NFFF - Fish Friers Review - Issue 1- 2015

FishFriersTHE

REVIEW1913-2015 102 YEARS SERVICE TO THE TRADEISSUE 1 JANUARY/FEBRUARY 2015

185,000 VISITS TO THE NFFF WEBSITE IN 2014!

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

4 The National Fish & Chip Awards 2015 Pages 21-24 Range Customer Service Survey Page 30 MSC Quality Award Partnership

Points of ViewFirstly, I would like towish each and every oneof you a Happy New Yearand I hope that you had awonderful Christmas! Iwould also like toexpress a warm welcometo any new NFFFmembers; we are lookingforward to beginning afresh new year, withexciting new prospectsand changes.

This year has alreadybeen an exceptionallyexciting one; The NationalFish and Chip Awards

2015 being a huge success. We are thrilled to have supported the NFFFFish and Chip Quality Award Champion Award once again with such apositive response and congratulations to the winner, Kingfisher Fishand Chip shop in Plymouth on achieving the prestigious award.

Additionally, the NFFF HQ has had a stylish and modern make-over,and I would like to personally thank Dave Belsham and his team atElite Shopfitters (Leeds) for the stunning new offices. You may alsoremember that the Fish Friers Review was having a re-design and hereit is! We do hope you like the clean crisp new graphics and layout,complete with our brand colours. A new year, new look!

The NFFF would also like to say ahuge welcome to our new Trainingand Accreditation Manager, MrRichard Wardell. We are veryfortunate to have Richard on boardwith us this year, to manage andpromote NFFF training andaccreditation, with some excitingnew ideas for the coming year. Ittruly is an honour to have himworking with us, and on behalf ofeveryone, we wish him the verybest in his role here with us at theNFFF.

Finally we hope you can tune in to see BBC One ‘Inside Out’ at 7:30 onMonday 16th March. The production team visited the NFFF TrainingSchool late last year and we hope you’ll enjoy an entertaining piece ofall things fish and chips!

By Denise Dodd, General Secretary

ISSUE 1 JANUARY/FEBRUARY 2015

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FishFriersTHE

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Contents...

NFFF Team

Fish Friers ReviewTelephone: 0113 2307044Fax: 0113 2307010e-mail: [email protected] to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

Page 4 Chip Week Page 6 Florigo – From past to presentPage 8-9 NFFF Chippies AbroadPage 10 NFFF Regional Differences Page 12 YFF Factory TourPage 14-16 The National Fish & Chip Awards 2015Page 21-24 Range Customer SurveyPage 27 Training Round Up 0 MSC/Quality Award OfferPage 31 Quality Award Round UpPage 34 NFFF Head Office RefurbishmentPage 44 10 Questions with Stuart Devine

General SecretaryDenise [email protected]

Training & Accreditation ManagerRichard [email protected]

Training & QualififcationsHelen [email protected]

AccountsFiona [email protected]

Media Coordinator & Fish Friers ReviewRobert [email protected]

Media Coordinator & Fish Friers ReviewJennifer [email protected]

General Office EnquiriesKaren Clark

Did you know? 56% of people buy fish and chips toeat in the home as a family meal.

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

1913 - 2015 102 years’ service to the tradeFounded as the National Fish Caterers’ Review onApril 4, 1925.Designed & Printed by Tebays, Leeds. Tel: 01943 [email protected] www.tebays.co.uk

Issue 2 Booking Deadline - 13th February 2015, CopyDeadline - 20th February, Publication Date - 20th March

NATIONALFE

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FRIERS

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FISH & CHIPQUALITY AWARD

qualityfishandchips.co.uk

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2 WWW.FEDERATIONOFFISHFRIERS.CO.UK

News

Dame Judi Dench is the latest celebrity, toshow her undivided support for the workthat our UK fishermendo. A tote bag, designedby Dame Judi herself ison sale for £4, with £1of each purchase beingdonated to theFishermen’s Mission.Dame Judi’s passion forthe coast is incredibleand it is lovely to seesome familiar facesplaying their part for such wonderfulorganisations.

If you’d like to get your hands on one ofthese stylish and useful bags, they will soonbe available to buy, in-store and online fromSeasalt, a womenswear brand based in thesouth west of England.

On December 13th 2014, ourTreasurer, Andrew Crook featuredon BBC Breakfast, to speak onbehalf of the Fish and Chip Industry,relating to the new food labellinglegislation that has now been inforce for over a month. If you wish towatch the video, it will be availableon our Facebook page.

Andrew Crook onBBC Breakfast!

SOCIAL MEDIA CHIPPER CHATTER!!

