REVIEW - National Federation of Fish Friers

Transcription

DID YOU SEE THE NFFF TRAINING ACADEMY ON BBC INSIDE OUT? CHECK OUT OUR YOUTUBE PAGE TO CATCH UP!
THE
FishFriers
ISSUE 7 OCTOBER 2015
Page 20-23 NFFF AGM and Banquet & Ball
1913-2015 102 YEARS SERVICE TO THE TRADE
Pages 28-31 Potatoes
REVIEW
Page 32-33 MSC Top 50
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
Chippy’s − 60 years of frying
with
Chippy’s is a real family concern, currently in the fourth
generation of fryers and with eleven family members involved
in the business. Established in 1955 and with the addition of
successful mobile and catering businesses Chippy’s is run by
Glenn and Chris Edwards, with family help of course!
Alongside the family there is another consistent factor which
has helped them produce great tasting products. And that is
Frymax which they have been using as their cooking medium
since 1955. “We fry in Frymax which is of consistent quality,
odourless and doesn’t transfer taste” says Glenn, “This means
our customers get delicious fish and chips every time.
We have never had a complaint about Frymax in sixty years!”
Frymax is produced from top quality pure white sustainable
premium palm, which is additive free and contains no
hydrogenated oils. Not only does it guarantee consistently
good results, its performance is long lasting without any
deterioration in quality.
The Chippy’s family know that to produce the best you have
to use the best and there is none better than Frymax.
RSPO-1106018
The Fryers’ Favourite For Over 60 Years.
For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836
e-mail: ukinfo@olenex.com
www.olenex-uk.com
THE
FishFriers
REVIEW
Points of View
Contents...
Page 4
Inside Out, the inside coverage
Page 6
Top 10 Fish and Chip Shop
Page 12
FRY IT
By Gregg Howard, NFFF President
Well, there is only once
place where I can start and
that’s with the NFFF AGM
and President’s Banquet &
Ball and what an excellent
day it was for all involved.
Firstly, I must thank my
Vice President Stuart
Atkinson and his wife
Lindsay for the stunning
job they did in organising
the event and in convincing
the NFFF to hold this year’s
event in Scotland.
Page 14-16 What’s Cooking
Page 18
NFFF Open Day
Page 20-23 AGM & Presidents Banquet & Ball
Page 26-31 Potatoes
Page 37
Meet the new NFFF Associate
Members
Page 44
10 Questions with Eileen Kane
Thanks must go out to all
our sponsors; T. Quality,
Budding Rose, Scotrange,
Drywite, HZPC, Lo Salt,
Kerry Foodservice, Elite
Shopfitters,
James
T
Blakemans & Co and
especially Henry Colbeck,
who were our principal sponsors for the evening.
NFFF Team
Training & Accreditation Manager
Richard Wardell
richard.wardell@federationoffishfriers.co.uk
Training, Qualifications & Membership
Helen Brook
h.brook@federationoffishfriers.co.uk
We are delighted so many members, guests and friends attended and we
can confirm that the Scots certainly know how to party. There was great
entertainment ranging from the piper, Neil Thomson the Caricaturist, to
Colin Cloud and the Elaine Stewart Band.
Finance Manager
Fiona McStay
f.mcstay@federationoffishfriers.co.uk
The AGM took place at the Crieff Hydro and it is a pleasure to announce two
new Regional Directors of England, Craig Buckley (The Fish Bar, Crewe)
who has been involved for many years with the NFFF and our Training
Academy and also Craig Maw (Kingfisher Fish & Chips, Plymton) who is the
current NFFF Quality Award Champion Award winner and also an MSC
certified shop owner who holds the world record in offering 12 MSC
Certified fish species.
Media Coordinator & Fish Friers Review
Robert Norris
r.norris@federationoffishfriers.co.uk
Senior Administrator & Finance Assistant
Karen Clark
k.clark@federationoffishfriers.co.uk
Administrative Assistant
Eileen Kane
e.kane@federationoffishfriers.co.uk
TY
OF
THE NATIONAL
FE
EP
RO
ER
DE
ON
TI
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P
You can read all about the AGM and President’s Banquet & Ball on pages
20-24.
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? About 20% of the world’s
population derive a fifth of their protein from fish
Issue 8 Booking Deadline – 6th November, Copy Deadline –
13th November, Publication Date – 11th November
1913 - 2015 102 years’ service to the trade
Founded as the National Fish Caterers’ Review on
April 4, 1925.
Designed & Produced by Tebays, Leeds. Tel: 01943 870054
sales@tebays.co.uk www.tebays.co.uk
Use your smartphone to scan the
QR code and learn
more about the NFFF
On the 5th and 6th October we opened the NFFF HQ doors to welcome all
NFFF members, Associate Members and local businesses to the newly
refurbished NFFF Training Academy. Training is fundamental in improving
the fish and chip industry and the NFFF Training Academy is now offering
first class training through our experienced award winning trainers. We are
now able to provide a first class experience with the newly refurbished
training area. We must again say thank you to all our sponsors who have
helped to develop the Training Academy and it is another great example of
the fact that the NFFF Associate Members are here to support the industry
and promote training.
You can catch up on the highlights of the NFFF Training Academy Open Day
on page 18.
To complete an eventful few months we also had the final exhibition of the
year, the Fish Frying & Fast Food Show, held at Doncaster Racecourse by
T Quality and Fry Magazine. Once again it was another packed out show.
Thanks must also go out to Isle of Ely and Chippy Chat for the regular Isle
of Ely Open Day. The day offers a great insight into the hard work and effort
our potato farmers must undertake to keep our potatoes to the highest
standard for frying.
1
THE
FishFriers
REVIEW
News
Welcome
new
Associate
Members
The National Federation of Fish Friers are
pleased to announce the confirmation of two
new Associate Members. VITO UK & Milners
Solicitors have both joined and will offer
members new, exciting products and services
that will help your business grow.
VITO UK are the 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
National
Minimum
Wage
Fish Frying & Fast
Food Show 2015
Doncaster Racecourse was the destination this year for Fry Magazine and T.Quality ‘Fish
Frying & Fast Food Show’.
Exhibitors and fish and chip shop owners from all across the UK attended the highly
anticipated event, which once again provided a vital networking source for the fish and chip
shop owners to renew acquaintances and to also discover new brands, products and contacts.
The NFFF had its usual strong turnout at these shows, which gave our members a great
opportunity to meet with our newest member of the team Eileen Kane. Fry Magazine and
T.Quality staff didn’t stop at just putting on a great exhibitors show on Sunday but also put on
a great exhibitors dinner on the Satuday night.
Fish Suppers help
save lives at sea
The sale of our fish suppers
is helping save lives at sea.
John Dorys have teamed up
with RNLI and revealed a
deal to ‘sponsor a lifeboat
volunteer’ as part of the
RNLI’s
Fish
Supper
fundraising campaign for
Seafood week.
Fish and chip businesses
depend on fishermen and
the sea, so it is important that we support
them as much as we can. We intend to
fundraise and sponsor a lifeboat volunteer
every year and the staff are really looking
forward to planning and taking part in the
fundraising events.
Mark Polley, the director of John Dorys,
presented the first cheque for £1,527 to the
coxswain and crew of Donaghadee’s RNLI
Lifeboat Saxon during their weekly training
on Sunday. The money will cover the cost of
a full year’s training for a crew member.
The National Minimum Wage rate per hour
depends on your age and whether you’re an
apprentice - you must be at least school
leaving age to get it.
21 and over
2014
2015 (current rate)
£6.50
£6.70
18 to 20
£5.13
£5.30
Under 18
£3.79
£3.87
Apprentice
£2.73
£3.30
2
The RNLI charity saves lives at sea. Its
volunteers provide a 24 hour search and
rescue service around the UK and Ireland
coasts. Operating 230 lifeboat stations, the
RNLI have saved over 137,000 lives since it
was founded in 1824. It is important to us that
we support this great charity, as the RNLI is
independent of Coastguard and government
and depends on voluntary donations and
legacies to maintain its rescue service.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
CELEBRATING
30 SUPERIOR YEARS
GO SUPERIOR
FOR A CHANCE to win a ford fiesta
Nortech Foods proudly celebrate 30 years supply of Superior
beef dripping establishing Superior as the UK leading brand with a
loyal customer base ensuring it is here to stay for many more years.
Set the standard higher by using Superior in your fryer.
We’re giving away a brand new Ford Fiesta Studio to one of our lucky customers.
Simply look out for the voucher in every box of Superior beef frying fat purchased
between 1st September and 30th November 2015 for your chance to win*.
For your nearest stockist call 01302 390880
or visit www.nortechfoods.co.uk
* Vouchers found in 20kg boxes. Prize draw 14th December 2015. Prize is 1 x Ford Fiesta 3 door
Studio edition in racing red. For terms and conditions visit www.superiorprizedraw.co.uk
Ford Fiesta supplied by Stoneacre Ford Doncaster.
Box contains
20kg (4 x 5kg)
THE
FishFriers
REVIEW
Inside, Inside Out
Written by Barry Camfield, North Beach Fish and Chips
On the 28th September the NFFF Training Academy appeared on BBC ONE, in their
programme Inside Out. It featured three students and followed their training experience at
the NFFF Training Academy. If you visit the NFFF YouTube page you can catch up on the show.
Further to the show, we catch up with Barry Camfield and find out his inside story about why
he undertook training and his story from there.
The idea of creating a fish and
chip takeaway at my current
location has been sometime in
the pipeline. I first had a vision
that the location was crying out
for a chippy in 2008 when my
father opened a coffee and ice
cream kiosk next door. It took
about 18 months to negotiate
with East Riding of Yorkshire
Council Planning Department,
foreshores and valuation and
estates for this dream to become
a reality. The process started
back in the winter of 2011, some
3 years before I started trading.
The building was previously used as a deckchair hire and storage unit,
with no gas, drainage and minimal electrical supply. I knew it would be a
costly project to take on, so I decided to do as much work myself cutting
out a massive labour cost. Luckily I had some great friends who are
tradesmen to point me in the right direction and to approve all works
completed with the relevant paper work.
A new 100amp electrical supply, 44 meters of gas mains, water and
drainage were initially undertaken to feed the business. I started the
project September 2014 and it
took me 6 months to complete.
During the earlier stages of the
project I had been researching the
fish and chip trade and came
across the National Federation of
Fish Friers. In November 2014 I
attended the 3 day course they
offer in Leeds. I really enjoyed this
training course and
found it very
interesting and a
great insight to the
trade and it was
tutored by the best
in the business. The
practical sessions
were great, they
really let you get in
there and have a go
with professional
advise on offer right at your side.
I was so pleased I found NFFF and
attended the training course as
the knowledge I’ve gained is
superb.
Choosing the frying range was my
biggest headache, which
manufacturer to go with, how
many pans do I need and can
afford, after many late nights researching and reading forums I decided
to look into purchasing a Florigo range from Frying Solutions. A new
range was out of my reach as I had a set budget and so I opted for a
nearly new 3 Pan Island range that has proven itself to be impeccable
during peak periods throughout the summer season and my gas bills
haven't been too high either.
I was thrilled when the BBC approached me through the NFFF wanting
to follow my journey and progress when entering into the fish and chip
trade. I achieved priceless TV coverage across the whole of Yorkshire
and Lincolnshire.
From opening in March 2015 and even pre opening I had a mentor teach
me the real art of frying, with over 35 years in the trade my mentor was
a real asset to have by my side from planning to opening. I’d just like to
say a big thank you for everything you taught me.
I’ve had a very successful first season with great feed back from my
customers and local residents complimenting us on our product quality,
customer service, location and the new look of the entire building.
Customers have been spreading the word and on Tripadvisor, where we
are ranked 9th out of 163. I’ve been lucky to have a great team around
me this year and I am looking forward to the next 3 phases as I plan to
expand the business over the next 5 years with visions of extra seating
on a decked area over the beach and a 1st floor restaurant with probably
the best panoramic sea views in Yorkshire.
www.northbeachfishandchips.co.uk
4
World Famous Saveloy
London’s Finest Since 1867
The Gillard’s Saveloy has been made to the same
outstanding recipe for generations – it is widely
regarded as the finest of all saveloys, we hope
you will agree. Please call us today and start
selling the very best saveloy money can buy...
