Fish · PDF fileour ation Welcome to ‘Your Federation’ page. Across the year the...

FishFriersTHE

REVIEW1913-2016 103 YEARS SERVICE TO THE TRADEISSUE 6 SEPTEMBER 2016

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

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

F sh fryingFast Food Show Brought to you by

Sunday 9th October 2016

The VITO® XS

VITO UKTel: 01953 [email protected] www.vitouk.co.uk

Exhibition Centre Castle Donington Derby

2016

Meet the BEST VACUUM

FILTRATION in the UK

Points of ViewThe countdown is on to thisyears’ NFFF President’sBanquet & Ball! We will bedelighted to welcome over200 guests from all acrossthe UK as well as havingstrong support from ourWelsh members. Guests willbe attending from throughoutthe fish and chip industry, ifyou would like a last minuteticket please contact theNFFF head office as promptlyas possible to avoiddisappointment.

On the 23rd and 24th Augustthe NFFF were delighted towelcome 10 young fish frierswho are aiming to be crownedthe winner of this year’sDrywite Young Fish Frier ofthe Year competition. TheDrywite Young Fish Frier of

the Year is such a great award for our industry. As a whole it promotes andencourages young friers to become more involved in their respected shops andsee a future within our industry.

From seeing my own staff competing for the award alongside speaking with NFFFmembers who have also had their staff applying for the award I have seen theconfidence gained from taking part in the competition and the feedback gainedat every stage.

On the 5th August the NFFF was invited to appear on BBC 5Live to discuss ‘Arefish and chips being taken of the menu?’ NFFF Treasurer Andrew Crook, stressedthat fish and chips are far from coming off the menu and consumers are nowturning their back on fish and chips from pubs and restaurants and visitingtraditional fish and chip shops and restaurants for their fish supper. Aftercompleting this interview with 5Live NFFF Directors Andrew Crook and CraigBuckley participated in 8 more interviews across the day on local BBC radiostations.

This is the kind of work the NFFF is undertaking behind the scenes to supportthe industry, our members and our Quality Award holders.

Our friends at the Isle of Ely Produce once again opened their doors to fish andchip shop owners and managers so they can see first-hand the journey a potatomakes (from seed through to field and farm) before it reaches their shops. Theevent is a great day for our industry to learn and be able to pass on our knowledgethat we gain on the day to our customers. It allows you to educate customersabout our industry. If you were unable to attend the event this year I wouldencourage you to look out for next year’s dates and try to attend.

We shall end this issue’s points of view on the news that David Lovell from KerryFood Service is retiring after many years within the trade. The work David hasdone for the industry as a whole is irreplaceable. Everything the NFFF has workedon to try to improve the industry has seen the backing of David and the KerryFood Service brand. We find it an honour to promote Goldensheaf, Henry Jonesand Dinclass brands within our training academy and each room of the academyholding their names. The work they have done is endless, this points of view couldcontinue for the full Fish Friers Review, but for further tributes please turn topage 11.

I would just like to say a huge thank you to David and congratulations on yourretirement! Wishing you happiness, success and good health as you begin your

By Gregg Howard, NFFF President

ISSUE 6 SEPTEMBER 2016

1

FishFriersTHE

REVIEW

Contents...

NFFF Team

Page 4 – NFFF President’s Banquet & Ball LastMinute Info

Page 8 – Brand new VITO UK Filtration Machine

Page 10 – Farewell David Lovell

Page 12 – French’s journey to perfect batter

Page 14 – Cromars Batter

Page 20 – Drywite Young Fish Frier of the YearSemi Final

Page 28 – Packaging

1 – Champion Frier comes to town

Page 44 – 10 Questions with Alan Pearce

Training, Qualifications & Quality AwardHelen [email protected]

Finance ManagerFiona [email protected]

Media Coordinator & Fish Friers ReviewRobert [email protected]

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

Membership CoordinatorEileen [email protected]

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

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

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

Issue 6: Booking Deadline – 23rd September 2016, Copy Deadline– 30th September 2016, Publication Date – 28th October 2016

NATIONALFE

DERATION OF FISH

FRIERS

1913Est.

FISH & CHIPQUALITY AWARD

qualityfishandchips.co.uk

THISSIGNISTHEPROP

ERTYOF THE NATIONAL FEDERATION

OFFISH

FRIERS

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

FishFriersTHE

REVIEW

2 WWW.FEDERATIONOFFISHFRIERS.CO.UK

Your FederationWelcome to ‘Your Federation’ page. Across the year the NFFF will provide it’s memberswith the details of what has happened within the NFFF across the following two pages.Membership

Training

New and Returning Members July and August 2016Contact Name Shop Name Location

Returning MembersGionis Reyes Malins FranceMeli Selak Stotesbury's Fish And Chips Isle of WightStuart Devine The Ashvale Aberdeen, ScotlandDarren White Cobo Fish Bar GuernseyChristopher Young Ritz Fisheries Leeds, West YorkshirePaul Greenaway PG Chips Dungannon, County TyroneMarcus Lloyd The Old Stables Hereford, HertfordshireArthur Ratcliffe Fish & Chips at the Pier Clacton on Sea, EssexPaul Austin The Chip Inn Long Stratton, NorwichRicardo Beghini Cefn Glas Fish Shop Bridgend, WalesMr Glen Fuller Jack Fullers Billinghurst,West Sussex

New MembersEdward Cupples No Shop Yet - Provisional Member from training Down Patrick, Northern Ireland

Contact Name Shop Name Location

New Members (continued)Dan Chuter The Chip Shed WarwickSat Dhinsey Seychelles Fish Bar Whistable, KentViv Evans Lewis Fish & Chip Shop Penzance, CornwallAmar Bhatti No Shop Yet - Provisional Member from training Wilstead, BedfordshireStuart Quinn Quinns Fish Café County Down, Northern IrelandDean Brooksbank Hartleys Fish & Chps Horsforth, West YorkshireAhmed Jawwad Khan No Shop Yet - Provisional Member from training Milton Keynes, BuckinghamshireLiam Noone No Shop Yet - Provisional Member from training Watton on Stone, HertfordMalvinder Singh Pawar Big Ben Fish & Chips Burnham, SloughYvonne Pyane No Shop Yet - Provisional Member from training Plymouth, DevonMegandeep Chungh No Shop Yet - Provisional Member from training Newcastle Upon TyneBill Stone No Shop Yet - Provisional Member from training Selby, North YorkshireAndy Pybus Village Fish & Chips Croydon, SurreySaleh Monnan New Maldon Chippie Sutton, SurreyAlex McKeegan Al's Plaice Bedford, Bedfordshire

Quality Award

Since January the NFFF welcomed 203* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the August three day course, the NFFF welcomed James Ritchie from Simpsons’ Fish & Chips as a guest frier. Upcoming three day training courses are as follows: 20th, 21st, 22nd September - 3rd, 4th, 5th October, 7th, 8th, 9th November

The Fish Frying & Fast Food Show9th October 2016Location: Donington Park Race Circuit Website: www.frymagazine.com Contact: 01323 765 472

What's Cooking? 20175th February 2017Location: Newcastle Racecourse Website: www.colbeck.co.uk

FRY I.T 2017Sunday 26th February 2017 Location: Macron Stadium Website: www.vawhitley.co.uk

Innovation 201719th March 2017Location: Westpoint Arena, Exeter Website: http://friarspride.com/fry-it-2017/

Exhibition Dates

Contact Name Shop Name LocationReturning Members

Sadiq Namiglu The Codfather Barnsley, South YorkshireKen & Nigel Derrett Newington Fish Bar Ramsgate, KentGregg Howard Our Plaice Kidderminster, West MidlandsGregg Howard Our Plaice Hagley, West MidlandsPeter Fraser Harbour Lights Falmouth,CornwallDavid Hennighan Hennighans Top Shop Powys, WalesDavid Low Lows Traditional Fish & Chips AberdeenAdrian Atter Regent Fisheries Horsforth, Leeds

New MembersDavid McKelvey The Friary Carrickfergus, Northern IrelandUsman Ali Seven Seas Fish Shop Wigan LancashireStuart Lloyd Lloyds Ceredigion, Wales

New and Returning Members June and July 2016


3FIND US ON

NFFF ActivitiesKey

GH Gregg Howard, President

SA Stuart Atkinson, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Regional Director

JW John Wild, Regional Director

AHA Alan Hanna, Regional Director

MS Mike Smith, Regional Director

HM Hugh Mantle, Regional Director

CB Craig Buckley, Regional Director

CM Craig Maw, Regional Director

KC Karen Clark, PA to the Director

RN Robert Norris, Media Co-Ordinator

HB Helen Brook, Training & Qualification Co-ordinator

AP Arthur Parrington, Training tutor

LF Lynda Fielding, Trainer

CB Craig Buckley, Trainer

DH Dan Harding, Trainer

DH Dennis Tate, Trainer

Date NFFF Activity NFFF Representitive

8th, 9th, 10th August 3 Day Training Course, Leeds CB, DH, LF

14th August In Shop Training, Blackpool CB

15th, 16th August 2 Day Training Course, Leeds CB

15th August 1 Day Training Course, Northern Ireland AH

17th August 1 Day Training Course, Leeds DT

23rd, 24th August Drywite YFFY Semi-final AC

26th August 1 Day Training Course, Leeds DT

28th August British Fish Championship, Cleethorpes AC

1st September 1 Day Training Course, Leeds AC, LF

5th, 6th, 7th September 3 Day Training Course, Leeds CB, DH, LF

Board of Director Enquires

NFFF Member Enquiry NFFF Official

General Enquiry AC, CM, GH

Range Issue GH

Utilities Query MS

Oil Issue MS

Media Enquiry AC X9, CB

Potato Enquiry

Equipment Enquiry AC

*These figures are current at the time of going to print – Issue 6 – 30th August

FishFriersTHE

REVIEW


NFFF AGM & President’s Banquet & Ball Day PlanSaturday 24th September – 13:00pm – NFFF President ‘Chip In’ GolfChallenge

Sunday 25th September – 10:30am to 10:45am - Refreshments will beavailable on arrival to members attending the meeting. Voting Cardsand other papers will be issued to delegates and direct membersattending the meeting.

Sunday 25th September – 10:45am to 12:00pm – NFFF AGM begins.

Sunday 25th September – 18:00pm to 19:00pm – Croeso Drinksreception @ Augusta Bar

Sunday 25th September – 19:00pm to late - President’s Banquet & BallDinner & Entertainment begins

NFFF President’s Banquet & Ball Menu

NFFF President’s ‘Chip In’ Gold ChallengeAs this year’s NFFF President’s Banquet & Ball is taking place at thehome of the 2010 Ryder Cup, the Celtic Manor, the NFFF can offerguests attending the event a chance to play on the iconic course. Do youfancy testing your skills on a course which challenged the likes of TigerWoods, Rory Mcllroy, Phil Mickelson to name a few.

We currently have a limited number of places available with the tee-offtimes taking place from 13:00pm onwards.

NFFF Banquet & Ball Sponsors DirectoryPrincipal SponsorJames T Blakeman Co Ltd'Manufacturers of sausage and meat products.'Contact: Cherry WardTel: 01782 569610Email: [email protected]: www.blakemans.co.uk

Daffodil Wine Sponsors Kerry Foodservice'Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.'Contact: Alan PearceTel: 01454 201666Website: www.kerry-foodservice.co.uk

‘Croeso’ Drinks Reception SponsorBrakes Fast Food SpecialistsA dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade.Contact: Emma NortonTel: 0844 800 5521Email: [email protected]: www.brake.co.uk

Federation Gold SponsorTake Out InsuranceTake Out Insurance is an independent broker providing specialistinsurance policies for the fast food industry. We insure over 4,000 foodestablishments from the smallest of takeaways to large restaurants andeverything in between. With competitive quotations from a range ofleading insurers, a dedicated claims team and an expert team of ‘inhouse’ underwriters, we are here to assist you with your insurance needs.Contact: Phil HodgsonTel: 0330 134 4558 or 08448554606Email: [email protected]: www.smeinsurance.com/business-insurance/food-and-drink/takeaway/

Salt & VinegarT Quality'Suppliers of fish and sundries to the fish and chip industry.'Contact: Derek DewsTel: 07769 933 002Website: www.tquality.co.uk

F Smales & Son LtdSupplier of frozen fish, seafood and catering products. The UK's number one supplier of frozen at sea fillets to thefish friers, with the widest choice of frozen at brands in the market.

Contact: Simon SmalesTel: 01482 324997Website: www.smales.co.uk

VandemoorteleP100 has over 60 years of frying experience, helping to create greattasting food time and time again. Being refined to the purest level, P100offers unrivalled consistency in taste and freshness from the firstportion to the last.Contact Stephen BickmoreTel: 0208 814 7810 or 07912 389446Website: www.vandemoortele.com


NFFF AGM & President’s Banquet& Ball – Less than a week away!

