NFFF Issue 1 2016

275,000 VISITS TO THE NFFF WEBSITE IN 2015!

THE

FishFriers

ISSUE 1 FEBRUARY 2016

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

Page 4 The National Fish and Chip Awards 2016

Pages 20 Lo Salt

Page 24 Going Mobile

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

THE

FishFriers

ISSUE 1 FEBRUARY 2016

REVIEW

Points of View

Contents...

By Gregg Howard, NFFF President

Page 2-3 Your Federation Page 4

The National Fish & Chip Awards 2016

Page 7

Independent Fish and Chip Shop of the Year

Page 10

Drywite Young Fish Frier of the Year

Page 12

NFFF Quality Award Champion of the Year Award

Page 24

Mobile Fish and Chips

Page 35

NFFF Members Benefits

Page 44

10 Questions with Terry Larkin

Page 45

JJ Foods Open Day

This year has already been an exceptionally exciting one; with the National Fish and Chip Awards 2016 taking place on the 20th January at the Lancaster London. The event was once again a huge success and congratulations to everyone who was involved and especially to the winners of each category who will represent the industry for the coming year.

NFFF Team Training & Accreditation Manager Richard Wardell richard.wardell@federationoffishfriers.co.uk Training, Qualifications & Membership Helen Brook h.brook@federationoffishfriers.co.uk

Simpsons Fish and Chips have been an outstanding shop for many years now and finished runner up of the Independent Takeaway Fish and Chip Shop of the Year Award on two previous occasions. The 20th January 2016 was finally their night. I know the outstanding work James and Bonnie already do with the help of their team will stand them in good stead for all the exciting opportunities and challenges which lie in front of them. Step aside Phil Schofield, I think James Richie was making a pitch for your job on this morning.

Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk

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Administrative Assistant Eileen Kane e.kane@federationoffishfriers.co.uk ER

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Telephone: 0113 2307044 e-mail: yoursay@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? 54% of people buy fish and chips to eat in the home as a family meal Booking Deadline – 19th February 2016, Copy Deadline – 26th February 2016, Publication Date – 25th March 2016

1913 - 2016 103 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

Firstly I would like to wish each and every one of you a Happy New Year and I hope that you had a wonderful Christmas! I would also like to express a warm welcome to any new NFFF members; we are looking forward to beginning a fresh new year, with exciting new prospects and changes.

We are thrilled to have announced our new NFFF Fish and Chip Quality Award Champion Award winner and congratulations to Burton Road Chippy. In Burton Road Chippy we have a Quality Award holding shop who hold our award with pride and do their utmost to raise awareness to the industry and public world just what the Quality Award logo stands for and I must congratulate them on achieving the prestigious award. We have already witnessed the outstanding work you have done to promote the NFFF Quality Award and no doubt will continue to do so.

One of the NFFF goals for the coming year is to expand the benefits each one of our members are entitled too. As industry support from everyone is crucial for our business too grow, by listening to our members needs and working with our NFFF Associate Members we can help to build the industry as a whole.

The NFFF Training Academy was delighted to welcome three award winning fish friers as guest tutors to the Training Academy so far this year in Stuart Fusco, Quayside in Whitby, Tracy Poskitt, former owner of Fish and Chips @149 in Bridlington and Lee Penaluna, Penalunas Famous Fish & Chips, Hirwaun, Wales.

Training is a vital part of running a successful business and we at the NFFF are delighted to be able to call upon such successful fish friers to become involved and train the next generation of fish friers. We will be looking forward to welcoming lots more guest friers to attend our training courses to provide

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Your

Federation

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

Membership New and Returning Members December and January 2016 Contact Name

Shop Name

Location Returning Members

Keith Morris

Wot's Cookin

Wendy Hawkins

Pontynewydd Fish Bar

Shropshire Gwent

Jean Worthington

Fish Dish

Doncaster

Mr McMahon

Eatwells Hot Food Bar

Omagh

Mary Dickson

M.O.B

Cardiff

New Members Paul Burton

New Provisional Member No shop yet

Marie Anne Mazzoni

New Provisional Member No shop yet

Leeds France

Stella Pang

New Provisional Member No shop yet

Bognor Regis

Joseph Riley

New Provisional Member No shop yet

Worcester

Jane Jackson

New Provisional Member No shop yet

Derbyshire

John Evans

Weeping Cross Fish Bar

Stafford

John Andrews

The Chippie

Devon

Geoff Robertson

New Provisional Member No shop yet

Sheffield

Alex Warburton

New Provisional Member No shop yet

Preston

Richard Slade

New Provisional Member No shop yet

Kent

Andy Coutts

New Provisional Member No shop yet

Liss

Jon Hartley

Poppies Fish and Chips

Leeds

Daljit Singh

New Provisional Member No shop yet

Washington, Tyne & Wear

Training The NFFF welcomed 28* students on training courses held either at the NFFF Training Academy or in shop.

During the three day courses held between the 1st January and the 12th February, the NFFF welcomed three guest friers, • Stuart Fusco – Quayside Fish and Chip, Whitby • Tracy Poskitt – Former Owner of Fish and Chips @ 149, Bridlington • Lee Penaluna – Penaluna Famous Fish and Chip, Hirwaun Upcoming three day training courses are as follows: 7th, 8th & 9th March - 4th, 5th & 6th April - 9th, 10th & 11th May

Quality Award New and Returning Members December and January 2016 Contact Name

Shop Name

Location Returning Members

Masoud Zarforoushan

Henbury Fryer

Bristol

Paul Edmunds

Thornton Fisheries

Lancashire

John Hutchinson

Kingfisher

Wakefield, West Yorkshire

Michael Rhodes

Superfish

Surrey

John Harrod

Park Chippy

Cromer

New Members Gethin & Charlette Rands

Hooked @ 31

Fishguard, Pembrokeshire

Michael Piponedes

Sandiacre Fish Bar

Nottingham

Dawn & John Phantis

Fish & Chips @ Southgate Circus

London

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 1 FEBRUARY 2016

NFFF Activities Key

Date

NFFF Activity

NFFF Representitive

5th January

One Day Training Course, Leeds

RW

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Gregg Howard, President

6th January

One Day Training Course, Leeds

RW

SA

Stuart Atkinson, Vice President

7th January

One Day Training Course, Leeds

RW

AC

Andrew Crook, Treasurer

11th – 13th January

Three Day Training Course, Leeds

CB, LF, RW

13th January

Good Food Bradford Project, Keighley

M Drummond

JP

John Penaluna, Regional Director

13th January

BRDO Meeting, London

HM

JW

John Wild, Regional Director

18th January

Good Food Bradford Project, Bradford

M Drummond

AHA

Alan Hanna, Regional Director

18th January

MSC Meeting

CM, GH

MS

Mike Smith, Regional Director

18th – 19th January

Two Day Training Course, Leeds

RW

HM

Hugh Mantle, Regional Director

19th January

Norwegian Seafood Summit

RN

20th January

National Fish & Chip Awards

AC, GH, RN, SA

CB

Craig Buckley, Regional Director

25th January

Training & Development Meeting, Skype

AC, CB, CM, HB, HM, RW, SA

CM

Craig Maw, Regional Director

25th – 27th January

Three Day Training Course, Leeds

AP, RW

KC

Karen Clark, PA to the Director

7th February

What’s Cooking, Harrogate

AC, EK, HB, RN, SA

8th – 10th February

Three Day Training Course, Leeds

CB, LF

RW

Richard Wardell, Training & Accreditation Manager

RN

Robert Norris, Media Co-Ordinator

HB

Helen Brook, Training & Qualification Co-ordinator

AP

Arthur Parrington, Training tutor

LF

Lynda Fielding, Trainer

CB

Craig Buckley, Trainer

Board of Director Enquires NFFF Member Enquiry

NFFF Official

Frying Range

AC, JW

Utilities Bill

HM

Media Enquiry x2

AC

Fish Enquiry

GH, JP

DH

Dan Harding, Trainer

AC

DH

Dennis Tate, Trainer

Shop Valuation

New Associate Members D.M.S Duct Maintenance Service Sector: Duct Cleaning/Range Servicing Contact: Dale Whittaker Tel: 0121 286 6661 Mob: 07733242382 Email: info@ductms.com

NFFF MEMB E DISCOU R AVAILA NT BLE

Deduct Limited Sector: Duct Cleaning/Range Servicing Contact: Dan Evans Tel: 0333 772 0089

NFFF MEMB E DISCOU R AVAILA NT BLE

Henry Nuttall Ltd Sector: Ranges and Catering Equipment Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk

NFFF MEMB E DISCOU R AVAILA NT BLE

JJ Food Service Sector: Wholesalers Contact: Sue Guilfoyle Tel: 08433 09 09 91 Email: info@jjfoodservice.com

NFFF MEMB E DISCOU R AVAILA NT BLE

Trade News • JJ Introduces National Fish & Chip Open Days taking place at Aston branch on 17th February and Bristol branch on 16th March, from 11am-3pm (More details can be found on the inside back page).

• FRY IT 2016 will be taking place on the 28th February at the Peterborough Arena (More details can be found on page 34).

• The ‘Officials guide to the UK’s top Fish and Chip Shops’ Issue 3 will be printed in March (More details can be found on page 11).

*These figures are current at the time of going to print – Issue 1 – 1st January - 27th January

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ISSUE 1 FEBRUARY 2016

REVIEW

2016 has seen yet another successful and glitzy day at the National Fish and Chip Awards at the London Lancaster on January 20th. The event saw yet another group of zealous entrepreneurs crowned winners, beginning with a champagne reception, filled with glee and chatter about all things fish and chips. The event itself was hosted once again by the excellent BBC Radio 2 resident cook Nigel Barden. Once again an incredible turn out flooded the London Lancaster, with guests from all areas of the industry, and of course, delicious food; Norwegian cod and seafood, and lots of tasty treats. As each year passes, the industry continually sees an influx of nominations, and obviously a variety of exciting opportunities presenting themselves to the winners, allowing them to continue to evolve the ever-growing quintessentially ‘British’ industry.