029 2085 3200
THE
FishFriers
REVIEW
UK’s Top 10 Fish and Chip
Shops Announced
The UK’s top 10 fish and
chip shops were announced
on Tuesday 6 October as
part of the 2016 National
Fish & Chip Awards,
organised by Seafish.
Cromars
St Andrews,
Fife (Scotland)
The shops, one from each judging region in
the UK*, will now ‘batter’ it out as they vie for
the ultimate title - Independent Takeaway
Fish and Chip Shop of the Year – and aim to
claim the title of the ‘best fish and chip shop’
in the UK.
Covering the length and breadth of the
country, the 10 finalists are:
The Dolphin Takeaway
Dungannon,
County Tyrone
(Northern Ireland)
Mister C’s
Selby, North Yorkshire
(North East England)
Hodgson’s Chippy
Lancaster, Lancashire
(North West England)
The Cod’s Scallops
Nottingham, Nottinghamshire
(Eastern England)
Hikary’s Fish Bar
Neath, Port Talbot (Wales)
Simpsons Fish & Chips
Cheltenham, Gloucestershire (Midlands)
Kingfisher Fish & Chips
Plympton, Plymouth
(South & West England)
6
Papa’s Barn
Ditton, Kent (London &
South East England)
Cox’s of Letchworth
Letchworth,
Hertfordshire (Central
& Southern England)
Aah! Pies
Available frozen in four
delicious flavours
Steak, Steak & Kidney, Chicken & Mushroom and Minced Beef
& Onion flavours available to order in case sizes of 12x235gms.
Each pie is wrapped in its own heatproof film.
Order from your wholesaler or
Call: 02920 853200 | Email: Bisto@petersfood.com
THE
FishFriers
REVIEW
SqueezMe!
Heinz Condiments Product News
Heinz Foodservice has recently launched two
delicious new SqueezMe! flavours - Classic
Barbecue and Garlic Sauce - alongside improved
packaging across the portfolio and a range of point
of sale units, all ready to be stocked. Now available
in six great flavours, the brand is supporting this
launch with new selfmerchandised cases,
HoldMe and carousel
units, as well as inoutlet posters to help
Fish and Chip shops
drive all-important
impulse purchases.
Consumer
trends for
condiments
The Heinz SqueezMe!
offering perfectly
meets consumers’
needs for a messfree, easy to use
sauce portion.
Research shows that
customers are willing
to pay up to 35p for a
Heinz SqueezMe! Pod
– that’s an almost
guaranteed sale with
every purchase. The
‘grab and go’ packs
contain almost three
times as much
product as a standard
sachet, offering
fantastic value for
money and even
more of the nation’s
much-loved Heinz
sauces.
NPD to support
profitability
Chris Gardiner, UK
Marketing Lead for
8
Heinz Foodservice, comments: “Continuing the
current success of our SqueezMe! pods, we are
pleased to introduce two more of the UK’s favourite
flavours to the collection. Heinz Barbecue sauces
are the UK’s market leading varieties and Garlic
Sauce is an all-time take-away favourite, so we’re
confident these new additions will exceed
expectations on both range and taste.
Fish and chip shops that currently give away free
private label sauces are doing so at a cost to their
business, so stocking our pods for extra profit
makes perfect sense.”
Available with a range of practical and appealing
stocking solutions; new Heinz SqueezMe pods are
available nationwide now. To get the Heinz
merchandise and POS kit, Fish and Chip shop
owners should call 0800 575 755.
s
e
c
u
sa
r
u
o
y
sell
d she
n
a
,
s
r
e
h
g
in
ell
Caroline is s
*
!
ess by £650
in
s
u
b
r
e
h
w
could gro
Extra sales make fish and chip shop owners smile from ear to ear - just ask Caroline.
With customers willing to pay up to 35p for each SqueezMe!** and containing almost
three times more sauce than a standard sachet*** there’s even more to be made.
So make sure you stock up now and start turning a cost into a profit.
Order merchandise now on 0800 575755
www.heinzfoodservice.co.uk
*Estimate yearly profit based on month-long trial (April 2015.) Retail price at the discretion of the retailer. **Independent research, The Value Engineers, March 2015. ***Compared to a 9g Standard Sachet.
Caroline, Sykes Fish & Chips
Tingley, West Yorkshire.
IT HAS TO BE
THE
FishFriers
REVIEW
Profit from little Pots
with Dinaclass!
They say that the best things
come in little packages and in the
case of Dinaclass, it’s in little
pots! Fish and chip shops are
finding it increasingly important
to supply products that can really
“hit the spot” with customers in
terms of taste and quality and the
addition of Dinaclass Curries and
Gravies to the menu can certainly help with this. The added
value line for customers will mean extra profit too – something
that every shop is interested in!
There are 6 varieties of Dinaclass Curry Sauce available: Without
Sultanas, With Sultanas, Vegetarian, Microwave, Red Sail Chinese
Curry and the most recent addition to the range, Irish, which is
rapidly growing in popularity across the UK. All of them are
bursting with flavour and have varying taste profiles from very
fruity (With Sultanas), to really Spicy (Irish). The 3 varieties of
Dinaclass Gravy Mix include Rich Onion, Original and Rich. As with
the curries, they’re made from the finest ingredients, they’re
ready-blended and they’re quick and easy to use. Microwave Curry
is perfect for those last few customers, or where demand is
growing as it can be made up in individual portions.
Dare to be Different with Chicken
Train Piri Piri Chip Seasoning!
This fantastic new product from Chicken Train, best known for
their highly successful range of Marinades and Breaders for
chicken, is perfect for fish and chip shops and other fast food
outlets selling chips.
Ready blended and ready to use; simply shake the seasoning
over cooked chips to add a
super-spicy Piri Piri
flavour. It’s as simple as
that!
There’s great potential to
increase profits, by selling
Piri Piri flavoured chips as
a premium line and it also
gives shops the
opportunity to offer
something new: always
important in the ever-competitive fast-food market. Shops can
use the seasoning behind the counter to ensure portion control.
As well as flavouring chips, the seasoning can be used on meat
to enhance the flavour e.g. Piri Piri burgers, Piri Piri chicken etc.
To encourage fish & chip friers to jump on the Chicken Train
and try this great new product, free samples and POS posters
are available. Just call 0800 138 1938, or visit
www.kerry-foodservice.co.uk today!
10
Plenty of extra profit can be made by selling Dinaclass Curry
Sauces and Gravy Mixes. A look at the Profit Calculator reveals
approximately how much money there is to be made in selling
these extremely popular, tried and tested products. It’s easy too,
with all the sauces quick to make and requiring the minimum
amount of space for storage and serving.
Dinaclass Curry – Profit Calculation for 1 x 4.54kg bag
Calculations based on 240 x 4oz Portions
240 Cups & Lids cost
= £6.00
1 x 4.54kg Dinaclass Curry Sauce cost = £16.25
Total Product Cost
= £22.25
Charge £0.80 for a 4oz portion x 240
= £192.00
Potential shop profit £216 minus £22.25 = £169.75
N.B. All figures are approximate.
Refills
To help customers
really maximise their
profits, Dinaclass
offers Refill packs of
the most popular
varieties of curry
sauce: Dinaclass Curry
Sauce Without
Sultanas, Dinaclass
Curry Sauce With
Sultanas and
Dinaclass Vegetarian
Curry Sauce. The Refill
packs contain exactly the same recipes and quality ingredients as
the regular packs, so customers can be sure of what they’re
buying. The Curry Refill packs each weigh 10kg.
Potential profits from Dinaclass Refill packs are huge! Take a look
at the example below to see the possibilities…
Dinaclass Curry – Profit Calculation for 10 kg Refill Pack
Calculations based on 540 x 4oz Portions from 1 x 10kg Dinaclass
Curry Bag Refill
540 Cups & Lids cost
= £13.50
1 x 10kg Dinaclass Refill Pack cost
= £28.50
Total Product Cost
= £42.00
Charge £0.90 for a 4oz portion x 540
= £486.00
Potential shop profit £486 minus £42.00 = £444.00
More information about Dinaclass Curries and Gravies can be
obtained by a call to the free Customer Careline on 0800 1381938,
or a visit to www.kerry-ingredients.co.uk.
THE
FishFriers
REVIEW
Save the date... FRY I.T. 2016
is returning to Peterborough
Brought to you by Friars Pride, the ultimate exhibition for the
fish & chip and fast food trade will be ‘coming home’ to
Peterborough Arena and promises a day of industry relevant
exhibitor’s, product innovations, promotions and more. Tickets
are free and those who pre- register for FRY I.T. 2016 will be
entered into a prize draw to win either an Apple Watch or iPadthe choice is yours!
1. Product launches and innovations in the trade
Once again, FRY I.T. 2016 will be packed with new and innovative
product to the industry, enabling customers to be the first to find
out how they can improve their business and menus.
2. Live cooking demonstrations and samples
Visitors will have the opportunity to see live cooking
demonstrations of new and existing products and sample what’s
on offer. Perfect for ‘trying’ before taking advantage of the
promotions available!
3. Something for the whole family
Friars Pride is a family business, therefore FRY I.T. 2016 has been
organised with the whole family in mind. As always, the day will
cater (quite literally!) for the whole family and will include free
balloon modelling, face painting and more, ensuring every visitor
can take advantage of the ‘one day only’ show promotions!
As usual there will be FRY I.T. raffles, competitions and prizes.
The last show saw The Stig, a racing car experience and the
chance to meet the Captain of your sustainably sourced ‘frozen at
sea’ fish trawlers, so who knows what surprises are in store for
FRY I.T. 2016!
4. Exclusive show deals
Show deals, discounts and bumper special offers will be available
exclusively on the day of the show, with each visitor given a Friars
Pride goody bag, containing a FRY I.T. 2016 order form, ensuring
outstanding promotions and brand new products are noted down
easily.
5. FREE seminars
FRY I.T. 2016 returns with seminars by leading speakers within
the industry. In the past, there have been business- benefiting
seminars on portion control, advertising, children’s meals, using
technology and maximising your menu. In conjunction with Friars
Pride’s Marketing Club, FRY I.T. 2016 will host invaluable FREE
seminars to improve any business within the industry.
6. Back by popular demand, The Drywite Equipment Shop!
The Drywite Equipment shop will also be back, by popular
demand, where any equipment purchased can be taken away on
the day, at a superb discount.
7. Confirmed Exhibitors so far:
Batter, Condiments & Dried Goods
Kerry; Henry Jones and Goldensheaf, Dinaclass
Middleton Foods & Middleton Paper
Keejays
Fast Food Systems
Heinz
Blenders Sauces
American Chip Spice
The Really Green Pea Co.
12
Fish
Rammi
Gadus
Atlantika
Royal Greenland
IQF Individually Quick Frozen Fillets
Frying Fats and Oils
Frymax
AAK - Q Frying Fats and Oils
FriWite
Duncrue - Q Toreno, Friars Choice, Spavins Beef Dripping
Frying Range, Equipment & Signage
Drywite
Drywite Equipment Shop
Florigo
KFE
Perfecta
Premier 1 Filtrations
Frozen Goods
42nd Street Chicken, Burgers and Sausages
Q Chicken Nuggets and Steaks – Lantmannen Danpo
Dovey Premium Products
Blakemans Sausages
Penny Lane - Halal Sausages
McWhinney’s Sausages
Mr President Burgers
Innovate Foods
Double A Kebabs
Pukka Pies
Wrights Pies
Ocean Sound Fishcakes and Scampi
Whitby Seafoods
Pacific West
Packaging, Cleaning & Preparation
Hook and Fish Packaging
Linpac Packaging
Saica Pack
Dempson Crook
Smith Bateson
Amipak
Sealed Air – clear 7oz and 10oz pots
Terinex
Drinks
Vimto
Cott Beverages
And more!