There has been much talk about the Young Fish Friers and theirexciting outings and factory tours. Get involved on our Facebookpage www.facebook.com/nfffleeds

The talk of Twitter has been the Fish and Chip awards 2015! Use thehasthags #fishandchipawards #qualityawardchampionaward toget involved!

Tweet of the month: “@therealfoodcafe It’s training time! Here's StuartAtkinson from @NFFF_UK training our lovely team to make our #fishnchipseven better!”

Instagram (NFFF_UK) We have been updating our Instagram withphotos of our new office!

NFFF member D Fecci & Sons won theWales Takeaway of the Year Award atthe Food Awards England and Wales.

Voted for by the public, the awards aredesigned to recognise the efforts ofrestaurants, takeaways, gastro pubs,hotel restaurants, cafes and bistro, aswell as shining the spotlight on localproducers.

The black tie evening was held at theMecure Manchester Piccadilly Hotelrecently. Delmon and Charles Feccisecured the Wales title, Charles Feccisaid: “I feel very lucky and honouredactually, that such a little shop in Tenbyhas got this award. We were nominatedfor this by our customers who follow uson Facebook and Trip Advisor. We havehad other national awards but I saw the

competition, and the level ofcompetition is immense, a little chipshop in west Wales has got thisnational award, there were far biggershops than us from Cardiff.”

He said Fecci’s success was down toquality of their produce and their staffand that while he was proud, the bestprize was customer feedback.

Dame JudiDench steps upfor fishermen!

D Fecci pick up top award

Agriculture & HorticultureDevelopment Board (AHDB)Appoints new CEO As of recently, Jane King will be replacing Tom Taylor as the CEO of the AHDB.She has an array of experience, and for the past thirty years, Jane was a seniorexecutive as Reed Business Information, and in addition to this, she has significantexperience in providing information and services to a multitude of industries.

AHDB Chairman, Sir Peter Kendall, stated: “Jane has enormous knowledge,enthusiasm and passion for our industry and the Board and I are delighted towelcome her to AHDB.”


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Absolutely Devine!Stuart Devine from TheAshvale receives MBEStuart Devine, operations director at TheAshvale in Aberdeen is honoured and ‘overthe moon’ to have received a prestigiousMBE for his outstanding services to theseafood industry and charities. With awealth of experience, Stuart began hisjourney as a dish washer before he wasmoved into a management position in 1988.In addition to these qualities, Stuart is aqualified trainer and assessor for Seafish Industry AuthorityCustomer Service Award, and the vice-chairman of the ScottishSeafood Training Association. Congratulations, Stuart!

DuctCleaningServices

For a no obligation quote please call

01646 686 172 or07891 097 957

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Before After

Before After

Before After

Before After

Great result for MSCcertified chippies atthe National Fish andChip Awards

MSC certified fish and chip shops had a great result at this year’s NationalFish and Chip awards, winning in seven categories and taking the topprize for the third year running.

Frankie’s Fish and Chips in Brae, are delighted with their double win; theUK’s number one Independent Takeaway of the Year Award and Good Catch- The Sustainable Seafood Award.

John Gould, Manager of Frankie’s, is proud of their dedication to offeringthe best using MSC certified seafood;

“…you can buy a fish supper at Frankie’s without worrying that it causesharm to the haddock stock in the seas off Shetland or the environment.The same applies to the brown crab dishes…and our MSC certified musselsand scallops. The provenance of our seafood is of great importance to us.”

George Clark of the Marine Stewardship Council, was delighted with theresults and recognition of MSC certification;

“The finalists’ results this year are a a good measure of the direction theindustry is moving in. With Frankie’s winning the Independent Takeawayaward, offering a great diversity of certified sustainable seafood, and 7 ofthe remaining regional finalists all having MSC certification it is clear thatthe industry is shooting for the stars on sustainability and quality. It showshow MSC certification goes hand in hand with the best fish and chipbusinesses - their success further underlines the value in the MSCprogramme, safeguarding fish stocks for future generations and providingcustomers with a clear choice for sustainable fish and chips.”

For more information about the MSC, getting certified and the new, moreaccessible standard for Chain of Custody, contact George Clark [email protected].

Increase in award-winning MSC certified chippies,indicates the importance of sustainability

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Chip Week 2015 is fastapproaching, act now!

With Chip Week2015 just around thecorner, now is thetime for chip shopsto prepare for one ofthe biggest events in

the chipping calendar! The annual celebration returns forits 24th year, between 16 and 22 February, and chip shopsare being urged to make the most of this fantasticopportunity.

With free promotional material available to all registeredshops, it’s time to put up the posters, hang out the buntingand start shouting about your exciting events andpromotions taking place during this year’s Chip Week!