Drinks Reception6:00pm – 6:45pmAugusta Suite

President’s Banquet & Ball7:00pm – till late

StarterRoasted Duck BreastAsian plum chutney, shreddedduck salad with cucumber and ricewine vinegar dressing

VegetarianWelsh Goats Cheese TartPear chutney, red pepper, rocketsalad

Fish CourseFish & Chipswith lemon salt and caper aioli

Main CourseTrio of Welsh LambRoasted rump of lamb, lamb and

mint sausage, shepherd’s pie,peas and green beans, swedemash, redcurrant jus

VegetarianLeek & Potato CrumbleCarrot & sweet potato, grilledseasonal vegetables

DessertBara Brith TrifleHoneycomb, spiced Welsh HilltopHoney gel, ice cream

Tea, Coffee & Petit Fours

Table WinesSauvignon Blanc Reserva,Paso Ancho, Valle Central, Chile 2015

Tempranillo, Merlot, Syrah, Cal Y Canto

Tierra de Castilla, Spain

Celtic Manor ResortColdra Woods, The Usk Valley, Newport, South Wales

25th September 2016

CelticCrusade

The NFFF President's Banquet &Ball heads to Wales

The NFFF is delighted to announce that the 80th AGM and President’s Banquet & Ball, will be held at theCeltic Manor Resort in South Wales on Sunday 25th September 2016.

The five-star award-winning Celtic Manor Resort is set in more than 2,000 acres of panoramic parkland at thegateway to Wales. The black-tie event will offer a truly fantastic evening of entertainment as well as fine food,

wine and dancing into the early hours.

Tickets Accommodation

Tickets for the event are now priced at a superb value of £75or £675 for a table of 10. Theprice includes everything you'dexpect at the NFFF's event of theyear including a high qualitynight of entertainment.

Book your tickets today:Tel: 0113 2307044Email: [email protected]

Entertainment

Get ready for a truly fantasticevening of entertainment withcomedian & impressionist DannyPosthill followed by LorraineCrosby plus much more to berevealed on the night!

For guests wishing to stay thenight at the Celtic Manor please callthe reservations team direct on01633 410337. Other hotels nearby are stillavailable.

Principal SponsorJames T Blakeman & Co Ltd


A third of consumers would eat fish and chips more often if therewas a more varied selection of portion sizes available, accordingto a new research project undertaken by Seafish and AHDBPotatoes.

This project has been developed to assist fish and chip shopoperators make informed decisions concerning the nutritionalvalue of fish and chips – with the project also looking at portionsize variability throughout the UK and consumer preferencesregarding such topics as portion size and nutritional content.

There have been three distinct strands to the overall research.First, the Consumers Preferences Survey element of the projectinvolved surveying 1,500 consumers across the UK and seekinginsight into their buying behaviours and preferences regardingfish and chips. The second thread, the Portion Size Surveyelement – involved the undertaking of mystery visits to just under600 different fish and chip shops across the UK to purchase andweigh portions of fish and chips, the results of which will providethe fish and chip industry with a comprehensive overview of thewide variance that exists regarding the different portion sizes thatare available to the consumer. The third thread and most involvedelement of the research involved the preparation and cooking offish and chips (and mushy peas) utilising a wide variety of variableparameters – such as temperature, cooking time, cooking media,etc. – in order to provide a substantial and robust base level ofsamples for subsequent nutritional analysis. This nutritionalanalysis looked at such elements as proximates (protein, fat,energy (kcal and kJ), cholesterol), carbohydrates, fibre, fattyacids, inorganics (such as salt), and vitamins and minerals.

Following up the research, Seafish and project partners AHDBPotatoes, with support from a number of other key industrystakeholders, have developed an industry communicationscampaign, Enjoy Fish & Chips, to inform and educate fish and chipbusiness operators about the research findings and moreimportantly to relay to them, the resultant business growthopportunities that can be grasped by operators as a result of theresearch. The campaign which launches in mid-September, willfeature a bespoke web portal detailing the research results, alongwith a wide variety of online support resources, includingdownloadable marketing materials, tips and advice on how tomanage portion sizes, implement best practise cooking methodsand display nutritional advice effectively; and will alsodemonstrate the cost savings that shops can make by adaptingtheir portion sizes to suit their respective businesses.

The website, when launched, will be available atwww.enjoyfish&chips.co.uk

Fish and Chips NutritionalAnalysis & ConsumerPreferences Project

FishFriersTHE

REVIEW


FISH, CHIPSand fundraising

The RNLI is the charity that saves lives at sea

Royal National Lifeboat Institution, a charity registered in England and Wales (209603) and Scotland (SC037736). Registered charity number 20003326 in the Republic of Ireland.

14–16 October 2016

Serve up a Fish Supper for the RNLIFish Supper is an annual fundraising event to support the lifesaving work of the Royal National Lifeboat Institution. From 14−16 October, people around the UK and Republic of Ireland will host fish-themed suppers at home with friends and family to raise donations.

You can get involved and make a real difference

Not everyone is a Masterchef or can host their own Fish Supper, but they may want to get involved to support the RNLI and raise vital funds. You can help with this and make a real difference. From hosting a Fish Supper in your own restaurant, to special menu deals, donation points or just spreading the word in your community. It's a great way to connect with people in support of a good cause.

Will you cook up a storm and help save lives at sea?

Visit federationoffishfriers.co.uk/fishsupper to find out how to get involved.

Knock KnockWho’s there?

Fish!Fish who?Bless youShare your Fish

Supper plans on

#RNLIFishSupper

FishFriersTHE

REVIEW



Meet the Vito XS

Since 2011 the V80 portable oil filter system has beensuccessfully sold into the Fish & Chip industry and continues togrow since we became members of the NFFF. Their continuedsupport has enabled our machine to be presented in theirTraining Academy to all up and coming Fish Friers.

To extend our range and to appeal to alltypes of Fish Friers and their fryingmediums we wanted to design a mobilevacuum system for those who still prefer toempty their pans. As there was not much tochoose from in this market – the VITO XSwas born.

Rob Frank – MD of VITO UK Ltd, a designengineer much of his working life flew toVITO AG in Germany and tells the story.

“When we looked into the few machines onthe market, it was very clear they had beenconstructed from various parts not relatedto the food industry.

The first item was the internal pipeworkmade up from plumbing fittings, very smallbore and not food quality. The pumps wereok but slow and using animal fats meantthat the chances of heating the fat quickly

were difficult due to the internaldesign.

Also the fact that the filtermedium was at the bottom ofthe unit meant that cleaningwas difficult.

Overall we were not impressed bythe standard.

So we set out to have a machine that could filter the oil or fat inno longer than 4- 8 minutes (depending on size of tank) byvacuuming the oil out of the fryers through a top mounted filterpaper 100% biodegradable and pumps back into the fryer in thesame time set out.

Cleaning the unit had to only involve wiping down the outside andwashing the filter frame. In addition, heating the animal fats hadto have a maximum time of 30 minutes from cold or keeping ithot when cleaning the fryer before returning the oil. This wasachieved by a clean sheet design not copying any of ourcompetitors as this would have not achieved such a wellperforming machine.

The conclusion is, it is far safer to use, as no hot parts have tobe removed or repositioned before filtering the next frying tank”

Come along and see for yourself and chat with our staff at theFast Food Show

Vito UK will be exhibiting at the Fish Fryingand Fast Food Show

FishFriersTHE

REVIEW



Thank you David Lovell!After 50 years of service, David Lovell will retire from Kerry Food Service onSeptember 28th, 2016.

David joined Kerry in August 1966 as an accounts clerk in Spillers Regional HeadOffice in Bristol. He then transferred within the Group to Caperns (bird seedingredients) as Factory Accountant progressing to Henry Jones as CompanyAccountant and completing his accountancy studies with a CIMA qualification.

In the late 70’s Spillers reorganised and Henry Jones transferred within the Groupto the Lucas group of companies, David took the reins of HJ and together with thecatering sales of Lucas created the Lucas Catering Division serving all parts of theFoodservice market to ensure excellent growth in this developing market.

Dalgety took over Spillers in the early 80’s creating the new Dalgety FoodserviceDivision with David at the helm until 1998 when Kerry acquired Dalgety and KerryFoodservice was born combining Dalgety and the fledgling Kerry foodservicesections.

In addition to his foodservice career David looked after the LUCAS Brand whichserves the independent Butchers market in the UK .

David led the acquisition and integrationof Crispex/Dinaclass/Finedine/S H Philips(Goldensheaf) /Palmer Cereals and PeakIngredients and leaves behind Brands(Goldensheaf/Henry Jones/Dinaclass/Chicken Train /Lucas) which are not onlymarket leaders but also provide Kerrywith valuable foundations for furtherprogress within these fields, thus buildingthe Kerry Fish & Chip and Southern FriedChicken and Independent Butchersbusiness.

“David has been an absolute sterlingservant for the industry as a whole andhas worked selflessly to improve thetrade over the several years he has beeninvolved. He is a great people’s personand also a great friend.”

Tony Rogers, VA Whitley Chairman

"Generous with friends, colleagues andbusiness partners, David Lovell has beenalways high spirited in the many yearsworking with Fast Food Systems /Southern Fried Chicken and has helpedus achieve our goals and superbcustomer satisfaction. He has a keenperception for the food service industryand we will miss him. We wish David allthe best for his retirement.”

The Fast Food Systems Ltd Team

"When David Lovell retires at the end ofSeptember the trade will lose a true Giantand supporter of the trade. I have alwayslooked up to David's wisdom andknowledge and would like to thank him,on behalf of the trade, for all that he hasdone and wish him a very happy anddeserved retirement."

David Briggs, Friars Pride Chairman

“Some weeks ago I awoke one morningwith a day to be filled by attending a NorthWest Friers meeting and later some gardening. Little did I realise that I would havemy brain scrambled by the news that David Lovell, Business Director of KerryFoodservice, was on the point of retiring.

The reason for me being taken aback was that in my previous roles as Presidentand General Secretary of the NFFF I had had the privilege of building up a fruitful

relationship between his company and theNFFF and developing a friendship whichhas lasted since those early days in 1992when I was charged with finding premisesin Leeds capable of housing both officesand a fully equipped Training School whichnow has become the Training Academy.

Over the past 24 years many companieshave loyally supported the Federation butKerry Foods through David has been one ofthe most outstanding with theircontribution. It is difficult to believe thiswould have been maintained at such a highlevel without David’s input. Never one toclaim the limelight he will be greatlymissed. He has certainly earned hisretirement and on a personal level I willmiss him as will the Federation and thesupply industry as a whole.”

Arthur Parrington, Former NFFF President

“The Fish & Chip industry is a relatively tightly knit community, historicallydominated by independent Fish Friers and independent suppliers.

David Lovell ventured into this community and it was obvious to everyone, within avery short space of time, that he was “... a man with whom we could do business”.

David has been staunchly and actively involved in the Fish & Chip market and thesupport provided by David has been tangible. As a significant sponsor of the AnnualFish & Chip Awards, in his capacity as the President of NEODA and through his driveand energy David has unselfishly supported the Fish & Chip market.

He ensured that his principal brands, Goldensheaf, Henry Jones & Dinaclass, werepromoted, profiled and even cherished!

David Lovell is a kind, thoughtful and loyal friend. David’s contribution has beenenormous and his many friends will miss him”.

Duncan Mclean, Henry Colbeck MD

“David has always been a keen supporter of the NFFF and the wider fish and chipindustry. The support we have received from Kerry Food Service for our trainingacademy has helped ensure that we have a state of the art facility to inspire thestudents and enable us to demonstrate best practice so they are fully equipped withthe knowledge to go on to run successful businesses. David has also regularlyattended our Associate Member and Promotions Meetings, his input has beeninvaluable and will certainly be missed.

I would like to take this opportunity to thank David and wish him a very happyretirement on behalf of the NFFF and the entire fish and chip industry.”

Andrew Crook, NFFF Treasurer


When I was 10 years old, I used to help my father, uncle andgrandfather in the fish and chip shop. I could get potatoes downready for chipping and also make the batter, the secret batter recipewhich every shop has, which is passed down through thegenerations. We used a yellow Crypto Peerless automatic battermixer, which matched the F2F chipper and 56lb Crypto potatorumbler. We used to get the machines serviced by Crypto Peerlessevery year.

I would fll the bucket with cold water, scoop in plain flour from theflour bin, add to the mixing water until smoother, add salt to tasteand colouring, a red colour which was cochineal made from insects,it gave a nice yellow colour to the batter. Then we added batterpowder, which was made from sodium bicarbonate (wheat flour, tokeep the ingredient separate) and cream of tartar (an acid found inwine making/ fruit juice). This was approximately 1969, when it wasso much more simple.

It then became bad to add colourings, so we made batter with noadded colourings, which was ok but the batter just took the colour ofthe cooking oil and was paler. We then used Leighton’s batter powderwhich contained the colouring Tartrazine sunset yellow.

At one time I could not purchase our normal batter powder so I wentin search of a replacement. Some did not know what batter powderwas, they prefer to sell the ready mixed flour and batter ingredient. I

found that Leighton’s had been taken over, and found a veryknowledgeable gentleman who seemed to have all the answers tomy problems, and I used Middleton’s batter powder.

The theory for batter is by adding the sodium bicarbonate which isactivated by an acid, it produces carbon dioxide, which makesbubbles, which produces lift in the batter. I have used sodiumbicarbonate without acid, and it still has the same effect, so perhapsour water is slightly acid.

When I met Stelios Theocharous of the natural batter company, nowCeres, he told me that he uses natural colourings. So I changed tohis batter powder which used Beta Carotene, a natural colouring andBicarbonate of soda. At this time I am still using this. But I have beentold that is going to be discontinued.

I am going to use Leighton’s batter powder again. It contains SodiumBicarbonate, salt, rice flour, Monocalcium Phosphate and Annatto anorange-redcondiment andfood coloringderived from theseeds of theachiote tree (Bixaorellana)

I have looked upCochineal, andfound it is anatural colouringwhich hasbecomecommerciallyvaluable andused again. Onereason for itspopularity is thatmanycommercialsynthetic reddyes were foundto becarcinogenic.Things seem tohave come full circle, I have used flow cups, tried MSG, used spicedflour, but in the end it is better to stick to the tried and tested batterand not alter our national treasure , Fish and Chips.

