sausage - National Federation of Fish Friers

Transcription

NFFF LAUNCHES EXCLUSIVE NEW CARDNET MEMBERSHIP BENEFIT!
SEE INSIDE FOR DETAILS ON UNBEATABLE RATES FOR CARD PAYMENT FACILITIES IN YOUR PREMISES
THE
1913 - 2010 - 97 YEARS’ SERVICE TO THE TRADE
fishfriers
Issue 7
Oct/Nov 2010
REVIEW
SAUSAGE
EXCLUSIVE
S E E I N S I D E F O R D E TA I L S
Lady Elaine on a mission, pg 11
VAT: Now have your say, pg 13
Kevin McWhinney, Sausage Specialist, left, with fellow director
and wife Elaine and Ivan Bond, Marketing Manager, McWhinney’s Sausages.
www.mcwhinneys.com
Healthy Frying, pg 25/26
For more information and to become a member visit our website at: www.federationoffishfriers.co.uk
Tel: 0116 264 4004 • Fax: 0116 264 0092 • www.pukkapies.co.uk
Pukka Pies Limited • The Halfcroft • Syston • Leicester • LE7 1LD
THE
fish friers REVIEW
Issue 7 Oct/Nov 2010
Points of View
Index
By Denise Dodd, General Secretary
Page 2&7
News
Well you’ve probably already noticed that we’ve made some changes to
the look and feel of the magazine and gone for a crisper, more modern
style. This has been as a result of feedback from you, our readers.
We’ve listened to your comments and suggestions and taken them on
board, and over the next few issues you’ll see even more exciting
changes and additions to the magazine.
Page 9
150 Years
Page 12
Cod Knows!
Panga Scandal
I was quite serious in the last issue when I talked about imminent price
rises in raw materials over the coming months, so we’re working even
harder to negotiate those money saving offers and deals that can help
our members retain a good profit margin.
Page 15
Property Watch
How many times have you had a customer in your queue who would
have ordered that extra fish, bottle of pop or portion of peas, but they
don’t have enough cash with them? You can bet they’ll have some
plastic on them though and if you’re able to offer them the option to pay by debit or credit card, you’ll have
increased your sale and possibly even increase foot-fall. What’s more, the money is straight into your account, it’s
less cash for you to have to bank and less handling fees to pay!
Page 27
Barr Competion:
Win a Chiller!
Page 30
Training and
Qualifications
Well now you can have the facility to take card payments quickly and simply, without all the usual set up costs and
monthly charges usually payable with these machines.
Page 34
Commodities Prices
We’ve negotiated a brilliant deal with Lloyds TSB Cardnet exclusively for our members, which we’re launching in
this issue of the Review. The basics are:
Page 36
Business Transfer
and Property
• No joining fee (this is usually around £175)
• No minimum monthly charge (usually around £25 per month)
• No authorisation fee (usually 3.85p per transaction)
• Terminal rental of £15.95 (+ VAT) per month and market leading processing rates
You can see full details of this offer on page 21 of this issue.
This deal is for members only, but if you’re not already a member here’s a thought... If you already have a machine,
or you’re considering getting one, the money you can save on this deal just on the minimum monthly charges will
more than cover the cost of annual membership. Plus you would have access to all the other deals and offers
membership brings – for nothing!
Anyway, I hope that you enjoy this issue and do get in touch with us and let us know what you think, or to suggest
items you would like to see in the future.
Did you know? The UK Fish and Chip market is now worth £1.2 billion
NFFF Team
General Secretary: denise.dodd@federationoffishfriers.co.uk
Training Courses: k.clark@federationoffishfriers.co.uk
Membership and Member Services:
c.thompson@federationoffishfriers.co.uk
Accounts: f.mcstay@federationoffishfriers.co.uk
Tom
Fiona
Claire
Karen
Fish Friers Review: t.pick@federationoffishfriers.co.uk
Fish Friers Review: Telephone: 0113 2307044 • Fax: 0113 2307010
Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ
1913 - 2010 97 years’ service to the trade
Founded as the National Fish Caterers’ Review on April 4, 1925.
Designed & Printed by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk
1
THE
fish friers REVIEW
News
Chippychat Christmas Ball,
Sunday 5th December
For all the Fish Friers looking to let their hair down after another year of
hard work we are pleased to announce the Chippychat Christmas ball,
organised by NFFF Executive Councilor Mark Petrou. The Chip baron’s
ball has historically been "the social event" of the fish frying calendar celebrating the end of another year’s trade and marking the start of the
countdown to the festive season.
A sauce for all seasons
Operators can no longer serve up substandard sauces and instead, must be better
equipped to tap into consumers’ rising demand for better value and authentic
flavours for the added-experience. When it comes to fast food sauces, AAK is
your first port of call…
For operators to stay in business and entice new customers, they must offer
excellent value for money, great tasting dishes, together with a choice of good
quality sauces that compliment each dish perfectly.
Lower-cost outlets such as fast food restaurants have been well placed to benefit
from the recession both due to their value positioning and because of the wide
nature of the menus, which have been well established for a number of years.
The economic downturn may be causing many to cut down on eating out visits,
but the most astute operators will continue to attract customers by spicing up their
menus with a range of exciting, new flavours that can transform dishes quickly and
cost effectively.
AAK Foodservice has introduced a new range of popular flavoured sauces; offer
a variety of familiar flavours for the perfect meal accompaniment. Whether it’s the
all-time favourite tomato sauce to pour over chips or a more fiery chilli sauce to
spice up a wrap or kebab, the Season Valley sauce selection will give that all
important added flavour to a whole variety of meals to excite any taste buds.
Taking place on Sunday 5th December; this year the venue is the HIlton in
Coventry. The ticket price includes a 3 course meal and entertainment
from the legendary 70's band "Hot Chocolate’’. There will also be the
famous raffle and a disco. Double room rates have been negotiated with
the Hilton at just £65.00 per night
Ticket prices will be £50 each for NFFF members - a saving of £5.00.
For more information or to book tickets- for all NFFF members please call
0113 2307044, for non members please contact Mark on 07817 924168.
Frying for Fun!
NFFF member Alan Hawley of Hi
Tide Fish & Chip shop in Aylesbury,
Buckinghamshire has been offering
a helping hand to the local
community. Alan was recently
involved in the five day Rocky’s
Plaice Holiday Club attended by
Junior Holiday Club helpers get into
local children and arranged by
character assisted by Alan Hawley
religious group Scripture Union.
The week, taking place in the themed ‘Rocky’s Plaice’ fish and chip shop,
consisted of games, crafts, music, drama and Bible stories! Holiday Clubs
with this theme have been going on all over the country and in taking part
children have also been made aware of the nutritional value of one of the
nation’s finest foods as the trade celebrates its 150 year anniversary.
The easy squeezable 1 litre bottled sauces are available in the following flavours:
Tomato Sauce – From chips to hot dogs, this traditional tomato based recipe
provides a popular finishing touch to a whole range of fast food meal offerings.
Brown Sauce – Offering a rich, fruity flavour, this sauce is ideal for adding a touch
of spice to hot dogs, burgers, chips or a breakfast favourite – the bacon butty.
Mayonnaise – This creamy mayonnaise adds the perfect finishing touch to
sandwich and wrap fillings, or can bring a European theme to chips!
Garlic Mayonnaise – With a strong garlic flavour, this creamy accompaniment
serves up the perfect dip and topping for potato wedges, chicken wings or
kebabs.
BBQ Sauce – This full-flavoured sauce is the perfect partner for sizzling spare ribs
and a whole variety of cooked meats.
Salad Cream – Dress a bed of salad or serve as a side dip to bring that creamy
taste experience to the plate.
Burger Sauce – This tangy sauce compliments a selection of barbecued foods, as
well as being ideal as a dip, sandwich sauce or simply topping a burger.
Burger Mustard – Adding a distinctive flavour to hot dogs, burgers, steaks and
sandwiches.
Red Hot Chilli Sauce – Including this fiery ingredient in kebabs, wraps and tacos
for an international-style twist.
For information about AAK Foodservice’s products visit www.aakuk.com or call
01482 332100.
2
Hewigo ranges now qualify for
Carbon Trust interest free loans
Operating at 93% efficiency compared to
63% for a standard range, Hewigo High
Efficiency ranges qualify for interest free
loans from the Carbon Trust. To be
accepted for the loan purchasers have to
demonstrate that the loan can be paid
back over a period of five years from the
money generated from the savings and have been in business for at least
12 months.
Hewigo customers considering this option will get all the necessary
supporting information from Hewigo and all the assistance they need
throughout the whole process of application. Phillip Purkiss, General
Manager of Hewigo UK comments, “Our evidence shows that a Hewigo
High Efficiency range not only saves you a considerable amount in fuel
consumption but also in cooking oil and raw material usage.”
Luke Croule of Middies, Gainsborough who was one of the first Hewigo
customers to take advantage of the scheme says, “Hewigo showed us the
figures and we were immediately convinced that high efficiency was the
only way to go. We are already seeing the benefits.”
For further information contact Hewigo on 0121 544 9120
BOOST YOUR PROFITS...
Sausage King Kevin McWhinney
is causing a storm in the
catering industry...
by boosting profits with his quality
Irish pork sausages. The Co. Down
entrepreneur says chip shops
throughout the land who have been
investing in his 70% quality pork
sausages are pocketing bigger profits
by following his three simple steps
to success.
The 3 step challenge
1
Pay a few pence more for a
70% pork sausage from
McWhinneys
2
Charge more for it
3
Watch as profits soar as
sales increase through
repeat business and bigger
margins
But Mr. McWhinney isn’t
just saying it – he’s putting
his money where his
mouth is by offering FREE
pork sausages to outlets
who want to try his recipe
for success!
Last night Kevin told us:
“Hundreds of chip shops
and cafes the length and
breadth of the UK have
been ordering our free
10lb box of pork sausages
and our point of sale
posters and we are
proving that customers
love a real sausage with
70% pork.
Little wonder then
that his Campaign
for the Real Pork
Sausage is the talk
of the industry
Even the Daily Mirror has
featured his campaign and
his steps to success in its
business pages!
However entrepreneur
Kevin says his campaign
isn’t just about boosting
profits for chippies – it’s
about education as well.
“Mums and dads are
increasingly looking for
quality pork sausages in
supermarkets and
thankfully they are
starting to do that in chip
shops too.
“Chip shop owners who
have taken my challenge
and now stock
McWhinney’s are ahead of
the game. They’ve caught
the mood of the nation
and are reaping the
benefits as a result.
I would confidently
recommend a
McWhinney’s Traditional
Irish Pork Sausage to any
of my colleagues in the
Fish & Chip Shop Industry.
I just know they will
not regret it
Mark Petrou - Fish and Chip Shop
of the Year 2006
Free Offer
Free 10lb Sample
Pack of McWhinney’s
Pork Sausages
Bigfoot Posters & Free
Aluminium Frame
Call McWhinney’s on:
028 9127 1811
We sell millions
of pork sausages
every month
directly to the
trade
so people are voting with
their feet and are
prepared to spend more
on their takeaway pork
sausage. It’s great news for
both the chip shop owner
and the consumer.”
Kevin McWhinney
is putting his
money where his
mouth is for you
this month
www.mcwhinneys.com
it’s superior
in every way
From the modest potato chip to the finest fish fillet,
..what you fry in, is what keeps the taste in.
Capture it with Superior, the most respected, refined and
deodorised beef dripping in the business.
It’s naturally lower in trans fats, non-hydrogenated and delivers
the high temperature performance with high level economy.
Superior is manufactured exclusively in the UK by Nortech Foods, Britains largest producer and refiner of edible animal oils & fats.
nortech
foods limited
new technology behind traditional tastes.
Nortech Foods Ltd. Ings Road, Doncaster DN5 9TL For your nearest stockist telephone: 01302 390880
www.nortechfoods.co.uk
NE
C
O
M
P
L
I
DA
A
N
T
THE
fish friers REVIEW
Pukka bangs the
Drum for England
News
It’s time to vote for Britain’s
favourite family chippy….
Finalists announced in the Ben Shaws and Holland’s Pies favourite
family chippy competition.
In June 2010, Ben Shaws soft drinks teamed up with Holland’s Pies to launch
a competition looking for Britain’s Favourite Family Chippy. A team from
NFFF, Holland’s Pies and Ben Shaws got together to judge all the entries
earlier this month and after much deliberation, three regional finalists were
selected.
Finalist No 1 is The Fantis Family, B My
Chip, Sutton Coldfield, Birmingham
Tony Fantis first started out in the chip
shop industry peeling spuds for his dad
in the early 1960s. He established B My
Chip three years ago and the business is
certainly a family affair, with a total of six
family members working in the shop.
Finalist No 2 is The Bentley Family,
Corner Chippy, Cleveleys, Lancashire
The Bentley couple took on the chip
shop in 2003 after Glenn, a former paint
sprayer, decided he wanted a new
challenge.
But it was like stepping back in time for
the pair, as the premises were originally
built and run as a fish and chip shop by
Karen's
great-grandfather
James
Eckersley almost 90 years ago.
Finalist No 3 is The Corbally Family,
Mister C’s, Selby, Yorkshire
Mark Corbally, has run fish and chip
shops for the past 30 years - for the past
ten with the help of his wife, Denise, and
their children Danny and Michael
Horsley.
The Corbally family guards an 80-yearold secret batter recipe passed onto
Mark by an old lady who gave him his
first break in the chip shop industry.
Sundeep Gill, Ben Shaw’s spokesperson for the campaign said:
“Ben Shaw’s started as a family business back in 1871, so we know how
important family businesses are to this country and how valued they are by
their communities.”
It’s now down to the public vote to see who they want to be crowned
‘Britain’s Favourite Family Chippy 2010’. Votes can be cast
at www.favouritefamilychippy.co.uk. All votes will be counted and verified
with the winner being announced in October (voting closed midnight on
1st October).
PUKKA Pies today reaffirmed their support of English
international football by extending their partnership
with the official England Supporters Band. A twoyear extension has been signed with the Band by
Britain's largest manufacturer of branded pies who
make over 60 million pies every year.
The new titled sponsorship will see the Pukka Pies England Band performing at all
European Championship fixtures leading up to the 2012 Euro finals in Poland and the
Ukraine. Pukka Pies first sponsored the England Band in the 2006 World Cup in Germany
and this will take their total association to six years.
Tim Storer, Managing Director of Pukka Pies, said: "We feel it is important to continue to
show our support of English football and the official England Band. "Despite the
disappointment of the recent World Cup, we know how much football means to this
country and its supporters. By supporting the Band, we want to demonstrate our passion,
pride and support for England."
Fans can again follow the Band throughout the Euro 2012 qualifiers with Switzerland,
Montenegro, Wales and Bulgaria.
Pukka Pies enjoy an extensive sports portfolio which saw them sponsor the 2009 Masters
Snooker Tournament in Telford, Santa Pod raceway and the Leicester Ladies hockey team.
For more information go to www.pukkapies.co.uk
Genoa Café
celebrates
100 years
NFFF members The Genoa Cafe
celebrated 100 years in business
recently with a special event in aid
of local charities in Warrenpoint,
Northern Ireland, on Friday 27th
August 2010.
L to R - Luigi Forte, Peter and Gemma
O'Hare, Mayor Mick Murphy
The famous fish and chip and Italian ice cream parlour was founded in 1910
by Tomaso Magliocco, great grandfather to the current owner Peter O Hare
who along with his wife Gemma run the highly successful shop which fronts
onto Warrenpoint square. Peter explains, “For over a year we’ve been
planning doing something special to celebrate the history of the Malocca and
Forte families and the Genoa brand and our research has unearthed some
fabulous images dating back to the 1920s showing staff standing at the doors
of the Warrenpoint store that we still trade from today. “It’s really humbling to
see all the people who went before you, working hard to make a living for their
families and the pride they took in the food they produced. It makes us really
ambitious to continue that legacy on. We still use the same ice cream recipe
passed down through generations and we still apply the same high standards
to the authentic food we serve. Gemma and I have five children (Sonia 22,
tony 20, Aldo, 18, Lisa 14 and Gulia 9) the older four all work in the business
part time so it’s still very much a family run operation.”
