Fish Friers Review Issue 6 2017

25453A NFFF Issue 6 September 2017_v4.qxp 07/09/2017 4:04 pm Page 2

OVER 250,000 VISITS TO THE NFFF WEBSITE SO FAR THIS YEAR!

THE

FishFriers

ISSUE 6 SEPTEMBER 2017

1913-2017 104 YEARS SERVICE TO THE TRADE

REVIEW

Page 10 Top 20 Fish and Chip Shops

Page 16-20 Batter

Page 21-25 Drywite Young Fish Frier of the Year Award 2018

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

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Points of View

Contents...

Page 4

NFFF Banquet & Masquerade Ball

Page 6-7

Chat with the Champs

Page 8

FRY IT 2018

Page 10

UK Top 20

Page 14

BBQ Ben at Burton Road

By Gregg Howard, NFFF President

As I sit down to write my final points of view I reflect on what an honour it has been for me to be the 25th National President of the National Federation of Fish Friers.

Since joining the NFFF Board in 2008 I have had the pleasure of working with many like-minded people, and have made some good friends along the way.

Page 16-20 Batter Page 21-25 Drywite YFFY Page 26

NFFF Quality Award Champion Award

Page 44

10 Questions with Derek Dews

In 2010 Bill Crook, President at the time, and I devised a 5 year plan for the NFFF. Sadly, in 2011 Bill passed away and as Vice President it was my duty to step up to become President and to continue the work which Bill had begun.

NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk

One of the main points of the plan was to continue to build on the fantastic training academy we have in place in Leeds, to which students come from around the world to learn the art of producing great fish and chips. With the help of industry partners we can now offer students a state of the art learning environment. Training is something I feel is vital to our industry to continue to improve.

Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk

We were also able to refurbish the NFFF head office in Leeds which now provides the staff with a wonderful working environment to undertake the great work which they do in helping to run the NFFF.

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

For our industry to continue to prosper sustainability of our fish stocks is key.

In May 2012 the NFFF was granted an audience with a rather famous fish and chip fan - His Royal Highness the Prince of Wales, or the Duke of Rothesay as he is known in Scotland. This was a wonderful experience to talk about our industry and shows the heights we can achieve when working together. We have since teamed up with MSC to offer shops joint Quality Award and MSC assessments.

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THE NATIONAL

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

FISH & CHIP QUALITY AWARD

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Est.

1913

F RIE R S

TIO N A L F NA E

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

Did you know? 22% of people visit fish and chip shops every week Issue 7: Booking Deadline – 22nd September 2017, Copy Deadline – 29th September 2017, Publication Date – 27th October 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

My journey in fish and chips began when my parents ran a shop from our front room. From there I have achieved a lot of personal goals along the way but it is the past 6 years I will look back on with great fondness. We have some great operators all across the world, which the NFFF has managed to bring together and by working together with one voice as an industry we will continue to grow.

I may be stepping down as President but I will continue my work to encourage the industry to grow and for people to join the NFFF and become involved with our Federation. I look forward to seeing many of you at the NFFF President’s Banquet & Ball which takes place on Sunday the 24th September.

All I would like to add is a personal thank you to all out there, whether you are a member, fellow fish frier, supplier, associate member or just love fish and chips, that I have had the pleasure in meeting during my time as President.

Thank you all for your support and friendship and I look forward to bumping into you in the future.

Please note free post envelopes previously issued by the NFFF licence number LS734, are now obsolete and these should not be used to return items to Head Office.

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THE

FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members July 2017 Contact Name

Shop Name

Mr Mubasshir Hussain

Mother Hubbard's

Bradford

Mr Andy Coutts

Pickwicks Fish & Chips

Perranporth

Mr Gionis Reyes

Malins

Paris

Mrs Sati Johal

Donnelly's Fish and Chips

Worcester

Contact Name

Location

Shop Name

Location

New Members (continued)

Returning Members

Mr Zacharias Yiacoumis Zach's Plaice

Newport

Ms Suzanne Gilbertson

Fish and Chips @ 149

Bridlington

Mr Billy Gatt

Rockfish

Aberdeen

Mr Paul Greenaway

PG Chips

Dungannon Co Tyrone

Mr John Henry Lee

Best Fry Fish & Chips

Southampton

Mr Patrick Coultas

Brockfield Fisheries

York

Mr Daniel Burgess

Mobile Chip Shop

Cotgrave, Notts

New Members

Mr James Price

Price's Fish & Chips

Ringwood Hants

Mr Alfred Maci

Coppello's

Luton

Mr Andrew Brindley

Driftwood Fish & Chips

Bowness on Windermere

Mr Ben Leng

Carnoustie

Angus

Mr Simon Lambert

Plymouth

Devon

Mr Satvinder Thathy

Cod and Chips

London

Mr David Harris

Fish & Chips

Bristol

Mr Michael Hoole

Michael's Plaice

Blackburn

Mr Darren Ellis

Morton Village Fish & Chips

Bourne

Mr Davinda Singh

Frydayz of Shildon

Co Durham

Mrs Sharan Sandhu

Central Fisheries

Kippax Leeds

Training The NFFF have welcomed 215 students on training courses held either at the NFFF Training Academy in Leeds, Northern Ireland training hub or in shop so far this year.

Upcoming three day training courses are as follows: 2nd, 3rd, 4th

October

2017

Guest Frier: TBC

6th , 7th , 8th

November

2017

Guest Frier: TBC

Quality Award New and Returning Members July/August 2017 Contact Name

Shop Name

Location Returning Members

Lee Holt Robert & Louise Peck Alan Hanna Andrew Cooper Peter Roberts Waseem Akhtar

Holt's Fish & Chips Peckish Fish and Chips Pit Stop Fast Food Limited Seafare Kelly's of Looe Albany Fish Bar

Nelson, Lancashire Camelford, Cornwall Kilkeel, Northern Ireland Guildford, Surrey Looe, Cornwall Cardiff, Wales

New Members Brendan & Caroline Ricardo Dan Lafford

Seafare Fish and Chips Malt and Anchor

Cirencester, Gloucestershire Cirencester, Gloucestershire

New Associate Members Daltons Business Tel: 020 8603 5141 Email: sales@daltonsbusiness.com Web: www.daltonsbusiness.com Checkit Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

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ISSUE 6 SEPTEMBER 2017

NFFF Activities Date

NFFF Activity

NFFF Representitive

10th August

SKYPE Training & Development Meeting

AH, CB, CM, HB, HM, LG

14th, 15th, 16th August

Three Day Training Course, Leeds

AW, CB, DM, PB

14th August

NFFF Account Meeting, Leeds

AC

17th August

One Day Training Course, Leeds

DM

21st August

QA Assessor Training, Leeds

AC, HB, HM

22nd, 23rd August

DYFFY Semi-final, Leeds

AC, HB

29th August

One Day Training Course, Leeds

DM

4th, 5th, 6th September

Three Day Training Course, Leeds

AW, CB, CO, DM, HM, LF

7th September

One Day Training Course, Leeds

CO

11th, 12th September

One Day Training Course, Leeds

DM

Board of Director Enquires

Key GH

Gregg Howard, President

AC

Andrew Crook, Vice President

AH

Alan Hanna, Treasurer

JP

John Penaluna, Regional Director

JW

John Wild, Regional Director

DB

Darren Boothroyd, Regional Director

LG

Lesley Graves, Regional Director

HM

Hugh Mantle, Regional Director

CB

Craig Buckley, Regional Director

CM

Craig Maw, Regional Director

KC

Karen Clark, PA to the Directors

RN

Robert Norris, Media Co-Ordinator

NFFF Member Enquiry

NFFF Official

HB

Helen Brook, Training & Qualification Co-ordinator

Frying Medium Issue

LG

CO

Cem Oktem, Trainer

Marketing Advice

LG

LF

Lynda Fielding, Trainer

FSA Issue

HM

CB

Craig Buckley, Trainer

Potato Issue

AC

AW

Ann Wallace, Trainer

Fish Cutting Enquiry

CM

DM

David Miller, Trainer

Media Enquires

AC, CM

PB

Peter Beadle, Trainer

*These figures are current at the time of going to print – Issue 5 – 18th July 2017

NFFF Commodity Review – August 2017 Written by John Rutherford, FASFA How are sales this summer going for you? The tourist view from the north where August weather has been typically British (warm but wet) is that there are fewer visitors around spending less than in previous years. As ever, good shops continue to flourish and even increase business particularly when they’re open at lunchtime but others are struggling.

Market analysts, particularly political analysts and forecasters, have been spectacularly wrong recently so why should we expect our own industry experts to fare any better? Seafish market reports in 2017 already have told us we were losing massive market share – which we denied vigorously as not supported by any trade figures – then that Fish & Chip shop fish sales were increasing at levels we found equally unrealistic.

one big Norwegian boat in the process of being replaced, prices may even be starting to plateau. It’s too soon to say and wider macro-economic issues reflect global uncertainty it is the continuing weakness of sterling that’s as likely to impact the future as anything else.