Brian Young, Acting Chair Seafish Independent Board Member for Seafish

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“Now in their 28th year, the National Fish & Chip Awards continue to be the world’s best event for everyone involved in sourcing, producing and selling fish and chips.

Having started in 1988 in order to raise standards within the industry and generate positive publicity on its behalf, the awards are now recognised by the participants, consumers and media alike, as the ultimate event for the fish and chip industry. The Oscars of the fish and chip world!” said Brian Young, Acting Chairperson of Seafish and he continued “as always , we are delighted that so many of you could join us today – the independent shops, multiple operators, fishermen, processors and suppliers to trade, both national and international.

We hope you all enjoy celebrating the very best that the sector has to offer”

National Fish and Chip Awards 2017 – Become involved!

Irrespective of how far you get in the awards, taking part can be excellent for business performance. Participating shops have seen up to 40% increase in sales on the back of publicity just by reaching the regional finals stage of the Independent Takeaway Fish and Chip Shop of the Year Award.

At all stages of the award there are local PR and marketing opportunities to help communicate your success to your customers. With a variety of awards categories to choose from, what are you waiting for? The 2017 awards will open for entry in May 2016. Watch out for details in upcoming Fish Friers Review and on our website alongside the National Fish and Chip Award website. You’ve got to be in it to win it!

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

Tracy’s Thoughts on the National Fish and Chip Awards Written by Tracy Poskitt, Independent Takeaway Fish and Chip Shop of the Year Award Winner 2011 I have been in the fish and chip business for 34 years and although I no longer have a shop I am still heavily involved in the industry working as a judge for Seafish, NFFF Quality Award assessor, Frymax Ambassador and I also do the odd bit of consultancy work all of which I thoroughly enjoy.

Firstly I would like to congratulate all the winners and finalists in this year’s National Fish & Chip Awards - what a day this year’s awards ceremony was! The event took me back to the exciting day in January 2011 when Matthew Silk and I won with our shop ‘fish and chips @ 149’.

What a year Simpsons Fish and Chips have in store, their lives will never be the same again!

A brief summary of our year included working with television crews such as those from Countrywise and BBC Look North, countless media interviews with magazines and newspapers including Olive, Yorkshire Life, The Observer and The Guardian. The writer, broadcaster and food critic Jay Rayner also visited shop to work with us for a day, to gain insight to what it takes to run an award winning fish and chip business.

We received numerous visits from fellow fish friers and we also visited quite a few shops ourselves, in other parts of the UK – exchanging ideas and best practice; all part of the fantastic network of support and help that exists in the fish and chip industry. Throughout the year we had lots of events to attend as ‘special guests’. On the travel front, I was invited to Norway to cook fish and chips for visitors at the Bukta music festival, which was great fun. There was also lots more to keep us busy during our year as champions and I think it will probably be an equally busy year for this year’s new champions, Simpsons Fish and Chips, and I so wish them good luck and lots of fun!!!

• If proceeding through to the next round of judging, this will entail receiving a mystery judging visit from an appointed awards assessor – judges can visit at any time during a judging period and it therefore goes without saying that shop staff should always be on their toes!

• Make sure you’re the interior and exterior of your shop is always spotlessly clean, your staff are always wearing clean uniforms and that they have a smile on their face and a welcoming nature to all customers – in many consumers eyes, customer service can be as important as the quality of the cooked product on offer.

• Always make sure your frying medium is filtered at least once a day – judges do not like a side order of carbon particles with their fish and chips – and a good clean, well maintained cooking medium makes for a crispier more appealing product.

Tracy’s Top Tips As a previous winner of the competition I was asked by the NFFF to provide readers with give a few tips on entering the awards – so here goes • If not already a holder, why not seek to attain the NFFF Quality Award – it is a great for preparing for the National Fish & Chip Awards • Entry forms - this is your first chance to impress the judges – first impressions count, so take your time when completing paperwork • Read the rules - if it says provide an answer in no more than a hundred words don’t put 200 (you may be marked down) but do make sure your answers are clear, concise and informative • Evidence and photos- these are really important as part of the initial judging process - if judges are unable to see evidence of the front of your shop, your menu board or your staff uniform, etc., they can’t judge it. If you undertake a lot of marketing and charity work make sure to include a selection of suitable supporting photographs. If the entry form requests ten photographs, make sure you supply ten photographs.

• Answer each question as fully as you can and make sure you don’t leave any blank sections, as each of these are marked separately.

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ISSUE 1 FEBRUARY 2016

Independent Takeaway Fish and Chip Shop of the Year Award A variety of industry companies unite as consortium sponsors for the flagship award it out against the nine other regional* finalists in a ‘Dragon’s Den’ style pitch.

Simpsons Fish and Chips Cheltenham, Gloucestershire www.simpsonsfishandchips.com Simpsons Fish & Chips, Cheltenham, Gloucestershire has been crowned the best fish and chip shop in the UK on the 20 January after frying out on top at the 2016 National Fish & Chip Awards, organised by Seafish.

The shop scooped the ultimate title - Independent Takeaway Fish and Chip Shop of the Year during a prestigious ceremony at the Lancaster London Hotel in London.

To earn their spot at the top, Simpsons progressed through a rigorous, multi-stage judging process over a seven month period; encompassing several mystery shopping assessments and in-depth judging audits by industry experts, reviewing everything from responsible sourcing policies to menu diversification – and of course, the quality of fish and chips on offer and levels of customer service provided by staff.

The final stage of judging put the shop’s presentation skills to the test as they faced a 12-strong specialist industry judging panel – ‘battering’

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Commenting on their award win after receiving the distinguished trophy from awards host, Nigel Barden, voice of food and drink on BBC Radio 2, shop co-owners Bonny and James Ritchie said: "After coming in second for this award twice over the last few years, we really are over the moon to have finally won – third time lucky!

"During the last year we’ve really upped our game; streamlining our marketing activities, expanding the shop to double the size of our restaurant facilities, and launching our very own children’s book to increase awareness of fish sourcing and species.

"We’ve really pushed the boundaries of that traditional, stereotypical ‘chippy’ image, developing a strong brand which can compete with some of the familiar big catering businesses brands that are found on the high streets of the UK. This is just the beginning for us, we’re determined to push fish and chips forward and keep growing our business.”

Chris Middleton, Head of Communications and Marketing at Seafish, and chair of the judging panel, commented: "Simpsons were without a doubt ready to be crowned champions – they represent a young, fresh face to the industry, backed up with tremendous experience and skill.

"With boundless energy and vibrant personalities, they are the modern face of fish and chips in the UK – as champions, I have no doubt they will go on to be supreme ambassadors for our industry.”

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REVIEW

Independent Fish and Chip Restaurant of the Year Award Sponsored by Goldensheaf

The Scallop Shell Bath, Somerset www.thescallopshell.co.uk

The Scallop Shell in Bath, Somerset, Devon, has been crowned the UK’s best fish and chip restaurant after frying out on top at the 2016 National Fish & Chip Awards (20 January), organised by Seafish.

“It’s fantastic to see that the industry believes in my vision and recognise the team’s passion and dedication - I couldn’t be happier with our achievement.”

Award sponsor David Lovell, Business Director of Kerry Foods, said: “With a heritage of over 70 years as the UK’s leading batter mix, we can identify with the importance of being recognised as a quality performer within the industry.

“Handling the responsibility of running a successful restaurant is a demanding task. The Scallop Shell demonstrated that they not only provide the best fish and chip dining experience but also continuously strive to improve the standards of their business as a whole.

“Their commitment to excellence is admirable. I congratulate them and wish them all the best in the future.”

The business scooped the hotly contested Independent Fish and Chip Restaurant of the Year Award during a prestigious ceremony at the Lancaster London Hotel in London.

To earn their spot at the top, The Scallop Shell was assessed across a wide variety of judging criteria including, the responsible sourcing policies they have in place regarding the sourcing of raw ingredients, restaurant appearance, decor and facilities, staff training and development programmes, marketing and promotional activity and also how they cater for customers with specific dietary requirements.

They also received mystery shopping judging assessments by industry experts to ascertain the quality of the fish and chips on offer and the levels of customer service provided by staff.

Commenting on their award win after receiving the distinguished trophy from awards host, Nigel Barden, voice of food and drink on BBC Radio 2, restaurant owner Garry Rosser said: “After being a chef for 30 years, I finally achieved my goal of opening my own restaurant last year. To be operating for such little time and win this award is amazing – I’m so proud!

“At The Scallop Shell, we’re passionate about getting people to eat more fish and diversify their selection, that’s why we serve up to 12 different species of fish every day with an option to fry or grill.

“We’ve put a lot of work into the restaurant and made fish a main feature with our iconic bath filled with ice and the day’s catch. Having the fish on display gives customers the opportunity to look at the quality and encourages them to ask questions about the flavour and texture – a great conversation starter and learning tool.

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Drywite Young Fish Frier of the Year Award Sponsored by Drywite Limited day at the National Federation of Fish Friers (NFFF) Training School in Leeds, Yorkshire.

Ryan Hughes The Crispy Cod Tonyrefail www.thecrispycod.co.uk

Finishing 2nd and 3rd respectively was Amy Horsley from Mister C’s in Selby and Dino Papadamou from Papa’s Fish& Chips in Warrington but a huge congratulations must go to the rest of the finalists Andrew Hillier, Harbourside Fish & Chips, James Houlston, Our Plaice and George Papadamou, Papa’s Fish & Chips.

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Award sponsor Briar Wilkinson, Sales and Marketing Director of Drywite Limited, said: “We have been running this competition for 21 years during which time we have discovered the most amazing young fish friers. Previous winners have become committed to raising standards to ensure a strong future for the frying industry.