The basic components of batter have not changed for years. Yes wecan have heat treated flour, which makes a crisper batter and holdsless frying medium. Also we have the new Pulse flour, which holdsless frying medium and contains no gluten.

I have always made my own batter, but have tried most of the otherbrands. The way to make good fish and chips is quality filtered fryingmedium at the correct temperature, good quality potatoes and fish,a batter which you are happy with, experience and passion. Anyonecan make good fish and chips, the hard bit is to be able to consistentlyproduce quality fish and chips all the time, which is not a secret , justlots of hard work and years of practicing.

Battered through the years

FishFriersTHE

REVIEWISSUE 6 SEPTEMBER 2016

By Marcus French, French’s

James T. Blakeman & Co. Ltd.Newcastle-u-Lyme, Staffs. ST5 7UF

Tel: 01782 569610 e-mail: [email protected]

www.blakemans.co.uk

The Supreme Sausage

SHEER CLASS

FishFriersTHE

REVIEW


A better batter fromColin at Cromars

Colin Cromar ofCromars Fish andChip Shop in StAndrews,Scotland’s currentregional Fish andChip Shop of theYear, used to makehis own batterusing a classic mixof flour, chilledwater, vinegar andbaking powder.

Looking for consistency and keen to save time, whilst maintaininghis extremely high standards, Colin began working with MiddletonsFoods to create his own bespoke batter.

The resulting product, which is mixed with an electric mixer, needsonly chilled water added to it to produce a wonderful light and crisptempura style batter.

Says Colin Cromar: “This new batter has a very thin consistency,passing through a flow cup in 25seconds.”

“I was very keen to get more out ofmy batter, which I certainly do now- this batter lasts a great deallonger. All I have to do is keep itwell chilled.”

Colin continued to say that he feltMiddletons had done a great joband he was keen to recommendthem to others.

“The batter looks and tastes the

same every single time. If I havea young frier in for me one day, ifI am on holiday for example, Iknow that the end product willturn out just the same,maintaining my usual highstandards. It gives me enormouspeace of mind. Beforehand mybatter mixing was not an exactscience, and it was also time consuming.”

Colin finished: “Whilst I am a fan of making many things fromscratch and using traditional methods where possible, in this caseusing a bespoke batter mix created just for you from a reliable firmlike Middletons is certainly the way ahead. Customer feedback hasbeen very positive with our light and deliciously crispy batter goingdown very well indeed.”

www.cromars.co.uk

Call 01325 377189 or Buy online@ www.premier1filtration.com

Rectangularfor

Bitterling BLA 170

KiremkoBasket Liner for

4 x Finer Filtration

SuperpadWhite Clear Flow

Single Pass+

42cm disc forMerlin, BitterlingAries and Puraand

=

or SuperSorb®CarbonPad

By Colin Cromar, Cromars


Meet the MillersBrief historyon MillersFish & ChipsThe Miller family hasbeen in the fish andchip industry for over75 years and is nowinto its fourthgeneration. It wasmy greatgrandfather JoeMiller who beganthings when he opened the first family fish and chip shopduring the war. His son Jim Miller (my grandfather) openedfour fish and chip shops around York 51 years ago, includingthe one in Haxby. My father David Miller trained in a Michelinstarred restaurant in Geneva before working as a chef on theluxury liner the QEII before joining the family business about30 years ago.

The history of Millers batterWe have used various methods and mixes over the years buthave constantly tried to improve and perfect our recipe fromday one. For example we used to rice cone our fish before

battering for years however within the last year we havechanged this and now we don’t use rice cones anymore. Wehave found that this has improved the quality of our fish,providing a crisper finish, more even colour and the productnow travels better which is essential for our take awaybusiness.

The importance of having a consistent batter!It is so important to keep your product consistent no matterwhat industry you are in and here at Millers we apply thatsame mentality across the whole business - not just thebatter. To do this we put certain procedures in place to makesure every member of staff is following the correctguidelines to create a perfect mix every time. We feel thatthe batter mix should be the same for each customerwhether it be at 11:30am in the morning or 10:55pm at night.It should be fresh, cold and most importantly the correctconsistency!

How you go about making it consistent?We obviously have a standard recipe with ingredients andtheir specified weights and measurements but we also takeextra measures. For example, flour properties can changeseasonally so we train our staff how to recognise when thebatter is right by feel during the mixing process. In ouropinion the worst thing you can do is over whisk your battermaking it too flat.

Do you make your own batter fromscratch?At the moment we are using a mix but it is what we do withit that makes our batter so different. Our whisking processis unique and a crucial part of making our batter the way itis. We use certain measurements and a storage system thatis very important to making our batter different from therest!

15FIND US ON

By David Miller, Millers Fish and Chips

FishFriersTHE

REVIEW


From humble beginnings of a single fish and chip shop in the heartof the West Midlands, just over 50 years ago, to a group of 5companies employing over 250 people. A family owned businessMiddleton Foods, produce Batters, Breadings, Meat Glazes,Coaters, Reformed Products and Catering Mixes.

Middleton’s New Gluten Free FactoryMiddleton Foods has opened a new 5,000 square feet stand-alonegluten free factory at its site in Willenhall, West Midlands.Dedicated specifically to manufacturing gluten free products, thebuilding took six months to complete and can produce over 100tonnes of naturally gluten free batter, curry and gravy mixes aswell as a range of seasonings and bakery products per week. Withthe gluten free market growing significantly, Middleton Foods waseager to create an environment in which all wheat products wereremoved, giving full control over manufacturing and eliminating therisk of cross-contamination completely.

Middleton’s Gluten Free Batter MixMiddleton’s currently offer its Gluten Free Batter Mix, which is nowavailable in 1kg and larger a 16kg bag. Made using Doves Farm

gluten free flour, thebatter mix is endorsedby the Coeliac Societyand carries theinternationallyrecognisable crossedgrain symbol identifyinggluten free products. In

addition the Middleton’s productis listed on the Coeliac UKwebsite and Middleton’s workalongside Coeliac UK topromote the correct usage ofGluten Free products inrestaurants and take-aways.

Middleton’s GlutenFree Curry & GravyThere is a growing demand forquality gluten free curry andgravy products within the Fishand Chip trade. These newproducts have been tested andtrialled within the Fish and ChipIndustry to ensure they are topquality products tailored to themarket.

These products are made in Middleton’s stand-alone gluten freefactory and are suitable for those looking for a specific gluten freeoption on the menu or as a replacement product that is suitable forgluten and gluten free diets.

Both new products are free from gluten, have no artificial colours,have no hydrogenated fat and are both suitable for vegetarians.

For further information please call: 01902 608122or email: [email protected] visit: www.middletonfoods.com

For the fish frier, this development not only means additional peaceof mind that the products they are buying are 100% gluten free, butit also creates a wider range of products to choose from, both nowand in the future as new ideas are developed and helps to bring thecost of gluten free ingredients down. Ryan Baker, Sales Manager,Middleton Foods, comments: “As a company we are committed todeveloping a whole range of gluten free products. We now have anew, fully operational, stand-alone gluten free factory that willproduce a range of products for the fish and chip trade, bakery,catering and butchery markets. We launched our new Gluten FreeCurry and gravy products on the 4th July this year and aredelighted with the response so far”.

At Middleton Food Products we also like to offer our customersextra help in achieving consistently good batters. Middleton’s arethe only batter company to offer free of charge flowcups to ourcustomers to help them maintain consistently superior cookedproducts. For free samples, information or to request a site visitfrom our sales team, please visit us on www.middeltonfoods.comor call our 24 hour helpline on 08453 706550.

Watch out for this minefield!


The Nation’s favourite batters...

For samples and enquiries Tel: 08453 706550 www.middletonfoods.com

Follow us on Twitter @Middletonfoods

...used by Award Winning Fryers

FishFriersTHE

REVIEW



FRY I.T. 2017 is off to a great start,with an all-star line up alreadyconfirmed for the show to be held atWestpoint Exeter on Sunday 19thMarch 2017!

The exhibition will offer a jam-packedday of show promotions, the opportunity to meet with suppliers and theFriars Pride team, show promotions, product sampling and much more.Once again, maintaining the ‘family business’ environment, there will plentyto keep children entertained too, from balloon modelling to face painting.

Westpoint Arena is situated in the heart of the South West, which is not onlyideal for Friars Pride’s Plymouth and Poole depot customers, but for the restof the UK too, with the M5 a matter of minutes away from the venue and thehistoric city of Exeter only 6 miles away.

With ample free parking and entry into the Apple iPad prize draw with everyticket registration, make sure to save the date and get ready for the ultimateexhibition for the Fish and Chip and Fast Food trade!

Product launches and innovations in the tradeOnce again, FRY I.T. 2017 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 of newand existing products and sample what’s on offer. Perfect for ‘trying’ beforetaking advantage of the promotions available!

Something for the whole familyFriars Pride is a family business, therefore FRY I.T. is organised with thewhole family in mind. As always, the day will cater (quite literally!) for thewhole family and will include free balloon modelling, face painting and more,ensuring every visitor can take advantage of the ‘one day only’ showpromotions!

Exclusive show dealsShow deals, discounts and bumper special offers will be availableexclusively on the day of the show, with each visitor given a Friars Pridegoody bag, containing a FRY I.T. 2017 order form, ensuring outstandingpromotions and brand new products are noted down easily.

FREE seminarsFRY I.T. 2017 returns with seminars by leading speakers within the industry.Previously there have been business- benefiting seminars on portion control,advertising, children’s meals, using technology and maximising your menu.In conjunction with Friars Pride’s Marketing Club, FRY I.T. 2017 will hostinvaluable FREE seminars to improve any business within the industry.

Back by popular demand, The Drywite Equipment Shop!The Drywite Equipment shop will also be back, by popular demand, whereany equipment purchased can be taken away on the day, at a superbdiscount.

Fry I.T. 2017 - Ready to hit the South West with a stellar line-up!

ALREADY CONFIRMED:Batter, Condiments & Dried GoodsAB Mauri - DCA DonutsAmerican Chip SpiceFast Food SystemsHeinzKeejaysKerry; Henry Jones andGoldensheaf, DinaclassKing AsiaMiddleton FoodsThe Really Green Pea CompanyWeston Catering

Frying Fats and OilsDuncrue - Q Toreno, Friars Choice,Spavins Beef DrippingFriWiteQ Frying Fats and Oils

Frying Range, Equipment & SignageAdvanced Stainless AluminiumProductsDrywiteDrywite Equipment ShopElite ShopfittersEspresso EssentialFlorigoKFEWeston Catering

Frozen Goods42nd Street Beef Burgers42nd Street Chicken 42nd Street Classic SausagesDouble A KebabsGolden DelightInnovate FoodsMcWhinney’s SausagesMr President BeefburgersOcean Sound FishcakesPenny Lane Catering Sausages &Halal SausagesPic-a-Chic

PukkaQ Chicken Nuggets and SteaksTriple CrownWrightsWhitbyFishAtlantika – Ocean TrawlersJFK GadusRammi

Packaging, Cleaning & PreparationCoverisDempson LtdHook and Fish Packaging RangeKeCoMiddleton Paper

DrinksCott BeveragesMontgomery WaterSnowshockVimto

And more!Fisherman’s MissionNational Federation of Fish FriersNational Fish and Chip Day 2016Seafish – National Fish & ChipAwardsYoung Fish Frier of the Year

To pre-register for your FREEtickets and your chance to win anIpad, head to:www.friarspride.com/fry-it Friars Pride on Twitter: @FriarsPridePeterborough Head Office andDepot: 01733 316400Basildon Depot: 01268 720140Norwich Depot: 01603 721127Nottingham Depot: 0115 9381860Swindon Depot: 01793 752216 Poole Depot: 01202 743177Plymouth Depot: 01752 262323

The competition was founded by Kelvin Lee and Briar Wilkinson in memoryof their late father Malcom Lee, and is now into its 20th year of running.

The semi-final stage took place on the 23rd & 24th August at the NFFFTraining Academy based in Leeds and this year it was run and judged byKelvin Lee (Drywite Limited), Andrew Crook (NFFF Treasurer), MarkDrummond (Drywite Young Fish Frier of the Year Lead Judge), Michael Pili(NFFF Quality Award Assessor), Daniel Harding (YFFY 2009/10 Winner),James Ritchie (Independent Fish and Chip Shop of the Year Winner 2016),Nikki Hawkins (Seafish & NF&CA Events Manager) and Courtnay Baird(NF&CW Head of PR).

On the semi-final day 2016 winner Ryan Hughes of the Crispy Cod said“Getting to the semi-final stage is a huge achievement and one to be proudof! So I offer a massive congratulations to each and every candidate, youare all obviously talented at what you do, and also passionate about theindustry to get this far. I hope the day was enjoyable and that all the youngfriers came away with the knowledge you all gave your best.

I know this year we have had a lot of new entrants to the Drywite Young FishFriers of the Year Award and I remember the first time I undertook the semi-final stage. I was excited but very nervous and the nerves got the better ofme. I could have done so much better, but I got my feedback from thejudges, which made me want the award even more. The next time I feltcomfortable being at the NFFF Training Academy and thoroughly enjoyedthe day.

Candidate advice?I wish every candidate all the best of luck. A little advice from me in the nextstage at your own shop, be yourself and don't get nervous and stressed. Tothose that don't go through, get your feedback. 100% it's this that makesyou more experienced and that makes a winner. I must admit I'm missingbeing a candidate this year and wish I could do it all over again. Anyway goodluck everyone, and hope to see you all at the National Fish and Chip Awards,

when the winner of the Drywite Young Fish Frier of the Year 2017 will beannounced.