Potato Council marketing manager, Kate Cox, said: “Thishigh profile campaign is a great platform for all businessesto celebrate the mighty chip. What’s more, Chip Week offersa real opportunity for shops to boost trade; however theymust act fast in order to maximise the many benefits thecampaign offers.

“As Chip Week edges closer, it’s time to start shouting aboutyour plans to drum up as much interest as possible. Usingthe newly designed point-of-sale material will help attractcustomers and encourage passing trade to celebrate theWeek. We have seen many shops experience a significantand sustained longer-term uplift in sales by offering simplepromotional deals such as buy one get one free (BOGOF) ona large portion of chips or holding a Chip Week charity daywill act as great drivers for business.”

Targeting younger or oldercustomers with special offers i.e.‘Kid’s chips for £1’ or ‘Half price fish& chip meals for pensioners’ willalso help entice people in. Inaddition, charitable promotions suchas pledging to make a donation forevery bag of chips sold during ChipWeek can encourage customers tobuy an extra portion of chips andbuild longer-term loyalty.

The countdown to the Choice ChipAwards is also quickly approaching.Voting ends on Monday 9th February2015, so be sure to post your voting

cards using a next day delivery service on Saturday 7thFebruary to make sure they arrive in time; otherwise youmay lose valuable votes!

“With time ticking it’s up to you to encourage yourcustomers to cast their votes as quickly as possible,explained Kate. “Don’t forget, social media is a fantastic toolto raise awareness of the Choice Chip Awards and what’smore, it’s free!”

If you’ve not registered for Chip Week 2015 yet, there’s stilltime to join the campaign. Simply call 01664 869409 oremail [email protected] and you can be a partof the festivities.

Every registered chip shop willreceive a FREE promotional kitcomplete with bunting, posters, tabletalkers and voting cards to helpsupport Chip Week 2015. Whilesigning up for Chip Week, chip shopowners can also sign up to receivevaluable year-round point of sale fortheir chip shop, which includesgeneric posters, loyalty cards andwindow stickers.

For more information, as well aspromotional ideas and updates, visitwww.potato.org.uk/chipshops andwww.chips.lovepotatoes.co.uk

DID YOU KNOW?

• Over 328 million portions of fish and chip meals aresold in the UK each year

• The average spend in a fish and chip shop is £3.21 –less than half the average price us Brits splash outon a takeaway curry. Chinese food is around 46%more expensive than a meal from the chippy, while apizza is 47% more expensive.

• There are over 27 million visits to fish and chipshops every month

• The annual spend on fish and chips in the UK is inthe region of a staggering £1.2 billion


From the modest potato chip to

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.ukBox contains 20kg (4 x 5kg)

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A step through time with FlorigoFlorigo’s History Florigo Frying Equipment began its remarkable journey inHolland in 1951. Offering a plethora of high efficiency ranges,from counter to island ranges and with a defined goal of highproficiency, Florigo is undoubtedly a worthwhile investment forany fish and chip shop. Rich with aesthetically pleasing features,it is innovative and sleek and needless to say it’s one of theleading range manufacturers today.

Founded by Floris Goes, Florigo was the veryfirst frying range manufacturer in TheNetherlands, commencing business sellingsmall fryers to bakeries. Snack bars andcafeterias soon became widely popular, servingdelicious cuisine such as frikandel, cheesesoufflé, bitterballs, fried meatballs and many other snacks, allcooked in hot bubbly oil. The 1960’s adequately paved the way for

Florigo to enter thecatering outlets, and toproduce large industrialproduction lines forcompanies such asWalker Crisps, LaysCrips, along withproduction lines for parfried chips for FarmFrites and Lord Chips.

During the early 80’s, Floris Goes sold the industrial brand toanother company, who still to this day use the name Florigo, withthe adapted name of ‘Florigo Industry’. Floris’ undying passion ofthe trade led him back to supplying frying ranges to the cateringindustry, and during the mid-eighties, his sons Ad, Floris Jr andRies joined Florigo, coinciding with the launch of working in therealms of the British Fish and Chip industry. The British sector ofFlorigo is run by Robert Furey. Florigo’s trustworthy in-houseteam includes 4 highly skilled Gas Safe registered and COMCAT4qualified services engineers, who are backed by office support

staff with a wealth of knowledge and experience, committed toproviding customers with a quality service you can trust. Theypossess a diligent and focused approach, and are committed toproviding stellar products. Each range is custom built, with theoption to design your own layout via their crisp user-friendlywebsite. A couple of quick clicks and immediately you’ll receive a3D drawing; and following this, production of 2D drawings,specifications and sizes and friendly, professional support fromFlorigo staff.

