Fish Friers Review Issue 2 2016

NFFF PRESIDENT’S BANQUET & BALL 25TH SEPTEMBER - BOOK YOUR TICKET TODAY ON 0113 230 7044

THE

FishFriers

ISSUE 2 MARCH 2016

1913-2016 103 YEARS SERVICE TO THE TRADE

REVIEW

CA CAT ATCH CH A FR REEE REE EE MONTH MO MON M MONT ON ONTH O NTH NT N TH T H Car ard Te Te errrm erm miinal m mina minal naal Rental n ent en e nttal aall

In

ith

nership W Part

Pages 10-19 Oils & Fats

Page 21-24 Frying Range Survey

1st Mon nth h FREE FR + FREE Setup p £25 To owar ards NFFF Member bership p Latest Car a d Payment aym Te echnologyy 2DD 3DJH %NQ ,NQD (MEN

UK In-House I Customer Support

ime ited tim imit lim

Caall C al Us FREE REEEE To RE Today od 0800 080 080 08 00 08 88 881 81 8 18 810 104 10 04 Quote u “NFFF NFFF” FFF F ”

ends 29/04

Visit chipandpinsolutions.c andpinsolutions ons.c ns.c .cco o.u o .uk uk

offer /16

Page 32 Workplace Pension

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

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Points of View

Contents...

Page 4

NFFF President’s Banquet & Ball

Page 6

Npower NFFF Partnership

Page 8

Training Academy

By Gregg Howard, NFFF President I would like to say a huge congratulations to both Henry Colbecks Limited and Friars Pride for running two very successful trade shows and for those members that attended I hope you took the opportunity to meet up with fellow Fish Friers and to take advantage of the many show offers. The exhibitions are a great place for you to meet and greet new suppliers, existing suppliers, and also likeminded fish friers. The knowledge and contacts you can build up at these exhibitions are priceless.

Page 10-19 Oils & Fats Page 21

Frying Range Survey

Page 26

Why Scotrange

Page 30

Fire! Are you covered?

Page 32

Workplace Pension

Page 34

Exhibition Time

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

In the past few weeks the final arrangements have been made for the 2016 AGM and President’s Banquet and Ball that is taking place at the Celtic Manor Hotel on the 25th September. We have an exciting day and night planned. We are delighted to announce James T Blakemans Co Ltd as the Principal Sponsor of our event and we are pleased to be working with them.

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

If you wish to attend the event please add the date to your diary, tickets are available from Head Office, with a discounted rate for early bookings!

(Please turn to page 4 for more details).

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

In Issue 2 of the Review we are once again running our NFFF Frying Range Survey which we also ran last year. It is always important for us to learn your thoughts on all aspects of the fish and chip trade and frying ranges are no exception. Last year we collected a lot of data and this year we hope to build on the information gathered. To collect year on year of data gives us great confidence with the information we are gathering and we will discuss the results with the frying range manufactures and members alike.

The questionnaire can once again be completed in the physical copy provided in the magazine or much easier by logging onto your computer and visiting www.nfffsurvey.com.

TY

OF

THE NATIONAL

FE

EP

RO

ER

DE ON TI RA

P

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

FISH & CHIP QUALITY AWARD

DE

RATIO N OF SH

Est.

1913

F RIE R S

TIO N A L F NA E

qualityfishandchips.co.uk

FI

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

RS

TH

IS S I G

SH FRIE

N IS TH

O F FI

Fish Friers Review

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

Booking Deadline – 1st April 2016, Copy Deadline – 8th April 2016, Publication Date – 6th May 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

The work place pension is something we all as shop owners have to offer to staff. If you don’t already have your shop’s pension in place the federation has tried to take the pressure off you. Working with Clayton Holmes & Naisbitt we have set up a scheme for all fish and chip shops which will start with a one off cost of £345 instead of the £500 you will have to pay elsewhere. As an added bonus to members, if you do use the scheme we have set up for you, you will be entitled to a £50 discount off membership upon renewal. You can find out much more if you turn to page 8.

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

1

THE

FishFriers REVIEW

Your

Federation

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

Membership New and Returning Members February and March 2016 Contact Name

Shop Name

Location

Contact Name

Returning Members Mr Savvas Andreou Mr Matthew Williams Mr David Ashton Ms Susan Turner Mr Jim Cowie Mr Chris Pittaras Mr Asif Ali Mr Steve Muscat Mr Ouday Hikary

Sea Pebbles The Crispy Cod Fish Bar Ashton's Fish & Chips The Lighthouse Fish Bar Scrabster Seafood Bar The Plaice King Kod Yan's Fish Bar Hikary's Fish Bar

Mr Kamaljit Singh Gill Mr Michael Cartwright Mr Tahir Ahmed Mr Pardip Singh Mr Mark Steadman Mr Paul Summers Mr Chris Richards Mr George Georgiou Mr Jonathan Bellamy Mrs Donna Dallas Mrs Ruth Ward Mrs Debbie Atkinson Mr Lyndon Walker

No shop Yet- Provisional Member Fullers Fish & Chips No shop Yet- Provisional Member No shop Yet- Provisional Member No shop Yet- Provisional Member No shop Yet- Provisional Member Arnold Palmer Putting Courses Ltd Catchems End Fish Bar Camblesforth Fisheries Dolphin Chip Shop Wardz Traditional Fish & Chips` Debbie & Rachel's Plaice Catterick Village Fisheries

Shop Name

Location

New Members (continued) Pinner, Middlesex Cardiff, South Glamorgan Stockport, Cheshire Sale, Cheshire Caithness, Highlands Winchester Preston, Lancs Cardiff, South Glamorgan Port Talbot, West Glamorgan

New Members Leeds, West Yorkshire Mouton, Northampton Newcastle Chester Le Street, Leigh on Sea, Essex Tumble, Llanelli St Leonards on Sea, East Sussex Bewdley, Worcester Selby, North Yorkshire Nairn, Invernesshire Hartlepool Darlington, County Durham Catterick Village, North Yorkshire

Mr Shamchi Eftakhar Mr Martin Robinson Mr Lee Roberts Mr Paul Hymas Mrs Saira Abid Miss Samantha Gent Mr Wayne Speight Mr Steven Kelleher Mr Simon Keeling Mr Peter Collins Mr Lyndon George Miss Hannah Hall Mr Kris Cottrell Mr Jason Nicolaou Mr Gethin Davies Mr Enir Hikary Mrs Tessa Turner Mr Manpreet Lachhar Mr Bhupinder Anjla Mr Stanley Yau Mr Jarrod Sellers Mr Pritapal Sandhu Mr David Sharp

Dodworth Road Fish Bar Robinson's Traditional Fish & Chips Catch Seafood No shop Yet- Provisional Member No shop Yet- Provisional Member No shop Yet- Provisional Member Waynes Plaice The Dolphin Restaurant No shop Yet- Provisional Member No shop Yet- Provisional Member Pit Stop Café No shop Yet- Provisional Member The Flying Fish Norton Fisheries Lime Crab Hikary's Fish Bar The Chippery Hooked Fish & Chips Crest of the Wave Church Hill Chippy No shop Yet- Provisional Member Cod Frydayz No shop Yet- Provisional Member

Barnsley, South Yorkshire Billingham, Cleveland Halifax, West Yorkshire St Helier, Jersey Newport, Wales Chorley, Lancashire Barnsley, South Yorkshire Ilfracombe, North Devon Bradford, West Yorkshire Darlington, County Durham St Clears, Carmarthenshire Leeds, West Yorkshire Wokingham, Berkshire Stourbridge, West Midlands Newquay, Cardiganshire Port Talbot, West Glamorgan St Asaph, Denbighshire Uxbridge, Middlesex Heanor, Derbyshire Redditch, Worcestershire Lincoln, Lincolnshire Telford Hayward Heath

Training The NFFF welcomed 42* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop.

During the March three day course, the NFFF welcomed Mark Corbally as a guest frier.

