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fishfriersTHE

REVIEWIssue 7November 2013

1913 - 2013 - 100 YEARS SERVICE TO THE TRADE

For more information and how to become a member visit our website at: www.federationoffishfriers.co.uk

Young Friers - pages 6-7

Northern Ireland exclusive - pages 10-11

No mystery shops here! The NFFFQuality Awards - Page 25

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1

Issue 7 November 2013

Contents Points of View

THE fish friers REVIEW

As we rapidly approach the end of another year, many business

owners are now starting to think about fine-tuning their

operations and to planning marketing and promotions for the

coming year. If business has been good, it’s time to think about

how to keep it going that way and how to stay ahead of the game.

If it hasn’t been that good, it’s definitely time to think about how

you can improve it for next year and avoid falling into that

downward spiral.

If you’d like to take advantage of a full business health check from

an independent, professional industry expert and to receiving an

18-page in-depth confidential written report with feedback

relevant to your business, you could always take a look at the NFFF Fish & Chip Quality Award scheme

assessment. It’s more than just a mystery shopping exercise – it’s a full assessment across your entire

handling operation from ‘goods in’ to ‘service’ of the final product. It is all about your fish and chips and

over a third of the total marks relate directly to product and customer service.

An added bonus for all shops in the scheme is that they will each receive a free single line listing in Issue

2 of the Official Guide to the UK’s Quality Fish & Chip Shops. 100,000 copies will be printed next spring

ready for distribution into the hands of consumers through Quality Award-holding shops, tourist

information centres and visitor attractions. New applications will need to reach us by the 30th November

2013 deadline to ensure a slot with one of our assessors.

The NFFF Centenary – Chip In for Charity event will take place on our actual anniversary date, the 11th

November. If you want to take part and haven’t yet registered to join our 100 shops helping us to raise

£10,000 for the Fishermen’s Mission in one day then you need to speak to us as places are filling quickly.

Celebrities are contacting us to offer support to their local shops and the Prince’s Trust International

Sustainability Unit are also offering support for our official Centenary event. To read more about it and to

see the shops already registered to participate visit www.federationoffishfriers.co.uk/chipin

By Denise Dodd, General SecretaryWelsh celebrations

Pages 6-7Young Fish Frier of theYear update

Pages 10-11Focus on NorthernIreland

Page 14Top 10 shops

Page 25How the NFFF QualityAward can help yourbusiness

1913 - 2013 100 years’ service to the tradeFounded as the National Fish Caterers’ Review on April 4, 1925.

Designed & Printed by Tebays, Leeds. Tel: 01943 870054 [email protected] www.tebays.co.uk

Did you know? An average-sized portion of well-cooked fish and chips will provide about a third of your RDA of vitamin C

Next Issue: Booking deadline – 8th November, Copy / artwork deadline – 15th November, Publication date – 13th December

Jo Fiona Karen Paul

NFFF TeamGeneral Secretary:[email protected] & Qualifications:[email protected] Membership and Member Services:[email protected]:[email protected] Fish Friers Review:[email protected] Award Administrator:[email protected]

Fish Friers Review: Telephone: 0113 2307044 • Fax: 0113 2307010e-mail: [email protected]

Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

Use your smart-phone to scan the QRcode and learn more about the NFFF

20131913


Helen


2

News

Here’s a quick quiz question for you all.

What do these three things have in common: breakfast at Carnegie Deliin New York, Kuala Lumpur street food, and fish and chips?

Still struggling? How about including in the list: cooking curry fromscratch, making your own marmalade, and eating croissants in a Parisiancafé?

Well, the answer is that they’ve all been included on a list of culinaryexperiences to try before you die.

The list was compiled by a selection of distinguished foodies includingcritic Giles Coren, TV chef Simon Rimmer, and writer William Sitwell, aswell as food enthusiasts Miranda Gore Browne, Richard Bertinet andDanny Kingston. The list was conducted on behalf of kitchen goods

manufacturer Kenwood.

Whilst such exotic experiences like dining at Chez Panisse in USA,visiting Jemaa el-Fna square in Marrakesh and the famous Tsukiji fishmarket in Tokyo were on the list, British favourite fish and chips was notto be outshone.

“What could be more British than fish and chips wrapped in paper andsmothered in salt and vinegar, enjoyed whilst sat on a harbour wall?”said the entry for our national dish.

A Kenwood spokesperson said, “For us Brits, food has become asubject that’s almost as popular as the weather.”

So there you have it. Fish and chips are comparable with the best foodexperiences on the planet!

Fish and chips in “Top 50” food list!

These two shocking photos were sent in Paul Barrett of HopkinsCatering. They depict work undertaken by another servicecompany. The jets were obviously leaking on the burners, and thecowboy engineer has tried to seal the leak using fire cement.

Hopkins have now attended the shop, fully serviced it and replacedthe leaking jets.

According to Gas Safe Register, there are at least 7,500 illegal gasfitters in Great Britain doing the most common and often mostdangerous types of gas work in our businesses and homes.

Don’t fall victim to shoddy, dangerous and illegal gas workers.

All gas range engineers must be COMCAT 4 qualified and engineers working on high-efficiency ranges must beCOMCAT 4 & 5 registered.

www.gassaferegister.co.uk

ATTENTION ALL GAS USERS!

Members of staff at The Wetherby Whalerrestaurant and takeaway in Pudsey haveraised more than £2,500 for MacmillanCancer Support.

David Thompson, 28, who is one of the friersand Matthew Popple, 20, a waiter, werejoined by Stephen Mahoney, 21, whopreviously worked at The Wetherby Whaler,

for a mammoth sponsored cycle along the route of the Leeds/LiverpoolCanal, covering 127 miles in 24 hours.

Janine Murphy, Co-owner of The Wetherby Whaler, said: “Everyone at

The Wetherby Whaler in Pudsey supported the trio in their fundraisingfor Macmillan Cancer Support. We are really proud of David, Matthewand Stephen’s efforts for such a worthy cause.”

Matthew Popple said: “We wanted to do something special forMacmillan Cancer Support as it does fantastic work throughout thecountry. The bike ride was a real challenge for the three of us as noneof us are experienced cyclists and we all felt very still and saddle sorefor a few days!

“We’d like to thank the staff at The Wetherby Whaler in Pudsey, andeveryone else who sponsored us for their support. We’re nowdiscussing the next challenge!”

The Wetherby Whaler’s route to charity

3


News Common sense firstFirst aid training - it’s your call now

On the 1st October, the Health and Safety (FirstAid) Regulations Act (1981) was amended, theresult of which means the Health and SafetyExecutive (HSE) no longer approves first-aidtraining and qualifications.

This is good news for those wishing to see redtape slashed, making way for common sense toprevail.

The HSE aims to reduce the load on businesses,so that standards are maintained whilst cutting down on bureaucracy. Thesechanges relate to all sizes of businesses which include, of course, fish and chipshops.

What does this mean to you? The changes mean that it will be easier for fishand chip shops to choose a first aid training provider and to tailor the training totheir specific needs. Shops will have more leeway in how they manage their firstaid in the workplace.

However, though fish and chip shops can now choose how their first aid trainingis delivered, and by whom, employers still have a legal responsibility to make

sure their workers’ welfare is paramount and that they receive instantattention if injured or taken ill at work.

As Andy McGrory, HSE's policy lead for First Aid, says, “HSE no longer approvesfirst-aid training and qualifications. Removing the HSE approval process will givebusinesses greater flexibility to choose their own training providers and first aidtraining that is right for their work place, based on their needs assessment andtheir individual business needs.

"Employers still have a legal duty to make arrangements to ensure theiremployees receive immediateattention if they are injured ortaken ill at work.”

Information, including theregulations document andguidance document to helpemployers identify and select acompetent training provider, isavailable on the HSE website atwww.hse.gov.uk/firstaid

Welsh Area Council Dinner & Dance Sunday 22 September 2013By Executive Councillor for Wales John Penaluna

In March this year the Wales Area Council (WAC) decided to host a dinner dance tocontinue the National Federation of Fish Friers’ Centenary celebrations.

Good ideas are just that – ideas. What we now needed to do was put this idea intofruition, which was no mean feat. Once we decided on the first task – searching for avenue – the plan began to pick up speed. Perhaps the most important criteria whenchoosing the venue was the price of alcohol. We were looking for a decent venuewhere if all else failed we could sit around and drown oursorrows knowing that at least there were other venuescharging more!

The Park Inn in Cardiff North fitted the bill nicely as it’slocated just off the motorway, has plenty of parkingspaces and offers great accommodation. We then had toconfirm the date, which proved difficult because we hadto contend with weddings, christenings, birthdays, stagweekends, wedding anniversaries and even holidays.Once the date was settled we had to round up the guests.

Our goal was to attract shop owners, staff and suppliers(not necessarily NFFF members) because we wanted tospread the word to the industry and further raise theprofile of the NFFF.

A small taskforce led by EC for Wales John Penaluna,Zohaib Hussain, Lee Penaluna, Emma Jenkins and SteveMuscat began rallying the Welsh troops. As this was the first event there was aconsiderable amount of organisation: phone calls, e-mails, flyers (even blackmail!) allgenerated interest. Eventually suppliers were responsive, shops and staff were keenand we got our numbers together. It was never in doubt!

We needed an “A-lister” as one of the guests so who else could we invite other thanBriar Wilkinson of Drywite? After all we had a previous winner of the Drywite YoungFish Frier of the Year competition in Zohaib and we really wanted to promote youngpeople in the industry. Of course, Briar accepted immediately, as she’s a wonderfulambassador to the industry and a great supporter of the NFFF. Thank you Briar.

On to the entertainment. There were many options but in the end we opted for theaward-winning comedian Lenny Dee. We didn’t regret choosing Lenny as he gave usa night to remember. Everyone thoroughly enjoyed his brand of humour – thecomments speak for themselves:

“Sadly I didn't take any photo - too busy laughing at the comedian. Very funny guy.”

Stephen Jenkins, Cwmcarn Fish Bar.

“Just wanted to let you know that last night was great….And I laughed so much at thecomedian, I cried.” - Niccy Bobath.

Everything went smoothly. Rhian greeted the ensemble before dinner to some fantasticWelsh (and some English) tunes on the harp while we enjoyed canapés and pre-dinnerdrinks. It really was a great way to start the night.

Following a greeting by WAC President Adrian Herdman,grace was conducted in both Welsh and English, in Welshby eight-year-old Ellie Penaluna followed by granddadJohn.

The WAC were delighted that the principle officers of theNFFF – President Gregg Howard, Vice President MarkDrummond and Treasurer Andrew Crook – all came alongto support the Centenary celebrations.

The three-course meal was delicious (no fish involvedand, apologies to many – no Welsh lamb!) and the wineflowed as constantly as the chatter around the tables.

After dinner there was a good old-fashioned raffle assistedby the two youngest guests in the room – Ellie Penalunaand Alex Muscat. With their assistance £375 was raisedfor the Fishermen’s Mission. Prizes were provided by

Kerry Foods, Drywite, P&T Cleaners, Castell Howell, Penderyn and the Welsh AreaCouncil. Many thanks to these organisations for their support.

After Lenny’s performance – where guests were left aching – the entertainmentcontinued with a disco until well past midnight with many still staggering to the dance-floor even after the music stopped. As is the norm at these dinners, a lot of guestsstayed up until the early morning just chattering and enjoying the company.

Our special thanks go to the principle sponsors and supporters of the night:

Kerry Foods (Goldensheaf, Henry Jones & Dinaclass), Frymax, T Quality, Smales,Snowden & Co (Cardiff), Mitchells Potatoes Ltd, Peter Foods, and M&S CateringSupplies Ltd.

The support for the industry was very generous and greatly appreciated by all involved.

It was a really great night where shop owners, staff, suppliers and guests mixed freely.So much so that we’ve had many requests to hold the event again next year. Watch thisspace because we loved it so much we want to do it all again.

We’ll keep a welcome in Welsh Chip Shops(normally sung as We’ll keep a welcome in the hillside….)

News


4


In September the NFFF learnt the sad newsthat frying range manufacturer Preston &Thomas had gone into administration.

The company, based in South Wales, wasestablished in 1913 and has been a mainstayof the frying industry, designing and installingbespoke frying ranges for fish and chip shops

all over the UK. Since World War II, Preston & Thomas have built and installedover 11,000 ranges, specialising in three types: the island range, counter rangeand wall range.

Business recovery specialists Begbies Traynor have been appointed asadministrators in a bid to save the company. The administration is being managedjointly by David Hill and Steve Wade of Begbies Traynor at their Cardiff office.

Mr Hill said, “Preston and Thomas Ltd has played a major role in British culinaryculture, manufacturing the cooking equipment that millions of fish and chip shopcustomers have relied upon for decades.

“Having been appointed joint administrators, Mr Wade and I are looking forinterested parties to acquire the business and assets of this long established andhighly regarded company with the aim of securing its future.”

If you’re a NFFF member and have any queries regarding this news, please donot hesitate to contact NFFF head office on 0113 230 7044.

On Saturday 12th October Amy Grimwood from Mister C’s in Selby decidedit was a good idea to raise money for Seafarers UK. She collectedsponsorships and sold raffle tickets all week.

Seafarers UK provide grants to specialist maritime charities and organisationsthat work to help serving and ex-serving seafarers and their families who areexperiencing hardship. Their key aim is to provide sustainable funding andimprove the quality of life for those in greatest need.

On the day there was face painting, games and all the staff baked cakes to displayon a fabulous cake stall.

Amy, finalist in the Drywite Young Fish Frier of the Year competition, went onestep further and sat in a bath of batter outside the shop for an hour while the

stalls took money, sold more raffletickets and sponsorships.