Why Florigo?Florigo has merged visually appealing productswith highly competent ranges, and they hold aproven track record for their capability. With areputation that precedes them, Florigo’s

premium products are designed with attention to detail, and offergas savings due to their expert pan-technology.

Florigo are thefirst company tooffer a stellarbuilt-in filtrationsystem in theUK, expertlyestablished andexecuted overthirty years ago.Florigo’s activetriple filtrationsystem utilizesthe carbon pad in its design, and are non-reliant on a gravity fedsystem; a particularly initiative attribute, which only enhancestheir superior build quality. This system mechanically drags oilthrough three separate elements; these being, a crumb filter,followed by a miroil bag, then finally it is pumped through acarbon pad. Even the finest elements of debris are eradicatedpromptly, before it is streamed back to the pan via a separatereturn pipe. This exceptional feature is included, as standard, inall Florigo ranges.

Florigo’s pan-technology proudly offer quick recovery rates onfrying times with high volume output; in turn, offering gas savingsin consumption. Their pan designs boast ‘cool zones’, whichensures that the heat flows around the pan and not through it;which actively diminishes the deterioration of frying medium; withno cumbersome heat exchange. Perfection and individuality isalways prevelant at Florigo. Aside to their technology, customerscan indulge in exquisite features such as downlighting, availablein any colour, and mirrored glass which is an attractive asset toany bespoke range that Florigo’s customers purchase. They areproud to possess an air of eminence, holding a compelling andsuccessful business accolade and a welcoming andaccommodating approach to customers.


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Chippies Abroad

Shop Name: Tambaqui de Banda

Location: Manaus, Amazon

Age: 34

Years in the Trade: 3

Tell us about yourself, Mario:Before we opened the restaurant, there were only twokinds of fish restaurants in Manaus. A class restaurant

and restaurants called traditional, but with low healthsafe food conditions, no air conditioning and lowcomfort. Improvements were not necessary becausethese restaurants have been the same over decadesand the customers get used to the lack of care. So, wedecided to open a fish restaurant with comfort,internet, air conditioning, parking, but selling thesame fish and side orders of the traditionalrestaurants. We spent 2 years doing researches and

The launch of the new magazine comes with an exciting new feature – Chippies Abroad! A featurededicated to our overseas members, giving them an opportunity to share with us the fundamentalsof running a fish and chip shop overseas, their story and why they love being a member of the NFFF.Each issue, you’ll get to escape with us overseas for a little exciting snippet! The first issue focuseson Mario Do Valle, a Brazilian fish and chip shop owner, who, over the past few years has had someincredibly exciting opportunities coming his way. We go behind the scenes to see exactly what he’sbeen up to. This issue, we’re heading to BRAZIL to catch up with MARIO DO VALLE


9FIND US ON

benchmarking, looking for the right place andnumbering the paradigms and selecting which onescould be broken.

What got you involved with fish and chips?I first tried fish and chips in Aberdeen, Scotland in2001. In a pub, I saw people standing up and havingsome fish and chips! My uncle was doing PHD atAberdeen University. Not only the fish and chipsmarked my mind, but the fact that they were standingup there having the meal stayed in my mind. In 2013,during the FIFAs Confederation Cup, some Brazilian

stadiums were selling regional food. So, we started tothink about selling also! We decided to serve our foodin a cone. We presented the Idea to FIFA and they likedit! In December 2013, England had been chosen toplay here and we were very excited about it.

Why did you join the NFFF?We joined the NFFF to learn how to make the Fish andChips the right way. Being a NFFF member during thisyear gave me some great media opportunities in UKwith BBC, talkSPORT, Daily Mail, Reuters, Metro, TheSun and even Al Jazeera! You can watch Fifa’s videoon YouTube also (link will be on social media)!

What are your future plans?We are planning to go to Leeds in 2015 for the 3 daytraining course. We have been invited to sell our fishand chips at the Rio 2016 Olympic Games, possibly ona food truck!

Anything else you feel you would like totalk about?We have 14 trophies and prizes. We are building aglass closet to keep it in the restaurant and thecostumers can see it and it increases our reputation.If you think that we deserve to win some specialrecognition, we would be very happy to share this withour customers.

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FishFriersTHE

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It’s not

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Call 01482 314 700for more information

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

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

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

Proper ProfitableHigh margin product offering opportunities for incremental sales

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

Proper For YouAvailable in sizes 4s and 8s

NFFF’s Regional Variations Take a look at how our Executive Council member’s fishand chips differ from region to region. From Scotland toWales, from John O Groats to Land’s End, we are scouringevery inch of the country to find out just how manydifferences there are, including prices and regional tastes.Firstly we are looking and fish and chip prices and sizes!