Upcoming three day training courses are as follows: 4th, 5th & 6th April, 9th, 10th & 11th May, 6th, 7th & 8th June

Quality Award New and Returning Members February 2016 Contact Name

Shop Name

Location

Naz Islam

Cavier Plaice

Weymouth , Dorset

Christie Gray

The Trawler

Golspie

Jim Cowie

Scrabster Seafood Bar

Caithness

George Stavrou

Georges Fish Bar

Bristol

Matthew Black

Black's Finest

Lancaster

Simon Blissett

Premier Fish Café

Devon

George Michael

Oceans

Returning Members

Leeds

New Members Helen Clokey

Quays Fish & Chip Shop

Barry Camfield

North Beach Fish & Chips

Bridlington

Lee Roberts

Catch Seafood

Halifax

2

Lancaster

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

NFFF Activities Date

NFFF Activity

Key

NFFF Representitive GH

Gregg Howard, President Stuart Atkinson, Vice President

15th & 16th February

Two Day Training Course

RW

17th February

Drywite Young Fish Frier of the Year Debrief

GH, RW

SA

18th February

One Day Training Course

RW

AC

Andrew Crook, Treasurer

23rd February

One Day Training Course

RW

JP

John Penaluna, Regional Director

28th February

FRY I.T Exhibition, Peterborough

AC, CM, RN

29th February

NFFF Staff Appraisals

AC, GH, SA

3rd March

One Day Training Course

RW

7th, 8th & 9th March

Three Day Training Course

CB, LF, RW

8th, 9th & 10th March

IFex Show, Belfast

AH

JW

John Wild, Regional Director

AHA

Alan Hanna, Regional Director

MS

Mike Smith, Regional Director

HM

Hugh Mantle, Regional Director

CB

Craig Buckley, Regional Director

11th March

One Day Training Course

RW

22nd March

Drywite Young Fish Frier of the Year Best Practise Day

RW

CM

Craig Maw, Regional Director

CM

KC

Karen Clark, PA to the Director

RW

Richard Wardell, Training & Accreditation Manager

RN

Robert Norris, Media Co-Ordinator

HB

Helen Brook, Training & Qualification Co-ordinator

AP

Arthur Parrington, Training tutor Lynda Fielding, Trainer

22nd March

Nutritional Testing Debrief

Board of Director Enquires NFFF Member Enquiry

NFFF Official

Banking Enquiry

MS

Fish Fridge

JP

Frying Range

HM, JP, AC, MS

LF

Fats & Oils

JW

CB

Craig Buckley, Trainer

Equipment

CM

DH

Dan Harding, Trainer

Media Enquiry

AC

DH

Dennis Tate, Trainer

New Associate Members Hilton Smythe Sector: General Trade – Business Transfer Agent Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com

NFFF MEMB E DISCOU R AVAILA NT BLE

Npower Business Sector: Business & Card Payment Suppliers Tel: 0800 980 8410 Website: www.npower.com/NFFF

NFFF MEMB E DISCOU R AVAILA NT BLE

Shopper Anonymous Sector: General Trade Contact: Chris Lowe Tel: 07818 015317 Email: chris.lowe@shopperanonymous.co.uk

NFFF MEMB E DISCOU R AVAILA NT BLE

Trade News • The NFFF are extremely sad to learn of the passing of former member, NFFF Trainer and South Yorkshire President Wilf Rhodes at the age of 86. (Tribute to Wilf can be found on Federation Noticeboard page 43) • The NFFF are pleased to welcome Npower Business as a new NFFF Associate Member, to learn what member benefits are on offer turn to page 5 & 6.

• The NFFF are working alongside Clayton Holmes Naisbitt Financial Consultancy and the Carey Corporate Pensions to offer NFFF members, fish and chip shops and takeaways in general a simple cost effective pension solution. (Turn to page 8.)

• The Fishermen’s Mission National Fundraising Day o In recent years many NFFF members and their customers have helped raise funds for the Fishermen’s Mission by taking part in Fish Friday and we would like to thank you for doing this.

FIND US ON

3

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Celtic Manor Supreme!

James T Blakeman & Co Ltd become the Principal Sponsors of the NFFF President’s Banquet & Ball The National Federation of Fish Friers are delighted to unveil James T Blakeman & Co Ltd as the Principal Sponsor of the NFFF President’s Banquet & Ball, which takes place on Sunday 25th September 2016 at the Celtic Manor in Coldra Woods, The Usk Valley, Newport, South Wales.

This year’s premiere event in the trades social calendar, is the NFFF’s 80th AGM and President’s Banquet & Ball. The award winning Celtic Manor is set in 2,000 acres of panoramic parkland in the beautiful Usk Valley. Once again we have a fabulous entertainment package lined up with an evening of fine food, wine and dancing into the early hours.

John Penaluna, NFFF Regional Director for Wales said "We are absolutely delighted to announce James T Blakeman & Co Ltd as the Principal Sponsor of the NFFF President’s Banquet & Ball, having worked closely with James T Blakeman & Co Ltd in the past we believe we can only achieve a night that will be remembered long into the history of the NFFF” Philip Blakeman, Managing Director of James T Blakeman & Co Ltd, added "James T Blakeman & Co Ltd is the home of the famous Supreme Sausage for the fish and chip industry. Founded by James Blakeman in 1953, a strong focus has always been on quality, this has made us a leading manufacturer in both the UK and export markets.

Being the Principal Sponsor of the 2016 President’s Banquet & Ball underlines our support for the industry. Much like our products, we are looking forward to a supreme night in Wales.”

Tickets Tickets are on sale now and are priced at the superb value of £67.50. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering four-course meal, evening long entertainment and dancing into the early hours. It is a great opportunity to enjoy the company of fellow fish friers and industry colleagues. Such was last year’s popularity we had a waiting list, so book early to avoid disappointment! Tickets are available now through NFFF Head Office in Meanwood, Leeds. Please telephone 0113 230 7044 or email mail@federationoffishfriers.co.uk

Staying the night?

We’ve also negotiated an excellent rate of £90 for single occupancy or £115 for a double room, the rates include breakfast for guests attending this event and are available for Sunday 25th September only. These rates only apply until the 31st July. Book early to avoid disappointment by calling the reservation team direct on 01633 410 337 quoting ‘National Federation of Fish Friers’ and place your booking today!

Bringing the Family Children are welcome but cannot attend the NFFF President’s Banquet & Ball and any guests intending on bringing children can arrange for the babysitting service.

They would need to pre book the babysitting service online, please see link below; http://www.celtic-manor.com/evergreen-nannies The cost is £15.50 per hour from 6.00pm until late.

Minimum number of 2 hours for up to three children.

Parents are advised to contact the Nanny direct for exact prices.

4

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Putting energy savings back on the menu - npower Business pays us a visit Head of npower Business, Philip Scholes, got a taste of the world of fish and chips on his recent visit to NFFF HQ, with a crash course in frying. While preparing fish and chips under the watchful eye of NFFF Training & Accreditation Manager Richard Wardell, Philip also got the lowdown on what’s going on in the industry from Andrew Crook, one of the Federation’s Directors.

Philip’s visit marked the start of npower Business joining the Federation as an Associate Member, and of the energy supplier offering NFFF members the chance to claim £200 off their bills by switching to npower for the gas and electricity supplied to their business.

more and more products and services to help them manage their energy consumption. Examples of cost saving measures our members are making include exchanging florescent tubes for LEDs, and turning down fryers during off peak times.”

NFFF members who are already npower Business customers won’t miss out either, as the same offer applies if they choose to renew their contract – see opposite for more details.

You can watch the film we made of Philip’s visit to the NFFF including Andrew’s comments on issues faced by fish and chip shop owners on the npower YouTube page.

Philip Scholes said: “The fish and chip shop industry is a multi-million pound industry. Energy represents just one part of a fish and chip shop’s expenditure, coming somewhere after staff, food and rent, but it’s a significant cost that is increasing and at a faster rate than other overheads.

“It makes sense for fish and chip shops to purchase energy efficient equipment. Although this often involves a larger outlay initially, it can be money well spent in the long-term. What this ultimately means is that chip shop owners can put more cash into the business rather than paying out on energy bills.”

Philip spent the whole morning learning the tricks of the fish and chip trade, and Richard really put him through his paces – even down to finishing the chips by hand with a traditional peeler! As most readers will know first-hand, although fish and chips use only a few raw ingredients, it takes time and serious elbow grease to prepare everything properly. With the cost of produce and materials continually increasing, fish and chip shop owners have to balance the cost of everything they use with the quality, as well as always bearing in mind what customers are willing to pay.

NFFF Director Andrew Crook commented: “Fish and chip shop owners are increasingly having more and more costs imposed upon them. Our members are therefore continually having to looking at

FIND US ON

Join us on Social Media: @npowerBusiness

npower-business

Find information on energy saving measures and other advice on our website: http://www.npower.com/business/save-energy/

npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line.

As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers.

Get a quote today by calling: 0800 980 8410 Find out more and request a call back at: www.npower.com/NFFF and we’ll call you.

Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF

7

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

NFFF Training Academy Customer Service Training New Training Courses

Case Study – North Street Fish & Chips

The NFFF Training Academy will be working with Shopper Anonymous to deliver three, 1-day courses on improving customer service within your business. The three dates for the upcoming courses are; 19th April 2016 12th September 2016 14th November 2016 The courses will consist of two modules which are outlined below.

Delivering Memorable Customer Service Our training will help you better understand and be able to deliver a consistently positive customer experience, which will improve the number of customers returning to your business and telling others about it. At the end of the course you will: • Understand the critical nature of consistent positive customer experience in your business • Know what customers want • Be able to identify different types of customer and better interact with them • Understand how body language and other forms of communication can have a significant impact on your customer’s experience • Know how best to handle complaints • Have learnt about the “5 Golden Rules” of customer service.

“O wad some Power the giftie gie us To see oursels as ithers see us!

It wad frae mony a blunder free us,” Robert Burns In other words: If we could have the gift of seeing ourselves as others see us it would save us from making many mistakes.

This is exactly the gift that a mystery shopping program will give your business.

