fish friers review issue 2 2016

FishFriersTHEREVIEW1913-2016 103 YEARS SERVICE TO THE TRADEISSUE 2 MARCH 2016

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

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

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Page 32 Workplace Pension

Page 21-24 Frying Range Survey

Pages 10-19 Oils & Fats

Points of ViewI would like to say a hugecongratulations to bothHenry Colbecks Limitedand Friars Pride forrunning two verysuccessful trade shows andfor those members thatattended I hope you tookthe opportunity to meet upwith fellow Fish Friers andto take advantage of themany show offers. Theexhibitions are a greatplace for you to meet andgreet new suppliers,existing suppliers, and alsolikeminded fish friers. Theknowledge and contactsyou can build up at theseexhibitions are priceless.

In the past few weeks thefinal arrangements have been made for the 2016 AGM and PresidentsBanquet and Ball that is taking place at the Celtic Manor Hotel on the 25thSeptember. We have an exciting day and night planned. We are delightedto announce James T Blakemans Co Ltd as the Principal Sponsor of ourevent and we are pleased to be working with them.

If you wish to attend the event please add the date to your diary, tickets areavailable from Head Office, with a discounted rate for early bookings!(Please turn to page 4 for more details).

In Issue 2 of the Review we are once again running our NFFF Frying RangeSurvey which we also ran last year. It is always important for us to learnyour thoughts on all aspects of the fish and chip trade and frying rangesare no exception. Last year we collected a lot of data and this year we hopeto build on the information gathered. To collect year on year of data givesus great confidence with the information we are gathering and we willdiscuss the results with the frying range manufactures and members alike.The questionnaire can once again be completed in the physical copyprovided in the magazine or much easier by logging onto your computerand visiting www.nfffsurvey.com.

The work place pensionis something we all asshop owners have tooffer to staff. If youdont already have yourshops pension in placethe federation has triedto take the pressure off you. Working with Clayton Holmes & Naisbitt wehave set up a scheme for all fish and chip shops which will start with a oneoff cost of 345 instead of the 500 you will have to pay elsewhere. As anadded bonus to members, if you do use the scheme we have set up for you,you will be entitled to a 50 discount off membership upon renewal. Youcan find out much more if you turn to page 8.

By Gregg Howard, NFFF President

ISSUE 2 MARCH 2016

1

FishFriersTHEREVIEW

Contents...

NFFF Team

Page 4 NFFF Presidents Banquet & Ball

Page 6 Npower NFFF Partnership

Page 8 Training Academy

Page 10-19 Oils & Fats

Page 21 Frying Range Survey

Page 26 Why Scotrange

Page 30 Fire! Are you covered?

Page 32 Workplace Pension

Page 34 Exhibition Time

Training & Accreditation ManagerRichard [email protected]

Training, Qualifications & MembershipHelen [email protected]

Finance ManagerFiona [email protected]

Media Coordinator & Fish Friers ReviewRobert [email protected]

P.A. to the Board of DirectorsKaren [email protected]

Administrative AssistantEileen [email protected]

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

Use your smart-phone to scan the QR code and learnmore about the NFFF

1913 - 2016 103 years service to the tradeFounded as the National Fish Caterers Review onApril 4, 1925.Designed & Produced by Tebays, Leeds. Tel: 01943 [email protected] www.tebays.co.uk

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

NAT

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FISH & CHIPQUALITY AWARD

qualityfishandchips.co.uk

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Fish Friers ReviewTelephone: 0113 2307044e-mail: [email protected] to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

FishFriersTHEREVIEW

2 WWW.FEDERATIONOFFISHFRIERS.CO.UK

Your FederationWelcome to Your Federation page, across the year the NFFF will provide its memberswith the details of what has happened within the NFFF across the following two pages.

Membership

Training

New and Returning Members February and March 2016Contact Name Shop Name Location

Returning MembersMr Savvas Andreou Sea Pebbles Pinner, MiddlesexMr Matthew Williams The Crispy Cod Fish Bar Cardiff, South GlamorganMr David Ashton Ashton's Fish & Chips Stockport, CheshireMs Susan Turner The Lighthouse Fish Bar Sale, CheshireMr Jim Cowie Scrabster Seafood Bar Caithness, HighlandsMr Chris Pittaras The Plaice WinchesterMr Asif Ali King Kod Preston, LancsMr Steve Muscat Yan's Fish Bar Cardiff, South GlamorganMr Ouday Hikary Hikary's Fish Bar Port Talbot, West Glamorgan

New MembersMr Kamaljit Singh Gill No shop Yet- Provisional Member Leeds, West YorkshireMr Michael Cartwright Fullers Fish & Chips Mouton, NorthamptonMr Tahir Ahmed No shop Yet- Provisional Member NewcastleMr Pardip Singh No shop Yet- Provisional Member Chester Le Street,Mr Mark Steadman No shop Yet- Provisional Member Leigh on Sea, EssexMr Paul Summers No shop Yet- Provisional Member Tumble, LlanelliMr Chris Richards Arnold Palmer Putting Courses Ltd St Leonards on Sea, East SussexMr George Georgiou Catchems End Fish Bar Bewdley, WorcesterMr Jonathan Bellamy Camblesforth Fisheries Selby, North YorkshireMrs Donna Dallas Dolphin Chip Shop Nairn, InvernesshireMrs Ruth Ward Wardz Traditional Fish & Chips` HartlepoolMrs Debbie Atkinson Debbie & Rachel's Plaice Darlington, County DurhamMr Lyndon Walker Catterick Village Fisheries Catterick Village, North Yorkshire