Amy Horsley Mister C’s Selby www.mistercs.co.uk

2

nd

Dino Papadamou Papa’s Fish & Chips Warrington www.papasfishandchips.com

Ryan Hughes from The Crispy Cod, Tonyrefail, Mid-Glamorgan wins the Drywite Young Fish Frier of the Year Award

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Drywite YFF Finalists - Back L-R Ryan Hughes, James Houlston, Andrew Hillier. Front Amy Horsley, Dino Papadamou, George Papadamou

rd

Ryan Hughes of The Cripsy Cod, Tonyrefail, Mid-Glamorgan in South Wales was crowned the best young fish frier in the UK at the 2016 National Fish & Chip Awards.

To earn his spot at the top, Ryan progressed through a rigorous, multi-stage judging process during the last few months; encompassing telephone interviews undertaken by awards judges, probing exam questions and mystery judging visits at his workplace. He was also put Drywite 2016 Young Fish Frier of through his paces during an the Year - Finalists and judges in-depth judging assessment

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“We believe The National Fish & Chip Awards do a fantastic job in promoting and raising awareness of the industry as a whole. I would like to thank Seafish for a wonderful awards programme and ceremony and congratulate Ryan Hughes on becoming the 2016 Drywite Champion.”

“Once again, the standard of entries was extremely high and the levels of passion exhibited were amazing! It is always pleasing to see some of the entrants submitting an entry form the following year and progressing further in the competition. What this competition highlights is that young people can have a successful career in the fish and chip industry.” Richard Wardell, NFFF Training & Accreditation Manager

Former Winners Experience Rachel Tweedale – Elite Fish and Chips Winning the Drywite Young Fish Frier of the Year competition is a massive achievement and the title is one that I am incredibly proud to have represented over the past year. Taking part in the competition created opportunities which have benefited my career allowing me to learn and improve on my skills and knowledge, network with people throughout the industry and play my part in helping to shape our industry's future. I've been fortunate to visit various businesses associated with fish and chips, I've spoken at a global conference and I've represented the UK fish and chip industry at a conference held in Norway. Most importantly I've loved every minute of taking part in the competition and my winning year.

I wish this year's winner the very best of luck! Enjoy your year, make people stand up and pay attention and fly the flag for young friers nationwide.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

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FishFriers REVIEW

NFFF Fish and Chip Quality Award ‘Champion’ Award Sponsored by The National Federation of Fish Friers

Burton Road Chippy Lincoln, Lincolnshire www.burtonroadchippy.co.uk

Richard Wardell, Training and Accreditation Manager of the NFFF, said: “For a fish and chip business to receive a Quality Award, they must demonstrate passion and dedication across all sectors of their establishment; achieving the perfect balance between good quality products, clean hygienic premises and exemplary customer service which requires informative training and a good communication system.

“All of this year’s finalists demonstrated the successful qualities and enthusiasm required to win. However with creative initiatives and an eager, hardworking team, Burton Road Chippy shone throughout the entire judging process and are an honourable ambassador of the 2016 Quality Award.”

Burton Road Chippy co-owner Lesley Graves, said: “Winning the NFFF Quality Award Champion at the National Fish and Chip Awards is an absolute honour and we are over the moon. To have made it through to the finals when you know the extremely high standard of other Quality Award holding shops was in its self incredible but to have gone on to win was unbelievable. We are really proud to have won and proud of our whole team.”

Gregg Howard (NFFF) with team from Burton Road Chippy

Three years after the inaugural NFFF Fish and Chip Quality Award ‘Champion’ Award we are delighted to welcome Burton Road Chippy to the list of winners of this prestigious award.

Year on year the quality of the shops putting themselves forward for the NFFF Fish and Chip Quality Award ‘Champion’ Award exceeds our expectations. Each year it is becoming harder and harder to judge.

The finalists Burton Road Chippy, Fochabers Fish Bar and Towngate Fisheries are ambassadors for the Quality Award and their enthusiasm is astounding.

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Words from last year’s Champion Craig Maw at Kingfisher Fish and Chips stated “being crowned ‘Quality Award Champion’ for 2015 was amazing and gave us the springboard for many opportunities both personally and for our business. We shall always look at the Quality Award with fondness as it gave us a platform on which to build our business, and eventually culminated in Kingfisher being awarded 2nd Best Fish & Chip Shop in the UK 2016. It genuinely gives me great pleasure to hand the baton over to the new “Quality Award Champion’s” Burton Road Chippy. We wish them every success, I know Burton Road Chippy will be fantastic ambassadors as “Quality Award Champion’s”.

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ISSUE 1 FEBRUARY 2016

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FishFriers REVIEW

Best Newcomer Awards Sponsored by Frymax

Catch East Looe, Cornwall www.catchlooe.co.uk

Tony Spreadborough from Catch, said: “This is the first time we’ve entered the awards so to come out as a winner is a fantastic achievement.

“I can honestly say we wouldn’t have been able to do this without the hard work of all the staff; their passion and determination has allowed us to really push the business to the next level.

“Entering the awards has made us part of a network of people who collectively share their passion and knowledge – it’s really made us feel like we’re part of a wider community. I can’t wait to see what 2016 brings now!”

The team from Catch winners of Best Newcomer with Nigel Barden

Andrew Marriott, Brand and Marketing Manager for Frymax, said: “Sponsoring this award is an honour for Frymax – it’s always exciting to discover new emerging talent within the industry. The future of our trade relies on top quality and highly motivated fish and chip businesses.”

From Field to Frier Award Sponsored by Isle of Ely Produce

The Fish Bar at Sunnybank Road Crewe, Cheshire Shop owner Craig Buckley, said: “We’re over the moon to have received an award; it’s an honour to be recognised by our industry and peers.

“I always think chips tend to be overlooked because fish is generally thought of as a more important component. At The Fish Bar, we trace our potatoes back to their source and we carry out regular sugar testing measurements to ensure the quality is the best we can get – we even have a glass preparation screen within the shop so customers can see our methods in action!

“It’s our mission to demonstrate and inform others about the importance of the chip. To be recognised for something we are so passionate about is truly amazing.”

L-R Sponsor Austen Dack, Craig Buckley Oliver Boutwood, Director at Isle and Tori Howard from the Fish Bar with of Ely Produce, said: “This award, Nigel Barden - Field to Frier which is now in its fourth year, has really captured the attention and imagination of both farmers and friers alike and it has become a part of our intrinsic values here at Isle of Ely.

“The Fish Bar At Sunnybank Road has to be commended for their dedication and passion. Their commitment to responsible sourcing and maintaining industry standards are second to none, well done to them.”

The Award for Outstanding Achievement Sponsored by Middleton Food Products Limited

John Boutwood Isle of Ely Produce Sponsored by Middleton Food Products, this award recognises an individual who has made a significant contribution to the industry and has been instrumental in advancing the industry through innovation, modernisation or simple perspiration.

Over 40 years ago, John started out his business by selling potatoes to the trade.

Despite a horrific car crash which confined him to a wheel chair for life John battled through over a year’s treatment in Stoke Mandeville to restart his business.

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Between John and his son Oliver, they distribute over two million bags of potatoes to fish and chip shops across the UK and Ireland every year.

In addition, John purchased Chippy Chat, a leading magazine for fish friers and suppliers, as well as launching his annual ‘Field to Frier’ open day which is attended by key delegates across the industry. Both L-R Peter Hill from Middleton Foods, magazine and event are regarded as John Boutwood and Nigel Barden a poignant source of sharing knowledge within the trade, showcasing new product launches and best practice from across the industry.

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Marketing Innovation Award Sponsored by The Q Partnership

Burton Road Chippy Lincoln, Lincolnshire www.burtonroadchippy.co.uk

Co-owner Des Anastasiou, said: “We’re honoured to win the Marketing Innovation Award! The team has worked relentlessly over the last year to improve our business so to be able to take two awards back to them really is the best way to say thank you.

“We always try to be original and think outside the box when it comes to marketing. We’re also very active on social media, consistently promoting the nation’s favourite dish through competitions while engaging with other fish and chip shops.

It’s such an exciting time for us at Burton Road Chippy and I can’t wait to celebrate our success with the team!”

Louise Marshall, part of The Q Partnership Marketing Team, said: “The Q Partnership is delighted to support the Marketing Innovation Award. As a partnership we strive to bring new innovations to the trade with a special focus on marketing.

“With an effective and unique approach to their company marketing, Burton Road Chippy is a deserving winner and I wish them every success in the future.”

L-R Natasha Anastasiou, Lesley Anasasiou, Holly Machin, Louise Marshall (Q Partnership), Des Anastasiou - Marketing Innovation

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Staff Training and Development Award Sponsored by James T. Blakeman Managing Director Michael Neil said: “After entering this award category for a third time, it’s amazing to have finally won! I can’t wait to take the trophy home and celebrate with the Bangor, County Down team. www.fryingsquad.com “Since our formation in 2003, an integral part of the business has been to provide excellent training for our staff, after all they are the next generation. We have an effective buddying system in place so new team members can learn all the tricks of the trade and we also facilitate external training when required.

“We’re dedicated to bringing out the best in all our staff, ensuring our customers receive a high standard of service. It’s great to be recognised for something we are so passionate about.”

manufacturers of sausage and meat products, staff training has always been an important part of our success.

Philip Blakeman, Managing Director of James T Blakeman & Co Ltd, said: “As a family business with over 60 years’ experience and recognised as one of Europe’s leading

“This year once again we saw an extremely high calibre of entries; however The Frying Squad, competing at the highest level, came out on top and proved to be a real credit to the industry.”

The Frying Squad

“With more youngsters determined to pursue successful careers in the fish frying industry, training and L-R Philip Blakeman, Lynne Gilmore development is the key to success. from Seafish Northern Ireland, Nigel We are delighted to support an award Barden on behalf of The Frying Squad that strives to safeguard the future of the fish frying industry; after all it’s about the people as much as the product.

Best Multiple Fish & Chip Operator Award Sponsored by Unique Seafood Limited FishNChickn Berkshire, Buckingham, Cambridgeshire, Essex, Hampshire, Hertfordshire www.catchlooe.co.uk

Chairman of FishnChickn Hugh Lipscombe said: “To achieve this award is a real achievement and we’re so happy to be recognised for all our hard work.