Gregg HowardOur PlaiceHagleyWest MidlandsEngland

Cod £4.20 – 7oz

Haddock £4.40 – 8oz

Large Chips £3.00 – 14oz

Small Chips £1.90 – 11oz

Stuart AtkinsonNorth Street Chip ShopAngusScotland

Cod £3.50 – 7oz




Andrew CrookSkippers Fish BarChorleyLancashireEngland

Cod £3.50 – 7oz




Mike SmithPiscesKettering NorthamptonshireEngland

Cod £3.50 – 8oz



John WildTarnbrook ChippyHeyshamLancashireEngland

Cod £3.40 – 6oz




Alan HannaPit Stop Fast FoodNewryCounty DownNorthern Ireland

Cod £3.80 – 7oz




John PenalunaPenalunas Famous Fish & ChipsHirwaunMid GlamorganWales

Cod £3.80 – 7oz



Skinless Boneless FASIndividual Cod Fillets

Telephone: 08452 505605Email: [email protected]: www.tquality.co.uk

Search for T. Quality Follow us @tqualityltd

Countpack 5% Glaze Consistent Quality Available in:

6/7 oz ( ) CSFL607

7/8 oz ( ) CSFL708

8/10 oz ( ) CSFL810

FishFriersTHE



The Young Fish Friers –more learning at AAK andKerry Foods! The Young Fish Frier’s competition is continuously proving to besuch an incredible opportunity for young friers, and mostimportantly, a vital learning curve; allowing them to gain insightinto different companies, to see how they operate. It has provento be invaluable to the growth of each frier’s knowledge andcareers. Following on from our journey to Holland in November,in mid-January, the young friers took a trip the AAK Factory andKerry Foods.

Lisa Lishman and Johnny Leech gave us an insightful look intotheir trip around the factories, and what they learned during theirtime there. Accompanying them on the trip, were Briar Wilkinson

(Drywite), Ken Wilkinson(Drywite), Richard Turnerand Dean Annetts; as wellas some other young fishfriers, Andy Hillier, RachelTweedale, James Houlston,and Amy Grimwood.

And the fun begins!

Johnny Leech: “It was a greatopportunity to learn more about theprocesses involved in preparing theproducts that we use on a dailybasis in our shops. To see exactlyhow much time, effort andinvestment these two companieshave put into producing theirproducts and the pride and passionthey have for them gives me greatconfidence that they are trying justas hard as the shop keepers andfriers to ensure the continuedsuccess of the fish and chip industry. I would like to say thank you toDrywite, AAK and Kerry for their hospitality, they put on a great studytrip. I am privileged to be part of the Young Fish Friers group andhave learnt so much through entering this year’s competition.”

Lisa Lishman: “Another brilliant tripfor the young fish fryers! We arrived atAAK at King George Dock Hull, all theyoung friars, Briar and Ken greeted bythe lovely AAK staff as well as RichardTurner and Dean Annetts, Salesdevelopment managers for Kerry. Webegan with an in depth presentationand a chemistry lesson; teaching usabout oil sourcing and the processesbehind it. Followed by an interesting

tour of the grounds anda tasty lunch. Wefinished off the day witha delicious three courseItalian meal, drinks andgreat company. OnThursday morningbright and early wearrive at Kerry. Awelcoming introduction

and the history of Kerry Gainsborough site. Kevin and Jane, skilledemployees at Kerry with over 80 years of experience between themtook us around the mill and opened our eyes to the packaging anddistribution of products. In the afternoon we had a practical lessonmixing different batters up and taste testing the difference betweenthe batters on the fish and learning the effects each batter creates.The two days couldn't be more interesting and enriching!”

The Young Friers learnthe ropes at AAK

Blue skies onthe AAK tour

Rachel Tweedale, Amy Grimwood, LisaLishman,Andrew Hillier, Johnny Leech,James Houlston, Briar Wilkinson, Ken

Wilkinson & Richard Turner

AAK Factory

13

DEDICATIONhighest calibre

Philip Blakeman (Managing Director)

James T. Blakeman & Co. Ltd.

www.blakemans.co.uk

“”

This year once again saw a high calibre of entries

for the Staff Training Award, however ‘Burton Road

Chippy’ competed at the highest level and proved

to be a real credit to the industry.

We’re very lucky to have a team of dedicated and

passionate fryers, some of our employees have been with

us for many years. Staff training is something that we take

very seriously, all our employees receive both external

and in-house training as part of our programme”

“(L-R): Awards sponsor Philip Blakeman, Burton Road Chippy co-owners and double award winners

Lesley Graves & Des Anastasiou with this years awards host BBC Radio 2’s Nigel Barden.

