it one of the freshest options on our menu.

We’ve had a lot of positive feedback about the quality, taste and texture of the fish and it has proven to be a popular eco-labeled dish on our menu, providing a fine alternative to our traditional MSC cod and haddock.

We’re immensely proud and pleased that MSC worked with the Cornish fishing industry to ensure we have MSC Cornish hake available on the menu.”

It comes from the MSC certified ISF (Icelandic Sustainable Fisheries) Iceland golden redfish fishery.

Newly certified The Pelican fish and chips, in Barnstaple, is the first in North Devon and leading the way with MSC certified fish species and seafood on their menu. Eco-labelled dishes include MSC Thai fish curry, MSC fish pie and fish burger, using MSC Greenland prawns, MSC cod, haddock, plaice and Cornish hake for the specials menu.

Harry believes a range of MSC certified fish and seafood is important for both business and customers; “The ability to offer a good range of sustainable fish species is crucial to the future of the fish and chip industry. Being endorsed by MSC and certified gives the customers the peace of mind that they can eat as much and often as they like with a clear conscience.

Olley’s; the first to offer MSC redfish Olley’s Fish Experience, an award-winning MSC fish and chip shop and restaurant in Herne Hill, is the first in the UK to put certified sustainable golden redfish on to a fish and chip shop menu. The Icelandic species appears on the current certified sustainable menu of cod, haddock and plaice, herrings, Cornish hake, mussels, North Atlantic prawns and Spencer Gulf king prawns.

Harry Niazi, owner of Olley’s Fish Experience, was delighted; “I'm proud to say redfish is on the menu and is a great seller for Olley's!

The general sales of redfish have replaced cod – it is a great success in the restaurant and takeaway already, accounting to 12% of my fish sales… Its taste is a little sweet, delicate and can be fried, grilled or steamed. I encourage customers to try it and they just love it!”

The MSC golden redfish (along with other MSC fish species) are supplied whole or fileted from London’s Southbank Fish, and can also be ordered via Direct Seafoods for national delivery.

I'm also so proud that there are MSC certified suppliers who truly care about the future of fish and chips industry and have the foresight to introduce new species of sustainable fish as they become available.”

George Clark, MSC UK Commercial Manager, commented; “Displaying a good range of ecolabelled fish species on your menu, beyond the popular cod and haddock, is great news for the customer, an opportunity for the chip shop owner and helps MSC certified suppliers deliver a great range of sustainable species, which is hugely important for the success of the UK’s fish and chip industry.”

3 million + extra portions of MSC fish & chips!

Recent certification for Premier Inn’s group of 635 restaurants and takeaways has meant the move by owners Whitbread PLC significantly widens the availability of sustainable fish dishes for UK diners.

Certified sustainable species appearing on menus with the blue ecolabel will include prawns, pollock, haddock, whiting and cod in dishes such as the popular fish and chips and the popular classic prawn cocktail. As a result, an extra three million certified sustainable portions of fish and chips will be served across the UK. The news also means diners will now be able to order an MSC certified meal from hundreds more locations in the UK, an overall increase of 27%.

It’s very exciting to see such a large group being able to offer the traditional certified cod or haddock with chips – and more, giving consumers new sustainable seafood tastes to enjoy with a clear conscience.

George Clark, MSC UK Commercial Manager, comments, “It’s great news that UK diners have more sustainable choices when eating out.

Beefeater, Brewers Fayre, Table Table, and all our other certified independent restaurants and fish and chip takeaways are doing a great job of making eating-out more sustainable. All of these can now include a growing and extended range of MSC certified fish species and prawns.

Looking for the MSC ‘blue tick’ ecolabel on menus will ensure your fish has been sustainably caught and help protect our oceans for the future.”

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ISSUE 3 MAY 2017

REVIEW

Commodity Watch FAS Fish Report The NFFF, NEODA and Fasfa, three significant trade associations working together to support the fish & chip sector, are convinced that the way to get more people eating more fish more often is to educate and inform the British public better about the realities, facts and figures of fish & chips.

This includes up-todate evidence about calorific content of different portion sizes as well as the need for more fish to be included in a healthy diet. This last point is not some Trump-esque Tweet, nor is it Fake News. Both the NHS and Food Standards Agency have been recommending we eat two portions of fish a week for well over a decade, but fish consumption per capita has barely changed at all in that time.

see prices over £6.50 per kilo or more.