As part of their celebrations Gemma
wanted to create an event to celebrate
and thank the local community that had
contributed so much to their success.
The day was a big success with
entertainment ranging from street
theatre performances, puppet shows,
Staff and Family
balloon modelling and face painting for
the kids, an outside broadcast from 5 FM with Big O (2-6pm), fire eaters and
a four piece band and singers in store in the evening.
7
‘Mum where’s
my Blakemans’
The Supreme Sausage
James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park, Newcastle-under-Lyme, Staffs. ST5 7UF
Telephone: 01782 569610 Fax: 01782 569611 e-mail: admin@blakemans.co.uk www.blakemans.co.uk
THE
fish friers REVIEW
150 Years the
celebrations continue
What the Dickens!? Olympus
Fish and Chip Restaurant
Celebrates 150 Years
At The Olympus Fish and Chip Restaurant and Take-Away in Bolton town
centre, NFFF member and shop owner Tasos Pattichis decided to
celebrate the significance of the 150th anniversary of fish and chips by
dressing in period costume.
Mr Pattichis and his staff dressed in full Dickensian clothes for three days
over the Bank Holiday weekend which coincided with the popular Bolton
Food and Drink Festival. The restaurant and take-away were decorated
with old photographs of Bolton; however the food and service remained
modern.
150 years bunting packs
still available
Mr Pattichis said "its
150 years since fish
and chips was
invented in London
and in Oldham and
they are still being
eaten today. Never
mind the curries
and kebabs- they
haven't been in the
UK for one and a
half centuries like fish and chips. They are still Britain’s national dish
and I think 150 years is worth celebrating in style which is why we all
decided to dress up for the occasion. The event was a great success
with customer’s queuing at the door. The staff and customers all had a
great time, resulting in much local interest and free press.
150 Years Balloon race:
Winners announced!
Following on from our coverage in Issue 4, Claire Thompson, NFFF Membership Secretary is proud
to announce the winners of the 150 years Balloon race. The launches which were held at three of
the main trade exhibitions earlier in the year proved to be a great success with returned balloons
being received from all over the country and even as far afield as Holland and Germany! The money
we raised exceeded £300, with all proceeds donated to the RNMDSF!
Claire comments, “I would like to say a big thank you to everyone who bought a balloon and helped
to raise money for the RNMDSF. I would also like to thank Sue Tate and Tom Dentith for all their help
with making the event a success.”
The balloon race is now closed; please find the winners of each race below. The winners all received
a state of the art Digital Camera:-
Our very own Claire launches the Balloons
FRIARS PRIDE Sunday 21st February
Winners Balloon Joy Bales of Sleaford
Winners returned Lara Strietharst of Germany
WHAT’S COOKING Sunday 7th March
Winners Balloon Mick’s Place of Rotherham
Winners returned Elaine Rees of Anglesey
FAST FOOD Sunday 18th April
Winners Balloon Lorraine O’Bayle of Northampton
Winners returned Mrs Green of Kings Lynn
We also held a balloon race for The National Fish & Chip Day on 25th June , held outside
Mark Drummonds shop.
Tom Dentith helps out
Winners Balloon Susan Withers of Norfolk
Winners returned Debbie Best of Immingham
9
THE
fish friers REVIEW
Lady Elaine On a Mission!
Always heavily supported by the Fish Frying Industry; the Fishermans Mission, also
known under its proper title of the Royal National Mission to Deep Sea Fisherman, is a
charitable body whose aim is to support someone who can arguably qualify as among
the most important but least recognised people in the process of bringing Fish and Chips
to the nations table – the deep sea Fishermen. The FFR sat down with the Mission’s
Director of Fundraising, Lady Elaine Campbell, to learn more about the work they do.
Humble Beginnings
The history of the Mission is similar to that of many other charities with one person
taking the initiative to provide help to a section of society that was going unheeded
long before the days of government funding and health & safety. Founded in 1881,
the person in question was one Ebenezer J Mather. Shocked and appalled at the
poor working conditions and lack of support for the fleet operating in the Dogger
Bank he decided to tackle the issue. The first step he took was to buy a fishing
smack 'The Ensign' and in July 1882, the Mission's first 'Bethel Ship' set sail from
Great Yarmouth carrying warm woolen clothing, books, bibles, tobacco and the all
important medical chest. The operation soon expanded to providing care and
support in the ports and so began the Mission’s work, sowing the seeds for the
network of Welfare Centres, Hostels and Almshouses that continue to provide the
backbone of the operation today.
Welfare and Support
Fast forward 128 years and the
work of the Mission is still
centered on supporting the
brave men and women around
the country, whose lives are
dedicated to this honorable yet
life threatening profession. The
Mission’s work is split between
providing emergency support for
disaster and tragedies at sea,
welfare for fishermen and their families and improving safety and standards
onboard. Fishing is notorious for its boom and bust mentality though and as Elaine
explains the Mission’s work has had to reflect these changing times, “In the 70’s
and 80’s the UK Fishing Industry began to change and the negative effects of
increased competition from the EU and reduced quotas, amongst many other
external factors, meant that our fleets began to suffer in terms of output and size.
Our work has had to adapt to ensure that the Fishermen left unemployed can still
receive support once their lives at sea come to an end. Many have been at sea
since an early age and it’s all they know. When the Fishing industry was booming
a lot of our work was to do with supporting the Fisherman injured at sea but
nowadays our mission has grown in ensuring they can still maintain the standard
of living they deserve once
going out to sea no longer
becomes an option, which
unfortunately can happen
at any time in their career.”
A prime example of the
importance and benefit of
the work being done by the
Mission to support the
Fishermen no longer at sea
can be witnessed in their
On a mission with Elaine
almshouses dotted around the country. But even with her 6 year history of working
for the charity, a recent trip to an almshouse proved to be a moving and thought
provoking experience for Elaine, “I recently visited an almshouse in Grimsby. The
trip was arranged by the local superintendent and was a real eye opener into just
how tough things can get for the retired Fishermen. The almshouse was in a very
deprived area of Grimsby and unfortunately it was common for the occupants to
become victims of mugging. These men were living very hard lives but what was
heartening to see was how they stuck together and the amazing camaraderie they
showed for each other ensured they weren’t suffering in silence and could support
each other into old age as they had at sea.”
Looking Forward
It might come as a shock to some but the Mission receives no money from the
Government and is the UK’s only welfare charity for the Sea Fishing Industry, so
the future will depend on the continued fundraising effort with a few big events
planned along the way. Sponsored expeditions have proved very successful and
as reported in the last issue a trip to Mount Kilimanjaro headed by fish fryer and
NFFF member Nigel Tindall has just been completed this month. Future expeditions
are planned for 2011 to such exotic locations as Mount Toubkal, The Sinai Desert
and The Great Wall of China amongst others (see the inside back page for more
details). But as Elaine is keen to point out, one of the main sources of income for
the Mission is the ever-reliable ‘Albert’ fisherman charity box, who can be found
on the counter of Fish and
Chip shops across the
land, “The Albert’s have
become iconic in Fish and
Chip shops and done a
great job at raising money
for the Mission!”. Elaine
also explained that they are
now aiming to push their
message in fish restaurants
and also have birthday
celebrations to plan in
2011, marking 130 years
of activity.
The final
message comes from
Elaine in thanking the
industry for the continued support, “We really appreciate the amazing work done
by Fish and Chip shops around the country. We understand that Fish Friers are
very busy so it makes the outstanding effort and funds we receive even more
notable, for anyone who wants to learn more or get involved in the fundraising and
work we do please be sure to visit our website for more information and once again,
thank you!!”
We would like to thank Lady Elaine Campbell for sparing the time to talk to the FFR
and encourage everyone to visit http://www.fishermensmission.org.uk/ for more
information about a very worthwhile course.
11
THE
fish friers REVIEW
Cod
Knows!
Tackling the issues that
matter to our industry
By Denise Dodd – General Secretary
They also claim in the article that a number of fish and chips shop owners
have been fined up to £6,000 for the rip offs, quoting a Trading Standards
officer as saying that “The problem is much bigger than we realise.”
Of course, the reporters thoroughly researched this claim before making
these allegations and ensured that they got their facts right, didn’t they? Well
did they?
I spoke to the Trading Standards officer from Worcestershire who had been
quoted in the article and asked him exactly what he had said. He has been
involved in three cases in his area in which the fish and chip shop owners
were fined heavily. One was initially fined £8,000, which was reduced to
£4,000 on appeal, others were fined £3,000 and £2,500 respectively and
also had to pay costs which were substantial. But these cases were back in
2008. There is one other case which is currently going through the court
process but has not yet been heard, so details cannot be disclosed at this
stage.
Now I know that this is just one area of the UK and we are currently making
enquiries with other Trading Standards offices to find out just how
widespread these practices are, but it is hardly representative of a quarter of
the UK’s fish and chip businesses as alleged in the article.
So, what exactly are the facts that this article has been based on?
Throughout the UK cod or haddock is the generally accepted (and expected)
‘fish’ in fish and chips. But there is absolutely nothing wrong with introducing
different species of fish to your menus – so long as you tell the consumer
what it is and charge appropriately. There have been reports about Pangasius
(sometimes called river cobbler or Vietnamese river fish) being contaminated
with industrial waste and sewage. This is the area the FSA became involved
in, but checks on imports are so rigid that this risk has been minimised. The
fact is that a high percentage of consumers don’t want fish other than cod
or haddock, partly due to this type of report.
This month’s item guaranteed to make your
blood boil, was the totally inaccurate and
defamatory article which appeared in The News
of the World on 12th September. For those of
you who didn’t see the article, it accused Britain’s
chippies of cheating consumers by selling cheap
Vietnamese catfish as high priced cod. It claimed
that up to a quarter of fish and chip shops were
involved in this ‘CON and chips scam’ which is
netting the unscrupulous owners big profits.
It’s a regrettable fact of life that every industry is tainted by the few who
tarnish otherwise good reputations. Unfortunately, there are fish and chip
shops out there that knowingly sell fish such as pollock, coley, whiting and
pangasius and pass it off as cod or haddock. These are the real culprits.
These are the villains who are damaging your business, your reputation and
hitting your pockets!
So what can you do to protect your business and livelihood?
Firstly, make sure that you are conforming and abiding by the law and that
your menu boards tell the consumer exactly what fish you are serving.
Secondly, if you become aware of a shop selling a different fish to the one
they say they are serving – TELL US!
We’ll take it to Trading Standards and ensure that it is investigated.
We take a very dim view on businesses who purposefully fall short of the
mark and bring the majority into disrepute, but that is exactly what we have
here – a MINORITY bringing the entire industry into disrepute.
Articles on this issue have been published before and I’m certain that they
will be published again, probably the next time a newspaper or journal has a
slow news day and needs to find something scandalous to write about that
will help to sell copies. Most fish and chip shops are small businesses and
easy to take a pop at - after all, they generally don’t answer back. But if you’re
a member of the NFFF and you’re being wrongly accused, then talk to us
about it and let us do the answering back for you. You can get in touch on
our new e-mail address yoursay@federationoffishfriers.co.uk
If you spot any articles or features in your local media on
this subject – please let us know. We’ll make sure they
get their facts right!
Now have your Say! NFFF letter to the Chancellor Opposing VAT rise (opposite page)
Now is the time to vent your frustration at the unreasonable demands being placed on our Great British Industry. Following on from our appeal for your
thoughts in Issue 6 we’ve had a great response from members around the country, showing that many are firmly behind us in doing the best to make our
anger heard by the people that matter. To help you, we have drafted a letter to Chancellor George Osbourne which outlines this. If you want to fight for
what’s right, please cut it out, filling in your name and address where applicable and post off the letter to the Government. Please feel free to re-write this
yourself adding anything you want, but at the very least it can act as a template and inspiration to one way the Industry can tackle this. Please get in touch
if you want a soft copy sending to work from. Please encourage your staff, friends, family and anyone else to do so and most importantly let your customers
know about this unfair burden the Government is placing on Fish and Chips. With your support we will do our best to highlight the injustice. Please drop
us a quick e-mail on yoursay@federationoffishfriers.co.uk about any action you take or response you get. The next step is to take it to the national
media and we have already had several national newspapers express an interest in covering and supporting our fight – good luck!
12
#
Rt Hon George Osbourne MP
Chancellor of the Exchequer
HM Treasury
Horse Guards road
London, SW1 2HQ
Dear Mr. Osbourne,
I am writing to you today on behalf of one of the United Kingdom’s most treasured national
institutions and culturally significant industries- the Fish and Chip industry. As Fish Friers we
firmly believe our industry, 150 years old this year, is a significant part of the very fabric this
country is woven from and needless to say should be treated with the respect it deserves.
The issue that I would like to raise is that of the current Government’s planned VAT rise to 20%
in January 2011, the knock on effect it will have on our industry and the perceived injustice of a
different set of rules you are administering for other comparable service industries.
The crux of the issue is that HMC&R charge VAT on Fish and Chips on the basis that it is hot
takeaway food and that value is added in the preparation. So with this in mind we feel it unfair
that Bakeries can sell hot sandwiches and pies and Supermarkets can sell rotisserie chickens as
well as bakery products, all exempt from VAT under the pretence that the food is cold when
consumed. All these products are ‘just cooked’ on the premises so therefore should be charged
VAT just as Fish and Chips are, why is there a difference when all the circumstances are the
same??? It just simply isn’t fair.
Another issue is that of not being able to offset our purchases against VAT. 95% of our purchases
are zero rated leaving us to pay tax on virtually everything we sell. Other business sectors with
zero rated purchases, such as the car sales and antiques industries, enjoy special rules whereby
they only pay VAT on the value which they add to the product. For example, if a car dealer buys
a car for £2000 and sells it for £3000, VAT is only due on £1000.
All we are looking for as an industry is a level playing field. Nearly all Fish & Chip shops are
small businesses trying their hardest to provide a quality product the nation loves, we fear that
come January this added pressure could have disastrous effects, the public by large aren’t
aware of this situation so as an industry we will have to do our best to educate on why there may
be a price rise.
I do hope that through this letter we can help you understand our frustration and that you will
re-consider this potentially crippling legislation and help us in preserving Fish and Chips as the
nation’s favorite takeaway for the next 150 years.
Yours sincerely,
THE
fish friers REVIEW
Do you know your rights when it comes
to employment law? Is your business
best equipped to deal with any disputes?
As members of the NFFF you are entitled
to attend Peninsula’s employment law
seminars FREE OF CHARGE. Please see
below for the upcoming course dates
around the country.
Peninsula:
Free employment
law training
All Peninsula’s clients are invited to attend our FREE, practical and interactive full day and half day training courses, providing a foundation
in basic elements of employment law. The courses are designed to enable participants to handle common employment issues that may
arise, in a professional and positive manner.
The courses will aid delegates to recognise potential problems at an early stage so that they can utilise Peninsula’s 24 Hour Advice Service to their
best advantage, giving your business a safer and a more certain future, giving you the peace of mind and time to focus on profitability.
Delivering practical training on managing real life employment issues, our training is continually kept up-to-date with changes in legislation, case
law and best practice. These sessions provide delegates with a comprehensive understanding of how to comply with employment law requirements.
As places are limited we encourage early booking to avoid disappointment. If you wish to attend one of these free training courses, please
email employment.training@peninsula-uk.com.
For bookings or general training queries please telephone 0844 892 2773.
Please have the following details available:
• Location • Date of course • Company name • Delegate name • Client Account Number • Contact number • E-mail address
For Postal Booking: Peninsula Business Services Ltd, The Peninsula, 2 Cheetham Hill Road, Manchester M4 4FB
Reminders will be despatched to reach attendees around two to four weeks prior to the session dates.