North Street Chip Shop in Forfar has been using Shopper Anonymous to provide a mystery shopping program for over 12 months to monitor customer service and food quality.

In the early stages we had fortnightly visits, which allowed us to quickly and objectively identify the weakness in our customers’ experience. A training plan was then developed with the assistance of Shopper Anonymous to address the issues.

Now we are in maintenance mode and our monthly visits ensure we are maintaining our now higher standards of customer service and identifying areas of further improvement.

We have seen our turnover increase by 12% since starting to use Shopper Anonymous. It is no wonder that all the large national retail chains use mystery shopping programs. This is a great way to ensure your business is delivering the best service possible ALL the time.

New addition to the NFFF Training Academy

Helping People to Buy

Welcome Peel Tech

Our training will help you understand how you can increase your average transaction value per customer. By the end of the course you will:

We thrive to promote best practice and the Peel Tech works by taking the waste from a typical potato peeler, separating the waste skin and compacting the potato starch to allow the operator to easily remove the waste for recycle use.

• Understand what stops us selling more • Have defined the right time to help people to buy • Understand which of your products will have the biggest impact on your average transaction value • Have considered the language needed in your business when describing food/drink that will grow your average transaction value.

Course Details NFFF Training Academy, Leeds 19th April 2016 - 10:00am - 16:30pm Maximum 10 people per course Cost - £145+VAT for NFFF Members - £175+VAT for non NFFF Members To book your place, please call Helen Brook on 0113 230 7044 or email h.brook@federationoffishfriers.co.uk

8

The Peel Tech is a new innovation concept which allows all food companies undertaking potato processing such as fish and chip shops, fast food outlets etc to meet their discharge requirements under the new Government Legislation on Waste Regulations enforced by SEPA in January 2014. Failure to comply with this new regulation could result in a fine of up to £40,000.

The Peel Tech unit will then power flush the water down your drains keeping then free from waste and starch deposits.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Accep p C pt Car ard P Paymen aymen ymen men nt nts From om Only O £11.9 £11.9 99 per month*

04/16 fore 29/0

81 8104 NFFF”

Visit

o.uk

THE

FishFriers REVIEW

The First Lady of Oils and Fats The Filter Lady passes on her words of wisdom on the importance on managing your frying medium.

The importance of cleaning your oil daily can prolong the life of your oil and fats and at Steve Hill Services we provide you with all the tools to use which in the long run could save you money. The money that can be saved every day could potentially provide you with sufficient funds to hire a new member of staff, buy some new equipment, or provide you with a well-earned holiday.

We supply reconditioned machines, papers, superpads and filter bags and I can also service and potentially upgrade the filter machines, maintain and service old machines that may be in store cupboards.

Spares, repairs, & servicing of your Merlin, Bitterling, Opal, Aires, Pura oil/fat filter machines including Kuroma Pressure fryers.

Servicing and repairs are undertaken by highly qualified and reputable professional engineers.

Commodity Watch

Proper Tasty Great flavour appeal, with that special Fish & Chip shop taste

FAS Fish Report

Proper Quality Made from high quality pork to a recipe developed especially for the Fish & Chip market

Proper Performance Perform brilliantly in the deep fat fryer, with an exceptionally good holding time in hot boxes

Proper Profitable High margin product offering opportunities for incremental sales

Proper Value For Money A quality product competitively priced for excellent value for money

Proper For You Available in sizes 4s and 8s

Call 01482 314 700 for more information

It’s not support o (Reg

10

One of the longest periods of relative price stability in recent years shows no clear sign of changing in the short term. The blue line above is NFFF survey prices in each month. The red line shows prices smoothed over the previous 12 months so gives a good idea of what’s been happening when you take out the “noise” of day-to-day price fluctuations. The fainter trend straight-line moving across from bottom left to top right corners is a computer-generated trend line which cannot take any account of market circumstances.

As I’ve been saying for some while now, we seem to have reached a new equilibrium where catchers and distributors are content to keep supplying and Fish & Chip shop owners content to keep buying. Easter is early now just ahead so we look forward to a good summer and continuing strong customer preference for our products. FAS fillets tick all the right boxes so make sure you get your orders in early.

John Rutherford Executive Director – Fasfa Ltd.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

14 March 2016

ISSUE 2 MARCH 2016

Take Good Care Of Your Oil

By Craig Buckley of The Fish Bar at Sunnybank Road Drywite Young Fish Frier of the Year 2011 / Field to Frier Award 2016 Oil Management There are 9 main areas that as a frier we are constantly battling. Some of these are more common issues and some less so but the reality is they are all our obstacles as a frier!

Starch / Sugar - We have in place very strict practices to ensure we play our part in prolonging the life / quality of the frying medium. This starts with our potatoes. We ensure we purchase potatoes that only contain between 2022% dry matter and sugar levels of 0.25% or less. This ensures the right levels of starch and water in a potato.

Excess starch /sugar in the potatoes caramelises during cooking and this will break down the oil and ruin the appearance and taste of your food.

We also ensure we store potatoes correctly. 8-10°C off cold walls and floors and out of direct sunlight, preventing the process of photosynthesis which would change the characteristics of our potatoes and cause sprouting and other defects. Our next step is to prepare our chips correctly. Once chipped and de-eyed, our potatoes are thoroughly rinsed to remove any excess starch. We then use Drywite All Seasons correctly including using timers and measuring devices to make sure we follow “the 6 steps“ exactly. The last step of this process is one often skipped, it is vital to allow the chips to dry for at least 1 hour.

At The Fish Bar our ethos and goals have been the same since the beginning - QUALITY FISH & CHIPS! Quality is our priority whether it is our shop image, our customer service, marketing and especially our finished product!

At The Fish Bar we put a lot of effort into sourcing our raw materials to ensure the highest quality of finished cooked product.

Most of you will probably agree 90% of the food that leaves your shop goes through your frying medium (palm oil, vegetable oil, groundnut oil, beef dripping etc) therefore it is essential that you fry in good quality oils and fats. At The Fish Bar we rely on Frymax to help us produce the excellent results we achieve.

Frymax is a fully sustainable palm oil that offers us consistent performance time after time. Using Frymax for nearly 9 years has helped us achieve the accolades we have and more importantly been one of the factors that has helped us grow our business over the years by 600%.

Buying the right quality of oils and fats is, however, just the beginning…

FIND US ON

Water – Water and oil do not mix well so reducing the levels of water into pans is key. Keep pans dry, dry food as much as possible, leave chipped potatoes to dry; don’t use wet skimmers. Check extraction hoods are not dripping condensation into the oil. Check that items like batter tins are well dried after washing. Never use water on or near a range when cleaning up. When using frozen food, shake off any excess ice crystals or better still correctly thaw out products to eliminate frozen crystals.

Air – Keep pans covered when not in use (protects from light and contamination too).

Keep pans covered during quiet periods.

Salt – Don’t salt food prior to frying as it will break down the oil; spicy food tends to have more salt in the coating.

Heat – Hot idle oil breaks down. Reduce the temperature to 150°C during quiet periods and cover the pans if possible. Note that the temperature range between 70°C and 120°C has an unfavourable effect on the stability of the oil so it’s not recommend to idle at these temperatures.

The hotter the oil, the quicker it will break down (advise a maximum of 180C). Check thermostats are reading correctly by using a calibrated temperature probe to check the oil temperature.

11

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Maintain burners/elements and check for hot spots.

When heating solidified Frymax, slowly heat to 60C to melt it first, so that the oil near the heat source is not ‘burnt’ (therefore increasing the amount of breakdown products) before increasing it to the desired cooking temperature.

Some modern ranges have a ‘melt’ or ‘pulse’ cycle which does this.

Carbon – Burnt food particles create carbon which degrades the oil. Skim after each batch and filter at least daily to remove smaller particles. Deep clean on a regular basis to remove very fine particles and residues. Change filter paper regularly. Don’t filter good oil through a bed full of carbon/burnt food particles. Battered or breaded products can release excessive amounts of crumb or dust into the oil, so always shake off excess crumb away from the fryer before cooking.

Detergent – This breaks down the oil and can be dangerous if it comes into contact with the oil as it creates foam. Rinse and dry equipment thoroughly after deep cleans.

Meat Products – Unbattered meat products and chicken will degrade the oil. Also ingredients with a high sugar content such as onion rings, breaded mushrooms are harmful to the oil. Some friers use a separate small pan for these products.

12

Metals – Keep copper, brass and iron away from contact with oil, it only takes 50ppb to reduce frying life by 50%, it’s quite dramatic. Use stainless steel utensils and replace broken equipment as it may only be stainless steel coated.

Contamination with these metals can develop acrid, biting, bitter and even sour flavours and odours to food and oil.

In addition to the above pointers a key thing to help your oil management is to adopt a topping up method. The goal for medium usage is to top up 20-25% of its volume each day.

This will help keep your oil in great condition. The truth is that oil management is made easier the busier you are as oil is naturally absorbed into products a little bit at a time.