National Federation of Fish Friers
Seafish – National Fish & Chip Awards
Young Fish Frier of the Year
Fisherman’s Mission
It only takes a minute -pre- register now for your FREE TICKETS
to win an Apple Watch or iPad!
www.friarspride.com/fry-it
Or contact the FRY I.T. Team on 01733 316444
Sunday 7th February 2016
9.30a.m. to 4.30p.m.
Hall 2,
Yorkshire Event Centre,
Great Yorkshire Showground,
Harrogate, Yorkshire
HG2 8QZ
What’s Cooking? Exhibitions are organised and
managed by Henry Colbeck Limited, a major supplier
to the Fish & Chip and Fast Food Markets in the U.K.
for over 100 years!
What’s Cooking? 2016 will be our 23rd consecutive, annual exhibition with
approximately 100 exhibitors presenting products and services all relevant
to the Fish & Chip and Fast Food Markets.
Attending What’s Cooking? 2016 is guaranteed to keep you up-to-date with
all the latest news and ideas for the Fish & Chip and Fast Food Market.
There’ll be product demonstrations, product sampling, special offers,
new products, Children’s entertainment, prize draws and lots more!
Make sure you don’t miss it!
Fish & Chips and
Fast Food Exhibition
Beef Dripping
Vegetable Oils & Fats
Batter Flours
Curry Sauce & Gravy
Packaging
42nd Street CLASSIC Sausages
42nd Street Chicken
42nd Street Beefburgers
Chicken Products
Frozen-at-Sea Cod & Haddock
Scampi
Kebab Products
Catering Equipment
Filtration Equipment
Frying Range Manufacturers
Children’s Entertainment
FREE Coffee & Doughnuts
Seafish
N.F.F.F.
Sauces
Cleaning Products
Shop Fitting
Signage
Pizza Products
Pies
Savouries
Fish Cakes
Drinks
Trade Magazines
EVERYTHING!!
FREE entry tickets will be mailed out to every
Henry Colbeck Limited customer three weeks
before the exhibition.
If you are not a Henry Colbeck Limited customer
please contact us on 0191 482 4242 and we will
send you a FREE OF CHARGE ticket.
For additional information about
What’s Cooking? 2016 contact
Jackie Pearson, Head of Marketing,
on 0191 482 8409 or at
jackie.pearson@colbeck.co.uk
Sunday 7th February 2016
9.30a.m. to 4.30p.m.
Hall 2,
Yorkshire Event Centre,
Great Yorkshire Showground,
Harrogate, Yorkshire
HG2 8QZ
Exhibitors to date include:
What you will see:
Henry Colbeck Waste Cooking Oil Collection
Unilever Food Solutions
Brian Thornhill Insurance
Ocean Trawlers
Premier1Filtration
Meadow Vale Foods
LINPAC
Q Chicken Nuggets (DANPO)
KeCo
42nd Street Chicken
BRF U.K. Hot ‘n’ Kickin’
42nd Street CLASSIC Sausages
Smith Bateson
42nd Street Beefburgers
Easy Bags
KIDS ZONE
Coveris
FREE COFFEE & DOUGHNUTS
Innovate Foods
Q10.8
Elite Shopfitters
QXL
Double A Kebab
Q BRONZE
Saica Pack
Integer
Q PLATINUM, Q SILVER, Q AVANT,
Q SILVER & Q PALM
KFE
FriWite
BD Signs & BD Digital
KEEPITCLEAN
FLORIGO
Save & Select
Goldensheaf/Dinaclass
Fishermen’s Mission
RAMMI
Pizza Boxes
American Chip Spice Co
Seafish
Duncrue Food Processors
N.F.F.F
ASAP Limited
Chippy Chat
Polystyrene Boxes & Trays
FRY On-Line
Spice Technology
Fish & Chips and Fast Food Magazine
Scot Range
Young Fish Frier of the Year
Middleton Food Products
Wherry’s
Dempson Limited
Mattesson’s
Whitby Seafoods
Barr Soft Drinks
Middleton Paper
S & B Herba Foods
McMillan Pies
Goldfish Curry & Mr. Lee’s Pancake Rolls
Vimto
and lots more!!
Cott Beverages
Vegetable Frying Fats & Oils
Cleaning Products
Beef Dripping
Kebab Products
Batter Flours
Catering Food Products
Curry Sauce & Gravy
Trade Magazines
Corrugated Fish & Chip Boxes
N.F.F.F.
“bio-boxes” & “bio-trays”
Fishermen’s Mission
Cardboard Fish & Chip Boxes & Trays
Children’s Entertainment
Polystyrene Boxes & Trays
Seafish
Bags… All Sizes & All Materials
Pizza Boxes
Frozen Foods Including…
Frozen-at-Sea-Fish
Catering Equipment
Chicken Products
Frying Ranges
Beefburgers
Filtration Equipment
Sausages
Signage
Pies, Savouries, Fish Cakes, Scampi…
Shop Fitting
and lots more!!
Soft Drinks
Sauces
2,000 visitors will attend this
exhibition of which 500 to 550
will be the owners of their own
businesses.
A ONE DAY EXHIBITION
ESPECIALLY FOR
THE FISH & CHIP and
FAST FOOD MARKET.
“IT’S A MUST!!”
Henry Colbeck Limited
“More than just a supplier!!”
www.colbeck.co.uk Telephone: 0191 482 4242
THE
FishFriers
REVIEW
NFFF launch
refurbished
Training Academy
"The art of teaching is
the art of assisting
discovery." said Mark
Van Doren Poet, the
NFFF through the newly
designed
Training
Academy
hope
to
inspire, educate and
promote the thriving
industry of fish and
chips.
Across two days the NFFF Training Academy was the heartbeat of
the fish and chip trade as we welcomed NFFF members, NFFF
Associate Members, other local business and media channels.
On Tuesday 6th October the NFFF celebrated the official opening of
its newly refurbished Training Academy to NFFF members and the
local community and businesses. The NFFF welcomed Mark Corbally
from Mister C’s in Selby, on the day Mister C’s was crowned North
East Regional Winner of the Seafish Independent Takeaway Fish and
Chip Shop of the Year, we must offer a huge thank you for attending
and serving up some delicious lunch.
The day was a chance to showcase the facilities that the NFFF Training
Academy has on offer and it was also a chance to show that the
facilities are not solely for the fish and chip trade but will play a vital
role in the local community as a hub for local groups and organisation
to become involved and understand the fish and chip industry.
Monday 5th October started the two days of fizz and chips. Firstly the
NFFF welcomed the key Training Academy supporters who have
provided the NFFF with vital support in refurbishing the NFFF
Training Academy from James T Blakemans, Drywite Limited, Kerry
Foodservices, Mallinson of Oldham, T Quality and Vandemoortele.
The NFFF Officials, President Gregg Howard, Vice President Stuart
Atkinson and Treasurer Andrew Crook were on hand to welcome
representatives from Kerry Foodservice and T Quality to talk them
through plans for the Training Academy and to see the end product.
For lunch all NFFF Associate members attending the NFFF Associate
Members meeting were treated to fish and chips of the highest
quality fried by Rachel Tweedale, Drywite Young Fish Friers of the
Year Winner. Many subjects were keenly discussed including the
NFFF Quality Award and National Fish and Chip Day.
NFFF President Gregg Howard said“Training is essential to improving
the industry as a whole but also helps to introduce and assist new
people thinking of joining the industry. Our newly refurbished Training
Academy will now offer a first class course in a first class training
environment, with first class tutors. Training will help produce top
quality fish and chips for customers for years to come.”
David Lovell, Business Director of Kerry Foodservice commented “I
have been personally involved with the NFFF for over 40 years and
training of the next generation of Fish Friers to a high standard has
always been paramount for me – the opening of their state of the art
Training Academy is one of the NFFF’s best achievements and I and
Kerry are extremely proud to have played a part in this milestone in
the industry’s life.”
T.Quality one of the major supporters of the NFFF Training Academy
said “T.Quaility are extremely proud to support the NFFF training
academy with course sessions using our delicious Frozen at Sea Cod
and Haddock. The academy is focussed on improving the quality and
guidance within the Fish & Chip industry and coupled with T.Quality’s
product range, supplier experience and expertise to the trade, we are
a winning team!”
18
SHEER CLASS
The Supreme Sausage
James T. Blakeman & Co. Ltd.
Newcastle-u-Lyme, Staffs. ST5 7UF
Tel: 01782 569610
e-mail: admin@blakemans.co.uk
www.blakemans.co.uk
THE
FishFriers
REVIEW
Crieff, the picturesque market town in the Highland of Scotland, was host this year to the
NFFF AGM and Presidents Banquet & Ball, which took place on Sunday 13th September.
Firstly, we would like thank everyone who attended both events, we hope you had a
wonderful time.
79th Annual AGM
Motions for Resolution
• Gregg Howard said, to enable a positive move towards modernisation,
the Executive Council are requesting permission, following discussion
at the AGM 2014, for a change of title from Executive Council to Board
of Directors, this was agreed as was a change of Exectuive Councillor to
Regional Director
• The Board propose to amend the title of General Secretary to Personal
Assistant (PA) to the Directors.
As part of a long term strategy the Board of Directors are determined to
make the Federation a more efficient and streamlined business which
can respond quickly to changes in the industry and to the needs of their
membership in the most effective and cost efficient way.
To this end the Board, in addition to making high level decisions, now take
a far more pro-active role in the day to day running of the company and
are in regular contact with each and every member of staff at Head Office.
Since the departure of the previous General Secretary in February, the
Board have taken time to speak to staff individually and to assess the
needs of the business to ensure that the abilities and skill sets of the staff
match the business objectives.
Consequently the Board are confident that staff at Head Office all have
the appropriate skills and experience to manage their business areas
under the direction of, and with support from the Board. In these
circumstances the need for a General Secretary has diminished and it is
felt that a more appropriate role would be that of PA to the Directors.
The PA would
ensure that
decisions made by
the Board are
carried out and that
Head Office
continues to run
smoothly. The
Board realise that
this can only be
effective if:
• They continue to be pro-active and to work directly with staff ensuring
the smooth day to day running of the company.
• As staff changes occur the Board ensure that new staff are equipped
with the appropriate skill set and experience to carry out their duties.
Re-elections
National Officials
• Gregg Howard was re-elected to the office of National President
(unopposed).
• Stuart Atkinson was re-elected to the office of National Vice-President
(unopposed).
• Andrew Crook was re-elected to the office of National Treasurer
(unopposed).
Meet the new Regional Directors
Name: Craig Maw
Name: Craig Buckley
Title: Regional Director
Title: Regional Director
Shop Name: Kingfisher Fish & Chips
Shop Name: The Fish Bar
Shop Address: Chaddlewood Shopping
Centre, Plympton, Plymouth, PL7 2XS
Shop Address: Unit 2, 645 West Street,
Crewe, Cheshire, CW2 8SL
Contact Email:
craig@kingfisherfishandchips.co.uk
Contact Email: thefishbar@hotmail.co.uk
Years in the industry: 18
What brought you into fish and chips: Moved to Devon to set up a
group of Fish & Chip Shops
Areas of expertise: Sustainability, Fish, Potatoes, Marketing,
Branding, Systems & Procedures. Professional approach.
What you hope to bring to the NFFF Board. Hope to bring fresh
professional approach, helping to create greater benefits for
members and associate members.
20
Years in the industry: 9
What brought you into fish and chips:
Opportunity arose on a small run down shop.
Areas of expertise: Fish, potatoes, batter, training, shop design,
social media, overseas.
What you hope to bring to the NFFF Board: Youth, speed , business
direction, exploiting opportunities and more member benefits!
The Regional Directors, outside of England, remained unchanged, with
the following Directors maintaining their titles unopposed:
The Elaine Stewart Band
• Hugh Mantle
The Elaine Stewart Band featuring
the NFFFs very own NFFF
Associate Member, Steve Wilkie of
Scotrange rocked and rolled well
into the early hours of the night
playing both tradional and Scottish
music. The fact most, if not all, the
room was still in attendance by the
end of the set was a testament to
the high quality entertainment on
offer.