The times of the session and the venue will be included.
Employment Training Schedule
November - December 2010
SCOTLAND
Inverness
Aberdeen
Edinburgh
Glasgow
Basic Employment Practice
Equal Opportunities and Harassment & Bullying
Handling Discipline
Performance Management inc Appraisals
MIDLANDS & EAST ANGLIA
9th November
7th December
14th December
2nd November
9th December
NORTHERN ENGLAND
Newcastle
Hull
Manchester
Handling Discipline
Handling Discipline
Handling Discipline
Equal opportunities and Harassment & Bullying
Handling Discipline
Absenteeism
9th November
1st December
23rd November
14th December
2nd November
9th November
11th November
7th November
7th December
9th December
14th December
15th December
Handling Discipline
Absenteeism
9th November
2nd December
14th December
WALES
Llandudno
Swansea
Shrewsbury
Peterborough
Handling Discipline
Hinckley Absenteeism
Equal Opportunities inc Appraisals
Handling Discipline
Handling Discipline
Absenteeism
SOUTH & SOUTHWEST
Chelmsford
Marble Arch
Croydon
Reading
Dorchester
Swindon
Handling Discipline
Handling Discipline
Absenteeism
Handling Discipline
Handling Discipline
Performance Management inc Appraisal
Handling Discipline
Handling Discipline
Plymouth Handling Discipline
www.peninsula-uk.com
14
23rd November
8th December
9th November
2nd November
7th December
2nd December
14th December
16th November
2nd November
2nd December
2nd November
7th December
2nd November
23rd November
7th December
16th November
7th December
9th November
7th December
2nd November
7th December
1st December
16th November
Property Watch
Preparing your Fish & Chip
business for sale
By John Cairns FNAEA FICBA, Graveleys BTA Ltd
Specialist Business Transfer Agents to the Fried Fish Industry
In this new regular feature we will be taking a closer look at the Fish & Chip business sale and
property market. In each issue, local expert John Cairns, sales director of Graveleys Fish & Chip
Transfer agents based in Leeds, will cast an eye over current market conditions and offer
invaluable tips and advice on how to best operate in the market.
Just as a brief introduction; John has been involved in the
Property Industry for over 30 years as a Practising Estate Agent
in North Yorkshire. In the last 15 years he has concentrated
on the sale of going concern businesses to include Fish & Chip
Shops. He joined Graveley’s in 2009 to set up their Business
Transfer Agency as Sales Director.
Present Market Conditions
“Contrary to what we read in the papers and hear on the news,
the sale of well run and managed Fish & Chip Shops is still
creating a lot of interest; pricing and presentation is the key to
a successful sale.
Many first time buyers are entering the industry, I foresee this
increasing in the coming years with the emphases on
franchising as an alternative way of purchasing.
The general public have embraced Traditional Values with Fish
& Chips becoming ever popular takeaway dish as the new
going out is staying in. The future market for the sale and
purchasing of Fish & Chip Shops in my opinion will go from
strength to strength.”
Tips and advice: Preparing Your Fish & Chip
Business for Sale
When selling your business there are several stages that need
to be completed in order to achieve a successful outcome.
Typical steps include:
• Valuing your business
• Preparing your business for sale, including taking steps to
increase its value
• Taking early tax advice to highlight issues which might affect
your deal later - vital if you want to minimise the tax burden
• Identifying potential buyers
• Marketing your business
• Meeting and negotiating with potential buyers
• Completing legal due diligence with the buyer
• Finalising the sale agreement and transferring ownership
In order to maximise the value of your business, it is worth
spending some time prior to the sale getting your business into
shape. This could include cutting costs, reducing debts and
reducing excess stock to get your finances into good order.
Potential buyers are also likely to require detailed financial
information, including audited accounts and forecasts before
they will consider making an offer.
You can help make the whole sales process smoother by
preparing this information in advance.
There are several methods of valuing your business. Your
chosen Agent will be able to advise you on an appropriate
valuation method and help you get a realistic valuation. They
will also be able to help you identify and market your business
to potential buyers.
It is advisable to have your business/property valued by
an experienced Business Transfer Agent who specialises in
Fish & Chip Shops. Choosing your Agent to act in your sale
is an extremely important decision as to whether they have
the experience within the Fried Fish Industry. Selling fees
are extremely important to take in consideration when
calculating your costs. Be cautious of Agents who adopt
upfront fee charges.
15
4/9/10
*Total UK Impulse Value Sales 12 W.E
%
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*Based on £0.70p RSP purchased direct
LOCAL BRANCH
UR
YO
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AC
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CO
S,
IT
OF
PR
NG
HI
FOR REFRES
Birmingham: 0121 556 9355 Newcastle: 0191 276 0776
0208 527 7544 Manchester: 0161 682 9411
London:
01236 852 581
Sheffield: 0114 269 1691 Scotland:
THE
fish friers REVIEW
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www
www.fryline.co.uk
.fryline .co.uk
Sales: 01553
766855 / 772935
Email: sales@fryline.co.uk
sales@fr yline.co.uk
Frying R
Range
ange Services
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30 tabl
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In association with
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Servicing all makes of ranges, covering
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For prompt, efficient service please call:
01553 772935
sales@klsonline.co.uk
In association with
18
Frying Ranges
Potato
Plantings by
variety in
Great Britain
for 2010
The Potato Council has now produced provisional estimates of planted
areas by variety for England, Scotland and Wales for 2010. These are
shown in Table 1 attached with comparisons to previous years 20052009. The total planted area for Great Britain is now estimated at 126,887
ha. This revises slightly the end-July provisional estimate of 126,450 ha,
and is based on a sample of 2314 growers representing 85% of
registered area.
As Table 1 shows, Maris Piper remains the dominant variety, accounting
for 18% of planted area. It is a multipurpose variety used mainly for
chipping, but also popular for packing and the bag trade. Estima remains
the second-ranked variety, though its area has halved since 2005. Its
market is predominantly pre-pack. Lady Rosetta, a crisping variety,
remains third-ranked. Markies, in 4th place has gained strongly in
popularity since 2005, when it was ranked 23rd. It is used mainly for
chipping. Maris Peer is 5th placed, having maintaining similar areas since
2005 as a pre-pack variety mainly marketed as a salad or new potato.
Harmony is another strongly emergent variety aimed at the packing
market, having moved from 19th to 6th place since 2005. Hermes, mainly
for crisping, now in 7th place, has risen from 9th in 2005. Marfona, for
packing, has been steady in 8th place over the 6-year period. These eight
varieties account for 50% of all plantings.
Other varieties which have moved up the rankings strongly include
Melody, Rooster, Cabaret, Innovator,
Accord, Vales Sovereign,
Agria,
Amora,
Sassy, Vales
Emerald
and
Table 1 : GB Plantings by Variety 2005-10
Areas in hectares. 2010 estimates are provisional as at August 2010 and will be revised in January 2011
Rank
Variety
order
1
Maris Piper
2
Estima
3
Lady Rosetta
4
Markies
5
Maris Peer
6
Harmony
7
Hermes
8
Marfona
9
Melody
10
Saturna
11
Saxon
12
Desiree
13
King Edward
14
Pentland Dell
15
Rooster
16
Cabaret
17
Premiere
18
Charlotte
19
Russet Burbank
20
Osprey
21
Innovator
22
Wilja
23
Accord
24
Cultra
25
Shepody
26
Victoria
27
Nadine
28
Maris Bard
29
Lady Claire
30
Morene
31
Vales Sovereign
32
Agria
33
Vivaldi
34
Cara
35
Valor
36
Romano
37
Sante
38
Amora
39
Winston
40
Courage
41
Sassy
42
Vales Emerald
43
Mozart
44
Ambo
45
Picasso
46
Fambo
47
Shannon
48
Sapphire
49
Caesar
Sub-total
Other varieties
Total
2005
2006
2007
2008
2009
24,232
15,471
6,795
1,402
6,903
1,536
3,572
4,594
249
5,032
3,399
3,557
3,451
5,190
393
674
2,081
2,031
3,072
1,870
24,353
15,770
6,273
1,996
6,641
2,127
3,263
4,667
462
4,971
3,997
3,455
4,026
5,050
1,029
715
2,166
1,944
2,426
1,429
1,481
626
1,389
1,205
973
4,930
1,430
484
809
21
126
417
1,437
327
1,542
1,667
314
340
1,546
836
1,347
1,158
1,234
4,024
1,451
513
902
98
268
541
955
301
1,245
1,568
29
261
433
12
86
489
239
305
187
15
267
116,538
9,373
516
257
339
141
4
297
117,110
10,139
25,990
15,441
6,035
3,507
6,131
2,387
4,011
4,852
772
4,905
4,167
3,862
3,887
4,713
1,312
1,020
2,234
1,812
2,072
1,466
110
1,598
948
1,233
1,063
1,171
3,065
1,578
606
913
212
254
1,076
696
335
1,032
1,561
108
330
407
80
277
32
529
291
412
129
6
304
120,931
9,827
25,182
13,260
5,664
4,012
5,964
3,023
4,061
5,106
1,568
4,115
4,188
3,624
3,496
4,240
1,723
1,512
2,124
1,907
1,714
1,671
372
1,506
1,133
1,625
920
1,178
2,306
1,206
626
842
409
311
1,016
618
469
1,019
1,230
107
328
593
203
360
170
472
306
295
149
18
281
118,224
12,010
23,670
10,470
6,989
6,303
6,063
3,980
4,054
4,763
2,572
3,569
4,089
3,356
3,382
3,255
2,501
1,999
2,158
2,032
1,467
1,589
728
1,389
1,466
1,609
1,025
1,204
1,677
1,050
639
947
806
437
740
613
516
809
1,154
187
357
497
268
426
286
422
278
297
171
119
319
118,695
11,536
125,911
127,249
130,758
130,234
130,231
2010
England Scotland
Wales
17,898
5,065
90
6,936
865
191
6,327
480
144
6,366
464
2
4,107
1,365
103
2,801
1,282
29
2,749
1,314
38
3,550
444
68
3,757
210
78
3,567
256
8
1,126
2,213
2,326
948
20
2,431
749
26
2,863
287
7
271
2,354
1,610
391
1,517
172
127
1,132
542
19
1,515
158
78
1,403
1,279
155
1,019
280
27
1,179
22
36
92
1,128
979
137
976
15
14
813
98
11
806
71
2
762
38
22
764
42
15
532
287
769
3
427
141
245
229
119
353
2
343
111
7
335
120
364
13
28
118
240
20
347
21
341
9
239
107
335
2
298
21
215
99
276
29
230
39
233
22
251
87,614
24,791
1,133
9,564
3,442
342
97,178
28,233
1,476
Total
23,053
7,993
6,950
6,832
5,574
4,112
4,102
4,061
4,045
3,831
3,339
3,294
3,206
3,157
2,626
2,000
1,816
1,693
1,673
1,481
1,434
1,327
1,237
1,220
1,116
1,004
922
879
823
821
819
771
567
474
474
461
455
406
378
368
350
346
336
319
314
305
269
255
251
113,539
13,348
126,887
Mozart. Significant declines in area over the last six years have been
registered for Pentland Dell, Nadine, Cara, Romano, Sante, and Ambo. A
number of popular packing varieties such as Saxon, Desiree, King Edward,
and Charlotte have maintained their position, neither gaining nor losing
ground significantly.
Overall, the top 49 varieties shown in Table 1 now account for 90% of
planted area, while 163 other reported varieties account for the remaining
10%. The total number of varieties planted in GB substantially exceeds
the 212 quoted here however, as new or minor varieties
with small areas may not be explicitly stated on Planting
Returns.
More detailed analysis of areas by regions, counties
and market sectors for all listed varieties are
available to Potato Council Levy Payers from
the
Grower
Panel
website
(http://www.growerpanel.com). For
more information about specific potato
varieties go to the British Variety Database
at http://varieties.potato.org.uk.
The 2010 data shown in Table 1 is
provisional and will be updated in
January 2011.
19
New NFFF Member Benefit!
Switch to Cardnet...
and see how much you could save.
The National Federation of Fish Fryers has negotiated
competitive terms for all its members for the
processing of credit and debit card payments with
Lloyds TSB Cardnet.*
Switching is easy and doesn’t involve changing your
bank account. So why not call us today and see
how much you could save?
Card type
Merchant
Service Charge
Visa credit 1
1.59%
MasterCard® credit 2
1.59%
Visa debit
17p
MasterCard® debit
17p
UK Maestro®
15p
Visa commercial cards
(Corporate purchasing and Business cards)
1.95%
MasterCard® commercial cards
(Corporate purchasing and Business cards)
1.95%
1 Processing rate for Visa charge cards will be 0.25% more than the rate for Visa
credit cards.
2 Processing rate for MasterCard® premium cards will be 0.63% more than the rate
for MasterCard® credit cards.
Terminals
Our leasing partners can offer a range of suitable terminals‡
to meet your business needs.
*All applications will be subject to their own credit and risk assessment and we may ask for
supporting documentation.
†Online access to your Cardnet account will be £15 per month per user from the end of
the free 3 month period.
‡Your terminal hire contract will be with your leasing company and subject to separate
terms and conditions.
All major credit and debit cards accepted.
Benefits
G
No joining fee
G
No minimum monthly charge
G
No authorisation fee
G
Free consultation
G
Online access to your Cardnet
account, free for 3 months†
Call
0800 056 8669
Quoting reference: NFFF1/10
Lines are open 9am to 5pm Monday to Friday.
lloydstsbcardnet.com
Or Text FISH and Your Name to
61119 and we will call you back.
Lloyds TSB Cardnet working together with:
Information correct as at 1 September 2010. Your standard mobile network charge will apply to any text message sent. Calls may be monitored or recorded in case we need to check we have carried out your instructions
correctly and to help improve our quality of service. MasterCard® is a registered trademark of MasterCard International Incorporated. Maestro® is a registered trademark of MasterCard International Incorporated. Cardnet is
a registered trademark of Lloyds TSB Bank plc. Lloyds TSB Bank plc Registered office: 25 Gresham Street, London EC2V 7HN. Registered in England and Wales no. 2065. Lloyds TSB Scotland plc Registered office: Henry Duncan
House, 120 George Street, Edinburgh EH2 4LH. Registered in Scotland no. 95237. Authorised and regulated by the Financial Services Authority. Lloyds TSB Bank plc and Lloyds TSB Scotland plc are covered by the Financial
Services Compensation Scheme and the Financial Ombudsman Service. (Please note that due to the schemes’ eligibility criteria not all Lloyds TSB Commercial customers will be covered by these schemes.)
The Healthier
Take-away option
Sweet
& Sour
Chicken
16.2
Whopper
meal
14.0
Big Mac
12.1
Pizza
11.0
Per 100 gram
Fat
Chicken
Korma
& Rice
12.0
Fish & Chips
9.42
0
300
600
900
1200
1500
Sweet
& Sour
Chicken
1330
Whopper
meal
928
Big Mac
903
Pizza
871
Chicken
Korma
& Rice
860
Per serving (average meal 450 gram)
Calories
Fish & Chips
595
A standard portion of fish & chips contains LESS fat and LESS calories than other takeaway foods
0
5
10
15
20
You know exactly what you are eating
POTATOES, FISH & BATTER
Natural: there are only three ingredients:
THE
fish friers REVIEW
Tips on chips
A collaborative ‘best practice’ document between the NFFF
and the Food Standards Agency
Everyone likes to eat out, whether it’s a special treat or you
just can’t face cooking that evening. As a nation we’re eating
out more and more, and so the food we eat out is an
increasingly important part of our diet. That’s why the Food
Standards Agency (FSA) has worked with the food sector,
including caterers big and small, to help improve the food we
eat, and help consumers to eat a balanced diet and maintain a
healthy weight. But let’s be clear, this isn’t about making all
food “healthy” but looking at ways we can make some of our
favourite take-away foods healthier.