Contact Name Shop Name Location

New Members (continued)

Mr Shamchi Eftakhar Dodworth Road Fish Bar Barnsley, South YorkshireMr Martin Robinson Robinson's Traditional Fish & Chips Billingham, ClevelandMr Lee Roberts Catch Seafood Halifax, West YorkshireMr Paul Hymas No shop Yet- Provisional Member St Helier, JerseyMrs Saira Abid No shop Yet- Provisional Member Newport, WalesMiss Samantha Gent No shop Yet- Provisional Member Chorley, LancashireMr Wayne Speight Waynes Plaice Barnsley, South YorkshireMr Steven Kelleher The Dolphin Restaurant Ilfracombe, North DevonMr Simon Keeling No shop Yet- Provisional Member Bradford, West YorkshireMr Peter Collins No shop Yet- Provisional Member Darlington, County DurhamMr Lyndon George Pit Stop Caf St Clears, CarmarthenshireMiss Hannah Hall No shop Yet- Provisional Member Leeds, West YorkshireMr Kris Cottrell The Flying Fish Wokingham, BerkshireMr Jason Nicolaou Norton Fisheries Stourbridge, West MidlandsMr Gethin Davies Lime Crab Newquay, CardiganshireMr Enir Hikary Hikary's Fish Bar Port Talbot, West GlamorganMrs Tessa Turner The Chippery St Asaph, DenbighshireMr Manpreet Lachhar Hooked Fish & Chips Uxbridge, MiddlesexMr Bhupinder Anjla Crest of the Wave Heanor, DerbyshireMr Stanley Yau Church Hill Chippy Redditch, WorcestershireMr Jarrod Sellers No shop Yet- Provisional Member Lincoln, LincolnshireMr Pritapal Sandhu Cod Frydayz TelfordMr David Sharp No shop Yet- Provisional Member Hayward Heath

Quality Award

New and Returning Members February 2016Contact Name Shop Name Location

Returning MembersNaz Islam Cavier Plaice Weymouth , Dorset

Christie Gray The Trawler Golspie

Jim Cowie Scrabster Seafood Bar Caithness

George Stavrou Georges Fish Bar Bristol

Matthew Black Black's Finest Lancaster

Simon Blissett Premier Fish Caf Devon

George Michael Oceans Leeds

New MembersHelen Clokey Quays Fish & Chip Shop Lancaster

Barry Camfield North Beach Fish & Chips Bridlington

Lee Roberts Catch Seafood Halifax

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

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

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

ISSUE 2 MARCH 2016

3FIND US ON

NFFF ActivitiesKey

GH Gregg Howard, President

SA Stuart Atkinson, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Regional Director

JW John Wild, Regional Director

AHA Alan Hanna, Regional Director

MS Mike Smith, Regional Director

HM Hugh Mantle, Regional Director

CB Craig Buckley, Regional Director

CM Craig Maw, Regional Director

KC Karen Clark, PA to the Director

RW Richard Wardell, Training &Accreditation Manager

RN Robert Norris, Media Co-Ordinator

HB Helen Brook, Training & QualificationCo-ordinator

AP Arthur Parrington, Training tutor

LF Lynda Fielding, Trainer

CB Craig Buckley, Trainer

DH Dan Harding, Trainer

DH Dennis Tate, Trainer

Date NFFF Activity NFFF Representitive

15th & 16th February Two Day Training Course RW

17th February Drywite Young Fish Frier of the Year Debrief GH, RW

18th February One Day Training Course RW

23rd February One Day Training Course RW

28th February FRY I.T Exhibition, Peterborough AC, CM, RN

29th February NFFF Staff Appraisals AC, GH, SA

3rd March One Day Training Course RW

7th, 8th & 9th March Three Day Training Course CB, LF, RW

8th, 9th & 10th March IFex Show, Belfast AH

11th March One Day Training Course RW

22nd March Drywite Young Fish Frier of the Year Best Practise Day RW

22nd March Nutritional Testing Debrief CM

Board of Director Enquires

New Associate Members

NFFF Member Enquiry NFFF Official

Banking Enquiry MS

Fish Fridge JP

Frying Range HM, JP, AC, MS

Fats & Oils JW

Equipment CM

Media Enquiry AC

Hilton SmytheSector: General Trade Business Transfer AgentTel: 0845 519 8809Email: [email protected]

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

Shopper AnonymousSector: General TradeContact: Chris LoweTel: 07818 015317 Email: [email protected]

NFFFMEMBERDISCOUNTAVAILABLE



Trade News The NFFF are extremely sad to learn of the passing of former member, NFFF Trainer and South Yorkshire President Wilf Rhodes at the

age of 86. (Tribute to Wilf can be found on Federation Noticeboard page 43)

The NFFF are pleased to welcome Npower Business as a new NFFF Associate Member, to learn what member benefits are on offer turnto page 5 & 6.