I repeat my familiar message: seize every opportunity to grow your own business including the addition of a smaller portion size to your own shop menu.

Seafish sources suggest we eat about 170 million portions of fish & chips every year which grosses up to around 110,000 tonnes of live fish caught on which almost £750,000 levy will be paid to Seafish. In my opinion, I feel surely we deserve better clarity.

What is certain however is that the world supply of cod is getting tighter again, and while demand continues to grow the longterm pressure on prices can only be one way, upwards. In the short term, the mid-year months usually see no great changes and this year despite some problems of limited availability with

FIND US ON

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

NFFF President’s Banquet & Masquerade Ball We are just days away from this year’s NFFF President’s Banquet & Masquerade Ball!

We are looking forward to welcoming you all to our event and expect a wonderful evening of entertainment, food and drink is on offer.

On the night we will be offering a prize to best masquerade mask on show but don’t worry, masks for all will be provided on the evening. This a black tie event.

NFFF AGM & President’s Banquet & Ball Day Plan

NFFF President’s Banquet & Ball Menu

Sunday 24th September – 10:30am to 10:45am Refreshments will be available on arrival to members attending the meeting. Voting Cards and other papers will be issued to delegates and direct members attending the meeting.

Sunday 24th September – 10:45am to 12:00pm – NFFF AGM begins.

Sunday 24th September – 18:00pm to 19:00pm – Masked Ball Drinks Reception Sunday 24th September – 19:00pm to late - President’s Banquet & Masquerade Ball Dinner & Entertainment begins including Steven Bayliss.

NFFF Banquet & Ball Sponsors Directory

Principal Sponsor

Elite Shopfitters Leeds Contact: Dave Belsham Tel: 07814 053 248 Email: eliteshopfittersleeds@iidp.co.uk Website: www.eliteshopfittersleeds.co.uk

An Audience With Sponsor James T Blakeman Co Ltd Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Website: www.blakemans.co.uk

Masked Ball Drinks Reception Sponsor Brakes Fast Food Specialists Contact: Rebecca Imeson Tel: 0844 800 5521 Email: fastfood@brake.co.uk Website: www.brake.co.uk

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Starter Lightly Curried Sweet Potato & Carrot Soup, Coconut & Coriander Cream (v) Fish Course Paupiette of poached Haddock with spinach beurre blanc Fish kindly supplied by Main Course Roast Leg Of Lamb, Roasted onion mash, Baked Root Vegetables, Red Wine & Port Jus Vegetarian Wild Mushroom Ravioli, Wilted Greens, Chestnuts, Sage & Truffle Dressing Dessert Sticky Toffee Pudding, Toffee Sauce Table Wines Gavi La Doria, Cascina La Doria, Italy Altoritas Merlot, Chile - Smooth, soft and full of blackberry and plum fruit flavours.

The wine is sponsored by Kerry Food Service

Uncork & Unwind Sponsors

Kerry Foodservice Contact: Alan Pearce Tel: 01454 201666 Website: www.kerry-foodservice.co.uk

Federation Gold Sponsor

Vandemoortele Contact Stephen Bickmore Tel: 0208 814 7810 or 07912 389446 Website: www.vandemoortele.com

Salt & Vinegar & Fish Sponsor T Quality Contact: Derek Dews Tel: 07769 933 002 Website: www.tquality.co.uk

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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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) You recently visited a number of shops across the UK, why? Did you learn anything from these other shops which you may wish to implement in your shop?

Along our journey, we have gained many friends in the fish and chip industry. We have often said (as you do) that we would one day visit them and their shop. As we were so busy in our lives as fish & chip operators we found it difficult to visit even a small proportion of friends and their shops. We really wanted to visit and support many more shops and one day we will visit more, but the lack of time always get in the way. So my sincere apologies for the many shops we haven’t visited yet.

Our opportunity was bourne from us finally finding a management team we trusted and ran the shop exactly as we wanted it to be run. However they hadn’t been tested fully and needed to be for when we go to Japan for 3 weeks to promote the Kingfisher Brand, and serve thousands with delicious fish & chips.

visited were all very good and all very different. The common theme throughout the UK was passion, we are very passionate about what we do, and it is fantastic when you are in the company of other friers who are also passionate. We talked for hours about all things fish & chips, and shared ideas and stories. In our industry we all work hard at what we do, trying to create a fantastic environment for our customer whilst trying to create amazing fish & chips When friers come together to talk fish & chips it very often becomes a melting pot of ideas, some good, and some quirky. I think this is part of the evolution of fish & chips, it’s how our industry will grow and flourish. We came away from our mini tour buzzing, happy in the fact we have visited some shops in 4 different countries. In our industry there is always something to learn and pick up, we are always learning something new and different. This is why we visit as many industry events as possible, we all benefit from the association and the knowledge.

We have never been away from our shop for more than a week!

We work very hard in our shop, our shop is our baby and is important to us. So we thought it a good idea for our team to get some valuable experience in working on their own and not under the shadow of Craig & Nikki. Of course we are available and always will be, but the experience was essential for us to be able to further carry out our duties as ambassadors for our industry and fish and chips.

The Plan was to conduct a mini tour of the UK; England, Ireland, Wales, and Scotland in that order.

So we scheduled into our busy lives 3-4 days in 3 weeks, half a week touring and the other half back in our shop. We had an amazing time; covering thousands of miles visiting shops and eating fish & chips. We have come to the conclusion that fish and chip shop owners are feeders, they are all proud of the product they serve and want you to have it, and quite right too. We are proud to say we ate some sort of fish and chips in every shop we visited, and they were all delicious. After the tour we have often been pulled aside and asked secretly which one was the best, we didn’t do it for that at all.

The answer to the question is that all the shops we

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of Oldham Ltd. EUROPE’S LEADING DESIGNER AND MANUFACTURER OF BESPOKE FRYING RANGE

Mallinson's of Oldham Limited will pay the VAT or an equivalent 20% discount off any new ranges ordered before the end of January 2018.

We provide traditional and basket frying ranges all made to our customers requirements, either high efficiency, flat bottom pans as standard, or duo flame burner systems with a choice of digital or analogue controls.

You can see all our spares which are available on our new website

WWW.MALLINSONSRANGES.COM Please call to see if one our show room clearance ranges may suit your requirements.

Tel - 01706 299000 Email - sales@mallinsonsranges.com www.mallinsonsranges.com

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Save the date...

FRY I.T. 2018 is returning to Peterborough Arena on Sunday 25th February 2018! for ‘trying’ before taking advantage of the promotions available!

Something for the whole family!

IT’S BACK! Yes, FRY I.T., the ULTIMATE catering show for Fish Fryers is coming back to Peterborough for 2018 and for one day only, Peterborough Arena will turn into a Fish Fryers’ playground, with suppliers exhibiting a fantastic array of products spanning from frying ranges, to Frozen at Sea Fish, to packaging solutions and so much more!

After its latest show in March 2017, at the Westpoint Arena in Exeter, FRY I.T. will once again return to the Peterborough Arena at the East of England Showground, on Sunday 25th February 2018.

Product launches and trade innovations Once again, FRY I.T. 2018 will be packed with new and innovative product to the industry, enabling customers to be the first to find out how they can improve their menus and point of sale.

Friars Pride is a business built around family, therefore FRY I.T. 2018 has been organised with the whole family in mind. As always, the day will cater (quite literally!) for the whole family and will include free live seminars with talks on many different aspects of the Fish & Chip industry. As well as this, free balloon modelling, face painting and more will be available for the younger audience to enjoy!

As usual, there will be raffles, competitions and prizes, including the Fishermen’s Mission raffle, so who knows what surprises are in store for FRY I.T. 2018!

Exclusive show deals Exclusive show deals, discounts and special offers will be available to all on the day of the show with each visitor given a Friars Pride goody bag, containing a FRY I.T. 2018 order form, ensuring outstanding promotions and brand new products are noted down easily.

Drywite one-stop shop!

Live cooking demonstrations and sampling Visitors will have the opportunity to see live cooking demonstrations of new and existing products and sample what’s on offer. Perfect

The Drywite Equipment shop will also be back, by popular demand, where any equipment purchased can be taken away on the day, with superb discounts available.

For your FREE tickets and for more information on all of the fantastic brands and innovations being showcased at FRY I.T. 2018, keep an eye on www.friarspride.com/fry-it It only takes a minute - pre-register for your free tickets NOW!

www.friarspride.com/fry-it Or contact the FRY I.T. Team on 01733 316444

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

National Fish & Chip Awards Reveal Top 20 Fish and Chip Shops!

The UK’s 20 best fish and chip shops have been revealed today as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish.