The day consisted of a practical exam, where the candidates would prep andfry their own fish and chips. Here they must show the judges that they fullyunderstand all the elements of how to produce top quality fish and chips.This was followed up by a PR presentation in which the students outlinetheir own media plan, how the winner of the Drywite Young Fish Frier of theYear 2017 can best promote the industry in 2017. The reason behind this isthat the Drywite Young Fish Frier of the Year plays a crucial part inencouraging new friers to join the industry and it showcases the careerswhich are available for young people entering the trade. The final part ofthe day for the young friers was a presentation on ‘How Education andTraining has influenced me and my career development.’

Mark Drummond stated, "Winning the Drywite Young Fish Frier of the YearCompetition is probably the highest accolade for an individual in ourindustry and it is a great achievement for all who win, who are finalists andsemi-finalists. It is only possible because of the commitment of Drywiteworking together with industry partners such as the NFFF, and the fact thathigh profile individuals in the industry such as James Richie, Mike Pili,Andrew Crook and Dan Harding volunteer their time to help judge theaward. Thanks to all involved."

Kelvin Lee, Managing Director of Drywite Ltd, said: “I spent a thoroughlyenjoyable couple of days at the National Federation of Fish Frier’sheadquarters in Leeds, helping to judge the 10 semi-finalists for the 2017Drywite Young Fish Frier of the Year Competition together withrepresentatives from Seafish and the NFFF. All ten semi-finalists wereextremely talented young people. However, having now judged them on theirpractical skills as well as their marketing and presentation abilities, wehave been able to pick five exceptional candidates to go through to the final”.

“The next stage of the competition will be the mystery shop visits which willtake place within the next few weeks when the five finalists will be judgedon their practical skills within their own working environment”.

Drywite Young FishFriers Frying HighSince its inception in 1995, the Drywite Young Fish Frier of theYear competition has flourished with each year; thecompetition becoming fiercer, with more and moreparticipants developing in their careers as fish friers. Thisyear was no exception; the standard exceptionally high and theNFFF HQ had two excellent semi-final days.

FishFriersTHE

REVIEW



FishFriersTHE

REVIEW


Andrew HillierHarbourside Fish & ChipsPlymouth www.barbicanfishandchips.co.uk

Andrew HillierShop Name - Harbourside Fish & ChipsYears in the Industry – 3 years

Amy HorsleyMister C’sSelbywww.mistercs.co.uk

What is your first memory offish and chips? Tucking into akids portion at my first gamewatching Southend United withmy GrandadWhy did you enter the DrywiteYoung Fish Frier of the Year? To be able to promote an industrythat I deeply care aboutFavourite part of your job? Engaging with customers on aday to day basisWhat would you be if youweren’t a fish frier?

A teacherMushy Peas, Curry Sauce orGravy? Curry SauceWhich celebrity would youchoose to be your fish fryingapprentice and why? Jamie VardyWhich three people, dead oralive would you comprise foryour perfect fish and chipsupper? Alan Sugar, My Dad, Ellie Goulding

George PapadamouPapa’s Fish & ChipsHullwww.papasfishandchips.com

George PapadamouShop Name - Papa’s Fish & ChipsYears in the Industry – 10 years

James HoulstonShop Name - Our PlaiceYears in the Industry – 9 years

Luke PopeShop Name - BankersYears in the Industry – 7 years

What is your first memory offish and chips? The local chippyon the way back from mygrandparentsWhy did you enter the DrywiteYoung Fish Frier of the Year? To win! This is an amazingopportunity which will further mycareer to a great lengthFavourite part of your job?Managerial dutiesWhat would you be if youweren’t a fish frier? Gastro Chef

Mushy Peas,Curry Sauce or Gravy? Mushy PeasWhich celebrity would youchoose to be your fish fryingapprentice and why? MargotRobbie, as she is cast in manyfilms. What better way than themovie industry to get your nameWhich three people, dead oralive would you comprise foryour perfect fish and chipsupper? Gordon Ramsey,William Shakespeare, Her Majesty the Queen

What is your first memory offish and chips? Looking roundthe shop and watching howeverything was done before webought the shopWhy did you enter the DrywiteYoung Fish Frier of the Year?Because it’s a fantastic learningcurveFavourite part of your job?Putting out a great qualityproduct and customer serviceWhat would you be if youweren’t a fish frier? I would stillbe in school

Mushy Peas,Curry Sauce or Gravy? – Curry sauceWhich celebrity would youchoose to be your fish fryingapprentice and why? RussellHoward, because he’d be reallyfunny to teachWhich three people, dead oralive would you comprise foryour perfect fish and chipsupper?My grandad, Jack Garratt,Ryan Reynolds

What is your first memory of fishand chips? Rumbling potatoes on abusy Friday night while watchingmy dad on the friersWhy did you enter the DrywiteYoung Fish Frier of the Year?Great opportunity to pursue mypassionFavourite part of your job? Hugely diverse role which includeseverything from training, webdesign and of course frying greatfoodWhat would you be if you weren’t afish frier?

After working as a doctor I’ve realised there reallyisn’t another career out there for meMushy Peas, Curry Sauce orGravy? Neither, I’m a bit strangeand like baked beansWhich celebrity would you chooseto be your fish frying apprenticeand why? Gordon Ramsey, as I’msure the stress of a busy shift wouldgive him something to rememberWhich three people, dead or alivewould you comprise for yourperfect fish and chip supper?Dad and brothers

The Finalists

are...

Elise BoothroydShop Name - Fochabers Fish BarYears in the Industry – 2.5 years

What is your first memory of fishand chips? Doing the potatoes after schoolevery nightWhy did you enter the DrywiteYoung Fish Frier of the Year? To improve myself as a fish frierand get involved with the industryFavourite part of your job?Socialising with the customersWhat would you be if you weren’t afish frier? I would have to have along think

Mushy Peas,Curry Sauce or Gravy? Mushy peasWhich celebrity would you chooseto be your fish frying apprenticeand why? Andrew CrookWhich three people, dead or alivewould you comprise for yourperfect fish and chip supper?Mike Pilli, Mark Drummond, GreggHoward

FishFriersTHE

REVIEW



23FIND US ON

Hank KloppersShop Name - Papa’s Fish and ChipsYears in the Industry – 9 years

Hank KloppersShop Name - Papa’s Fish and ChipsYears in the Industry – 9 years

Maria Magda IllioiuShop Name - Real Food CafeYears in the Industry – 6 Months

Maria Magda IllioiuShop Name - Real Food CafeYears in the Industry – 6 Months

Daniel StraughanShop Name - 149 Fish andchips @ Barnard CastleYears in the Industry – 5 years

Daniel StraughanShop Name - 149 Fish andchips @ Barnard CastleYears in the Industry – 5 years

Sam ParryShop Name - Top ChippyYears in the Industry – 2 Years

Sam ParryShop Name - Top ChippyYears in the Industry – 2 Years

Paul GunnShop Name - The Bay Fishand ChipsYears in the Industry – 4 years

Paul GunnShop Name - The Bay Fishand ChipsYears in the Industry – 4 years

The Semi-Finalists

are...

What is your first memory of fishand chips? Being at SkeggyWhy did you enter the DrywiteYoung Fish Frier of the Year? To be an ambassador for youngpeopleFavourite part of your job?The position and team workWhat would you be if you weren’t afish frier? Mechanic

Mushy Peas,Curry Sauce or Gravy? Curry SauceWhich celebrity would you chooseto be your fish frying apprenticeand why? Johnny Depp, It would be goodpublicity

Which three people, dead or alivewould you comprise for yourperfect fish and chip supper?Robert Downey Jr, Johnny Depp,Katie Perry

What is your first memory of fishand chips? Getting cod bites by the seafrontwith my parents Why did you enter the DrywiteYoung Fish Frier of the Year? To learn as much as possible and togain new skills and knowledgeFavourite part of your job? Frying during busy periodsWhat would you be if you weren’t afish frier? Accountant

Mushy Peas,Curry Sauce or Gravy? Curry sauceWhich celebrity would you chooseto be your fish frying apprenticeand why? James Corden to provide theentertainmentWhich three people, dead or alivewould you comprise for yourperfect fish and chip supper?Barrack Obama, Arsene Wenger,Usain Bolt

What is your first memory of fishand chips?Winning fish and chip shop of theyear at the BayWhy did you enter the DrywiteYoung Fish Frier of the Year?To learn more and meet new peopleFavourite part of your job?Making customers happyWhat would you be if you weren’t afish frier?In the R.A.F

Mushy Peas,Curry Sauce or Gravy?Curry sauceWhich celebrity would you chooseto be your fish frying apprenticeand why?Eddie Murphy, because he wouldmake work funWhich three people, dead or alivewould you comprise for yourperfect fish and chip supper?Michael Jackson, Eddie Murphy,Gordon Strachan

What is your first memory of fishand chips?Peeling potatoesWhy did you enter the DrywiteYoung Fish Frier of the Year?To further develop my careerFavourite part of your job? Frying quality fish and chipsWhat would you be if you weren’t afish frier?Lorry driver

Mushy Peas,Curry Sauce or Gravy?GravyWhich celebrity would you chooseto be your fish frying apprenticeand why?Alan Carr, would be a good laughWhich three people, dead or alivewould you comprise for yourperfect fish and chip supper? – Elvis Presley, Liam Gallagher,Jesus

What is your first memory of fishand chips? When working behindthe range, not to make a fire!

Why did you enter the DrywiteYoung Fish Frier of the Year? Ientered Drywite YFFF award as itoffers me a great opportunity to learnmore about the industry and have along term career in fish and chips

Favourite part of your job? I like tomeet new people all the time andtry my best to make the best qualityfish and chips. I love everythingabout my job.

What would you be if you weren’t afish frier?

I would beworking elsewhere

Mushy Peas, Curry Sauce orGravy? Mushy Peas

Which celebrity would you chooseto be your fish frying apprenticeand why? Hugh FearnleyWhittingstall, because he’s got agreat passion for food

Which three people, dead or alivewould you comprise for yourperfect fish and chip supper?ColinMcgeoch - The Real Food Café -Manager, Sarah Heward – The RealFood Café - Owner, Adrian Ganea –My boyfriend


23FIND US ON

FishFriersTHE

REVIEW



If you have ever been forced to make an insurance claim which hasbeen settled subject to the Application of Average, you’ll alreadyknow what a savage little blighter Mr. Average can be!

If you haven’t, you’ve probably no idea what I am wittering on about,so here is the Formula of Average to explain things –

Sum Insured

Payout = Claim X --------------------

Current Value

Get it? Well, I thought you wouldn’t. So let me explain how Averagecan work against you in layman’s terms – which is how we like todo things here. I haven’t a clue how to mix the perfect batter, so Idon’t expect you to know about all things insurance. That is why yougo to a Fast Food insurance specialist – to look out for you and

explain the small print.

The easiest way tounderstand the Applicationof Average to an insuranceclaim is to firstlyunderstand that insurancecompanies require you toinsure your businessesfixtures and fittings,machinery, stock – in facteverything in your premise,including the shop frontand glass, for the fullreplacement value - ASNEW.

When calculating your sums insured for the purposes of obtainingan insurance quote, remember this AS NEW golden rule, because ifyou think your frying range is 20 years old and therefore only valuedat £5,000.00, think again, as a brand new one will probably costover £20,000.00, and, if you only insure it for the lower figure, youmight save yourself some premium in the short term granted, butin the event of an insurance claim, Mr. Average will come calling,and trust me, you don’t want that...

So, that said, here is how Average could work against you,explained in its simplest form -

Imagine you insure your fish and chip shop contents for £50,000and you have a claim, say, for a small fire. The man from theinsurance company pays you a visit to calculate and inspect thedamage, and after he has finished, he says “Sorry, but I calculatethat the replacement value of these business contents AS NEW willbe £100,000.00, and therefore, as you are insured for only£50,000.00, that is half of what you should be insured for, so we willpay only HALF OF YOUR CLAIM“.

That could spell devastation to your business, as I am sure you canimagine. Most business insurance, and some household insuranceworks like this, so it’s not just for the fast food industry. As

Insurance Brokers, we can understand both sides of the coin asthey say. Why for instance, would it be fair for an insurancecompany to have to pay out for a full claim when a client has onlypaid part of the actual insurance premium he/she should have paid,for full cover?

But regardless, remember these words of warning, and perhapscut out this article and put it with your insurance papers to remindyou to remember that golden rule – AS NEW. Or better still, dig outyour insurance policy booklet NOW and study your current sumsinsured – are they adequate to replace everything as new? You canalways increase your sums insured with your insurance advisorsmidterm without any bother, so why not do it now?

It may well prevent a whole raft of bother if you were to have aninsurance claim. And stop Mr. Average from paying you a veryunwelcome visit!

Watch out for Mr. Average!By Brian Thornhill, Thornhill Insurance

FishFriersTHE



Shop WatchKirby’s Fish & Chip Shop,Meanwood, Leeds

The recentrefurbishment worksat “Kirby’s” havecompletelytransformed the visualidentity & appeal of thiswell renowned fish &chip shop. Located inthe heart ofMeanwood, WestYorkshire this longestablished traditionaltake-away had gainedan admirablereputation for servinggreat quality fish &chips prepared in atraditional manner. Itwas felt however that“Kirby’s” had becomedevoid of character &personality, the samelevel of care & qualityassociated with thefood was not capturedin the dated &neglected appearance of the shop.