I make no apologies for repeating my message from last autumn. The time could not be more appropriate for the NFFF to support their fish and oil trade associates working with Seafish to examine opportunities for adding a smaller portion size to the fish & chip shop menu.

John Rutherford Executive Director – Fasfa Ltd. 25 April 2017

What is certain is that political uncertainty in the UK is bad news, bad for business confidence, bad for currency with a weak pound continuing to make imports more expensive and bad for forward-planning. Perhaps things will recover once we have a new government in place with a stronger mandate for Brexit-negotiations; perhaps more people will holiday at home this year rather than struggle with travelling abroad? What is for certain is that fish & chips remain the iconic seaside holiday emblem as well as our favourite take-away and uncertainty also brings opportunities.

North Atlantic and Barent Sea quotas remain strong, and there is continuing positive news about the steady recovery of cod stocks in the North Sea to the point that the latest MSC report (March 2017) is provisionally recommending it for accreditation. Suppliers / catchers continue to invest both in new equipment/boats and in consolidation of their core positions; they need a fair financial return for this scale of investment and we must be prepared to pay a fair price for prestige wild fish.

Looking at prices actually being paid for FAS fillets up to March this year (see below), there’s no reason to think we’ve reached a ceiling and quite possibly we shall soon

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Fresh from the ocean sourced from the best stocks and most reliable and sustainable sources.

T 0845 2 505 605 E customercare@tquality.co.uk www.tquality.co.uk

Available from

THE

FishFriers REVIEW

Why enter the Awards? have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%!

However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards.

Travel and learn

Nikki Mutton and Craig Maw of Kingfisher Fish and Chips, Plympton, Plymouth, Devon

Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 30th successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.

Established in 1988, the awards, overseen by Seafish, continue to support the wider fish and chip industry by: • Rewarding individual excellence in a range of different award categories.

• Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.

• Entering the awards can also add excitement in motivating staff to be the best.

• Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

In a number of award categories, shortlisted businesses also have the opportunity to join various all-expensepaid industry study trip visits, providing the opportunity to learn more about Kingfisher Fish and Chips meeting with representatives of Hankyu Stores, where our seafood Japan in advance of trip to Japan comes from. Previous visits have included trips to destinations including Norway and northeast Scotland.

Past winners Read more on how entering the awards has made the world of difference to business owners at www.fishandchipawards.com/finalists-and-winners/testimonials

“2016 was a fantastic year for us as national winners of the Independent Takeaway Fish and Chip Shop of the Year Award. Winning the title provided us with many new and exciting opportunities, including being invited to Japan to cook for 10,000 people! It has been an honour to represent Seafish and the NationalFish & Chip Awards on a global scale”.

James & Bonnie Ritchie, Simpsons of Cheltenham

New for 2017 In addition to a simplified and more streamlined online entry process, one of the major changes to this year’s awards program is the increase

Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact on business.

Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.

Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced.

Boost to business The accolade of being shortlisted in the awards can have an enormous impact on business – previous Regional winners’ of the flagship Independent Takeaway Fish and Chip Shop of the Year Award category

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Representatives from shortlisted businesses enjoying a study visit trip to NE Scotland

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ISSUE 3 MAY 2017

in the number of shops that will progress through the first stage of judging in the flagship Independent Takeaway Fish and Guests enjoying the NFCA Chip Shop of the awards ceremony in London Year Award – with the number of shops receiving physical in-shop judging visits increasing from 60 to 120. One of the main benefits of such a judging inspection being the valuable performance feedback report that is supplied post-judging, providing often very valuable impartial insight to a shop’s operations – a process that if undertaken with a commercial mystery dining company could cost shop owners in the region of £100. Just one of the many benefits to be derived from being a part of the National Fish & Chip Awards.

• ‘Fish & Chip Friday’ – The School Meal Education Award Open to entry from independent school catering operators and local council catering departments, and rewarding the serving of healthy fish and chips to school pupils.

How to enter The awards are free to enter. To find out more and to enter visit www.fishandchipawards.com or for further information e-mail awardsenquiry@seafish.co.uk You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards.

Award categories The National Fish & Chip Awards encompass a variety of different award categories: • Independent Takeaway Fish and Chip Shop of the Year Award Open to all independent fish and chip businesses with a takeaway facility.