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

The Fishermens Mission National Fundraising Day

o In recent years many NFFF members and their customers have helped raise funds for the Fishermens Mission by taking part inFish Friday and we would like to thank you for doing this.

FishFriersTHEREVIEW


The National Federation of Fish Friers aredelighted to unveil James T Blakeman & CoLtd as the Principal Sponsor of the NFFFPresidents Banquet & Ball, which takesplace on Sunday 25th September 2016 atthe Celtic Manor in Coldra Woods, The UskValley, Newport, South Wales.

This years premiere event in the tradessocial calendar, is the NFFFs 80th AGM andPresidents Banquet & Ball. The awardwinning Celtic Manor is set in 2,000 acres ofpanoramic parkland in the beautiful UskValley. Once again we have a fabulous entertainmentpackage lined up with an evening of fine food, wine anddancing into the early hours.

John Penaluna, NFFF Regional Director for Wales said "Weare absolutely delighted to announce James T Blakeman &Co Ltd as the Principal Sponsor of the NFFF PresidentsBanquet & Ball, having worked closely with James TBlakeman & Co Ltd in the past we believe we can onlyachieve a night that will be remembered long into thehistory of the NFFF

Philip Blakeman, Managing Director ofJames T Blakeman & Co Ltd, added"James T Blakeman & Co Ltd is the homeof the famous Supreme Sausage for thefish and chip industry. Founded by JamesBlakeman in 1953, a strong focus hasalways been on quality, this has made usa leading manufacturer in both the UKand export markets.

Being the Principal Sponsor of the 2016Presidents Banquet & Ball underlines oursupport for the industry. Much like ourproducts, we are looking forward to asupreme night in Wales.

TicketsTickets are on sale now and are priced atthe superb value of 67.50. The priceincludes everything youd expect at theNFFFs event of the year: drinks reception, amouth-watering four-course meal, eveninglong entertainment and dancing into the

early hours. It is a great opportunity to enjoy the company offellow fish friers and industry colleagues. Such was lastyears popularity we had a waiting list, so book early to avoiddisappointment! Tickets are available now through NFFFHead Office in Meanwood, Leeds. Please telephone 0113230 7044 or email [email protected]

Staying the night?Weve also negotiated an excellent rate of 90 for singleoccupancy or 115 for a double room, the rates includebreakfast for guests attending this event and are availablefor Sunday 25th September only. These rates only apply

until the 31st July. Bookearly to avoiddisappointment by callingthe reservation teamdirect on 01633 410 337quoting NationalFederation of Fish Friersand place your bookingtoday!

Bringing the FamilyChildren are welcome butcannot attend the NFFFPresidents Banquet &Ball and any guestsintending on bringingchildren can arrange for

the babysitting service.

They would need to pre book the babysitting service online,please see link below;

http://www.celtic-manor.com/evergreen-nannies

The cost is 15.50 per hour from 6.00pm until late.Minimum number of 2 hours for up to three children.Parents are advised to contact the Nanny direct for exact prices.

ISSUE 2 MARCH 2016

Celtic Manor Supreme! James T Blakeman & Co Ltd become the Principal Sponsors of the NFFF Presidents Banquet & Ball

FishFriersTHE

REVIEWISSUE 2 MARCH 2016

7FIND US ON

Head of npowerBusiness, Philip Scholes,got a taste of the world offish and chips on hisrecent visit to NFFF HQ,with a crash course infrying. While preparingfish and chips under the

watchful eye of NFFF Training & Accreditation Manager RichardWardell, Philip also got the lowdown on whats going on in theindustry from Andrew Crook, one of the Federations Directors.

Philips visit marked the start of npower Business joining theFederation as an Associate Member, and of the energy supplieroffering NFFF members the chance to claim 200 off their bills byswitching to npower for the gas andelectricity supplied to their business.

NFFF members who are already npowerBusiness customers wont miss outeither, as the same offer applies if theychoose to renew their contract seeopposite for more details.

Philip Scholes said: The fish and chipshop industry is a multi-million poundindustry. Energy represents just one partof a fish and chip shops expenditure,coming somewhere after staff, food andrent, but its a significant cost that isincreasing and at a faster rate than other overheads.

It makes sense for fish and chip shops to purchase energy efficientequipment. Although this often involves a larger outlay initially, it canbe money well spent in the long-term. What this ultimately means isthat chip shop owners can put more cash into the business ratherthan paying out on energy bills.

Philip spent the whole morning learning the tricks of the fish and chiptrade, and Richard really put him through his paces even down tofinishing the chips by hand with a traditional peeler! As most readerswill know first-hand, although fish and chips use only a few rawingredients, it takes time and serious elbow grease to prepareeverything properly. With the cost of produce and materialscontinually increasing, fish and chip shop owners have to balance thecost of everything they use with the quality, as well as always bearingin mind what customers are willing to pay.