Following rigorous judging, 20 businesses have been shortlisted for the Fish and Chip Shop of the Year Award, one of 15 categories in the 2018 National Fish & Chip Awards – aptly known as the ‘Oscars’ of the fish and chip industry.

Region: Scotland

Cromars Classic Fish & Chips St Andrews, Fife, KY16 9PQ

Forehill Café

Ayr, South Ayrshire, KA7 3EN

Region: North West England

Region: North East England

Superbites

Millers Fish & Chips

Crossmaglen, County Armagh, BT359HG

Haxby, York, North Yorkshire, YO32 2JE

The Dolphin Takeaway

Fish and Chips At 149

Dungannon, County Tyrone, BT70 1BT

Barnard Castle, County Durham, DL12 8BH

Region: Eastern England Burton Road Chippy

Region: North West England

Lincoln, Lincolnshire, LN1 3LW

Platten’s Fish and Chips

Quayside, Wells-Next-The-Sea, NR23 1AH

Fylde Fish Bar

Marshside, Southport, Merseyside, PR9 9XP

Seniors

Region: London & South East England

St Annes, Lancashire, FY8 2HU

Henley's of Wivenhoe

Region: Wales

Wivenhoe, Colchester, Essex, CO7 9HA

Hennighan's Top Shop

Newington Fish Bar

Machynlleth, Powys, SY20 8EF

Ramsgate, Kent, CT12 6EW

Penaluna's Famous Fish & Chips Hirwaun, Rhonda Cynon Taff, CF44 9SW

Region: South & West England

Bishopston Fish Bar Bristol, Avon, BS7 8PB

Harbourside Fish & Chips

The Barbican, Plymouth, Devon, PL1 2LE

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Region: Midlands

Oldswinford Fish & Chips Dudley, Stourbridge, West Midlands, DY8 2JD

The Golden Carp Chippy Redditch, Worcestershire, B98 0BQ

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Region: Central & Southern England Best Fry

West End, Southampton, Hampshire, SO30 3DS

Captain’s Fish and Chips

Hoddesdon, Hertfordshire, EN11 8ET

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Shop Watch

Seven Seas, Wickersley, Rotherham made black powder coated balustrading links the ground floor entrance with the 1st floor Restaurant.

After

The space has also benefited from a selective material and finishes palette that includes tartan carpet, feature timber flooring & re-claimed brickwork walling, deep buttoned leather fixed seating and a series of feature pendant lights.

The ground floor takeaway, which is now much larger, is in contrast with the ambient and softer aesthetical nature of the upstairs Restaurant, with a more modern expression of architectural materials and finishes.

Before

The refurbishment works

by Elite Shopfittters Leeds at "Seven Seas", 184 Bawtry Road, Wickersley, Rotherham, S66 1AG have completely transformed its visual identity

This careful combination of cream & grey wall tiles, terrazo tiled flooring, feature chrome pendant lights and graphical content give the takeaway an individual sense of personality whilst significantly contributing to the overall identity and branding of Seven Seas.

Elite Shopfitters Leeds 0113 258 3324 www.eliteshopfittersleeds.co.uk

Located in a popular suburb of Rotherham, this longestablished Takeaway had gained a reputation for serving great quality fish and chips.

It was felt, however, that it was time for XL Fisheries to undergo a much needed series of refurbishment & building works that would allow customers to enjoy a great dining experience, and also offer an updated Take-away which would reflect the new image.

The clients Mr & Mrs Efthymiou had decided upon a new name was decided - Seven Seas and a total new visual identity which incorporated new signage & branding throughout was formulated. A large 2 storey extension was built at the rear of the property and the existing car parking area was totally re-surfaced. A new shop-front was installed and a new entrance to the 1st floor Restaurant was created at the front of the property.

The new 1st floor Restaurant (formerly a flat), has been totally opened up, new windows inserted into the facade and a disabled lift has been incorporated into the design. A new feature staircase with purpose 12

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

The Sea Shell's Official 60th Birthday Tuesday 13th June 2017 We are proud to announce that The Sea Shell turned 60 this year!

It was an honour to be able to host such a wonderful event & have all of our community come together to help celebrate our 60 years in business. We had the local school children taking part in our birthday card making competition for the day & received lots of wonderful cards from everybody.

We were overwhelmed by the support of our community for our private morning event, with our MP Karen Buck coming along as our guest of honour to cut the cake & present the children with their prizes for their cards, as well as Greg Howard - President of the National Federation of Fish Friars, and his wife Caroline joining in on the celebrations too.

Champagne, canapes and cake were enjoyed by all during some speeches of thanks and praise to everybody that was invited to come along on our special day.

Our morning event was followed by a complimentary lunch for 70 elderly & less able people in our local community centre, we

wanted to thank those who have supported The Sea Shell from day oneand what better way of appreciating their loyal custom - with some fish & chips on us!

The celebrations then continued into the evening with live music and a very entertaining magician who certainly wowed our guests for the night! We had some new specials on the menu for the evening, and all went amazingly!

It was a great day of celebrating the past 60 years worth of Sea Shell memories, and we look forward to sharing another 60 years of The Sea Shell with everybody!

BBQ Ben visits Burton Road Chippy!

We were delighted to welcome top British Chef and BBQ aficionado Benjamin Bartlett (BBQ Ben) to our shop on Saturday 19th August for a free taste testing BBQ of sustainable fish species, along with special guests Seafish Chief executive Marcus Coleman and his lovely family.

Ben barbequed a huge variety of sustainable fish and seafood including cod, salmon, squid, monkfish, trout, mackerel and octopus. Our customers were amazed to see the different flavour combinations with the fish, like Moroccan Ras Hanout, honey, sweet chilli and smoked paprika. We even had one lady stating she hated salmon, trying

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the sweet chilli salmon, and then saying how delicious it was!

For us, holding events like this is a great way to bring the community together, and it's really satisfying to see kids trying new things, as well as the adults, and it helps keep fish at the forefront of our customers minds - not just buying our product, but encouraging them to make fish a more regular part of their diet. There were even option for the vegetarians, like BBQ corn on the cob and a watermelon pizza. Of course dessert was required, but the jury's still out on the mackerel ice cream!

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

PULSE - The Healthy Batter It’s Different... It’s Healthy …. and It’s GLUTEN FREE!! attracting lots of people who are not Coeliacs. They prefer the taste and lightness of our Pulse-battered fish. As a ‘Special Dish’ in our restaurant I serve Black Tiger Prawns with our tartare/chili dip and they go down an absolute ‘storm’. I am so glad I made the trip to Exeter!”

Whitley’s Pulse Batter Flour is fast becoming the healthier batter option for fish and chip shops up and down the country with more Fish Friers choosing to convert onto Pulse.

Those who have made the decision are seeing the benefits of using just one batter within their business and are attracting new customers who are not Coeliacs but have chosen to exclude wheat and gluten from there diet.

Whitley’s Pulse Batter Flour is made NOT from a conventional Wheat Flour but from 100% Natural Pulse Flour.

Made in our dedicated Production Facility, Pulse Batter Flour naturally contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than Wheat Based Batters. More importantly, when analysed by Foodtest Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! - producing a far less greasy product.

Customers using Whitley’s Pulse have shown that it has a better yield factor requiring up to 33% less flour to produce the same quantity of batter!

Offering You and Your Customers a host of benefits…

- Contains MORE Protein

- Contains MORE Fibre

- Contains LESS Starch

- Contains LESS Sugar

- Contains LESS Carbohydrates - Contains LESS Sodium - REDUCED Oil Pick Up

Carl Heery of The Fairfield Plaice, Buxton says “Using all the products I recommended to my Customers when I worked for Whitley’s has enabled Fairfield Plaice to be the only business to be in Fry Magazine’s ‘Top 50’ for 5 consecutive years!

Whitley’s ‘Pulse’ Batter has proved invaluable in saving my oil usage and in producing a light, low-fat, tasty Gluten-free’ Fish that is attracting many new Customers who formerly never visited Fish & Chip shops and who aren’t necessarily Coeliac!”

Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further.

Customers are finding that they can fry 20%-25% more fish in the same amount of oil and from the same amount of batter flour.

- GREATER Yield

Richard Stone of Beck’s Fish & Chips in Carbis Bay, St. Ives discovered Pulse at the Fry IT Exhibition in Exeter and states “Pulse is fantastic!

The reduction in oil usage is quite remarkable and Pulse produces really tasty food that is not at all greasy. It is easy to mix and it allows us to serve gluten-free product that is

Samples of Whitley’s Pulse Batter Flour are now available seeing and tasting is truly believing!! It will make your already healthy product even healthier.

Available to purchase through The Q Partnership: VA Whitley & Co Ltd – 01706 364211 @VA Whitley1899 Friars Pride Ltd – 01733 316400 @Friars Pride Henry Colbeck Ltd – 0191 482 4242 @Henry Colbeck

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Tips and Batter Bits Written by Laura Spavin

In the fish and chip industry so much emphasis is placed upon the sustainability and locality of raw ingredients; mainly the fish and the potatoes, but what about the batter?