Talking to people in the trade it was clear that there were some
really simple bits of advice that could be shared which would
result in a better chip! We wanted to help share best practice
between chip shop owners and worked very closely with the
NFFF to come up with the tips over the page. These vary from
easy ways to look after your oil, to how to make chips less
greasy, and some of the tips might actually save you a bit of
cash along the way.
As well as close working with the NFFF we also talked to other
experts in the field from academics to your oil suppliers. We
even looked as far afield as New Zealand to gather information!
But most importantly we talked to the real experts, chip shop
owners. These tips were tried out by about 80 shops in
different parts of the country to make sure they really are a
useful, practical guide.
Words from
the President:
“The NFFF believe that
to maintain the high
standards that the
public expect from the
Fish and Chip Industry
it’s important to keep
reviewing and updating
your methods. For this
reason we have been
working with the Food
Standards Agency to
produce the ‘Tips on
Chips’ document you
can find on the following pages. The main purpose of
this document is to improve standards within the
industry and to encourage friers to seek ways of
reducing the saturated fat content within the product.
We hope that you will study the content and whilst it
may seem a bit obvious to experienced friers, we need
to understand that newcomers to the industry may not
be so familiar.”
Bill Crook
NFFF President
On the whole, the chip shop owners we spoke to thought the
tips were accurate and relevant to their business. Some
suggestions were made about how to improve the advice, for
example, by adding information on blanching and using a
potato treatment, and we’ve taken out information on frozen
chips because all the businesses we spoke to chipped their
own.
go. And whether you change one thing or ten things, it should
improve the quality of you chips, might save you money, and
is helping to give your customers healthier and equally tasty
chips. That’s got to be worth trying.
None of what is printed is ground breaking stuff; in fact many
of you may already be following a lot of what is written here.
But after reading it through there might be one or two points
you think will work for your business and you’ll give them a
As a member benefit we are happy post out laminated copies
of ‘Tips on Chips’ free of charge for your premises. To receive
this or for any further information then please contact the office
on 0131 230 7044 or mail@federationoffishfriers.co.uk
24
Tips on chips
Use best practice and increase your profits
Following these tips when you’re frying can help you:
• save money
• make your chips crispier and tastier
• lower the amount of saturated fat and salt in a portion
Where you see this symbol:
£
this means the tip could save you money.
Use thick, straight-cut chips
These absorb less fat, so you use less oil and it’s healthier for your customers.
£
Make your chips using a cutter with at least a 14mm (just over ½ an inch) cross section.
Fry at 175°C
Getting oil to 175°C (350°F) before you start frying gives you crispier, more appealing chips that absorb less fat. That means you use less oil.
£
Each time you fry a new batch, let the oil come back up to 175°C before you start.
Overloading your fryer, or adding too much food when you’re frying, makes the temperature of the oil drop. That makes the chips greasier
and uses more oil. If you use baskets, they shouldn’t look more than half full.
Check the temperature
Make sure the temperature on your range is accurate. You can do this by heating the oil and testing the temperature in the middle of
the oil with a catering thermometer. If you have a range with a thermostat, make sure the probe is clean when you drain the fryer. You
should have the thermostat checked as part of a regular service of your equipment.
Cook for 5-6 minutes
The cooking time for chips will depend on the type of potato you use, but for thick-cut fresh potatoes cooked at 175°C it’s about 5-6 minutes,
until the chips are a pale, golden colour. If you cook them straight through and take them out of the oil as soon as they are cooked, they will
absorb less fat. And you will use less oil.
£
If you decide to blanch some chips to help with a busy service, then you should still use best practice when you blanch and fry at 175°C,
allowing the oil to come back up to temperature between batches. This will reduce the fat absorption and help prevent greasy chips.
Bang, shake and drain chips
By shaking the chips and banging the wire scoop several times, you can reduce fat absorption by 20% and make your chips crisper. This is
because chips carry on absorbing fat after they come out of the fryer.
If you bang and shake you’ll use less oil, need to top up less often, and need to empty the drain in the chip box less often.
£
25
THE
fish friers REVIEW
Look after your oil
Try to change your oil before it foams, froths or smokes. It will also change colour, smell rancid or fishy when you heat it and will affect the
flavour of the chips.
Follow these tips to keep your oil fresh for longer. Then you will use less oil.
£
• Don’t heat your oil above 175°C.
• Dry fresh chips for as long as possible after soaking. If you use a potato preparation you will be able to dry your chips for longer.
• Keep fryer topped up with oil.
• Don’t ‘idle’ a fryer at high temperatures, let it cool to 100°C and cover it.
• Sieve the oil every time you fry a batch and throw the scraps away.
• Filter your oil often, ideally once a day.
For information on changing oil safely, see www.hse.gov.uk/pubns/cais17.pdf
Fry chips on their own
If you fry foods like sausages, chicken and anything in breadcrumbs, don’t fry these in the same oil you use for chips as they will affect your
oil quality. Gently shake any food in breadcrumbs before you fry it to knock off any loose bits – this will help keep your oil fresh.
Use a liquid oil
The more saturated fat in your oil, the more saturated fat there will be in your chips.
Liquid oils such as sunflower and rapeseed have about 10% saturated fat. Solid oils such as palm oil or beef fat have about 50%. Some
suppliers provide palm oil blends (a mix of palm and other oils) that have about 30% saturated fat. If you choose sunflower or rapeseed oil,
you need to use a ‘high oleic’ version, as these are more stable.
Whichever oil you choose, always make sure it is low in trans fats (less than 2%).
But what about the taste?
Worried that your customers won’t like the taste? Did you know the national winner of the Perfect Portion Award 2010, voted for by
customers, fries with rapeseed oil?
Cut down on salt
Lots of people are trying to cut down on the amount of salt they eat. You can help your customers to do this by doing these things.
• Use a salt shaker with fewer holes – just ask your supplier if they provide five-hole tops.
• Ask your customers if they want salt before adding it.
• Don’t add salt to batter mix. If you buy batter mix, check the ingredients and try to choose one that doesn’t contain added salt or sodium.
• Read the label on foods like sauces, sausages and pies and choose the one with less salt (or it might say ‘sodium’). If there’s no information
on salt, ask your supplier.
Size matters
Offering different portion sizes makes good business sense. Maybe you could offer small cones, for people with smaller appetites, as well
as regular and large trays. This will allow you to charge more for the bigger portions. It might also help your lunchtime trade when some
people only want a small amount to eat. Make sure your staff are certain about portion sizes or they could be giving away extra chips – and
your profit.
26
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6. All entrants must be over 18 years old, GB resident and proprietor of a fish and chip shop operating within Great Britain. 7. The prize will be delivered to the winner's business premises.
THE
fish friers REVIEW
Reduce Cooking Oil Costs
and Improve the Quality of
Your Fish and Other Fried
Foods with the Testo 270
Optimising the life of cooking oil
has a direct influence not only
on the quality of the fish and
other foods that your fry, but
also on costs. Over-used oil has
a negative effect on the taste of
the food. However, if the oil is
changed too soon, unnecessary
costs are incurred.
The new Testo 270 Cooking Oil
Tester, allows you to determine
the optimum time to change
cooking oil by quickly and easily
measuring Total Polar Materials
(TPM). An accurate TPM
measurement means that oil can
be used until a guideline value
that you determine is reached.
The Testo 270 offers a host of features that make it exceptionally
effective in everyday fish shop use.
Automatic final value recognition gives an audible signal after
approximately 20 seconds and displays the final TPM content of
the analysed oil as a
percentage in the backlit
display. In addition, an
alarm bar based on the
red/amber/green, traffic
light principle shows, at a
glance, the status of the
cooking oil. The Testo 270
also has a temperature
warning function which
shows when the oil has
reached a temperature of
over 190 °C during
measurement. An extra
short sensor allows for
easy measurement, even in
a small quantity of oil such
as shallow fryers. The
sensor itself is embedded
in metal and laminated with
28
a protective layer,
enabling
the
instrument to be
easily cleaned.
The housing of
the Testo 270 is
designed to be
robust,
ergonomic and
watertight, with a
removable and
dishwasher-safe
protective case.
The Testo 270 offers two options for calibration and adjustment.
The most exact variant is reached using a reference i.e. oil for
which the exact TPM content is already known. Another method
(and one typically more suited to fish fryers), is an adjustment onsite with the user’s own, unused oil. The starting TPM value can
be easily determined using the Testo 270. Quick checks can
always be carried out when the oil is changed.
“We picked up the information on this when visiting one of
the stands at the McDonalds convention in Orlando, We
have been testing the 270 at our Target store and the
product is very reliable and user friendly. The advantages
are that you can calibrate the 270 yourself to check that the
instrument is showing the correct reading, the 270 takes the
reading approximately twice as fast as our old tester, a 3
colour LED bar which indicates to the staff what the quality
of the oil is. GREEN is set from 0 – 20 (TPM%), AMBER set
from 20 – 25 (TPM%), RED 25 (TPM%) and over, also the
reading goes in an automatic recognition (Auto Hold) mode
so it is very easy to read and write down the reading.”
Henry Ilsley
Operations Manager – McDonalds Restaurants
For more information please visit our interactive microsite at
www.testo.co.uk/270 or buy online at www.testodirect.co.uk.
Alternatively, please call our Technical Sales Team on 01420 544 433.
Buy Online: www.testodirect.co.uk
Testo 270 Cooking Oil Tester...
ensures quality and reduces costs
The new Testo 270 allows you to accurately
determine the optimum time to renew cooking
oil, ensuring the highest product quality and
reducing cooking oil costs
• Assists compliance with BS EN ISO 8420:2002
Standard for cooking oils
• Simple to use and fast response
• Measures oil temperature
• Measures Total Polar Materials (TPM) - chemical
products which emerge during the frying process
such as free fatty acids & mono/di-glycerides
Testo calibration...
Fully equipped service, calibration and repair centre.
UKAS accredited: Temp, humidity and dew point.
Find out more: www.testodirect.co.uk
Distributors Wanted - Call for details...
T: 01420 566 840 • E: 270@testo.co.uk
Online demo: www.testo.co.uk/270
THE
fish friers REVIEW
NFFF Training Courses for Fish Friers
Designed to cover the needs of potential, new and established
fish friers.
This page is sponsored by T. Quality. Contact Sales on 0845 2505 606
The NFFF Training School offers a range of courses designed to improve the skills of the students. People attending come from a
wide range of backgrounds and with varying degress of experience. The courses offered take into account that experience and aim
to develop the individuals’ skills on both a practical and academic basis.
Our facilities are modern and comprehensive and include:-
• Lecture room
• Preparation room
• Frying room equipped with two frying ranges, one traditional and the other high efficiency
These are backed up by a team of highly skilled instructors, all qualified and experienced people from within the industry.
3 Day
1 Day
This course syllabus includes chip preparation,
fish preparation, batter mixing and cooking of
prepared products on all three days.
This course is designed for
people with catering or
food retail experience but
no practical knowledge of
fish frying. The syllabus is
purely practical covering:
Practical frying sessions using both our ranges,
one high efficiency the other traditional, and
frying with both beef dripping and vegetable oil.
Lectures cover:
Frying Range Management
• Food Hygiene
• Health & Safety requirements
• Managing simple accounts and dealing with VAT
• Portion Control and packaging
• Three absorbing days learning best practice and not
just HOW to do things the correct way, but WHY!
2010/2011
Courses
1,2 & 3
November 2010
6,7 & 8
December 2010
10,11 & 12
January 2011
• Chip and fish preparation
• Making batter
• Types of oils and fats
• Hands on cooking
including correct frying
temperatures, range
management and portion
control.
Course Comments: Oct/Nov
‘Found the course to be the perfect blend of
classroom and practical training. All tutors were very
informative, easy to talk to and willing to share their
experience – excellent course.’
‘All staff excellent with lots of helpful advice.’
‘All the staff were very experienced, however I
believe Andrew was outstanding. Well done all.
Enjoyed taking part in the course.’
‘All tutors were excellent. Enjoyed and learnt a lot
over the 3 days. Special mention to Mark, Arthur,
Dennis, Sean and Raf.’
CIEH Level 2 Award
in Food Safety in Catering.
Foundation in Health and Safety
Certificate
Increasingly Environmental Health Officers are insisting
that all food handlers hold the minimum qualification in
Food Hygiene and that a Health & Safety policy is in place.
Anyone attending a course at the NFFF is offered the
opportunity to take either or both of these qualifications at
an additional cost of £50 each.
Distance Learning modules will be sent by recorded
delivery in advance of the course, to allow plenty of time
for study prior to attending. The exam consists of a
multiple choice paper and results are advised shortly after
the course.
Please ensure that you bring your module(s) with you.
Overnight
accommodation is
available at
reasonable
rates if required.
The number of students
per course will be limited so it is
essential to book early to avoid
disappointment.
For details of this or our other courses, contact Karen Clark on 0113 230 7044 or k.clark@federationofifshfriers.co.uk
or visit our website at
www.federationoffishfriers.co.uk
30
NFFF Qualifications
Developed in conjunction with Seafish.
Developed in conjunction with Seafish, our qualifications are designed to help raise skills and standards within the industry.
Assessment of both of these Qualifications will be done at your place of work, causing minimum disturbance to your work routine.
There is a 40 question multiple choice examination paper, along with a practical assessment by a Seafish approved assessor while
you work, which typically lasts two or three hours.
• Achieve increased profits
• Reduce waste
• Capitalise on positive public
• Benefit your business
relations opportunities
• Improve staff productivity
• Win and retain customers
• Create a multi-skilled workforce • Motivate your staff
Don’t miss out - Training opportunities for you
and your staff – stay ahead of your competition!
Assessment for both of these qualifications
will be done at your place of work, causing
minimum disturbance to your work routines.
There is a 40 question multiple choice examination paper, along
with a practical assessment by a Seafish approved assessor
while you work, which typically lasts two to three hours.
Customer Service
Skills Qualification
Fish Frying Skills Qualification
• Practical guide to buying, preparation, frying and storage
• Food hygiene
• Health and safety
Raise standards of customer service in your fish and chip shop or
restaurant.
The three key areas included in this exciting qualification are:
• Customer service
• Food hygiene
• Health and safety
Study when you want, where you want and at a pace to suit you.
Study when you want, where you want and at a pace to suit you.
Two workbooks are supplied for self study;
Two workbooks are supplied for self study;
• Introduction to Customer Service in Fish Frying
• Introduction to Food Hygiene and Health & Safety in Fish Frying
Raise staff awareness and confidence.
The three key areas included in this exciting qualification are:
• Introduction to Fish Frying Skills
• Introduction to Food Hygiene and Health & Safety in Fish Frying
Matthew Silk & Tracy Poskitt Owners
Fish and Chips at 149
The Fish Frying and Customer Service Qualifications are an invaluable
training tool for Fish and Chips at 149. All our team now work to
set standards which in turn reflects on the customer, they only get
the best quality food and the highest standard of customer service.
Both qualifications have proved to create highly motivated staff, high
morale in the workforce and a sense of achievement for the
individuals, these qualifications are well worth the business investing
in them!
For further information about either of these courses, please contact KAREN CLARK
at the National Federation of Fish Friers on 0113 230 7044 or email k.clark@federationoffishfriers.co.uk
DISCOUNTED RATES AVAILABLE FOR NFFF MEMBERS
Can your business afford for you NOT to do it?
31
THE
fish friers REVIEW
NFFF Resources and Literature
Available from Head Office
contact CLAIRE THOMPSON on 0113 2307044
Savings for Members
The 12 Commandments for Food Handlers Advice to Employees on Food Hygiene 10 Copies at £1.00
Health & Safety at Work Act Poster (updated version now available), copies at £10.80 each
Combined Pads of F2508 and F2508A. Reporting Injuries & Diseases Pads, @ £7.45 each Single Forms @ 75p
Specialist Lighthouse Account Books with VAT Column, copies at £4.50 each
NFFF/Seafish
Training Material
An ideal way of improving
your knowledge and skills
Order online at: www.federationoffishfriers.co.uk
YOUR GUIDE TO BUSINESS SUCCESS THROUGH YOUR PEOPLE
A booklet covering training and development, priced at £7.50 plus postage and packaging.