NFFF Director Andrew Crook commented: Fish and chip shopowners are increasingly having more and more costs imposed uponthem. Our members are therefore continually having to looking at

more and more products and services tohelp them manage their energyconsumption. Examples of cost savingmeasures our members are makinginclude exchanging florescent tubes forLEDs, and turning down fryers during offpeak times.

You can watch the film we made ofPhilips visit to the NFFF includingAndrews comments on issues faced byfish and chip shop owners on the npowerYouTube page.

Join us on Social Media:

@npowerBusiness npower-business

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

Putting energy savingsback on the menu - npowerBusiness pays us a visit

npower Businessnpower Business supplies gas and electricity to approximately200,000 UK small-to-medium sized businesses (SMEs). We helpbusinesses to reduce their energy costs and in turn improve theirbottom line. As an NFFF member you can get up to 200 for your business withour exclusive member offer - for both new and renewingcustomers.Get a quote today by calling: 0800 980 8410Find out more and request a call back at: www.npower.com/NFFFand well call you.Contact: Call our dedicated NFFF members lineTel: 0800 980 8410Website: www.npower.com/NFFF

NFFF Training AcademyNew TrainingCoursesThe NFFF Training Academywill be working with ShopperAnonymous to deliver three,1-day courses on improvingcustomer service within yourbusiness. The three dates forthe upcoming courses are;

19th April 201612th September 201614th November 2016

The courses will consist of two modules which are outlined below.

Delivering Memorable Customer ServiceOur training will help you better understand and be able to delivera consistently positive customer experience, which will improvethe number of customers returning to your business and tellingothers about it. At the end of the course you will:

Understand the critical nature of consistent positive customerexperience in your business

Know what customers want

Be able to identify different types of customer and better interactwith them

Understand how body language and other forms ofcommunication can have a significant impact on yourcustomers experience

Know how best to handle complaints

Have learnt about the 5 Golden Rules of customer service.

Helping People to BuyOur training will help you understand how you can increase youraverage transaction value per customer. By the end of the courseyou will:

Understand what stops us selling more

Have defined the right time to help people to buy

Understand which of your products will have the biggest impacton your average transaction value

Have considered the language needed in your business whendescribing food/drink that will grow your average transactionvalue.

Course DetailsNFFF Training Academy, Leeds

19th April 2016 - 10:00am - 16:30pm

Maximum 10 people per course

Cost - 145+VAT for NFFF Members

- 175+VAT for non NFFF Members

To book your place, please call Helen Brook on 0113 230 7044 oremail [email protected]

Case Study North Street Fish & ChipsO wad some Power the giftie gie us To see oursels as ithers see us! It wad frae mony a blunder free us, Robert BurnsIn other words: If we could have the gift of seeing ourselves asothers see us it would save us from making many mistakes.This is exactly the gift that a mystery shopping program will giveyour business.North Street Chip Shop in Forfar has been using ShopperAnonymous to provide a mystery shopping program for over 12months to monitor customer service and food quality. In the early stages we had fortnightly visits, which allowed us toquickly and objectively identify the weakness in our customersexperience. A training plan was then developed with theassistance of Shopper Anonymous to address the issues.Now we are in maintenance mode and our monthly visits ensurewe are maintaining our now higher standards of customer serviceand identifying areas of further improvement.We have seen our turnover increase by 12% since starting to useShopper Anonymous. It is no wonder that all the large nationalretail chains use mystery shopping programs. This is a great wayto ensure your business is delivering the best service possible ALLthe time.

FishFriersTHEREVIEW


ISSUE 2 MARCH 2016

New addition to the NFFFTraining Academy

Welcome Peel TechWe thrive to promote best practice andthe Peel Tech works by taking the wastefrom a typical potato peeler, separatingthe waste skin and compacting thepotato starch to allow the operator toeasily remove the waste for recycle use.

The Peel Tech is a new innovationconcept which allows all food companiesundertaking potato processing such asfish and chip shops, fast food outlets etcto meet their

discharge requirements under the newGovernment Legislation on WasteRegulations enforced by SEPA in January2014. Failure to comply with this newregulation could result in a fine of up to40,000.

The Peel Tech unit will then power flushthe water down your drains keeping thenfree from waste and starch deposits.

Customer Service Training

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Proper TastyGreat avour appeal, with that special Fish & Chip shop taste

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

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

Proper ProfitableHigh margin product offering opportunities for incremental sales

Proper Value For MoneyA quality product competitively priced for excellent value for money

Proper For YouAvailable in sizes 4s and 8s

The First Ladyof Oils and FatsThe Filter Lady passes on herwords of wisdom on the importanceon managing your frying medium.

The importance of cleaning your oildaily can prolong the life of your oiland fats and at Steve Hill Serviceswe provide you with all the tools touse which in the long run could saveyou money. The money that can be saved every day could potentiallyprovide you with sufficient funds to hire a new member of staff, buysome new equipment, or provide you with a well-earned holiday.

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

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

Servicing and repairs are undertaken by highly qualified and reputableprofessional engineers.