A good quality batter is essential, this is what customers see first before they see their fish within.

Creating a barrier and seal around your fish, the batter helps to lock in all flavour of the fish and prevents oil from being absorbed into your product. You want your product to look the part as well as holding well in a hot box; a good batter should complement your product and not be overpowering.

I have been in the fish and chip industry over 10 years now and have always used Kerry Foodservice products, including their batter.

Their products helped me to achieve third place in the Drywite Young Fish Frier of the Year Award. We achieve excellent consistency with their high quality products which all come with full ingredient traceability.

Kerry Foodservice use only contracted farmers within 50 miles of their mill to ensure full traceability as well as low carbon footprint.

Their customer relations are second to none, as a Kerry Foodservice representative is always on hand to answer any questions or demonstrate new products launching into the market.

In general we use an electric mixer to make our batter, mainly because of the high volume of batter we use, although staff are fully

trained in both electric mixing and hand whisking.

Starting out with the correct storage of the batter prior to use is very important and then with the correct temperature of cold water, we quickly but evenly add our batter flour to the mixer.

We time the usage of the mixer to prevent over whisking and so we do not compromise the quality of the batter, all staff are trained to use the flow cup to ensure consistency throughout. Best practice is to always store batter in a fridge during frying and never allow batter to become tepid.

We don't add any other ingredients to our batter as I feel that it is perfect as it is. Kerry Foodservice offer a vast array of batters to suit individual needs as well as location requirements. Representatives from Kerry Foodservice are able to offer different products to match these needs and provide all knowledge and instruction on best practice for using their products.

I find that good staff training and product knowledge is essential to keeping consistently good quality products on offer to our customers. Being aware of seasonal changes with ingredients and monitoring water, oil and fridge temperatures are key to keeping batter consistent.

Goldensheaf, Henry Jones and A1 – Bags of Quality It’s not by accident that Goldensheaf, Henry Jones and A1 batter mixtures are so successful: They’re all manufactured by Kerry Foodservice, the UK’s number one batter supplier with its in-depth market knowledge, technical expertise and ability to deliver what customers want.

The Goldensheaf logo includes the words “We mill our own flour” and that’s vitally important when it comes to traceability. Its manufacture is carefully controlled for quality and consistency, right from the selection of wheat at the farm, through to the milling and final blending. Rigorous testing is applied at every stage to ensure that every bag of batter mix is as good as it can be.

Eight varieties of Goldensheaf batter mix, five of Henry Jones and two of A1 are available: each developed to suit different regional preferences for finish and texture. So, from Land’s End to John O’Groats, there’s a choice to suit just about every customer!

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Every fryer knows, though, that no matter how good the batter mix, it’s the skill of the individual using it that ensures the final product delivered to the consumer is at its best. The members of the “Frying Squad” team of experts at Kerry Foodservice spend their days working with fryers across the UK to perfect the best methods of using their batter mixtures. As a result, every team member has a thorough and detailed knowledge of frying techniques and the working practices of the best shops around. They like nothing better than to apply this knowledge in helping new, or existing shop owners and their staff to produce an excellent product every time. Their motto “We’re here to help!” really is genuine.

Fryers who want trusted brands turn to Goldensheaf, Henry Jones and A1 for many reasons: great taste, superior finish, choice of varieties; but not least of which is the knowledge that they’re using products with the backing of a major business, leading to better quality and total reliability from a company that will be around for years to come.

Find out more at www.kerry-foodservice.co.uk, or call the free Customer Careline on 0800 138 1938.

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

The perfect batter with Atlantic Fish Bar! Written by Rob Rowlett One of the most important aspects is to keep your batter cold, keeping water in the fridge before you start the mixing process through to mixing to reach the consistency of double cream.

When frying the batter is always going to raise in temperature, as on a busy day you need your batter tray next to your range to keep up with demand. One thing I do to prevent the temperature from rising is to keep an ice pack in the tray at all times and pour my batter into a pot liner. I swap the ice pack every hour to continue to minimise the heat of the frying range.

We first opened Atlantic Fish Bar in December 2015. My wife and I were completely new to fish and chips although I did have a back ground as a chef. We soon found becoming fish friers was a different ball game to what we were used to. The journey has been hectic but enjoyable.

Joining the fish and chip industry has been an incredible journey, one I wish to continue for many more years to come.

Being new to the industry I first tried making my own batter but could not find the right consistency I wanted and what the customer craved!

We decided to look down the route of premade batter mixes which are on offer within the industry. After trying the several different types available we decided that Middleton Golden Batter was the correct one for us. The batter provided the slight golden colour our customers crave, but not a colour which looks unnatural and too bright.

I have found the beauty in my fish and chip journey is that the dish in essence is simple in terms of what the customers want, but the work that goes on behind the scenes is incredible, and I believe the batter is the most important part of our dish.

If you wish to create an appealing fish and chip dish, which will light up your customers eyes upon opening their box or unwrapping the paper, it is getting the batter 100% correct. To do this the management of your batter is so important.

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ISSUE 6 SEPTEMBER 2017 each other, and a good time was had by all. Next morning, bright and early, they all piled into the boardroom of KFE for a welcome by the KFE team of trainers who introduced everyone taking part and outlined the Agenda for the day.

KFE we were delighted to continue our long term support for Drywite and the industries Young Fish Friers with a day at The KFE School of Frying Excellence. The day was organised to give them the opportunity to get together for the first time, get an understanding of the competition and at the same time have the opportunity to meet National Fish and Chip Award Winners, including 2 previous Drywite Young Fish Frier of the Year Winners.

The day was designed to be informal and fun, an opportunity to learn new skills and meet new friends. The group were split into groups and undertook sessions with each of the KFE team of trainers, from creating the perfect fishcake with Mark Petrou to learning about more sustainable fish options with Garry Rosser.

It was an action packed day culminating in a ‘Cook-off’ between the green and blue team, where each team had the challenge to cook 2 dishes for the judges, one from a take away and one from a restaurant. This certainly brought them together and some interesting dishes were presented to the judges, Garry Rosser, Calum Richardson and Nigel Hodgsons, Nicky Lewis from Drywite and KFE’s MD Paul Williams Paul Williams of KFE concluded on the days events ‘Utilizing the experience of Award Winning operators to educate is the philosophy of The School of Frying Excellence and KFE were delighted to invite the Young Friers to our premises again after the success of last year’s trip to the Qbtec factory in Holland and previous days hosted here’

The KFE School of Frying Excellence opened its doors to the 2017 Drywite Young Fish Friers of the Year entrants on Thursday 3rd August. The day was an insight into what is offered on the 2 day courses that are run monthly by Award Winning friers Garry Rosser, Mark Petrou, Nigel Hodgson and Calum Richardson.

The event was attended by 14 of this year’s entrants; Katie Gray, Sam Parry, Andy Hillier, Tamsin Nudds, Brett Coulton, Anthony Fulford, Magda Ganea, Alex Bota, Jonathan Li, Tom Harrison, Petros Theocharous, Pete Calver, Jason Wales, Charlie Collins and Omar Choudhry.

KFE had invited everyone to a dinner in Stamford the night before, which enabled everyone to relax and get to know

FIND US ON

‘Along with our three Fish and Chip Shop of The Year winners (Mark Petrou, Nigel Hodgson & Garry Rosser) we were delighted that another previous winner, Callum Richardson, was also able to support the day. Learning is much more fun with a smile on your face and a couple of shandys the night before made it a great day for everyone.’

All at KFE would like to wish the DYFFY all the best in their future, for those who were announced last week as making the final 10 we wish them the best of luck for the next rounds. We look forward to seeing the winner announced in January and supporting them along their journey.

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THE

FishFriers REVIEW

Drywite Young Fish Friers Frying High Since its inception in 1995, the Drywite Young Fish Frier of the Year competition has thrived with each year; the competition becoming fiercer, with more and more participants developing in their careers as fish friers. This year was no exception; the standard exceptionally high and the NFFF HQ had two excellent semi-final days.

The competition was founded by Kelvin Lee and Briar Wilkinson in memory of their late father Malcom Lee, and is now into its 21st year of running.

The semi-final stage took place on the 22nd & 23rd August at the NFFF Training Academy based in Leeds and this year it was run and judged by Kelvin Lee (Drywite Limited), Andrew Crook (NFFF Vice President), Mark Drummond (Drywite Young Fish Frier of the Year Lead Judge), Michael Pilli (NFFF Quality Award Assessor), Craig Buckley (Drywite YFFY 20010/11 Winner) George Papadamou (Drywite YFFY 2017 Winner), Bonnie Ritchie (Independent Fish and Chip Shop of the Year Winner 2016), Nikki Hawkins (Seafish & NF&CA Events Manager).