“With 38 shops across South East England, we’re the largest fish and chips chain in the country – something we’re very proud of. Across all shops, we invest heavily in our staff and our main objective is to serve our customers the best fish and chips.

“We’re so happy with our achievement and really looking forward to proudly display our title and celebrate with the whole team.”

Martin Brown, Director of Retail and Distribution of Unique Seafood Limited, said: “We’re once again very proud to sponsor the Best Multiple Fish and Chip Operator Award. Now in its seventh year, the award has become an excellent vehicle for ensuring that businesses strive to maintain high standards across multiple locations.

The FishnChickn team winning award for Best Multiple Fish and Chip Operator

“Maintaining standards at a single unit is demanding for any establishment, however ensuring this level is maintained across multiple outlets takes outstanding skill. FishnChickn has proved to be a worthy winner by upholding high standards across all of their premises. Warmest congratulations to them.”

Best Mobile Fish & Chip Operator Award Sponsored by the Responsible Fishing Scheme Business owner Jeff Warren said: “After being shortlisted as a finalist in this award Evesham, Worcestershire category last year, we’re www.starchipenterprise.co.uk extremely proud to be named the winners for 2016. We’ve worked so hard over the years and it’s fantastic to be recognised for our commitment and passion.

Starchip Enterprise

“We’re out on the roads day and night serving the local communities, villages and care homes, but to know you have made someone’s day by giving them fish and chips makes it all worthwhile. I hope we’ll be serving up fish and chips for years to come!”

Mick Bacon, Manager of the Responsible Fishing Scheme, said: “This award

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category showcases the many fantastic mobile fish and chip businesses we have in the UK. “Starchip Enterprise shone throughout the whole judging process – their passion and determination L-R Jeff Warren, Wayne Tipping and Nigel to succeed is to be Barden - Starchip Enterprise - Best Mobile admired. Showing true commitment to product excellence and customer service, it’s a great pleasure to see them achieve this top accolade.”

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Healthy Eating ‘Fish and Chip’ Award Sponsored by LoSalt Shop co-owner Sarah Lock said: “After being shortlisted last year, we’re overwhelmed to have won this award.

Plymouth, Devon “Over the last year we’ve www.fryingsquad.com worked tirelessly to improve our menu options and promote our products. It’s our mission to provide our customers with the healthiest fish and chip options available.

We take pride in our offering of smaller portions and calorie content information, we’re also more than happy to meet any specific dietary requirements.

“We can’t wait to promote healthier options this year as reigning champions of this award!”

Caroline Klinge, Technical Sales and Marketing Manager at LoSalt, said: “We know from working with over 450 fish and chip shops as part of recent promotional programme that consumers like to be offered healthier alternatives.

Harbourside Fish & Chips

“Making small changes such as offering LoSalt, grilled options, frying in healthier oils and serving healthy side dishes are just some of the initiatives fish and chip shops have adopted to deliver the same great taste while meeting customers’ interest in healthier choices.

“Harbourside Fish & Chips go above and beyond to ensure staff and customers are well informed about the health benefits of their products. They are true pioneers of their field and it’s with warmest congratulations that LoSalt crowns them as the 2016 Healthy Eating ‘Fish and Chips’ Award champion.”

L-R Chris and Sarah Lock Harbourside Fish and Chips winners of Healthy Eating 'Fish and Chips' Award

Good Catch – The Sustainable Seafood Award Sponsored by the MSC & MCS Kingfisher Fish & Chips Plymouth, Devon www.kingfisherfishandchips.co.uk

“I’ve been after the Good Catch accolade for three years so to say I’m thrilled is an understatement – and to top it off we’re also officially the second best shop in

the whole of the UK! “At Kingfisher, we’re proud to have more MSC certified sustainable fish choices on our menu than any other shop – we’re actually the current world record holders. Sustainable fish sourcing and providing customer confidence is paramount, that’s why all of our fish can be fully traced back to source and QR codes are used to enable customers to track the journey of their fish, from sea to plate.

“I’d like to say thanks to my dedicated team and loyal customers; I hope winning these awards makes them proud of us.”

Co-sponsor George Clark, UK Commercial Manager of MSC, said: “This year’s entries have

proven once again how progressive the fish and chip industry is when it comes to good sourcing practices.

The very best in the UK have shown that the sky’s the limit when it comes to giving their customers fully traceable and sustainable fish suppers. A huge congratulations to L-R Sam Stone from MCS,Craig Maw Kingfisher for leading the pack!” and Nikki Mutton from Kingfisher, Co-sponsor Sam Stone, Fisheries George Clark from MSC Officer of MCS, commented: “The bar has been raised yet again by this year’s entrants for this important award. All finalists have shown fantastic commitment to sustainable seafood, but Kingfisher have really excelled across key areas.

Like us, customers will be impressed with Kingfisher’s huge range of green rated and certified sustainable seafood and will also get an immediate sense of the importance of sustainability to the business through the information available in-store and online.”

Best Foodservice Operator Award Sponsored by the Responsible Fishing Scheme

Lussmanns Fish & Grill Lussmanns Fish & Grill Hertfordshire www.starchipenterprise.co.uk

Restaurant chain director Andrei Lussmann said: “This is the first time we’ve entered the awards so we’re overwhelmed to be winners; it’s an honour to be recognised and appreciated for our hard work.

“We were up against some fierce competition in this category so we’re giving ourselves a big pat on the back!”

Mick Bacon, Manager of the Responsible Fishing Scheme, commented: “This award is a great means for linking the Responsible Fishing Scheme with both the National Fish & Chip Awards and the wider foodservice sector. When you witness the excellent standard of fish and chips being produced by many general

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foodservice operators it’s clear why such an award category exists and why such commendable establishments should be rewarded for their endeavours.

“It’s great to see so many businesses like Lussmanns Fish & Grill Restaurants serving fish and chips of the highest quality – they really are keeping many more traditional chippies on their toes!”

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L-R Nigel Barden, Nick McGown (2nd R) and Andre Lussman (R) - Lussmans Fish and Grill Restaurants - winners of Best Foodservice Operator Award

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Chippies Serve a Healthy Alternative with LoSalt!

• Over 470 fish and chip shops around the UK now offer LoSalt • 22% of people visit fish and chip shops every week • 56% of people buy fish and chips to eat in the home as a family meal • People in the UK are still eating too much salt • Independent tests show customers can’t tell the difference between LoSalt and regular salt customers are starting to ask for the LoSalt option. Many families are becoming more health conscious and we’re meeting their needs and making them aware of healthier choices by offering LoSalt, with no loss in salty taste which is important.”

In the UK we are consuming too much salt, with people eating 8.1g compared to the Maximum Daily Allowance of 6g.

LoSalt has been encouraging chip shops for the past two years to ‘GoLo’ by offering a free 3kg drum of LoSalt for chip shops to trial, with supporting Point of Sale material to promote it in store.

Jupps Fish & Chip Shop in Burgess Hill Martyn Jupp, owner of Jupps Fish & Chip Shop says, “Initially our customers were sceptical at the concept of a low sodium salt, but this soon changed once they actually tried LoSalt. We were given sample sachets as part of the package when we registered to be a GoLo chip shop so were able to let our customers try it first. Once we did that our customers began asking for LoSalt all the time!”

The Point of Sale kits, worth over £20 each, include posters, wobblers, badges, branded salt shakers and free LoSalt samples for chips shops to display on the counter for customers to take away with them.

Caroline Klinge, marketing and sales manager at LoSalt said, “The feedback from the chip shops taking part in the campaign has been really positive. They report that their customers are increasingly looking for healthier options and the GoLo campaign has given them an easy way to help customer’s reduce their sodium intake – without impacting the taste of their takeaway. As part of our commitment to encouraging healthier food choices, we are sponsoring the Healthy Eating ‘Fish and Chips’ Category at the 2016 National Fish & Chip Awards, organised by Seafish. The award recognises fish and chip shops that show extraordinary commitment and innovation to offer a healthier takeaway.”

The Dolphin Takeaway, Dungannon Malachy Mallon, owner of the Dolphin Dungannon comments, “We strive to offer customers healthy, tasty, and great quality fish & chips and offering LoSalt takes this aim one step further. We trialled the Lo-Salt samples and they flew out the door. We believe it’s important to raise awareness and we promote our LoSalt option in store on our marketing materials and on our digital media platforms. Our customers are surprised and pleased to see that we are being different to other takeaways by offering a healthier choice.

People are creatures of habit and traditionally customers love the taste of salt and vinegar on their takeaway. We now have a LoSalt shaker on the counter and actively offer it as an alternative to regular salt. We’re finding that more

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Peel Park Fisheries, Bradford Paul Hutchinson from Peel Park Fisheries said “Today’s customers are more health conscious, and as a take-away we can sometimes be given a bad name by the press. I feel that all food in moderation is a good thing, but if I offer a healthier option, it is even better for my customers. LoSalt is an example of this, because it cuts Sodium intake by two thirds.

Cutting down your sodium intake without affecting the taste of the food is a miracle! I want to provide my customers with the tastiest food I can, and if I can do that and offer healthier options it really is a no-brainer!”

Elite chip shops are proud to be offering LoSalt in all three of its shops in Lincoln, Sleaford and Ruskington.

Rachel Tweedale from Elite says, “We’re passionate about delivering the best quality fish and chips to our customers. The fact that LoSalt tastes the same, has 66% less sodium compared to regular salt means it was an easy decision to offer LoSalt in all our shops. We’re proud to be part of the GoLo campaign and to be offering our customers the chance to make healthier choices.”

All participating chip shops are featured on www.losalt.com/uk/golo To become a GoLo ambassador and order a free trial of LoSalt and Point of Sale kit, chip shops can register at www.losalt.com/uk/golo or email losalt@ceres-pr.co.uk to order a kit If you are already a GoLo ambassador and would like to reorder another 3kg drum from LoSalt, call Fiona Young on 013552 38464 LoSalt, a family run business, is the UK’s leading reduced sodium salt containing 66% less sodium than regular table salt, sea and rock salts. LoSalt offers all the great taste of salt and is a completely natural product.