Mister C’s also sold fish and chipsat a reduced rate and donated thedifference to the charity.

The amount Amy raised was £953and is very proud to presentSeafarers UK with this amount.

Amy would like to thank T. Qualityand Henry Colbecks for their helpand support.

Amy’s grand job

Fishfred teams up with FinellaIt’s a perfect “tail”.

Quayside’s mascot, Finella, has finally founda mascot friend in Fishfred – a “butler fish”complete with fishtail suit and cocktail tray.

Fishfred was designed by nine-year-oldJoshua Burt, a pupil at Gladstone Road JuniorSchool in Scarborough. Finella andFishfred’s job is to promote sustainablefishing. Joshua’s prize is a trip to the seasideand a fish and chip lunch for his whole classat Whitby’s Quayside, where they will learn

more about the origin of fish and chips.

The judges included Quayside, the NFFF, Seafish, and Anne Hornigold from The

Whitby and District FishingIndustry Training School.

Stuart Fusco, Quayside directorand head chef, said they’d beenoverwhelmed with the amountof entries. “We were staggeredby the effort that the children went to and their characters were well drawn,colourful and had clever names. However, for us, Joshua’s design was the best idea– and it’s lovely to think Finella will now have a helping fin!”

Heather Middleton, marketing manager for Seafish’s ‘Fish is the Dish’ campaignadded: “It was a very close contest and the creativity from students was very high.We were delighted that local children were asked to find a friend for Finella, and itproved to be a very popular competition.”

Fishfred - Joshua's winning design

Preston & Thomas

Finella, Joshua and Stuart

…and they’re off!On 13th and 14th October theNFFF travelled to Surrey to attendthe Fish Frying & Fast Food Showat Sandown Park Racecourse.

The exhibition, which was run byFry magazine in conjunction with TQuality, attracted many leadingcompanies in the frying and fastfood industry. The NFFF contingentcomprised General SecretaryDenise Dodd, Executive Councillorfor England John McNeill, Treasurer Andrew Crook and his partner Tracy Dale andNFFF Media Coordinator Jo Varley.

The exhibition’s popularity mirrored the industry’s growing status in the UK’s foodsector and as the NFFF met with members and other fish and chip shop ownersinterested in the Federation’s work, it was a chance to promote our Centenary ChipIn for Charity fundraising event, which will be held on 11th November.

Our congratulations go to Mr W. G. Jeffery of Cofton Country Holiday Park inExeter, who was the winner of our prize draw, picked out by Dave Belsham of EliteShopfitters (Leeds). Mr Jeffrey receives £500 worth of NFFF vouchers to usetowards any NFFF product or service.

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On the 9th and 10th September a group of ten youngfriers eagerly arrived at NFFF headquarters looking toprogress to the final stages of the Drywite Young FishFrier of the Year competition. It was a testament to theboth the competition and all the young friers in the UKthat several of the semi-finalists hailed fromdestinations including Northern Ireland, Wales andScotland.

The competition was founded in 1995 and was initiatedby the directors of Drywite Limited, Kelvin Lee and BriarWilkinson, in memory of their late father Malcolm Lee,who had always urged young people to succeed. Theaward category celebrates and rewards young fish friersacross the UK whilst helping to develop their skills andtalent. The Young Fish Frier Competition offers youngprofessional fish friers an opportunity to showcase theirskills and background knowledge in all aspects of fishfrying, plus their ability to run a successful business.Though the applicants don’t have to own a shopthemselves, they do need to have a positive attitude and

confidence intheir own abilities.

The first round ofthe competitionconsisted of aquestionnairedrafted by Seafishand the NFFF. Thecompletedquestionnaireshad the applicantdetails removedbefore the judgesmarked them. Thejudges then met tocompare notes and agreed who should progress to thenext round, which was a telephone interview.

The ten young friers who got through the telephoneinterview stage were now semi-finalists, and they were:

• Luke Gibson from Burton Road Fish and Chips inLincoln.

• Tom Hughes from Harbourside Fish & Chips inPlymouth.

• Amy Grimwood from Mister C’s in Selby.

• Leigh Foster from Pantrini’s in Whitley Bay.

• Cem Oktem from Packet Bridge Fish & Chips in Bolton-le-Sands.

• Kat Deuchars from John Dory’s in Belfast.

• Ryan Hughes from The Crispy Cod in Tonyrefail.

• Colin McGeoch from The Real Food Café in Tyndrum.

• Matthew Martin from Mother Hubbards in Swaffham.

• Rachael Tweedale from The Elite Fish and ChipCompany in Sleaford.

Young Fish Friers

6


DAY 1 (from left to right): Tracy Poskitt, Tom Hughes, Colin McGeogh, Kat Deuchers,Matthew Martin, Craig Buckley, Ryan Hughes, Zohaib Hussain, Mark Drummond,Briar Wilkinson, Kelvin Lee, Richard Wardell.

7

Semi-final stages are always nerve-wrackingbut quite often they bring out the best inpeople, as it was proven by all the youngfriers, who were assessed on foodpreparation, frying skills, a 20-minutepresentation and a question-and-answersession. The eight judges consisted ofDrywite Directors Briar and Kelvin, NFFF VicePresident and lead judge Mark Drummond,Adviser at Seafish Richard Wardell, SpecialProjects Adviser Tracy Poskitt, 2006 YoungFish Frier of the Year runner-up, NFFFtraining tutor and NFFF Executive Councillorfor England Rafael Chandler, NFFF trainingtutor and previous winner Craig Buckley, and2012 winner Zohaib Hussain.

At the end of this exciting stage of judging, itwas particularly difficult to select the fivefinalists. After intense deliberation, the fivefinalists of the Drywite Young Fish Frier of theYear competition were:

• Amy Grimwood.

• Cem Oktem.

• Leigh Foster.

• Colin McGeoch.

• Tom Hughes.

These five finalists will now receive a mystery shop attheir workplace, followed by another judging sessionbased on their skills and knowledge whilst in theirworking environment. This is also the stage at whichfinalists can showcase their passion for the fish fryingindustry by highlighting to the judges their successesso far.

After the judging Briar commented, “It was a realpleasure for both Kelvin and myself to meet this year’scontestants. They are all well-educated, keen andprofessional. Those who were there for the second timehad developed confidence since last year and it wasgreat to see the difference in them. Both Leigh and Cemsaid that they had learned a lot from belonging to theYoung Friers.com as it had offered them opportunitiesbeyond their wildest dreams, and we felt that they hadgrown in stature. They said that they could not havemade a presentation this time last year.

“Fish frying is a wonderful career for young people. All

the contestants without exception were hard workingand interesting to listen to. We thoroughly enjoyed allthe presentations and interviews. A big thanks you toDenise and Mark and all who were responsible forputting on such a fantastic two days. Well doneeveryone! The Training School is excellent.”

Mark said: "The judging of the competition is alwaysvery interesting, as the judges get to see the wealth ofknowledge many of the entrants to the competitionhave about our industry. The standards this year havebeen higher than ever, with the margin between thosewho get through and those who do not getting eversmaller. We try to find a new challenge every year forthe entrants to keep the competition fresh. This year forthe first time, as an additional part of the skills judgingday at the NFFF training school in Leeds, all finalistshave to make a presentation to the judges aboutthemselves. Picking one winner is always a verychallenging process!"

The NFFF congratulates all ten young friers whoreached the semi-final stage, which is a greatachievement in itself. The five finalists will now attendthe prestigious awards ceremony in London at theLancaster London hotel on 22nd January 2014, hostedby TV chef Jean-Christophe Novelli. There can only beone winner, but who will it be? One thing is certain –whoever is crowned Drywite Young Fish Frier of the Year2014 will be propelled to stardom.


DAY 2: (from left to right): Luke Gibson, Leigh Foster, Mark Drummond, Rafael Chandler, Cem Oktem, Briar Wilkinson, Zohaib Hussain, Briar Wilkinson,Richard Wardell, Rachel Tweedale, Kelvin Lee, Amy Grimwood, Kelvin Lee.

Within four months of its staging date, an employer will be required to register with ThePensions Regulator. Registration is needed to record how the employer has complied withits duties, and to provide to the regulator an overview of the employer’s information. It willalso help the regulator to detect non-compliance.

Registration is easy as is carried out on-line. When registering, employers must providethe regulator with the following information:

• Details of the employer’s business such as name and address.

• Details of the scheme / schemes the employer is using to comply with the employerduties.

• The number of eligible jobholders who have been automatically enrolled.

A checklist can be found on the website www.tpr.gov.uk/emploers/registration. Employersshould work through this before registering.

Keeping recordsThe new duties also introduce new legal requirements on employers (as well as trustees,managers etc) to keep records about workers and the pension scheme used to complywith the employer duties.

The records that must be kept are:

• Records about job holders and workers: name, National Insurance number, opt-in noticeand joining notice.

• Specific records about the pension scheme, e.g. pension scheme reference number andthe scheme name and address.

These records must be kept for at least six years. Records relating to opting out and thepension scheme must be kept for at least four years. It must be possible to arrange recordsaccording to their corresponding pension scheme reference, and they must also be legibleor stored so that they can be produced in a legible form. Employers can use electronic orpaper filing systems to keep their records.

Where the employer is using an external service provider it is expected that an appropriatesystem be in place to ensure that record-keeping requirements are adhered to and thatrecords can be produced in a timely manner if requested by the regulator.

Employers who carry out in-house pension’s administration on behalf of the trustees ormanagers of the scheme can find out more about record-keeping for administrators bylooking at: www.tpr.gov.uk / guidance / guidance-record-keeping.

The steps we have featured in The Fish Friers Review include:

Step 1: Know your staging date – issue 2.

Step 2: Assessing your workforce – issue3.

Step 3: Reviewing existing pension arrangements – issue 4.

Step 4: Communicating the changes to the workers – issue 5.

Step 5: Automatically enrolling “eligible jobholders” – issue 6.

All the steps are available electronically to NFFF members.

THE SEVEN STEPS:1. Know your staging date2. Assessing your workforce3. Reviewing existing pension arrangements4. Communicating the changes to all workers5. Automatically enrolling “eligible jobholders”6. Registering with The Pensions Regulator and keeping records7. Contributing to workers’ pensions

For more information, please visit: www.thepensionsregulator.gov.uk

Look out in the next issue for advice on step 6 “Contributing to workers’ pensions”.If you’d like to follow these steps in every issue please call Louise on 0113 230 7044 about becoming a member of the NFFF


8

The new workplacepension scheme – Step 6: “Registering withThe Pensions Regulatorand keeping records”


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The Chippy, AntrimThe Chippy in Antrim has been at the top of their game for years. A holder of theNFFF Fish and Chip Quality Award they achieved more industry recognition bygaining the NFFF Quality Award “Champion” accolade at last year’s National Fish &Chip Awards. The Review catches up with the manager, Joanne Graham, whocontacted the NFFF to raise the profile of fish and chip shops in Northern Ireland.

“We feel that fish and chip shops in Northern Ireland don’t get enough recognition.We seem to be forgotten about when it comes to promotions run through differentorganisations. We read through the articles and then at the end we see the frustratingphrase “excludes Northern Ireland”. There are lots of genuine fish and chip shops in

Northern Ireland that want tosucceed and wish to gain therecognition they deserve. We forone are certainly always eager totry something new and want toparticipate in the same activitiesthat the shops in the rest of theUK participate in.

”Pit-Stop in Kilkeel won theNorthern Ireland regional titlethree years consecutively but inthose three years they did notonce come in the top three

overall in the whole of the UK. Why is that? What would it take for a Northern Irelandto win it or even finish in the top three?

“I don’t want to be misunderstood, however. Winning the regional title is a fantasticachievement and good for business but how does a Northern Ireland shop competewith the rest of the UK?

“At last year’s finals we became the first ever NFFF Quality Award Champion and weare still extremely proud of this as it promoted Northern Ireland at a national level. Thisyear we are currently a finalist in the Marketing and Innovation category – againsomething we are really proud of. We want to compete against the best and to berecognised is a major achievement. I would encourage all fish and chip shops inNorthern Ireland to enter the awards and compete against everyone in the UK. If youthink you are good enough then go for it!

“Northern Ireland has always been portrayed in the news for political reasons whichhave generated some negative press for the country but that shouldn’t hinder the factthat there is a lot of good stuff over here too. We just don’t seem to get people torecognise that. We, for one, have created more jobs in our local community becauseour marketing has created more jobs. We just want to share with Review readers thatwe are willing to work with anyone that is willing to work with us and help us in raisingour profile throughout the UK. We take an interest in all industry issues and want to bemore involved in all the activities the rest of the UK shops are involved in. Sadly, wefeel we are sometimes left out. We have several marketing activities in our shop and

we always try our best to helppromote the NFFF, the new app andthe Quality Award.

“We are not complaining; we justwant to do really well and berecognised and we genuinely wantto know how fish and chip shops inNorthern Ireland can improve sothat maybe this year or next year wecan have an overall winner or evena top three placing in the whole of the UK.

“Finally, we want to wish all the finalists at this year’s awards all the very best!”

www.thechippyantrim.co.uk

Flash in the PanFlash in the Pan have been there, done that, and bought theT-shirt. From day one, they've been committed to deliveringonly the best for their customers, which has led to multipleawards for the quality of their food and business. NFFFmember Ernest Bustard puts pen to paper and gives us his

thoughts on the frying industry in Northern Ireland.

“Having served as an Executive Councillor of the NFFF representing Northern Irelandfor many years and as proprietor of Flash in the Pan, Ballymoney, I am pleased to beasked to contribute an article for The Fish Friers Review.