The day consisted of a practical exam, where the candidates would prep and fry their own fish and chips. Here they must show the judges that they fully understand all the elements of how to produce top quality fish and chips. This was followed up by a PR presentation in which the students outline their own media plan, how the winner of the Drywite Young Fish Frier of the Year 2018 can best promote the industry in 2018.

The reason behind this is that the Drywite Young Fish Frier of the Year plays a crucial part in encouraging new friers to join the industry and it showcases the careers which are available for young people entering the trade. The final part of the day for the young friers was a presentation on ‘How Education and Training has influenced me and my career development.’

On the semi-final day 2017 winner George Papadamou of Papa’s said “Getting to the semi-final stage is a huge achievement and one to be proud of! So I offer a massive congratulations to each and every candidate, you are all obviously talented at what you do, and also passionate about the industry to get this far. I hope the day was enjoyable and

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that all the young friers came away with the knowledge you all gave your best.

I know this year we have had a lot of new entrants to the Drywite Young Fish Friers of the Year Award and I remember the first time I undertook the semi-final stage. I was exited but very nervous and the nerves got the better of me. I could have done so much better, but I got my feedback from the judges, which made me want the award even more. The next time I felt comfortable being at the NFFF Training Academy and thoroughly enjoyed the day.

CANDIDATE ADVICE? I wish every candidate all the best of luck and a little advice from me in the next stage at your own shop is to be yourself and don't get nervous and stressed. To those that don't go through, get your feedback. 100% it's this that makes you more experienced and that makes a winner. I must admit I'm missing being a candidate this year and wish I could do it all over again, anyway good luck everyone, and hope to see you all at the National Fish and Chip Award, when the winner of the Drywite Young Fish Frier of the Year 2017 will be announced.

Mark Drummond stated, "Winning the Drywite Young Fish Frier of the Year Competition is probably the highest accolade for an individual in our industry and it is a great achievement for all who win, who are finalists and semifinalists. It is only possible because of the commitment of Drywite working together with industry partners such as the NFFF, and the fact that high profile individuals in the industry such as Bonnie Richie, Mike Pili, Andrew Crook, Craig Buckley and George Papadamou volunteer their time to help judge the award. Thanks to all involved."

Kelvin Lee, Managing Director of Drywite Ltd, said: “I spent a thoroughly enjoyable couple of days at the National Federation of Fish Frier’s headquarters in Leeds, helping to judge the 10 semi-finalists for the 2018 Drywite Young Fish Frier of the Year Competition together with representatives from Seafish and the NFFF. All ten semi-finalists were extremely talented young people. However, having now judged them on their practical skills as well as their marketing and presentation abilities, we have been able to pick five exceptional candidates to go through to the final”.

“The next stage of the competition will be the mystery shop visits which will take place within the next few weeks when the five finalists will be judged on their practical skills within their own working environment”.

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ISSUE 6 SEPTEMBER 2017

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Drywite Young Fish Friers Semi-finalist

The Final 10 Sam Parry

Magda Ganea

Shop Name - Top Chippy in Conwy, North Wales Years in the Industry – 3-4 years

Shop Name - Real Food Café in Tyndrum, Stirling Years in the Industry – 2 years What is your first memory of fish and chips? My first memory is a very funny one! I was learning to fry and I badly burnt some fish. One of the managers took pictures of it and said he will show everyone how one of the DYFFY knows how to fry fish.

How did you first become involved with the industry and who inspired you to enter?

When I came to work at The Real Food Cafe. Colin McGeoch (my manager) inspires me as he has a great passion for the industry.

Where do you see yourself in 5 years’ time? I would like to have my own Fish and Chip van, traveling all the time and exploring new places.

Favourite part of your job? This job is a real challenge and I think

this is my favourite part. Every day you need to learn in order to give to your customers the best Fish and Chips experience.

What would you be if you weren’t a fish frier? I don't really know! I would probably be a waitress back home.

Mushy Peas, Curry Sauce, Beans or Gravy? Mushy peas.

Which celebrity would you choose to be your fish? Gordon Ramsay, I think he can help me to be as professional as he is.

Which three people, dead or alive would you invite round for a fish and chip supper? Colin Mcgeoch – The Real Food Café, Sarah Heward – The Real Food Café, Adrian Ganea – My boyfriend

Iona Wilson

Andy Hillier

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Favourite part of your job?

Frying on Friday nights, always a pleasure to see returning faces.

What would you be if you weren’t a fish frier? Prime Minister Mushy Peas, Curry Sauce, Beans or Gravy? Gravy Which celebrity would you choose to be your fish? Mark Drummond – teach him a thing or two!

Which three people, dead or alive would you invite round for a fish and chip supper? Elvis Presley, Queen Elizibeth

Shop Name - Low’s Traditional Fish & Chips in Westhill, Aberdeenshire Years in the Industry – 3.5 years

Shop Name - Harbourside Fish & Chips in Plymouth Years in the Industry – 4.5 years What is your first memory of fish and chips? On the way home from my grandparents at the weekend in a local village.

How did you first become involved with the industry and who inspired you to enter?

I entered because I needed quick employment, I had no idea it would become my career.

Where do you see yourself in 5 years’ time? Expanding the industry where possible, whether it be with Harbourside or training with NFFF Favourite part of your job?

Management, having the responsibility of the day to day running.

What is your first memory of fish and chips? Peeling spuds and scrubbing clean chip barrels.

How did you first become involved with the industry and who inspired you to enter?

I was working one day in the shop and had a visit from NFFF Regional Director. John Peraluna he encouraged me to enter the award and become involved with the NFFF and I haven’t regretted it.

Where do you see yourself in 5 years’ time? Hopefully as a winner of the DYFFY and owner of the shop I’m currently running.

What would you be if you weren’t a fish frier? Traffic Officer was always on my mind when I was younger, but cooking is my skill set.

Mushy Peas, Curry Sauce, Beans or Gravy? Mushy Peas Which celebrity would you choose to be your fish? Gordon Ramsey because I idolise his career and what he has done, but every time I have seen how he does fish and chips I completely disagree with his methods.

Which three people, dead or alive would you invite round for a fish and chip supper? Gordon Ramsey, Christopher Nolan, Tyrion Lannister

What is your first memory of fish and chips? My dad taking me into my local fish and chip shop and the smell of fish and chips in the car on the way home.

How did you first become involved with the industry and who inspired you to enter?

I always wanted to become a chef, and at the age of 15 this industry was the perfect way to gain some of the skills I would need to help myself develop. My boss told me about Calum Richardson at The Bay and that inspired me.

Where do you see yourself in 5 years’ time? I would like to manage my own shop and focus on having a shop that is centred around sustainability

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Favourite part of your job?

I love encouraging and mentoring young members of staff, to become more involved.

What would you be if you weren’t a fish frier? I always wanted to become a chef, but I also studied chemical engineering at Aberdeen University Mushy Peas, Curry Sauce, Beans or Gravy? Beans Which celebrity would you choose to be your fish? Gordon Ramsey, so I can show him what proper fish and chips taste like.

Which three people, dead or alive would you invite round for a fish and chip supper? Queen Elizabeth, Gordon Ramsey and my Granpa

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ISSUE 6 SEPTEMBER 2017

Katie Gray

Peter Calvert

Shop Name - Low’s Traditional Fish & Chips in Westhill, Aberdeenshire Years in the Industry – 6 years

Shop Name - Mister C’s in Selby, North Yorkshire Years in the Industry – 5 years

What is your first memory of fish and chips? I used to drive 20 minutes with a cassette player on listening to Kylie Minogue after my violin lesson. Fish and chips were a treat How did you first become involved with the industry and who inspired you to enter?

I started at Lows, with a part time job, from there my passion grew and I was encourage to enter alongside some of my colleagues.

Where do you see yourself in 5 years’ time? Hopefully I would have graduated and beginning to prepare the opening of my own shop.

What is your first memory of fish and chips? In Bridlington, I was 8 years old and had fish and chips with my family for the first time sat on the beach.

How did you first become involved with the industry and who inspired you to enter?

My dad was asked by Mark Corbally (Mister C’s Owner) if I wanted a trial shift after I left the army in 2012. I took the chance and never looked back!

Where do you see yourself in 5 years’ time? My overall goal is to one day own my business but this might not be in 5 years as I love working and developing at Mister C’s Favourite part of your job?

Favourite part of your job?

Working alongside colleagues managing and supervising.

What would you be if you weren’t a fish frier? Just a student Mushy Peas, Curry Sauce, Beans or Gravy? Curry Sauce Which celebrity would you choose to be your fish? Holly Willoughby Which three people, dead or alive would you invite round for a fish and chip supper? My ‘wee gram’, my home economics teacher and my twin sister

Charlie Collins

Brett Coulton

Shop Name - Frydales in Leicester Years in the Industry – 5 years What is your first memory of fish and chips? Going to the local chippy with my family and having anything that’s ready, so we didn’t have to wait.