Following all of the above really has helped our business prosper and it will help yours too! Without the above we wouldn't have been able to win a Quality Award, Field To Frier 2016 Award and to have won Young Fish Frier Of The Year Award so its helped us no end within our industry too.

All our knowledge and experience has come from NFFF training, Frymax Good Frying Guide and tutorials plus industry help from peers and online resources. The help is out there to ensure your last portion of fish and chips were as good as your best!

To obtain a Frymax Good Frying Guide please call 07714335464 or e.mail ukinfo@olenex.com

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Tasty Fried Food with P100 P100 has been the frying fat of choice for over 60 years amongst professional fryers. This quality product enhances the flavour of the food as it’s free from additives, animal fats, hydrogenated oils and low in Trans Fatty Acids, which makes it stand out within this ever-changing and thriving industry.

Vandemoortele is a family-controlled food group established in 1899, who manufactures high quality food products for supply across Europe including the premium frying fat P100.

Vandemoortele are members of NEODA; where all members work to a strict code of practice to ensure customers get exactly what is promised in terms of weight, labelling information and authenticity.

Vandemoortele are in an enviable position of having a number of factories in Europe capable of producing oils, fats and margarines, therefore can ensure that the factory that manufactures P100 only produces fat. This safeguards from contamination from any other ingredients, in particular water, allowing the integrity of this highly-refined frying fat to be maintained. A product of this quality will work well in a wide range of conditions but it performs best when handled with respect. As all quality fryers are aware, buying top quality ingredients is only part of the success of an excellent fish and chip shop; correct handling of these ingredients is also crucial.

The best tasting fried food is dependant upon the temperature and duration of the deep-frying process, the heating of the fat will lead to a change in composition, eventually leading to it’s degradation. In order to produce optimal sensory results the oil must have experienced some initial thermal decomposition. On the other hand degradation is not reversible, the processing must aim at obtaining and maintaining optimal conditions for the production of tasty food for as long a time as possible. This is not a simple task. As complex physical procedures and chemical reactions take place during deep frying, which are influenced by temperature and also the interaction between the fat, the food item and the atmospheric oxygen. Solid fats like P100 offer a higher temperature and oxidation stability than soft oils, and therefore contribute positively to the flavour of the food. Soft oils may also require the addition of stabilizing agents that are not necessary with P100. Three parameters have substantial influence for consideration: the quantity of fat absorbed by the food, the quality of frying fat and the degradation status of the frying fat. In order to reduce the fat absorption by the fried food, the correct processing temperature and the draining off of the fat is of substantial importance and helps to maintain fish and chips as the most nutritious of the fried takeaway foods available.

P100 should be melted gently at a maximum of 60 °C before being raised to an optimum frying temperature of around 170-175°C. Avoid allowing the fat to reach a temperature above 180°C. Higher temperatures do not mean shorter cooking times, but lead to a faster fat deterioration and accelerate the acrylamide formation within starch containing foods. 80% of the fat absorption occurs

14

during the cooling process rather than the frying process, therefore the draining off of the fat should be carried out whilst the fat is still hot. Preliminary stages of fat oxidation are formed in the temperature range 70 to 120 °C and quickly form aromatic compounds when the oil is heated up again.

The oil uptake of fried food leads to a constant discharge of frying fat from the fryer. The missing quantity of fat must be supplemented regularly. The fat degradation is not accelerated by the continuous addition of fresh fat but helps to produce food with constant quality. The degree of degradation should be held at a constant level between 10-18% total polar compounds. With a daily exchange of approximately 20-25% of the used fat against fresh fat, the measurable degradation can be kept constant and therefore the fat can be used longer producing good tasting fried products.

Intensified darkening of the fat is not a measure of deterioration, the colour is almost always caused by the reaction of proteins with fat components or sugars. Only the determination of the polar compounds and the polymer triacylglycerols permit an objective evaluation of the degradation of the product and therefore equipment to measure these levels is recommended.

After completion of the deep-frying process, the still warm fat should be passed through a temperature-resistant filter in order to remove small particles of food residues and breadcrumbs as their presence can accelerate the fat deterioration.

Increasingly, continuous filtration systems are used which clean the fat during the frying process.

For best results food should be as dry as possible before frying. Frozen food should be thawed thoroughly, and crumb-coated products should be shaken well to prevent excess crumbs entering the fat.

Covering of the fryer when not in use protects the fat against oxygen, light, dust and water, preventing additional fat deterioration.

Vandemoortele has a purpose built R & D Centre where a team of highly qualified experts in all areas of food production ensure that they are at the forefront of oils, fats, margarines and applications technology and ensure that solutions are always available for this fast moving and evolving industry. The combination of the 63 year pedigree of P100, the 117 years of experience in Vandemoortele, the processing tips above and quality Fryers ensures that excellent tasting food is assured for years to come.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

VITO UK Q&A with Burton Road Chippy The VITO 80 has been sold into both mobile/takeaway fish & chip restaurants with huge success. Take a look at our website and see what our customers say. The VITO filtrates up to 80 litres per minute on a 4 minute cycle which enables you to use it during operational times and not have to wait till the end of the day. Suitable for both solid and liquid oil, the VITO 80 is a labour saving pressure filtration system which will substantially save you on oil costs and give you a cleaner, better tasting product with no “black bits” We trialled our machine at one of the most successful Fish & Chip Restaurants in the UK, winners of the NFFF Quality Award Champion Award and the Marketing Innovation Award – Burton Road Chippy. Read what they had to say about our product.

Q). Now that you have used the VITO for a couple of weeks what is your professional opinion?

A). We have found it to be a very effective filtration system

Q). Do you see the VITO being a benefit to fish and chip shop owners?

A). Vito would benefit chip shops who currently have flat bottom pans.

Q). How simple did you find using the VITO? A). This system is THE most simple system we have ever experienced.

16

Q). Do you think it is value for money?

A). We believe it is value for money, the initial cost can be recouped within months due to the savings on oil consumption.

Q). How did you find cleaning the VITO? A). Piece of cake!

Q). What in your opinion is the good points of VITO? A). The most beneficial point for us was the fact you can choose to filter at frying temperatures, exceptionally easy to clean, fast and minimal storage space required. (particularly ideal for mobile chip shop operators)

Q). What in your opinion if any are negatives of using the VITO? A). The negatives for us were being unable to use in all of our pans (as they are not all flat bottomed) and being unable to drain the pan completely to be able to clean out the bottom of the pan.

Q). How did you find the professionalism and knowledge of VITO staff?

A). The Vito staff are friendly, professional and extremely knowledgeable.

Q). Would you recommend the VITO to friends and colleagues in the business?

A). We would definitely recommend the Vito to mobile operators and colleagues using flat bottom pans on ranges.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

Meet The Best Por ta t ble Oil Filtter System m For The Fis sh And Chip Industr y:

®

TH HE VIITO 80 * R E F F O S! L A MBER E I M C F F HE NF SPE FOR T Buy a VITO® 80 8 OIL FILTER SYSTEM and get 100 PA PARTICLE FILTERS + DE ELIVERY Y FOR R FREE!

ONLY T VA + 0 5 £18 <R RXU %HQHÀWV

VITO UK Tel: 01953 851914 8 sales@vitou uk.co.uk - www..vito ouk.co.uk *offer expires at the en nd of december 2015

•

Increa ase the life etime of your oil

•

Improve taste and quality y

•

Save labor time

H OST 2015

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Calling all NFFF Members - Your chance to become involved!!

The NFFF needs you! Frying Range Customer Service Survey, Round 2 Following on from last years successful inaugural ‘Frying Range Customer Service Survey’ we are once again collecting everybody’s thoughts and views on your frying range. The Frying Range, it is the heartbeat of your fish and chip shop and is usually your first major purchase as a fish and chip shop owner. It gives that presence to your customer when they first walk into your shop and is the defining factor of how your products will look to them.

be found and completed on www.nfffsurvey.com or from page 22-24 of this month’s Fish Friers Review.

The NFFF frying range customer service survey has been approved by the NFFF Board of Directors and covers all questions from servicing to filtering to repairs. The survey can

We believe with having banked one years’ worth of data we are in a much stronger position in understanding our members thoughts and view on the frying range.

To help improve your services we need your contributions! We have spoken to all our major frying range manufacturers and involvement with all parties is needed. If you have any problems or issues with the survey, please email Rob at r.norris@federationoffishfriers.co.uk

Directions Complete your ‘NFFF Frying Range Customer Service Survey’ on www.nfffsurvey.com or simply fill in your Fish Friers Review Survey.

Click send and your answers will be stored with the NFFF

Or Complete your ‘NFFF Frying Range Customer Service Survey’ provided in your Fish Friers Review on pages 22-24. Then remove the pages and place them in an envelope and post to.

Federation House 4 Greenwood Mount Leeds LS6 4LQ

FIND US ON

21

THE

FishFriers REVIEW

> Once you’ve answered all of the questions, please pull this section out and return it to us. Thanks! <

Range Survey Questions Membership Number Member Name Email Address Shop Name Shop Postcode

2.

Equipment Details 1.

How old is your range?