One of thelongest periodsof relative pricestability inrecent yearsshows no clearsign of changingin the shortterm. The blueline above is NFFF survey prices in each month. The redline shows prices smoothed over the previous 12 monthsso gives a good idea of whats been happening when youtake out the noise of day-to-day price fluctuations. Thefainter trend straight-line moving across from bottom leftto top right corners is a computer-generated trend linewhich cannot take any account of market circumstances.

As Ive been saying for some while now, we seem to havereached a new equilibrium where catchers and distributorsare content to keep supplying and Fish & Chip shop ownerscontent to keep buying. Easter is early now just ahead so welook forward to a good summer and continuing strongcustomer preference for our products. FAS fillets tick allthe right boxes so make sure you get your orders in early.

John RutherfordExecutive Director Fasfa Ltd. 14 March 2016

FAS Fish Report

Commodity Watch

ISSUE 2 MARCH 2016

11FIND US ON

Take Good Care Of Your Oil

At The Fish Bar our ethos andgoals have been the same sincethe beginning - QUALITY FISH &CHIPS!

Quality is our priority whether it isour shop image, our customerservice, marketing and especiallyour finished product!

At The Fish Bar we put a lot ofeffort into sourcing our rawmaterials to ensure the highestquality of finished cooked product.Most of you will probably agree90% of the food that leaves yourshop goes through your fryingmedium (palm oil, vegetable oil,groundnut oil, beef dripping etc)therefore it is essential that you fryin good quality oils and fats. At The Fish Bar we rely onFrymax to help us produce the excellent results we achieve.Frymax is a fully sustainable palm oil that offers usconsistent performance time after time. Using Frymax fornearly 9 years has helped us achieve the accolades we haveand more importantly been one of the factors that hashelped us grow our business over the years by 600%.

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

Oil Management

There are 9 main areas that as a frier we are constantlybattling. Some of these are more common issues and someless so but the reality is they are all our obstacles as a frier!

Starch / Sugar - We have in place very strict practices toensure we play our part in prolonging the life / quality ofthe frying medium. This starts with our potatoes. Weensure we purchase potatoes that only contain between 20-22% dry matter and sugar levels of 0.25% or less. Thisensures the right levels of starch and water in a potato.Excess starch /sugar in the potatoes caramelises duringcooking and this will break down the oil and ruin theappearance and taste of your food.

We also ensure we store potatoes correctly. 8-10C off coldwalls and floors and out of direct sunlight, preventing theprocess of photosynthesis which would change thecharacteristics of our potatoes and cause sprouting andother defects. Our next step is to prepare our chipscorrectly. Once chipped and de-eyed, our potatoes arethoroughly rinsed to remove any excess starch. We thenuse Drywite All Seasons correctly including using timersand measuring devices to make sure we follow the 6steps exactly. The last step of this process is one oftenskipped, it is vital to allow the chips to dry for at least 1hour.

Water Water and oil do not mix well so reducing the levelsof water into pans is key. Keep pans dry, dry food as muchas possible, leave chipped potatoes to dry; dont use wetskimmers. Check extraction hoods are not drippingcondensation into the oil. Check that items like batter tinsare well dried after washing. Never use water on or near arange when cleaning up. When using frozen food, shake offany excess ice crystals or better still correctly thaw outproducts to eliminate frozen crystals.

Air Keep pans covered when not in use (protects fromlight and contamination too).

Keep pans covered during quiet periods.

Salt Dont salt food prior to frying as it will break downthe oil; spicy food tends to have more salt in the coating.

Heat Hot idle oil breaks down. Reduce the temperatureto 150C during quiet periods and cover the pans ifpossible. Note that the temperature range between 70Cand 120C has an unfavourable effect on the stability of theoil so its not recommend to idle at these temperatures.

The hotter the oil, the quicker it will break down (advise amaximum of 180C). Check thermostats are readingcorrectly by using a calibrated temperature probe to checkthe oil temperature.

By Craig Buckley of The Fish Bar at Sunnybank RoadDrywite Young Fish Frier of the Year 2011 / Field to Frier Award 2016

FishFriersTHEREVIEW


ISSUE 2 MARCH 2016

Maintain burners/elements and check for hot spots.

When heating solidified Frymax, slowly heat to 60C to meltit first, so that the oil near the heat source is not burnt(therefore increasing the amount of breakdown products)before increasing it to the desired cooking temperature.Some modern ranges have a melt or pulse cycle whichdoes this.

Carbon Burnt food particles create carbon whichdegrades the oil. Skim after each batch and filter at leastdaily to remove smaller particles. Deep clean on a regularbasis to remove very fine particles and residues. Changefilter paper regularly. Dont filter good oil through a bed fullof carbon/burnt food particles. Battered or breadedproducts can release excessive amounts of crumb or dustinto the oil, so always shake off excess crumb away fromthe fryer before cooking.

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

Meat Products Unbattered meat products and chickenwill degrade the oil. Also ingredients with a high sugarcontent such as onion rings, breaded mushrooms areharmful to the oil. Some friers use a separate small panfor these products.

Metals Keep copper, brass and iron away from contactwith oil, it only takes 50ppb to reduce frying life by 50%, itsquite dramatic. Use stainless steel utensils and replacebroken equipment as it may only be stainless steel coated.Contamination with these metals can develop acrid, biting,bitter and even sour flavours and odours to food and oil.