HYGIENE AND CLEANING IN THE SEAFOOD INDUSTRY
Open Learning Module, priced at £20.00.
NB This module forms part of the Foundation Food Hygiene Certificate and this is available for about £50.00 per person
which includes the examination and certification costs.
The following companies offer
NFFF Member discounts
NFFF Member Discounts
Carlton Catering
Equipment Ltd.
1st Waste Management
Potato Peeler & Chippers
Tel: 01709 540004
Hygienic Plastics
Tel: 01202 393001
Tel: 0114 2446357
KLS Range Engineers
Ellis Bates & Co.
Insurance Group
Tel: 01423 724520
Tel: 01423 724529
Tel: 01423 724512
Tel: 01553 772935
Window Display - Get yours today!
Would you like to fly the flag for fish and chips...
order your window display by filling in your details below and post to: NFFF LTD,
4 GREENWOOD MOUNT, LEEDS LS6 4LQ along with a cheque made payable to NFFF Ltd.
Name:
Address:
Membership Number:
Postcode:
Costing £30.30 including VAT, recorded postage and packing, the main display sticker promoting “Great British Fish & Chips” (660mm x 500mm or 25in x 16in) comes with four 900mm
lengths of waves to run the length of your window. Besides these heavy duty stickers, friers will receive two small versions of the main logo to fix to small glass areas.
Becoming a Member of the NFFF
for less than the price of one fish per week you can become a member of the NFFF. We will represent your interests; offer advice and support on
vat, employment law and technical issues; offer discounts and special offers on training, qualifications and associate member products & services
plus much, much more. With lots of exciting plans in line for the NFFF, now is the time to join!
for more details phone 0113 2307044 or e-mail mail@federationoffishfriers.co.uk
32
www.chippersandpeelers.com
01709 540004
Call us now for the best price on BOLD!
New & Reconditioned Potato Chippers & Peelers from £695.00
We offer service & repairs with free loan machines.
Spare parts for all makes of catering equipment.
WE BUY YOUR SURPLUS EQUIPMENT
33
THE
fish friers REVIEW
Commodities prices at 01/10/2010
Potato Prices
courtesy of...
• Top Best Sagitta - £6.00 per 25 kg Sack
• Lincolnshire Maris Piper - £5.50 per 25 kg Sack
• Local Varieties - £5.00 per 25 kg Sack
Market Conditions: Prices have recently averaged out –
steady market for now.
Frozen at Sea Fish Prices
courtesy of...
• Skinless Cod
- 5-8 oz Russian - £2.16 per Ib
- 16-32 oz Icelandic - £2.32 per Ib
Seventh Avenue,
Team Valley Trading Estate,
Gateshead, Tyne & Wear
NE11 0HG
0191 4824242
- 8-16 oz Icelandic - £2.03 per Ib
Wet Fish Prices
courtesy of...
• Skinless Haddock (6 – 8oz)
£48.70 /per stone
R W Henderson Ltd
24 Russell Road, Aberdeen, AB11 5RB
EMAIL rwhenderson@dsl.pipex.com
WEB www.rwhendersonltd.co.uk
• Skinless Cod (8oz -16oz)
£47.73 /per stone
Craig Henderson
Tel: 01224 589648 • Mobile: 07710 573082
courtesy of...
• Frymax (palm) - 12.5kg box - £13.99
• Dry Fry Blue (palm) - 12.5kg box - £11.59
• Dry Fry Gold (palm) - 12.5kg box - £11.69
34
Mobile: 07986 153821 – Steve Lord
Telephone Sales on:
- 5-8 oz Faroe- £1.69 per Ib
• Nortech (dripping) -
QUALITY POTATOES
supplied with a personal service
throughout the North & West Yorkshire Areas
www.colbeck.co.uk
• Skinless Haddock
Oil Prices
S& P
Wholesale
Potato Merchant
20kg box - £17.49
Milward House
Fir Street
Heywood
OL10 1NW
tel: 01706 364211
www.vawhitley.co.uk
NFFF Associate Members Business Directory
BUSINESS SUPPLIES
Positality
‘We supply,
programme, install and maintain Epos and
cash register equipment to the fish frying
and fast food trade.’
Contact: Roy Wallis
Tel: 0845 269 3767
CLEANING AND HYGIENE SERVICES
Environmental Hygiene
Services Ltd
‘Total Solutions Services
to help you achieve and maintain a
healthy and safe environment. Covering
the North East, North West and whole of
Yorkshire.’
Contact: Dominic Adamson
Tel: 01937 841306
DUCT CLEANING AND SERVICING
WR Services Ltd
‘Offering servicing of
frying ranges ducting and canopies.’
Contact: Richard Wright
Tel: 01472 602012
FINANCIAL, LEGAL AND INSURANCE
Fastnet Fish Ltd
‘Suppliers of frozen at sea
fish to the frying trade.’
Contact: Laurie Little
Tel: 01472 243698
T Quality
‘Suppliers
of fish and sundries to the fish and chip
industry’
Contact: Derek Dews
Tel: 07769 933002
AG Barr
‘Soft drinks
manufacturers supplying
to the fish frying trade.’
Contact: Nick Evitt
Tel: 01204 664200
The Batter Company
‘The Batter Company
creates and manufactures
Natural Batter Mixes for
the fish and chip Industry;
we can also create bespoke batter mixes
for individual groups or chains.’
Contact: Stelios Theocharous
Tel: 02476 350734
Ben Shaws
‘Providers of quality
traditional beverages
to the fish and chip Industry.’
Contact: Sundeep Gill
Tel: 01509 680279
Ellis Bates Group
‘Trusted Insurance
brokers and
financial services company who have
worked with the NFFF for a number of
years’
Contact: Louise Elliott
Tel: 01423 724520
Keejays
‘The leading supplier to
the fish frying trade in
Chinese curry sauces for
over 20 years.’
Contact: Michael Price
Tel: 01473 827304
Miles Waterman
Accountants
‘The UK’s sole
accountancy practice who specialise in
advising the fish and chip industry.’
Contact: Mr Mehmet
Tel: 0203 223004
Support Finance Ltd
‘Providing business
finance, mortgages,
equipment leasing and
accounting’
Contact: Warren Palmer
Tel: 01628 668811
Warrings Ltd
‘Providing
competitive
insurance policies for fish and shops.’
Contact: Lucy Hunt
Tel: 01323 524178
FISH SUPPLIERS
Alaskan Seafood
Marketing Institute
‘Suppliers of sustainably
managed fish.’
Contact: Cherry Haigh
Tel: 0208 0208 6070340
Nortech Foods Ltd
‘Offering a broad product
portfolio of vegetable and
animal oils and fats’
Contact: New business team
Tel: 01302 390880
GENERAL FOOD SUPPLIERS
Bibby Leasing Ltd
‘Providing Asset
Finance to fish and
chip shops.’
Contact: Ian Story
Tel: 0113 3919103
Johnson Reed
‘Providers of shop finance
and leasing of equipment.’
Contact: Mark Johnson
Tel: 0161 4296949
Refined and packed by ADM, one of the
world's largest refiners of oils and fats
offering a wide range of products to meet
your frying requirements.’
Contact: Cyril Solomons
Tel: 01322 444836/07714 335464
Kerry Foodservice
‘Suppliers of Goldensheaf
Batter Mixture, Henry Jones
Batter Mixtures, Dinaclass
Curry Sauces and Gravy.’
Contact: Alan Pearce
Tel: 01275 378500
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
OIL FILTRATION
Premier 1 Filtration Premier 1 Filtration
‘Top quality filters
available.’
Contact: Jeff Stephenson
Tel: 07836 370234 (North)
Contact: Steve Hill
Tel: 01452 521081 (South)
Steve Hill Services
‘Provider of fat
filtration machines, filters and liners.’
Contact: Steve Hill
Tel: 07860 232741
OILS AND FATS
ADM Trading (UK) Limited
‘Frymax is the premium frying
fat developed specifically for
the fish and chip trade.
PRINTING AND PACKAGING
Linpac
‘Suppliers of disposable
packaging to the fish frying
trade’
Contact: Barbara Laing
Tel: 01977 671111
Tebays
A highly respected print, design
and web company, helping
organisations to communicate their message
by delivering, creative, marketing solutions
Contact: Jane Appleby, Tel: 01943 870054
PIES, SAUSAGES AND BURGERS
James T Blakeman
Co Ltd
‘Manufacturers of
sausage and meat
products.’
Contact: Cherry Ward
Tel: 01782 569610
McWhinneys
‘Supplying traditional
Irish pork sausage to
quality fish and chip
shops.’
Contact: Ivan Bond
Tel: 07894 343536
Pukka Pies Ltd
‘Brand leaders,
supplying pies and
pasties to the fish
frying trade.’
Contact: Tim Storer
Tel: 0116 2609755
Vion Foods UK
‘Suppliers of frozen
food, sausages and
burgers to the catering trade’
Contact: Graham Thompson
Tel: 01931 716561
Walter Hollands
& Sons
‘Pie manufacturer,
supplying fish and chip shops across the
North West’
Contact: Leanne Holcroft
Tel: 01706 213591
POTATO SUPPLIERS AND PRODUCERS
QV Foods Ltd
‘A grower, packer
and processor of
potatoes throughout the UK’
Contact: Kevin Woods
Tel: 01406 421073
RANGES AND CATERING EQUIPMENT
Florigo UK Ltd (Frying
Solutions Ltd)
‘Designing, Supplying and
Installing Florigo frying ranges Nationwide.’
Contact: Robert Furey
Tel: 01527 592000
Hewigo UK Ltd
‘Manufacturers of
both continental style round pan and British
deep pan fryers. Nationwide coverage.’
Contact: Phillip Purkiss
Tel: 0121 5449120
KFE
‘Supplier of fish and chip
frying ranges, supplying
Kiremko ranges
nationwide.’
Contact: Paul Williams
Tel: 01778 380448
KLS UK Ltd
‘Suppliers of fish frying
ranges, installation
service, shopfitting
design and
refurbishment. Covering East Anglia, East
Anglia, East Midlands and London/M25.’
Contact: Mike Kitchingman
Tel: 01553 772935
Testo Ltd
‘Manufacturers of test and
measurement instrumentation
for the food sector.’
Contact: Alison Eade
Tel: 01420 544433
SECURITY AND SAFETY
Security Hub UK
‘Electronic Security
Specialists in CCTV, Fire
and Intruder Alarms, Access Control,
Established in 1999 - Designing security that
works for you! We also offer a price promise
to beat any other written quotation for any
security product, call now for a free survey.’
Contact: Matt Raban
Tel: 01384 254878/07966 904854
WHOLESALERS
Drywite
‘Providers of numerous
products to the catering
industry and specialists in
products for fish frying. ‘
Contact: Nicky Lewis
Tel: 01384 569556
Suntex Catering Products
Ltd t/a Caterway
‘Wholesale supplies to fish
and chip shops’
Contact: David Parnell
Tel: 01623 517417
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
Henry Colbeck Ltd
‘Suppliers to fish and chip
shops, having distribution
bases in Gateshead and
Scotland covering North
East of England, Cumbria
and Scotland.’
Contact: Duncan McLean
Tel: 0191 4828406
35
THE
fish friers REVIEW
Business Transfer and Property
ESSEX. FISH AND CHIP TAKEAWAY/RESTAURANT SEATS 32 COVERS, ROOMY 3 BED FLAT, SUPERB BUSINESS
OPPORTUNITY, HIGH SALES ON BASIC FRIED FISH CUISINE, SAME OWNER 37 YEARS. Split approximately
75/25% between takeaway and restaurant sales respectively, terrific weekly takings of £12,000 over 6 days. 8 years
remain on the Lease that includes 3 bed accommodation at £13,000 annual rent representing a fantastic
turnover/rent ratio. Located in densely habited suburb with good and varied selection of other businesses about
including vast branch of ''Morrisons'' and huge new leisure facility under construction the other side of the adjacent
busy road. Conventional interior suits shop perfectly with dining area running adjacent to takeaway section/frying
bay with sizeable preparation space/potato work adjoined. Genuine retirement sale of highly lucrative concern.
ASKING PRICE: £419,950 LEASEHOLD
SOUTH YORKSHIRE, DONCASTER AREA. BOLD CORNER OLDER STYLED FREEHOLD FISH, CHIP & KEBAB
TAKEAWAY WITH GOOD POTENTIAL, IDEAL TRADING LOCATION, LARGE 3/4 BED LIVING ACCOMMODATION
PLUS BEDSIT. Currently averaging a neglected £2,000 per week with good potential. Glazed frontage opens into a
waiting area with a Preston & Thomas range and kebab station, through to an open plan prep area and good size wet
room with staff facilities plus basement storage. Centrally located in main shopping district, surrounding local
amenities, retail units & commercial sites. The self contained living quarters offer spacious 3/4 family accommodation
and include a separate bedsit to the rear. (Ideal letting potential) Big Freehold bargain priced concern, well worth
viewing. ASKING PRICE: £169,950 FREEHOLD
NORFOLK, THETFORD/NORWICH DISTRICT. TRADITIONAL FISH & CHIP BUSINESS, TRADES 5 DAYS WEEKLY
CLOSING 8:00PM LATEST, SECURE LONG LEASE, NICE MIDDLE CLASS TOWN. Weekly turnover averages £3,000
on just 27½ hours trading (previous owners takings were much higher & accounts available). New 15 years Lease
commenced June 2010 at starting rental of £12,750pa. Although this is a lock up shop, I bed flat maybe available.
Only a few steps from multiple high street including usual array of shops, banks, businesses & pubs etc. Corner
concern with delightful interior in first class order with long patron area/frying bay leading to preparation/potato
works. Compact restaurant used at present as staff/storage room. Nice Traditional Fish & Chip shop having a good
reputation and scope to increase sales ASKING PRICE: £84,950 LEASEHOLD
NOTTINGHAM, HUCKNALL. LEASEHOLD ALL TAKEAWAY SOUTHERN FRIED CHICKEN, PIZZA'S, KEBABS, VERY
ACTIVE LOCATION IN TOWN CENTRE CLOSE TO ALL OTHER RETAILERS & PUBLIC HOUSES. BARGAIN PRICED
FOR QUICK SALE. Trade £2,800/£3,000 per week. Long established regular trade at usual good profit margins.
Mid parade property held on Lease at a rental of £16,800 per annum to include self contained 2 bed flat with lounge,
kitchen & bathroom. The very spacious sales shop has a takeaway section & cooking/ preparation area. To the rear
is a preparation/store & a second store. Situated on the high street of this bustling & expanding Nottingham suburb
surrounded by all major retailers & well known public houses generating both local and passing trade. Genuine ill
health sale, hence bargain asking price. ASKING PRICE: £59,950 LEASEHOLD
STAFFS, STOKE-ON-TRENT. FREEHOLD FISH AND CHIP SHOP PRESENTLY LET ON A RENTAL BASIS OF £600
PER MONTH, BUT WILL BE VACANT UPON COMPLETION. Present owners rent this business out at £600pm. We
understand the tenants average takings are approx £1,000pw from very limited trading hours and early closing.
Traditional purpose built Fish and Chip shop, fully fitted and equipped to include 2 pan (Rouse) frying range. Well
laid out compact shop and prep facilities. Rear access and yard. There are 2 rooms and bathroom on first floor.