“As a long-standing member of the Federation I sometimes feel we are not classed asfully integrated members of the NFFF. I believe our membership in Northern Irelandlimits our involvement with the NFFF and Review magazine as it predominatelypromotes fish and chips and rarely makes provision for the wider range of productsthat Northern Ireland shops have to offer from its mainland counterparts.

“As Northern Ireland have smaller communities than mainland Britain, fish and chipshops have to open for longer hours than their counterparts across the water, and wehave to compete with other fast food outlets at other times of the day. Frequently wefeel in Northern Ireland thenature of our business ismisunderstood by the industryin England even though thestandard of fish and chips is ofan equal standing.

“Northern Ireland businesseshave had trading difficulties dueto the present economicclimate: the 20% increase ofVAT; the recent hike in potato

A Northern IrelandExclusive


At approximately 5,500 square miles in area and with a population just shading the 2 millionmark, Northern Ireland is the UK’s smallest country. But what it lacks in size it makes up forin stature. Though famous for its soda bread and Ulster Fry, it comes as no surprise thatNorthern Ireland is home to an abundance of wonderful fish and chip shops. In this issue ofThe Review, some of our Northern Irish members share their opinions on the frying industryin their homeland – from the National Fish & Chip Awards to the future of fish and chips.

10

11

prices; increased competition and astronomical energy prices. There has been lessdisposable income in Northern Ireland due to the recession and consequently profitmargins have been following a downward trend. However, regardless of the recentincrease in the price of raw materials (especially potatoes) fish and chips is still a verynutritious, value-for-money meal.

“I believe there will always be a place on the high streets for the independent fish andchip shop. In an ever-changing world the future lies with the younger generation whomust be prepared to adapt to changes. We must reinvest in our businesses, makinguse of the latest technology and media, to ensure that we provide the highest qualityproducts at an affordable price.

“We must be prepared to increase marketing budgets to inform our customers furtheron the nutritional value and sustainability of our products. In Northern Ireland we arecompeting with the larger fast food chains but the secret of our success in our industryis the fact that our quality products, traditional friendly service and our ability to adaptto new ideas will sustain our industry for years to come.”

John Dory’sEmploying 100 staff over six locations in Northern Ireland, a key component of JohnDory’s’ success is a dedicated staff training programme. Mark Polley talks to TheReview about Northern Ireland’s individuality and how they integrate in the much-loved industry.

“As a nation with a long tradition of seafaring, Northern Ireland has its own uniquehistory. Most of us only have to go back one or two generations to find a family memberwho made a living from the sea. Both my grandparents certainly did – one inshipbuilding in Belfast and the other in the fishing port of Portavogie.

“Our uniqueness means that we fall into one of two traditions: British or Irish. I fall intothe first category and very much consider myself a British citizen. My father, a wartimeSpitfire pilot serving with the RAF, was a volunteer during the war years as conscriptiondid not apply to Northern Ireland.

“In the context of how we see ourselves within the broader industry I think it issignificant that no business from Northern Ireland (to the best of my knowledge) hasbeen placed in the top three in the UK in the Independent Shop category.

“I believe that to date wejust haven’t been goodenough. The standard isincredibly high and agreat deal of work goesinto competing andwinning competitions.That said, Scotland hasalways performedextremely well and only16 miles of waterseparates us. We don’t like to be beaten by our Celtic cousins and I’m surprised we (asa region) haven’t performed better. This stretch of water will always disadvantage us interms of being represented at events, including hospitality events and trade shows.Cost of travel is undoubtedly a factor. However, better advance planning of eventswould definitely help.

“Kat, our young fish frier, recently took part in various training days organised throughthe NFFF. I believe she has benefited greatly from this experience and the networkingopportunities that came with it.

“With 30 years in the industry, I feel I have much to contribute and would be keen toestablish regular links within the industry, in particular with other shop owners. I certainly feel that I need to be more proactive in developing those links.”

www.johndorys.co.uk

We’d like to thank our members in Northern Ireland for their frank and open views andcomments. For many years the NFFF did not have a representative for the fish fryingcommunity in Northern Ireland, but that changed in 2011 when Alan Hanna of Pit-StopFast Food, Kilkeel, was elected to the Board. Alan works hard to support NFFF membersin Northern Ireland and never misses a meeting or an opportunity to air issues andraise his point of view.

Alan can be contacted on 07711 216416 or by email to [email protected] more members we have in Northern Ireland the more support we can offer as anorganisation.


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12


Carbon footprints…heading in the right direction

We all like to “do our bit”for the environment, buthow many of us are reallycommitted to reducingour carbon footprints? It’seasier thinking about thetheory than putting it intopractice. But lots of ourmembers – many ofwhich are NFFF QualityAward holders – doexactly that, becausereducing your energy

output is beneficial to both the planet and your wallet.

A shining example is Kingfisher Fish & Chips in Devon. At the helm is CraigMaw, a man who is as dedicated to reducing his energy as he is to makinggreat fish and chips. At Kingfisher, Craig’s commitment to helping theenvironment is a template for other businesses wishing to follow suit. In thisissue of The Review we take a look at some of the steps Craig and his teamimplements to reduce the cost of energy – and to reduce the strain onMother Nature.

First and foremost, Kingfisher has a strict environmental policy and at thetop of the list is staff education. The more people made aware of the effectson the environment, the better the chance the policies will succeed. Largershops have more carbon footprints – but if the footprints are reduced it is astep in the right direction. Craig trains his staff on good practices andencourages staff participation in energy saving. He also informs staff of thebusiness’ policies and targets.

Craig’s energy-saving procedures range from the generic to the detailed.Kingfisher’s standard tips are as follows:

• Keep refrigerators and freezers well-stocked butnot over- stocked.

• Regularly review and re-evaluate everything inyour policy. Move with the times and alwayslook for more modern techniques that saveenergy.

• Label all plugs so that non-refrigeratedappliances can be turned off at their source,thus reducing the fire risks.

• Write and stick to a routine for cleaning fans andair vents to aid efficiency.

• Buy the best potatoes you can afford. This willsave time and energy. Never skimp on the quality of your produce; it’s moreefficient to buy the best quality produce.

• Switch off office and toilet lights when not in use.

• Use timers on equipment where possible.

• Try smaller microwaves that rotate; a small 950w rotating turntable

microwave can take the same time as a commercial 1400w non-rotatingmicrowave – the rotation gives an all-over cook.

• Use smaller bowls in sinks so you don’t have to fill a huge commercial sinkeach time you use fresh water.

• Regularly maintain equipment for both safety and efficiency.

If you have the finance to do so, the following advice is also invaluable:

• Purchase equipment with high efficiencies and / or energy saving features.

• If you upgrade, use LED lighting in F.O.H and in the shop sign.

• All non LED Lighting should be either low voltage florescent tubing or theenergy efficient type. Craig’s fluorescent tubes are to be replaced in Januarywith LED strip lighting.

• Use timers or light sensors on signs.

• Try to buy griddles that give out instant heat. These can be switched on as-and-when necessary instead of having it turned on at all times when not inuse.

• Try to fit all thermometers on the outside of appliances. This preventsentering the appliance to take temperatures.

Never underestimate the “small things” that many businesses take forgranted. Craig’s top tips are:

• Keep seals on refrigerators clean and replace them if cracked or broken.

• Keep your potato peeler well gritted. Don’t “over rumble” and alwaysrumble to a timer.

• Use smaller fridges you regularly go into to prevent entering largerrefrigerated units.

• Switch frying range pans onto standby during quieter times. Workoperational pans hard – this will save oil wastage too.

• Try to minimise deliveries where practical tokeep refrigerator doors closed as much aspossible.

• Try to keep boilers on a 7-day timer, and servicethem regularly. Don’t overheat the water; atKingfisher the hot water is set to 60oC, whichis the recommended optimum temperature.That is, adequate to kill legionella bacteria butsufficiently warm for staff and washing.

So there you have it – great advice on reducingenergy from a Quality Award-holding shop.Which just leaves the last word from Craig

himself. “At Kingfisher we recognise our responsibility, and many of thethings we monitor by way of energy saving are free or cost little, but aresimple and effective. In a world of increasing costs and short supply, savingenergy is saving money. But more importantly it is helping to save our planetfor future generations to come.”

www.kingfisherfishandchips.co.uk

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Uk’s Top 10 regional fish and chiptakeaways announced

It’s getting tense!

There are now just 10 fish and chip shops setting their sights on glory in theIndependent Takeaway Fish and Chip Shop of the Year Award category of the 2014National Fish & Chip Awards. The awards, which are organised by Seafish, theauthority on seafood, will be held on 22nd January 2014 at the London Lancasterhotel, where the winner will be revealed.

The ten shops have proven their worth, having endured an arduous judging processinvolving, amongst others, the business of running a fish and chip shop, staff training,food quality and marketing initiatives.

But all ten have little time to celebrate their achievements as they prepare to makeone final presentation to a panel of specialist media and industry judges who will quizthem on an array of industry-related topics. The prize? The title of Best IndependentTakeaway Fish and Chip Shop of the Year.

The 10 UK regions cover: Scotland, Wales, Northern Ireland, North East England,North West England, Midlands, Eastern England, London & South East England,Central & South England, and South & West England. A full shortlist of all thenominees can be found at: www.fishandchipawards.com

This year’s host, Michelin star chef Jean-Christophe Novelli, knows the importance

of quality ingredients. Jean-Christophe said, “Inthe UK, fish and chips are synonymous withquality and steeped in tradition. The independenttakeaway regional finalists fly the flag for highstandards across the industry through theircommitment to sustainable sourcing, productquality and customer service. It’s thanks to theseindividuals that we’ll all be able to enjoy this national favourite for many years to come!

“To get to this stage in the competition is an amazing achievement and I’m lookingforward to meeting everyone at the awards ceremony next year. With any luck I’llpick up a few hints and tips from the experts too!”


14

Frankie’s Fish & Chips- Shetland Islands

Richardsons - Fleetwood, Lancs

John Dory’s - Belfast

Hennighan’s Top Shop -Machynlleth, Mid Wales

The Tavi Friar - Devon

Whitby, North Yorkshire

Merchants - West Midlands

The Boundary - Lincolnshire

Godfrey’s - Hertfordshire

Papa’s Barn - Kent

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To run a successful Fish and Chip shop in a busy capital city for over twenty years is not easy, but that is exactly what the Hussain family have achieved in the Zero Plus Fish Bar in Cardiff.

Zohaib Hussain always wanted to be in the business. He has been in charge for over five years now and in 2012 won the coveted Drywite /NFFF Young Fish Frier of the Year Award.

The secret of the Hussain family’s success has been to ensure that they produce consistently great tasting Fish and Chips. They have always been particular about the frying medium they use and the Hussain family have used Frymax since opening in 1991.

Frymax is produced from top quality pure white premium palm, which is additive free, contains no hydrogenated oils and less than 1% trans fats.Not only does it guarantee consistently good results its’ performance is long lasting without any deterioration in quality.

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Issue 4 June 2011THE fish friers REVIEW

18

Fry I.T. 2014, PeterboroughArena... I.T.’s Show time!

Save the date... FRY I.T. 2014 is returningto Peterborough Arena, East of EnglandShowground, on Sunday 23rd February2014!

Brought to you by Friars Pride, the ultimateexhibition for the fish & chip and fast foodtrade will be ‘coming home’ to PeterboroughArena and promises a day of industryrelevant exhibitor’s, product innovations,promotions and more. Tickets are free andthose who pre- register for FRY I.T. 2014 willbe entered into a prize draw to win an iPadwith Retina Display on the day!

Product launches and innovationsin the tradeOnce again, FRY I.T. will be packed with new and innovative product tothe industry, enabling customers to be the first to find out how they canimprove their business and menus.

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

Something for the whole familyThere is something for everyone at FRY I.T. 2014 and that includes thekids too! Friars Pride is a family business, therefore FRY I.T. 2014 hasbeen organised with the whole family in mind. Entertainment for the kidswill include face painting and balloon modelling, ensuring every visitorcan take advantage of the ‘one day only’ show promotions!

As usual there will be FRY I.T. raffles, competitions and prizes. There isalso rumour of the chance to meet a Captain from one of Friars Pride’ssustainably sourced ‘frozen at sea’ fish trawlers...

Exclusive show dealsI.T.’S SHOW TIME for show deals, discounts and bumper special offers,available exclusively on show day! Each visitor will be given a Friars Pridegoody bag, containing a FRY I.T. 2014 order form, ensuring outstandingpromotions and brand new products are noted down.

FREE seminarsFRY I.T. 2014 returns with seminars by leading speakers within theindustry. In the past, there have been business- benefiting seminars onportion control, advertising, children’s meals, using technology andmaximising your menu. In conjunction with Friars Pride’s newly launched

Marketing Club, FRY I.T.2014 will host invaluable FREE seminars toimprove any business within the industry.

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

5 ways to pre-register for your FREE TICKETS to win aniPad with Retina Display!1. Head to www.friarspride.com and click on the FRY I.T. button to

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2. Fill in a FRY I.T. invitation form and return via post (obtain from any ofFriars Pride’s depot or speak to your Area Sales Manager)

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On-line documentation service – from employment contracts to partnership agreements

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24 hour technical advice and support

Premium listing on iFish4Chips smart phone app

Regular copies of the Fish Friers Review

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NFFF/KPMG VAT Campaign – Reclaim unfairly applied VAT.

Discounts on Fish & Chip Quality Award scheme, industry trainingqualifi cations and exclusive offers from NFFF Associate Members.

Training courses for every level – whether you want to improve or arenew to the trade. Train with Seafi sh approved trainers and award winners,in your own shop or at our fully equipped training school in Leeds.