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The Whitby Fish and Chips Company Catering Trailer – Our First Year!

Wow, what a year we have had with our Whitby Fish and Chip trailer. We have had so many great experiences, it’s hard to keep track! It has also been a steep learning curve as all of this is new to our business. As you probably know, we had a fantastic launch in March 2015, with the MSC at Durham University as part of their university roadshows. The students did some amazing selfies and tucked into our delicious Whitby Fish and Chips. The feedback from the students was great and it was wonderful to work alongside the MSC for our launch.

Buying sustainable fish is guaranteeing the future of our industry and what better event to launch our trailer than with the MSC, the voice on sustainability.

With our launch well and truly underway, it was time for us to start our season of events. We have done a variety of events, from game and country fairs, to city centre food and drink festivals and regional steam engine and agricultural shows and Whitby Regatta on home turf. We even went over to Liverpool to celebrate 175 years of the Cunard’s Transatlantic crossings. We served up fish and chips for the thousands who visited the dock to witness this spectacular occasion. This was our first experience of a really busy day in the trailer and we really surprised ourselves as to how much stock could be sold out of a trailer... It was great practise for the up and coming music festivals.

There are many rules for the suppliers that must be adhered to so that the event organisers can ensure that everything runs smoothly. For example, there is no vehicle movement once the trailer is on the site, this means that we needed to bring all our stock for four days of trading, which meant, we needed a generator to run the refrigerator to keep our fish and chips at the right temperature so the product was perfect for the very last portion we served up. It is very difficult to predict how much stock we needed, but by speaking to the organisers and other traders and looking at the weather forecast, we were surprised as to how accurate we actually were. We also decided to have a fairly small menu and serve a small number of items at an excellent standard so it meant we weren’t keeping our customers waiting too long. We decided, early on, to sell fresh MSC certified fish so we needed to work closely with our fish supplier Dennis Crooks Fish Merchants in order to keep the trailer well stocked up ahead of the events.

Not only is there the stock and equipment elements to think of there is the team we take with us… Questions arise such as, which team members should we take with us? The majority of events occur in the summer, which is our busiest time of year and we needed to consider that whoever we take with us in the trailer, won’t be available at our shops in Whitby. We also needed to consider where the team were going to sleep? Are they prepared to be away from home for four days? We needed to take clean uniform for them for each day they are at work on the trailer. We decided to purchase a caravan so that our team could get some good rest while they were away; this also meant taking bedding and towels and some food and drink. We are

In August, we attended V Fest and Leeds Fest back to back.

Although there is a week between them, we were on the road for almost the full week. The preparation for and the clean up after a weekend at a music festival is incredible.

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fortunate that we have a really professional, well trained, loyal team and seeing the staff come together and work well as a new team in such close proximity was fantastic. The music festivals were absolutely brilliant! The staff loved rising to the challenge of the big queues and they also got to listen to their favourite bands for a small time too! The customers were delighted with food we served and we noticed many people were interested in where the food had come from and the fact it was MSC certified. We have information about our food provenance on the trailer for customers to read whilst queuing and a blackboard detailing where the fish was caught. Customers seemed genuinely interested and excited by the high quality we served. It has always been our aim to offer the highest quality product at an affordable price and the feedback seemed extremely positive. It was great to watch all the planning and preparation pay off and driving our lorry home after Leeds Fest, knowing it had all gone to plan, was a fantastic feeling.

We ended the trailer’s season serving up hot fish and chips for Whitby’s first Bonfire Night Party at our local Rugby Club; it was brilliant to fire up the range for our local customers. What a year! We are now planning our 2016 events and we can’t wait!

Commodity Watch FAS Fish Report Seafish produced a very interesting Fact Sheet last month titled “Fish & Chips in Foodservice” which concludes that Fish & Chip shops have had a rough time since the recession began in 2007, and that overall foot-fall (total customer visits) is still falling at around 1.5% per year.

That conclusion doesn’t seem to tally with the number of new shops opening, the success of so many well established shops and NFFF members, or indeed the sales pattern of fish into the trade. Yet Seafish have access to reliable information sources and very often market trends like this are hard to spot, so something must be happening and wonder what other market indexes are showing?

The National Fish & Chip Awards ceremony in London proudly show-boats a vibrant, successful industry and this year’s finalists in all sectors are worthy exemplars of a healthy, nutritious and sustainable food sector. The entry list and finalists in all categories were as strong as ever, and standards clearly are rising year on year. Particular congratulations of course go to the team at Simpsons in Cheltenham; as winners of the most prestigious

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Independent Takeaway Award, they will be great ambassadors for us all in 2016.

The trend for prices (shown above smoothed over six months) shows a four year history of significant fluctuations. However, fish prices for larger sizes were fairly consistent during 2015, although smaller cod remain relatively short reflecting strong growth in young stocks. This recent plateau shows a longer period of stability than previously. Globally, it’s more likely to be currency movements, politics and the price of oil rather than the abundance of fish which will have more impact on supplies for the next year or so.

Fish and Chip shops generally are well-run, successful businesses and understand good relationships based on trust and shared objectives help maintain their respective businesses. Long may this continue!

John Rutherford Executive Director – Fasfa Ltd. 26 January 2016

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Certified Sustainable Fish on the Move serving of certified sustainable fish and chips. It’s great that they can enjoy every fish dish we serve with a clear conscience. All our fish is MSC certified and traceable back to certified sustainable fisheries; it’s reassurance that they aren't responsible for the ocean’s depletion of fish.”

“I enjoy working on the mobile because I love the open air, the working ‘buzz’ of the team giving 100% and customers congratulating us how awesome the fish and chips are! You know it’s working well when organisers will insist that you come back the following year and customers will ask for contacts so they can book you for their next event.

The MSC is very important for the success of my mobile at events and I believe educating the public on certified sustainable fish is also critical to the future of my business.”

The recent trend in street food and mobile catering has provided MSC certified fish and chip restaurants the opportunity to successfully offer their certified sustainable fish dinners from their own certified mobile for a variety of events, beyond the high street chip shop.

There are three award-winning certified fish and chip shops that have enjoyed a great year running MSC certified mobile versions of their fish and chip shops.

These are Callum Richardson’s (The Bay), with their ‘On the Road’ mobile, Adrian Fusco’s ‘Whitby Fish and Chips Company’ mobile and Harry Niazi’s ‘Olley’s Fish Experience’ mobile trailer.

The Bay’s recent MSC certified mobile business “On the Road” has also seen great success. Within a few months of trading the mobile received a three star award from the Sustainable Restaurant Association (scoring 70% as a sustainability score) and also received the Quality Award from The NFFF. All the fish served is sustainably sourced from the North Sea, with MSC certified Scottish haddock proving very popular.

For further details please contact George Clark at the MSC on george.clark@msc.org or call 0207 246 8917. www.msc.org/getcertified

Adrian Fusco explains their success at festival events the mobile attended in 2015: “We received a lot of interest from all ages but in particular the younger audience… a higher proportion of our customers over the season were festival go-ers.

When customers are waiting in the queue they see the ecolabel on the trailer and the leaflets we have out and often they ask about. A lot of people now recognise the ecolabel but aren’t entirely sure what it means.

It’s easier to chat to customers when we’re doing events in the trailer; customers aren’t usually in a rush as they have all day and so they are in a good, relaxed mood where they have time to chat about it.

It’s a really good platform to express our commitments to sustainability and our reasons for choosing MSC too.

We have found MSC leaflets very useful for customer enquiries - otherwise we’re able to to have a quick word with them during service. Staff training is, however essential; when a customer asks about the MSC and the ecolabel, the explanation has to roll straight off with confidence. Without training that doesn’t happen, so we always start the shift with a quick meeting that includes our MSC certification and provenance of certified sustainable fish.”

“There is a lot of competition at organized events and you really have to stand out from the rest. Looking and being professional is also really important.

Event organisers have often commented on how well presented we are, the trailer is clean, tidy and sharp, and our staff/team have clean, ironed, matching uniform with hats on every day.

The ‘top trumps’ for me, was when we did VFest North and we were able to offer MSC Scottish Haddock landed by the Whitby built boat ‘Guardian Angel’.”

Getting the word about “Producing a good product is vital; we were getting lots of repeat customers, and some consistently return, following the mobile at events and one even got the bus to Whitby to visit our restaurant! It’s not just repeat custom to consider, word quickly gets round if you are a good trader and worth visiting.”

With ‘Olley’s Fish Experience’ Harry found the most successful events were weddings, quiz nights, all day rugby and occasional public events.

“Most customers really appreciate the effort, care and consideration behind a

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The Bay on the Road Written by Calum Richardson new contacts. The diary is already filling up for 2016 (and even some enquiries for 2017!).

My trainee manager Adam works alongside me on The Bay on the Road. We’re a great team and we ensure that everyone at the event/party/wedding/festival gets more than just fish and chips. We take the magic you see at The Bay Fish & Chips on the road with us every single time to make it more of an experience rather than just a catering outlet. Also, we cater for all special dietary requirements too, to ensure everyone in attendance gets to experience at least a little part of The Bay. Ultimately, The Bay on the Road was created to increase brand awareness for The Bay but it was also created to open doors for collaborations with local businesses and brands in the food and drink sector. When the weather gets a little warmer, which should hopefully be sooner rather than later, I want to start putting my plans for foodie themed days, chef showcases and charity challenges with The Bay on the Road into action. After all, there are no limits on how far we can travel, and we love having a good time and meeting new people, so we’re up for almost anything!

When I first started to think seriously about running my own business and the plans for The Bay Fish & Chips started to come together, I had two objectives in my mind that I still think about and stick by to this day. Firstly, I wanted all business developments to happen organically, and secondly, I wanted to push boundaries to try to change the negative preconceptions attached to the fish and chip industry. Since opening The Bay’s doors in 2006, we’ve reached heights that I could have only dreamt of and I honestly feel that we have made a big contribution to bringing the world of fish and chips into the 21st century.