Congratulations and final statement
Thank You
Gregg presented Arthur Parrington, Dennis Tate and Sue Tate with gifts
from the Federation to celebrate their 50th AGM attendance.
The NFFF would like to thank everyone who attending this years AGM and
NFFF President’s Banquet & Ball, a lot of the leg work was done by NFFF
Vice President Stuart Atkinson and his wife Lindsay, with out their effort
the night would not of been such as success.
• Alan Hanna – Regional Director for Northern Ireland.
• John Penaluna – Regional Director for Wales.
• Stuart Atkinson – Regional Director for Scotland.
There were three Regional Directors unopposed to represent England:
• John Wild.
• Mike Smith.
After the AGM, the Board of Directors adjourned to another room for a
private meeting, leaving guests to sample the delights of the Crieff Hydro.
President’s Banquet & Ball
The doors to the capacious Meikle room opened at 7:15. Guests started to
stroll up to the Wee Dram drinks repection sponsored by Elite Shopfitters.
When the guests were seated the master of ceremony introduced the top
table guests including Principal Sponsor Henry Colbeck Ltd and key
sponsor James T Blakemans to the back drop of a tradional Scottish
bagpipest.
Special guest and skipper of the Budding Rose, Peter Bruce said Grace,
then dinner was served.
The highlight of the night, away from NFFF President Gregg Howards,
Highland fling, was in the form of the entertianment!
The whole event couldn’t have taken place without the generous
contributions of the sponsors:- Henry Colbeck Ltd, James T. Blakeman,
Elite Shopfitters, Kerry Foodservice, HZPC Potatoes, Drywite Limited,
Scotrange, T Quality, Lo Salt and the Budding Rose.
...and finally
We would like to thank everyone who attended, we understand for some it
the travel was long, but we believe the weekend made the trip worthwhile
and we look forward to welcoming you to the NFFF President’s Banquet &
Ball 2016!
Regional Director: Geographical Split
To find out which
NFFF Executive
Councillor represents
your local area please
see the map below.
Colin Cloud
Colin was billed as “A MASTER OF DEDUCTION… “, “COLIN CLOUD
TAKES THE IMPOSSIBLE, MAKES IT POSSIBLE”, “SLICK, SKILLFUL AND
UTTERLY COMPELLING”, “GENIUS …” and he duly delivered! It was one
of those moments where you have to be there to believe it, and every
person who attended believed but did not understand what took place.
Stuart Atkinson
Alan Hanna
John Wild
Hugh Mantle
Andrew Crook
Craig Buckley
Mike Smith
Gregg Howard
John Penaluna
Craig Maw
FIND US ON
21
THE
FishFriers
REVIEW
Highland Fling!
22
23
THE
FishFriers
REVIEW
Shop Watch
Giovanni’s,
Edinburgh
Before
Giovanni’s is a
family
run
business with a
history stretching
back 45 years. It
all began in 1969,
when
Giovanni
Pacitti and his
wife Maria took
Before
ownership, which
they then passed
onto their two
sons Lorenzo and
Mauro in 2002 to
preserve
their
family roots. As a
result of hard
work
and
dedication, they
Before
have continued to
expand
the
business and build Giovanni’s into what it is today. They pride
themselves on what many people say are the best-tasting,
highest quality fish and chips in Edinburgh.
A new refurbishment of the shop has meant the somewhat
simplistic & dated interior has been transformed into a space
using high quality materials, equipment and bespoke features.
The take-away interior offers a simplistic yet impressive
appearance, using the brand’s signature blue colour to create
key features around the space.
A blue mosaic tile wall incorporates an impressive Giovanni’s
24
After
After
logo onto its face,
using
down
lighters above to
illuminate
and
capture
the
reflective feature
in the Take-Away.
A wave of blue LED
lighting above acts
as a centre-piece
in the ceiling,
giving
an
additional depth to
the
previously
bland space.
A new L-shaped
stainless
steel
counter
frying
range is another
After
distinct element in
the refurbishment; offering a shiny new addition to the overall
polished aesthetic. The servery is further defined by a collage
of branded menu boards that wrap around the space, along
with a glass fronted black & white image of Giovanni & Maria.
Situated on Northfield Broadway, the bold new shop front has
positioned itself perfectly onto the high street, inviting
customers through the newly glazed entrance door.
Following the completion of yet another successful
refurbishment, Elite Shopfitters Leeds has once again proven
that with their experience; any vision can be turned into a
reality.
THE
FishFriers
REVIEW
Isle of Ely Open Day
Fish and chip shop owners and representatives from all
across the UK, including the National Federation of Fish
Friers, descended on a little old farm on the outskirts of
Ely. The Isle of Ely Produce, held its annual ‘From Field to
Frier’ open day on the 7th September 2015, which is
organised for the people in the fish and chip industry to
learn and see the process that a potato they may use in
their shop goes through.
Friers from all across the UK attended the event with
Quality Award and NFFF member Carlyn Kearney from the
Independent Takeaway Fish and Shop of the Year, Frankies,
up in the Shetland Island to NFFF Regional Director Craig
Maw from Kingfisher Fish and Chip, Plympton.
The day started off with a meet and greet from fish and chip
shop owners, to Young Fish Friers of the Year candidates
to fish and chip suppliers. Once everyone had found their
feet and settled down from their travelling it was up to
Gregg Howard, NFFF President, to open the proceedings
and to welcome everyone to the event. He then went on to
discuss the work the NFFF has been doing and how we
plan to help and promote the fish and chip industry.
’Simpson Fish and Chip, Cheltenham’. This provided a
great insight for up and coming Fish and Chip shop owners
into what work needs to go into building a brand and
identity to your own shops as well as making a consistently
high quality fish and chips.
Oliver Boutwood Isle of Ely Director said "It was so good
once again to see so many top shops giving up their time
and joining us for our open day. This event is unique as it
gets together top suppliers, farmers and friers under one
roof not only to discuss the journey of the potato but also
to see some great presentations from award winning shops
and new ideas from the industry."
Austen Dack Chippy Chat publishing editor said "Next year
we will aim to make it even bigger by moving it to a Sunday.
The date is Sunday 11th September so please put it in your
diary. The day is FREE and includes refreshments."
Contact Austen at austen@chippychat.co.uk if you would
like to go along.
NFFF President Gregg Howard said: "I am sure this day
was very useful for many friers.
Having the best potatoes available at the right time (and
price) is a key part of making great fish and chips."
The day is based around showing fish friers the work and
effort which goes into producing the high quality potato that
a fish frier requires to maintain a high standard product for
their customers. This year the guests were invited to Mark
Gilberts farm.
We had industry speakers from Kate Cox, AHDB, formerly
known as the Potato Council discussing how AHDB will
becoming more involved with the fish and chip industry.
(For more on AHDB turn the page…) Richard Turner, Kerry
Foodservice introduced the new Chicken Train piri-piri
seasoning, alongside treating guests on the the day to
samples of the piri-piri seasoning with battered chips.
Other industry speakers on the day were Union Norge and
Spinal Injuries Association.
The guests listened to speeches from award winning fish
and chip shop owner Carlyn Kearn from the 2015
Independent Takeaway Fish and Chip Shop of the Year
‘Frankies, Shetland Island’ and James Ritchie from
26
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Powered by
THE
FishFriers
REVIEW
Path To Perfect Chips!
Written by Pete Fraser, Harbour Lights Fish & Chips
I have been on a fifteen year personal crusade, so far,
learning what it takes to fry and serve the perfect chip but I
am very aware that you all have your own strong thoughts
on the matter. Therefore the purpose of this article is most
certainly not to give definitive guidance but merely to tell you
a story of what has worked for our shop the Harbour Lights
down in sleepy Cornwall. My own potato knowledge was
Secrets: knowing the sugar
content of chips and good
fat management
Test raw
potatoes/chips with
Diastix strips
Test fat with
Testo cooking oil
tester
Cooking times and
temperatures can be
adjusted
4. Golden in
colour, not
too pale not
too brown
Customers
eat with their
eyes as well
as their
mouths
Basket given a
good shake
before chips
are put in the
chip box
5. Dry not
greasy
Monitor, if in doubt discuss with management
2. Flavoursome, not
too earthy, not too
bland
Out of sight of
customers: test taste
the chips
28
I took on a shop that had fried for 20 years in solid palm oil and
the temptation was to switch to the more traditional beef
dripping but I stayed with vegetable oil mainly because we are
softies in the south! No, my logic was Falmouth had a lively
art student population, who loved their chips but many of them
were vegetarians. We were on a process of continual
Blanched
at the
correct
temperature
for the
right time
6. Soft on the
inside
If too
powdery
or like
cardboard,
dry matter
% likely to
be too
excessive
1. In tact, not
squashed
Chip chute not
overloaded
Let
management
know
asap
In yellow
tub
Finished at
the correct
temperature
for the right
time
7. Crunchy
on the
outside
Rigourously
weed out any
substandard
chips
9. No black
carbon particles
10. Each one
separate, not joined
together
11. Warm - nearly
enough to burn your
mouth but not quite
Chips served within
15 minutes of
cooking
In chip
chute
8. Unmarketed
- No Green
- No Eyes
- No Bruising
- No Unpeeled Skin
HL only
sells
perfect
chips, they
always are
....
3. Decent sized, portion
doesn't contain just
small chips
If in doubt - discuss
with management
Cooked at the
correct
temperatures
for the correct
times
given a tremendous boost after attending the recent
excellently run Field to Frier Open Day. Situated hanging
over a picturesque harbour it would be easy to think only of
fish but I have always held the strong view that a chip shop
lives and dies by the quality of its chips. Get it right and you
will have legions of enthusiastic promoters of your shop, get
it wrong and you might as well throw hand grenades out of
your front door and scare customers away.
Chip chute
not too full
Chip chute at the
right temperature
At the
pass
From a
takeaway
box
If too many raw
chips are poor
quality, let
management
know asap.
Black particles on
chips indicate the
chip pan needs
filtering
Keep
shaking the
baskets during
cooking and
when lifted
from the
pan
improvement and so we soon moved from a generic cheapest
available solid palm oil to the proprietary Frymax brand, that
proved to have greater longevity and a far better taste.
Eighteen months ago, staying with Frymax, we moved to their
liquid version, that is approximately 80% rapeseed and 20%
palm oil and have been blown away with the results. It
produces a lot crisper drier product than we have achieved
previously, and it ticks more eco boxes. The majority of the
rape seed used is grown in the UK so doesn’t have to be
dragged across the globe from the Far East, the taste our
customers believe is just as good as from 100% palm oil and
the switch is saving us big money too.
Enough of oil, back to the humble spud. The star of the show.
I do have a small confession and I hope it will not make you
think badly of me. Five years ago I took the decision to remove
the processing of making chips from our shop. Space is at a
premium at the Harbour Lights and backstage things are tight.
I outsourced to a local freshly cut chips supplier and have
never once regretted the decision. Deliveries twice a day, three
times a day at the height of the season and no more rivers of
mud and water around the shop. If any one is considering a
similar move, please feel free to contact me.
Please see the attached illustration of what we at the Harbour
Lights think makes the perfect chip and the advice I give my
gang if anything is not right. Sourcing the best quality potatoes
is crucial. Just because someone else is processing your chips
does not mean that you accept whatever they deliver to you.
My supplier certainly knows his spuds, he & I always have a
big discussion when a change of variety or farm is suggested.
To be totally honest, prior to me attending the Field to Fryer
day, he knew there were some holes in my knowledge and I
did a lot of nodding but now hooray I know about solid matter
content, ideal storage conditions, the vast range of varieties
available, acid scab, tuber counts, the need for crop rotation
etc etc … the list goes on. If you get the chance to attend next
year’s F2F Open Day, I would heartedly recommend you do so.
BRONZE
Deodorised Beef Dripping
packed in
GERMANY
Q Bronze is a refined and
deodorised beef dripping which
is sourced by The Q Partnership
and packed in Germany.