NFFF membership gives access to help and advice from otherexperienced and award winning friers. Just call 0113 230 7044and we’ll put you in touch with the most suitable local arearepresentative by area or nature of enquiry.

The NFFF does all this to benefi t every fi sh and chipshop business, the more members we have the morewe can do to protect, promote and support our industry.

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The key focus of The Chip Inn in Doncaster is the localarea: not only do they source local produce but theyhave made great efforts to research into the area’sheritage. Dotted around the takeaway the owner, DavidDawes, has tracked down pictures of old fish and chipshops from the neighbourhood: “We fry to order sowhilst the customers are waiting, they can have a lookat the images that really link the shop to thesurrounding area.” His collection also includes an 82-year-old carrier bag from the first local fish and chipshop, donated by one of the locals, brandished withthe wise words of ‘Our motto is quality and civility’.

Along with thinking local, quality is certainly somethingthat David has taken to heart when he decided on hisproducts: he gets his piper potatoes from one of thebiggest farmers in North England which is only halfmile up the road and his pies are made by a lady whoalso works at the shop and are a hot seller when theyappear in local Farmer’s Markets.

David researched online for frying ranges but it wasafter discussing his options with Frying Solutions’Robert Furey that David knew he would buy a Florigo:“I felt that he was the right bloke to do business withand he’ll be straight with me.” David went for his gutfeeling and chose a second-hand 2 HE pan counterrange with a griddle and hasn’t looked back: “I’ve hadno issues with the range.”

David doesn’t come from a fish and chip background.He wanted to invest his money after he sold off hisHealth and Safety business and learnt valuableinformation about the industry when he attended aNFFF course. “We’ve been open since April and it’sbeen going very, very well with really positive feedbackfrom the community. There weren’t any takeaways inthe area which is why we probably sold out on the firstcouple of nights!”


22

The Chip Inn; Keeping it Local

01527 592 000www.fryingsolutions.co.uk

Florigo’s Filtration:

Prices start from £27,500 + VAT

Giving you aCLEARER

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We spoke with fish friers around the country to generate a current average price being paid for commodities (last issue price in brackets). Please note, average prices may not berepresentative of commodity supplies to the South West and Northern Ireland where extra transport costs may increase prices.

(All prices free market ex farm £ per tonne, 40 bags (25kg) to a tonne)

Average Prices:

Potato Report:

Commodity WatchAll information correct at the time of going to print: 29/08/2013

PotatoesPrice per 25 kg sackVarieties include Maris Piperand Markies

£4.93 (£6.50)

£11.75(£12.00)

£20.75(£19.95)

£1.66(£2.08)

£2.74 (£2.23)

£4.66(£4.90)

Palm OilPrice per 12.5 box

DrippingPrice per 20kg box

FAS Cod 16-32oz filletsPrice per IbSkinless/boneless

FAS Haddock 8-16oz filletsPrice per IbSkinless/boneless

Ready ChippedPrice per 10 kg bag

FAS Fish Report:

As always, many thanks to John Rutherford of FASFA, NFFF Executive Council and The BritishPotato Council for all their help and contributions to this feature.If you have any questions or would like to submit market reports about your commodity pleaseemail Jo at [email protected]. We welcome any contributions to this feature.

Crop Development (2013 Crop)

The Potato Council Grower Panel Lifting Survey estimates that c.61,000haof GB crop was cleared to 5 October. The current estimate is nowc.4,000ha more than the same week in 2012 (c.57,000ha, 47% clearance)and c.31,000ha less than at the same point in 2011 (c.92,000ha, 72%clearance).

In the East rain midweek stopped lifting in some areas, but benefittedothers who had been harvesting in very dry conditions. Many crops werestill awaiting skin set with some crops only just burnt off. Although flecks ofcommon scab were reported, skin finish was generally reported as good.

In the West good progress was reported, particularly in Herefordshirewhere some growers had finished, until rain midweek interrupted harvestactivities in most areas. Late burnt off crops were still very slow in maturing

which was delaying lifting until skins were fully set. Yields, while widelyvariable, were generally better than expected. Quality was reported as goodapart from varying degrees of common scab in some susceptible varieties.

In the South lifting continued when rain permitted. Some crops were stillnot ready to lift with slow skin set and in some cases crops had not yet beendefoliated to maximise yield. Quality was generally good, although commonscab was a problem in some and many crops had low tuber counts whichincreased sample size above those expected earlier in the season.

In Scotland lifting was in full swing for both sale and storage, however anumber of growers were awaiting skin set and rain midweek interruptedlifting in some areas. Current yields were reported as average or slightlyabove and quality was generally good, although some common scab wasreported.

Market conditions seem to be getting clearer. Haddock prices are firming,smaller haddock have been hard to find in the fishing grounds thissummer. Recruitment (the number of baby fish born which survive theirfirst year and so are likely to be big enough to catch in about three years’time) has been poor for the last few years so the quota for the all-important Barents Sea has just been cut by a further 10% to 178,500tonnes, which can only add an upward price pressure in 2014.

Cod prices eventually have come off the bottom, perhaps as cod demandpicks up a substitution for haddock, perhaps with an abundance of large,healthy fish, some suppliers are having difficulty finding smaller filletssizes. Next year’s Barents Sea quota is virtually unchanged, still arounda massive one million tonnes, and although the scientists we saw in

Norway expect this to fall back over the next two or three years, cod isonce again likely to be the bargain of the year in 2014.

Although the subject of much uninformed media hysteria, the North Seais irrelevant for consistent supplies to Fish & Chip shops and with a codquota of less than 25,000 tonnes is likely to continue as such for theforeseeable future. Hopefully improvements seen in the last few yearswill continue, but British fishermen will have to continue showingcommendable restraint if this local stock is to recover and ever be ofsignificant economic value again.

Executive Director, John Rutherford Fasfa, October 2013

24


Quality Awards round-upwww.qualityfishandchips.co.uk

The word speaks for itself: “quality”. When you apply for the NFFF Fish and ChipQuality Award you’ll be one step ahead of the competition – even before passingthe assessment. This is because you will receive an in-depth, independentinspection of your shop carried out by an experienced assessor – trained by theNFFF in conjunction with Seafish, the authority on seafood – who will give detailedand constructive feedback on their assessment of your operation including adviceon how to improve.

The NFFF Fish and Chip Quality Award Scheme is not determined by a cursory one-off shop visit, simply sampling food and observing customer service, although that isa vital part of it. The assessment is the real deal and shops achieving the standard aretaken very seriously within the industry and by consumers. Designed and developedby a panel of industry experts and competition winners who know what it takes to bethe best in the business, the scheme is all about raising and improving industrystandards and giving customers confidence in our fish and chips.

You can’t buy the award; you have to earn it by achieving the scheme standards. Youpay for the assessment, the scheme administration, marketing materials and supportover the two years of scheme membership. The aim of the NFFF is for the schemeto become self-funding at best. It is not run for commercial gain, but for the benefitand sustainability of the industry as a whole.

The NFFF Quality Award will give you the tools to succeed in this thriving industry.Gaining the award will show your customers that you are one of the best shops inthe country and working to the highest of standards, as set by industry professionals.Holders of the Quality Award also enjoy local press coverage to increase publicityand profits.

Fish and chips are our national dish, and people will travel miles to sample the bestthe UK has to offer. Shops with the Quality Award will be featured on our websitewww.qualityfishandchips.co.uk, are given a premium listing on our smartphone appiFish4Chips and a free single line listing in our publication Official Guide to the UK’sQuality Fish and Chip Shops, which has a nationwide circulation to 100,000consumers. Lesley Graves from Burton Road Fish and Chips in Lincoln says, “Wehave had visitors to our city directed to us from our tourist information centre on thestrength of the guide. It certainly gave us the confidence to enter competitions.”

Issue 2 is due for publication next spring and all new applicants to the scheme mustreach us by 30th November 2013 to be included.

Don’t just take our word for it. Here’s what some of our Quality Award holders havetold us:

David Henley of Henley’s of Wivenhoe says:

“Like most in our industry we are a small business with all the financial constraintsthat come with running a small business. After attaining The NFFF Quality Award lastyear the results have been tremendous.

“We weren’t in a position to instruct a consultancy firm to carry out an in-depthassessment of our business, so The NFFF Quality Award gave us a full four-hour audit

of our premises, product and customer service – it covered the whole spectrum ofour business. It also gave us detailed guidance in a thorough written report.

“Since attaining “Quality Award Status" our business has grown from strength tostrength. Our turnover has increased by over 15% and we are looking to expand.After thirty years in our industry I have never been more positive for the future. TheNFFF Quality Award has given me the tools to take my business to the next level!”

Craig Maw from Kingerfisher Fish & Chips in Plymouth echoes David’s sentiments.

“Since achieving our NFFF Quality Award, our business has changed immeasurablyfor the better. It has boosted our own confidence in what we do and how we do it.More importantly the confidence of our customers has been boosted and also thatof our future customers. We use the Quality Award logo on all our marketing materialand our staff take pride knowing that they work for a Quality Award-holding fish andchip shop.

“Without doubt our sales have increased – to around 20%. This has been throughintense media coverage of our achievement. Because we are next door to a “Domino’sPizza Shed” we can stand out as a professional establishment with standards to beatthe rest. Would we do the Quality Award again? Of course! Do we recommend it toother friers? ABSOLUTELY!”

We think the scheme speaks for itself.

To apply for The NFFF Quality Award, please contact NFFF head office on 0113 2307044. It could be the most important call you make.

There’s no mystery to its successThe NFFF Fish and Chip Quality Award Scheme


25

NFFF Quality Awardassessor Dan Harding withGeorgina (left) and Jo (right)from Shap Chippy’s inPenrith, who passed theirassessment in October.

Renewing: Mohammed Butt, Mo’s Fish and Chips, Orpington, KentCheryl Dimelow, The Whiddon Valley Fryer, Barnstaple, Devon

New to scheme: Mark Fox, Traditional Fish and Chips, Coral Island Blackpool

Offi cial guide to the UK’s quality

FISH ANDCHIP SHOPS

ISSUE 2 COMING SOON…

Applic

atio

n dea

dlin

e

30 Nov

2013

www.qualityfishandchips.co.uk

5

Derbyshire, Gloucestershire, Herefordshire, Leicestershire, Northamptonshire,

Nottinghamshire, Shropshire, Staffordshire, Warwickshire, West Midlands, Worcestershire

THIS IS THE PLAICE: 96 Priors Road, Brierley Hill, Dudley DY5 7DL

T: 01902 656242 [email protected]

YE OLDE ENGLISH CHIPPIE: 19 Cumbernauld Street, Kidderminster DY11 5ED

T: 01902 123123 www.yeoldeenglishchippie.co.uk

YEW TREE FISH BAR: Yew Tree Shopping Centre, 47 High Street, Coventry CV3 4FG

YORK STREET CHIPPY: 22 York Street, Kingswinford, West Midlands DY6 9UP

YOUNG’S FISH BAR: The Waterfront, Dudley, West Midlands DY5 2KL

YOUR FRIER: 68 The Market Place, Yardley, Birmingham B26 3EG

MIDLANDS

THE JOLLY FRYER49 The High Street, Cheltenham, Gloucester, GL52 7EG T: 01452 786 524 E: [email protected] www.jollies.co.uk

Cambridgeshire, Lincolnshire, Norfolk, Rutland, Suffolk

EASTERN ENGLAND

BEST CHIPPIE: 92 High Cliffe Road, Wells Next the Sea, Norfolk NR23 2EW

T: 01603 656242 [email protected]

FRYDAY’S FISH & CHIPS: 23-29 Moor Lane, Fakenham, Norfolk NR19 7EB

T: 01328 653 214 [email protected]

BERNIE’S FISH & CHIPS: 14 Market Place, Lincoln, Lincolnshire LN6 8ED

CHAPEL FISH & CHIPS: 33 Chapel street, Market Deeping, Peterborough PE6 9JK

AL’S PLAICE10 The Quayside, Norfolk, NR23 1AB T: 01603 786524 E: [email protected]

Join the scheme todayto be included FREE inthis national guide! This handy consumers’ pocket guide book featuring all NFFF

Fish & Chip Quality Award holding shops is scheduled to go

to print on 1 April 2014 in time for the holiday season.

100,000 copies will be distributed through the award holding

fi sh and chip shops, tourist information centres, visitor

attractions and hotels throughout the UK.

Only shops that hold the Quality Award when the guide

goes to print will be included. The guide will also be

available for download through the dedicated Quality

Award scheme website at www.qualityfi shandchips.co.uk

Premium listing on the NFFF smart phone

app fi sh and chip shop locator iFish4Chips

100,000 copies circulated

Consumer focused

Nationwide distribution

Three levels of listing available

Website download

Don’t miss out! Applications must be

in by 30 November so if you haven’t

applied yet, do it today!

Call 0113 230 7044 or visit

www.qualityfi shandchips.co.uk

Shop Watch: POSEIDON FISH BAR, LEICESTER Issue 7 November 2013

The Poseidon Fish Bar inLeicester has recentlyundergone a major series ofrefurbishment works both to theinterior fabric of the take-awayspace & the shopfront facade.This once dated & visually tiredhot food take-away has beentotally transformed into amodern & dynamic space with ahigh quality & professional visualidentity achieved, this new looknow reflects the same standard & variety of food onassociated with the take-away.

With an emphasis on the visual aesthetics clear to see, thetake-away has also benefitted from careful & detailedplanning of the interior at an early stage of the designprocess. This included the re-configuration of the counters,frying range & prep equipment & has allowed increasedcapacity within the take-away for more customers, whilstproviding staff with an unrestricted & ergonomically friendlyworking environment in which to prepare & serve food.