If you’re interested in booking us for your event then please give us a call on 01569 762000 or email info@thebayfishandchips.com, we’d love to hear from you and the opportunity to make your event that little bit more special.

At the beginning of 2015 I was on the lookout for a new challenge so I decided to explore the ways in which we could spread our messaging about sustainability, provenance and nutrition further afield, whilst still maintaining our popular tourist hot spot on the shores of Stonehaven. Back then I felt like there was a bit of a ‘Baby Boom’ craze for mobile kitchens, with every cuisine under the sun trying their luck with meals on wheels! But what I felt like the UK market was lacking was great tasting, honest, sustainable and ethical fish and chip mobile kitchens. So after lots of designing and planning, and shortly after The Bay’s ninth birthday, with the big 10 birthday just around the corner, we launched The Bay’s first mobile kitchen, The Bay on the Road.

In the short time that The Bay on the Road has been in operation, we’ve received a phenomenal response and bookings have shot right through the roof. We’ve already had the pleasure of catering for birthday parties, Christmas office parties and events across Scotland. So far my highlight has to be when we were asked to cater for an event in the grounds of Gleneagles in Perthshire. To be able to position our brand in such a prestigious location was truly invaluable, receiving lots of attention on the day and making lots of

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VITO UK Ideal for the Mobile Fish and Chip Shop Written by Barry's Fish & Chips (Mobile) I have been the proud owner of Barry's Fish & Chips mobile for the past 35 years. It has been very hard work, but also very rewarding.

Until I found out about VITO, my pans in the frying range were all filtered by hand through a cloth filter, very laborious and time consuming. Other filtration systems can be large bulky units and not ideal for the mobile fish and chips van. It is also a struggle, due to the logistics, to get the filtration unit to my fish and chip van at the end of the day.

This had to change so I looked on the internet for a filtration device that could be used daily in a mobile facility, the VITO UK caught my attention, and I decided to purchase the machine & filters.

WOW this certainly changed my frying range cleaning schedule, not only did it filter out all unwanted carbon deposits from the oil, it was a switch on, and leave machine. This provided me with the time to do other jobs while it was

filtering. After four minutes it would buzz to tell you it had finished.

With a three pan frying range the whole process took only 12 minutes, this was fantastic, compared to the 40 minutes the old process used to take with a cloth & jug.

The money saved from replacing my frying medium has paid for the machine as I dispose of about 1/3 of the frying medium I used to. The savings in both time and frying medium has been fantastic.

Being a mobile fish and chip shop, space has and always will be an issue. The size of the VITO UK is ideal, it fits into any small space and can be brought out and used in the space of five minutes.

My fish & chips are now looking both fresher and cleaner with no carbon deposits on the cooked food. This has been noticed by my customers and since owning one now for just under 7 years, my turnover had increased by 25% minimum within the first month of using the VITO UK filtration machine.

This is totally due to VITO UK, I cannot imagine being without my Vito and it is

Refuel your car while you refuel Written by Sarah Heward, Real Food Cafe The Real Food Café is proud to introduce its latest feature – an EV Rapid Charger. This is a facility for both fully electric, and hybrid vehicles, which takes approximately 20 minutes to charge a vehicle to approximately 75%.

An ideal time slot for some fish and chips and a cup of tea…

The purpose of this new feature is to primarily increase trade but it has obvious environmental advantages as well.

The Real Food Cafe is a roadside diner, with car park facilities and an abundance of vehicles passing daily. Over the last few years there has been an undeniable surge in electrical vehicle usage in the UK. Since 2013, the number of new registrations of plug-in cars has increased from 3,500 to a

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massive 43,000 in September 2015. The charger is registered on various websites and apps used by EV drivers, for instance ‘Charge Your Car’ which itself has over 12,000 members, thus giving us a very tailored and niche market to hone in on. It allows visitors to plan to stop in order to recharge whilst boosting our business in the process.

It has been a success so far – with a range of both hybrid and fully electric vehicles using the facility. It is free for travellers to use for the first year where we, the operators have to pay for the electricity in return for the facility installation. Thereafter we can charge customers for the service. We are happy to offer information and advice to those who are interested in installing a rapid charger, and also offer feedback, twelve months hence when we will be able to give a more in depth report of how successful the service has been.

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Superior Prize!

On the day Alan Hackett, Sales & Commercial Manager Nortech Foods visited Grandma Pollards to tell Tony the great news, they found out Tony was totally unaware and it was in fact Assistant Manager Zara Hilton who had been entering Tony into the prize draw.

Thousands of entrants had tried their luck, including Zara who entered 15 times. The golden ticket was picked and Grandma Pollard’s ticket was drawn.

Tony within seconds insisted on Zara taking the rewards for entering and keeping the car.

Zara only just passed her driving test on the 8th November and on the day of receiving the news had been complaining of an issue with her old car which she said “On the morning I found out that I’d won I had been telling someone about how my car had started giving me problems. It was making funny noises and had started to leak a bit.

Nortech Foods proudly celebrated 30 years of Superior beef dripping in 2015 and what better way to celebrate than to reward one of the many loyal Nortech customers by giving away a brand new car!

The one lucky price draw winner would celebrate with a brand new Ford Fiesta Studio model in Racing Red. The Ford Fiesta ties in with Nortech as both are the bestselling in the UK for cars and beef dripping respectively.

That lucky customer was Tony Pollard of Grandma Pollards Chippy on Rochdale Road, Walsden Todmorden or so they were lead to believe.

I still can’t quite believe it, it hasn’t sunk in! I would never have been able to afford a brand new car.”

Tony, a 25 year customer of Nortech Superior Beef Dripping said “Zara has been with us for around three years now, she actually posted the entries and its only right she walks away with the prize – we have been using Superior for a long time now it’s what helps make our fish and chips taste so good.”

Alan Hackett Sales & Commercial Manager of Nortech Foods said “This £10,000 car giveaway was our biggest yet! We were celebrating our 30 year anniversary with Supieror in the trade. We had thousands of entries and when we picked out Tony we had no idea of how the story would unfold.”

The competition was Nortech’s biggest prize draw to date and follows on from the success of the past two years which saw workers winning up to £1,000 of Thomas Cook holiday vouchers.

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Shop Watch Seven Seas, Wickersley, Rotherham

Before

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

Before

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

Before

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.

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

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After

After

up, new windows inserted into the facade and a disabled lift has been incorporated into the design.

A new feature staircase with purpose made black powder coated balustrading links the ground floor entrance with the 1st floor Restaurant.

The space has also benefited from a selective material and finishes palette that includes tartan carpet, feature After timber flooring & reclaimed 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.

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

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FishFriers REVIEW

Save the date... FRY I.T. 2016 is returning to Peterborough Arena, East of England Showground on Sunday 28th February 2016!

Brought to you by Friars Pride, the ultimate exhibition for the fish & chip and fast food trade will be ‘coming home’ to Peterborough Arena and promises a day of industry relevant exhibitor’s, product innovations, 2 0 1 6 promotions and more. Tickets are free and those who pre- register for FRY I.T. 2016 will be entered into a prize draw to win either an Apple Watch or iPad- the choice is yours!

1. Product launches and innovations in the trade Once again, FRY I.T. 2016 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 business and menus. Look out for: • Royal Greenland Atlantic Caught Cod • Double A Kebabs -‘Keburger’ • PrincesJucee fruit drinks • DCA Donuts – new products • Youngs – new scampi • Hook and Fish - 3.5oz polystyrene pot and MK Card Tray • Pulled Meats • And more!

2. Live cooking demonstrations and samples Visitors will have the opportunity to see live cooking demonstrations of new and existing products and sample what’s on offer. Perfect for ‘trying’ before taking advantage of the promotions available!

3. Something for the whole family Friars Pride is a family business, therefore FRY I.T. 2016 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 balloon modelling, face painting and more, ensuring every visitor can take advantage of the ‘one day only’ show promotions!

As usual there will be FRY I.T. raffles, competitions and prizes. The last show saw The Stig, a racing car experience and the chance to meet the Captain of your sustainably sourced ‘frozen at sea’ fish trawlers, so who knows what surprises are in store for FRY I.T. 2016!

4. Exclusive show deals Show deals, discounts and bumper special offers will be available exclusively on the day of the show, with each visitor given a Friars Pride goody bag, containing a FRY I.T. 2016 order form, ensuring outstanding promotions and brand new products are noted down easily.

5. FREE seminars FRY I.T. 2016 returns with seminars by leading speakers within the industry. In the past, there have been business- benefiting seminars on portion control, advertising, children’s meals, using technology and maximising your menu. In conjunction with Friars Pride’s Marketing Club, FRY I.T. 2016 will host invaluable FREE seminars to improve any business within the industry.

6. Back by popular demand, The Drywite Equipment Shop!

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

7. Confirmed Exhibitors so far: Batter, Condiments & Dried Goods Kerry; Henry Jones and Goldensheaf, Dinaclass Middleton Foods & Middleton Paper Keejays Major B’s Tomato Ketchup Heinz American Chip Spice The Really Green Pea Co. DCA Donut Mix Princes Lo Salt Van Ruiten – Gherkins and Wallies

Fish Rammi JFK Gadus Atlantika Royal Greenland IQF (Individually Quick Frozen Fillets) Frying Fats and Oils Frymax AAK - Q Frying Fats and Oils FriWite

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Duncrue - Q Toreno, Friars Choice, Spavins Beef Dripping

Frying Range, Equipment & Signage Drywite Drywite Equipment Shop Florigo KFE Perfecta Premier 1 Filtrations Elite Shopfitters BD Signs Bold Frozen Goods 42nd Street Chicken, Burgers and Sausages Q Chicken Nuggets and Steaks – Lantmannen Danpo Dovey Premium Products Pulled Meats Pic a Chic Blakemans Sausages Penny Lane - Halal Sausages McWhinney’s Sausages Mr President Burgers Innovate Foods Double A Kebabs Pukka Pies Wrights Pies Ocean Sound Fishcakes and Scampi Whitby Seafoods Pacific West King Frost Fishcakes Kara Golden Delight Foods Packaging, Cleaning & Preparation Hook and Fish Packaging Coveris Linpac Packaging Saica Pack Dempson Crook Smith Bateson Amipak Terinex Children’s Packaging – KeCo Keep It Clean Procter & Gamble Drinks Vimto Cott Beverages Snow Shock Espresso Essential Dinkum – Shmoo Milkshakes Jucee AC Georgiades AG Barr Montgomery Spring Water And more!