• Q Bronze contains a natural anti-oxidant
making it very resistant to breakdown,
giving the product a longer frying life
• Q Bronze is deodorised to the highest
standard whilst retaining a traditional beef
dripping flavour
Superb frying
performance
as standard
Contact your nearest Q Partnership Supplier for further information
FIND US ON
Gateshead
Tyne & Wear
0191 482 4242
www.colbeck.co.uk
VA Whitley & Co Limited
Heywood
Lancashire
01706 364211
www.vawhitley.co.uk
Coatbridge
Lanarkshire
01236 425656
www.colbeck.co.uk
Friars Pride Limited
Peterborough
Cambridgeshire
01733 316400
www.friarspride.com
29
THE
FishFriers
REVIEW
Consistent quality
is the key to chip
shop success
The chips are on the up… as AHDB Potatoes turns Chip Week into a year-round effort
to build skills and improve quality across the sector. This move, which will see a shift
in empahisis from a consumer-facing campaign into a wholly trade focused initiative,
gets under way immediately.
Kate Cox, marketing manager for AHDB Potatoes, said: “While Chip
Week has been a real success story, over an impressive 24 year
period, it has run its course and there is a need to take a different
approach in terms of supporting the chip shop industry. Thanks to
the combined efforts of the chip shop and potato industries, the
Week has positively raised interest and awareness for the nation’s
enduring love of the mighty chip.
“The quick service food industry is changing and there are more outlets and food choices
than ever before. This means customer satisfaction and loyalty is even more crucial to
chip shops if they are to remain prosperous. The change to a business-to-business
strategy means our focus will be on delivering consistent chip quality year-round, so
customers are more likely to be served great tasting, perfectly prepared chips at every
visit, making them more inclined to return. As we know in today’s highly competitive
food sector, success ultimately comes down to delivering consistently great products.”
As a result of the change in strategy a new dedicated ‘Chip Skills’ portal is live at
http://potatoes.ahdb.org.uk/promotion/chip-skills It features a range of best practice
advice and information for chip shop owners including good potato management with
buying and storage tips, a potato varieties’ guide for the best chipping varieties with
minimum specifications, and downloadable artwork, created in collaboration with AHDB
Potatoes, Seafish, NFFF and NEODA,
reminding fryers of easy tips for
healthier chips.
Proper Tasty
Great flavour appeal, with that special Fish & Chip shop taste
Proper Quality
In addition, a marketing toolkit will
soon be available to help chip shops
successfully
promote
their
businesses and the techniques that
can be used to maximise turnover.
Many of these have been tried and
tested during the course of the
previous Chip Weeks.
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
Kate said: “The material is not only
easily accessible but is completely
free of charge and should be of
benefit to all chip shops. There are
posters that will make great staff
training tools, while information on
minimum specifications, for example,
will aim to drive up product quality
and the overall consumer eating
experience, keeping the fish and chip
shop sector the number one choice in
takeaways for quality and value for
money.
Proper Profitable
“The marketing material will also
give shops greater flexibiilty in
running promotional campaigns and activities at times to suit their own business needs
throughout the entire year, rather than one intense week of promotions, thereby having
a greater impact on long term sales.
Call 01482 314 700
for more information
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
“While it is sad to move away from the much loved Chip Week, we are doing so confident
in the knowledge that the industry remains extremely well supported. Both National
Fish and Chip day, run by NEODA (National Edible Oils Distributors’ Association) in
conjunction with Seafish and NFFF, as well as Seafish’s National Fish & Chip Awards
are two very high profile campaigns, which secure high level of awareness and positive
messages about the chip industry.”
30
It’s not
support o
(Reg
Portion Control
with Potatoes
Written by Lesley Graves, Burton Road Chippy
Portion control are two words that are never far from our minds,
our customers want to be given a consistent portion every time
and to know how much they are getting.
Many shops have moved away from traditional wrapping and
embraced some sort of boxes to maintain the quality of the
product on its journey to customers homes, for branding and take
steps to have a better hold on portion control... but is using a box
enough?
We know suppliers like to think packaging is the best way to
control portion sizes but we believe that only goes part of the way.
When the potato prices trebled in 2013, we saw it as a wake up
call. We often thought what does a few more chips here and there
matter and were always more concerned with the fish prices! It
was time for us to really take a look.
We contacted Hopkins Catering
Ltd. to discuss coming up with
a prototype that could more
accurately measure chip
weights as there simply isn’t
anything on the market that
does the job. We are not
dealing with French fries, chip
shop chips don't stand to
attention, and as you all know,
how many chips you can get on
an open chip scoop can vary
greatly if chips have just come
out or have been stood for 1
minute.
We consider our team well trained, we use boxes and trays to help
with portion control and we have tried the various chip scoops on
the market and monitored the results. We conducted random
weight trials across 7 team members and with the best will in the
world there was a definite discrepancy.
After randomly weighing and
recording 7 team member’s
portion sizes over 6 weeks, using
a traditional open chip scoop, we
then repeated this but used the
new design chip scoop, and the
results were quite shocking, we
found that the new design scoop
was consistent to within 0.5oz
across all 7 team members.
is selling for 17p.
Using this chip scoop rather than
a traditional open chip scoop
saves us in excess of £300 a
week.
We no longer have customers
saying they had more last time or
preferring a particular team member serving them! When our
customers ask how big is a small or regular portion we can show
them a visual measure and every portion is consistent. We have
fewer customers sharing chips, and have increased sales on
smaller portions of chips.
Having a more precise measure also allows us to provide
customers with nutritional information using the information on
the NFFF website without the cost of nutritional analysis, it allows
us to have better control over profit and pricing.
We firmly believe our customers prefer quality over quantity.
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FIND US ON
31
THE
FishFriers
REVIEW
MSC Continues
to Grow
www.qualityfishandchips.co.uk
The MSC are delighted to announce the 50th MSC certified fish and
chip shop that has started serving MSC certified sustainable fish and
chips to their customers. Cromars, in St Andrews, join four other
Scottish fish and chip shops serving MSC certified Scottish haddock
alongside MSC certified mussels and scallops.
The NFFF identify sustainability as a key business area and a
benchmark that the fish frying industry should embrace - both as a
way to improve business practices and also safeguard the future of
the industry, whilst protecting fish numbers and their environment.
George Clark, from the MSC states: “As a nation, we’re visiting fish
and chip shops more than ever and this new generation of fish and
chip shops is making our national dish sustainable. There is now a
band of sustainable fish and chip shops running down the eastern side
of Scotland and all-round the UK coastline.
“Around a fifth of the counties in the UK now have an MSC certified
fish and chip shop and that’s great news for the future of our national
dish. MSC certification might seem like a challenge for some fish and
chip shops at first but certified fish and chip shops have found
increased sales and better customer loyalty. These pioneers are
helping to look after our oceans for the next generation and protecting
the whole industry for the long term.”
On the Day
Editor’s thoughs… “The MSC
were kind enough to invite
me to the day to celebrate
the 50th MSC certified fish
and chip shop across the UK,
it also gave the opportunity
to visit where the story
began, to meet the first of a
new generation of fish and
chip shops that are
transforming the way we eat
our national dish, working
extremely hard to achieve
MSC certification to make
their menu fully traceable
and sustainable which is
Anstruther Fish Bar run by
Robert and Alison Smith.
The work they are doing to promote the MSC is unbelievable and they
are extremely proud of the achievements, as NFFF members and
Quality Award holders they have an idealic shop in a beautfiul setting
opposite the harbour.
Less than 10 miles away we have visited the 50th MSC certified of
Cromars, Colin and his wife Patricia in the picturesque town of St
Andrews. On the corner of the main high street you will see Cromars
situated and what is great is that you see a fish and chip shop stand
side by side the so called big name restautrants of Nando’s, Domino’s
32
and many more, but
at no point is it out
of place. Cromars is
proud to be holding
the Quality Award
alongside the MSC
Certification.
MSC &
Quality
Award Offer
As the NFFF are
keen to promote a high standard of sustainability amongst Quality
Award holders, they are able to offer a special reduced cost (£250),
for MSC certification. This means the fish and chip shop is able to
source and promote MSC sustainable fish with the well recognised
blue ecolabel, and offer a choice from the wide range of MSC certified
fish and seafood available in the UK.
George Clark, from the MSC explains: “Businesses wanting to show
their customers that they are committed to sourcing and serving MSC
certified seafood will now find it a lot easier to source key species such
as cod, haddock, plaice and hake with more certified suppliers than
ever supplying these key species. With new routes to getting certified,
such as this special Quality Award holder offer for MSC certification
for £250 (normally £350), it’s a great opportunity to get MSC Chain of
Custody and use the ecolabel on your menu”.
Quality Awards – new and
returning members
September and October 2015
The following shops are renewing shops in the NFFF
Quality Award scheme:
Name
Shop
Location
John Hutchinson
149 Fish and Chips @ Barnard Castle
Barnard Castle, North Yorkshire
Carlo Biagioni
Carlo's (Alnwick)
Alnwick, Northumberland
Sohindarjit Bains
My Plaice Fish & Chips
Great Yarmouth
Charlie Cummins
Pisces
Fleetwood,Lancashire
Suzanne Gilbertson
Fish & Chips @149
Bridlington,East Yorkshire
Alan Davison
Bizze Lizzies
Skipton,North Yorkshire
Stephen Barker
Fox Hall Inn
Richmond, North Yorkshire
The NFFF is pleased to announce the following shops
have recently gained the NFFF Quality Award:
Name
Shop
Location
Craig Buckley
The Fish Bar @Sunnybank Road
Crewe,Cheshire
MSC Certified Fish and Chip Shops
Frankie’s Fish & Chip
Cafe & Takeaway
The Bay Fish
& Chips
North Street
Chip Shop
Cromar’s
Anstruther
Fish Bar
Land & Sea
Fish & Chip Shop
Oliver’s Fish
& Chips
Colmans
Papa’s Fish
& Chips
Whiteheads
Fish & Chips
Royal
Fisheries
Mr C’s Fish
& Chips
The Whitby Fish &
Chip Company
The Fish
House
Beshoff
Brothers
Quayside
Restaurant
Scotts of
Helmsley
The Captain’s
Table
The Fish
Box
Enochs
Ltd
Burton Road
Chippy
Elite Fish &
Chip Shop
Simpsons
Fish & Chips
Welbourne’s
Fish & Chips
Godfreys
Fish & Chips
Henley’s
Fish & Chips
Olley’s Mobile
Fish Experience
Penaluna’s Famous
Fish & Chips
Bishopston
Fish Bar
Hanbury’s Fish Restaurant
& Take Away
Rockfish
Takeaway
Peck Ish
Fish & Chips
Krispies
Kingfisher Fish
and Chips
Brockley’s
Rock
Olley’s Fish
Experience
Athena’s Fish
and Chips
Rockfish
Seafood & Chips
Harbourside
Fish & Chips
Harbour Lights
Restaurant
FIND US ON
33
THE
FishFriers
REVIEW
Commodity Watch
All prices correct as of 12th October 2015
Average Prices
Potatoes
Palm Oil
Dripping
FAS Cod
FAS Haddock
Ready Chipped
Batter Mix
Marrofat Peas
Price per 25 kg sack
Varieties include Maris
Piper and Markies
Price per 12.5 box
Price per 20kg box
16-32oz fillets
Price per Ib
Skinless/boneless
8-16oz fillets
Price per Ib
Skinless/boneless
Price per 10 kg bag
Price per 16kg sack
Price per 12.5kg
sack
£6.60
(£6.60)
£13.60
(£13.55)
£22.00
(£22.00)
£2.60
(£2.60)
£2.70
(£2.70)
£4.55
(£4.50)
£18.50
(£18.00)
£9.50
Potato Report
2015 CROP - BAG MARKET (Prices free-buy ex farm £/t to Friday 9 October)
Sagitta, Caesar and Cabaret were £140-£160/t.
Fewer supplies were available as growers concentrated on lifting for storage or rain
interrupted lifting activities. However, the available stocks were generally adequate for
the slow but steady demand.