The proprietor Mr. Adrian Midgley felt more than confident in acquiring theskills and expertise of Elite Shopfitters (Leeds) again when he decided torefurbish “Kirby’s” fish & chip shop having worked closely with them in thepast on several of his properties, and it was a mutual feeling that the negativeperception of the shop had to change, the business could not continue toprogress based solely on a reputation for serving great food; the decision wasmade that this long established business needed to improve its appearanceso that the aesthetic attributes of the shop matched the level of qualityassociated with the food on offer.

The entire shop has undergone an impressive & radical series ofrefurbishment works that have created a significantly improved take-awayenvironment which is bright, modern & visually dynamic with a simple yet

effective palette ofmaterials, finishes &lighting usedthroughout.

Notable elements ofthe refurbishmentincluded;

• The complete stripout of the existing shop,all wall & floormaterials, ceilings,lighting, redundantelectrics, counters,fixtures & fittings wereremoved throughout.

• The existing shopfronthas been removed &replaced with a blackpowder coatedaluminium framedshopfront, along with alight palette of “Blue &Grey” ceramic tilingwhich adds a sense of

modernity & simplicity to the traditional nature of the brickwork facade. Anew illuminated fascia sign has been fitted above the shopfront & includesthe “Kirby’s” branding.

• The newly refurbished take-away interior demonstrate Elite Shopfitters(Leeds) ability to combine high quality material finishes & bespoke featuresto create highly original interiors, all of which provide the space with subtlehints of tone, colour and texture which include; a number of finishes includingwhite gloss & red tiling creating a high level border, the ceramic tiles used onthe façade have also been carried through to the customer area of the take-away to keep the colour palette to a reasonable minimum, along with recessedlight fittings & a stainless steel counter with a feature back-lit light blue finishused on the front face. The refurbishment works have given “Kirby’s” fish &chip shop an improved visual identity & greater sense of aesthetics that nowmatch the level of food associated with this fish & chip shop.

Before After

Before After

Before After

T. Quality has created a new “Trawler” range of packagingto replace the leaping fish brand as part of T. Quality’scontinued campaign to further reinforce its position as theNumber 1 Fish & Chip and Fast Food wholesaler.

The contemporary Trawler packaging range took manymonths of deliberation and planning before being put intoproduction with suppliers and distributed throughout theT. Quality depot network. T. Quality’s designers took theocean and fishing theme as inspiration for the strikingwave and trawler boat design to reflect the nature of thenation’s favourite high quality Fish & Chip product inside.

The Trawler packaging range has been designed to beinstantly recognisable with a clean and professional look.The Trawler design is guaranteed to create exceptionalstand out appeal on display at the back of the shop or shelf,attracting new and existing customers to buy across thefull packaging range.

The new Trawler packaging introduces classic typographywith the words ‘The Nation’s Favourite, Fine - Fish & Chips’The new branding brings the heritage and experience of T.Quality to life in a contemporary way that will appeal toconsumers of delicious Fish & Chips.

The refreshed, clean looking design is a completerevolution of the original branding, and demonstrates the

remarkable brandchanges taking placewithin T. Quality.

“We are absolutelydelighted with the newpackaging designs.They look great, andwill certainly provideour customers with aprofessional identity”

Joe Kendrick, Marketing Manager – T. Quality.

• Sail away to profits in the new Trawler range fish & chippackaging

• Contemporary branded design providing your shop witha clear and professional identity

• Perfect portion control each and every time

• Exclusively available nationwide from T. Quality

The full range will consist of Fish & Chip Boxes,Greaseproof Paper, Lined Bags and Carry Handle Bags.

Polystyrene Cups and new product lines will be added tothe range in the forthcoming months so watch this spacefor more from the Trawler brand!

FishFriersTHE

REVIEW



New ‘Trawler’ Fish &Chip Packaging Rangefrom T. Quality

New!

Available from

08452 505605 W W W.TQUALIT Y.CO.UK

IN T RODUCING

THE NE W TRAWLER

RANGE

FishFriersTHE

REVIEW


As part of our ongoingPutting Fish Firstcampaign we aredelighted to introducesome new fishy friendsthat will be coming toKrispies specially forkids.

Mr Krispies new friends – Charlie Cod, Hollie Haddock and others – willfeature on our brand new kid’s meal box (right) and with every singlekid’s meal bought the customer will receive a unique Krispies CollectorsCard. There are eight to choosefrom and each card gives a brief,fun guide to the habitat andbehavior of each fishy character.To find out more we areencouraging people to go to ourwebsite where they can read anddownload longer stories abouteach fish. Based on fact (with aliberal sprinkling of fiction) eachstory will teach the child a littlebit more about each species offish and hopefully make them

laugh too. We also have a fewfun and games on thewebsite to keep thementertained.

All our fish based kid’smeals are made fromsustainably caught fish andare homemade in the shop.We have cod bites and fishcakes or they can choose ourmini portion of fried fish witheither traditional or Krispiesfamous battered chips.

Designed especially forKrispies, our intention is for the fishy characters to engage children andencourage them into Putting Fish First in their diet and choosing fishover other menu items when they visit our shop.

We are extremely excited about our fun new friends and to ensure theinitiative launches with a bang we having a launch on 16th September2016 when between 4.00pm and 8.00pm all kids meals, served in thenew box with a free collectors cards, will be £1.50 and there will beballoons, face painting and more.

Krispies introduce some new fishy friends


31FIND US ON

James Ritchie, SimpsonsFish & Chips showcaseshis skills to the NFFFstudents on the AugustThree-Day Course.

On Tuesday 9th August theNFFF were delighted towelcome James Ritchieguest frier on the course.The appearance of Jamesas our guest frieralongside our other guestfriers that we have had in

recent months and the ones to come in future, on top of our own NFFFawarding winning resident friers, offers students attending the course awonderful insight into how award winning shops are run.

James has done a fullcircle from being a studenton the course to now beinga guest frier which Jameswill explain,

"I was 23 years old when Idid a three day trainingcourse at the Federation inLeeds, Bonny (my wife)and I travelled up, a yearafter we opened our shop, to see if we could learn something new. Wewere taught by the legend that is Arthur Parrington, a man who started

his career in fish and chips 4 yearsbefore my mother was born! Wow,what an achievement.

The course not only taught me howto cook fish and chips and thevariable ways to do so, it put fire inmy belly to make it a success. It’snot something you grow up wantingto do, running a chippy, but onceyou’re in the trade you get whisked

along and want to dobetter and better. I have nodoubt it played a huge partof our winningIndependent TakeawayFish and Chip Shop of theYear this year.

Now here I am, 30 yearsold, for the first time thesafety shoe is on the other foot. Being a guest frier was something I nevereven considered I’d do, it was for trade celebs! I stood to do mypresentation knowing my words might influence people and that can bedaunting, sometimes shops work out and sometimes they don’t, oftenthere’s no recipe for success and it’s down to luck, but I hope I inspiredpeople to keep pushing and trying to make their businesses a triumph. Iwish all the ‘students’ huge success in their careers going forward andperhaps one day one of you will be guest frying.

The NFFF Training Academyhas been totally revampedsince my training course, andalongside the great educationthe resident trainers providesuch as Craig Buckley and DanHarding the facilities areequally impressive and makelearning easier."

Champion Frier Has Come to TownNFFF Training Academy

��

FishFriersTHE

REVIEW



Hook and Fishpackaging hasbeen speciallycreated as yourcompletebrandingsolution. Fromboxes to bags,finished off witheffective pointof sale, therange provides

a contemporary and fresh look, whilst ensuring perfect portion control.

The comprehensive range includes everything you need to refresh yourshop image and be more environmentally friendly, featuring acontemporary and fresh design to suit the needs of the modern day fishfrier and end consumer:

• Single corrugated boxes for portion control and Fish and Chips keepcrisp and fresh

• Two compartment boxes for a built in divider to prevent the Fish andChips sticking together

• MK boxes for a high gloss finish and convenience of a readymade box

• MK trays for a high standard of presentation

• Formed trays for an environmentally friendly and easy to use,stackable tray

• Printed greaseproof paper for both functionality and presentation

• Paper carrier bags for large orders, to fit every size of the box

• High density carrier bags for a cost effective bag for any size order

• SOS paper bags for one-step wrapping and grease resistance

• Pots in 7 or 10oz clear plastic, 7oz card or 3.5oz polystyrene, that fitperfectly in a box

• Napkin and Chip Fork dispenser to add a finishing touch to the perfectFish and Chips

Take your brand experience even further with Hook and Fish point ofsale, which includes a 60 litre branded bin, pavement swing sign, windowstickers, open/close signs, posters and bunting. Perfect for attractingnew customers and making an impact with your existing customer base!

Refresh your business today with Hook and Fish packaging, availableexclusively from the Q Partnership:

Henry Colbeckwww.colbeck.co.uk0191 482 4242@HenryColbeck

VA Whitleywww.vawhitley.co.uk01706 364211@VAWhitley1899

Friars Pridewww.friarspride.com01733 316400@FriarsPride

Make an impact with the Hookand Fish Packaging Range

FriWite – RSPO Certified Sustainable Palm OilFriWite is the RSPO [Round table on Sustainable Palm Oil] certifiedsustainable palm oil that fries pure and light in colour enabling you tocreate perfect fried food.

FriWite is exclusively available from Friars Pride, Henry Colbeck andV A Whitley. Sustainable palm oil production is comprised of legal,economically viable, environmentally appropriate and sociallybeneficial management and operations. RSPO members make up alarge part of the world’s palm oil that is produced and sold in theglobal market. [Source www.RSPO.org Sept 2016] The Q Partnershipcomprising Friars Pride, Henry Colbeck and V A Whitley are membersof RSPO.

So not only is FriWite produced from only the best ingredients, it isnow certified as fully RSPO certified sustainable palm oil. This meansyou can purchase FriWite knowing that the product meets the supplychain requirements and standards set out by RSPO, from plantationgrower through to your shop. The requirements FriWite meets are setout and audited by RSPO independently and the use of the logotrademark is granted only upon successful certification.

FriWite has no hydrogenated fats and with less than 1% trans fat, youcan positively promote the benefits of frying in FriWite to yourcustomers. Point of sale such as posters and window stickers are allavailable upon request.

FriWite

• RSPO certified sustainable palm oil• Fries pure and light in colour• No hydrogenated fats • Less than 1% trans fat• 100% Palm Oil

FriWite is available exclusively from Friars Pride, Henry Colbeck andV A Whitley, members of The Q Partnership. If you would like to “frythe benefits” of FriWite call your local exclusive distributor today.

Henry Colbeckwww.colbeck.co.uk0191 482 4242@HenryColbeck

VA Whitleywww.vawhitley.co.uk01706 364211@VAWhitley1899

Friars Pridewww.friarspride.com01733 316400@FriarsPride

For the pure and light fry that is completely sustainable ....

Exclusively available from:

2-0638-16-000-00

Members of The Q Partnership

The ‘Frying Medium’ for the Nation

Premium Quality

Palm Oil

Creating perfect fried food

Exclusively available from:

8-16-02-0638- 000-00

Members of The Q Partnership

RSPO certified sustainable palm oil

Contains no hydrogenated fat

100% vegetable oil

Contains less than 1% trans fat

Solid frying palm oil 12.5kg pack

Henry Colbeck Limited

Tel: 0191 482 4242

www.colbeck.co.uk

V.A. Whitley & Co Ltd

Tel: 01706 364 211

www.vawhitley.co.uk

Friars Pride Ltd

Tel: 01733 316 400

www.friarspride.com

FishFriersTHE



Fochabers Fish Bar is the first fish and chip shop toachieve the Investors in Young People Accreditation, theonly people management standard that focuses on anemployer’s recruitment, development and retention ofyoung people. This represents a true commitment to thetraining and development of young people anddemonstrates Fochabers Fish Bar as an employer ofchoice for young people.

Launched in July 2014, Investors in Young Peopleoriginated through a key recommendation from theCommission for Developing Scotland’s Young Workforce,led by Sir Ian Wood. The accreditation is offered to allbusinesses across Scotland and exists to recognise andsupport organisations across Scotland in the employmentof young people.

Having now achieved the accreditation, Fochabers FishBar is now eligible to use and display the Investors inYoung People logo and plaque, and enjoy its benefits.

Commenting on the award, Owner Darren Boothroyd said,“We are incredibly proud to have achieved the Investors inYoung People accreditation. We take great pride increating careers out of jobs for our young team and

gaining this award demonstrates our commitment to thedevelopment of our staff and compliments our ongoingwork with the Modern Apprenticeship programme”

Peter Russian, Chief Executive of Investors in PeopleScotland, said “This is a fantastic achievement forFochabers Fish Bar, and I and the whole IIYP team wouldlike to wholeheartedly congratulate them. The Investors inYoung People framework not only recognises andsupports organisations in the employment of youngpeople, but marks them out as an employer of choice. Ienvisage that many more organisations will wish to followin the footsteps of Fochabers Fish Bar and demonstratetheir commitment to young people by working with theInvestors in Young People framework.”

He continued: “The benefits of recruiting and developingyoung people are countless. These include the creation ofa talent pool for the future, new and increased skills inareas such as IT and social media, fresh eyes and mind-sets into business operations along with enthusiasm andunique talents.”