Ryan’s Insurance Seafish – National Fish & Chip Awards Young Fish Frier of the Year Fisherman’s Mission National Federation of Fish Friers National Fish and Chip Day 2016 It only takes a minute - pre-register now for your FREE TICKETS to win an Apple Watch or iPad! www.friarspride.com/fry-it Or contact the FRY I.T. Team on 01733 316444

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ISSUE 1 FEBRUARY 2016

Benefits on offer to NFFF members Fish and Chips, it a national dish, but walk into 10 different fish and chip shops across the UK you will experience in essence the same basic meal but will differ in flavour, colour, size and shape. This is what makes the industry great.

Year competition and our own Fish and Chip Quality Award. By raising standards we can help maintain fish and chips as the Nation's favourite meal. Customer expectations are increasing all the time; it is important that fish and chip shops are of a high standard to compete in the modern environment.

The aim of the National Federation of Fish Friers is to help promote and protect the industry as a whole and via membership, training and the Quality Award we try to offer our members a service which will support and help you grow. We also work with many organisations, NFFF Associate Members to provide a better service but also benefits for NFFF members.

• Our industry magazine - The Fish Friers Review - is the only dedicated fish and chip magazine, written by friers for friers. It is a valuable source of information to keep up to date with the latest in fish and chips.

• Not only does the NFFF offer direct support and training for your business, alongside advice and cover for Employment Law, Health and Safety and Tax Issues, but we are also committed to working on a National level to help protect and promote the fish and chip industry.

If you have an issue, we will fight your corner.

• The NFFF regularly chair promotions meetings with key industry suppliers and stakeholders in order to pull together all the support available to push the fish frying industry forward.

• We represent fish and chips on many industry boards, ensuring that we have a voice when the decisions are made that will affect you and your business.

• When there is a media story about fish and chips, we speak out to support the industry and try to ensure the right message gets through to the public.

• The NFFF is working hard to ensure fish stocks are preserved for future generations for friers to continue to ply their trade.

• We are involved in many initiatives to raise industry standards, such as the National Fish and Chip Awards, The Young Fish Frier of the

NFFF Associate Member Membership Benefit

• We need your support to help us do the work we do, the more support we get the more we can achieve. By working together, thousands of independent takeaways can achieve more to promote this great British Industry.

Have you benefited from every benefit the NFFF and our Associate Members have to offer you?

NFFF Membership Benefit Checklist – NFFF Benefits Lighthouse Business Protection Service • 24 hour confidential advice line for any employment, health & safety and legal issues • On-line documentation service – from employment contracts to partnership agreements • Tax advice line (9am to 5pm weekdays) plus tax protection 24 hour technical advice & support Every issue of the Fish Friers Review & e-newsletter Premier listing on the iFish4Chips smart phone app Discounts on the NFFF Fish & Chip Quality Award

Benefit on offer

NFFF Associate Member Training Academy Supporters and Suppliers

Brian Thornhill & Son Insurance Brokers

DISCOUNTED Insurance

Chip & Pin Solutions Ltd

DISCOUNTED Card Payment Solutions

Coeliac Uk

DISCOUNTED Guten Free training courses

D.M.S Duct Maintenance Services

10% DISCOUNT to NFFF Members

Drywite Limited

Key NFFF Training Academy Supporter

Deduct

NFFF Member DISCOUNT

Elite Shopfitters

Key NFFF Training Academy Supporter

Great Annual Saving Ltd

FREE energy analysis to help reduce energy costs

Epos Group

Key NFFF Training Academy Supporter

Hollands Pies (Walter Holland And Sons)

New customers: BUY FOR 5 WEEKS GET 6TH WEEK FREE*

James T Blakeman & Co Ltd

Key NFFF Training Academy Supporter

Hopkins Catering Equipment Ltd

£75 off Defrost Racks

Kerry Food Service

Key NFFF Training Academy Supporter

JJ Food Service

10% off the first order

Lo Salt

FREE LoSalt Ambassador pack

Mallinson’s of Oldham

Key NFFF Training Academy Supporter

Martyn Edwards Frank Ford

Key NFFF Training Academy Supporter

Middleton Foods

Key NFFF Training Academy Supporter

Marine Stewardship Council (Msc)

£100 DISCOUNT ON MSC CERTIFCATION

Peel Tech

NFFF Member DISCOUNT on Peel Tech Filtration Unit

Premier 1 Filtration

£100 DISCOUNT on all our new Merlin filter machine range

Nortech

Key NFFF Training Academy Supporter

Sign Focus

10% DISCOUNT on all signage

T Quality Ltd

Key NFFF Training Academy Supporter

Sme Insurance Services Ltd

DISCOUNTED Insurance

Vandemoortele

Key NFFF Training Academy Supporter

FIND US ON

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Call Us FREE 08 800 881 8104 8

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THE

FishFriers

ISSUE 1 FEBRUARY 2016

REVIEW

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

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

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

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

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

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

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

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

NFFF Associate Members Business Directory 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 Great Annual Savings Group The Great Annual Savings Group exists for one reason: To save you money and time on your variable business costs.

Contact: Darren Murrell Tel: 0191 4274534 Email: Darren.murrell@ greatannualsavings.com Web: www.greatannualsavings.com DUCT CLEANING/RANGE SERVICING D.M.S Duct Maintenance Service DMS are at the very front of the cue when it comes to customer safety and air hygiene. All work carried out by our team willexceedthe guidelines of the tr19 and BSEN 15780-11 regulatory standards Contact: Dale Whittaker Tel: 0121 286 6661 Mob: 07733242382 Email: info@ductms.com Website: www.ductms.com Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment.

NFFF member discount. All works insurance compliant TR19 certification.

Video of clean available.

Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk

Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry.

Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning.

Contact: Paul Douglas Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk Spettro Duct Clean Professional duct cleaning services.

Contact: Amy Kieran Tel: 08001522640 / 01773602603 Email: admin@spettro.net Web: www.spettro.net FINANCIAL, LEGAL AND INSURANCE Brian Thornhill Insurance We are a family run business, specialising in NFFF insurance for the fast food MEMBE DISCOU R industry since the 1980’s.

AVAILA NT BLE We insure a significant number of fish and chip establishments throughout Great Britain.

Contact: Lucy Thornhill Tel: 01924 499182 Email: quotes@brian-thornhill.co.uk Web: www.brian-thornhill.co.uk CF Capital Specialist provision of finance facilities to businesses operating

FIND US ON

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 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 Milner Solicitors Leeds-based Milners Solicitors has been helping businesses and individuals in the UK and Europe with expert legal advice and representation since 1897. Our personal service on every matter ensures every client benefits from experience and expertise that enables swift turnaround of work, as well as solutions and advice that have clients’ long term interests at heart.

We provide a full suite of Personal and Business legal services, including Dispute Resolution & Litigation, Commercial & Corporate Law, Commercial and Residential Property, Employment Law, Family Law, Wills & Trusts.

Contact: Mat Haynes Tel: 0113 3801 859 Email: mat.haynes@milnerslaw.com Website: www.milnerslaw.com Take Out Insurance Ltd Take Out Insurance is an independent broker providing specialist insurance policies NFFF for the fast food industry. We MEMBE DISCOU R insure over 4,000 food AVAILA NT BLE 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: 0844 855 4606 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com

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

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

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

Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk Larry’s Fishcakes Larrys Fishcakes have a proud tradition as the oldest independent fishcake manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion.

Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global

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THE

FishFriers REVIEW

NFFF Associate Members Business Directory industry innovator in providing quality value- added and natural seafood range.

All Pacific West’s food service products are designed to provide "convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market.

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

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

Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com Isle of Ely Over 40 years’ experience of serving the fish and chip trade.

A National Fish & Chip Award sponsor, we market the potato from field to frier.

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

Contact: Alan Peace Tel: 01454 201666 Web: www.kerryfoodservice.co.uk LoSalt LoSalt is the leading reduced sodium salt brand, offering all the flavour of regular salt but with 66% less sodium. LoSalt is ideal for customers looking for a healthier way to salt their fish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464 Email: cklinge@klinge-chemicals.co.uk Web: www.losalt.com/uk Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade.

Contact: Nick Hassell Tel: 01978 666102 Web: www.meadowvalefoods.co.uk Middleton Food Products ‘Manufacturers of the Nations favourite Batters.

Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’

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

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

Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee. Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool.

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

Contact: Karl Hodgson Tel: 0844 376 0023 Email: info@adande.com Web: www.adande.com Avanti Hygienic Walls & Cellings Avanti are a forward thinking nationwide company who have served industry for over 25 years. Avanti offer a ‘Concept to Completion’ service with our no compromise, dedicated installation teams, backed by a 25 year guarantee, that makes them number 1 for your hygienic installations.

Contact: Harvey Jones / Jill Foxton Tel: 0800 633 5105 Email: avanti.hygienic@btinternet.com Barland Shop Fitters Bespoke fish and chip shop refurbishment specialists operating throughout the UK! We design what your newly renovated fish and chip shop would look like, with 2D or 3D visual images. Then once you are happy, we carry out the necessary installations. Once completed you will have an attractive modern looking fish and chip shop. For a free quote, get in contact with Barland Shop Fitters today!

Contact: Robert Cleveland Tel: 0800 043 1153 Email: info@barlandshopfitters.co.uk Web: www.barlandshopfitters.co.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more 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 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 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 Sign Focus Signfocus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions.