The extent of the refurbishment works included;

• The complete strip out of the existing shop unit, all wall &floor materials, ceilings, lighting & redundant electricswere removed throughout. The take-away & servery areaswere re-configured to accommodate the existing counters,frying range, prep tables, fridges & prep equipment.

• The existing shopfront was removed and replaced with anew black powder coated aluminium framed shopfrontwith a new entrance door to match, the glazing has

benefitted from a vinyl graphic with the head ofPoseidon the stand out feature, the existing areas of wallhave all been finished in a textured black tile. A newfascia sign has been implemented above the shopfrontwith internally illuminated logo offering a subtle level ofillumination.

• A series of high quality materials & finishes have beenused throughout the takeaway & servery areas, thisexpression of finishes further adds to the strong visualidentity of the shop, continued on from the newshopfront & signage. White gloss tiles & textured blackglass mosaics have been used on the walls throughoutthe space, with a black slate tile used on the floor inthe customer area.

28

Poseidon Fish Bar

Before After

Before After

Before After

Executive Council enquiriesThroughout September and October, the NFFF team have taken calls from members and offered advice and assistance on the following issues:

September and OctoberNFFF activity round-up

Date Event/Engagement NFFF representation

17th September 2013

18th September 2013

25th September 2013

1st October 2013

1st October 2013

2nd October 2013

3rd October 2013

8th October 2013

9th October 2013

9th October 2013

13th and 14th October 2013

21st October 2013

28th October 2013

31st October 2013

Food Legislation Expert Group meeting, Fishmongers Hall, London

Humber Seafood Summit, Grimsby

Better Regulation Delivery Office (BRDO) meeting, London

Kirklees Council meeting at NFFF Training School re Oil Management workshops

Meeting re Apprenticeships with Lee Cooper, Seafish and representatives of the National Apprenticeship Service at NFFF

Associate members and Fish Friers Promotions meetings, Wetherby Whaler, Guiseley

Sustainable Seafood Coalition group meeting, London

Seafish Panel meeting, London

Meeting with Tesco at NFFF head office

Officials meeting

Fish Frying exhibition, Sandown Racecourse, Surrey

Young Fish Friers of the Year judging, Drywite, Halesowen

Executive Council meeting, NFFF Head Office

FASFA meeting, Grimsby

GH

SA

MD

MD, DD

MD, DD

AC, GH, MD, DD, KC, JV

MD

MD

AC, GH, DD

AC, GH, DD

AC, DD, JMac, JV

MD

All

MD

• Member being inspected by Welsh Water board - MD• His cod fillets are labelled Atlantic but he suspects they are

Pacific - GH • Can a 15-year-old work in the shop? - MD• Advice on Employment and Support Allowance (ESA) - JW• Advice on how to value a shop - JM• Property lease – GH / AC • Wants advice re: rape seed oil - AC• Wants advice on degreasing pans - JM

• Trading Standards enquiry about calorie posters - MD• Range safety advice - AC • Advice on haddock - MD• Preston & Thomas - GH• Credit card machines - JM• Insurance companies – JM • Black chips - JM• Setting up a shop - RC• Preston & Thomas customer - GH

• Oil mislabelling - MD • Trading hours - JM• Scotland's heritage and diet - SA• Gas Safe certificates - GH• Waste company who collect bones - JM• Wants to know who can service her P& T range - GH• Feedback on H&S document - MD

• Filtering machines - MD

NFFF Activities

New and returning NFFF members September/October

30


Key

20131913


GH Gregg Howard, President

MD Mark Drummond, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Executive Councillor

SA Stuart Atkinson, Executive Councillor

JW John Wild, Executive Councillor

AHA Alan Hanna, Executive Councillor

JM John McNeil, Executive Councillor

RC Rafael Chandler, Executive Councillor

DD Denise Dodd, General Secretary

PD Paul Douris, Quality Awards Co-Ordinator

KC Karen Clark, Training Co-Ordinator

JV Jo Varley, Media Co-Ordinator

TPT Tracy Poskitt, Special projects advisor

Contact Company LocationAllen Katies RotherhamAntonio Antoniazzi Tino's Fish Shop BridgendSid Appleby South Gosforth Fisheries Newcastle Upon TyneBell Robinsons Fish Ltd CarlisleDavid Blackburn Alfie Grimshaw KenilworthSue Bond Capels Of Exmouth Ltd ExmouthA S Brian Brian's Fish And Chip Shop BostonF W Bridgeman Village Fish Bar GosportB J Brook Black And White Restaurant Combe MartinMartin Brown Unique Seafood Ltd LondonMr Mir Zaman Codley's Fish & Chips BradfordSandro Cavalli Cavalli's BridgendW S Cheung Chopsticks ChesterfieldAndreas Chimonides Barnham Fish Bar BarnhamViv Cottenham Washingtons Fish & Chips Haywards HeathColin Cromar Tailend Restaurant St. AndrewsPat Crook Skippers ChorleyJ.W. Darbyshire The Coach House BuxtonGraham Davies Longs ( Davies) BridportG C P Dora Dora's DundeeScott Drew David's Fish & Chips BrixhamL E Dyer C/O Caroll Boxall CardiffSimon Fawcett Sea Lane Fisheries CleethorpesRussell Ford Bower Takeaway BridgewaterAlistair Forte Bell Lane Fryers BodminDavid Hanbury Hanburys Licensed Fish Restaurant And Takeaway TorquayJohn Harkai The Happy Haggis KingussieSarah Heward The Real Food Cafe CrianlarichNigel Hodgson Ramshill Fisheries ScarboroughDavid Holden Ayton Fisheries FileyGregg Howard Our Plaice StourbridgeGed Hulme The Golden Fry AngleseyPearl Humble Fish & Chips@ Beeford BeefordPearl Humble Hutton Cranswick Fisheries DriffieldRichard Hunter Busy Bees BridlingtonJohn Johnson San Telmo DorchesterH D Jones Church View Chippy RhylIan Jones Ocean Fish Bar CleethorpesStephen Joyce The Friary South BrentJimmy Kyriakou Balsall Fish Bar CoventryMr Lally New Provisional Member - No Shop Yet WalsallTeresa Laver-Baker Fishermans Wharf SouthseaKeith Layton Moorside Fisheries YorkJonathan Long Long Johns Fish & Chips WarehamLindsey Lowery Roland's Happy Plaice HelstonRoland Lowery Roland's Happy Plaice HelstonJeffrey Lugg The Galley Fish And Chips Helston

Contact Company LocationSuzanne Mace The Fish & Chip Company NorwichJohn Man J Man Enterprises Ltd GlasgowMcloughlin Barracuda Fisheries OssettPeter Melia Thee Plaice WarringtonMarc Middleton Larkman Fish Bar NorwichJohn Morrison Central Chippy CarlisleTrevor Newbould Pride Of Bridlington BridlingtonChristopher Newman Newmans LincolnSai Chang Ng Double R Fish Bar Herne BayJim Cowie Captains Galley CaithnessGeorge Panteli Marino's Fish Bar CanterburyC P Partridge The Golden Fry CrowthorneDaniel Pettitt Daniels Fish & Chips DorchesterM G Pieraccini Charlie's Fish Bar InvernessM G Pieraccini Charlie's Cafe InvernessPhil Platten Platten's Fish & Chips Ltd Wells-Next-The-SeaTracy Poskitt M.O.B BridlingtonDarran Porter Central Fish Bar (Holbeach) Ltd LincolnshireMustafa Redif Serene Fish & Chips IlfordJackie Roberts Top Chippy Sir ConwyPeter D C Roberts Kelly's Of Looe Ltd LooeCarl Salkeld Arvonia Fish And Chips PwllheliP Savage Mermaid Fisheries HorncastleMike Shaw Shaw's Fish And Chips . BarnsleyRik Smith Tate's Fisheries GooleJody Styles Hillside Catering Kings LangleyChristos Stylianou Popeye's Fish And Chips CuffleyJune Tofalis Crawshawbooth Fish And Chips RossendaleTrevor James Tomlinson Highgate Fisheries BradfordGuiseppe Treta Golden Fry HamiltonS W Walker Greenway Fish Bar CreweAdrian Warner Chumley Warners QueenslandBrent Watson Y-Pas Chippy BarnsleyJohn Williams Y Wygyr Fish And Chips Cemaes BaySion Kenrick Williams Y Badell Aur BalaD K Wilson Nash's Fish & Chip Restaurant LeedsMark Wilson Fishers Of Hunstanton HunstantonMasoud Zarforoushan Henbury Fryer BristolNew Members September 2013Stuart Excell Chumley Warner's Traditional British Fish & Chips Sunshine Coast AustraliaGerald Marks New Provisional Member - No Shop Yet ShipleyIain Menzies New Provisional Member - No Shop Yet RydePhillip Robinson New Provisional Member - No Shop Yet Sowerby BridgeSukhwinder Sidhu Sidhu Golden Fish And Chips WallsendAdam Smith Pisces KetteringGary Walker New Provisional Member - No Shop Yet Leeds

ApprenticeshipNews

Congratulations toRachel Tweedale ofElite Fish and ChipCompanyRachel, who featured inIssue 6 of The Review,has just beenpromoted to a fullPartner in the familyrun business. Rachel isenthusiastic about fishand shellfishapprenticeships and isin the process of rolling them out across all three ofthe company’s sites.

Improved Apprenticeships for Fish FriersFood and Drink Qualifications Ltd (FDQ), the foodspecialist awarding body based in Leeds, is completingthe process of revising the Level 2 fish and shellfishqualification to make them more attractive to fish friersand others in England, Wales and Northern Ireland.

The revision process,supported by Seafish, willsee more than 20 unitsadded to the qualification,including units on table/tray

services, counter/takeaway services, bake-offproducts, and many other food service units that willsupport fish friers wishing to achieve either theapprenticeship or the certificate/diploma in fish andshellfish industry skills. We hope to see the revisedqualification available in the next few weeks.

Apprenticeship Service NewsThe Federation and Seafish met with theApprenticeship Service at the beginning of October.From that meeting has come a commitment to workingmore closely together to promote and supportapprenticeships in the fish frying sector.

The Apprenticeship Service was able to confirm thatmany employers can still apply for the £1,500apprenticeship grant for younger (aged 16-24 years)apprentices. They were also able to tell us that somecouncils in London, Birmingham and Liverpool willoffer to enhance the aged 16-24 grant with one of theirown. For more information about how to apply for thisgrant as part of your apprenticeship recruitment,please see the academy training academy website.

Apprenticeship Provider Focus – ESTC LimitedESTC are a well-established training provider withnearly 10 years of trading under their belt. They arebest known for offering apprenticeship programmesfrom Business & Administration to Management atdegree level, rather than fish and shellfish.

They have been workingwith the Seafish since May2013 on the fish andshellfish apprenticeshipprogramme, and in those few short months have madea very big impact. By the 1st August ESTC hadregistered more than 30 apprentices in fish andshellfish, mostly in fish frying and including several atAdvanced Level. Behind this outstanding start is thefish industry expertise of key members of staff and thepassion and commitment they show to customerservice. ESTC have been piloting the Level 3/advancedapprenticeship programme for Seafish and the resultsare exciting, promising and will shortly be madeavailable to all of the Seafish recognised apprenticeshipproviders.

ESTC is based in Nantwich and their fish and shellfishadvisers are working throughout the middle of Englandto support employers and apprentices.

For more information on these news items please seethe latest news webpages on the Seafood TrainingAcademy website www.seafoodacademy.org

32


This course is designed for people with catering or food retail experience but nopractical knowledge of fish frying. The syllabus is purely practical and covers:

• Fish, chip and batter preparation • Frying techniques• Oil/fat selection and management • Portion control

The course is run on dates by arrangement at our Training Centre or on your own premises.The syllabus can be adapted to your own personal requirements.

1 Day Course A Practical GuideTo Fish Frying

For further details of these courses or to discuss your specifictraining requirements, contact Karen Clark on 0113 230 7044or email at [email protected]

Developed in conjunction with Seafish, this course is ideal for new entrants to the fish andchip industry. The course provides a comprehensive overview of the industry and teachesboth the theory and practical skills required to run a successful fish and chip shop business.The syllabus includes:

3 Day Course A Complete Guide toFish and Chip Shop Management

“Fantastic! From start to finish, bookingto end of session. Lots

of knowledge fromArthur. Thank you!”

COURSE PARTICIPANT

The NFFF Training Centre based near Leeds is the only independent fish and chiptraining school. It boasts fully equipped training facilities including both traditionaland high efficiency ranges and a comprehensive selection of equipment, fryingmediums and products. Courses are delivered by award winning friers andexperienced industry experts who will show you how to maximise your profits.

• Product sourcing and options• Food preparation• Frying techniques• Quality and portion control• Oil/fat management• Food hygiene• Health and safety

• Managing accounts• Profit margins• Dealing with VAT• Customer service• Marketing and promoting

your business• Customer service skills

Designed for existing Friers wanting to improve any aspect of their business, this course can betailored to your own requirements and delivered at our Training Centre or on your own premises.

1 Day Course Improve Your Skills

Course DatesPlaces are limited so book early to avoid disappointment.