In addition to the above pointers a key thing to help your oilmanagement is to adopt a topping up method. The goal formedium usage is to top up 20-25% of its volume each day.This will help keep your oil in great condition. The truth isthat oil management is made easier the busier you are asoil is naturally absorbed into products a little bit at a time.

Following all of the above really has helped our businessprosper and it will help yours too! Without the above wewouldn't have been able to win a Quality Award, Field ToFrier 2016 Award and to have won Young Fish Frier Of TheYear Award so its helped us no end within our industry too.

All our knowledge and experience has come from NFFFtraining, Frymax Good Frying Guide and tutorials plusindustry help from peers and online resources. The help isout there to ensure your last portion of fish and chips wereas good as your best!

To obtain a Frymax Good Frying Guide please call07714335464 or e.mail [email protected]

FishFriersTHEREVIEW


ISSUE 2 MARCH 2016

P100 has been the fryingfat of choice for over 60years amongstprofessional fryers. Thisquality productenhances the flavour ofthe food as its free fromadditives, animal fats,hydrogenated oils andlow in Trans Fatty Acids,

which makes it stand out within this ever-changing and thrivingindustry.

Vandemoortele is a family-controlled food group established in1899, who manufactures high quality food products for supplyacross Europe including the premium frying fat P100.Vandemoortele are members of NEODA; where all members workto a strict code of practice to ensure customers get exactly what ispromised in terms of weight, labelling information andauthenticity.

Vandemoortele are in an enviable position of having a number offactories in Europe capable of producing oils, fats andmargarines, therefore can ensure that the factory thatmanufactures P100 only produces fat. This safeguards fromcontamination from any other ingredients, in particular water,allowing the integrity of this highly-refined frying fat to bemaintained. A product of this quality will work well in a widerange of conditions but it performs best when handled withrespect. As all quality fryers are aware, buying top qualityingredients is only part of the success of an excellent fish and chipshop; correct handling of these ingredients is also crucial.

The best tasting fried food is dependant upon the temperatureand duration of the deep-frying process, the heating of the fat willlead to a change in composition, eventually leading to itsdegradation. In order to produce optimal sensory results the oilmust have experienced some initial thermal decomposition. Onthe other hand degradation is not reversible, the processing mustaim at obtaining and maintaining optimal conditions for theproduction of tasty food for as long a time as possible. This is nota simple task. As complex physical procedures and chemicalreactions take place during deep frying, which are influenced bytemperature and also the interaction between the fat, the fooditem and the atmospheric oxygen. Solid fats like P100 offer ahigher temperature and oxidation stability than soft oils, andtherefore contribute positively to the flavour of the food. Soft oilsmay also require the addition of stabilizing agents that are notnecessary with P100. Three parameters have substantialinfluence for consideration: the quantity of fat absorbed by thefood, the quality of frying fat and the degradation status of thefrying fat. In order to reduce the fat absorption by the fried food,the correct processing temperature and the draining off of the fatis of substantial importance and helps to maintain fish and chipsas the most nutritious of the fried takeaway foods available.

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

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

The oil uptake of fried food leads to a constant discharge of fryingfat from the fryer. The missing quantity of fat must besupplemented regularly. The fat degradation is not accelerated bythe continuous addition of fresh fat but helps to produce food withconstant quality. The degree of degradation should be held at aconstant level between 10-18% total polar compounds. With adaily exchange of approximately 20-25% of the used fat againstfresh fat, the measurable degradation can be kept constant andtherefore the fat can be used longer producing good tasting friedproducts.

Intensified darkening of the fat is not a measure of deterioration,the colour is almost always caused by the reaction of proteinswith fat components or sugars. Only the determination of thepolar compounds and the polymer triacylglycerols permit anobjective evaluation of the degradation of the product andtherefore equipment to measure these levels is recommended.

After completion of thedeep-frying process,the still warm fatshould be passedthrough atemperature-resistantfilter in order toremove small particlesof food residues andbreadcrumbs as theirpresence canaccelerate the fatdeterioration.

Increasingly,continuous filtrationsystems are usedwhich clean the fatduring the fryingprocess.

For best results foodshould be as dry as

possible before frying. Frozen food should be thawed thoroughly,and crumb-coated products should be shaken well to preventexcess crumbs entering the fat.

Covering of the fryer when not in use protects the fat againstoxygen, light, dust and water, preventing additional fatdeterioration.

Vandemoortele has a purpose built R & D Centre where a team ofhighly qualified experts in all areas of food production ensure thatthey are at the forefront of oils, fats, margarines and applicationstechnology and ensure that solutions are always available for thisfast moving and evolving industry. The combination of the 63 yearpedigree of P100, the 117 years of experience in Vandemoortele,the processing tips above and quality Fryers ensures thatexcellent tasting food is assured for years to come.