Representatives from shortlisted businesses enjoying a study visit trip to Norway

• Independent Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants.

• Best Mobile Fish and Chip Operator Award Open to operators of mobile fish and chip businesses.

Closing dates

• Best Multiple Fish and Chip Operator Award Open to fish and chip operators with three or more outlets including franchises.

• Best Newcomer Award Open to fish and chip operators that are new to the industry and that have been in operation since no earlier than 1 May 2015.

The respective closing dates for the submission of complted entries to the various different award categories are: • Independent Takeaway Fish and Chip Shop of the Year Award 30 June 2017 • Independent Fish and Chip Restaurant of the Year Award 31 July 2017

• Staff Training and Development Award Open to all fish and chip businesses.

• Best Mobile Fish and Chip Operator Award 31 July 2017

• Best Foodservice Operator Award Open to all foodservice operators that serve fish and chips but where fish and chips is not their core offering - such as pubs, cafes, department stores, hotels, travel and leisure.

• Best Multiple Fish and Chip Operator Award 31 August 2017

• From Field to Frier Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices.

• Staff Training and Development Award 31 August 2017

• Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger as of 31 December 2017.

• Best Newcomer Award 31 August 2017

• Best Foodservice Operator Award 30 September 2017 • From Field to Frier Award 30 September 2017

• Marketing Innovation Award Open to all fish and chip businesses.

• Drywite Young Fish Frier of the Year Award 30 June 2017

• Good Catch – The Sustainable Seafood Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices.

• Marketing Innovation Award 2017 • Good Catch – The Sustainable Seafood Award 31 July 2017 • Healthy Eating ‘Fish and Chips’ Award 31 August 2017

• Healthy Eating ‘Fish and Chips’ Award Rewarding businesses that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips.

• NFFF Quality Award ‘Champion Award’ Open to all current National Federation of Fish Friers Quality Award holders.

31 October

• NFFF Quality Award ‘Champion Award’ 30 September 2017 • ‘Fish & Chip Friday’ – The School Meal Education Award 31 October 2017 Awards finaists enjoying a study trip visit to Norway

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Enter and win All businesses entering the awards by 30 June 2017 will also be entered into a free prize draw to win one of two places (along with travel and accommodation) on a training course of their choice at the KFE School of Frying Excellence www.kfeltd.co.uk/products/the-school-of-fryingexcellence

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FishFriers REVIEW

Papa's Celebrate Best of British Takeaways Papa’s Fish & Chips saw thousands of customers take advantage of their recent offer of ‘Medium Fish and Chips for a penny’ to celebrate their victory in the BBC TWO TV show Best of British Takeaways.

The three branches of Papa’s, two located in Willerby and Bilton in Hull and the third in Scarborough, saw over 15,000 portions sold during the promotion which took place over two days.

On both days the doors swung open at 11:30am and immediately queues formed across the three sites, these continued until the doors shut at 10pm.

offs’ provided a variety of options for preparing and eating our traditional cuisine and the contenders all did a fabulous job. We congratulate all the shops who appeared on the show and offer a huge congratulations to Sid, George and Dino on gaining the edge and winning.

It was a welcome change to see fish and chips portrayed in a positive manner rather than the negative way it is usually shown. It was great to see Papa’s promoting fish and chips’.

Usually costing £4.25 for medium haddock and chips, the chain took a hit of over £50,000 to hold the event. However to Papa’s it was about more than the money. Dino Papadamou, who owns the fish and chip chain with his dad Sid and brother George, said, 'It's not about the money for us, we are here to give something back’.

The event marked Papa’s triumph last month when they won the BBC TWO TV show Best of British Takeaways. The show highlighted the history of fish and chips, the journey that the nation’s favourite meal has taken over the years and finished with pitting the wits of three fish and chip shops against each other in a series of challenges of which Papa’s came out victorious. Credit to Krispies of Exmouth and Hook of Camden.

The NFFF stated ‘As a Federation we were delighted with the BBC TWO TV show Best of British Takeaways which offered a very informative programme regarding fish and chips. We commend the BBC and the production company TwentyTwenty on the amount of research carried out.