In Scotland, East Lothian M Piper eased to £140/t
CHIPPING
In the East, steady trade with Desiree at £180/t, Vanessa £170/t and Nadine £160£170/t, while Estima and limestone Marfona were £160/t.
In the East, M Piper was mainly £120-£160/t up to £180/t, with Agria and Markies
£150-£180/t. Cabaret, Estima, Eos, Ramos, Challenger, Victoria and Divaa were £140£160/t. Sagitta was £130-£160/t and some Accord 55mm+ tops were £130/t.
In the West, best Agria was £140/t and some Leonardo £130/t, while M Piper was
mainly £120/t up to £140/t for samples with exceptional frying qualities. Others
including Caesar, Ramos, Divaa, Sagitta and Arcade were mainly £120/t.
Pembrokeshire Miranda moved regionally at £170/t.
In the South, light supplies of M Piper were £180-£200/t and other varieties including
WARE
In the West, Wilja was £120-£140/t, with £110/t for a small in the run sample, and a
few Estima were £100/t. Pembrokeshire Estima and Melody returned £120-£140/t.
In the South, generally light supplies for a slow demand. Desiree and other reds
moved at £160/t while Marfona was £120-£130/t. 45mm+ M Peer, Jazzy and Gemson
tops moved at £80-£120/t.
In Scotland, Desiree was £300/t and a few Kerrs Pink moved locally at £220-£300/t.
Light supplies of Wilja, M Peer and P Javelin were £150-£160/t. Some Golden Wonder
FAS Fish Report - Supply of Frozen at Sea Fillets into UK
corner to the top right and imagine what circumstances
are going to cause that trend to change. A further 10% cut
in the Barents Sea quota next year will limit global supply
so unless the China-effect really is disastrous, we may yet
not have reached the top.
There have been significant changes in the supply
picture for sea-frozen fillets over the last decade, and
for that reason Fasfa – the trade association of those
catching, processing and distributing highest quality fish
into the UK has taken the opportunity, with help from
Seafish, to redraw that supply-chain map to show the
current position.
Fish-catchers certainly are looking to the future with
confidence. Two new FAS fillet trawlers have started
fishing in the last 12 months, a new Norwegian FAS longliner will join the fleet this year to be followed by a third
new trawler in 2016. Three of the four Norwegian FAS
boats and one English flagged, Dutch-Icelandic trawler
will have been replaced in just three years at a combined
investment approaching £200 million! Iceland has taken a
different approach and invested heavily in land based fish
processing with now, ultra-modern factories while its fleet
of FAS fillet boats has fallen from over fifty to around 15 in
the last five years.
Ever since the establishment of 200 mile territorial limits
and the Cod Wars of the 1970’s, Iceland, Norway and the
Faroe Islands have been the major exporters of cod.
Following the fall of the Soviet Union in 1991, Russia too
embraced the opportunities for private enterprise and by
the beginning of the millennium, it too had joined this
elite group and is now Britain’s biggest FAS cod supplier,
but at the same time the number of deep-sea freezer
trawlers flying the British flag had fallen to one.
Over the next decade, economic collapse – particularly in
Iceland – drove a number of changes and with no
significant premium for FAS fillets compared to seafrozen H&G fish going to China for secondary processing,
many boats abandoned the extra crew required for filleting
and simply sold frozen H&G. More recently the extraordinary
high cod stock in the Barents Sea pushed down prices for a
couple of years, but as new global markets have been
developed and stocks now returning to a lower, stable wellmanaged equilibrium, prices are back above £5 per kilo and
look set to stay that way! The graph below shows prices paid
by Fish & Chip shops since mid 2012; the blue line shows
day-to-day fluctuations and the smoothed thick red line
clearly shows the general direction of price movement over
this period.
The big question has to be, what does all this mean for the
British Fish & Chip shop owner? Long term cod
sustainable supplies look secure but there is a growing hungry
world also looking for high-class protein. Surely if our
suppliers have invested in quality, so too must we? The future
will belong to those who can grow their business, attract new
while retaining existing customers and meet the increasing
demand for highest standards of food quality, safety and
enjoyment. The next decade will see huge change but we can
be certain that Fish & Chips will continue to be a part of our
British culture for generations to come.
John Rutherford
Executive Director – Fasfa Ltd.
Look carefully at the thin black Trend line creeping steadily from the bottom left-hand
34
Many thanks – as ever – to John Rutherford for this piece.
12th October 2015
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Merry
Christmas!
Save + Select
The Loyalty Scheme for customers of The Q Partnership,
formed by: Henry Colbeck, VA Whitley and Friars Pride.
Exchange your points now in time for Christmas!
Save + Select Points can be exchanged for
a great choice of vouchers including:
h
Marks & Spencer, Love2shop
and Sainsburys.
For further details contact your local Q Partnership supplier;
Seventh Avenue,
Team Valley Trading Estate
Gateshead, Tyne & Wear
NE11 0HG
VA Whitley and Co Limited
Milward House,
Fir Street,
Heywood, Lancashire
OL10 1NW
Friars Pride Limited
Oxney Road Industrial Estate,
Oxney Road,
Peterborough,
PE1 5YW
Tel: 0191 482 4242
www.colbeck.co.uk
Tel: 01706 364 211
www.vawhitley.co.uk
Tel: 01733 316 400
www.friarspride.com
h
Brot
THE
FishFriers
REVIEW
August/September 2015
NFFF activity round-up
Executive Council enquiries
From September, October the NFFF Executive Council has taken calls and helped members on the following subjects:
• Range Advice – AC, GH, MS
• Staff Enquiry – JW
• Waste Disposal – SA
• Carrier Bag Charge – AC, HM
NFFF Activities
Date
17th September
22nd September
24th September
28th -30th September
2nd October
5th October
6th October
7th October
7th October
9th October
11th October
12th October
12th October
13th -15th October
16th October
19th – 23rd October
NFFF activity
NFFF Representative
BRDO Meeting, London
Training & Development Meeting, Skype
BRDO Meeting, London
Three Day Training Course, Leeds
One Day Training Course, Leeds
Associate Members Meeting, Leeds
NFFF Training Academy Open Day, Leeds
In Shop Training, Essex
FSA Meeting, London
Fish Frying & Fast Food Show, Doncaster
Associate Members Master Class
Zeracly Meeting, Newcastle
Three Day Training Course, Leeds
Campden BRI, Leeds
HM
AC, AH, CB, CM, GH, HB, HM, RW, SA
HM
CB, RW
RW
AC, CB, GH, KC, MS, RN, RW, SA
AC, CB, EK, GH, HB, KC, MS, RN, RW, SA
RW
CM
SA
AC, EK, HB, RN
JH, RW
AC
CB, DT, RW
RW
RW
New and returning NFFF members September/October 2015
Contact name
Shop name
Mr David Equi
Mr Robert Wale
Mr David Hennighan
Mr David Standing
Mr Alex Smiley
Mr Adam Smith
Mr Pieraccini
Mr Simon Fawcett
Mr Hoskuldur Asgeirsson
Mr Jefferey Lugg
Mr Mustafa Redif
Mr Darran Porter
Mr Grant Zelos
Mr Michael Damianou
Mr Colin Partridge
Peter Equi & Sons T/A Equi's
Wales Fish Shop
Hennighans Top Shop
Kingfisher Fish & Chips
Lucca's Fish & Chips
Pisces
Charles Café
Sea Lane Fisheries
Refurinn Limited
The Galley Fish & Chips
Serene Fish & Chips
Central Fish Bar (Holbeach)
Maryjanes Fish Bar & restaurant
Pink Dolphin
The Golden Fry
Location
Lanarkshire
Nuneaton,Warwickshire
Machynlleth,Powys
Alton,Hampshire
Kingswood,Surrey
Kettering
Inverness
Humberston,North East Lincs
Reykjavik, Iceland
Helston,Cornwall
Ilford,Essex
Spalding,Lincs
Cromar, Norfolk
Wellingborough, Northants
Crowthorne, Berkshire
Key
GH
Gregg Howard, President
SA
Stuart Atkinson, Vice President
AC
Andrew Crook, Treasurer
JP
John Penaluna, Executive Councillor
JW
John Wild, Executive Councillor
AHA
Alan Hanna, Executive Councillor
MS
Mike Smith, Executive Councillor
HM
Hugh Mantle, Executive Councillor
KC
Karen Clark, Senior Administrator
RW
Richard Wardell, Training &
Accreditation Manager
RN
Robert Norris, Media Co-Ordinator
HB
Helen Brook, Training & Qualification
Co-ordinator
AP
Arthur Parrington, Training tutor
LF
Lynda Fielding, Trainer
CB
Craig Buckley, Trainer
DH
Dan Harding, Trainer
DH
Dennis Tate, Trainer
The NFFF is pleased to report the following shops are new members:
Mr Churunjit Maumi
Mr Ian Stansfield
mr Michael Fielder
Mr Sukwinder Mahal
Mr Simon Nelson
Mr Jasvinder Singh Hayre
Mr Howard Goode
Mr Lee Barker
Mrs Sylvia Nanyn
Mr Eren Birinci
Mr Gregg Vyce
Mrs Lillian Phelan
Mr Ryan Kidd
Miss Lauren Johnson
Mr Sen You Luo
Mr Paul Addiscott
Mr Samuel Frost
Mr Amrit Ghuman
Mr Lee Carpenter
Mr Ranji Hayer
Mr Hesketh
Mr Peresh Gela
Mr Ryan Moody
Mrs Amanda Piper
Mr Lee Richardson
Mr Mario Piponedes
Mr John Xenofontos
Mr John Lord
36
Colley Lane Fish Bar
New Provisional Member
Keyling Leisure
Snaith Chippy
Your Plaice
Cape Cod
Lee Barker Catering
Lil's chippy
Caoe Cod
Marlboro Restaurant Limited
Addiscotts
Sam and the Frying Machine
Poseidon Fish Bar
The Blue Fish .Co
The Blue Fish .Co
Fryers
Hempsted Fish
Market Hill Fisheries
Lanes Fish and Chips
Fish-Tail Charlies Fish & Chips
Sandiacre Fish Bar
Fish Bits
The Jolly Fryer
Halesowen,West Midlands
Neuheim,Switzerland
Blackpool
Coventry
Snaith,East Yorkshire
Borrowas, Derby
Pontypool
Bideford,Devon
Oldham,Lancashire
Mansfield
Sheffield
Penzance,Cornwall
County Antrim
Weymouth,Dorset
Dover,Kent
Teignmouth,Devon
Salisbury,Wiltshire
Coventry,West Midlands
Western Super Mare
Western Super Mare
Onchan,Isle of Man
Peterborough
Scunthorpe
Pontefract
Southampton
Sandiacre,Nottinghamshire
Doncaster
Burnham on Crouch, Essex
NFFF Associate Members
NFFF Associate Members play a fundamental role
in the fish and chip industry. All the NFFF
Associate Members play their part in improving
the fish and chip trade as a whole and are
looking to work with fish friers for the long term.
All companies who have applied to become
Associate Members have been approved by the
NFFF Board of Officials.
There are many benefits to being an Associate member of the NFFF:
4 Opportunities to work on packages and campaigns exclusively for
the NFFF members
4 A discount on advertisements placed in the Fish Friers Review
together with advertorial opportunities.
4 Opportunity to work exclusively with our NFFF members newsletter
4 Your company profile and logo listed in the Business Directory of the
Fish Friers Review.
Why not join the National Federation of Fish Friers as an NFFF
Associate Member?
4 Listing in the Associate members directory of the official NFFF
website with click through to your website.
NFFF Associate Members play an essential role in providing products
and services to the fish frying industry and towards supporting our goal
of maintaining fish and chips as the UK’s Number 1 takeaway meal.
Plus much more! If associate membership is something you would like
to discuss in further detail please do not hesitate to contact Rob on
0113 230 7044 or email r.norris@federationoffishfriers.co.uk
NFFF Associate Members Business Directory
BUSINESS & CARD PAYMENT SUPPLIES
Chip & Pin
Solutions
Chip & PIN Solutions
is one the UK's leading Payment Providers.