Tasty Fried Food with P100

FishFriersTHEREVIEW


ISSUE 2 MARCH 2016

The VITO 80 has beensold into bothmobile/takeaway fish& chip restaurants withhuge success. Take alook at our website andsee what ourcustomers say. TheVITO filtrates up to 80litres per minute on a 4minute cycle whichenables you to use itduring operationaltimes and not have towait till the end of theday. Suitable for both

solid and liquid oil, the VITO 80 is a labour savingpressure filtration system which will substantially saveyou on oil costs and give you a cleaner, better tastingproduct with no black bits

We trialled our machine at one of the most successfulFish & Chip Restaurants in the UK, winners of the NFFFQuality Award Champion Award and the MarketingInnovation Award Burton Road Chippy. Read what theyhad to say about our product.

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

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

Q). Do you see theVITO being a benefitto fish and chip shopowners?

A). Vito would benefitchip shops whocurrently have flatbottom pans.

Q). How simple didyou find using theVITO?

A). This system isTHE most simplesystem we have everexperienced.

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

A). We believe it is value for money, the initial cost can berecouped within months due to the savings on oilconsumption.

Q). How did you find cleaning the VITO?

A). Piece of cake!

Q). What in your opinion is the good points of VITO?

A). The most beneficial point for us was the fact you canchoose to filter at frying temperatures, exceptionally easyto clean, fast and minimal storage space required.(particularly ideal for mobile chip shop operators)

Q). What in your opinion if any are negatives of using theVITO?

A). The negatives for us were being unable to use in all ofour pans (as they are not all flat bottomed) and beingunable to drain the pan completely to be able to clean outthe bottom of the pan.

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

A). The Vito staff are friendly, professional and extremelyknowledgeable.

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

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

VITO UK Q&A with Burton Road Chippy

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Calling all NFFF Members - Yourchance to become involved!!

Following on from lastyears successfulinaugural FryingRange CustomerService Survey we areonce again collectingeverybodys thoughtsand views on yourfrying range. TheFrying Range, it is the

heartbeat of your fish and chip shop and is usually your firstmajor purchase as a fish and chip shop owner. It gives thatpresence to your customer when they first walk into yourshop and is the defining factor of how your products will lookto them.

The NFFF frying range customer service survey has beenapproved by the NFFF Board of Directors and covers allquestions from servicing to filtering to repairs. The survey can

be found and completed on www.nfffsurvey.com or from page22-24 of this months Fish Friers Review.

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

To help improve your services we need your contributions! Wehave spoken to all our major frying range manufacturers andinvolvement with all parties is needed. If you have anyproblems or issues with the survey, please email Rob [email protected]

DirectionsComplete your NFFF Frying Range Customer Service Surveyon www.nfffsurvey.com or simply fill in your Fish FriersReview Survey.

Click send and your answers will be stored with the NFFF

Or

Complete your NFFF Frying Range Customer Service Surveyprovided in your Fish Friers Review on pages 22-24. Thenremove the pages and place them in an envelope and post to.

Federation House4 Greenwood MountLeedsLS6 4LQ

FishFriersTHEREVIEW

ISSUE 2 MARCH 2016

21FIND US ON

The NFFF needs you! Frying Range Customer Service Survey, Round 2

FishFriersTHEREVIEW


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ISSUE 2 MARCH 2016

41FIND US ON

Relief Fryer Wanted2 weeks cover for the 1st September to 16th September covering the two owners.Must have experience in running a fish and chip shop restaurant and take away.

Having knowledge of ordering stock would be an advantage. Working days are Tuesday to Saturday as current staff will cover the Monday. We

are closed Sunday. Mon - Thurs hours are 11.30 a 2.30 & 4.30 -9ish Fri and sat is 11.30-9ish. Morning

prep starts at 9.30 Comes with 2 bedroom accommodation and a garage.Contact us by email or phone [email protected] or 01566 248064

FishFriersTHEREVIEW


PLEASE NOTE: The Fish Friers Review is the members journal of theNational Federation of Fish Friers. The advertising pages of the Review areoffered to the trade as a means of introducing goods and services at aneconomic 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 descriptionof goods and services offered comes within the provisions of the TradeDescriptions Acts 1968 and 1972. It is also the responsibility of advertisersto comply with the Business Advertisements (Disclosure) Order 1977.

The publication of an advertisement is not a recommendation or anendorsement of particular goods or services by either the Fish FriersReview Ltd. or the National Federation of Fish Friers Ltd., either explicitlyor implicitly.

Readers of the Review, before entering into any engagements or contractsas a result of an advertisement, are advised to consult their solicitors,accountants, bank managers or other professional advisers wherenecessary. No offer of employment either on a salaried or fee basis shouldbe made to any advertiser without first asking for and taking up references.

Traders Board

Fish fryer/ManagerExperienced fish fryer/manager seekingemployment anywhere in UK considered.

Accommodation would be preferable. Please contact Craig on 07473688015 or

email [email protected]

FOR SALEHopkins 3 Pan, 2 Chip box Island range. 5000

This Range is in very good condition and offered for sale dueto shop closure through Compulsory Purchase.