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

WWW.FEDERATIONOFFISHFRIERS.CO.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 FILTRATION

Premier 1 Filtration Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com

Steve Hill Services Running low on Contact: Marie filter papers & The filter lady supplies, need a Tel: - your 01452 521081 or Mobile: 07860 service or repair for Merlin, Opal, & 232741 Email: fryingfilters@gmail.com Pura, Aries or Bitterling type oil filter Web: www.fryingfilters.co.uk 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 Suppliers of Reconditioned filter machines, Spares & repairs Mob: 07860 232741 For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer Email: fryingfilters@gmail.com Prompt, reliable, friendly service.

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 Olenex 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 fryers’ favourite for over 50 years.

Contact: Cyril Solomons Tel: 01322 444836 Mob: 07714 335464 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

ISSUE 1 FEBRUARY 2016

NFFF Associate Members Business Directory refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last."

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

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

Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie.

Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network.

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

Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk

sheets. “It’s A Wrap” custom printed greaseproof paper made easy!

Tel: 01327 301566 Email: itsawrap@jrpress.com Web: www.itsa-wrap.co.uk RANGES AND CATERING EQUIPMENT Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind.

Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years.

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

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

Nationwide coverage.’

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

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

PRINTING AND PACKAGING It’s a Wrap “It’s a Wrap” produce custom printed greaseproof paper. We print registered print from 1 to 4 colours from a thousand sheets to millions onto brown or white natural greaseproof paper.

We are unique in printing 4 colour process registered print including photos if required.

Our innovative production process has introduced an entry level for any business in the catering industry to have custom printed greaseproof paper with our minimum order quantity of only 1000

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

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Martyn Edwards/ Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very finest fish and chip frying equipment.

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

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

Contact: Steve Wilkie Tel: 01592 621 688 Email: info@scotrange.co.uk SAUCES Heinz – SqueezMe! Nowhere in the world is the Heinz brand as strong as it is in the UK and Ireland. Consumer surveys repeatedly demonstrate that Heinz is one of the most loved and trusted brands on the supermarket shelves. The company's iconic products include Heinz Beanz, Tomato Ketchup, Spaghetti in Tomato Sauce, Cream of Tomato Soup and Salad Cream.

JJ Food Service National wholesaler JJ Food Service is a £182m foodservice specialist with eight branches across the UK and more scheduled to be opening in 2016. The business delivers to Quick Service Restaurants, cafes, restaurants, local authorities and more, offering a wide range offish and seafood items including Frozen at Seacod, haddock, plaice, dogfish,cold-water and warm-water prawns, and Norwegian salmon. A range of fish & chip shop essentials are also available including condiments, packaging, chipping potatoes, batter mix and gluten-free options.

Next-day delivery is available for orders placed up until 9pm and same-day collection is available for all customers, seven days a week. JJ's three-month price hold means that customers can enjoy highly-quality products at competitive and consistent prices.63% of JJ’s sales come from orders placed online.

Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991 Email: info@jjfoodservice.com; sueguilfoyle@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’.

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

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

Tel: 0800 575755 Email: heinzfs@clementsretail.com Website: www.heinzfoodservice.co.uk WHOLESALERS Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk 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 ‘Suppliers to fish and chip shops, having distribution bases in Gateshead and Scotland covering North East of England, Cumbria and Scotland.’

Contact: Duncan McLean Tel: 0191 4828406 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk

All NFFF Associate Members are approved by the NFFF Board.

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

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It’s Official Available Now! The All New Merlin Masterfry Is Now The Most Poweful and Efficient Filter Unit Available In The UK Today Superpad Activated Carbon Single Pass

Superpad Clear Flow Single Pass

Kiremko Basket Liner for 4 x Finer Filtration

Rectangular for Bitterling BLA 170

Premier F24 Premsorb Superpad Suitable for Florigo Built in Filtration

42cm disc for Merlin, Bitterling Aries and Pura

Call 01325 377189 or Buy online @ www.premier1filtration.com

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WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 1 FEBRUARY 2016

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Traders Board FOR SALE Hopkins 3 Pan, 2 Chip box Island range. ÂŁ5000 This Range is in very good condition and offered for sale due to shop closure through Compulsory Purchase.

There are 3 pans 600 x 600 and 2 chip boxes and 3 top heated display cabinets.

On the serving side there are 3 Bain Marie' this are different sizes and are fully interchangeable.

1) 5 x Third size pans 2) 1 x 1 Full size pan 3) 4 x Third size pans The range has being regularly serviced and maintained, however although it is in full working order, I feel that a partial rewire may be advantageous.

The range can be viewed any time by arrangement, please note buyer to remove and transport, the range is available between Friday 25th March - Saturday 2nd April.

A goodwill deposit secures purchase Contact Dave 0777 366 9397 Email davebrooke21st@gmail.com

Relief Fryer Wanted 2 weeks cover for the 1st September to 16th September covering the two owners.

Must have experience in running a fish and chip shop restaurant and take away.

Having knowledge of ordering stock would be an advantage.

Working days are Tuesday to Saturday as current staff will cover the Monday. We are closed Sunday.

Mon - Thurs hours are 11.30 a 2.30 & 4.30 -9ish Fri and sat is 11.30-9ish. Morning prep starts at 9.30 Comes with 2 bedroom accommodation and a garage.

Contact us by email or phone baystrudi@googlemail.com or 01566 248064

All it takes is a service 6 simple steps from old to new Poor cond itio unworthy n deemed of use.

Fish fryer/Manager Experienced fish fryer/manager seeking employment anywhere in UK considered.

Accommodation would be preferable.

Please contact Craig on 07473688015 or email pricecraig1969@gmail.com

1. Collection and return by Pre arranged Couriers 2. Assessed 3. Engineers Report 4. Repaired and Serviced including PAT Test 5. Restored, Safe, Efficient, fully working machine, Satisfied customers 6. All work carried out by a qualified engineer includes 3 months warranty on all new parts

al, ly function Efficient, fulned machine!

Reconditio

Contact Marie (The Filter Lady) Mobile: 07860 232741 Phone/Fax: 01452 521081 Email: fryingfilters@gmail.com www.fryingfilters.co.uk

PLEASE NOTE: The Fish Friers Review is the membersâ&#x20AC;&#x2122; 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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ISSUE 1 FEBRUARY 2016

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.

Tel Michael on 07580799763 or Darren on 07974676224.

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

Federation Noticeboard Contact your local representative PRESIDENT Mr Gregg Howard Tel: 07702 552900 E-mail: gregghoward@uwclub.net Our Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW VICE PRESIDENT Mr Stuart Atkinson Tel: 07885 249855 E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ TREASURER Mr Andrew Crook Tel: 07748 631697 E-mail: andrew@skippersfishbar.com Skippers, 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

Regional Directors for England

NFFF AREA 6 Dear Federation Member Welcome to a new year of trading.

We invite you to join fellow business colleagues in a get together on SUNDAY 10 APRIL FROM 12.00 @ PISCES FISH AND CHIPS 21 High Street, Thrapston, Kettering, NN14 4JJ Many thanks to Adam for use of his shop Join us for lunch and chat, sharing best practices and keeping up to date on all NFFF matters and industry news. We usually finish by 4.00pm Please book in with me Alan Doggett townfryerhitchin@gmail.com or 01462 437021 Looking forward to seeing you.

Mr John Wild Tel: 07792 216454 - E-mail: jgwild13@gmail.com Tarnbrook Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ Mr Mike Smith Tel: 07913 537105 - E-mail: grumpsusa@yahoo.com C/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJ Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2 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

Welsh Area Council Sunday 21st February 2016 at 10.30am Venue Details: Hotel Cardiff North, Circle way east, Llanedeyrn, Cardiff. CF23 9XF Telephone: 029 2058 9988 Agenda 1. Introductions, Apologies for absence 2. Minutes of previous meeting 3. Presentation by Stelios Theocharous - Logic behind batters, frying and ancillary products - Questions and answers 4. Election of next presentation 5. Any other business 7. MEMBERS SECTION - Financial report for the year - Regional Directors report 8. To close meeting Chairman - Steven Muscat 07929787262 Treasurer - Zohaib Hussain 07515557517 Regional Director for Wales - John Penaluna 07903864869

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Other Regional Directors REGIONAL DIRECTOR FOR SCOTLAND Mr Stuart Atkinson Tel: 01307 464009 - E-mail: northstchipshop@aol.com North Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ REGIONAL DIRECTOR FOR NORTHERN IRELAND Mr Alan Hanna Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD REGIONAL DIRECTOR FOR WALES Mr John Penaluna Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk The Chippy and The Cafe, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

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REVIEW

10 questions with...

David Berry, finance manager, JJ Food 1. What would you do with £500,000?

Gulp - I need to speak to my financial advisor! Just kidding, I would probably end up doing what everyone does –invest some of it, plus help the children get on to the property ladder.

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

My wife and I love walking so a break built around a longdistance footpath would be fantastic. There are so many beautiful parks and conservation areas here in the UK that we haven’t seen yet. We wouldn’t even need to go overseas.

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

I’m an armchair sports fan – I catch the highlights in the evening.

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

Superhero powers would come with super-responsibility – I’ll stick with being human.

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

There are lots of people I know that I haven’t seen in ages so, much as I’d love to say Mother Theresa or Bill Gates, my perfect dinner party would actually comprise of my wife and a few of our good friends.

6. Describe your perfect weekend.

Have you not guessed already? I would love to spend the weekend away somewhere picturesque covering a shortdistance footpath. There’s nothing quite like a refreshing and invigorating walk to enjoy the country air.

7. What is your favourite drink?

Water. No, really, it is.

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8. Do you prefer cod or haddock?

Cod – it’s juicier.

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

Home cooked, courtesy of Mum – she used to grill the fish and make the chips herself - not like the readymade oven chips you get now - proper home-cooked food.

10.

What is your prediction for the fish and potato industries?

The traditional fish & chip market will be around for some time. The independent sector in particular will need to evolve to keep up with developments within the chains. The general foodservice market is moving towards healthier options and fast food outlets, including fish & chip shops, will need to respond with fresher, higher-quality ingredients.

There are opportunities for independents to differentiate themselves by offering more Unique Selling Points – such as homemade sauces and breads.

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