Des Anastasiou (Co-owner)Burton Road Chippy

Lincoln

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The National Fish

“As always, we are delighted that so many of you could join ustoday – the independent shops, multiple operators, fishermen,processors and suppliers to trade, both national andinternational. We hope for you all celebrating the very best thatthe sector has to offer.” States Dr Paul Williams.

Following thespectacular feast,the ceremonycommenced at 2pmprompt. NigelBarden, proved tobe a hit with thecrowd, with theaudience eruptinginto laughter at his punchy one liners. His personable attitude, andgenuine love for the industry really was the perfect combination.Each of the winners were crowned with the prestigious glassaward and a professional photo. For each of the winners, theirinimitable joy gave the room such an undeniable buzz.

The ‘Independent Take Away Fish and Chip Shop of the Year’ awardhas now made its journey to Scotland, with Frankie’s Fish and ChipShop in Brae, Shetland claiming the title; with everyone in theroom on their feet to applaud and congratulate. With a strict andtough judging process, each and every single shop that qualifiedfor the finals have taken away such an abundance of in depthknowledge and confidence to continue on in their flourishingbusinesses, and to re-enter for next year. A huge congratulationsto all the winners of the 2015 National Fish and Chip Awards; andof course a big thank you for continuing to sustain the fish and chipindustry.

CommunityContributionAward The winner thisyear is Rockfish ofDartmouth, Devon,who were honouredfor their service tolocal communities,to acknowledgetheir charitablefundraising and

support. Additionally, recognising the importance of assistance tolocal communities.

NFFF Fish andChip QualityAward‘Champion’Award This is the NFFF’s veryown award, whichidentifies the progressionand excellence of theshops who have achievedQuality Award standard.This year, as always, thecompetition was difficult to judge, with all nominees proving to excelin all areas of business and practice. However, Kingfisher Fish andChips, Plymouth, Devon, were the winners this year. Congratulations.

From Field to Frier With a distinctive passionand expertise inpotatoes, the ‘From Fieldto Frier’ award is the IsleOf Ely’s award, and thisyear, Simpsons ofCheltenham,Cheltenham,Gloucestershire proudlyscooped it!

2015 has seen yet another successful and glitzy day at the National Fish andChip awards at the London Lancaster on January 20th. It saw yet another groupof zealous entrepreneurs crowned winners, beginning with a champagnereception, filled with glee and chatter about all things fish and chips. The eventitself was hosted by BBC Radio 2’s, Nigel Barden and Seafish Chief Executive,

Nigel Barden presenting

Community Contribution - RockFish - (L-R AlisonGodfrey - Director at The Fishermen’s Mission, Kirk

Godsen, Alistair Graham, Kayleigh Saunders, MatProwse, Nigel Barden)

NFFF Quality Award Champion Award -Kingfisher - (L-R Gregg Howard - NFFFPresident, Nikki Hutton & Craig Maw of

Kingfisher and Nigel Barden)

From Field to Frier - Simpsons - (L-R AustenDack of Isle of Ely Produce, James Ritchie,

Bonny Ritchie, Nigel Barden)


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and Chip Awards 2015

Best NewcomerAwardNaturally the industry iscontinuously trying tofind new skilled fryersand shops to forward theindustry in a positiveway; and this year,Frymax were proud topresent the award toShap Chippy, Shap,Cumbria.

Drywite ‘YoungFish Frierof the Year’ AwardDrywite once againacknowledged the skilland professionalism ofthe young friers in theindustry, who are thrivingin their careers. BriarWilkinson presented theaward, to this year’swinner, Rachel Tweedalefrom Elite Fish and Chip Company, Sleaford, Lincolnshire. Thirdplace was awarded to Amy Grimwood, Mr C’s, Selby, Yorkshire,and in second place, Kat Deuchars, John Dory’s, Belfast, CountyAntrim. Drywite have expressed their passion for each young frier,and their dedication to nurturing the skills of each frier.

The Good Catch– Sustainable Seafood Award This award was presentedto Frankie’s Fish andChips, Brae, Shetland thisyear. This award has beenled by the MarineConservation Society,with an aim to encourageand support businesses

who see the importance of using sustained fish, and do so, with aview to promote and encourage further progress by raising moreawareness of the importance of sustainably sourced fish.

Staff TrainingandDevelopmentAward This year, Blakemansausages have onceagain sponsored thisaward, which recognisesthe dedication and driveof the shops that areworking hard to train anddevelop friers andimprove the industry onthe whole. Well done to

Burton Road Chippy, Lincoln, Lincolnshire.

MarketingInnovation AwardPoppies Fish and ChipsRestaurant and TakeAway, Spitalfields,London, were awardedthe Q Partnership’sMarketing InnovationAward, which honoursshops that have createdinnovative ideas, andlaunched new products,including creative packaging concepts.