The ‘cook

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ISSUE 3 MAY 2017

Drywite Young Fish Frier of the Year 2017 The NFFF Training Academy recently played host to an introductory workshops for the Drywite Young Fish Frier of the Year Competition. The idea behind the workshops is to encourage new participants to enter the competition.

The day included information on the structure of the competition, the various rounds of judging and also the expectations of candidates using examples of questions/answers from previous years of judging.

Providing the opportunity for the young friers to meet and greet with each other they completed a practical session which included providing tuition on best practice methods within the fish and chip industry. This ranged from storing and cutting fish through to potato preparation using Drywite which overcomes the problem of chipped potatoes discolouring when kept out of water and it ensures that chips are dry before frying. It was then over to the young fish friers to fry their own lunch.

During the workshop George Papadamou presented his journey to winning the competition.

The presentation shared their experiences of the competition and the benefits they have had from entering, such as the confidence it has given them and the ability to grow into a role.

A final session took place recapping on best practice techniques and

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all the important tips on their entry to this years’ Drywite Young Fish Frier of the Year Competition.

Mark Drummond, Award Judge "It was great to have so many young friers who had never been involved with the Drywite Young Fish Frier of the Year Competition attend the Introduction Day and learn about the competition as well as have a fun day meeting fellow young friers. I'd strongly encourage any young friers age 25 or under to send for the application form and enter this year's competition - you have nothing to lose and it could be of great benefit to both your career and the shop where you work."

Drywite Young Fish Frier of the Year 2017 – Thinking of entering?

Entries close on Thursday 30th June. We would ask everyone who has a member of staff under the age of 25 to encourage them to enter the award and to gain the exvperience that the competition can bring.

Nicky Lewis, Drywite Young Fish Frier of the Year Coordinator, said “I’d urge anyone thinking of getting on board with Drywite Young Fish Friers of the Year to apply before 30/6/17. The exciting competition to find the 2018 DYFFY reaches new heights each year, and of course represents a terrific opportunity for training and best practice knowledge. National recognition for the winner and an increase in business for the winners shop too are just a few of the benefits of being the Drywite Young Fish Frier of the Year.”

For more on the award please visit www.drywite.co.uk or www.fishandchipawards.com

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REVIEW

Fire risks in Fish and Chip Shops Fish and chip shops can present a significant risk of fire, and the effects on people and property can be devastating. In 2014 the Deep Blue chain of fish and chip restaurants suffered not one, but three fires.

The chain’s CEO, James Low, shares a shocking story of inappropriate cover, inefficiency, and complacency from insurance providers.

Let down by insurance James, like any business owner, expected cooperation and support from his insurers to help restore his businesses and assist with temporary loss of income. Sadly, this was not the case.

Although the insurance company accepted liability for the Reading shop six weeks after the incident, the claim was not settled until almost eight months after the fire.

James said: “It was clear that the insurance policy was ill equipped to deal with the day to day working practices of fish and chip shop operators. The insurers looked for reasons to decline the claims, turning to clauses within the insurance policy to justify this, one being that the staff were not ‘in attendance’ of the frying range at the time of the fires. Staff were actually doing their morning preparation no more than a few feet away.”

Why Deep Blue installed an ANSUL fire suppression system Since experiencing the fires, James Low has installed ANSUL kitchen fire suppression systems in all Deep Blue takeaways and restaurants, ensuring any fires are suppressed quickly and effectively,

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protecting each business, its staff and its customers. Since Deep Blue’s decision to implement ANSUL products in 2015, other leading operators have done the same including Calum Richardson’s The Bay and The National Federation of Fish Friers in their Training Academy.

James Low selected ANSUL® fire suppression systems because they protect more types of cooking equipment for more customers than any other brand worldwide. The ANSUL R-102 fire suppression system is designed to detect and suppress fire in frying ranges as well as in cooking and ventilation equipment including griddles, range tops, broilers, charbroilers, woks, hoods, ducts, plenums, filters and grease extraction devices.

Significant discounts on insurance premiums James has also saved significant sums of money on his insurance premiums for his Deep Blue Restaurants. This is because a new insurance product ‘Wrapped’ from Ryan’s Insurance which recognises the safety benefits of ANSUL systems and offers substantial discounts to any business that installs them. Unlike other insurance products, ‘Wrapped’ was designed to reflect the day to day working practices of fish and chip shops so the cover it provides is appropriate to fish and chip shop operators.