Working in exclusive partnership with The
National Fish Friers Association, all Members
can now receive discounted pricing & £25 off
their NFFF membership with any purchase.
Established in 2004, Chip & PIN Solutions
provides a one stop card payment shop,
offering the following services all under one
roof to NFFF members.
• Card Terminals & Card Processing
• UK's 1st & Only Integrated Cash Register
• Integrated EPOS Solutions
• Merchant Fund – Unsecured Business Cash
advances from £2,500 to £500,000
Tel: 0800 881 8104
Email: info@chipandpinsolutions.co.uk
Web: www.chipandpinsolutions.co.uk
Great
Annual
Savings
Group
The Great Annual Savings Group
exists for one reason: To save you
money and time on your variable
business costs.
Contact: Darren Murrell
Tel: 0191 4274534
Email: Darren.murrell@
greatannualsavings.com
Web: www.greatannualsavings.com
DUCT CLEANING/RANGE SERVICING
Keep
Environmental
Services
Keep Environmental Services offer
specialized and professional cleaning
and certification of duct and
extraction systems, with many clients
in the fish frying industry.
Contact: Dave Penson
Tel: 01472 602012
Mob: 07740 061 526
Email: dpenson@3pa.co.uk
Web: www.ductcleaners.co.uk
KLS
• Fish Range
Extraction Duct
Specialist
Cleaning • Before & After Photos •
Insurance Certification on
Completion
Tel: 01553 772935
Email: mike@klsonline.co.uk
Web: www.klsonline.co.uk
Range Response
Range Response
have over 30 years’
experience of
working in fish and
chip shops. We
specialise in the service, breakdown
and installation of frying ranges
nationwide and also offer duct
cleaning.
Contact: Paul Douglas
Mob: 07500 334 533
Email: sales@rangeresponse.co.uk
Web: www.rangeresponse.co.uk
Spettro
Duct Clean
Professional duct
cleaning services.
Contact: Amy Kieran
Tel: 08001522640 / 01773602603
Email: admin@spettro.net
Web: www.spettro.net
FINANCIAL, LEGAL AND INSURANCE
Brian
Thornhill
Insurance
We are a
family run business,
NFFF
MEMBE
specialising in insurance
DISCOU R
AVAILA NT
for the fast food
BLE
industry since the 1980’s.
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
FIND US ON
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
Take Out
Insurance Ltd
Take Out
Insurance is an
independent
NFFF
broker providing specialist
MEMBE
DISCOU R
insurance policies for the
AVAILA NT
BLE
fast food industry. We
insure over 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: 0844 855 4606
Email: newbusiness@takeoutinsurance.com
Web: www.takeoutinsurance.com
FISH SUPPLIERS
Collins Seafoods
Limited
'Over 30 years in
depth market
knowledge of
supplying Fish
and Chip Shops across the North
East, Yorkshire and Cumbria and a
new depot in Leeds. We are able to
offer guaranteed delivery and high
quality sustainable Frozen at Sea
Fish at competitive prices.'
Contact: Craig English
Tel: 01325 315544
Email: craig@collinsseafoods.co.uk
Web: www.collinsseafoods.co.uk
F Smales & Son
Ltd
Supplier of
frozen fish,
seafood and catering products. The
UK’s number one supplier of frozen
at sea fillets to the fish frier, with
the widest choice of frozen at sea
brands in the market.
Tel: 01482 324997
Email: info@smales.co.uk
Web: www.smales.co.uk
Larry’s
Fishcakes
Larrys
Fishcakes
have a proud tradition as the oldest
independent fishcake manufacturer
in the UK, our tradional
Northumbrian fishcakes have an
excellent reputation with Fish &
Chip shop caterers. This contunied
with our range of savoury patties,
such as Chees, Onion & Potato.
Pork Sausage, Baked Beans with
Potato, Corn Beef, Potato& Onion.
Contact: Craig Foster
Tel: 0191-2571746
Email: info@larrysfishcakes.co.uk
Pacific West
Since 1995,
Pacific West
has grown to
become one of
the world’s
foremost suppliers of premium
frozen seafood. A global industry
innovator in providing quality valueadded and natural seafood range.
All Pacific West’s food service
products are designed to provide
"convenience without compromise”
– its ongoing commitment to quality
which has led to Pacific West’s
success as being a leader in the
seafood market.
Contact: Eric Rose
Tel: 01373 824 242
Email: enquiry@pacificwestfoods.co.uk
Web: www.pacificwestfoods.co.uk
37
THE
FishFriers
REVIEW
T Quality
‘Suppliers
of fish and
sundries to
the fish and chip industry’.
Contact: Derek Dews
Tel: 08452 505605
Mob: 07769 933002
Email: customercare@tquality.co.uk
Web: www.tquality.co.uk
GENERAL FOOD SUPPLIERS
Dow Seeds
Dow Seeds is an
oilseed plant
breeding company
that develops
High Oleic
Rapeseed and Sunflower plants
whose oils offer the ability to lower
saturated fat without compromising
taste, flavour and performance.
Omega-9 Oils is the brand name for
these healthy alternatives and these
oils can help fish friers meet
consumers’ demand for healthier
meals that also taste great.
Contact: Richard Burrell
Email: rmburrell@dow.com
Web: www.omega-9oils.com
and www.goofats101.com
Isle of Ely
Over 40 years’
experience of
serving the fish and
chip trade. A
National Fish & Chip
Award sponsor, we market the
potato from field to frier.
Contact: Oliver Boutwood
Tel: 01353 863355
E-mail: info@isleofely.co.uk
Web: www.isleofely.co.uk
Kerry Foodservice
‘Suppliers of
Goldensheaf Batter
Mixture, Henry
Jones Batter
Mixtures, Dinaclass
Curry Sauces and
Gravy.’
Contact: Alan
Peace
Tel: 01454 201666
Web: www.kerry-foodservice.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
38
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
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
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
fast-food establishments
with complete kitchen and dining
area
re-designs and installations.
Contact: Dave Belsham
Tel: 0113 258 0875
Mob: 0781 405 3248
Email: eliteshopfittersleeds@iidp.co.uk
Web: www.eliteshopfittersleeds.co.uk
EPOS Group
EPOS Group specialises in
Electronic Point of Sale
systems. Since 1971 we've
grown steadily to deliver
national and local sales & service
support coverage to our customers.
We know from this earned
experience it takes ambition and
commitment to run your company.
Contact: Scott Cumpton
Tel: 0870 428 2830
Email: scott@eposgroup.co.uk
Website: www.eposgroup.co.uk
FASFA
Fasfa is the
Frozen
at Sea Fillets
Association,
representing trawler owners and
distributors of FAS filleted fish from
Norway, Iceland, Faroe Islands,
Spain, Russia and the UK. Fasfa
works to improve the understanding
of frozen at sea fish with consumers
and trade by promoting
environmental, quality and healthy
eating messages.
Contact: John Rutherford
Email: jarutherford@btinternet.com
Web: www.fasfa.co.uk
Marine Stewardship
Council
MSC works to
recognise and reward
sustainable fishing
practices. Any fish
bearing the MSC
ecolabel can be
traced back to an independently
certified sustainable fishery. By
getting MSC certified and offering
your customers seafood certified
sustainable fish with our distinctive
blue ecolabel, you will be helping to
transform the global seafood market
to a sustainable basis. Find out more
at www.mscorg/fishandchips
Contact: George Clarke
Tel: 0207 246 8916
Email: george.clark@msc.org
Web: www.msc.org/fishandchips
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
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
Contact: Marie
Running low
The filter lady
on filter papers
Tel: -a01452
521081 oror
Mobile:
07860 232741
& supplies, need
service
repair
Email: fryingfilters@gmail.com
for your Merlin, Opal,
& Pura, Aries
Web: www.fryingfilters.co.uk
or Bitterling type oil filter machine.
In need of replacement parts, repair,
or servicing of your Kuroma pressure
fryer. Contact: Marie - The Filter Lady
Suppliers
of Reconditioned
filter machines, Spares & repairs
for a prompt,
friendly,
service
Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryer
Contact:ForMarie
Quinton
Prompt, reliable, friendly service.
Tel: 01452 521081
Mob: 07860 232741
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.olenexuk.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 Walker
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
PRINTING AND PACKAGING
It’s a Wrap
“It’s a Wrap”
produce custom
printed greaseproof
paper. We print
registered print from
1 to 4 colours from a thousand
sheets to millions onto brown or
white natural greaseproof paper.
We are unique in printing 4 colour
process registered print including
photos if required.
Our innovative production process
has introduced an entry level for any
business in the catering industry to
have custom printed greaseproof
paper with our minimum order
quantity of only 1000 sheets.
“It’s A Wrap” custom printed
greaseproof paper made easy!
Tel: 01327 301566
Email: itsawrap@jrpress.com
Web: www.itsa-wrap.co.uk
FIND US ON
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
Scotrange
Scotrange have over 55 years
experience in the catering industry
specialising in Frying Ranges and as a
result, over the past years we as a
company have accumulated a wealth
of knowledge and experience not only
in servicing and repairs of many makes
and models of frying equipment, but
also with regards to the best and worst
features in different ranges and
identifying the most reliable
components.
Contact: Steve Wilkie
Tel: 01592 621 688
Email: info@scotrange.co.uk
WHOLESALERS
Hewigo UK Ltd
‘Manufacturers of both continental
style round pan and British deep pan
fryers. Nationwide coverage.’
Contact: Phillip Purkiss
Tel: 0121 5449120
Email: sales@hewigo.com
Web: www.hewigo.com
Hopkins
Catering Ltd
Established in
1957 and supplying customers
throughout the UK and worldwide, we
manufacture, service and maintain not
only fish frying ranges but chippers,
peelers, batter mixers and
refrigeration too. We also have an
online store for all our spare parts and
ancillary equipment available to order
24 hours a day.
Contact: Victoria Hopkins
Tel: 0113 257 7934
Email: info@hopkins.biz
Web: www.hopkins.biz
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
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
wholesalers to
fish and chip
shops offering all
products for a
one stop supply. Supplying the
Midlands, South Yorkshire,
Lincolnshire, the East of England and
the South East of England.’
Contact: Rebecca Lord
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.’
Henry Colbeck Ltd
Contact: Duncan McLean
Tel: 0191 4828406
Email: sales@colbeck.co.uk
Web: www.colbeck.co.uk
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
39
THE
FishFriers
REVIEW
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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
40
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selling or buying a business?
that’s our business….
Mm
Hampshire
S & W Wales
01404 813762
Fish & Chip Takeaway
Gospo
ort
Gosport
Freehold £227,500
Ref: CF32529P
CF3252
29P
Highly visible main road trading position
Reception, frying and prep areas plus garden
Versatile accommodation, up to 3 beds
Net Profits approx. £41,000, easy hours
Notts/Leic
01858 469469
Lutterworth
Lutterwo
orth
Leasehold £115,000
Ref: CF32205G
CF32205G
Well established & presented
Lockup shop, parking close by
Refitted a few years ago
Stated takings £3,300pw
Bristol
0117 9606563
Staffs/Derbys
Fish & Chip Shop
S. Glam
m
Leasehold
Leassehold £59,995
Ref: CF32066
CF32066JJ
Contemporary t/away & restaurant
Recently established, busy town location
Newly equipped & refurbished
Growing sales c £2,000pw, viewing essential
Northwest
01782 711022
Crewe
Cre
ewe
Freehold £159,000
Ref: C31475V
C3147
75V
2 bed house included
Same hands for last 28 years
In residential area, huge potential
01704 211900
Fish & Chip T/away
South Lakes
Lake
es
Leasehold
Leas
ehold £320,000 Ref:CF31933NW
W
Busy takeaway in desirable location
Deceptively spacious four bedroom flat
15 year lease shop, residue 999yr lease flat
Turnover iro £2500pw, 48 weeks, no lates
Northants
Fish & Chip T/away, Rest
Bristol
Bristtol
Leasehold £160,000
Ref: CF3189
CF31891L
1L
Busy high street location, S/
S/c 2 bed accom
Same ownership since 1977
Very well-established, good customer parking
Takings £5,500pw, closes 6 weeks a year
01633 868609
01564 771770
Fish & Chip Rest,T/away Northampto
Northampton
on
Leassehold £215,000 Ref: CF32176S
CF32176SM
SM
Leasehold
700 covers, town centre location
4-pan Kirenko range, lge prep/storage areas
Renewable long lease, rent £28,000 p.a.