Range Manufacturer

a. Less than 3 years

a. Hopkins

b. 3 – 5 years

b. Mallinsons

c. 5 – 7 years

c. ME-FF

d. 7 – 10 years

d. Florigo

e. +10 years

e. Hewigo 3.

f. KFE/Kiremko g. Preston & Thomas

a. High Efficiency

h. Henry Nuttall

b. Standard

i. Scotrange

22

Burner Type

j. Other

c. Other

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

4.

Hours used per week a. Less than 15 hours b. 15 – 25 hours c. 25 – 40 hours d. +40 hours

Type of trade a. All year round

9.

b. Seasonal

a. Start of the day

c. (If seasonal please state number of weeks)

b. End of the day

Filtering 6.

When do you filter?

10. How long before filtering do you leave it after turning the range off?

Do you filter your oil?

a. Do it straight away

a. Yes

b. 5 minutes

b. No

c. 10mins+ 7.

Is your filtration in-built or a separate external system?

Servicing

a. Built In

11. How often is your equipment serviced?

b. External

a. Every 6 months or less b. Every 12 months

8.

Temperature of Oil When Filtering

c. Every 18 months

a. <120 Celsius

d. Every 24 months

b. 120-140 Celsius c. 140-160 Celsius

12. Who services your equipment?

d. 160+ Celsius

a. Manufacturer b. Other Company

13. Is your engineer trained to work on your equipment by the manufacturers? a. Yes b. No c. Unsure

FIND US ON

23

> Once you’ve answered all of the questions, please pull this section out and return it to us. Thanks! <

5.

THE

FishFriers REVIEW

19. Cost of the repair?

Repairs 14. Has your range broken down in the last 24 months?

a. Less than £500 b. £500 - £1000

a. Yes

c. £1000 - £2000

b. No

d. +£3000

15. Do you have a manufacturer’s service contact? a. Yes

a. Yes

> Once you’ve answered all of the questions, please pull this section out and return it to us. Thanks! <

b. No

b. No

16. How long did it take for an engineer to arrive after calling? a. 1 – 4 hours b. 4 – 24 hours

20. Was there a call out charge?

Summary 21. Overall how satisfied are you with your equipment? (0 Very Unhappy - 10 Very Satisfied)

c. 24 – 48 hours d. 48 – 60 hours e. +60 hours

22. Overall how satisfied are you with the service?

(0 Very Unhappy - 10 Very Satisfied)

17. How long did the repair take? a. Fixed on that visit b. Fixed that day c. Less than 2 days

Further Comments Please give further details that you think may be of use.

(Number of parts replaced if more than one repair etc)

d. 2 days to a week e. Over a week

18. Parts Replace a. Pans b. Pan controllers c. Fan d. Other (please write below)

24

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

Premier 1 Filtration discusses Although I use the word oil in the article below, it covers both liquid and solid oils and fats.

different percentages. However in my experience there are too many factors involved to be specific.

Oil management is very important and daily filtration is part of the management process. Everyone runs their business differently and for those who have been doing it for decades, it is sometimes difficult to introduce new ideas and practices.

In some cases, it might last 25% longer in others up to 75% longer. Some operators because of good oil management, daily filtration and freshening may never need to change at all, whatever the savings. The one constant is the vast improvement in the quality of your product.

The trade is not like it used to be in the past. Fish and Chips are not just a quick meal anymore. Customers are demanding quality and consistency and if they can’t get that from their local Fish and Chip shop, there are plenty of other fast food establishments who will provide it.

Costs: A typical cost of a top end filter unit is around £2000.00 + VAT. The ongoing daily cost for filters is approximately £1.50 this equates to less than the sale price of 1 bag of chips per day. Keeping your oil spotlessly clean gives you a first class product. Compare this with a cup of Costa Coffee at £2.95 and you have a bargain. I have spoken to customers who have asked, “Do I need to filter every day” my reply to that question is the same every time. Once you start to use the machine and experience the results, if there is ever a day that something goes wrong and you can’t filter because you run out of time, you spend the whole day feeling guilty because you know your product is not as good as it could have been.

As younger, smarter and more energetic people enter the trade, even if it is taking over the business from parents, they are looking to constantly improve product quality. We are never too old to learn or too young to teach.

The quality of the oil in your business is essential; you can use the best quality fish, potatoes, and the best of everything. However if you are using degraded oil to fry in you are wasting your time because the customer can smell and taste it. They won’t come back for more, or at least not very often.

There are a limited number of ways to look after the oil.

1. Change it regularly – which is extremely expensive.

2. Manage it correctly by maintaining the levels, which give you consistent temperatures and consistent product.

3. Fry in sensible volumes of oil. The higher the volumes the lower the freshening percentages and freshening is extremely important.

4. Sieve regularly between frying. 100 times every 5 minutes is not too often (a bit of exaggeration here but you get the message).

5. Filter daily using one of the modern filter units, which has dual filtration, and filters to 0.5 micron. This removes the suspended particulate, which is formed during the frying process and is the main factor in oil breakdown.

There are big savings to be made by filtering. Different companies quote

FIND US ON

SuperSorb Carbon Pads are essential in the daily filtering operation.

Introduced to the trade by us in 2004, we have worked hand in hand with the manufacturer to achieve peak performance from the product. The filters need to be changed daily in order to achieve optimum results, blocked filters can cause overheating and damage to the equipment.

These filters are a standard size and are universal to this type of machine.

The development continues. We have recently introduced the upgraded SuperSorb Carbon Pads, which we are offering alongside the standard white version.

"The newly developed SuperSorb Carbon Pads have a unique combination of specific activated carbon and cellulose fibres, along with other activated adsorbents, with billions of tiny pores physically removing contaminants from your oil. These carbon pads are more efficient than any other type of filters in use today, ensuring your frying oil is filtered cleaner, so that it lasts even longer. You will use less oil and save more money as well as having more consistent food quality.”

25

THE

FishFriers REVIEW

Why Scotrange?

Scotrange was originally set up by Steve Wilkie and Craig Donaldson in 1995. With over 60 years experience in the catering industry, specialising in Frying Ranges, Scotrange as a company have accumulated a wealth of knowledge and experience. Not only in the servicing and repairs of many makes and models of frying equipment but identifying the best and worst features in different ranges and identifying the most reliable components. Scotrange also provide nationwide backup service with engineers located up and down the length and breadth of England and Scotland.

The moment you speak to Steve and Craig you instantly get submerged into the passion they have for their frying ranges and also the fish and chip industry as a whole. The key to a Scotrange is you are guaranteed a frying range that is, • Built to Last

“The range just doesn't stop, it's absolutely fantastic. It makes our working life so much easier as everything is exactly where we need it and that's one of the great things about Scotrange; they listen to what you want, then come up with a set of drawings at which point you can say, actually, I would like this or that and they will design it exactly how you want it.

Their expertise and knowledge is excellent as the team are all ex-engineers who have been in the business for over 15 years.”

Scotrange Message to NFFF Members - Our vision is to inspire you.

• Solid & Reliable • Easy to use

We embrace obsession, follow our hearts, not our heads and revel in the detail to make the Scotrange range stand apart, consistently out class the established benchmarks, yet comfortable, friendly and familiar.

• High Quality Filtration System • Ultimate Efficiency Burners

Our passion for thinking outside the usual constraints, while keeping a close eye on the trade usually means you will feel you should have had a Scotrange range years ago.

There are standards to be acknowledged, surpassed and improved upon. We at Scotrange meet these three things head on.

We work with you the individual fryer to create your ideal 'work horse' ultimate efficiency frying range, with a backup that does what is says on the tin; for the whole of the ranges long long life!

The moment you step away and speak to Scotrange users the passion of Steve and Craig is eclipsed by the magnitude of the passion of the end user. Ask a Scotrange customer one question and they will give you 30 minutes of discussion on just one of the reasons why they opted for a Scotrange.

Franco Morocco, FRANCO'S, Newmains, Wishaw

“Busy or quiet shop, the Scotrange is ideal for you. They are steady, durable, user friendly…just perfect. You can pay extra for this and that, but there is no need with the Scotrange, it does what you ask a frying range to do.

Over 10 years of manufacturing new ranges for many fish and chip shops across the UK, not once has a Scotrange pan been changed! One day everybody will have one when the penny drops, why? Because they are built by frying range engineers that have seen all the mistakes!

Call Scotrange for a free brochure on 01592 775 269

You can throw fish after fish into the pan on a busy Friday night and yes the temperature will drop but never below 5 degrees, it helps produce the quality my standards and customers desire.

If you want to start an adventure, and be guaranteed a happy ending you must choose a Scotrange.”

Rick and Ally Geggie, Harbour Fish Bar, Amble

26

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Shop Watch The Trawler, Milnsbridge, Huddersfield

Before

When the new owners of The Trawler realised its full potential was not being utilised, it was decided to completely redesign the interior and after a full refurbishment by Elite Shopfitters a stunning new Fish & Chip shop Takeaway has replaced a tired out-dated premises.

The Fish & chip shop is located on a busy high street, and required a complete refurbishment of both the Customer & Kitchen area’s.