For more information on ANSUL fire suppression systems, visit www.tycofpp.com/wrapped

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Protect with the Top Choice of Kitchen Fire Suppression Systems Protect your fish and chip shop with ANSUL Kitchen Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System Receive a Reduced Premium with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300

or Visit us at www.tycofpp.com/wrapped

1

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

2

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

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications. To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note that Tyco Fire Protection Products is part of JCI. AD-2015-2-F

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FishFriers REVIEW

No fishy business with Johnson Reed finance Contrary to popular belief, organizing finance for your business doesn’t need to be a tedious process. Whilst bank loans and the like are often associated with onerous conditions and time-consuming applications, not all means of accessing finance are as laborious.

Having financed the Great British fish and chip shop sector since 2005, Johnson Reed has helped hundreds of new-start, growing and existing businesses acquire equipment through bespoke leasing solutions, whether they’re upgrading, expanding, refurbishing, or simply trying to get a foot in door.

Founder and Managing Director, Mark Johnson, explains, “A common misconception amongst customers is that our applications are similar to the banks’; taking up to six weeks and ultimately resulting in delays and declines.

This is certainly not the case with Johnson Reed, as the process from start to finish can sometimes take as little as 48 hours.”

But how does it work?

Step 1: Get in touch!

Once you’ve decided on your equipment and obtained a quote from your chosen supplier, just give us a call. We take the time to get to know your business and understand your business case to be able to advise you on the best course of action.

Step 2: Quotation We can provide an instant no-obligations quotation, including the predicted monthly payments and estimated tax-relief throughout the fixed term.

Step 3: Leave it with us If you’re happy and would like to proceed, we build your application for you and go to our diverse market of lenders to secure the credit. Using our ‘common sense’ approach to underwriting, we’re able to best-place your application and guarantee the most competitive rates.

Step 4: Decision We can return a decision within just two hours, in some cases. With an unrivalled 92% acceptance rate, you can feel rest-assured knowing you’re in safe hands with Johnson Reed.

Step 5: Confirmation All you need to do is sign the simple documentation.

Step 6: Delivery Payment of the first invoice is made on confirmation of satisfactory delivery and your contract begins.

Congratulations!

Alternatively, if you’re just thinking about the finance options available to you, or require more information, just get in touch. Our specialist team are only too happy to help!

T: 0161 429 6949 W: johnsonreed.co.uk E: info@johnsonreed.co.uk

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ISSUE 3 MAY 2017

NFFF Associate Members NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term.

All companies who have applied to become Associate Members have been approved by the NFFF Board of Officials.

There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.

4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review.

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

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

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

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

NFFF Associate Members Business Directory INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government).

Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood.

Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent.

Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org BUSINESS & CARD PAYMENT SUPPLIES Chip & Pin Solutions Chip & PIN Solutions is one the UK's leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members.

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

Utility Bidder Utility Bidder is a revolutionary service, set up to ensure customers get the best gas and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line.

Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements.

The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have.

Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best…running your business.

Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.ukinfo@utilitybidder.co.uk Website: www.utilitybidder.co.uk DUCT CLEANING/RANGE SERVICING Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment.

NFFF member discount. All works insurance compliant TR19 certification. Video of clean available.

Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry.

Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk

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

Contact: Paul Douglas Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk FINANCIAL, LEGAL AND INSURANCE Thornhill Insurance We are a family run business, specialising in insurance for the fast food NFFF MEMBE industry since the 1980’s. We DISCOU R insure a significant number AVAILA NT BLE of fish and chip establishments throughout Great Britain.

Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions.

Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk

Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops.

Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies for the fast food NFFF industry. We insure over 4,000 MEMBE DISCOU R food establishments from the AVAILA NT BLE smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs.

Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Collins Seafoods Limited 'Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.'

Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products.

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

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

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NFFF Associate Members Business Directory Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato & Onion.

Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality valueadded and natural seafood range. All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry’.

Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great.

Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier.

Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’

Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade.

Contact: Nick Hassell Tel: 01978 666102 Web: www.meadowvalefoods.co.uk Middleton Food Products ‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and

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supply Nationwide through a network of Suppliers.’

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

S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses.

Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee.

Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool.

Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com GENERAL TRADE Adande Adande offers a unique and patented refrigerated drawer system, which holds perishable food for longer and delivers significant energy savings.

Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com Appaway Online Ordering Systems.

Contact: Adam Temple Tel: 07779 608321 Email: adam.temple@appaway.co.uk Website: www.appaway.co.uk BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more glutenfree choices on menus so people with coeliac disease can eat out with confidence.

Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning.

Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry.

Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area redesigns and installations.

Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk

EPOS Group EPOS Group specialises in Electronic Point of Sale systems.

Since 1971 we've grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company.

Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages.

Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk HeyMenu HeyMenu is the new entrant to the UK takeaway industry which aims to challenge industry giants such as Just Eat and Hungry House, connecting takeaway restaurants and consumers via an easy to use and tailored website and app.

The company’s proposition is to provide up to 90% lower costs to takeaway restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself.

Tel: 0800 466 1466 Email: info@heymenu.com Website: www.heymenu.com Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business?

You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business?

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

Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system.

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

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Point 2 Signs & Displays With over 50 year’s experience, we have established ourselves as one of the leading sign and display companies within the catering and hospitality sector. Our catalogue contains over 3000 signs and products for Café’s, Bar’s, Restaurants, and Fish & Chip Shops, Takeaways….. all available for next day delivery.

Our Comprehensive range of health and safety signs, catering signs and food labels for the caterer. Helps you and your staff conform to food standards and kitchen hygiene, required by the HSE and the Food Standards Agency.

Alongside our stock products we also provide a bespoke design and print service. Posters, Menus, Banners, Café Barriers, Pavement Signs and chalkboards. We have a sign and display solution to meet your needs. View, Order or Download our catalogue today.

Contact: David Walker Tel: 01253 209420 Email: sales@point2signs.co.uk Web: www.point2signs.co.uk The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work.

Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www. fishermensmission.org.uk The Sustainable Restaurant Association The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out.

Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Proctection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com FILTRATION Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com Steve Hill Services Running low on filter papers & Contact: Marie supplies, need a service or repair The filter lady for your Merlin, Tel: - 01452 521081 or Mobile: 07860 232741 Opal, & Pura, Aries or Bitterling type oil filter Email: fryingfilters@gmail.com machine. In need of replacement parts, repair, Web: www.fryingfilters.co.uk or servicing of your Kuroma pressure fryer.

Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Suppliers of Reconditioned filter machines, Spares & repairs Web: www.fryingfilters.co.uk

For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer

Vito UK Prompt, reliable, friendly service.

Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry

ISSUE 3 MAY 2017

NFFF Associate Members Business Directory experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Flavoil Flavoil are an innovative supplier of high grade edible oils.

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

Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk ADM Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest refiners of oils and fats and has been the friers’ favourite for over 60 years.

Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last."

Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS Holland's Pies Pie manufacturer, supplying fish and chip shops across the ‘North West’ Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’

Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’

Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler

network.

Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages.

Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers, mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory.

Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind.

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall.

From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years.

Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk

Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’

Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com Hopkins Catering Ltd Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day.

Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz

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

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

Mallinson’s of Oldham Ltd For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers.

Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk Martyn Edwards/ Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment.

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

Scotrange Scotrange have over 55 years experience in the catering industry specialising in Frying Ranges and as a result, over the past years we as a company have accumulated a wealth of knowledge and experience not only in servicing and repairs of many makes and models of frying equipment, but also with regards to the best and worst features in different ranges and identifying the most reliable components.

Contact: Steve Wilkie Tel: 01592 775269 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream.

Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com Henry Colbeck Ltd Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants.

Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials.

Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment.

Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon.

A range of other fish and chip shop essentials are also available including branded and own-label condiments, packaging, chipping potatoes, batter mix and gluten-free options.

Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week.

JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices.

JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines.

Tel: 08433 09 09 91; 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’.

Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk

Heinz UK and Ireland's main food manufacturing facility is based in Kitt Green, near Wigan in the North West of England and turns out more than 1 billion cans every year. It is Europe's largest food factory.

Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk

All NFFF Associate Members are approved by the NFFF Board.