IndependentFish and ChipRestaurant ofthe Year AwardGoldensheaf launchedthis award forrestaurants whomaintain a high standardof work, practice and

Dr Paul Williams, with yet again an incredible turn out, with guests from all areas of theindustry, and of course, delicious food; Norwegian cod and seafood, and lots of tasty treats.As each year passes, the industry continually sees an influx of nominations, and obviously avariety of exciting opportunities presenting themselves to the winners, allowing them tocontinue to evolve the ever-growing quintessentially ‘British’ industry.

Best Newcomer - Shap Chippy (L-R AndrewMarriott - Brand and Marketing Manager for

Frymax, Jo Hampson, Georgina Perkins, NigelBarden)

YFF - Rachel Tweedale of Elite Fish and Chips(L-R Briar Wilkinson - Sales Director of

Drywite Limited, Rachel Tweedale and NigelBarden

Good Catch Award - Frankies (L-R George Clark- UK Commercial Manager of MSC, CarlynKearney, Valerie Johnson, John Gold, Sam

Stone - Fisheries Officer of MCS, Nigel Barden)

Staff and Training Development - Burton RoadChippy - (L-R Philip Blakeman - ManagingDirector of James T Blakeman & Co Ltd,

Lesley Graves, Des Anastasiou, Nigel Barden)

Marketing Innovation - Poppies - (L-R MikeWallace - part of The Q Partnership Marketing

Team, Mari Cuschieri, Michael Cuschieri ofMarketing, Tadiwa Mwamuka, Nigel Barden

Best Restaurant - Burton Road Chippy - (L-RAlan Pearce - Field Sales Manager at Kerry Food,

Des Anastasiou, Lesley Graves, Nigel Barden)

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food within the industry, and all restaurants are judged on aspectsof their business. Burton Road Chippy, Lincoln, Lincolnshire,grabbed this year award this year!

Best MultipleOperator Award Unique Seafoods limitedare proud to sponsor thisaward, that recognisesbusinesses at a headoffice level, and maintaina high standard ofmarketing, publicrelations, staff trainingand responsible

sourcing. Rockfish, Devon scooped the award for their hard work.

Best MultipleFoodserviceOperator Award This year, Greene KingPLC (Flame Grill) wonthe award. This awardtakes into consideration,outlets who serve fishand chips as part of theirmenu but not a corebusiness. Cafes and pubchain restaurants have previously entered.

Healthy EatingFish and ChipsAward Promoting healthy fishand chips was a must forthis award, and this year,it was awarded toTowngate Fisheries,Bradford, WestYorkshire. LoSalt wereon the hunt for a shop

that produces and educates buyers the health benefits of fish andchips with menu development and innovation.

The Great ‘Fishand Chip’ School Lunch Award This year, Holy TrinityPrimary School inHalifax, West Yorkshirewon this new categoryaward, which wasdesigned to challengeschools to host their ownfish and chips event. It isof importance to Middleton Foods to sponsor this award, to ensurechildren are eating and enjoying school meals.

Best SeasonalFish and ChipOperator Award It was Dodson’s FreshCatch who werepresented this award;which promotes theresponsible fishingscheme, which in turnsupports the

preservation of the industry. The award is presented to businessthat has successfully contributed to local and seasonal trade,providing good service and good fish and chips to its customers.

IndependentTakeaway Fishand Chip Shopof the YearAwardOnce again this year, theunited group of sponsorscame together torecognise and celebratethe fish and chip shop ofthe year. The shop thathas done outstanding work in all areas of development andpractice, and this year, Frankie’s Fish and Chips, Brae, Shetlandhave achieved the award. In third place, Papa’s Barn, Ditton, Kentand in second place, Simpsons Fish and Chips, Cheltenham,Gloucestershire.

Best Multiple Fish and Chip Operator - RockFish(L-R Martin Brown Director at Unique Seafood

Limited, Mat Prowse, Kirk Gosden, KeighleySaunders, Alistair Graham, Nigel Barden)

Best Multiple Foodservice Operator - GreeneKing's Flame Grill - (L-R Ben Bartlett of theMaster Craft Guild of Chefs , Laura Buthlay,

Mark Teed, Nigel Barden)

Healthy Eating Fish and Chips - TowngateFisheries - (L-R Caroline Klinge - Sales and

Marketing Manager at LoSalt with MarkDrummond and Nigel Barden)

School Lunch - Holy Trinity Primary (Peter Hill,Chief Executive of Middleton Food Product,Staff member, Head Teacher Liz Whetham,

Staff Member, Nigel Barden)

Best Seasonal Operator - Dodson's Fresh Catch (L-R (L-R Jade Needham, Peter Bruce -

Skipper of the Budding Rose PD418, MarkDodson, Nigel Barden)

Independent Takeaway Winner - Frankies (L-RNigel Barden, John Gold, Valerie Johnson,

Carlyn Kearney)

Great atmosphere at the Lancaster London

Hurray! NFFF Team (L-R - Richard Wardell, Robert Norris, GreggHoward, Andrew Crook, Jennifer Durrans and Stuart Atkinson)

A fantastic afternoon was had by all!