All the existing walls, flooring, electrics & plumbing etc… were stripped-out, and new fixtures, fittings & services were installed.

Before

Before

The Take-away area had become dated, and had no real sense of character or identity, there were no significant features that provided any visual impact with the space, and the Kitchen / Prep.. area was not up to standard.

The works have totally transformed the interior into a contemporary space. with a number of bespoke features & high quality material finishes adding to the dramatic modifications of the interior, together with a hygienic and functional Prep.. / Kitchen area.

28

After

After

The Take-away area has been totally transformed, the existing counter range was retained but totally refurbished with new photographic images to the frontage, the walls have been tiled in a gloss “White” After rectangular and textured tile and the floor throughout is a timber effect porcelain floor tile which gives a “rustic” feel to the overall ambience.

The wall behind the range is covered with a feature “Dark Grey” pebble effect mosaic tile, whilst the existing shop-front has been replaced with a new “Grey” powder coated item c/w new signage.

The completed project took only 3 weeks from start to finish and the transformation has delighted both the owners & customers alike, proving once again that Elite Shopfitters have all the necessary skills & experience to transform any premises, and achieve a distinctive & unmistakable visual identity.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

Fire, the Facts! Expert Advice that Every Frier Must Read!

Written by Lucy Thornhill of Thornhill Insurance It’s the call nobody wants to receive and it’s the call to your insurance company that you don’t want to make. Imagine settling down at home after a long shift in your shop to the phone ringing and terrifying realisation that your empire and your livelihood are going up in smoke.

The Fire Protection Association claims that on average 9.8% of all large loss fires relate to Food and Drink Establishments, with those that have frying ranges at a significantly increased risk. Not only can fire devastate your business, but it is also a threat to yourself, your employees and your clients. The aftermath of a fire can have a detrimental effect on your business and once loyal customers may decide to go elsewhere.

We asked a valued client, Mr Paresh Patel of Claydon Fish and Chip Shop in Ipswich, who suffered a recent fire for some advice for NFFF members. He wrote, “We all think that it happens to others, not us as we have everything covered…that is, until it does!

We had a fire last year and the incident really drives home the importance of having full and adequate insurance cover plus dealing with a professional Insurance Broker who will work on your behalf to obtain for you the correct resolution.

On a day to day basis, constantly look around your shop as over a period of time the procedures that you would have so meticulously put into place, may start to slip and you need to spot any anomalies and ensure these are corrected.

Insurance companies place conditions on the policy, normally under the heading ‘Warranties or Endorsements Applicable’. I cannot stress the importance of ensuring that you have satisfied each and every warranty.

It may be boring ‘small print’ but should the unthinkable happen, you will have a better chance of a speedy settlement and getting back up and running quickly.”

As Insurance Brokers specialising in fast food insurance for over thirty years, in this article we share with you 5 things to consider in order to help avoid your shop being at risk.

1. The importance of regular Ducting maintenance and cleaning Industry statistics reveal that 70% of fires in commercial premises originate in extract ventilation systems, often due to the build-up of fats.

Always ensure that you read, and understand your insurance kitchen duct warranty. All good insurance policies have this specified and you need to ensure an independent specialist subcontractor is employed to clean and service the cooking fume extraction canopies and ductwork as stated in your warranties. Usually this is every 12 months, but some policies specify every 6 months.

Filters, traps or other grease removal devices should be cleaned on a regular, scheduled basis, at least weekly and records kept of such activities.

2. Frying Range and Equipment Safety Another common cause of fire in a fish and chip shop is the oil in the range catching fire. Oil reaches flash point just before it reaches 400 °C

30

and frying equipment should be fitted with a thermostat designed to prevent the temperature of cooking oils and fat from rising above 205°C. These thermostats are probably the most important piece of machinery in your premises. They may be small and difficult to see, but if they fail or are overridden, your premises are at risk! Look after them, have them checked regularly, temperature test them yourself, because if you look after them, they look after you!

Multipurpose fire extinguishers or other materials suitable for extinguishing oil and fat fires should be maintained and close by, ready for immediate use. Make sure you and your staff are comfortable handling them.

Pans also should be fitted with metal lids which can be shut down in the event of oil or fat ignition in order to prevent the spread of fire and the range must never be left unattended.

Local Fire Brigades, often offer a service visiting businesses to give advice of further fire prevention methods. This is usually free, so take advantage of everything they have to offer to maximise the safety of your business.

3. Staff Training Never underestimate the importance of staff training, something that may seem obvious to a more experienced Frier, might never cross the mind of an apprentice. The best practice is to have a standard training pack, and yourself and your employee to sign when each appropriate stage is trained and understood.

Always, always take the time to ensure that your employees are fully aware of the warranties and endorsements on your insurance policy and the importance of complying with them. Something that may seem unimportant can be the difference between being paid out in the event of a claim or not.

4. Waste Bits or Scraps (depending on where you are from!) can be a huge risk to Fish and Chip Shops and are often overlooked. We personally have seen numerous instances where the waste was left in the shop after closing time and these have spontaneously combusted, leaving the whole shop ravaged.

Waste should always be stored as far away from your property ideally in a metal bin and this is usually another insurance warranty.

5. Understanding Equipment If your fan starts making a noise, or not running quite right then turn it off and seek advice from an electrician. The motor could overheat and ignite fragments which may cause a fire to extend into the ceiling or walls.

Finally and possibly the most important point of all is to ensure you have the right insurance for your own shop, business and contents. Without the correct insurance cover, if the worst did happen, you are at risk of being unable to trade at all and may be unable to afford repairs.

Specialist insurance, such as Fish and Chip Shop insurance is a complicated business, and talking to an experienced insurance broker, with a bespoke package is highly recommended. In the event of a fire, or any claim, by using an Insurance Broker, there is always a point of contact, somebody working on your behalf with the insurance company and offering expert advice.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

In a puff of smoke...

Written by Georgina Perkins, Shap Chippy opportunity to touch base with the Federation and of course gives you time out to reflect on your own business operations.

• A critical incident can make finding a key a challenge, smoke can disorientate people in their own homes.

• Are all the exits clear and accessible at all times?

• Are keys in locks when staff are on premises?

• Do you check your emergency lighting every month?

• Are your extinguishers serviced regularly?

• Is your range and ventilation cleaned professionally, regularly – as recommended by the manufacturer and required by your insurer?

In March 2013 we attended the NFFF three day fish and chip shop management course so that we would have some idea of what we were doing when we opened Shap Chippy in April of that year.

One of the areas covered was Health and Safety and within this we touched on fire risks; one of the things that I found hard to believe was the possibility that batter bits could just spontaneously ignite! I couldn't get my head round it – why would something catch fire without a match, or some sort of flame? But there was an artist on our course who explained that she had experienced a (small) fire at her studio when a pile of oily rags heated up and started to smoulder...

I talked about this risk to some of the other chip shop owners I had been tapping for wisdom – one of whom had never heard of the phenomenon and in thirty years had never experienced it.

He's now retired so all is well! On the other hand within 6 months of opening, we had a “bits fire” - fortunately well contained within a metal bin which was outside. I didn't need any more evidence of the fact that all you need is fuel, oxygen and heat for a fire and we added “damping down the bits” to our list of closing checks.

When the NFFF advertised a Fire Safety training course it seemed common sense to go – we know we are working in an environment with hazards that we manage the best way we can, with in-built safety features on the range, proper cleaning and servicing regimes etc – but my view is that you can always learn something useful...

The course was run by a tutor from the ambulance service who had previously been a fire fighter. We learned that the most common cause of fires in commercial premises is arson! We experienced putting out fires with a variety of fire extinguishers and learned that they are really only of use against very small fires that have not reached the fat in the pans.

A course like this gets you in touch with other frying professionals with their own experiences to learn from, is an

FIND US ON

• If the worst happens, have you met any conditions required so that your insurance will provide the cover you need?

• Are all your staff aware – and constantly reminded – that in the event of a fire the priority is the safety of people? The key message must be “get out and get help”.

But don't take my word for it. Seek advice from your local fire prevention expert – or go on a course!

Associate members of The National Federation of Fish Friers.

Save hundreds of pounds in range service and duct cleaning charges!

Our unique fish friers insurance policy requires range service and ducting cleaning only once a year not six monthly like most insurers.

Simple, fast and competitive online quotations in minutes with immediate cover available!

Available through the official NFFF website at www.federationoffishfriers.co.uk or contact us direct on 01924 499182 (please mention the NFFF when ringing)

N FFF M E M BE DISCOU R N AVAILA T BLE

Brian Thornhill & Son 704 Huddersfield Road, Ravensthorpe, Dewsbury, West Yorkshire. WF13 3HU Authorised and regulated by The Financial Services Authority

31

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

Workplace Pension Message from Christine Hallett, CEO, Carey Pensions UK AUTO-ENROLMENT THE CAPACITY CRUNCH WILL HIT THIS YEAR FOR PENSION SCHEME PROVIDERS Dear NFFF Members Carey Pensions have partnered with the Federation to provide you with The Workplace Pension with special terms for all members via an online link.