Fochabers Fish Bar has operated as a fish and chip shopin the North East of Scotland for over 60 years and currentowner Darren Boothroyd has run the shop for nearly 3years. They currently employ a total of 9 employees ofwhich 7 are between the ages of 16 and 23, within the last3 years a total of 7 employees have either completed orare completing Modern Apprenticeships and SVQs. TheFish Bar has won many awards and accolades underDarren’s ownership including: Modern ApprenticeshipMicro Business of the Year 2015/16, Best 50 Fish and ChipShops 2015/16 and Fish and Chip Shop Quality Award andwere finalists at this year’s National Fish and Chip ShopAwards.

Fochabers Fish Bar is thefirst fish and chip shop toachieve Investors In YoungPeople accreditation

CLOSING DATE FOR ENTRIES - 30TH SEPTEMBER 2016

FishFriersTHE

REVIEW


Fish Frying Apprenticeship

Strive Training announcethe launch of their newFood and DrinkApprenticeships divisionStrive Training are delighted toannounce the launch of their newFood and Drink Apprenticeshipsdivision. The initiative featuresindustry-based Fish and Shelfishapprenticeship programs to developworkers’ and managers’ skillsets,experiences and capabilities.

These qualifications will be deliveredby an experienced team led by UrsulaHartland, in close co-operation withSeafish, FDQ, and the NationalFederation of Fish Friers.

Ursula Hartland said: “This is a veryexciting new opportunity for theSeafood Industry, where qualitytraining and qualifications areessential for future growth.”

Johnny Phillips, Director of Strive Training, said: “We’reextremely focused on making a real difference to workers andtheir employers within the Seafood Industry.”

Lee Cooper of Seafish said “Strive Training are the latest fishand shellfish apprenticeship provider to be recognised by theSea Fish Industry Authority. Given the expertise and experienceof Ursula and her team, we anticipate a significant takeup ofapprenticeship opportunities by fishmongers, fish friers andprocessors over the coming months from the south coast up toYorkshire and Lancashire”.

Given the industry’s excellent recent record of investing in itspeople, Strive Training is ready for what it anticipates will be highdemand.

For more information on how Strive Training can supportbusinesses with their training goals, please contact UrsulaHartland on 07557 818 089 or Strive Training on 0208 952 4856.More information can also be found at www.strivetraining.co.uk

Yorkshire and Lincolnshire Seafood Training NetworkThe Yorkshire and Lincolnshire Seafood Training Network waslaunched on Tuesday 2 August 2016 at the Grimsby SeafoodVillage Training School in front of an invited audience ofemployers, trainers and other interested parties.

The Network is a collaboration between five partnerorganisations who have agreed to come together to promote thetake-up up of fish and shellfish training opportunities, promotecareers and qualifications and improve the availability anddelivery of training throughout the region.

Craig Buckley of the Fish Bar in Crewe was on hand to representthe NFFF and to explain to the audience the services andsupport available through the Fish Frying Academy in Leeds.

In his role as a Federation Director, Craig along with the otherpartners launched the Network with the signing ceremony at theend of the day’s proceedings.

Ivan Jaines White, Commercial manager of the Seafood Villagesite chaired the proceedings and stated that training in theindustry was needed now more than ever, particularly ifemployers were to attract the young capable recruits that thefuture of the industry is dependent on.

Lee Cooper of Seafish and the Seafood Training Academy said:“This new Network joins similar Networks in Wales, NorthernIreland and Scotland. Collaboration between these alreadyestablished Networks and the new Yorkshire and LincolnshireSeafood Training Network, should lead to exciting newopportunities for the seafood industry in all regions.”

“The new partnership brings together a range of important skillsand resources including two fish and shellfish apprenticeshipproviders, dedicated training facilities for fish friers in Leeds andfishmongers in Grimsby, and UK wide access to the expertise offish and shellfish trainers, qualifications and programmesthrough Seafish and the Seafood Training Academy.”

The Network is now open for businesses to join. One of the firstfish friers to join the new Network was Papas Fish and Chips ofWillerby. If you would like to become a member of a Networkplease email [email protected]

Learn something new today!This is the motto of the Seafood Training Academy, its partners,and the four Seafood Training Networks that support Seafish-

approved trainers across the UK.It’s also splashed across the frontcover of the Academy’s newtraining programme, a 6 page fullcolour publication that lists the 17main training programmesavailable from Seafish and theSeafood Training Academy.Featured in the programme arefood safety, fish frying andmanagement level qualifications,plus much more. For a free copy ofthe programme [email protected] with yourfull contact details or view it onlineat www.seafoodacademy.org

by Lee Cooper, Seafish

Left to right, Ivan Jaines White, CraigBuckley, Ursula Hartland of Strive Training,Gill Alton of Grimsby Institute, Lee Cooper


37FIND US ON

NFFF Associate Members

NFFF Associate Members Business DirectoryINDUSTRY PARTNERS

AHDB PotaotesThe AHDB is a statutory levyboard, funded by farmers,growers and others in thesupply chain and managed asan independent organisation(independent of both commercial industry and ofGovernment).Tel: 024 7 669 2051Email: [email protected]: www.ahdb.org.uk

NEODATrade AssociationContact: Lynda SimmonsTel: 020 8464 3954Email:[email protected]: www.neoda.org.uk

SeafishSeafish is a Non-Departmental Public Body(NDPB) set up by theFisheries Act 1981 toimprove efficiency and raise standards across theseafood industry. We are funded by a levy on thefirst sale of seafood products in the UK, includingimported seafood. At Seafish, our mission is tosupport a profitable, sustainable and sociallyresponsible future for the seafood industry. Ourremit includes everything - and everyone - fromfishermen and processors through to importers,retailers and food service providers. As anorganisation, we also take a great interest in theconsumer: the people who buy and eat seafood.Maintaining a well-regulated seafood industrywhich delivers high-quality, safe, sustainableseafood to UK consumers is one of our highestpriorities. We therefore listen to, and cooperatewith, a broad range of voices in the industry. Bybalancing our priorities and maintaining a highdegree of transparency in our operations, weendeavour to meet the needs of everyone that werepresent.Contact: Andy Gray, Trade Marketing ManagerTel: 07876 035767Email: [email protected]: www.seafish.org

BUSINESS & CARD PAYMENT SUPPLIES

Chip & Pin SolutionsChip & PIN Solutions isone the UK's leadingPayment Providers.Working in exclusive partnership with The NationalFish Friers Association, all Members can nowreceive discounted pricing & £25 off their NFFFmembership with any purchase. Established in2004, Chip & PIN Solutions provides a one stop cardpayment shop, offering the following services allunder one roof to NFFF members.• Card Terminals & Card Processing• UK's 1st & Only Integrated Cash Register• Integrated EPOS Solutions• Merchant Fund – Unsecured Business Cash

advances from £2,500 to £500,000Tel: 0800 881 8104Email: [email protected] Web: www.chipandpinsolutions.co.uk

npower Businessnpower Business suppliesgas and electricity toapproximately 200,000 UKsmall-to-medium sizedbusinesses (SMEs). Wehelp businesses to reduce their energy costs andin turn improve their bottom line. As an NFFFmember you can get up to £200 for yourbusiness with our exclusive member offer - forboth new and renewing customers. Find outmore and request a call back at:www.npower.com/NFFF and we’ll call you.Contact: Call our dedicated NFFF members lineTel: 0800 980 8410Website: www.npower.com/NFFF

DUCT CLEANING/RANGE SERVICING

D.M.S Duct MaintenanceService DMS are at the very front ofthe cue when it comes tocustomer safety and airhygiene. All work carried out by our teamwillexceedthe guidelines of the tr19 and BSEN15780-11 regulatory standardsContact: Dale WhittakerTel: 0121 286 6661 Mob: 07733242382Email: [email protected] Website: www.ductms.com

Deduct Limited Nationwideextraction cleaningservices, using thelatest cleaningtechnology &camera inspection equipment.NFFF member discount. All works insurancecompliant TR19 certification. Video of cleanavailable. Contact: Dan Evans Tel: 0333 772 0089Mobile: 07806 487 239 Email: [email protected]: www.de-duct.co.uk

Keep Environmental Services Keep Environmental Services offer specializedand professional cleaningand certification of ductand extraction systems,with many clients in thefish frying industry. Contact: Dave PensonTel: 01472 602012Mob: 07740 061 526Email: [email protected] Web: www.ductcleaners.co.uk

KLS• Fish Range ExtractionDuct Specialist Cleaning• Before & After Photos• Insurance Certification on CompletionTel: 01553 772935Email: [email protected]: www.klsonline.co.uk

Range Response Range Response have over 30years’ experience of workingin fish and chip shops. Wespecialise in the service,breakdown and installation of

frying ranges nationwide and also offer ductcleaning.Contact: Paul DouglasMob: 07500 334 533Email: [email protected]: www.rangeresponse.co.uk

FINANCIAL, LEGAL AND INSURANCE

ThornhillInsuranceWe are a familyrun business,specialising ininsurance for the fast foodindustry since the 1980’s. Weinsure a significant number offish and chip establishmentsthroughout Great Britain. Contact: Lucy ThornhillTel: 01924 499182Email: [email protected]: www.thornhillinsurance.co.uk

CF CapitalSpecialist provision offinance facilities tobusinesses operating inthe catering &hospitality marketplace. Bespoke products available for NewStart Businesses and establishedcompanies.The largest provider of BusinessCash Advances in the UK.Contact Gary KeeleyTel: 01279 759222Email: [email protected]: www.thecfgroup.eu

Commercial Plus LtdCommercial Plus is acommercial propertyand business financeconsultancy. We offercommon sense, practical advice and assistanceon literally any commercial property issuessuch as rent reviews or lease renewals. Wealso offer independent advice on raising alltypes business finance such as leasing for shoprefits or commercial mortgages for businessexpansion. Our services are very much advicedriven and all of our clients receive free adviceinitially with no obligation. We operatenationwide and assist any small businessesthat require a commercial property to trade.Moving forward, we will be working very closelywith the NFFF to assist as many members aswe can with their commercial property andfinance questions.Contact: Barry FrostTel: 01244 659101Email: [email protected]: www.commericalplus.co.uk

Johnson ReedCatering FinanceEquipment leasingfor new andestablished fish andchip shops.Contact: MarkJohnsonTel: 0161 429 6949Email: [email protected] Web: www.johnsonreed.co.uk

Milner Solicitors Leeds-based Milners Solicitorshas been helping businesses andindividuals in the UK and Europewith expert legal advice andrepresentation since 1897. Ourpersonal service on every matterensures every client benefits from experienceand expertise that enables swift turnaround ofwork, as well as solutions and advice that haveclients’ long term interests at heart. We providea full suite of Personal and Business legalservices, including Dispute Resolution &Litigation, Commercial & Corporate Law,Commercial and Residential Property,Employment Law, Family Law, Wills & Trusts.

Contact: Mat HaynesTel: 0113 3801 859Email: [email protected]: www.milnerslaw.com

Take Out InsuranceLtd Take Out Insurance isan independentbroker providingspecialist insurancepolicies for the fast food industry.We insure over 4,000 foodestablishments from thesmallest of takeaways to largerestaurants and everything inbetween. With competitive quotationsfrom a range of leading insurers, a dedicatedclaims team and an expert team of ‘in house’underwriters, we are here to assist you withyour insurance needs.Contact Phil HodgsonTel: 0330 134 4558 Email: [email protected]: www.takeoutinsurance.com

FISH SUPPLIERS

Brakes Fast FoodSpecialists A dedicated teamselling frozen at seafish, pies andsundries to the fish and chip shop tradeContact: Emma NortonTel: 0844 800 5521Email: [email protected]

Collins SeafoodsLimited 'Over 30 years indepth marketknowledge ofsupplying Fish andChip Shops acrossthe North East,Yorkshire and Cumbria and a new depot inLeeds. We are able to offer guaranteeddelivery and high quality sustainable Frozen atSea Fish at competitive prices.'Contact: Craig EnglishTel: 01325 315544Email: [email protected]: www.collinsseafoods.co.uk

F Smales & Son LtdSupplier of frozenfish, seafood andcatering products.The UK’s number

NFFF Associate Members play a fundamental rolein the fish and chip industry. All the NFFF

Associate Members play their part in improvingthe fish and chip trade as a whole and arelooking to work with fish friers for the long term.

All companies who have applied to becomeAssociate Members have been approved by the

NFFF Board of Officials.

Why not join the National Federation of Fish Friers as an NFFFAssociate Member?

NFFF Associate Members play an essential role in providing productsand services to the fish frying industry and towards supporting our goalof maintaining fish and chips as the UK’s Number 1 takeaway meal.