Situated densely populated district on outskirts of town centre, close to football stadium and universities. No doubt
in capable owners hand trade should increase. ASKING PRICE: £105,000 FREEHOLD
DERBYSHIRE. ULTRA MODERN, EXCEPTIONALLY WELL FITTED AND EQUIPPED FRIED FISH BUSINESS, FIRMLY
ESTABLISHED CONCERN WITH NO DIRECT OPPOSITION, LONG LEASE. Taking a steady £3,500 pw. from Fish &
Chips and other very profitable lines. Valuable 19 years lease at £10,000 pa excluding VAT. Superb ultra modern
Chippy, fitted designed and equipped to a very high standard inclusive of first class prep facilities. Wealth of equipment
headed by 3 pan (Preston & Thomas) counter range. Situated in bustling parade that serves huge newly developed
housing complex. Leisure centre soon to be built and commercial parks close by. Certainly a 5 star Chippy that
requires no further expenditure whatsoever. EARLY VIEWING ADVISED. ASKING PRICE: £129,950 LEASEHOLD
WEST MIDLANDS, WOLVERHAMPTON. WELL ESTABLISHED (SAME HANDS 7 YEARS) ALL TAKEAWAY FISH &
CHIPS AND FAST FOOD BUSINESS, BUSY TRADING POSITION, NO LUNCHTIME TRADING. Taking steady
£3,000 per week with no lunchtime trading. Secure 6 years Lease at £8,580 per annum. Fish & Chip sales plus hot
food lines produce good returned profits. Modern single fronted purpose built catering premises, fully fitted and
equipped to include 3 pan counter frying range. Situated busy main through road to town centre which is a few
minutes away having continual passing trade 24 hours a day. Outskirts house large residential estates that secures
year round growth. A well maintained business, worth viewing. Genuine sale after 7 years ownership. ASKING PRICE:
£64,950 LEASEHOLD
LANCASHIRE, NR PRESTON. TRADITIONAL FISH & CHIP TAKEAWAY WITH KEBABS, WELL PRESENTED LOCKUP UNIT, BUSY MAIN ROAD LOCATION, GOOD WEEKLY TAKINGS AND LOADS OF POTENTIAL. This well
appointed and easy to operate lock up takeaway is in an ideal trading location on a busy main road within an extensive
residential area and opposite a huge factory with 7,000 employees. Currently averaging £2,000 per week on reduced
openings with potential to substantially increase the takings to previous level of £3,000+. End terrace fully tiled sales
shop equipped with 2 pan (Edwards) range plus usual items. Leasehold with current rental £9,000 per annum. Other
business commitments have forced sale after 9 years of ownership. ASKING PRICE: £69,950 LEASEHOLD
NORTH WEST LONDON/MIDDLESEX, FRIED FISH/KEBAB/FAST FOOD BUSINESS, ESTABLISHED 1940'S,
SOLID YEAR ROUND SALES, INCLUDING LARGE S/C 4 BEDROOM FLAT. Regular weekly sales of £3,700/£4,000.
Rent at £18,000 per annum Lease residue of 10 years. Nice position in the middle of busy 26 shop parade close to
schools. Customer section/frying bay leads back to preparation room and potato works with enormous garage at
rear that could possibly be sublet. Above is pleasant s/c c/h 4 bed flat. Always looking for ideas to enhance turnover
Vendors report Halal products/shish Kebabs plus longer opening would be very popular in this thickly habited diverse
multicultural suburb. Four owners in 60+ years tells its own story with sellers now looking to move on to their own
Freehold shop ASKING PRICE: £125,000 LEASEHOLD
ISLE OF WIGHT, SUBSTANTIAL HIGH STREET FREEHOLD INVESTMENT PROPERTY WITH DOUBLE CATERING
RETAIL PREMISES, PREVIOUSLY TRADING AS FRIED FISH RESTAURANT AND TAKEAWAY. Superb potential to reestablish the Fish and Chip business which is full fitted and equipped. Double shop rent income potential in region
of £15,000 per annum. Fully self contained 2 floors above incorporates 10 bedsit rooms with rent income potential
in the region of £42,000 per annum. Total combined rent income of £57,000. Property requires attention and
refurbishment throughout. Double retail High Street catering cuisine, although Fish and Chips ideally suited to be reestablished. Serious offers will be considered near to asking price. Rosens will assist any purchaser in securing a
tenant for the closed Fried Fish premises. ASKING PRICE: £495,000 FREEHOLD
WEST SUSSEX, AFFLUENT MAJOR TOWN, TRADITIONAL FISH & CHIP TAKEAWAY, ESTABLISHED 90 YEARS,
PART STAFF CONTROLLED, LOW OVERHEADS AND VERY PROFITABLE CONCERN. On 5½ days trading closing
9:30/10:00pm weekly takings average £3,700. Lease for 9 years at £8,400pa. End of terrace being set amongst
highly populated residential area close to pubs/schools. Double glazed façade with Sussex Catering 4 pan range
positioned within frying bay in spotless sales area that leads behind to potato works with adjoining new fitted kitchen
and room housing fridges/freezers. Vendor has built excellent rapport with his strong loyal custom which provides
year round trading. Charming all rounder with untapped potential. Early inspection advised. ASKING PRICE:
£125,000 LEASEHOLD
36
COUNTY DURHAM, MIDDLESBROUGH (CLOSED) BARGAIN FREEHOLD, CORNER BUILT ALL TAKE AWAY FISH
AND CHIP PREMISES, REPOSSESSION SALE. Recently closed in June 2010, having been trading as a Fish and
Chip with Chinese takeaway sales. Purpose built on bold corner and ready to re-commence trading, subject to good
clean up. Fully fitted & equipped to include 3 pan wall frying range, 7 wok Chinese gas range, walk-in cold room.
Fully self contained house is built above and adjacent, partly used for business. Vastly populated surrounding district
close to town centre of this major northern town. What a bargain for any lucky purchaser, with a freehold property
thrown in. A most interesting proposition. ASKING PRICE: £95,000 FREEHOLD
CHESHIRE, CREWE. WELL APPOINTED FISH & CHIP TAKEAWAY AND 30 SEATER RESTAURANT, WELL FITTED
& EQUIPPED, GOOD LOCATION WITH REGULAR & PASSING TRADE, SAME OWNER PAST 5 YEARS. Average
weekly sales of £3,000 on basic Fish & Chip menu. Leasehold at current rental of £17,500 per annum. Although this
is a lock-up shop accommodation maybe available on separate negotiation with Landlord. Very smart corner built
double unit incorporating spacious takeaway with own entrance plus nice 30 cover restaurant. Prominent site between
2 busy main road and local amenities in a heavily populated residential area, providing good regular and passing
trade. Lovely premises with plenty of growth potential to increase sales which will be obvious when viewing. ASKING
PRICE: £77,500 LEASEHOLD
SOUTH YORKSHIRE, NR ROTHERHAM. ESTABLISHED FISH CHIP AND KEBAB TAKEAWAY, CENTRAL MAIN ROAD
LOCATION WITH SOLID CUSTOMER BASE, FREEHOLD OR NEW LEASE AVAILABLE. A well presented takeaway
in an ideal trading location at the heart of town on a busy main through road next to the local shops, being well
positioned to serve the local community and beyond. Currently averaging £2,500 per week. Offered either Freehold
or with a new 16 year Lease with an ingoing annual rent £11,960 to include 1 bed living self contained
accommodation. End terrace property fully tiled sales shop, having ample storage/preparation facilities and equipped
with 3 pan "Preston & Thomas" range plus usual items. A established takeaway with regular sales. ASKING PRICE:
£210,000 FREEHOLD OR £73,000 LEASEHOLD
MANDENS
The Specialist Business Transfer Agents And Valuers To The Fried Fish Trade
Tel: (01403) 700381
Fax: (01403) 700477 or e-mail: business@mandens.co.uk
BUCKINGHAMSHIRE – High standard traditional style take away fish and
chip business with small seating area, one of a modern parade of shops
serving a busy but highly sought after village style location. Taking
£6,500pw with no late openings. Rent £15,000pa. Extensive inventory
of quality equipment. Premises are lock up. Price: £245,000 lease. Ref:
FT3233
KENT – Freehold or lease, recently refurbished high quality traditional
style take away fish and chip business one of a busy parade of shops with
good customer car parking on a busy road with large residential
catchment area.Taking £2,500/3,000 pw on easy hours and small menu.
Inventory includes P&T 3 pan range, stainless steel refrigeration, new
chipper and peeler, etc. Excellent prep and storage facilites. Refurbished
flat above with gas c/h. Living room, kitchen, bedroom and bathroom.
Rear yard and parking. New 20 year lease at rent of £14,000pa. Freehold
also available. Price: £118,500 lease or £365,000 freehold. Ref:
FT3254
WEST SUSSEX – Long established traditional style fish and chip business,
with small seating area, unopposed within an attractive small town. Taking
£3,200/3,500pw on 5 day trading and small traditional menu. 10 year
lease, rent £16,700pa. Well fitted and easily operated shop with 3 pan
P&T counter range, 56lb peeler, etc. Comfortable family living
accommodation above with living room, kitchen, 3 bedrooms, bathroom.
Gas c/h. Price: £138,500 lease. Ref: FT3252
NORTH LONDON/HERTFORDSHIRE – Exceptional high quality
traditional take away fish and chip business established over 70 years but
recently completely re-furbished and re-fitted to the highest standards.
New 20 year lease available. Taking £9,000/9,500pw. Staff run on 6 day
trading – no late openings. Small traditional fish and chip menu (no
kebabs). Prominent main road parade position. Vast inventory of quality
equipment including Kirmeko island range, walk in fridge, walk in freezer,
56lb peeler, etc. etc. Self contained recently refurbished living
accommodation with 3 bedrooms. Highly recommended. Price:
£395,000 new lease. Ref: FT3249
BRISTOL – Freehold or new lease, long established traditional style take
away fish and chip business occupying a busy main road location within
a popular residential area. Taking £4,000pw on 6 day trading with no late
openings. Bright and spacious shop with a good inventory that includes
3 pan Henry Nuttal range, 56lb peeler, stainless steel refrigeration, etc.
Available with either one or two flats on a freehold or leasehold basis.
Prices: (1) £475,000 freehold with 2 flats. (2) £385,000 freehold with
flat A. (3) £140,000 new 20 year lease with flat A. (4) £130,000 new
20 year lease and lock up. Ref: FT3247
DORSET – Freehold same hands 25 years. Retirement sale. Traditional
style take away fish and chip business trading on 5 days opening.
Prominent end parade location with convenient parking. Taking £3,300pw
average on limited menu. Well fitted shop with Florigo range. Large prep
and storage facilities with full inventory of other equipment. Spacious
family living accommodation with 4 bedrooms. Price: £369,500
freehold. Ref: FT3246
KENT – Traditional style fish and chip business, parade shop in busy area.
Taking £4,000pw average. Lease, unexpired term 8 years, rent £20,000pa.
Large parade of shops with good parking. Bright and attractive shop with
fully glazed frontage, double doors and fascia. Customer area and small
seating area for 16 customers (refurbished 2010). Take away has P&T 4
pan range (reconditioned 2010), prep and storage areas. Inventory
includes chipper, peeler, chicken broiler, various fridges and freezers,
cash register, etc. Rear delivery access. Maisonette above with living
room, kitchen, 2 bedrooms and bathroom. Price: £159,950 lease. Ref:
FT3250
DEVON/CORNWALL BORDERS – Well known and very long established
traditional style take away fish and chip and restaurant business occupying
a prominent location close to the centre of a busy and popular market
town. Taking average £7,300 per week with much busier summer months.
A large and extensively fitted business, completely staff run and ideal for
development in family ownership. Premises are held on lease with
unexpired term of approx 18 years. Two recently refurbished self
contained flats above the business. Highly recommended for viewing
through sole agents. Ref: FT3245
HERTFORDSHIRE – Company owned high standard traditional style fish
and chip business one of a large busy parade of shops forming a
neighbourhood shopping centre within a thickly populated residential area
of a popular town. Taking £6,300pw. Completely staff run. Fitted and
equipped to a high standard with a large inventory of equipment. Lease,
unexpired term of 14 years. Self contained 2 bed living accommodation
above. Sole Agents. Price: £235,000 lease. Ref: FT3241
KENT – Freehold, traditional style take away fish and chip business,
substantial business with car parking in prominent location of desirable
town. Taking £2,000 average on limited openings. Great potential for
development. Main road double fronted premises with spacious customer
area and small seating area for 20 customers. Take away has 3 pan
Bremith island frying range. Inventory also includes chipper, peeler, XL
fish keep, various fridges and freezers, etc. Prep and storage facilities.
Three reception room, 4 bedrooms, kitchen and bathroom. Price:
£395,000 Freehold. Ref: FT3225
NORFOLK – Freehold, traditional style take away fish and chip business
established for over 60 years but refitted to a high standard within the
past few years. Parade shop on busy road but with convenient parking.
Smart fully tiled customer and frying area. Excellent inventory includes
Florigo 5 pan island range, walk in freezer, 56lb peeler, etc. Taking
£2,800pw – mostly staff run – no late openings. Good potential to
develop. Good quality self contained 3 bed living accommodation with
double glazing and gas c/h. Sole agents. Price: £339,500 freehold. Ref:
FT3220
HAMPSHIRE – Long established, traditional style take away fish and chip
business, same hands 24 years, parade shop with good customer parking
in busy residential area. Taking £3,400/3,700pw. New 20 year lease
available at commencing rent of £14,500pa. Single fronted shop with
spacious interior. Full width counter incorporating P&T 3 pan range. Prep
and storage areas including good inventory of other equipment. Rear
delivery access. Living room, kitchen, 2 bedrooms and bathroom above.
Price: £125,000 new lease. Ref: FT3211
HERTFORDSHIRE – High standard, high turnover take away fish and chip
business with small 20 seater restaurant area. Business situated next to
main line railway station with wide forecourt providing good customer
parking. Taking £8,000/8,500pw. Take away area with Hewigo Batemam
4 pan range. Good prep and storage areas with chipper, peeler, various
fridges and freezers, etc. The premises are lock up. Price: £265,000
lease. Ref: FT3251
WE SPECIALISE ONLY IN THE SALE AND VALUATION OF
FRIED FISH BUSINESSES THROUGHOUT THE UK.
TELEPHONE FOR OUR NATIONAL BUSINESS ADVERTISER
37
Business Agents
Nobody Sells Businesses Better!
“Selling businesses
since 1956”
Fish & Chips Outsales & 40 Seater
Restaurant, North Yorkshire
A very imposing detached freehold
property situated on the main road into
this North Yorkshire village. The
premises offer spacious restaurant and
outsales facilities along with delightful
living 2 bed accomm. The business is
worked in such very easy hours only 5
days per week - this needs opening
longer hours seven days per week to
catch all the East Coast and the North
Yorkshire Moors trade. Taking £141,607
per annum. Our clients are retiring.
Price £499,950 REF 200653
Fish & Chips & Chinese Take Away,
Doncaster.
Fish & Chips Restaurant, North
Lincs.
This substantial freehold property
provides outstanding business facilities
and 4 flats which return annual income
of £17,680 - an excellent income on top
of the profit of the business. The
business has been established since
1948 and has been in the current
ownership since 1997 - it achieves an
excellent annual turnover of £250,000
(good all year round trade) without any
late opening hours.
Business & Property Priced for
Quick Sale at £450,000 REF 200297
FISH & CHIPS, West Yorks.
Purpose built freehold detached single
storey unit totally refurbished inside
offering spacious open plan sales unit
sporting a 3 pan island frying range.
An outstanding business situated in this
commanding trading position next to the
open market in the town centre - a very
busy site. Run in only a four day week.
Taking £2,400 weekly. This site should
be taking in excess of £5000 weekly.
Serious health problem forces sale.
VIEWING
RECOMMENDED.
Business & Property £225,000
REF 200067
Fish & Chips, Doncaster
VIEWING HIGHLY RECOMMENDED
in order to appreciate the size and quality
of the facilities here. Held on a good
lease with reasonable rent. A TOP
CLASS CHIPPY IN A PRIME
POSITION. Established for many years
attracting lots of regular customers as
well as passing motorists OUTSTANDING TURNOVER of
£5,000 weekly yet there is a great deal of
untapped potential to introduce a wider
range of menu choices.