November 4, 5 and 6

December 2, 3 and 4

2014 - January 13, 14 and 15

February 3, 4 and 5

March 3, 4 and 5

March 31, April 1 and 2

This page is sponsored by T. Quality. Contact Sales on 07769 933002


NFFF Training Courses for Fish FriersDesigned to meet the needs of fish friers of all abilities

NFFF Associate Members Business DirectoryBUSINESS SUPPLIES

British GasBritish Gas isproud to beworkingclosely with NationalFederation of Fish Friers.We're confident that we canhelp you reduce yourbusiness energy costs. As a NFFFmember we have an exclusive deal tomake the most of your energy. If yousign up with British Gas for yourbusiness Gas or Electricity the NFFFwill give you FREE membership for oneyear.Tel: on 0800 980 8047 or email: [email protected] (Quoting: National Federation of FishFriers)

DUCT CLEANING/RANGE SERVICING

DeductInsuranceapprovedrangemaintenance & duct cleaning byA.E.M.E trained technicians working toBSEN15780-11 guidelines. Call Deduct today for a fast & friendlyservice on 0121 288 1989. Mobile:07806 487 239 Website: www.de-duct.co.uk

Gasco SolutionsAnnual Servicingof all Ranges andall Catering GasAppliances. Insurance/SafetyCertificates. Breakdown andRepairs. Emergency callouts. Specialists in Fish &Chip Shop Ranges. Coveringall areas in England. Contact:Harps BainesTel: 07951 067893 Email: [email protected]: www.gascosolutions.co.uk

KeepEnvironmental

Services Keep Environmental Services offerspecialized and professional cleaningand certification of duct and extractionsystems, with many clients in the fishfrying industry. Contact: Dave PensonTel: 07740 061526www.ductcleaners.co.uk

KLS• Fish RangeExtraction DuctSpecialist Cleaning • Before & AfterPhotos • Insurance Certification onCompletionT: 01553 772935E: [email protected]: [email protected]

Range Response Range Response haveover 30 years’experience of workingin fish and chip shops.We specialise in the service,breakdown and installation of fryingranges nationwide and also offer ductcleaning.Contact Paul Douglas Tel: 07500334533E: [email protected]

FINANCIAL, LEGAL AND INSURANCE

Cherry &GriffithsCherry & Griffithsare a firm of claims consultants andinsurance loss assessors with officesthroughout the North. The directorshave over 140 years of combinedexperience in insurance loss assessing.Contact: Robert GodlontonTel: 08448 223 623

BrianThornhillInsuranceWe are a family runbusiness, specialising ininsurance for the fastfood industry since the 1980’s. Weinsure a significant number of fish andchip establishments throughout GreatBritain. Contact: Lucy ThornhillTel: 01924 499182

Ellis Bates Group*‘Trusted Insurancebrokers and financialservices company whohave worked with the NFFF fora number of years’. Contact: SarahBarkerTel: 01423 724530 NFFF Memberdiscount available, call for moredetails

Johnson ReedCatering FinanceEquipment leasingfor new andestablished fish and chip shops.Contact: Mark JohnsonTel: 0161 429 6949

Morrish Solicitors LLP “We offer a full range ofbusiness services to coverall aspects of advice thatyou may require in thecourse of running yourbusiness such as:commercial leases and allassociated landlord and tenantwork, sale and purchase of commercialproperty, business sales, shareholderagreements, debt recovery andcommercial and property litigation”.Contact: Mathew HaynesTel: 0113 2450733 Email:[email protected]

FISH SUPPLIERS

Collins SeafoodsLimited 'Over 30 years indepth marketknowledge ofsupplying Fish and Chip Shops acrossthe North East, Yorkshire and Cumbriaand a new depot in Leeds. We are ableto offer guaranteed delivery and highquality sustainable Frozen at Sea Fish atcompetitive prices.'Contact: Craig EnglishTel: (01325) [email protected]

F Smales & SonLtdSupplier offrozen fish,seafood and catering products. TheUK’s number one supplier of frozen atsea fillets to the fish frier, with thewidest choice of frozen at sea brands inthe market.Contact: Simon SmalesTel: 01482 324997

T Quality‘Suppliersof fish andsundries to the fish and chip industry’Contact: Derek DewsTel: 07769 933002

GENERAL FOOD SUPPLIERS

AG Barr‘Soft drinksmanufacturerssupplying to the fishfrying trade.’Contact: Nick EvittTel: 01204 664200

Keejays‘The leadingsupplier to thefish frying trade inChinese currysauces for over 20 years.’Contact: Michael Price Tel: 01473 827304

Isle of ElyOver 40 years’experience of servingthe fish and chiptrade. Contact us on01353 863355. A National Fish & Chip Award sponsor,we market the potato from field to frier.Website: www.isleofely.co.uk E-mail:[email protected]

Kerry Foodservice‘Suppliers ofGoldensheaf BatterMixture, Henry JonesBatter Mixtures,Dinaclass CurrySauces and Gravy.’Contact: Alan PearceTel: 01454 201666

Meadow ValeFoodsYour Partners inPoultry. Suppliersof quality chicken products to the fishfrying trade.Contact: Lianne Dodd Tel: 01978666102

Middleton FoodProducts‘Manufacturersof the Nationsfavourite Batters. Middleton’smanufacture Batters, Curry, Gravy andChicken Breading’s and supplyNationwide through a network ofSuppliers.’ www.middletonfoods.comContact: Ryan Baker Tel: 01902608122

Parripak trading asJacksons FreshlyPrepared ChipsHere at Jacksons weknow a thing or twoabout working with potatoes. Ourfamily run business started back in1851. It’s still as friendly, honest andreliable as it has always been. Byworking closely with our growers, wecan ensure the very highest quality,sustainably sourced potatoes areavailable all year round. That way youcan guarantee the best possible chipsfor your customers. We take the finestpotatoes and prepare them freshlyevery day. You’ll save time, space,water and energy – which all adds upto a big saving. Call us on 01462 819733 for further information.

34


NFFFMEMBERDISCOUNTAVAILABLE



20131913


20131913




Issue 4 June 2011

35


NFFF Associate Members Business DirectoryGENERAL TRADE

Elite Shopfitters (Leeds)Elite Shopfitters offer aUK-wide shop fittingservice to thecatering industry.Specialising inbespoke shop fitting, weoffer restaurants and fast-food establishments with completekitchen and dining area re-designs andinstallations. Contact: Dave BelshamTel: 0781 405 3248

FASFAFasfa is the Frozen at Sea FilletsAssociation,representingtrawler owners and distributors of FASfilleted fish from Norway, Iceland, FaroeIslands, Spain, Russia and the UK. Fasfaworks to improve the understanding offrozen at sea fish with consumers andtrade by promoting environmental,quality and healthy eating messages. Contact: John [email protected]

Fish & ChipsTestNutritionaltesting servicefor the fish frying industry.15% DISCOUNT FORCURRENT NFFFMEMBERS. PLEASEQUOTE MEMBERSHIPNUMBER AS REFERENCE.Contact: Stelios TheocharousTel: 0845 3711 5522

Marine StewardshipCouncilMSC works torecognise andreward sustainablefishing practices.Any fish bearing theMSC ecolabel can betraced back to an independentlycertified sustainable fishery. By gettingMSC certified and offering yourcustomers seafood certified sustainablefish with our distinctive blue ecolabel,you will be helping to transform theglobal seafood market to a sustainablebasis. Find out more atwww.mscorg/fishandchipsContact: Ruth WestcottTel: 0207 246 8916

The SustainableRestaurantAssociationThe SustainableRestaurantAssociation are a notfor profitorganisation, helpingrestaurants and food businessesbecome more sustainable and dinersmake more sustainable choices whendining out. Contact: Mark LinehanTel: 0207 479 4236

FILTRATION

Premier 1 FiltrationSpecialising in oil / fat filtration withover 30 years’ experience in the fishfrying trade. If you need help or adviceplease contact Jeff Stephenson on07836 370234. E-mail:[email protected]: www.premier1filtration.com

Steve HillServicesRunning lowon filter papers & supplies, need aservice or repair for your Merlin, Opal,& Pura, Aries or Bitterling type oil filtermachine. In need of replacement parts,repair, or servicing of your Kuromapressure fryer.Contact: Marie - The Filter Lady for aprompt, friendly, serviceTel: - 01452 521081 or 07860232741 Email:[email protected]

OILS AND FATS

OlenexTrading (UK)LimitedFrymax is the premium quality frying fatdeveloped specifically for the fish andchip trade. It is refined and packed to thehighest standards by one of Europe’slargest refiners of oils and fats and hasbeen the fryers’ favourite for over 50years. Contact: Cyril Solomons Tel: 01322 444836/07714 335464

Nortech Foods Ltd‘Offering a broadproduct portfolio ofvegetable and animaloils and fats’ Contact:New business teamTel: 01302 390880

PIES, SAUSAGES AND BURGERS

James TBlakeman Co Ltd‘Manufacturers ofsausage andmeat products.’ Contact: Cherry WardTel: 01782 569610

Pukka PiesLtd‘Brandleaders,supplying pies and pasties to the fishfrying trade.’ Contact: Peter MayesTel: 0116 2609755

Karro FoodGroupSuppliers ofFrozen Foods tothe Foodservice /Catering Trade.Plumtree ProperGood Sausages.Mawbeef BeefburgersContact: GrahamThompson. Tel: 07789 761448

Walter Hollands & Sons‘Piemanufacturer,supplying fish and chip shops acrossthe North West’Contact: Leanne HolcroftTel: 01706 213591

RANGES AND CATERING EQUIPMENT

FryingSolutionsLtd‘Designing,SupplyingandInstalling Florigo frying rangesNationwide.’ Contact: Robert Furey Tel: 01527 592000

Hewigo UK Ltd‘Manufacturers of both continentalstyle round pan and British deep panfryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120

Hopkins Catering LtdEstablished in1957 and supplying customersthroughout the UK and worldwide, wemanufacture, service and maintain notonly fish frying ranges but chippers,peelers, batter mixers and refrigerationtoo. We also have an online store for allour spare parts and ancillary equipmentavailable to order 24 hours a day.Contact: Victoria Hopkins Tel: 0113 257 7934

KFE‘Supplier of fish andchip frying ranges,supplying Kiremkoranges nationwide.’Contact: Paul Williams Tel: 01778380448

KLS UK Ltd'Suppliers of fishfrying ranges,installationservice,shopfitting designand refurbishment. Areas covered; Midlands, EastAnglia, London M25, South& South East England,Oxfordshire, Berkshire, Hampshire& Kent.Discount available to NFFF Members Contact: Mike Kitchingman Tel: 01553772935 Email: [email protected]

Mallinson’s of Oldham LtdFor over 85 years the name Mallinsonhas been seen on frying ranges inthousands of establishmentsthroughout the UK and many parts ofEurope. Mallinson’s can provide everyaspect from the design andmanufacture of your frying range to theinstallation by our own fully skilledengineers. Contact: Dave Horsfall or Terry Cowell Tel: 01706 299000

MartynEdwards/Frank FordAt MartynEdwards/FrankFord we are proud to make the veryfinest fish and chip frying equipment.Contact: Stan PriceTel: 01642 489868

WHOLESALERS

Drywite‘Providers ofnumerous productsto the cateringindustry andspecialists inproducts for fish frying.‘Contact: Nicky LewisTel: 01384 569556

Friars Pride Ltd‘Dedicatedwholesalers tofish and chipshops offering allproducts for a one stop supply.Supplying the Midlands, SouthYorkshire, Lincolnshire, the East ofEngland and the South East of England.’Contact: Rebecca Lord Tel: 01733316400

Henry Colbeck Ltd‘Suppliers to fish andchip shops, havingdistribution bases inGateshead andScotland coveringNorth East ofEngland, Cumbria andScotland.’Contact: Duncan McLean Tel: 01914828406

V A Whitley & Co Ltd‘Supplying thefinest products tofish and chipshops throughout the North West since1899’. Contact: Tony RogersTel: 01706 364211


20131913


20131913



Premier 1 Filtration

Issue 4 June 2011Issue 7 November 2013

Associate members of The National Federation of Fish Friers.

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

Our unique fish friers insurance policy requires rangeservice and ducting cleaning only once a year not six

monthly like most insurers.

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

Available through the official NFFF website atwww.federationoffishfriers.co.uk

or contact us direct on 01924 499182 (please mention

the NFFF when ringing)

Brian Thornhill & Son704 Huddersfield Road, Ravensthorpe, Dewsbury, West Yorkshire. WF13 3HU

Authorised and regulated by The Financial Services Authority


Premier1 Filtration

Presented By: - Jeff StephensonPremier1 Filtration, Kiln Head Spring, Kneeton Lane, Barton, Richmond,DL10 6NB, Tel/Fax 01325 377189, Mobile 07836 370234email: [email protected] Web: www.premier1filtration.com

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T H E S P E C I A L I S T B U S I N E S S T R A N S F E R A G E N T S A N D V A L U E R S T O T H E F I S H & C H I P T R A D E .

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W E S P E C I A L I S E O N L Y I N T H E S A L E A N D V A L U A T I O N O F F I S H A N D C H I P B U S I N E S S E S T H R O U G H O U T

T H E C O U N T R Y .