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

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

1) 5 x Third size pans2) 1 x 1 Full size pan3) 4 x Third size pans

The range has being regularly serviced and maintained,however although it is in full working order, I feel that a

partial rewire may be advantageous.The range can be viewed any time by arrangement, pleasenote buyer to remove and transport, the range is available

between Friday 25th March - Saturday 2nd April.A goodwill deposit secures purchase

Contact Dave 0777 366 9397 -Email [email protected]

ISSUE 2 MARCH 2016

43FIND US ON

DUCT CLEANING SERVICE LTDFor all your ducting

needs.Fully insured. Ducts

and canopiesmechanically cleanedand steamed cleaned.Photographic evidenceprovided for insurance

purposes, together with a certificate.Over 35 years experience no job too big

or too small.Duct Cleaning Services we are now

TR19 compliantTel Michael on 07580799763 or

Darren on 07974676224.E-mail: [email protected]

www.ductcleaningserviceltd.co.uk

FederationNoticeboard

PRESIDENTMr Gregg HowardTel: 07702 552900 E-mail: [email protected] Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW

Mr John WildTel: 07792 216454 - E-mail: [email protected] Chippy, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJ

Mr Mike SmithTel: 07913 537105 - E-mail: [email protected]/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJMr Hugh MantleTel: 07831 577296E-mail: [email protected] Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig BuckleyTel: 07745 946709 E-mail: [email protected] Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2

Mr Craig MawTel: 07745 662325 E-mail: [email protected] Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS

VICE PRESIDENTMr Stuart AtkinsonTel: 07885 249855 E-mail: [email protected] Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ

TREASURERMr Andrew CrookTel: 07748 631697 E-mail: [email protected], 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

REGIONAL DIRECTOR FOR SCOTLANDMr Stuart AtkinsonTel: 01307 464009 - E-mail: [email protected] Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJ

REGIONAL DIRECTOR FOR NORTHERN IRELANDMr Alan HannaTel: 07711 216416 - E-mail: [email protected] Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

REGIONAL DIRECTOR FOR WALESMr John PenalunaTel: 07903 864869 - E-mail: [email protected] Chippy and The Cafe, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW

Regional Directors for England

Other Regional Directors

Contact your local representative

NFFF AREA 6Dear Federation Member, Welcome to a new year of trading. We invite you to join fellow business colleagues in a get together on

SUNDAY 10 APRIL FROM 12.00 @ PISCES FISH AND CHIPS

21 High Street, Thrapston, Kettering, NN14 4JJ

Many thanks to Adam for use of his shop

Join us for lunch and chat, sharing best practices and keeping up to date on allNFFF matters and industry news. We usually finish by 4.00pm

Please book in with me

Alan Doggett

[email protected] or 01462 437021. Looking forward to seeing you.

Wilf RhodesThe National Federation of FishFriers are extremely sad toannounce the passing of formermember, NFFF Trainer and SouthYorkshire President Wilf Rhodes atthe age of 86.

Upon the news former NFFFPresident Arthur Parrington hadthis to say on Wilf,

"I am writing this to pay my respectson the passing of W A Rhodes. Whatever I write it will be difficult to do justice to aman who may not be readily identified by many fish friers in the country, but whoin his time made a significant and very valuable contribution to the Federation, notonly in his much loved Yorkshire but the UK in general. A true Yorkshire man, aformer miner, hardworking, trustworthy and as a true Lancastrian I am allowedto say this, he was generous to a fault. I am proud to be able to claim him to havebeen a very good friend and colleague. He served South Yorkshire as its Presidentalso distinguishing himself as a member of the Federations National ExecutiveCouncil, and was one of our first trainers when we opened the training school inGreenwood Mount in 1992. He was awarded a Meritorious Service Certificate forhis services in 1990. In his private life dancing was his first love, for a big man hewas very light on his feet and he spent countless hours running weekly danceslocally. It would be fair to say Wilf was, like myself, one of the old school andalthough we have always been proud of our regional differences I could not havehad a better friend.My sincere condolences go to his family and his wife Margaret.

FishFriersTHEREVIEW


ISSUE 2 MARCH 2016

10 questions with... Des & Les BurtonRoad Chippy1. What would you do with 500,000?

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

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

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

My dream holiday destination in the UK is Lincolnshire! Its a verydiverse county with something for everyone from countryside, quaintmarket towns, history, cities, shopping and nightlife, there's alwayssomething happening not far away. Des loves anywhere in the UKthat's an easy train journey as he loves to rest his eyes!

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

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

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

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

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

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

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

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

6. Describe your perfect weekend.

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

7. What is your favourite drink?

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

8. Do you prefer cod or haddock?

I prefer haddock whether its poached, pan fried or battered but Desmuch prefers cod and always battered.

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

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

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

I personally believe there will be a small decline in the number offish and chip shops in the future, I think consumers expect far morethan they ever have from any business and I don't believe it's anydifferent in our industry, in the future I see business that don't investin training, equipment, menu development and considersustainability being left behind and will ultimately close but I dobelieve that fish and chips will remain a favourite. Des believes thefuture for our industry is bright, we are finally beginning to shake offthe bad image that fish and chips often attracted in the past, with thetraining opportunities available to our younger generation, the easeof access to information on the internet and so many great shopsstepping up to get the message that fish and chips is a naturalnutritious meal out there it will ensure that fish and chips remainsthe nations favourite.

fish friers review issue 2 2016

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