There are many benefits to being an Associate member of the NFFF:

4 Opportunities to work on packages and campaigns exclusively forthe NFFF members

4 A discount on advertisements placed in the Fish Friers Reviewtogether with advertorial opportunities.

4 Opportunity to work exclusively with our NFFF members newsletter

4 Your company profile and logo listed in the Business Directory of theFish Friers Review.

4 Listing in the Associate members directory of the official NFFFwebsite with click through to your website.

Plus much more! If associate membership is something you would liketo discuss in further detail please do not hesitate to contact Rob on0113 230 7044 or email [email protected]

NFFFMEMBERDISCOUNTAVAILABLE

NFFFMEMBERDISCOUNTAVAILABLE

FishFriersTHE

REVIEW


NFFF Associate Members Business Directoryone supplier of frozen at sea fillets to the fishfrier, with the widest choice of frozen at seabrands in the market. Tel: 01482 324997Email: [email protected] Web: www.smales.co.uk

Larry’sFishcakesLarrysFishcakes havea proudtradition as theoldest independent fishcake manufacturer inthe UK, our tradional Northumbrian fishcakeshave an excellent reputation with Fish & Chipshop caterers. This contunied with our rangeof savoury patties, such as Chees, Onion &Potato. Pork Sausage, Baked Beans withPotato, Corn Beef, Potato& Onion.Contact: Craig FosterTel: 0191-2571746Email: [email protected]

Pacific WestSince 1995, PacificWest has grown tobecome one of theworld’s foremostsuppliers ofpremium frozenseafood. A globalindustry innovator in providing quality value-added and natural seafood range. All PacificWest’s food service products are designed toprovide "convenience without compromise” – itsongoing commitment to quality which has led toPacific West’s success as being a leader in theseafood market.Contact: Eric RoseTel: 01373 824 242Email: [email protected]: www.pacificwestfoods.co.uk

T Quality‘Suppliers offish andsundries to thefish and chipindustry’. Contact: Derek DewsTel: 08452 505605Mob: 07769 933002Email: [email protected] Web: www.tquality.co.uk

GENERAL FOOD SUPPLIERS

Dow Seeds Dow Seeds is an oilseedplant breeding companythat develops High OleicRapeseed andSunflower plants whoseoils offer the ability tolower saturated fatwithout compromising taste, flavour andperformance. Omega-9 Oils is the brand namefor these healthy alternatives and these oilscan help fish friers meet consumers’ demandfor healthier meals that also taste great.Contact: Richard BurrellEmail: [email protected]: www.omega-9oils.com and www.goofats101.com

Isle of ElyOver 40 years’ experienceof serving the fish andchip trade. A National Fish& Chip Award sponsor, wemarket the potato fromfield to frier.Contact: Oliver BoutwoodTel: 01353 863355E-mail: [email protected]: www.isleofely.co.uk

Kerry Foodservice‘Suppliers of GoldensheafBatter Mixture, HenryJones Batter Mixtures,Dinaclass Curry Sauces andGravy.’ Contact: Customer Careline Tel: 0800 138 1938Web: www.kerry-foodservice.co.uk

LoSalt LoSalt is the leadingreduced sodium salt brand,offering all the flavour ofregular salt but with 66%less sodium. LoSalt is idealfor customers looking for ahealthier way to salt theirfish and chips. For enquiries please Contact: Caroline Klinge Tel: 013552 38464Email: [email protected] Web: www.losalt.com/uk

Meadow Vale FoodsYour Partners inPoultry. Suppliers ofquality chickenproducts to the fishfrying trade. Contact: Nick HassellTel: 01978 666102Web: www.meadowvalefoods.co.uk

Middleton FoodProducts‘Manufacturers of theNations favouriteBatters. Middleton’smanufacture Batters, Curry, Gravy andChicken Breading’s and supply Nationwidethrough a network of Suppliers.’ Contact: Ryan BakerTel: 01902 608122Email: [email protected]: www.middletonfoods.com

S&B Herba Foods LtdS&B Herba Foods Limited, a companydedicated to the source, development, supply,and distribution of a comprehensive range ofquality food products from around the world.We are highly experienced in all aspects ofsales, marketing and distribution of brands,private label and food ingredients. Ourportfolio includes rice, rice flour, couscousand semolina, dried fruit, IQF rice and IQFpasta and peas and pulses. Our products aresourced from all over the world to meet ourcustomers’ needs and are covered by ourquality assurance guarantee. Our commercialoffices are based in Orpington and we havetwo rice production facilities in Cambridgeand Liverpool. Contact: Peter WalkerTel: 01689 878714 / 07768 532005E-mail: [email protected]

Shoppers AnonymousShopper Anonymousdelivers the mostcomprehensive customerfeedback programmes,including mysteryshopping, to helpimprove sales, profitability and customerexperience.Contact: Chris LoweTel: 07818 015317Email: [email protected]: www.shopperanonymous.co.uk

GENERAL TRADE

AdandeAdande offers a unique andpatented refrigerateddrawer system, whichholds perishable food forlonger and deliverssignificant energy savings. Contact: Karl HodgsonTel: 0844 376 0023Email: [email protected]: www.adande.com

AppawayOnline OrderingSystems.Contact: Adam TempleTel: 07779 608321Email:[email protected]: www.appaway.co.uk

Barland ShopFittersBespoke fish andchip shoprefurbishment specialists operatingthroughout the UK! We design what yournewly renovated fish and chip shop would looklike, with 2D or 3D visual images. Then onceyou are happy, we carry out the necessaryinstallations. Once completed you will have anattractive modern looking fish and chip shop.For a free quote, get in contact with BarlandShop Fitters today!Contact: Robert ClevelandTel: 0800 043 1153Email: [email protected] Web: www.barlandshopfitters.co.uk

BD SignsContact: Michael DickmanTel: 01773 761 791Email:[email protected]:www.bdsignsnottingham.co.uk

Coeliac UKCompanyDescription:Coeliac UK isthe leadingcharity working for people with coeliac diseaseand dermatitis herpetiformis (DH). We arewidely recognised as the expert body on thegluten-free diet and want to see more gluten-free choices on menus so people with coeliacdisease can eat out with confidence.Contact: Zoe BishopTel: 01494 796727Email: [email protected]

E.B. Gas ServicesE.B Gas is registeredwith both Gas Safe andRGII enabling ourinstallation engineersto work throughout the U.K and Ireland. Allengineers have a wide variety of qualificationsallowing them to carry out completeinstallations including pipework and equipmentcommissioning.Contact: Rodney MarksTel: 02830 262908Mob: 07771610925Email: [email protected]: www.ebgasservices.com

Elite Shopfitters (Leeds)Elite Shopfitters offer a UK-wide shop fitting service tothe catering industry.Specialising in bespokeshop fitting, we offerrestaurants and fast-food establishments withcomplete kitchen anddining area re-designs andinstallations. Contact: Dave BelshamTel: 0113 258 0875Mob: 0781 405 3248Email: [email protected] Web: www.eliteshopfittersleeds.co.uk

EPOS GroupEPOS Group specialises inElectronic Point of Sale systems.Since 1971 we've grown steadilyto deliver national and local sales& service support coverage to ourcustomers. We know from thisearned experience it takes ambition andcommitment to run your company.Contact: Scott CumptonTel: 0870 428 2830Email: [email protected]: www.eposgroup.co.uk

FASFAFasfa is the Frozen at Sea FilletsAssociation,representing trawlerowners anddistributors of FASfilleted fish from Norway, Iceland, FaroeIslands, Spain, Russia and the UK. Fasfa worksto improve the understanding of frozen at seafish with consumers and trade by promotingenvironmental, quality and healthy eatingmessages. Contact: John RutherfordEmail: [email protected]: www.fasfa.co.uk

Hilton SmytheLooking to buy or sell abusiness? Hilton Smythe canhelp. Did you know we’re theexperts? From fish and chipshops to guest houses, weknow what it takes to helpyou buy or sell a business inthe UK, just have a look at ourrecently sold businesses.Selling a business? You’ll benefit from ourextensive advertising coverage and our all-inclusive legal service plus our unrivalledservice. Buying a business? Our team ofhelpful Negotiators will match your everyrequirement to find your perfect business, helpwith finance and guide you all of the way.Whether buying or selling, you don’t need tolook any further. Visit our websitewww.hiltonsmythe.com or give us a call 0845519 8809 to find out more or just ask aquestion; we’re always here to help. Tel: 0845 519 8809Email: [email protected]

Marine StewardshipCouncilMSC works to recogniseand reward sustainablefishing practices. Any fishbearing the MSC ecolabelcan be traced back to anindependently certifiedsustainable fishery. Bygetting MSC certified andoffering your customers seafood certifiedsustainable fish with our distinctive blueecolabel, you will be helping to transform theglobal seafood market to a sustainable basis.Find out more at www.mscorg/fishandchipsContact: George ClarkeTel: 0207 246 8916Email: [email protected] Web: www.msc.org/fishandchips

Peel TechSuppliers of a multi awardwinning eco potato peel andstarch recycle filtrationsystem.Contact: Malcolm WoodTel: 01592 860 865Mobile: 07779289881Email: [email protected]: www.peeltech.co.uk

Point 2 Signs & DisplaysWith over 50 year’sexperience, we haveestablished ourselves as oneof the leading sign anddisplay companies within thecatering and hospitalitysector. Our catalogue contains over 3000 signsand products for Café’s, Bar’s, Restaurants,and Fish & Chip Shops, Takeaways….. allavailable for next day delivery.Our Comprehensive range of health and safetysigns, catering signs and food labels for thecaterer. Helps you and your staff conform tofood standards and kitchen hygiene, required bythe HSE and the Food Standards Agency.Alongside our stock products we also provide abespoke design and print service. Posters,Menus, Banners, Café Barriers, PavementSigns and chalkboards. We have a sign anddisplay solution to meet your needs. View,Order or Download our catalogue today.Contact: David WalkerTel: 01253 209420Email: [email protected]: www.point2signs.co.uk

The Fishermen’sMission The Fishermen’sMission is thenational charitythat delivers emergency response and welfarehelp to active and retired fishermen and theirfamilies. We use money generated throughfundraising to assist Fishing Families aroundthe UK. We’re proud and grateful of the supportNFFF Members give to our charity by runningevents, having charity items on your menus,having our ‘Albert Collection box’ on yourcounter and participating in National Fish andChip Day to raise money to assist in our work.Contact: Sue, Diane or Gemma in theFundraising TeamTel: 01489566910Email: [email protected] Website: www. fishermensmission.org.uk

The SustainableRestaurant AssociationThe SustainableRestaurant Associationare a not for profitorganisation, helpingrestaurants and foodbusinesses become moresustainable and dinersmake more sustainablechoices when dining out. Contact: Mark LinehamTel: 0207 479 4235Email: [email protected] Web: www.thesra.org

TYCO (AnsulRestaurantFireSuppressionSystem)Contact: AnsulRestaurant Fire Suppression System, c/o TycoFire Proctection Products, Grimshaw Lane,Newton Heath, Manchester, M40 2WLWebsite: www.ansul.com

NFFF Associate Members Business DirectoryFILTRATION

Premier 1FiltrationSpecialising inoil / fat filtration with over 30 years’ experiencein the fish frying trade. If you need help oradvice please Contact: Jeff StephensonMob: 07836 370234Email: [email protected]: www.premier1filtration.com

Steve Hill ServicesRunning low onfilter papers &supplies, need aservice or repairfor your Merlin, Opal, & Pura, Aries orBitterling type oil filter machine. In need ofreplacement parts, repair, or servicing of yourKuroma pressure fryer. Contact: Marie - TheFilter Lady for a prompt, friendly, service Contact: Marie QuintonTel: 01452 521081Mob: 07860 232741Email: [email protected] Web: www.fryingfilters.co.uk

Vito UKMarket leaders in cooking oilfiltration. Suitable for both solidand liquid oils. Both mobile andportable unites available forrestaurants, fish and chip shopsand mobile chip vans. Germanmanufactured to the highestquality, 2 years warranty, UK widedistribution, dedicated back up telesalesoperation, industry experienced salesprofessionals. Save money, labour and improvethe quality of your oil for only a few minutes workeach dayContact: Kim DevlinTel: 01953 851914Email: [email protected]

OILS AND FATS

Olenex Trading(UK) LimitedFrymax is thepremium qualityfrying fatdeveloped specifically for the fish and chiptrade. It is refined and packed to the higheststandards by one of Europe’s largest refiners ofoils and fats and has been the fryers’ favouritefor over 50 years. Contact: Cyril SolomonsTel: 01322 444836Mob: 07714 335464Web: www.olenex-uk.com/frymax.php

Nortech Foods Ltd‘Offering a broad productportfolio of vegetable andanimal oils and fats’ Contact: Alan HackettTel: 01302 390880Email:[email protected]: www.nortechfoods.co.uk

Vandemoortele/P100P100 has over 60 yearsof frying experience,helping to create greattasting food time andtime again. Beingrefined to the purest level, P100 offersunrivalled consistency in taste and freshnessfrom the first portion to the last." Contact: Stephen BickmoreTel: 0208 814 7810Mob: 07912 389446Web: www.vandemoortele.com

PIES, SAUSAGES AND MEATS

Holland's PiesPie manufacturer,supplying fish andchip shops acrossthe ‘North West’Contact: Leanne HolcroftTel: 01706 213591 ext. 207Email: [email protected]

James T Blakeman Co Ltd‘Manufacturers ofsausage and meatproducts.’ Contact: Cherry WardTel: 01782 569610Email: [email protected]: www.blakemans.co.uk

Pukka Pies Ltd‘Brand leaders,supplying pies andpasties to the fishfrying trade.’ Tel: 0116 2609755Email: [email protected] Web: www.pukkapies.co.uk

PulledMeatsAuroraFoodMarketingLtd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in aBBQ sauce that is microwaveable and suitablefor serving from a Bain Marie. Perfect overchips. We can offer Point of sale materialposters. Our range extends into Pulled Chicken,Beef and even shredded duck. We aredelivering Direct to Chip shops whilst we buildour wholesaler network.Contact: Steve Allen or Rebecca McCluskeyTel: 01757 213350Email: [email protected] Web: www.pulledmeats.co.uk

Karro Food GroupSuppliers of Frozen Foodsto the Foodservice /Catering Trade. PlumtreeProper Good Sausages.Mawbeef BeefburgersContact: GrahamThompsonTel: 01482 326234Mob: 07789 761448Email: [email protected] Web: www.karro.co.uk