T : 0 1 4 0 3 7 0 0 3 8 1 - W W W . M A N D E N S . C O . U K � � � � � � � � � � � � � � � � � �

MANDENS

SUFFOLK - High standard, company owned take away only,traditional fish and chip business. Modern shop part of aneighbourhood shopping area serving a vast residential catchmentarea. Taking £5,280 per week at 67% gross profit margin. No lateopenings and completely run by staff. Lease 15 years, rent£15,000pa with 5 yearly rent reviews. Very well fitted with largeinventory of top grade equipment. Sole agents. Price: £170,000lease. Ref: FT3440

MANCHESTER - Freehold or new 20 year lease. Traditional takeaway fish and chip business, prominent corner location within thecity centre. Currently taking around £4,000 per week, mostly runby staff, closed Sundays. Very well fitted with a full inve tory ofequipment that includes a Mallinson 4 pan frying range. Amplepreparation and storage facilities. The premises have upper floors,currrently not used. New 20 year lease available at a rent of£25,000pa or freehold. Sole agents. Price: £579,000 freehold or£89,000 new lease.Ref: FT3438

EAST/WEST SUSSEX BORDERS - Long established easilyoperated take away only fish and chips business. Mid parade shopwith easy parking. Taking £3,800/4,000 per week on short hoursfive days only. Closed Sunday and Monday. Well fitted with 3 pancounter range and good inventory. Lease 3 years but with new 12year lease already negotiayed, current rent £13,500pa. Goodfamily accommodation with 3 bedrooms, kitchen/living room,garden and garage. Price: £145,000 lease. Ref: FT3433

DORSET - A substantial freehold property with recently closed fishand chip business. A prominent corner location opposite a busyconvenience store with ample customer car parking within a vastsought after residential location. The business has successfullytraded over a number of years but has recently closed due to illhealth. Spacious family accommodation with living room, kitchen,3 bedrooms and bathroom. Outside space and garage. Thebusiness has a 3 pan counter range and this represents anexcellent opportunity to buy a freehold property with theopportunity of re establishing the business. Highly recommended.Price: £278,500 freehold. Ref: FT3432

ESSEX - Freehold, long established and easily operated traditionalstyle take away only fish and chip business. A substantial semidetached property on a busy road with large surroundingresidential developments. Taking £2,500/3,000pw on shorthours, five and a half day week trading. The premises are fullyequipped with Bateman 3 pan range but would benefit from adegree of modernization. Excellent family size accommodationwith 4 bedrooms, garden, etc. An excellent opportunity. Price:£330,000 freehold. Ref: FT3430

EAST SUSSEX -ly hands 32 years, a highly profitable, easilyoperated traditional style take away only fish and chip business,occupying an excellent location just off the town centre of highly

regarded town. Taking average £6,500pw on easy hours. Latestclosing 9.30pm, closed Sundays. Very small menu. Well fitted andequipped with 3 pan range, etc. Comfortable family livingaccommodation with 3 bedrooms. A rare opportunity. Sole agents.Price: £575,000 freehold. Ref: FT3429

BERKSHIRE - Successful take away only traditional fish and chipbusiness in sought after area. Taking £7,000pw average. Very wellfitted and equipped. Lease 17 years, rent £22,000pa to includeself contained 2 bedroom flat above. Ample parking and outsideadditional storage. Price: £220,000 lease. Ref: FT3416

NORFOLK - A successful company owned high quality traditionalfish and chip business. Prime corner location of busy town. Takingsaverage £6,200 per week with peak weaks over £11,000 at grossprofit of 68%. Latest closing 9pm and completely staff run. Verywell fitted and equipped with seating area for customers. Lease 12years, current rent £24,000pa to include accommodation aboveshop. Sole agents. Price: £190,000 lease. Ref: FT3439

SURREY - Freehold, very long established take away fish and chipbusiness. Prominent location within thickly populated residentialarea. Taking £4,000.4,500pw. No late openings. Mostly staff run.Very well fitted with 3 pan P&T range, etc. Premises are lock up.The vendor would consider the grant of a new 20 year lease orfreehold available at £285,000. Ref: FT3382

LINCOLNSHIRE - Freehold or Lease. Same family hands over 50years, very traditional fish and chip business, take away andseating. Prime location in busy town, latest closing 6.30 p.m.closed Sundays. Taking average £10,500 per week, steady yearround trade. Small menu. Very well fitted. New 20 year leaseavailable. Sole agents £325,000 FT3406

WILTSHIRE - Long established traditional style take away only fishand chip business. Prominent location within a busy and populartown. Taking average £4000/£4300 per week on easy hours andvery small menu. Well fitted with 3 pan Preston & Thomas counterrange etc. Lease 12 years approx rent £10,000 p.a Lock up butflat above could be available rent £5,000 p.a. Sole agents£115,000 FT3407

DEVON - Long established Freehold, fish and chip business inprominent town centre location of popular sought after coastaltown. Takings average £9,550 per week, full accounts availableshowing excellent profits. Very well fitted and equipped. Large 4bedroom accommodation. Freehold £725,000 FT3410

SURREY/WEST LONDON - Freehold long established take awayonly traditional fish and chip business. Prominent corner positionon busy road within sought after area. Taking £5,500 per week ,no late openings, small menu. Very will fitted and equipped. Selfcontained 2 bedroom flat above. Freeholds in this area are veryrare. Sole agents Price £550,000 freehold. Ref FT3412

THIS IS A SMALL SELECTION OF THE FISH AND CHIP BUSINESSES THAT WE CURRENTLY HAVE ON THE MARKET

38


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Essex 01279 466323

Fish & Chip Takeaway Essex Leasehold £129,995 Ref: CF30499B Large detached property & grounds, large car park

3 bedroom family living accommodation

Fronting main road through village

T/o c£4,000 pw, viewing recommended. EPC Rating C

Devon 01404 813762

Fish & Chip Shop East Devon Freehold £695,000 Ref: CF31263N Superb trading position, well equipped premises

Includes 28 cover seating area and 4 bed accom

Sales £414,078 ex Vat, NP approx £150,000

Destination venue, established 100 years. EPC Rating F

Warwicks 01564 771770

Fish & Chip Takeaway N. Warwickshire Leasehold £159,000 Ref: CF30927Q Refurbished shop

2 bed self contained flat

18 years left of 20 years Lease

Takings £4,000 pw, rent £11,800 pa. EPC Rating E

Bristol 0117 960 6563

Fast Food Takeaway Bristol Leasehold £79,995 Ref: C30976L Lock up, excellent residential area

Mainly staff run with customer car parking

Well equipped, currently serving Indian and kebabs

Advised takings £5,000pw, long Lease. EPC tba

Cornwall 01404 813762

Fish & Chip Takeaway Cornwall Freehold £450,000 Leasehold £120,000 Ref: CF31091M/N Huge superbly presented town centre property

5* Q Quality award, local and visitor trade

Gross sales 2013 £246,083, in excess of £5,000pw

50 cover seating area and 4 bed accom. EPC Rating D

West Midlands 01543 411036

Fish & Chip Shop Walsall Leasehold £89,500 Ref: CF30915K Superb fish & chip shop on a very busy main road

Includes good 3 bed accom

Takings £2,500 pw, could do more

Viewing recommended to appreciate. EPC Rating E

North West 01704 211900

Fish & Chip Rest Lytham St Annes Leasehold £129,950 Ref: CF30243NW Traditional fish & chips, 3 bed flat over shop

Excellent trading location, short hours

Very busy upmarket coastal resort

T/o in excess of £5,000pw, high GP. EPC Rating E

Essex 01279 466323

Fish & Chip Shop Essex Coastal Town Leasehold £159,995 Ref: CF30136B Prime town centre location

Huge shopper footfall, seasonal uplifts through summer

3 bedroom self contained accommodation

Average weekly sales £5,000. EPC tba

Notts 01858 469469

Fish & Chip Takeaway Nottingham Leasehold £119,000 Ref: CF26717G Well established and presented

Unopposed in residential area, lock up with parking

Excellent location in West Bridgeford

Stated takings £2,300 pw. EPC tba

S & W Wales 01633 868609

Fish & Chip Takeaway Nr Caerphilly Leasehold £62,500 o.n.o Ref: CF30953J Excellent fish & chip takeaway, long established

2 bed flat above (currently sub-let)

Well presented and equipped

Strong sales of £2,300+ pw, good rent. EPC Rating D

Staffs/Derbys 01782 711022

Fish & Chip Takeaway Stoke on Trent Leasehold £65,000 Ref: CF30622V Well established, recently refitted

Good parking

Accommodation included

Stated takings £2,000 pw. EPC tba

Anglia 01767 654185

Fish & Chip Shop Nr Ipswich, Suffolk Leasehold £90,000 Ref: CF31178E Traditional Fish & Chip Shop

Prominent main road position in busy market town

Till takings c£4,000 pw

Short opening hours, EPC Rating E

North Wales 01704 211900

Fish & Chip Shop Nr Betws Y Coed Freehold £235,000 Ref: CF26902NW

Situated amidst spectacular scenery

Historic market town setting

Quality 4 bed home and garden

T/o iro £3,000pw. EPC Rating F

West Midlands 01543 411036

Fish & Chip Shop Tamworth, Staffs Leasehold £160,000 Ref: CF30529K Exceptional fish & chip shop

Pleasant village location

Includes good 3 bedroom accom

Takings £4,000 pw. EPC Rating E

Devon 01404 813762

Fish & Chip Takeaway Exmouth Leasehold £58,000 Ref: CF31165N Popular residential area, modern premises

Low overheads, rents and rates less than £90 pw

Trades 23 hour pw, 5 evenings and 2 lunchtimes

Sales approx £1,300 pw. EPC tba

Bristol 01934 835566 Cheshire, Lancs 01704 211900 Cornwall 01404 813762 Devon & Dorset 01404 813762 East Anglia 01767 654185 Hampshire 01404 813762 Herts, Beds, Essex 01279 466323 Kent & Sussex 01273 803777 London & Surrey 01279 466323 North East 01404 813952 Notts & Lincs 01858 469469 Staffordshire 01782 711022 Wales 01633 868609 Warwickshire 01564 771770 West Midlands 01543 411036

Yorkshire 01423 502121

18 Regional Offices throughout UK

…We are celebrating successfully selling Fish & Chip Shops for over 50 years...

FISH & CHIPS OUTSALES &RESTAURANT

LICENCED FISH & CHIPSRESTAURANT & OUTSALES FISH & CHIPS CLOSED FISH & CHIP OUTSALES

& RESTAURANTFREEHOLD FISH & CHIPS

FISH & CHIPS FISH & CHIPS FISH & CHIPS FISH & CHIPS SHOP FISH & CHIPSWITH RESTAURANT

FISH & CHIPS, KEBABS &BURGER TAKE AWAY FISH & CHIPS SHOP FISH & CHIPS OUTSALES &

RESTAURANT FISH & CHIPS FISH & CHIPS

FISH & CHIPS OUTSALES &RESTAURANT

COFFEE SHOP, CAFE ANDFISHERIES

FISH & CHIP OUTSALES FISH & CHIPS FISH & CHIPS CAFE & TAKEAWAY

FISH & CHIPS FISH & CHIPS FISH & CHIPS FISH & CHIPS

(86 COVERS)Highly Profitable

Prime Trading PositionViewing is an absolute must

Taking £13,000 weeklySecure Lease

Business £275,000REF 554540. EPC RATING C.

Newly Opened in 2012Projected Turnover in Excess of

£20,000 per weekRun Totally By Staff

Taking £10,000/£12,000 weeklyREF 555268 - Awaiting EPC

Business & Property £750,000 orBusiness Only £249,950

Superbly Presented3 Pan Counter Range

Owners 2 Bedroom Family AccommThree And A Half Days Trading

Taking £1,800/£2,000 WeeklyREF 555421. EPC RATING E.Business & Property £249,950

(Up to 48 CoversDetached Premises

Commanding Main Road TradingPosition

Exceptionally Well Fitted and EquippedSecure Lease

REF 555279. EPC RATING D.Property £219,950

Fabulous Trading PositionVery Well Established BusinessDeceptively Spacious Property

3 Double BedroomsTaking £1,300 Weekly

REF 554355. EPC RATING F.Business & Property £219,950

Detached lock-up fish & chips takeawaySeparate 3 bedroom home to rear

Present owners retiringAdjusted Net Profits £15,122

Taking £1,000 weeklyWell established

REF 201668. EPC RATING G.Business & Property OIRO £185,000

Well known fisheriesExcellent 2 bedroom accomm.

Highly profitableTaking £53,789 PA

Tremendous potential hereREF 200125. EPC RATING C.

Price £155,000

Prominant roadside positionDeceptively large freehold propertyOwners spacious living quarters

Taking £1,200 weeklyJust 8 Openings and no nightsREF 109648. EPC RATING E.Business & Property £145,000

6 Lunchtime Openings3 Bedroom Accommodation

Major Road PositionREAL SCOPE HERE

Taking £500 to £600 WeeklyREF 555347. EPC RATING E.Business & Property £140,000

Village Location, Main Road SiteSpacious Outsales Dept

5 Pan Island RangeWell Appointed Restaurant Seating

Upto 30 CoversTaking £4,400 Weekly

REF 555454. EPC RATING E.Business £139,950

Excellent Trading PositionEnviable turnover

Tremendous PotentialViewing Highly RecommendedTaking £5,500 to £6,000 weeklyREF 555258. EPC RATING C.

Business £130,000

Substantial PropertyAdjusted Net Profit £65,000

Well Populated AreaLow Rent

Taking £4,500 to £4,600 WeeklyREF 554860. EPC RATING D.

Business £125,000

65 CoversBusy Concern – Great Location

Run Entirely By StaffAll New Fittings and EquipmentTaking £5,000 to £5,500 WeeklyREF 554097. EPC RATING E.

Business OIRO £99,000

20 Seater CafePrime position

Run mainly by staffImpressive turnover £2,500 weekly

Modern counter rangeREF 201881. EPC RATING D.


Impressive TurnoverPrime Trading Position

3 Pan Counter rangeViewing Recommended

Taking £3,500 weeklyREF 555192 - EPC RATING D.


30 COVERSBustling Town Centre Position

Excellent Potential to Double/TrebleTurnover

Viewing Is Highly RecommendedSecure Lease

Taking £1300/£1400 weeklyREF 555197 - EPC RATING E.