If your company would you like to learn more about becoming an NFFF Associate Member please contact Rob on 0113 230 7044 r.norris@federationoffishfriers.co.uk

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FishFriers REVIEW

Char riy t in England ales & W No 232822 and Scotland No S SC039088

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ISSUE 3 MAY 2017

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SELLING or BUYING a business? thatâ&#x20AC;&#x2122;s OUR businessâ&#x20AC;Ś

Fish & Chip shop Leasehold ÂŁ85,000

Kings Lynn Ref: R32018E

Superb location, Lots of passing trade Quality range and equipment Presented in fantastic condition Eat in and takeaway, â&#x20AC;&#x2DC;Just Eatâ&#x20AC;&#x2122; member Anglia

Fish & Chips Takeaway Burnley Freehold ÂŁ129,950 Ref: CF32974NW

Fish, Chips, Fast food Leasehold ÂŁ145,000

Huge scope Close to premiership football ground Includes one/two bed accommodation T/over ÂŁ1100pw, very short hours

Busy parade, no direct competition Well presented and equipped Lock-up shop, rent ÂŁ20,000 Weekly Sales ÂŁ5,500 to ÂŁ6,000

Northwest

01603 280873

01704 876600

Milton Keynes Ref: CF33251A

Herts/Beds/Essex 01908 904555

Fish & Chip Shop Leasehold ÂŁ99,500

West Sussex Ref: CF33162T

Great location, popular coastal town Traditional menu, 5 days, closes 8pm Retirement sale, 30 years ownership Rent ÂŁ5,500 pa, Takings ÂŁ2,500 pw Kent & Sussex 01273 803777

Thinking of selling? Letâ&#x20AC;&#x2122;s do it together For a free valuation and advice on the marketing of your business, call your local em&f office or visit our website today. We pride ourselves on providing unrivalled excellence in every area of our business and to deliver results that are second to none, letâ&#x20AC;&#x2122;s do it together.

Head Office 01404 813952

www.emfgroup.com

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Traders Board

Home By The Sea. For Sale.

Destination: Cemaes. The most northerly village in Anglesey.

Situated in a picturesque seaside village surrounded by bird sanctuary and charming costal walks.

These two businesses have been established for fourteen years and both running under the VAT threshold. Both businesses have under gone major refurbishment, the total seating capacity is thirty six. The main sit down cafe runs under the coffee pot which is licensed and has a newly fitted kitchen together with a pizza oven and accommodates seating capacity for twenty.

Y WYGYR Fish and Chip Shop - The takeaway area with a seating capacity of sixteen, has successfully served the locals and tourists, offering phone order and take away service. For many years during fourteen years, the business has established a truly enviable reputation for serving the best quality products with a warm and friendly service.

Both businesses enjoy a local and tourist trade for a good eight months of every year. The shop is fully fitted with a comprehensive range of equipment including a three pan range.

Above the businesses is a fully refurbished and extensively decorated three double bedroom accommodation with outside back terrace/barbeque area, large spacious living room with shower room and bathroom/utility room, built in wardrobes are an added feature, kitchen with breakfast area, benefiting from dishwasher, fridge and fridge freezer and built in oven and hob with extractor. The master bedroom is fitted with Scandinavian style pine built in wardrobes and cupboards. The second double room is fitted with light Scandinavian pine wardrobe and cupboards. The third double room is currently used as bedroom/office. All ceilings in the apartment are pine clad, apart from the shower room and bathroom/utility room.

Property in Cemaes Bay has increased in the whole of Anglesey by 22%. With predictive job growth within the area, due to government generated schemes.

DUCT CLEANING SERVICE LTD

For all your ducting needs.

Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned.

Photographic evidence provided for insurance purposes, together with a certificate.

Over 35 years’ experience – no job too big or too small.

Duct Cleaning Services we are now TR19 compliant Tel Michael on 07580799763 or Darren on 07974676224.

E-mail: ductcleaningserviceltd@yahoo.co.uk www.ductcleaningserviceltd.co.uk

Y WYGYR Fish and Chip Shop/Coffee Pot is being offered for sale on a freehold basis for £398k. Freehold in Anglesey is a rare business opportunity.

Owner selling due to Ill health forcing early retirement.

If you require further information on the business, please do not hesitate to contact: John: 07881522676 01407 710554 Email: johnwilliams350@aol.com

Serious inquiries only. This is a busy, once in a life time shop in a beautiful part of Wales.

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

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

The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.

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

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Fish Posters on sale from NFFF! The NFFF are pleased to announce we have Fish Posters back in stock. Posters are available for £25 including VAT & packaging. If you would like to place your order please contact Eileen on 0113 230 7044.

Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT / INTERIM TREASURER Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 Miss Lesley Graves Tel: 07507889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire, LN1 3LW Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE

Darren Boothroyd – NFFF Board Welcome The National Federation of Fish Friers would like to welcome Darren Boothroyd to the Board of Directors, Darren will take on the role of Regional Director for Scotland.

Darren grew up in his family’s fish and chip shop businesses in Yorkshire and Lancashire, he now owns and runs the multi award winning Fochabers Fish Bar in the county of Moray, North East Scotland.

Darren is a NFFF Quality Award assessor and approved Frier Trainer.

Fochabers holds many awards including: Scotland’s Apprenticeship Micro Employer of the Year 2015/16, Fry Magazines top 50 Takeaways 2015, 2016 and 2017. Staff Training and Development Finalist 2017, Regional Winner and Top 10 Finalist and Scotland’s No1 in the National Fish and Chip Awards 2017, NFFF Quality Award and Quality Award Champion Award Winner 2017, World Host Customer Service Recognised Business Fochabers is also the first fish and chip shop to hold Investors in Young People accolade and the first shop in Moray to hold MSC accreditation.

“I am incredibly proud to have been asked to join the Board of Directors and I am looking forward to helping the Federation’s valued members.

My passions lie in Quality, Customer Service, Training and Sustainability and are at the heart of everything we do. Running a fish and chip business is incredibly hard work and sometimes issues come along that are difficult to deal with either through complexity or lack of knowlege, I am here to offer help and guidance to those members who feel they need assistance”.

FIND US ON

Mr Craig Maw Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

Other Regional Directors REGIONAL DIRECTOR FOR SCOTLAND Mr Darren Boothroyd Tel: 07789 967943 – Email: fochabersfishbar@yahoo.com Fochabers Fish Bar, 19 High Street, Fochabers, Morayshire, IV32 7DX REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD REGIONAL DIRECTOR FOR WALES Mr John Penaluna Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk Penaluna Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

43

THE

FishFriers

ISSUE 3 MAY 2017

REVIEW

10 questions with...

Darren Boothroyd NFFF Scottish Regional Director and owner of Fochabers Fish Bar 1. What would you do with £500,000?

If it’s a windfall, then not quite enough to retire on so probably set some aside for my 3 daughters, pay off the mortgage, invest some into the business. Then it would be time for some fun…. spending the rest on family holidays and a few classy bottles of vino.

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

Dream UK holiday destination is split between Whitby and Cornwall. I have fond memories of childhood holidays in Whitby and the East coast. I have recently enjoyed breaks in Cornwall and love St Ives. My favourite destination abroad lies in the Greek Islands with a particular affection for the beautiful island of Corfu.

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

Anything to do with motorsports gets my interest, I had a scrambler bike from a very early age and the bug has stopped with me ever since. I was a successful kart racer during my RAF career and have visited the Isle of Man for the TT races a couple of times. Least favourite and I know this won’t be popular…. Football.

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

7. What is your favourite drink?

If I’m out then it’s definitely Stella Artois, if I’m at home then a nice glass of chilled Chardonnay and on a school night I am partial to a glass of Highland Spring Sparkling Water.

8. Do you prefer cod or haddock?

I think both are great as long as they are cooked correctly, if you were twisting my arm then Haddock would just pip cod at the post.

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

Just one? That’s a hard choice… I would be torn between time travel and invisibility but I think time travel would have the edge, I would love to see what the world has to offer 100 years from now.

Being left in charge of the mushy peas at my parent’s chippy and quickly realising that watching cartoons and cooking mushy peas don’t mix…. I became good at cleaning up though.

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

I think the fish and chip brand is in a pretty good position right now. Customers are demanding a high level of professionalism and customer service and this is encouraging shops to invest in all aspects of their business which is driving the brand forward. There are some great training opportunities within our industry and now having an appreciation of the work carried out behind the scenes within the NFFF I am confident that fish and chips will remain as one of the leaders of our industry for years to come.

If I had the time I would delve back in my family’s ancestry and chose some family members from way back in time.

6. Describe your perfect weekend.

Nothing extravagant, just doing simple things with my family, taking the dogs for a walk on the beach or going out for a coffee, followed by a Sunday roast and glass of wine.

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

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