For all employers that have not yet set up their workplace pension scheme to meet the government legislation for Auto-enrolment ...

NFFF Members have a special rate

Secure your pension provider for your scheme sooner rather than later. Don't leave it until you are due to Stage, even if your date is late in 2016 or in 2017...

Working with ALL employers of any payroll size across the UK, we are pleased to offer NFFF Members our Auto-enrolment and Workplace Pension solution at a special rate agreed with the Federation.

Why set up your scheme earlier than you need to?

• simple online set up process • clear pricing

Look at the numbers • The numbers yet to go through Auto-enrolment is 1.8m employers with 6 million employees needing to be assessed • 110,000 employers having a Staging Date for JanMarch 2016 • Reports from The Pensions Regulator quarterly provides details of the numbers and the fines that have been issued (Fines: £50 - £10,000 per day) and these numbers are rising - Escalating Penalty Notices issued under Section 41 of the Pensions Act

Again, why set up your scheme earlier than you need to?

• Not all pension providers will accept the smallest employers • Many providers will have already set a quota that they will want to accept to resource in 2016 and 2017 • Some providers are already increasing costs Remember, set up early and we will just "mothball" your scheme with no costs until your Staging Date arrives.

32

• peace of mind that you will be ready for your Staging Date with a quality pension for your employees Set up online today: https://www.directautoenrolment.co.uk/referrer /NFFF Registration is quick and easy. Before you begin please have the following information to hand: 1. Your Company Number - if applicable 2. The PAYE reference for any payroll(s) you have 3. Your Staging date – if you don’t know what this is, don’t worry, just click here to find out 4. Your payroll software provider e.g. Sage Any late stagers? Don't delay call us to help you set up to avoid receiving the daily fines that are being imposed by The Pensions Regulator. TEL: 01908 336010 We look forward to helping you get set up with your scheme in place to meet government requirements for your employees.

Any questions? autoenrolment@careypensions.co.uk

WWW.FEDERATIONOFFISHFRIERS.CO.UK

THE

FishFriers REVIEW

SHOWTIME! Fruition at the exhibitions!

2

0

1

6

In the month of February the annual Henry Colbecks’ What’s Cooking took place followed by Friars Pride’s FRY IT show. The two shows combined brought in over 3,500 visitors with both events bustling with live cooking demonstrations and on-the-day promotions.

The Great Yorkshire Showground was the destination this year for the Henry Colbeck’ s ‘What’s Cooking 2016 Fish Chip and Fast Food Exhibition. Yorkshire claims fame to a lot of titles, including being home of proper fish and chips fried in beef dripping. To this end the Yorkshire fish frying community came out in force along with exhibitors and fish and chip shop owners from across the UK who attended the highly anticipated event.

Once again the event provided a vital networking source for the

34

fish and chip owners to renew acquaintances and to also discover new brand, products and contacts.

At the end of February the fish and chip roadshow moved down to Peterborough and the Peterborough Arena hosted the ‘FRY IT 2016’. The home town of Friars Pride.

Much like the ‘What’s Cooking 2015 Fish & Chip and Fast Food Exhibition’ it was another chance for the NFFF to interact with new and existing members, and to build on our strong ties with the South of England.

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

Welcome to Whitley’s Pulse Batter Flour Our NEW ‘Whitley’s Pulse Batter Flour is NOT made from a conventional Wheat Flour but from 100% Natural Pulse Flour.

Courtesy of ‘Mother Nature’ our Pulse Batter contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than Wheat Based Batters. More importantly, when analysed by Food test Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! - producing a far less greasy product.

John Greenslade of The Kerry Lamb, observed “there is a lot less oil pick up and the frying media stays cleaner for longer.

The batter coats very evenly unlike more ‘bubbly’ traditional batters. It has a very pleasant taste and the customer response has genuinely been excellent with several people who had never previously eaten battered cod returning for more. An American visitor last week said that the ‘Pulse’ battered Onion Rings were the best he had ever had!!And it also makes excellent Onion Bhajis - and surprisingly, splendid short-crust pastry!!”

Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further. Customers are finding that they can fry 20%-25% more fish in the same amount of oil and from the same amount of batter flour.

Extended trials with four of our customers have also shown that Pulse has a better yield factor requiring up to 33% less flour to produce the same quantity of batter.

Nigel Hodgson of Hodgson’s Chippy, Lancaster found that our Pulse “Mixed well, used a lot less flour and was very smooth.

The batter was crisp and stood well in the hot cabinet. The taste was excellent with no ‘pallet cling’. It really complemented the taste of the fish and the reduction in oil pick up was remarkable!!”

Carl Heery of Fairfield Place, Buxton says “Pulse is truly fantastic! It makes my oil last longer, it goes a lot further than normal batters and gives a superb, tasty coating that has definitely increased my fish sales! One review on Trip Advisor since using Pulse wrote ‘Simply the best! The Cod is cooked to perfection in tasty, thin Batter’!”

FIND US ON

35

THE

FishFriers REVIEW

Foundation and Advanced Apprenticeships launched in North Wales The first of a series of employer roadshows on fish and shellfish apprenticeships was held in North Wales in February. UKRS Training staff, supported by Lee Cooper from Seafish and the Seafood Training Academy were on hand to explain the potential benefits of apprenticeships to employers ranging from bivalve purification operators through to fish and chip shops.

Although fish and shellfish apprenticeships have been available in Wales for some time, it was not until UKRS Training secured funding for North Wales that the advanced apprenticeship became available throughout Wales.

This represents a significant milestone, as advanced apprenticeships for the fish and shellfish industry are now available throughout the UK. Advanced apprenticeships are aimed at supervisors and managers and have been very well received throughout the rest of the UK. Now they will be available to employers across Wales as well as in Northern Ireland, England and Scotland.

Pictured with Lee Cooper are Ursula Hartland and Peter Kearney of UKRS Training. Peter has been active during February delivering fish filleting training courses for the Seafood Training Network for Wales, as well as supporting Ursula and her colleagues in delivering apprenticeships to fishmongers and fish friers.

For more information on this issue and the implications for Fish Friers in England post 2017 please visit www.seafoodacademy.org

Benefits of Apprenticeships A surprising number of fish and chip businesses involved with apprenticeships have been finalists or winners of various awards over the last 12 months. While we would not want to suggest that apprenticeships help you win awards, we would however suggest that the kind of forward thinking businesses that are enthusiastic supporters of staff training and development are exactly the kind of businesses that have very high standards, do well in competition and get involved in apprenticeships.

One such business is Fochabers Fish Bar which is owned and managed

by Darren Boothroyd. They are not only an active participant in Apprenticeships, but are also the winner of the 2015 Skills Development Scotland Micro Employer of the Year Award and were also a finalist in the NFFF Fish & Chip Quality Award â&#x20AC;&#x2DC;Championâ&#x20AC;&#x2122; Award category in the 2016 National Fish & Chip Award organised by Seafish.

For more information on apprenticeships in Wales please contact one to the three Welsh apprenticeship providers recognised by Seafish. www.seafoodacademy.org

Possible Progress Towards a Fish Frier Trailblazer?

David Sampson of the Department for Business Innovation and Skills has at last agreed to meet with fish friers to discuss the case for a fish frying trailblazer apprenticeship. Currently BIS are refusing to allow the development of such a Trailblazer for England on the grounds that existing Hospitality Trailblazers are suitable for fish friers, and fish frying is too narrow an occupation to warrant its own standard .

Thanks to continued pressure from Andrew Crook (Fish Frier Trailblazer Employer Group Chairman) and others within the NFFF there is now the possibility of convincing BIS that fish friers deserve their own bespoke Trailblazer apprenticeship. BIS have at last agreed to meet with fish friers.

32

Fochabers received their award from Richard Lochhead, Scottish Minister of Fisheries in

For more information on Fochabers Fish Bar and their experience of Apprenticeships please visit www.seafoodacademy.org

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

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: Steven Patrick Tel: 0191 4274534 Email: Darren.murrell@ greatannualsavings.com Web: www.greatannualsavings.com npower Business npower Business supplies gas and electricity to approximately 200,000 UK small-to-medium sized businesses (SMEs). We help businesses to reduce their energy costs and in turn improve their bottom line. As an NFFF member you can get up to £200 for your business with our exclusive member offer - for both new and renewing customers. Find out more and request a call back at: www.npower.com/NFFF and we’ll call you.

Contact: Call our dedicated NFFF members line Tel: 0800 980 8410 Website: www.npower.com/NFFF 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

FIND US ON

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 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 NFFF insurance policies for the fast MEMBE DISCOU R food industry. We insure over AVAILA NT BLE 4,000 food establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team of ‘in house’ underwriters, we are here to assist you with your insurance needs.

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

Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk 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

37

THE

FishFriers REVIEW

NFFF Associate Members Business Directory manufacturer in the UK, our tradional Northumbrian fishcakes have an excellent reputation with Fish & Chip shop caterers. This contunied with our range of savoury patties, such as Chees, Onion & Potato. Pork Sausage, Baked Beans with Potato, Corn Beef, Potato& Onion.