Fish & Chips, York area.
A deceptively large freehold property
situated on busy main road in the York
area. Attractive frontage which conceals
hidden expanses of property notably a
lovely 2 bed cottage, assorted
outbuildings, yard and private garden
plus 1 bed flat above shop. The business
is superbly equipped and achieves a
very good turnover of £1500 in easy
hours. A traditional fish & chips shop
which offers fantastic potential for
growth.
Business & Property £275,000 ono.
REF 109673
Fish & Chip Shop, South Yorks.
Fish & Chips, South Yorks.
Highly profitable business boasting
OUTSTANDING
TURNOVER.
Immaculately fitted situated in busy
shopping centre, major high street
position. Fully tiled saleshop sporting
latest 4 pan Florigo island range PLUS
2 bed accomm. Premises held on secure
lease, sensible rent. Taking £7,000/
£8,000 weekly.
Business £269,950 Ref 108689
Fish & Chips with Potential
Building Plot, Doncaster.
Purpose built detached lock-up
premises situated in this well populated
residential and commercial area.
Spacious sales shop, 3 pan modern
Frank Ford counter range. Large
forecourt. Land to side. Superb
opportunity to acquire this highly
profitable concern with an enviable
turnover. Taking £3,500 weekly
Business & property £250,000
Ref 107428.
Magnificent modern fisheries in
bustling shopping centre. Undergone
refurbishment with new equipment and
must be seen. Fully tiled sales shop
with 2 pan counter frying range,
commercial kitchen with Chinese
cooker AND 3 bed accomm. Taking
£5,000 weekly. High profit margins.
Business & property £239,950.
Leasehold now available,
Business £90,000. Ref 107972.
Fish & Chips Restaurant, North
Lincs.
This substantial property provides
outstanding business facilities and 4
flats which return annual income of
£17,680 - an excellent income on top of
the profit of the business. The premises
enjoy a popular position in this popular
seaside resort. The business has been
established since 1948 and has been in
the current ownership since 1997 - it
achieves an excellent annual turnover of
£250,000 (good all year round trade)
without any late opening hours.
Business £150,000 REF 200298
0113 238 2900
sales@ernest-wilson.co.uk
Fish & Chips with Restaurant (36
Covers) plus Adjoining Ultra
Modern Cafe Bar & Sandwich
Centre, South Yorkshire.
Town centre site. Well fitted tiled sales
shop sporting a 6 pan frying range,
beautifully appointed first floor 36 covers
fish restaurant PLUS Stunning ultra
modern Sandwich Bar & Cafe Bar with
the latest refrigeration and equipment
COMBINED WEEKLY TURNOVER
OF £5000. Option to acquire Freehold
including 1st floor investment property.
FISH & CHIPS TAKEAWAY,
Nottinghamshire.
Beautifully presented on a super main
road position, fringe of town.
Deceptively spacious with modern tiled
saleshop, 3 pan counter range. Good
solid business, same ownership since
1998. New lease and sensible rent.
Taking £1800 P/W.
Business £45,000 REF 108406
Business £89,950 Ref 109761.
FISH & CHIPS WITH RESTAURANT,
South Yorkshire.
Commanding High Street in the bustling
town centre with the towns car park
opposite. Offers both spacious outsales
and restaurant comprising Well fitted
tiled sales shop sporting a 6 pan range,
preparation kitchen to rear,
dishwashing and fridge room, outer
potato and fish preparation room. First
Floor 36 covers fish restaurant which
is beautifully appointed. TAKING £2,600
WEEKLY. Option to acquire Freehold
Interest.
Business £74,950, Ref 200666
Fish & Chips, Rotherham
Fish & Chip Shop, South Yorks.
Fish & Chips, Sheffield
This excellent property enjoys a prime
trading position in a popular parade
serving a large village. Splendid sales
and preparation facilities with a
delightful flat above. (presently
arranged as a one bedroom flat but
could be modified to create a second
bedroom).
Business and Property £219,950.
Option to acquire business only. Ref
200388
Fish & Chips, Leeds. A traditional fish
& chips shop with a very easy range of
daytime openings - NO NIGHTS AND
ONLY 17 AND A HALF HOURS
FRYING TIME. Taking £1,000 weekly.
Run entirely by staff - fantastic potential
here. Well appointed and well equipped
shop situated in a thriving residential
commercial area. Very well equipped
saleshop and a self contained one
bedroom flat above which is presently
rented out on a shorthold tenancy for £450
per month.Vendor would consider
Leasehold. Business and Property
£149,950. Ref 200668.
An opportunity to acquire this excellent
fisheries situated in a commanding
trading position in a delightful densely
populated residential area. The
business has taken £3000 weekly but due
to family commitments the vendor has
reduced the openings after 20 years
here. A HIGHLY PROFITABLE
CONCERN oozing with potential. Only
opens 5 short lunches and 4 extended
teas, closing Saturday lunch until
Tuesday lunch. PRICED TO SELL
Fish & Chips, Nr. Batley.
Long standing business situated on a
busy main road position surrounded by
100s of both residential and
commercial properties - parking
outside. Splendid sales shop, frying
area, well equipped preparation area
AND one bedroom flat. Taking £2,500
weekly. Owners retiring. Showing net
profits of £23,000 after £20,000 wages.
Option to convert into 2 bed property
subject to necessary planning
consents.
Business & Property £199,950
Ref 107898
Fish & Chips, Sheffield
Newly efurbished in 2009 to a very high
standard. VIEWING HIGHLY
RECOMMENDED. Situated in a highly
visible position on one of Sheffields
busiest main roads. Present owners not
suited to trade. Huge potential here can be promoted as a fish & chips shop
or can also offer wider range of menu
choices eg. Pizzas, burgers etc - has
restaurant planning. Taking £1700/
£1800 weekly. A GREAT BUY
ESPECIALLY AS IT COST AROUND
£150,000 TO SET IT UP.
Business £99,950. REF 200383
FISH & CHIPS, KEBABS &
BURGERS, Doncaster area.
FISH & CHIPS with unused 32 cover
restaurant, Worksop.
Situated in a monopoly parade serving a
large residential area of Doncaster
adjacent to one of the busiest main roads.
The premises provide excellent sales
and preparation areas along with an eye
catching frontage - GOOD LEASE,
LOW RENT. Taking £1500 weekly VIEWING RECOMMENDED. Genuine
reason for sale.
Very well established concern taking
approx £800 weekly, this has the ability
to thrive with a new and enthusiastic
owner. Our client is taking a very well
earned retirement after owning the
business since 1986. VIEWING IS A
MUST.
Fish & Chips Outsales & Fish & Chips with 90 Cover
Restaurant plus Self Contained Restaurant. Well established and very
Coffee Lounge & Cafe, North Lincs. well known award winning business
occupying a prime trading position in
the centre of West Yorkshire premier city.
This is a superb business taking £8,000/ Achieving impressive turnover whilst
£8,500 weekly, worked in very short maintaining super profit margins from
hours over six days. Double shop unit daytime openings only. Taking £4,000
held on secure lease. Each unit having weekly - real scope here. Superbly
its own separate entrances. appointed premises fitted and equipped
Accomodation recently refurbished. to very highest of standards and must
New lease available. Viewing essential. be seen. Premises held on lease. Ideal
opportunity for an experience fryer to take
this business to new heights.
Business £195,000 - Ref 200390
Business £99,950 Ref 109434
FISH & CHIP RESTAURANT &
DINER, Lancs.
Currently trading in very easy hours with
no nights and having the benefit of a
private car park shared with the
adjoining auctions which attract a
captive audience. Taking £2500 weekly.
Held on lease with sensible rent and
briefly comprise spacious well fitted
diner offering 65 Covers and impressive
fixtures, counter frying range and
extensive open plan commercial kitchen
with impressive range of quality
commercial catering equipment
This excellent property enjoys a prime
trading position in a popular parade
serving a large village. Splendid sales
and preparation facilities with a
delightful flat above. (presently
arranged as a one bedroom flat but
could be modified to create a second
bedroom).
Business £149,950 REF 200642
Business £69,960, Option to acquire
Business & Property Ref 200387
A highly visible corner property which
occupies an EXCELLENT TRADING
POSITION fronting onto major road.
Achieving an IMPRESSIVE
TURNOVER IN EASY HOURS of
£2000 weekly but could so easily take
very much more. Serving densely
populated area. Held on lease with
sensible rent.
Business £44,950. REF 200085
Business £25,000. Option to acquire
Freehold. Ref 200118
Fish & Chips, Derbyshire,
Well appointed property providing
excellent business facilities and a self
contained 2 bed flat - new lease
available. Well established business
with good base of regular customers.
Could do more under guiding influence
of new enthusiastic owner who can fully
exploit the enormous potential here.
Taking £1250/£1500 weekly.
Business - Offers in Excess - £24,950
REF 109035
After many recent sales, new instructions needed!
0113 238 2900
www.ernest-wilson.co.uk
As
ou k for
ca r fre
tal
og e
ue
THE
fish friers REVIEW
01543 417999
0117 9606563
01704 211900
01752 781259
01564 771770
B’Ham/West Midlands
Bristol/Glos/Berks/Oxon
Cheshire, Lancs
Cornwall/Plymouth
Coventry/Warwicks
Fish & Chip Takeaway + 3 Bed Flat
Brighton, East Sussex
Ref: CF26053T
Ref: CF25091SM
Warwicks
Ref: CF25721NE
01273 803777
North East
Fish & Chip Shop
Lowestoft, Suffolk
Taking £5,000 - £5,500 per week
Seating for 12, good location
Main road shopping parade
Rent £17,250, 8 years left on Lease
2-3 bedroom accommodation
L/Hold £125,000
01564 771770
Pleasant residential area
Well presented, all modern
Two bedroom accommodation
Turnover £2,000 per week
Masses of scope
Ref: CF26252E
F/Hold £169,000
Anglia
01767 654185
Ref: CF26386G
Ref: CF25487NW
Ref: CF26435N
L/Hold £179,995
Devon & Dorset
01404 813762
F/Hold £319,000
01858 469469
Busy residential parade
Ample free parking
Complete refurbishment 2008
Self-contained flat above
Weekly sales £2,500
Ref: CF26140B
Hertfordshire
L/Hold £99,950
01279 466323
Ref: C20796LN
London & Surrey
L/Hold £129,950
0207 7240707
Recent total £60,000 refit
Takings £2,500 per week gross
4 days per week, closes 9.30 pm
Attractive village, Forest of Dean
Lock-up, no local competition
Ref: CF25918H
Bristol
L/Hold £79,950
0117 9606563
Fish & Chip Shop
North Devon
Spacious eye catching premises
Main street town centre trading position
Close residential areas
Trades 6 day week relatively easy hours
Gross sales approx £126,000
Ref: CF25973N
L/Hold £97,500
Dorset & Dorset
01404 813762
Taking £1,500 pw and rising
Open 6 days a week
Open less than a year
Good residential location
Rent £15,000, rates £2,500
Ref: C25980LN
01704 211900
Has assignable purchase agreement £250k
Located on busy through road
Owned 7 years by seller
Much spent improving shop
Taking £2,700 pw, 6 day opening
Trad Fish, Chip & Pizza Takeaway
Gloucestershire Village
Fish & Chip Shop + 2 bed flat
Harrow
L/Hold £149,995
Fish & Chip Shop + 2 bed accom
Fulham SW6
Refurbished City Centre property
Sales £3,000 - £5,000 pw
Superb 76% GP margin
NP profits in excess of £70,000
Closes 6 weeks for holidays
01670 783220
Prime massive footfall location
Next to 24hr superstore, free parking
Recession Gross Turnover £4,750 pw
Latest high spec equipment
Spacious modern premises
Northwest
N East/Cumbria
Notts/Lincs/Leics
Staffs & Derby
South & West Wales
Yorkshire
L/Hold £65,000
Fish & Chip Takeaway
Leicester
Same hands 40 years & family run
Main road high street location
Stated takings £2,000 - £2,500 per week
Sales accounts Sept 09 £75,439 pa
ANP £46,383 pa, 3 bed accommodation
Notts
783220
469469
711022
868609
502121
Landmark Fish & Chip Takeaway
Lucrative Exeter City
Fish & Chip Restaurant/Takeaway
Nr Preston Lancs
Affluent Hertfordshire Town
01670
01858
01782
01633
01423
Excellent location close to sea front
T/o £1,800 per week from short hours
Immaculately presented business
Not dependent on tourist trade
Superb catchment population
L/Hold £99,950
Fish & Chips/Kebabs
Northampton
Devon/Dorset/Hants
Essex/Herts/Beds/Bucks
Kent & Sussex
London/Surrey
Norfolk/Suffolk/Cambs
Fish & Chip Shop
Cleveland Coastal Town
Highly populated residential location
Traditional menu, takings £2,500 pw
Good quality 3 bed accommodation
Council Lease, rent only £5,750 pa
First time on market since 1997
Kent & Sussex
01404 813762
01279 466323
01273 803777
0207 7240707
01767 654185
London & Surrey
Fish & Chip Shop Takeaway
Staffordshire
Ref: CF25035V
0207 7240707
Cardiff
Fish & Chip Shop
Shrewsbury
Extremely well presented
Located in busy shopping precinct
Stated takings approx £4,300 pw
20 year Lease as of 2006
Lock-up premises
Staffs
L/Hold £49,000
L/Hold £105,000
01782 711022
Fully refurbished takeaway
First class order throughout
Brand new fryer
15 year Lease from 03/09
Priced for quick sale
Award winning shop
Taking £3,200 pw
Staff operated
Capable of much more
Reasonable trading hours
Ref: CF25857C
F/Hold £365,000
West Midlands
01543 417999
Ref: CF25572J
S & W Wales
L/Hold £35,000
01633 868609
buying or selling a business visit - www.emfgroup.com
fish & chip
business sales
FOR USEFUL ADVICE
AND BEST PRACTICE
IN BUYING OR
SELLING YOUR FISH
AND CHIP BUSINESS
PLEASE SEE OUR NEW
REGULAR FEATURE
‘Property Watch’ Pg 15
Tel 0845 121 4005
www.fishandchipbusinesses.co.uk
FISH & CHIP SHOP AND RESTAURANT WITH ACCOM EAST COAST. T/O
£90,000 PA. Priced to for quick sale. L/HOLD: £80,000 + SAV - REF: YOR/ CL1
FISH & CHIPS TAKEAWAY. LEEDS. T/O £2,600 PW Possible living accom.
F/HOLD: £165,000 +SAV REF: YOR/ CL2
FISH & CHIPS TAKEAWAY SHEFFIELD CITY CENTRE. T/O £3,500 PW. Staff
run. No late night openings. LEASEHOLD £125,000 + SAV REF: YOR/ CL3
TRADITIONAL FISH & CHIPS TAKEAWAY WITH KEBABS. WARRINGTON,
T/O £4,500 PW. 2 bed accom, L/HOLD: £160,000 + SAV REF: CHE003
FULLY LICENCED RESTAURANT WITH 66 COVERS, WARRINGTON T/O £3,200
PW and rising. Potential for conversion of upper floor into living accommodation.
LEASEHOLD: £150,000 + SAV REF: CHE004
FISH & CHIPS, PIZZA AND KEBAB TAKEAWAY. USHAW MOOR, T/O £3,300
PW. Attractive shop. Income from flat. F/HOLD: £299,950 + SAV REF: COD001
TRADITIONAL FISH & CHIPS TAKEAWAY. FERRYHILL, T/O £1,200 PW. Good
reputation. FREEHOLD: £90,000 + SAV REF: COD003
TAKEAWAY BUSINESS CURRENTLY SERVING CHINESE, THAI AND FISH &
CHIPS WITH 4 BED ACCOM. CARLISLE. T/O £2,500 PW. Potential to introduce
any cuisine and extend opening hours.L/HOLD: £45,000 + SAV REF: CUM001
TO SELL YOUR BUSINESS CALL NOW ON 0845 121 4005
FISH & CHIPS TAKEAWAY. LOSCOE. T/O £2,500 PW. 3 bed living accom
included. Busy main road.F/HOLD: £245,000/ L/HOLD: Negotiable REF: DER001
PIZZA & KEBAB TAKEAWAY. HEANOR, DERBYSHIRE. T/O: £2,300 PW. 2 selfcontained flats included L/HOLD: £51,000 REF: DER002
TRADITIONAL FISH & CHIPS TAKEAWAY LYTHAM with 32 cover seating.