How did you first become involved with the industry and who inspired you to enter?

Part time job whilst completing my A-Level, and my landlord inspired me to enter the Drywite YFFFY completion.

Where do you see yourself in 5 years’ time? Owning another shop and hopefully having a shop ran for non-profit.

Favourite part of your job?

Meeting and networking with other business owners and staff.

It allows me to learn new methods and ideas.

What would you be if you weren’t a fish frier? I would have re-joined the army and continued to become a tank driver.

Mushy Peas, Curry Sauce, Beans or Gravy? Mushy Peas Which celebrity would you choose to be your fish? Gordon Ramsey, simply because I love his honest feedback.

Which three people, dead or alive would you invite round for a fish and chip supper? Gordon Jimi Hendirx, Leonard Nimoy and Brian Johnson

Talking to staff and having a chat with customers.

What would you be if you weren’t a fish frier? Running another sort of business or studying business at University.

Mushy Peas, Curry Sauce, Beans or Gravy? Mushy Peas Which celebrity would you choose to be your fish? Gordon Ramsey, he would teach me more!

Which three people, dead or alive would you invite round for a fish and chip supper? Claudio Ranieri, Gary Lineker, my mum

Jason Wales

Shop Name - Black’s Finest Fish & Chips in Halton, Lancashire Years in the Industry – 4 years What is your first memory of fish and chips? Going to the chippy as a child and getting one chip on a wooden folk.

How did you first become involved with the industry and who inspired you to enter?

Started working for Blacks Finest Fish and Chips with my boss Matt Black.

Where do you see yourself in 5 years’ time? Hopefully running a franchise of Blacks Finest Fish and Chips or running my own shop.

Favourite part of your job?

Frying. Being in control of what leaves the shop.

What would you be if you weren’t a fish frier? Student Mushy Peas, Curry Sauce, Beans or Gravy? Gravy Which celebrity would you choose to be your fish? Joe Rogon, open minded, talented and willing to learn.

Which three people, dead or alive would you invite round for a fish and chip supper? Winston Churchill, Joe Rogan, Jeremy Corbyn

Alex Walker

Shop Name - Scrap Box in York Years in the Industry – 2 years

Shop Name - Low’s Traditional Fish & Chips in Westhill, Aberdeenshire Years in the Industry – 6 years

What is your first memory of fish and chips? Being at the sea side and a seagull stealing my chips.

How did you first become involved with the industry and who inspired you to enter?

First becoming involved at my friend’s dads award winning fish and chips shop. My current boss asked if I was interested.

Where do you see yourself in 5 years’ time? Hopefully owning my own fish and chip shop.

What is your first memory of fish and chips? When I was 4 years old, sat by the sea with my parents.

How did you first become involved with the industry and who inspired you to enter?

I asked for a job when I was 15 and started work as a counter server. My dad is the one who has inspired me.

Where do you see yourself in 5 years’ time? Running my own business in Cove Bay

Favourite part of your job?

Seeing smiles from customers.

What would you be if you weren’t a fish frier? A vet Mushy Peas, Curry Sauce, Beans or Gravy? Beans Which celebrity would you choose to be your fish? Karl Pilkington, he would make me laugh.

Which three people, dead or alive would you invite round for a fish and chip supper? Elvis, Peter Kay, Jesus

FIND US ON

Favourite part of your job?

Managing and enthusing staff What would you be if you weren’t a fish frier? Climate Scientist Mushy Peas, Curry Sauce, Beans or Gravy? Curry Sauce Which celebrity would you choose to be your fish? Jennifer Aniston Which three people, dead or alive would you invite round for a fish and chip supper? My mum, my dad and girlfriend.

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Do you want to become the NFFF Quality Award ‘Champion’?

Do you want to become the number 1 Quality Award holding shop in the country?

If you hold the NFFF Quality Award then you can be!

Written by Darren Boothroyd Entries to this award are open until the 30th September 2017 The NFFF Fish & Chip Quality Award is a scheme aimed at improving standards and rewarding shops that provide top quality fish and chips in a clean, hygienic and safe environment.

The NFFF Fish & Chip Quality Award ‘Champion’ Award is aimed at rewarding shops who then looks to promote the NFFF Quality Award to all the stakeholders who are engaged with the shop.

The award is open to any independent or multiple fish and chip business holding the current NFFF Fish & Chip Quality Award on the entry closing date.

How can you enter the award?

That’s easy, simply visit www.fishandchipsawards.co.uk and click on the tab ‘Enter the awards’ from this point if you haven’t created an account, create a personal account which will allow you to log in and log out of the website when you wish.

stage to be presented with a commemorative trophy and a framed certificate, plus vouchers to the value of £300 towards any NFFF products or services. Two other finalists will receive NFFF vouchers to the value of £100 plus a ‘Finalist of the Quality Award ‘Champion’ Award 2018’ certificate which will be presented by the NFFF.

Our 2017 NFFF Fish and Chip Quality Award ‘Champion’!

Winning the QACA in 2017 has really opened my eyes to a fantastic industry of like-minded people who are incredibly passionate about fish and chips and a realisation that all the national award categories are achievable to anyone who shares in that passion.

In 2016 we were selected as finalists in the QACA which saw us as joint runners up with Towngate Fisheries to the eventual winners Burton Road. Although we didn’t win, it gave us such a buzz being at the awards that we knew we wanted to return the following year, which we did and we won!

It’s a life changing event and I would encourage every Quality Award holding shop to look into entering this years award!

Once logged in simply press ‘Start Entry’ and begin your journey to becoming our Quality Award Champion. Within the application a tool is available for you to supply of a small selection of photographs and some supporting written documentation.

Come down to London for the National Fish and Chip Award The three finalists will be invited to attend the awards ceremony event in January 2018 along with one guest each. Tickets for the event will be provided by the NFFF plus £200 towards your expenses.

The winner of the award will be announced at the National Fish & Chip Awards ceremony and the winner will be invited to the

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FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

Come visit the KFE Open Day! Dario did and he hasn’t looked back!

Dario Bianco and his family have owned fish and chip shops and ice cream parlours across the country for generations.

His current shop is Valerio’s in Lanark, it is a well-positioned shop and very nicely decorated, decoration is one of Dario’s passions, he’s not happy unless things are perfect.

but I needed to eliminate the competition, some of the competitors were easier to eliminate than others.’ he continued.

Decision made, Dario, along with his shop manager Stacey, decided to install a 5 pan high efficiency Kiremko counter range ‘I need 2 for chips, 2 for my fish and 1 wee pan for ma tattie fritters’ was his request’, ‘no problem Sir’ was the reply he got from Area Sales Manager, Gordon Hillan.

The range front was powder coated in cream to match the tiles in the front shop and installed.

It has been over a year now since he his Kiremko range was installed ‘The service response and efficiency of the engineer have been excellent. My previous range company engineer could sometimes take up to a fortnight to arrive!’ he commented.

The Lanark shop had used the same range manufacturer for 25 years but in recent years had been experiencing some difficulties with the equipment without resolution from the suppliers so, Dario realised that it was time for a change. This time he was going to explore the range market. He contacted a few manufacturers and they pointed him in the direction of some of their current customers.

If you would like to know more then join KFE on Sunday 8th October when they host the last FREE Open Day of the year. The day enables fish and chip shop owners to try out the Kiremko frying range, learn new skills and meet key industry suppliers.

‘I went to see the ranges’ Dario said ‘Some were ok but not what I need for Valerio’s Famous Fish and Chips so that’s why I called KFE. I know the kiremko ranges are a tried and tested product

Call KFE on 01778 380448 or email sales@kfeltd.co.uk to book a free place.

FlavOil heads for the Gulf

There can be little doubt that High Oleic Oil has been the biggest thing to hit the fish and chips pans for many a year. This new frying medium has been adopted by many fish & chip operations, not just in the UK, but in the United States (home of the world's largest Fish & Chip chain!), Spain, Belgium and next month, the High Oleic Oil innovators, FlavOil Ltd, will be heading to the UAE to exhibit this new frying sensation to a new audience in the Arab states.

Dubai, in the UAE has chip shops too and there is a huge demand for healthier oil amoung the Emiratis themselves and the thriving ex-pat community who have been used to more saturated fats, fats which are now coming under scrutiny by media commentators and nutritionists all over the world.

From September 19-20th Dubai will be hosting a whole week of exhibitions for the hospitality industry and FlavOil will be there flying the flag for healthier eating and promoting the new healthiest fish & chips to a whole new market.

Fish & chips has always been the best takeaway meal and with the many new ideas coming out of our best chippies, it is time the rest of the world got a look-in.