Contact: Craig Foster Tel: 0191-2571746 Email: info@larrysfishcakes.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality 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 Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help.

Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com 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

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 Shoppers Anonymous Shopper Anonymous delivers the most comprehensive customer feedback programmes, including mystery shopping, to help improve sales, profitability and customer experience.

Contact: Chris Lowe Tel: 07818 015317 Email: chris.lowe@shopperanonymous.co.uk Website: www.shopperanonymous.co.uk 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

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

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

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

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 UK-wide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fastfood 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

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 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 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

Suppliers of Reconditioned filter machines, Spares & repairs For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer Prompt, reliable, friendly service.

38

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

NFFF Associate Members Business Directory Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans.

German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS 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 refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last."

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

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

Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk

Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie.

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

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

Plumtree Proper Good Sausages.

Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson@karro.co.uk Web: www.karro.co.uk RANGES AND CATERING EQUIPMENT 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

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

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

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

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

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

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

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

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

FIND US ON

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 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

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

39

THE

FishFriers REVIEW

Th he No.1 Brand fo or gravy and currry sauce mixes.

Call ll now on C 012 254 668 810 to sp pice things up.

sales@ @spicetechnology.co.uk www.sspicetechnology.uk.com

Sc cotshaw Brook Ind Est, Est Branch h Road, Darwen, Blackburn, Lancs BB3 0PR

40

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 2016

0HPEHUV RI WKH ,QVWLWXWLRQ RI &RPPHUFLDO %XVLQHVV $JHQWV 1DWLRQDO $VVRFLDWLRQ RI (VWDWH $JHQWV DQG )HGHUDWLRQ RI 6PDOO %XVLQHVVHV

ttt͘ZK^ E^͘ K͘h< D />͗ /ŶĨŽΛĞͲƌŽƐĞŶƐ͘ĐŽ͘ƵŬ

ABI 0AHI 0H RHNK MABGDBG@ H? L>EEBG@ RHNK #BLA ABI 0AHI ,I \RX FRXOG EH LQWHUHVWHG LQ 6HOOLQJ \RXU )ULHG )LVK %XVLQHVV WKHQ SOHDVH FRQWDFW 5RVHQ¶V IRU \RXU «

#/"" 1")"-%,+" 20&+"00 3 )2 1&,+ #/"" 1")"-%,+" 20&+"00 3 )2 1&,+ /Ĩ LJŽƵ ĂƌĞ ƚŚŝŶŬŝŶŐ ŽĨ ƐĞůůŝŶŐ LJŽƵƌ ďƵƐŝŶĞƐƐ ƚŚƌŽƵŐŚ Ă 'ĞŶĞƌĂů ƵƐŝŶĞƐƐ dƌĂŶƐĨĞƌ ŐĞŶĐLJ Žƌ WƌŝǀĂƚĞůLJ͕ ĂƌĞ LJŽƵ ĐĞƌƚĂŝŶ ƚŚĂƚ LJŽƵ ǁŝůů ĂĐŚŝĞǀĞ ƚŚĞ ďĞƐƚ ƉŽƐƐŝďůĞ ƉƌŝĐĞ͘

zKh Kh> hE Z^ >>/E' z D Ez άϭϬϬϬ͛Ɛ͘

2XU 3URPLVH WR DOO 9HQGRUV e 2XU 3URPLVH WR DOO 9HQGRUV e

^ŽƵƚŚ ŶŐůĂŶĚ͗ ϬϮϬ ϴϱϯϵ ϲϰϮϲ EŽƌƚŚ ŶŐůĂŶĚ͗ Ϭϭϭϯ Ϯϯϰ ϮϮϯϰ

1A> #BLA #KB>KL @>GM

12 6$/( « 12 &200,66,21 12 6$/( « 12 &200,66,21 12 $'9(57,6,1* &2676 12 $'9(57,6,1* &2676 12 :,7+'5$:$/ )((6 12 :,7+'5$:$/ )((6 12 :(%6,7( &+$5*(6 12 :(%6,7( &+$5*(6

&DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH &DQ DQ\ RWKHU $JHQW SURPLVH \RX WKH VDPH 0DNH VXUH \RX DVN WKHP ILUVW 0DNH VXUH \RX DVN WKHP ILUVW

&29(5$*( 7+528*+287 7+( 81,7(' .,1*'20

KǀĞƌ ϭϱ͕ϬϬϬ &ŝƐŚ Θ ŚŝƉ ^ŚŽƉƐ ŶĞŐŽƟĂƚĞĚ ďLJ ZŽƐĞŶ͛Ɛ ƐŝŶĐĞ ϭϵϱϵ

FIND US ON

41

THE

FishFriers REVIEW

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

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

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.

42

WWW.FEDERATIONOFFISHFRIERS.CO.UK

ISSUE 2 MARCH 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.

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

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

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

Wilf Rhodes The National Federation of Fish Friers are extremely sad to announce the passing of former member, NFFF Trainer and South Yorkshire President Wilf Rhodes at the age of 86.

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

Upon the news former NFFF President Arthur Parrington had this to say on Wilf,

Other Regional Directors

"I am writing this to pay my respects on the passing of W A Rhodes. Whatever I write it will be difficult to do justice to a man who may not be readily identified by many fish friers in the country, but who in his time made a significant and very valuable contribution to the Federation, not only in his much loved Yorkshire but the UK in general. A true Yorkshire man, a former miner, hardworking, trustworthy and as a true Lancastrian I am allowed to say this, he was generous to a fault. I am proud to be able to claim him to have been a very good friend and colleague. He served South Yorkshire as its President also distinguishing himself as a member of the Federations National Executive Council, and was one of our first trainers when we opened the training school in Greenwood Mount in 1992. He was awarded a Meritorious Service Certificate for his services in 1990. In his private life dancing was his first love, for a big man he was very light on his feet and he spent countless hours running weekly dances locally. It would be fair to say Wilf was, like myself, one of the old school and although we have always been proud of our regional differences I could not have had a better friend.

My sincere condolences go to his family and his wife Margaret.”

FIND US ON

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

43

THE

FishFriers

ISSUE 2 MARCH 2016

REVIEW

10 questions with...

Des & Les Burton Road Chippy 1. What would you do with £500,000?

Well it would be great to have to ask yourself that question! If we had a spare half a million kicking about I have to admit the first thing I would do would be to buy a brand new Jaguar, then set aside money for our daughters university fees, landscape the garden, donate some money to charity ...now I think of it I'm not sure it would be enough!

Des would get his sensible head on and invest in the shop and want to save it for a rainy day!

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

My dream holiday destination in the UK is Lincolnshire! It’s a very diverse county with something for everyone from countryside, quaint market towns, history, cities, shopping and nightlife, there's always something happening not far away. Des loves anywhere in the UK that's an easy train journey as he loves to rest his eyes!

Our dream holiday destination abroad is probably one of the few things we agree on, Cyprus, we love the food, the people and the slower pace of life, Des is biased though as it's where he was born.

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

My favourite sport is Athletics, as long as I'm only watching! My least favourite has to be synchronized swimming! I really don't understand it.

Des is a lover of football (even though he supports Arsenal!) and his least favourite is cricket.

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

If I could have one superhero power it would be to be invisible as I'm so nosey, Des would love to have the speed of Superman then perhaps he could be on time now and again!

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

Well that's a really difficult one (and has caused a huge argument) It would now appear the dinner party is off! As the only one we can agree on is Nelson Mandela, who wouldn't want to spend time listening to what he had to say? I refuse to sit listening to Arsene Wenger and Des finds Alan Sugar way too annoying!

6. Describe your perfect weekend.

My perfect weekend would be a BBQ, sunshine, drinks and friends, Des would consider a perfect weekend to be a roast dinner (that I cooked) and football on the T.V.

44

7. What is your favourite drink?

We both agree on this one too, we enjoy a nice Brandy.

8. Do you prefer cod or haddock?

I prefer haddock whether it’s poached, pan fried or battered but Des much prefers cod and always battered.

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

My first memory of fish and chips is of being about 5 or 6 years old, we looked forward all week to Saturday lunch as that was our 'chippy' day. Des's first memory of fish and chips was being 15 years old and having just arrived in the UK from Cyprus and going to his Aunties fish and chip shop where he had his first ever fish and chips, that's when he became hooked!

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

I personally believe there will be a small decline in the number of fish and chip shops in the future, I think consumers expect far more than they ever have from any business and I don't believe it's any different in our industry, in the future I see business that don't invest in training, equipment, menu development and consider sustainability being left behind and will ultimately close but I do believe that fish and chips will remain a favourite. Des believes the future for our industry is bright, we are finally beginning to shake off the bad image that fish and chips often attracted in the past, with the training opportunities available to our younger generation, the ease of access to information on the internet and so many great shops stepping up to get the message that fish and chips is a natural nutritious meal out there it will ensure that fish and chips remains the nations favourite.

WWW.FEDERATIONOFFISHFRIERS.CO.UK