T/O £4,000 - £6,000 PW. 3 bed living accommodation included. Reduced for quick
sale. F/HOLD: £565,000 + SAV REF: LAN001
CHINESE TAKEAWAY BUSINESS. GAINSBOROUGH. T/O £700 £900 PW due
to vendors ill health. Previously taking £1,000 PW. 2 bed living accommodation.
Potential to increase F/HOLD: £135,000 + SAV REF: LIN001
TRADITIONAL FISH & CHIPS TAKEAWAY. GAINSBOROUGH, LINCOLNSHIRE.
T/O £3,300 PW. 2/3 bed accommodation. Busy main road position. Spacious
premises.L/HOLD: £95,000 + SAV REF: LIN002
FISH & CHIPS, PIZZA AND KEBAB TAKEAWAY. SUNDERLAND. T/O £4,000
PW. 2 bed living accom. Ideal position.L/HOLD: £120,000 +SAV REF: TYNE001
FISH & CHIPS TAKEAWAY. SOUTH SHIELDS. T/O £3,000- £4,000 PW. No late
openings. Enviable location near beach and tourist attractions. Approx 12 years
remaining on existing lease. LEASEHOLD: £120,000 +SAV REF: TYNE002
FISH & CHIPS AND KEBAB TAKEAWAY, SOUTH YORKS. T/O £2,000 - £3,000
PW. No late openings. 4 bed spacious living accom. Attractive shop. Substantially
reduced for quick sale. F/HOLD: £ 365,000 REF: YOR009.
FISH AND CHIPS TAKEAWAY. SHEFFIELD. T/O £8,000 PW. 2 bed living
accommodation. Excellent location. LEASEHOLD: £220,000 +SAV - REF: YOR014
FISH & CHIPS, PIZZA AND KEBAB TAKEAWAY. NORTH YORKS. T/O £2,500.
Currently trading on limited hours. Potential to increase turnover by extending
opening times. Ideal trading position. L/HOLD: £75,000 + SAV REF: YOR016
FISH & CHIPS TAKEAWAY. THURLSTON, T/O £3,000 PW. 3 bed living
accommodation. Main road position. L/HOLD: £99,000 + SAV REF: YOR017
41
THE
fish friers REVIEW
Traders Board
Mobile Cooking Oil
or Fat Filtration
DENIS WILSON SERVICES
CORGI REGISTERED
NFFF confirmed
Fish Frying Range Service Engineer
Fast and Friendly Assistance
Contact Denis on telephone:
0113 225 6672 (Home)
07968 323 746 (Mobile)
New Merlin units to suit most fryers
Most makes of second hand machines available
Merlin - Opal - Bitterling
FRYING RANGE ENGINEERS
INDEPENDENT ENGINEERS SERVICING ALL MAKES OF RANGES
COVERING EAST ANGLIA, EAST MIDLANDS & LONDON / M25
Filter bags and Liners to suit
ANNUAL RANGE SERVICING • INSURANCE CERTIFICATES
DUCT STEAM CLEANING • REPAIRS • MODIFICATIONS
Contact
01553 772935
• Chippers • Peelers • Batter Mixers •
• The Kuroma Table Top Pressure Fryer •
Steve Hill Services
T 01452 521081 M 07860 232741
Email: steve@fryingfilters.com
www.fryingfilters.org
LOOKING FOR
VACANCY
Fish Frying couple, 30 years
experience.
Looking for position along the
South Coast, will also consider
North of England.
Live in accommodation - Neg.
Please telephone 07821584922
FOR PROMPT, EFFICIENT SERVICE CALL
FISH FRIERS
WANTED
SOUTH MANCHESTER
Experienced fish fryer required for
very busy fish and chip restaurant
and takeaway in centre of Didsbury,
South Manchester
Good rates of pay.
Full time but hours flexible.
Contact Gareth on 07793387478
Peelers & Chippers
New & Reconditioned
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 publishers will take due care to ensure
accuracy of all advertisements, but it is the sole
responsibility of advertisers to ensure that the
42
WANTED
Experienced
Fryer/Manager/
Manageress
required North East
Scotland (Fochabers).
Fancy a fresh start?
Good rates of pay
(dependant on experience).
Excellent opportunity for the
right applicant.
For further information of
this unique opportunity
telephone:
Mr Barry Webb on
01343 820320
any day between 8.30am
and 11am.
WANTED
Engineer to fit and maintain a Florigo
range at chip shop on Yorkshire coast.
Contact: 07979 851829
FOR SALE
Bateman 3 pan counter range. Can be
viewed working. Available mid Nov 2010.
Contact: 07979 851829
We buy your
Surplus Equipment
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.
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.
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.
Federation Noticeboard
Contact your local
representative
PRESIDENT:
Mr W Crook (William)
Tel: 01257 416841
4 The Spinney, Chorley, Lancs
PR6 7BU
VICE PRESIDENT:
Mr G Howard (Gregg)
Tel: 01562 888072
Wild Acres, Pool Furlong, Clent, Stourbridge
DY9 0RE
TREASURER:
Mr M Drummond (Mark)
Tel: 01274 612032 (S)
Towngate Fisheries, 56 High Street, Bradford
BD10 8NN
ENGLAND:
Mr D Tate (Dennis)
Tel: 01773 541631(H)
42 Peak Avenue, Riddings, Alfreton, Derbyshire
DE55 4AR
Mr A Crook (Andrew)
Tel: 07748 631697 or 01772 435424
8 Talbot Row, Balshaw Lane,
Euxton, Lancs PR7 6HS
Mr M Petrou (Mark)
Tel: 01354 760057 (S)
23A West Park Street, Chatteris, Cambridgeshire
PE16 6AL
Mr R Ord (Richard)
Tel: 07759 298414/0191 456 1202
Colmans Fish & Chips Restaurant
182-186 Ocean Road
South Shields
Tyne & wear, NE23 2JQ
SCOTLAND:
Mr G Fionda (Giovanni)
Tel: 07742 756769
Atlantic Fast Food
155 Calder Street
Coatbridge
North Lanarkshire, ML5 4QR
NORTHERN IRELAND:
Vacant
WALES:
Mr A Herdman (Adrian)
Tel: 01269 824916 (H)
201 Heol y Gors, Cwmgors, Ammanford, West
Glamorgan
SA18 1RF
NEXT ME ETINGS
BURNLEY:
Second Sunday of the month.
To be held at Hollands Pies, Blackburn Road, Baxenden,
Accrington, Lancashire, BB5 2SA, 11.30 am
For further details contact Mike Rose on 01254 200401 or
John Wild on 01524 852211
SOUTH YORKSH IRE:
Meetings to be held the second Sunday of every month. To be
held at the Ardsley and Stairfoot Constitutional Club. For further
details contact secretary Kathryn Musgrave: 01226 248186
Feedback from the NFFF Welsh Area Council
Following the most recent meeting on Sept 19th, Area president Adrian Herdman
was pleased to receive the following correspondence from new member Mr John
Penaluna. It was a most encouraging response following his first time attendance at
a meeting and just goes to show the benefits of getting involved in your local area
council. We encourage all members to get involved at this level, for more
information on how you can get involved please call 0113 2307044.
Dear Adrian,
Many thanks for allowing me to join the meeting today and see and hear
what is being done. It is a shame that more active business's do not appear
to be involved, particularly as meetings are not weekly and do not take up
that much time, unfortunately it seems endemic that unless an issue affects
them, many are happy to plod along and keep their experiences to
themselves when so much could be shared.
We hope that we shall be able to enjoy the networks which already exist
within Wales and nationally with the NFFF, and with the years of experience
and knowledge be able to drive forward with new and proven ideas and
support, we have no problem in exploring avenues to success and hope that
with support we will see these soon. We are sure that there is very little that
has not been encountered before, although it may seem like a new problem
to some new businesses, we just need to draw on others experiences.
I hope that the future holds opportunities and a future meeting about the
Rhondda contingent will allow some ideas to be put forward about working
together in perhaps joint advertising for national events etc and I am sure
that other ideas will be forthcoming. Perhaps we could then contact other
NFFF members with a view to taking it even further, a whole page advert
from members would be much more economical than the lineage or block
ads many of us take, and perhaps the NFFF could be included to advertise
training etc. If we cannot get them together, could we use you as a medium
to suggest ideas via email or post?
Again many thanks for the hospitality and welcome extended to me today.
Best Wishes
John G Penaluna
LAP Catering Ltd
HAS YOUR SHOP RECEIVED AN AWARD OR MAYBE RAISED FUNDS FOR A CHARITY?
Whatever you have done, please let us know, it’s great to share with fellow friers
and if it worked for you it could work for others!
43
THE
fish friers REVIEW
10 questions:
...with Kevin McWhinney
Kevin Mcwhinney is a man on a mission...
as fifth generation owner of McWhinney's
Sausages he's spearheading a marketing drive
to raise standards across the entire industry...
1. If you could choose
any job in the world
what would it be?
Making quality Irish
pork sausages is my
dream job! Ever since I
was a child helping out
in dad’s butchers I
decided this career was
most definitely for me.
Kevin Mcwhinney pictured with his new Vintage
80% Pork Sausages
I was fascinated with
sausage making and the ingredients – now many years on
McWhinney’s sausages is a market leader, producing millions of the
finest, meatiest and most flavoursome sausages each month. I’m a
keen Formula One fan these days and love cars so if making food for
a living hadn’t worked out I’d have loved to challenge Michael
Schumacher wheel to wheel at The Monaco GP!
2. Who would be your dream dinner date?
Well my wife Elaine is the most perfect wife for me, but with her
permission I’m allowed to say ‘Felicity Kendal’. I think she has the
kindest eyes and a cheeky smile.
3. If you won the lottery what
would you buy?
I’d buy a Ferrari Daytona Spyder,
a Lamborghini Gallardo and to
complete the perfect garage lineup an Aston Martin v12. It’s nice to dream about such things!
4. Describe your perfect Sunday?
A well earned lie-in, breakfast in bed (Elaine’s cooking, not mine), a
browse through the Sunday papers followed by watching the Grand
Prix in its entirety. Sunday evenings are always a family time at The
Pheasant Inn for dinner followed by a walk around Hillsborough Lake.
5. What’s your favourite holiday destination?
I simply love cruise holidays – there’s no better way to see the world
and relax at the same time! The service, hospitality and quality of
cuisine combine to recharge our batteries every time.
44
6. What is your fondest childhood memory?
My dad and I used to build go-karts and take them to Tyrella Beach
where we hired them out to kids for 10p a go. My dad always bought
us one tank of petrol and then I had to make money to buy more
petrol and make some money! And so my entrepreneurial spirit was
born. We did this hundreds of times and with the profits went to the
local fun fair!
7. What’s the last book you read?
I love books about business and particularly
those that explore everyday challenges and
phenomena in an interesting and offbeat way.
I’ve just finished reading ‘Freakonomics,
‘where a rogue economist explores the
hidden side of everything – fascinating stuff!
‘Tescopology’ is another recent read and
beyond this Duncan Bannatyne’s latest pageturner is a great read!
8. What’s your favourite film?
The Shawshank Redemption is my chart topper – pure genius, closely
followed by The Green Mile then Failure to Launch.
9. Where do you see Fish and Chips in 20 years’ time?
The Fish and Chip sector is changing all the time. At the moment I
truly believe that if owners don’t embrace the ethos of buying the
best quality products and ingredients there is no future beyond the
next few years. The Fish and Chip shop customer is more savvy than
ever and the competition from other quarters very slick and polished
where quality is often the driving force. Please don’t jeopardise the
future of the sector by cutting corners now. Buy well, buy the best
and your customers will ALWAYS come back for more.
10. Where do you see yourself in a year’s time?
On the cover of Rolling Stone Magazine – just joking! I hope that our
business continues to deliver at the highest possible standards and
raises the bar for the entire sector. Beyond this I hope to pursue my
part-time snooker career! My team plays in the largest amateur league
in Ireland where we are the current champions and are about to
mount our defence over the winter months.
Challenge Yourself for the Mission
Mount Toubkal
10-17 September 2011 This is the
highest peak in North Africa standing at 4,167 metres above sea
level. Before climbing Mount Toubkal, you will trek through the
spectacular Atlas region enjoying numerous panoramic views.
You’ll trek alongside an expert bilingual guide and on reaching
the summit of Mount Toubkal you’ll enjoy incredible views towards
Marrkesh and the Sahara desert. A truly wonderful 8 day adventure!
Total cost £1,300*
The Sinai Desert
15-22 October 2011 This is a very
beautiful landscape and this 8 day challenge combines ancient
civilizations and desert cultures. Accompanied by Bedouin guides
you will trek with camels high into the mountains of the Sinai,
including an ascent of Egypt’s highest peak, Mount Catherine.
You will also enjoy a dawn ascent of Mount Sinai following in the
footsteps of Moses. You will never forget your experience camping
out under the desert night sky and living as the Bedouin people do.
Your trip concludes with a well earned day of relaxing by the clear
waters of the Red Sea. Total cost £1,700*
The Great Wall of China
3-11 September 2011
Trekking along remote sections of the Great Wall of China is an
experience not many will ever encounter. This 9 day challenge offers a
unique itinerary combining old and new sections of the Wall. In the
afternoons you will descend on local trails to quaint villages in Hebei
Province where you will camp in exclusive campsites hosted by local
families. This journey will give you a rare insight and cultural
appreciation of rural Chinese life. Total cost £2,300*
Vietnam and Cambodia Cycle
8-19 February 2012
This 12 day challenge is an opportunity to cycle through untouched
Vietnamese and Cambodian villages to the temple complex of
Angkor Wat. A chance to explore this culturally rich region; from the
bustling streets of Ho Chi Minh City through remote roads in
Cambodia, to exploring the temples of Angkor Wat. This diverse
cycle spanning two Countries is spectacular and not to be missed!
Total cost £2,250*
* Total costs quoted include minimum sponsorship amount but exclude flight costs
For specific trip details please visit the Fundraising Page on
www.fishermensmission.org.uk
For more information and to book please contact ROCK UK on 0844 8000 222
The Fishermen’s Mission is a Registered Charity
England & Wales No. 232822
Registered Charity in Scotland No. SC039088
Frying
Fats & Oils
THE ONLY BRAND
IN THE FRAME!
With the star quality of Q Brands you get
both the leading selection of frying oils
and fats PLUS a chance to win one of
350 pairs of cinema tickets.
For every box of Q Frying Fat & Oils you order, from
18 October to 26 November 2010, you will receive
one entry into the Prize Draw. So the more boxes you
order, the more chances you have to win! There are
350 pairs of cinema tickets up for grabs, so you can
catch your favourite new movie at a cinema near you!
With great products and great deals,
you’ll experience the red carpet
treatment every time from
Q Frying Fats!
No purchase necessary. The prize
draw will be made 6th December
2010. Cinema tickets will be posted
out to winners in January. For full
terms and conditions and a list of
winners (once notified), please
visit the website of your preferred
Q frying oils and fats supplier.
Exclusively available from:
Henry Colbeck Limited
Tel: 0191 482 4242
www.colbeck.co.uk
VA Whitley & Co Limited
Tel: 01706 364211
www.vawhitley.co.uk
Friars Pride Limited
Tel: 01733 316400
www.friarspride.com