If you are interested in finding out more about High Oleic Frying Medium, contact Robin Tillmanns at FlavOil on 2207 1381 077.

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New-start Nemo’s off to a frying start space was opened up to accommodate the frying range and service counters, creating a light and spacious front-of-house.

As Kim’s chosen suppliers for the frying range, Hewigo supplied a bespoke high-efficiency model, finished with curved panels and purple LED lighting to fit consistently with the shop’s contemporary design.

Kim approached Johnson Reed, as the UK’s mosttrusted chip shop finance company, to explore the finance options for the equipment purchases and shop renovation. Working in conjunction with tight deadlines, managing director, Mark Johnson, facilitated a lease for the full shop fit, frying range and As illustrated by its name, Nemo’s Fish and Pizza Bar in Sunderland offers customers the best of both worlds; serving the nation’s favourite fish and chips alongside other takeaway classics. With pizzas, kebabs and burgers also on the menu, it’s the perfect one-stop shop for when the takeaway craving hits!

Proprieter, Kim Somal, had a vision to open a contemporary new chip shop and takeaway in the Pennywell area. In early 2016, she secured a premises on the busy residential Hylton Road, and with local knowledge and a business-oriented family behind her, Nemo’s was born.

The former debt advice centre required significant restoration, and Kim enlisted the services of Elite Shopfitters to refurbish the premises and ensure the Nemo’s distinctive black and purple branding was reflected throughout. The previouslysegmented office

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various catering appliances; including a two-pan counter range, the heated display cabinet, servery counter, filtration and extraction systems.

Kim commented, “Mark and the team at Johnson Reed were very responsive and supportive throughout the whole seamless process. The finance was arranged quickly, which took away a huge amount of stress and left me to focus on the other vital elements of starting up a business. Nemo’s is already incredibly busy, and it’s fantastic to see my initial vision become a reality.”

Johnson Reed utilised their own in-house funds to ensure Nemo’s benefitted from the best possible rates and a quick turnaround for the purchase of the equipment.

Mark commented, “It was a pleasure to work alongside Kim and be involved in such a rewarding project. It’s often thought that new starts are not eligible for finance, and whilst banks often decline applications for businesses of this nature, that’s certainly not the case with Johnson Reed. Thanks to the fixed repayment structure and tax efficiencies of leasing, Nemo’s is well on its way to meeting the point of ROI and we wish Kim and the team all the best for the future.”

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ANSUL – Protect with the Top Choice of Kitchen Fire Suppression Systems Case study: The Real Food Café, Tyndrum in Perthshire The Real Food Café in Tyndrum, Perthshire opened in 2005 and is a popular fish and chip restaurant with both locals and tourists making their way to Fort William, Argyll or the isles of Skye and Mull.

ANSUL R-102 Fire Suppression System was specified for the Real Food Café and it was installed during the week the café closes for its annual refurbishment.

Owner Sarah Heward takes great pride in sourcing the very best of local ingredients and ensures its fish comes from sustainable stocks in the North East Arctic. This attention to detail has helped build the cafés strong reputation and win a number of awards including recognition in the National Fish and Chip Awards.

R-102 Kitchen Fire Suppression Systems are designed to extinguish fires quickly and efficiently. Colin explains:

The system has discharge nozzles positioned above each open pan and the extract duct. An automatic detection system will depress a fire using a low pH liquid fire suppressant to knock down the flames and cool hot surfaces while a tough vapour-securing blanket prevents any re-flash.

The Real Food Café has a staff team of 25, supplemented by seasonal workers at peak times, who can serve more than 1,500 customers on a busy day.

The Challenge

With the use of open frying ranges and a lot of hot oil there is a substantial risk of fire, as Restaurant Manager and part-time fireman, Colin McGeoch, explains: “It is dangerous working with hot oil and incidents escalate quickly. No matter the training staff receive, the reality is people panic when situations happen and can forget what they are taught.

“We have always placed great emphasis on giving all permanent and seasonal staff training and advice to prevent and deal with flash points and oil fires.

“No matter how many precautions you take, you are never sure how individuals will react if a fire happens. As a public facing business we have to be confident we can deal with an incident quickly and efficiently.”

Solution

The potential advantages of installing a fire suppression system first came to the attention of owner, Sarah, when she attended a trade show and learnt how such a system can extinguish a fire quickly and efficiently.

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Benefits

“Should there be a fire we know it will be out quickly so reducing damage and importantly limiting exposure to danger for staff and customers. If an incident does occur, disruption to the business and, hence cash flow, will be minimised. The worst case scenario is likely to be we would be closed for a day while we clean up,” added Colin.

The installation of the R-102 Fire Suppression System has also reduced the Real Food Café’s insurance premiums with Wrapped, an insurance policy specialising in the fish and chips sector.

“I have heard several alarming stories of insurance claims being declined simply because the policy bought was a general restaurant policy providing inappropriate cover,” said Colin. “In the case of Wrapped, it's the only policy that actually reflects the dayto-day working practices of the industry.

“This has given me much more peace of mind and I also get regular reminders to get all those essential jobs done, like duct cleaning, that are so easy to forget. Wrapped, along with the ANSUL system, makes my business safer.

“This has been reflected in lower insurance premiums so that over time the savings made will see the system pay itself.”

Colin summarised: “Installing the fire suppression system means we have been able to make savings in time spent in providing fire training. It has given a safer environment for our employees and, above all, customers while we can have the peace of mind to focus fully on running the business.”

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Online Qualification on offer from the NFFF

The NFFF are delighted to inform you that we are now offering Online Qualifications. The online qualifications are available to both yourself and any staff that you would like to put through them.

The qualifications that we are currently offering are as follows: •

Level 2 Food Hygiene - £16.50 + VAT (£19.80 including VAT)

•

Level 2 Health & Safety in the Workplace – £19.00 + VAT (£22.80 including VAT)

The costs are very competitive and the qualification study and exams can be carried out at any time either at the workplace, home or office.

A handy STEP BY STEP GUIDE instructions on how to undertake the qualification is available below, Step by step instructions to complete Food Safety & H&S courses.

1.

6.

Click the link. It will thank you for confirming the account; under this if you click the button that says courses it will take you to a list of courses.

7.

You will then need to select the ‘National Federation of Fish Friers’ and then the course you would like to take.

8.

You will see a description of the course, to proceed you will need to select the “pay for course” button.

9.

You will then need to enter payment details (this is a secure site); once this has been processed it will take you straight to your course.

10. You can then study the e-learning booklet, make notes using our handy note keeping system and complete the online examination.

Please note that although you can work through the online book in your own time once you enter the examination you will have 45 minutes to complete the 30 multiple choice questions.

11. Once you have completed the examination the results will come through to us and provided the pass mark of 20 has been met we will process and send your certificate.

Please note that is important that you select the correct course to enable you to receive the NFFF certificate.

Selecting the Correct Course Handout

Follow link from the National Federation of Fish Friers Website

It is very important that when candidates select the course after creating their account, they must select the NFFF link/tab.

http://allsafe-elearning.com/course/index.php?categoryid=25

If the candidate selects any other course e.g. standard Level 2 food safety, they will not get the NFFF logo on the certificate and this will not be able to be added on. As per the Step by Step Instructions on creating an account you must select the NFFF option.

2.

Select required course from the list of courses available, just scroll down the page to see all courses.

3.

Click on the course title. This will take you to a Log in/Registration page. On this page select “Create new account” on the bottom right of the page.

4.

5.

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Complete all the details on this page and then at the bottom select “Create my new account.”

You will receive an email with a link to click to confirm the account.

If you have any questions please do not hesitate to contact me at h.brook@federationoffishfriers.co.uk or simply contact Helen on 0113 230 7044 to send you the link.

Your online qualifications can be completed by visiting the following link http://allsafe-elearning.com/course/index.php?categoryid=25

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FIND US ON

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NFFF Training Academy now CheckIT’s

ATT LASTT..

A A FOOD SAFETY SYSTEM M THA ATT MA AKES Y YO OUR LIFEE EASSIER. EA NO PPA APER. NO MISSED CHECKSS. NO WORRIES

The National Federation of Fish Friers is delighted to welcome CheckIT as the latest organisation to become an NFFF Associate Member.

Checkit is a leading provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs.

Checkit handsets alert staff to complete tasks and time-stamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view real-time and historic reports.

Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paper-based records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings.

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

New addition to training New to the NFFF Training Academy, CheckIT have provided a system for students and trainers to use. This allows any student who attends a NFFF training course the ability to see the system working “We are delighted to become a member of the NFFF. We know how important Food Safety is for the success of every business and Checkit’s digital Food Safety Management system is going to help the fish frying industry achieve good hygiene ratings without the burden of paperwork. It will also reduce the risk and potential cost of food safety incidents”, said David Davies, Checkit’s Managing Director.