Business £69,950

Excellent Tourist LocationOozing with Potential

Secure LeaseViewing Highly Recommended

Taking £1,200 weeklyREF 554916. AWAITING EPC.

Business £59,950

Totally RefurbishedRun By Staff

Brand New EquipmentOutstanding Location

Taking £1,700 per weekREF 555358. EPC RATING C.

Business, Offers Invited Over £49,950

Tremendous PotentialGood Turnover

Prime SiteViewing Highly Recommended

Taking £2500/£3000 weeklyREF 555129 - EPC RATING D.

Business £47,500

Fabulous Trading PositionImpressive Range of Commercial

EquipmentRun in Easy Hours

Viewing Highly RecommendedTaking £1,800 Weekly

REF 555321. EPC RATING B.Business OIRO £45,000

An Excellent OpportunityViewing is a must

Tremendous PotentialFirst Rate Trading Position

Taking £3,500 weeklyREF 555044. EPC RATING C.

Business £33,000

Monopoly PositionPriced To Sell

Run over 3 days.Taking £850 weekly

Self Contained One Bed ApartmentREF 555201 - EPC RATING D.Business £30,000 or Business &

Property £175,000

Excellent Trading PositionPotential for Other Hot Food Items

Internal Access Between BothBusinesses

Recently Established Sandwich BarTaking £1,100 to £1,400 WeeklyREF 555345. EPC RATING E.


Excellent Trading PositionPriced to Sell

Run In only 3.5 daysViewing Highly Recommended

Taking £1100/£1200REF 555246. EPC RATING G.

Business £22,950

Well EstablishedWorked in Easy Openings

Priced Very Sensibly To SellDensely Populated Residential/

Commercial areaTaking £1300 weekly

REF 555280. EPC RATING D.Business £20,000

Bradford Wakefield Leeds Leeds North Yorkshire

Bradford West Yorkshire South Yorkshire Halifax Wakefield

South Yorkshire West Yorkshire South Yorkshire Cumbria Newark

Leeds North Yorkshire Hull West Yorkshire Derby

Sheffield Hull South Yorkshire Huddersfield Halifax

FISH & CHIPS & SEPARATESANDWICH & PIZZA BAR

christie.com

The Specialist Property Adviser

Valuation Services | Agency | Investment | Consultancy

• T/O inc VAT year end December 2012 £526,453• Gross profit £329,930• Net profit after wages £90,802• Traditional fish and chip shop• Town centre location, established c. 30 years• Energy Rating E

£130,000 Leasehold

Ref 64/67007/S

BARNACLES FISH RESTAURANTSTOCKTON ON TEES

• T/O inc VAT year end December 2012 £409,382• Gross profit £530,000• Net profit after wages £22,545• Circa 100 covers, takeaway to side• New Martyn Edwards range 2012• Energy Rating E

£60,000 Leasehold

Ref 64/67008/S

BARNACLES FISH RESTAURANTMIDDLESBROUGH

• T/O inc VAT year end December 2012 £269,420• Gross profit £169,219• Net profit c. £62,000• 3-bedroom flat included• Staff run and managed• Energy Rating F

Guide Price £150,000 Leasehold

Ref 64/10790/S

BARNACLES FISH RESTAURANTYARM

High turnover profitable fish and chip takeaways and restaurant businesses are attractinginvestors and owner operators. We negotiated acceptable offers for two such businessesonly two days after marketing commenced in October.

If you own and are considering selling a high turnover fish and chip shop and would like confidentialmarketing advice, please call our specialists on:Leeds T: 0113 389 2700 Manchester T: 0161 833 3311 Newcastle T: 0191 222 1740

Christie + Co have a national network of offices, for further informationplease visit our website

SOLDSUBJECT

TO CONTRACT

SOLDSUBJECT

TO CONTRACT


42

Traders Board

Keep Environmental Services specialize in Ductwork & Frying Range cleaning.

We provide full document support pack with before andafter pictures and Insurance Certification.

Main Support area is Lincolnshire, Yorkshire and theM62 Corridor, but we have carried out work in 2012

as far away as Jersey!NFFF – Discount available.

Contact Dave Penson 01472 602012 or 07740 061526

www.ductcleaners.co.uk

FISH AND CHIPSHOP FOR

SALEEAST YORKSHIRE

Well-presented and fully audited.Good customer private parking.

3-pan Hopkins range – well maintained.2 bed accommodation above.

Long lease.OPEN TO OFFERS

Please phone 01482 587069.

EXPERIENCED FISH FRIER WANTED –BUSY SHOP/RESTAURANT IN BATH /

SOUTH WEST AREA. PLEASE APPLY TOJO AT THE NFFF ON 0113 230 7044.”

Peelers & ChippersNew & Reconditioned

We buy yourSurplus Equipment

PLEASE NOTE: The Fish Friers Review is the members’ journal ofthe National Federation of Fish Friers. The advertising pages of theReview are offered to the trade as a means of introducing goodsand services at an economic cost to fish friers throughout thecountry.

The publishers will take due care to ensure accuracy of alladvertisements, but it is the sole responsibility of advertisers to

ensure that the description of goods and services offered comeswithin the provisions of the Trade Descriptions Acts 1968 and 1972.It is also the responsibility of advertisers to comply with the BusinessAdvertisements (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

explicitly or implicitly.

Readers of the Review, before entering into any engagements orcontracts as a result of an advertisement, are advised to consult theirsolicitors, accountants, bank managers or other professionaladvisers where necessary. No offer of employment either on asalaried or fee basis should be made to any advertiser without firstasking for and taking up references.

Contact: Marie

The filter lady Tel: - 01452 521081 or Mobile: 07860 232741

Email: [email protected]

Web: www.fryingfilters.co.uk

Suppliers of Reconditioned filter machines, Spares & repairs

For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers

Prompt, reliable, friendly service.

EXPERIENCED FISH FRIER WANTED

LETCHWORTH, HERTS. E-MAIL MICK COX AT:

COXSOFLETCHWORTH.CO.UK

FOR SALECOMPLETE FISH AND CHIP SHOP EQUIPMENT

3-pan Henry Nuttall / Price Iverson frying

range – purchased new 7 years ago. Cost

over £25,000 – all paperwork and manuals

available. Fully maintained annually. Very little

use – only used at lunchtimes. Third pan

never been used.

Included in sale:

Chipper; rumbler; fish fridge; 3 chip

barrels; complete range of utensils; all

extraction + chimney; all stainless steel

servery and surround boxing; extractionfan + motor.

Can be seen before purchase.

Can be dismantled. Can obtain shipping price at buyers’ cost.

ALL THIS FOR ONLY £13,000 + VAT.

Please call John Howarth on 07730 953 750.

43


Federation Noticeboard

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!

Contact your local representativePRESIDENT:Mr Gregg HowardTel: 01562 888072E-mail: [email protected] Plaice in Hagley, 131 Worcester Road, Hagley, Nr Stourbridge, DY9 0NW

VICE PRESIDENT:Mr Mark DrummondTel: 01274 612032E-mail: [email protected] Fisheries, 56 High Street, BradfordBD10 8NN

TREASURER:Andrew CrookTel: 01772 435424/07748 631697 (24 hrs)E-mail: [email protected], 8 Talbot Row, Balshaw Lane,Euxton, Lancs, PR7 6HS

EXECUTIVE COUNCILLORS FOR ENGLAND:

Mr John WildTel: 01524 852211E-mail: [email protected] Chippie2 Tarnbrook Road, Heysham, LancashireLA3 2EJ

Mr John McNeillTel: 01206 306542E-mail: [email protected] Mac’s Plaice, 3 Church Road,Brightlingsea, Colchester, CO7 0JE

Mr Rafael ChandlerTel: 0113 256 0383E-mail: [email protected] Street Fisheries2 Croft StreetFarsleyLeedsLS28 5HA

EXECUTIVE COUNCILLOR FOR SCOTLAND: Mr Stuart AtkinsonTel: 01307 464009E-mail: [email protected] Street Chip Shop74 North Street, ForfarAngus DD8 3BJ

EXECUTIVE COUNCILLOR FORNORTHERN IRELAND:Mr Alan HannaTel: 028 417 63999E-mail: [email protected] Stop Fast Food, 26 Bridge Street,Kilkeel, County Down BT34 4AD

EXECUTIVE COUNCILLOR FOR WALES:Mr John PenalunaTel: 07903 864869E-mail: [email protected] Chippy and The Cafe35a - 36 High StreetHirwaun, Mid GlamorganCF44 9SW

It is with regretthat Richard Ordhas decided toresign as one ofthe NFFFExecutiveCouncillors forEngland. Richardhas taken this step due to other commitments ashe felt he couldn’t give NFFF members his fullassistance. However, Richard will continue helpingwith Quality Award audits and he’ll be able to offeradvice to NFFF members on sustainability issues.

Richard, who is the owner of Colmans Fish andChips in South Shields, was first elected to theExecutive Council in September 2010. Since then,many of our members owe a great deal ofgratitude to Richard for his knowledge of thefrying trade and overall business acumen. Richardhas advised our members on a whole range ofissues, from marketing businesses and fryingranges, to profit margins and waste management.

Colmans is legendary in the North East and iswell-respected in the industry as a recipient ofnumerous awards.

The NFFF wishes Richard well in his futureendeavours. We hope Richard will return to theExecutive Council once his commitments havebeen fulfilled.

Richard Ord

20131913



10 questions with… John Rutherford, Director of FASFA - the Frozen at Sea Fillets Association


44

1. What would you do with tax-free, lump sum of £500,000?

Help my three sons with buying houses; two are married with childrenand need more space, one needs to get onto the housing ladder for thefirst time and houses today are just so expensive. And of course I’d keepsomething back so Judi and I could have one really super touring holidaythrough France and Italy.

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

There’s nowhere better for a seaside holiday than the Northumberlandcoast where we’re fortunate enough to be able to live there – it’s alwaysbeen our dream holiday when work required that we lived in other partsof the country.

Further afield, we love good food and warmer weather so I think to beable to take a house in a pretty village somewhere in southern France orNorthern Italy for two or three months … and maybe longer.

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

Born in Sunderland but (mostly) aNewcastle fan, football answersboth questions at different timesin my life! I watch more rugbythan football, and by the samelogic of expecting disappointment, generally favour Scotland.

Personally, I still enjoy running and cross-country cycling, so amdelighted with our recent Olympic successes and hopeful that localathletic and cycling clubs will keep up the good work locally.

4. What is your favourite fact, whether it’s useful or completelyuseless?

Cod is abundant, sustainable, well-managed and the best-eating fish.Well, I would say that wouldn’t I, but it’s still too much in the “not manypeople know that” category.

5. What is your favourite drink?

Today it’s Vacqueyras, a lovely, ripe southern red wine from thesouthern Rhone and a bargain at just under £10 a bottle. Tomorrow itwill be something else. Always, it’s just whatever I am drinking (inmoderation, of course) with friends and family.

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

My father and both my grand-fathers. Sadly, even my father, all longdead and all with so much experience of direct relevance to my life andhow we all live today. Both my grand-fathers were soldiers who fought inthe First World War, the war to end all wars now almost one hundredyears ago. Then my own father was a sub-mariner, then a sailor onAtlantic convoys in WWll. How lucky all three were to survive, whatchanges they saw in their lives and how much I should like them to meetmy own children and grand-children.

7. Describe your ideal weekend.

To include a lie-in, warm dry weather in the autumn, a long walk with mywife and dogs on the beach, the Sunderland v Newcastle derby (this wayone of them should win), Skype the family, supper with friends, a fire inthe sitting room and a good episode of Homeland.

8. What is the best advice you’ve been given?

Get it in writing; never, ever let me down.

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

Last summer: we played Crazy-Golf with our eldest son and his twochildren, then bought fish and chips for supper and ate them in ourfingers on the beach, feeding scraps to the seagulls. Washed our handsin the sea and went home blissfully happy.

10. What does the future hold for fish and chips?

Great people, great product! Needs hard work, integrity and enthusiasmto make a success but the outlook must be rosy for such an iconicBritish institution.

Read John’s thoughts on the fish market trends on page 24

11 November 2013

NFFF Centenary

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On 11th November 2013 100 pensioners will join us at the NFFF Training School for 100 meals for 100 pence as a donation to the Fishermen’s Mission. Will you join our 100?

Share in the PR and media activity generated by the NFFF as we make this a nationwide 100 year event. All you need to do is:

1. Register with the NFFF to participate and pledge to donate a minimum of £100 to the Fishermen’s Mission.

2. Provide 100 fi sh and chip meals for 100 pence during the course of the day on the 11th November 2013 (or use one of the creative ideas opposite).

On registration we’ll add your shop to the designated page on the NFFF website and send you a promotion pack containing:

To register simply email us at mail@federationoffi shfriers.co.ukor ring us on 0113 230 7044The options are endless, the cost is calculable,the PR benefi ts could be huge!

We’re inviting 100 shops to join us to raise £10,000 for The Royal National Mission to Deep Sea Fishermen (Fishermen’s Mission)

THERE ARE LOTS OF OTHER WAYSYOUR SHOP CAN JOIN IN…

CAN YOU

HELP US RAISE

£10,000?

Offer 100 meals for pensioners(senior citizens portions)

Offer fi sh for 100 pence and sell chips at normal price

Limit the offer to the fi rst 100 customers through the door(could be small portions)

Limit the offer to the fi rst 100 vouchers used (you can issue them in advance to regular customersor via a promotion)

Arrange to deliver 100 meals to local sheltered housing (arrange to charge the residents or put the money in yourself and grab the additional PR this generates)

Arrange to deliver 100 meals to local lunch groups

Ask your fi sh/potato supplier to support you

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