RANGES AND CATERING EQUIPMENT

Bold CateringEquipmentOur product rangenow includeschippers, peelers,mixers andaccessories Bold ® prides itself in working toexceptionally high standards throughout thedesign and manufacture of every machine madeto the highest specification in stainless steel fromour Wirral factory.Contact: Dave HughesTel: 0151 6322174Email: [email protected]: www.boldcatering.com

FlorigoWhen youchoose aFlorigo, you areinvesting inmore than just new equipment. A Florigocombines two vital qualities in one frying range:bespoke design and industry leading technology.Hand crafted in Holland by experienced engineersto the highest standards, each Florigo is built withonly you and your individual business in mind.Contact: Robert Furey Tel: 01527 592000Email: [email protected] Web: www.florigo.co.uk

Henry Nuttall LtdDrawing on ourexperience ofFrying RangeManufacturing dating back to 1865 Henry Nuttallare qualified to discuss your requirements fromthe initial design of a modern fast food outlet thecomplete service of all equipment throughout itslife. Dealing with planning permission matters togeneral service of equipment along with stafftraining is a standard package from HenryNuttall. From supplying all equipment for acomplete shop to a replacement blade for a chipmachine, we hold over 60,000 spare parts in stockfor machines dating back over the past 30 years.Contact: John DaltonTel: 01909 560 808Email: [email protected]: www.henrynuttall.co.uk

Hewigo UK Ltd‘Manufacturers of both continental style roundpan and British deep pan fryers. Nationwidecoverage.’ Contact: Phillip PurkissTel: 0121 5449120Email: [email protected] Web: www.hewigo.com

Hopkins Catering LtdEstablished in 1957and supplyingcustomers throughout the UK and worldwide, wemanufacture, service and maintain not only fishfrying ranges but chippers, peelers, batter mixersand refrigeration too. We also have an onlinestore for all our spare parts and ancillaryequipment available to order 24 hours a day. Contact: Victoria HopkinsTel: 0113 257 7934Email: [email protected] Web: www.hopkins.biz

Mallinson’s of Oldham LtdFor over 85 years the name Mallinson has beenseen on frying ranges in thousands ofestablishments throughout the UK and manyparts of Europe. Mallinson’s can provide everyaspect from the design and manufacture of yourfrying range to the installation by our own fullyskilled engineers. Contact: Terry CowellTel: 01706 299000Email: [email protected] Web: www.mallinsonsofoldham.co.uk

Martyn Edwards/Frank FordAt MartynEdwards/Frank Fordwe are proud tomake the very finestfish and chip fryingequipment. Contact: Stan PriceTel: 01642 289868Email: [email protected] Website: www.me-ff.com

ScotrangeScotrange have over 55 years experience in thecatering industry specialising in Frying Rangesand as a result, over the past years we as acompany have accumulated a wealth ofknowledge and experience not only in servicingand repairs of many makes and models of fryingequipment, but also with regards to the best andworst features in different ranges and identifyingthe most reliable components.Contact: Steve WilkieTel: 01592 775269Email: [email protected]

SAUCES

Heinz – SqueezMe!Nowhere in theworld is the Heinzbrand as strong asit is in the UK andIreland. Consumersurveys repeatedlydemonstrate thatHeinz is one of the most loved and trusted brandson the supermarket shelves. The company'siconic products include Heinz Beanz, TomatoKetchup, Spaghetti in Tomato Sauce, Cream ofTomato Soup and Salad Cream.

Heinz UK and Ireland's main food manufacturingfacility is based in Kitt Green, near Wigan in theNorth West of England and turns out more than 1billion cans every year. It is Europe's largest foodfactory.Tel: 0800 575755Email: [email protected]: www.heinzfoodservice.co.uk

WHOLESALERS

Drywite‘Providers of numerousproducts to the cateringindustry and specialists inproducts for fish frying.‘Contact: Nicky LewisTel: 01384 569556Email:[email protected] Website:www.drywite.co.uk

Friars Pride LtdDedicated wholesalerto fish and chip shopsoffering a reliableservice and range ofproducts for a onestop supply. Supplyingthe Midlands, SouthYorkshire, Lincolnshire, East, South and SouthWest of EnglandContact: Vince WillowsTel: 01733 316400Email: [email protected]: www.friarspride.com

Henry Colbeck LtdEstablished in 1893 HenryColbeck is the oldestindependent, specialistsupplier to the Fish & ChipTakeaway and RestaurantMarket in the U.K. We deliver over 1,200products into the north ofEngland, Cumbria andScotland to more than 2,500Fish & Chip Takeaways and Restaurants.Everything from frying oils and fats, fish andseafood products to frozen foods, sides, sauces,packaging and cleaning materials.Still family owned and managed, one of our keyobjectives is to support the Fish & Chip sector andprovide you, our customers, with new productsand ideas along with help and advice to enable youto improve your sales in an increasinglycompetitive environment.Contact: Douglas Colbeck, Sales Director 0771 879 4010Contact: Jackie Pearson, Head of Marketing 0191482 8409Email: [email protected]: www.colbeck.co.uk

JJ Food ServiceNationalwholesaler JJFood Service is a£182m foodservicespecialist witheight branches across the UK and more scheduledto be opening in 2016. The business delivers toQuick Service Restaurants, cafes, restaurants,local authorities and more, offering a wide rangeoffish and seafood items including Frozen atSeacod, haddock, plaice, dogfish,cold-water andwarm-water prawns, and Norwegian salmon. Arange of fish & chip shop essentials are alsoavailable including condiments, packaging,chipping potatoes, batter mix and gluten-freeoptions. Next-day delivery is available for ordersplaced up until 9pm and same-day collection isavailable for all customers, seven days a week.JJ's three-month price hold means thatcustomers can enjoy highly-quality products atcompetitive and consistent prices.63% of JJ’ssales come from orders placed online.Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991Email: [email protected];[email protected]: www.jjfoodservice.com

V A Whitley & Co Ltd‘Supplying the finestproducts to fish andchip shops throughoutthe North West since1899’. Contact: Tony RogersTel: 01706 364211Web: www.vawhitley.co.uk

All NFFF Associate Members areapproved by the NFFF Board.

If your company would you like tolearn more about becoming an NFFFAssociate Member please contactRob on 0113 230 7044

[email protected]

Contact: Marie

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

Email: [email protected]: www.fryingfilters.co.uk

Suppliers of Reconditioned filter machines, Spares & repairs For Merlins, Bitterling, Aries, Pura, Opal & Kuroma Pressure fryers

Prompt, reliable, friendly service.


39FIND US ON

0845 519 8809

THINKING OF SELLING YOURFISH AND CHIPS SHOP?

TALK TO THE MOST ACTIVEAGENCY IN THIS SECTOR!!!

BUSINESS RECENTLY SOLD IN 2016

National Business Transfer Agency &Commercial Property Agents

FishFriersTHE

REVIEW


EM&F have regional offices throughout the uk Successfully selling businesses for over 50 years Selling a business? For a FREE market appraisal visit our website

emfgroup.com EM&F the better business agent … Head Office 01404 813952

SELLING or BUYING a business?

that’s OUR business…

Cornwall 01404 813762 Notts/ Leics 01858 469469

S & W Wales 01633 868609 Northwest 01704 211900

Sold off an asking price of £90,000 Cornwall Office

Sold off an asking price of £59,995 S & W Wales Office

Sold off an asking price of £18,000 Northwest Office

Sold off an asking price of £275,000 Notts & Leics Office


41FIND US ON

FishFriersTHE

REVIEW


WantedFish Fryer/Manager

The Bluefin Chippy in York isafter a new manager to work in

its busy shops.

If interested please contactVinny on 07966000389

or [email protected]

PLEASE NOTE: The Fish Friers Review is the members’ journal of theNational Federation of Fish Friers. The advertising pages of the Review areoffered to the trade as a means of introducing goods and services at aneconomic cost to fish friers throughout the country.

The publishers will take due care to ensure accuracy of all advertisements,but it is the sole responsibility of advertisers to ensure that the descriptionof goods and services offered comes within the provisions of the TradeDescriptions Acts 1968 and 1972. It is also the responsibility of advertisersto comply with the Business Advertisements (Disclosure) Order 1977.

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

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

Traders Board

WantedFish fryer/manager

Experienced fish fryer/manager seekingemployment anywhere in UK considered.

Accommodation would be preferable. Please contact Craig on 07473688015 or

email [email protected]

Leasehold £94,950 Well established and highly recommendedtakeaway fish and chip shop. With busylunch and evening trade.Excellent location close to the M4motorway in Newport, South Wales.Fully equipped and ready to go (with allfixtures and fittings included).Large premises; offered with a new lease.Must be seen to be appreciated.Contact: Beatrix Hughes 07969298927

Fish & Chip Takeaway Manager / Fryer wanted

Salt & Malt is an ever-expandingpremises consisting of a traditionalfish & chip takeaway attached towhat is a bustling café by day and astylish restaurant by night. It isright next to the beautiful ChewValley Lake, and is an easy drivefrom Bristol, Bath and Wells.

You will be responsible foroverseeing the staff in the takeawayand ensuring everything producedis of top quality. The takeaway alsofries the fish & chips for thecafé/restaurant section of thepremises, so you will need to begood at balancing this with the busytakeaway trade.

Responsibilities will be varied, andinclude purchasing, production,

service, cleaning and staffmanagement.

Previous experience in a similarrole required.

Hours: full time

Salary: dependant on experience

Must have own car

Please send CV and cover letter [email protected]


43FIND US ON

DUCT CLEANING SERVICE LTDFor all your ducting needs.

Fully insured. Ducts and canopiesmechanically cleaned and steamed cleaned.

Photographic evidence provided for insurancepurposes, together with a certificate.

Over 35 years’ experience – no job too big or too small.

Duct Cleaning Services we are now TR19 compliant

Tel Michael on 07580799763 or Darren on 07974676224.

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

FederationNoticeboard

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

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

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

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

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

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

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

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

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

Regional Directors for England

Other Regional Directors

Contact your local representative

AREA 6 – MEETING Hello to all existing and new members’ whose business fallswithin our area.

We aim to provide an opportunity for fellow fish friers to meet ina social environment and discuss and share best practices.

The get-together has been successful for many years and we getregulars and a flow of newcomers at our meetings which wehold twice a year usually April and October at a variety of venueswithin our area. We also at times have trade speakers.

Part of your fees is passed onto us for running the area.

SO!!!

Why not come along to our next meeting.

SUNDAY 23 OCTOBER 12-4 @ THE FARMERS - 200 BROADWAYYAXLEY PETERBOROUGH PE7 3NT

We will have carvery lunch followed by the meeting.

Also meet the new Chairman of our Area Michelle Moffat fromCentral Fish Bar Holbeach, who we welcome and thank fortaking over the role from Mike Smith, who we wish well.

PLEASE PUT THE DATE IN YOUR DIARY

WE LOOK FORWARD TO SEEING YOU

Alan Doggett - Area Secretary

01462 437021 - [email protected]

FishFriersTHE

REVIEW



10 questions with... Alan Pearce, Kerry Food Service1. What would you do with £500,000?

Spend it on doing bucket list experiences/challenges... You only live once and you can’t take it with you

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

Carbis Bay in Cornwall the scenery always takes my breathaway and abroad is the Island of Kos something about theplace that makes me completely relax and unwind

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

Favorite is Basketball I played a lot in my youthrepresenting England coming a close second is Football &Golf the sport that sends me to sleep is squash!

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

Fly like “Superman” so I could get around quicker and avoidthe car park known as the M6!

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

John Hurt, Brian Blessed and Bill Gates…..What aninteresting conversation that would be!

6. Describe your perfect weekend.

Going for a walk in the Lickey Hills followed by a long lunch

in a nearbycountry pub alsogoing to watchAston Villa if theyare playing athome

7. What is yourfavourite drink?

Anybody thatknows me knowsI’m not thebiggest ofdrinkers ofalcohol but I dolove my “Coffee” Ilike it strong and black

8. Do you prefer cod or haddock?

I do prefer haddock because in my opinion it has a strongerflavour, living in the Midlands I have to request a piece tobe cooked as cod is the preference in my part of the world

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

Like most people my first experience was having FridayFish & Chips tea with my family, I always remember dadgoing to the local shop to get it, mom would ask me and mysister’s to set the table do some slices of bread and butter.Mom would but the plates in the oven to warm them up...Let the feast begin!

10. What is your prediction for the fish and potatoindustries?

The institution of Fish & Chips will outlive us all, it’s 150plus years old and still incredibly popular. As consumersbecome more aware of what they eat and the health andnutritional value of their food the key building blocks of ourdish, fish & potatoes are corner stones of the British dietand I can’t see that ever changing. The provenance andsustainability of our food sources are becoming moreimportant to consumers and as an industry we embracethis and educate our customers about what they are eatingand where it comes from

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Box contains 20kg (4 x 5kg)

consistent and excellent results

Set the standard higher Use Superior in your fryergher Use

In 1970, a good Yorkshire gentleman called Alan Rhodes, had the vision of creating a company that

to 7 branches and is now run by the second generation

As part of the continued strategy we strive to ensure

the business. One of the most important elements is

Dripping from Nortech Foods has proven to be the

taste and consistency.

Quality Pork Sausages

Super Quality,Super Sausages

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com

You haven’t hada sausage until

you’ve had a McWhinneys!

See Your Profits Soar with

McWhinneys Super Quality

Sausages!

Fish · PDF fileour ation Welcome to ‘Your Federation’ page. Across the year the...

Documents

Transcript of Fish · PDF fileour ation Welcome to ‘Your Federation’ page. Across the year the...