Checkit is a digital food safety management system that really will make your life easierr.. Created with

"Our Associate Members play an essential role in providing products and services to the fish frying industry and in supporting the NFFF working towards the goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.”, said Gregg Howard, President of the NFFF.

the help of food inspectors, Checkit alerts you when

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

to paper diaries and checklists.

If you are interested in learning more visit www.checkit.net or you can contact them by phone on 01223 941450 or via email at info@checkit.net

checks are due or overdue, compiles your food safety y records automatically, y, and saves time and money.

Once you’ve experienced Checkit, you’ll never go bac ck

SEE A DEMO TODA AY Y SPEAK TO US ON 01223 941450 OR VISIT

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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.

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

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.

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.

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

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@utilitybidde r.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

FIND US ON

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 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 Tel: 0161 654 9225 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 industry since the 1980’s. We MEMBE 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 NFFF policies for the fast food MEMBE DISCOU R industry. We insure over 4,000 AVAILA NT BLE food establishments from the 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

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NFFF Associate Members Business Directory 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

Nationwide through a network of Suppliers.’

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

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

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

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.

Katharine Crockford Tel 01978 666108 Email: katharinec@meadowvalefoods.co.uk 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 supply

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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 BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk Checkit Checkit is a leading provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. Checkit handsets alert staff to complete tasks and time-stamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view realtime and historic reports.

In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paperbased records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others.

Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH).

We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence.

Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk Daltons Business Daltons Business is the UK’s number 1 marketplace to buy or sell a business and has been connecting buyers and sellers for

over 150 years.

You can search over 30,000 unique business opportunities currently listed on the site, including thousands of Fish & Chip Shops for sale and other takeaway businesses.

When it comes to buying a Fish & Chip Shop or if you do decide to sell your establishment in the future, think Daltonsbusiness.com!

National Federation of Fish Fryers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £143!

Call Daltons today and quote ‘FISH FRIERS 10% OFF’ to get started.

Tel: 020 8603 5141 Email: sales@daltonsbusiness.com Web: www.daltonsbusiness.com 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 re-designs 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

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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 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

25453A NFFF Issue 6 September 2017_v4.qxp 07/09/2017 4:08 pm Page 42

ISSUE 6 SEPTEMBER 2017

NFFF Associate Members Business Directory Steve Hill Services Running low on filter papers & supplies, need a service or repair for your Merlin, Opal, & Pura, Aries or Bitterling type oil filter machine. In need of replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS 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 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

FIND US ON

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

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 highquality 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

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 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

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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25453A NFFF Issue 6 September 2017_v4.qxp 07/09/2017 4:08 pm Page 43

THE

FishFriers REVIEW

NEY Commercial

TRADITIONAL FISH & CHIPS - YORKSHIRE SOLD - GUIDE PRICE £195,000

KINGS FISH BAR - MIDDLESBROUGH SOLD - GUIDE PRICE £95,000

FRYDAYS FISH BAR & GRILL - WALLSEND SOLD - GUIDE PRICE £199,950

I FRY MONKSEATON - WHITLEY BAY SOLD - GUIDE PRICE £189,950

CRESCENT CHIPPY - GATESHEAD SOLD - GUIDE PRICE £85,000

HIGH TURNOVER PIZZERIA - YORKSHIRE SOLD - GUIDE PRICE £250,000

NORTHGATE FISH & CHIPS - HARTLEPOOL FISH CHIPS & PIZZA TAKEAWAY - LEEDS SOLD - GUIDE PRICE £89,950 SOLD - GUIDE PRICE £249,950

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PALMERSVILLE CHIPPY - NEWCASTLE SOLD - GUIDE PRICE £89,950

WWW.FEDERATIONOFFISHFRIERS.CO.UK

25453A NFFF Issue 6 September 2017_v4.qxp 07/09/2017 4:08 pm Page 44

ISSUE 6 SEPTEMBER 2017

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FIND US ON

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25453A NFFF Issue 6 September 2017_v4.qxp 08/09/2017 9:58 am Page 45

THE

FishFriers REVIEW

Traders Board

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

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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WWW.FEDERATIONOFFISHFRIERS.CO.UK

25453A NFFF Issue 6 September 2017_v4.qxp 08/09/2017 9:58 am Page 46

ISSUE 6 SEPTEMBER 2017

Federation Noticeboard

Multi Award Winning Cumbria Business. For Sale Nestling between the Lake District National Park (1 mile away) and the Yorkshire Dales National Park, (1.5 miles away) Shap Chippy is a thriving rural business serving customers from a wide local area as well as holiday makers and walkers throughout the year. It is located on the national Coast to Coast walking trail, the busy A6 and just a couple of minutes from the M6 with the nearest towns being Kendal 15 and Penrith 12 miles away.

Before opening in 2013 the current owners completely refurbished the building including new roof, floors and re-wiring. Additionally all the equipment including the frying range was bought new.

The Chippy has won many awards, both local and national and has become a highly acclaimed destination Fish and Chip shop with an outstanding reputation. It is a very busy and successful enterprise with a turnover that has increased year on year but still has huge potential for further growth.

Currently open 5 ½ hours a day - lunchtime and evening (closing at 8 pm) and 5 ½ days a week, the business is staffed by a manager and an excellent team of staff. The owners currently work in the business part time.

Recipients of the NFFF Quality award since 2013 ensure that established proven systems are in place; along with highly trained staff this guarantees the product and service quality remains excellent.

The owners are very proud of what has been achieved and would love to sell the business to

Contact your local representative someone who will come to care as much about the business, the staff and the community as they do. This is an ideal opportunity to acquire a successful and profitable business.

The building comprises of an open plan takeaway counter area and a thirty cover restaurant (café) on the ground floor. In addition there is a large two double bedroom flat above the chip shop with a separate entrance that has letting potential of £5,700 pa.

Shap chippy is being offered for sale on a freehold basis for £495k. Owners selling with a view to retiring!

If you require further information about the business please contact:

Jo Hampson: 01931 716638 | email: jo@shapchippy.co.uk Serious enquiries only.

Manager required for fish and chip shop Salary from £20,000 up to £30,000.

Based in the Southampton area, must have own transport and must be aged +17. 2 bed flat available.

Possible partnership arrangement available to the right candidate.

For more information please contact John or Shane on 07885220026 – 07786422204

Area 6 Meeting – Welcome to all!

• • •

We aim to provide an opportunity for fellow fish friers to meet in a social environment to discuss and share best practice ideas.

•

Our meetings has been successful for many years. We hold two meetings a year, usually April and October at a variety of venues within our area.

So, why not come along to our next meeting Our next meeting agenda is as follows,

Fish and potato prices Trade National and Minimum Wages Card sales - are yours on the increase - who do you use and how?

Sunday 22nd October 12pm4pm @ The Farmers, 200 Broadwat, Yaxley, Peterborough, PE7 3NT. We will have carvery lunch followed by the meeting For more information please contact Alan Doggett, Area Secretary 01462 437021 townfryerhitchin@gmail.com

FIND US ON

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 Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS TREASURER Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 8SL 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 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

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 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

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

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25453A NFFF Issue 6 September 2017_v4.qxp 07/09/2017 4:08 pm Page 47

FishFriers

THE

ISSUE 6 SEPTEMBER 2017

REVIEW

10 questions with...

Derek Dews, Regional Sales Manager for T Quality.

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

Albert Einstein Steven Hawkins And my late Father in Law So many questions to ask!

6. Describe your perfect weekend.

Hot and sunny, and dare I say it having a BBQ with my family.

7. What is your favourite drink?

A nice glass or two of Chardonnay .

1. What would you do with £500,000?

I would give it to my wife as she would have no problem spending it or giving it away.

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

As I live in Yorkshire there are so many lovely places in the North of England to choose from which are already on our doorstep, but I do have a soft spot for Devon and Cornwall.

Abroad..., I have visited a few Greek Islands over the years and I have always found the people welcoming and friendly, Cyprus is a particular nice place to visit.

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

I like playing Golf but golf doesn’t always like me.

Least favourite - Fox Hunting.

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

Teleportation, I would like to be able to teleport to cover long distances, as I do not like going on a plane.

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8. Do you prefer cod or haddock?

I was brought up on haddock and I do prefer it, but due to the areas which I cover for the company I have also warmed to cod over the years.

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

When I was a boy I had to do the fish and chip run for tea, I would go to the Mrs McSharry’s fish shop up the hill and get the chips, and then run down to the bottom fish shop and get the fish, the combination of how different they were both cooked complimented each other, and they were both wrapped in newspaper.

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

The industry has been under pressure from other eateries over the years but fish & chips has weathered the storm and come out stronger and I believe will go from strength to strength, the quality of a host of shops and the professional approach shown by a lot of owners, and managers alike are the envy of other markets, over the 45 plus years I have been in the industry the changes have been immense but there is one lasting factor that has always been there, Quality and value for money, and may it continue.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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