Tkgs excess £6,000 p.w.
Bristol
0117 960 6563
Fish
h & Chip Takeaway
Bristol
Brist
tol
Leasehold
Lea
asehold £130,000
Ref: CF31913L
CF31913L
Busy main road location south Bristol
Leasehold, new 21 year lease
Superbly equipped, excellent local reputation
Takings rising £5,500pw, more potential
Yorkshire
01423 502121
Fissh & Chips
Fish
Golcar, Huddersf
Huddersfield
field
Freehold
Fre
eehold £222,000
Ref: CF31797YK
CF31797
7YK
First time on sale since 1980’s
Prominent shop with 3 bed accom
Scope to increase hours
Taking over £1500 weekly only 20 hours
W Midlands
01543 411036
Fis
sh & Chips
Fish
Birmingham
Birmingha
am
Ref: CF3204
CF32043K
43K
Superior fish & chip shop, 24 covers
Fitted to a very high standard
Prominent trading location
Taking £4,000 per week and rising
Le
easehold £120,000
N West
01704 211900
Vill
lage Fish & Chips
Shropshire
Shropsh
hire
Village
Fre
eehold £295,000 Ref: CF30898NW
CF30898N
NW
Freehold
Unopposed
U
d sought
h after
f llocation
i
Quality fitments spacious 3 bed accom
Huge potential suit many cuisines
Turnover iro £2350pw, 66.8% GP
Kent & Sussex
01273 803777
Fish
h & Chip Shop
South Kent
Ke
ent
Lea
asehold £55,000
Ref: CF31743Z
CF3174
43Z
Leasehold
Excellent location, busy local parade
Retirement sale, same owner for 24 yrs
New 15-yr lease, virtual freehold available
Takings approx £2,000 pw, great potential
Northants
Fish & Chip Shop
Northampton
Leasehold
Leas
sehold £37,000
Ref CF30934SM
Very short hours, 5-day week
Rent £6,500 p.a, good location
Long established shop
Trading profitably, below VAT threshold
Northwest
01704 211900
Stockport
Leas
sehold £49,950 Ref: CF31991NW
Leasehold
Refurbished to high standard, well equipped
2 dbl bed s/c flat included in sale, now let
Parking to rear, sought after location
T/over in excess of £2000pw, high GP
Staffs/Derbys
01782 711022
Fish
h & Chip T/away, Rest
Crewe
Leas
sehold £90,000
Leasehold
Ref: CF30601V
Town centre, popular with shoppers
58 cover waitress service
Average takings £4,618pw
Cornwall
01404 813762
Truro
Freehold
Free
ehold £180,000
Ref: CF31857M
Eye catching
E
h main road
d trading
d position
Customer dining facilities & 2 bed accom
Traditional menu, 5 day week, closes 8 pm
Sales £46,288, ample scope to increase
www.emfgroup.com
Head Office 01404 813952
01564 771770
THE
FishFriers
REVIEW
Traders Board
FOR SALE
Multi Award Winning Fish and Chip Shop
A coastal multi award winning fish and chip takeaway &
restaurant based in Fylde (not Blackpool) is up for sale!
Described as a ‘little gold mine’ in exceptional location.
Achieves up to £9,000 per week with scope to increase.
Also comes with letting potential.
Large 2 bedroom flat and planning permission for 2
more, flat can be rented separately.
‘A once in a lifetime opportunity!’
Genuine Retirement sale
Freehold £425,000
Or leasehold £180,000 & £400 weekly rental
Interested parties please write to:
National Federation of Fish Friers, ‘FYLDE SHOP’, New
Federation House,
4 Greenwood Mount. Leeds, LS6 4LQ
Keep Environmental Services specialize in Ductwork &
Frying Range cleaning.
We provide full document support pack with before and after pictures and Insurance
Certification.
Main Support area is Lincolnshire, Yorkshire and the M62 Corridor, but we have carried
out work in 2012 as far away as Jersey!
NFFF – Discount available.
Contact Dave Penson 01472 602012 or 07740 061526
www.ductcleaners.co.uk
All it takes is a service
6 simple steps from old to new
Poor cond
itio
unworthy n deemed
of use.
1. Collection and return by Pre arranged
Couriers
2. Assessed
3. Engineers Report
4. Repaired and Serviced including PAT Test
5. Restored, Safe, Efficient, fully working
machine, Satisfied customers
6. All work carried out by a qualified
engineer includes 3 months warranty on all
new parts
al,
ly function
Efficient, fulned machine!
Reconditio
Contact Marie (The Filter Lady)
Mobile: 07860 232741
Phone/Fax: 01452 521081
www.fryingfilters.co.uk
PLEASE NOTE: The Fish Friers Review is the members’ journal of the
National Federation of Fish Friers. The advertising pages of the Review are
offered to the trade as a means of introducing goods and services at an
economic cost to fish friers throughout the country.
The publication of an advertisement is not a recommendation or an
endorsement of particular goods or services by either the Fish Friers
Review Ltd. or the National Federation of Fish Friers Ltd., either explicitly
or implicitly.
The publishers will take due care to ensure accuracy of all advertisements,
but it is the sole responsibility of advertisers to ensure that the description
of goods and services offered comes within the provisions of the Trade
Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers
to comply with the Business Advertisements (Disclosure) Order 1977.
Readers of the Review, before entering into any engagements or contracts
as a result of an advertisement, are advised to consult their solicitors,
accountants, bank managers or other professional advisers where
necessary. No offer of employment either on a salaried or fee basis should
be made to any advertiser without first asking for and taking up references.
42
DUCT CLEANING SERVICE LTD
For all your ducting needs.
Fully insured. Ducts and
canopies mechanically
cleaned and steamed
cleaned.
Photographic evidence
provided for insurance
purposes, together with a
certificate.
Over 35 years’ experience
– no job too big or
too small.
Tel Michael on 07580799763 or
Darren on 07974676224.
E-mail: ductcleaningserviceltd@yahoo.co.uk
www.ductcleaningserviceltd.co.uk
Federation
Noticeboard
Contact your local representative
PRESIDENT
Mr Gregg Howard
Tel: 07702 552900 E-mail: gregghoward@uwclub.net
Our Plaice in Hagley, 131 Worcester Road, Hagley,
Nr Stourbridge, DY9 0NW
VICE PRESIDENT
Mr Stuart Atkinson
Tel: 07885 249855 E-mail: northstchipshop@aol.com
North Street Chip Shop, 74 North Street, Forfar,
Angus DD8 3BJ
TREASURER
Mr Andrew Crook
Tel: 07748 631697 E-mail: andrew@skippersfishbar.com
Skippers, 8 Talbot Row, Balshaw Lane,Euxton,
Lancs, PR7 6HS
Regional Directors for England
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adams&co
www.adamsandco.com Tel: 015242 41690
BUSINESSES FOR SALE
FISH & CHIP SHOP, Ingleton
WITH IMMACULATE 2 BED APT. Superbly appointed
throughout. T/O c£165k. GP c61%. Short hours. Village
centre location. High level of passing trade. Ideally suit a
couple. New 10yr+ lease. Rent c£20k incl flat with potential
to sub-let. FREEHOLD OPTION POA.
Leasehold £104,950 + sav. Ref: NW010637
FISH & CHIP RESTAURANT & TAKEAWAY, Keswick
EXTREMELY RARE OPPORTUNITY IN ONE OF THE
LAKE DISTRICTS MOST POPULAR DESTINATIONS.
Same hands over 20yrs. Highly profitable operation located
in the town centre with huge amounts of passing trade.
Fully equipped takeaway plus 48 cover restaurant. New 20
year lease. Rent £30kpa. Rates c£9kpa.
Leasehold £185,000 + sav. Ref: NW010674
NFFF Regional
Director Meetings
The NFFF Regional Directors regularly attend
meetings on behalf of the industry. Please find
forthcoming meetings below:
16th November, Regional Directors Meeting
10th December, Food Expert Group, Hugh Mantle
FIND US ON
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: craig_buckley@hotmail.co.uk
The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2
Mr Craig Maw
Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk
Kingfisher Fish & Chips, Chaddlewood Shopping Centre,
6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS
Other Regional Directors
REGIONAL DIRECTOR FOR SCOTLAND
Mr Stuart Atkinson
Tel: 01307 464009 - E-mail: northstchipshop@aol.com
North Street Chip Shop, 74 North Street, Forfar,
Angus DD8 3BJ
REGIONAL DIRECTOR FOR NORTHERN IRELAND
Mr Alan Hanna
Tel: 07711 216416 - E-mail: alan@pitstopfastfood.com
Pit Stop Fast Food, 26 Bridge Street, Kilkeel,
County Down BT34 4AD
REGIONAL DIRECTOR FOR WALES
Mr John Penaluna
Tel: 07903 864869 - E-mail: lapcatering@tiscali.co.uk
The Chippy and The Cafe, 35a - 36 High Street, Hirwaun,
Mid Glamorgan CF44 9SW
43
THE
FishFriers
REVIEW
10 questions with...
Eileen Kane
1. What would you do with £500,000?
I would love to take a long road trip in the USA. Not
necessarily to typical tourist destinations but to see the
‘real’ America and enjoy the diverse cultures and sample
the different foods of each region.
After that, as a complete contrast, I would probably buy
a nice cottage in the Yorkshire countryside.
2. What is your dream holiday destination in the UK,
and also abroad?
St Ives in Cornwall is my absolute favourite UK
destination. I’ve visited the quaint fishing village many
times in recent years and love its cobbled streets, quirky
cottages and it’s cosmopolitan atmosphere. The pubs
aren’t too shabby either! Not to mention the pasties.
3. What is your favorite sport, and which is your least
favourite?
I was an ice skater in my youth and was involved also in
gymnastics, so still love to watch the major competitions
in both sports. My least favourite sport is probably
cricket (Sorry Yorkshire). If it’s one day matches and they
are hitting the runs, then I appreciate those much more
than the test matches.
4. If you could be granted one superhero power, what
would it be and why?
To have the power to be invisible would be a good thing.
I think we’ve all had occasions when we’ve wished for
that!
5. Which three people, dead or alive, would comprise
your perfect dinner date?
James Martin, Sarah Millican & my Mum. James is a
gorgeous Yorkshire man who I’m sure would make
wonderful fish and chips, along with a great laugh with
Sarah and my Mum.
6. Describe your perfect weekend.
My perfect weekend would begin on Friday evening, after
work with a relaxing drink in the local pub followed by
an Indian curry. Saturday would involve leisurely brunch
followed by an afternoon at the cinema and dinner out.
Sunday would be a country walk with my friend and Meg
44
the dog followed by girlie gossip over lunch.
Lots of food and drink there!
7. What is your favourite drink?
Vodka and diet coke - followed a close second of Merlot
or Shiraz. (Depending on mood).
8. Do you prefer cod or haddock?
I’m ashamed to say I probably wouldn’t be able to tell the
difference if I’m honest. Hopefully someone at NFFF is
going to rectify that for me. I love fish anyway.
9. What is your first memory of fish and chips?
My first memory is being sent to the ‘chippy’ as a kid, on
my bike, with money wrapped tightly in paper which was
a note of what I needed to get and not being able to see
anywhere near the top of the counter. The lady looked
over the huge counter and down at me and said ‘What
would you like, Sonny?’ Obviously my duffle coat made
me look like a boy but I peddled home like mad with the
bundle of hot, gorgeous food.

REVIEW - National Federation of Fish Friers

Transcription

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