17FIND US ON

It’s not just a fridge or a freezer, it’s

an Adande®

Accurate and stable holding temperature of -1oC to +2oC to maintain fresh fish at optimum quality

Minimises dehydration and fish shrinkage for maximum yield

Eliminates condensation on food stored in chilled mode

Drawers may be located under existing or new frying ranges for convenient cold storage and service efficiency

Want to know more?

Call 0844 376 0023Email [email protected]

www.adande.com

Adande® refrigerated drawer systems are the perfect solution for the cold storage of perishable food in fish & chip shops and quick service restaurants. The unique and patented design delivers versatile and efficient cold storage for unparalleled food quality, as well as operational and performance benefits.

Drawers operate through a temperature range of +15oC to -22oC, at the push of a button, for cold storage flexibility

Insulated drawers deliver energy savings of more than 40% compared to conventional refrigeration

Single or multiple drawer units with a large capacity relative to footprint

Associate members of The National Federation of Fish Friers.

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

Our unique fish friers insurance policy requires range serv-ice and ducting cleaning only once a year not six monthly

like most insurers.

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

Available through the official NFFF website at www.federa-tionoffishfriers.co.uk

or contact us direct on 01924 499182 (please mention

the NFFF when ringing)

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

Authorised and regulated by The Financial Services Authority

NFFFMEMBERDISCOUNTAVAILABLE

FishFriersTHE



Arc FireNFFF members were invited to the NFFFHead Office in Leeds to undertake asample Fire Safety Training, conducted byArc Fire Training. The day included boththeory and practical and allowed studentsto learn first-hand about the

fundamentals of fire safety. The day also covered details ofcurrent legislation, the owner’s responsibilities and why a firerisk assessment should be completed. The students then got achance to put theory into practice and took part in a controlledfire drill.

Eric Dempsey course leader said “We are proud to help andsupport a great British Industry which has provided the countrywith its national signature food for generations. However timeschange and practices that were acceptable a few years ago arenow likely to get you prosecuted at the very least.”

Tony Wells from Westgate & Lindley Fish Bars commented “Thecourse was extremely useful and very informative, also a littleworrying when you realise you don’t have the correctprocess/procedure in place.”

Mark Widdows from Harlands also said “The training was verygood. Pitched at the right level for the attendees, providing a lot ofuseful information on both the legal and regulatory requirementsand practical issues on the types of equipment and when and howto use each. I would recommend the course to anyone owning ashop who feels they may not be fully aware of the requirements.”

Some of the regulations fish and chips shops must comply withare:

• You must have a Fire Risk Assessment carried out by acompetent and qualified person and it identifies the hazards andrisks to staff and customers in the event of fire. This is a legaldocument and it can affect your Public Liability Insurance if youdo not have it done. In this document the owner is identified asbeing legally liable.

• Your premises and work practices must be safe from fire.

• Your alarm must work and your fire exits must be adequate, safeand clear.

• You must have adequately trained competent fire wardens onduty to assist in evacuation and deal with the fire using a fireextinguisher if they feel safe to do so. Our training course coversthis.

• You must have adequate the correct type and number of FireExtinguishers etc, and your staff must know how to use them.

• All staff must be trained in Fire Awareness, and also in theEmergency Fire Plan and what to do in case of fire.

• You are also required by law to have adequate staff availabletrained in first aid when working with hazardous substances andlarge amounts of hot oil etc certainly constitutes ‘HazardousMaterials’.

For further information on Fire Safety Training contact EricDempsey at http://www.arcfiretrainingservices.co.uk

Our frying ranges, chippers and peelers are manufactured to high engineering standards, designed for the punishing routine of a busy Fish & Chip shop. But just as a car needs regular servicing to perform well and last, so does your frying range and other equipment. Regular servicing is life enhancing and can spot potential problems before they cause a breakdown - which is likely to be far more expensive than the cost of servicing. Servicing will also highlight any impending dangers which could be a hazard to both staff and premises. Failure to have regular servicing, and having the records to prove it, could work against a business in the event of any insurance claim for either damaged premises or injured staff. Gas equipment is governed by strict laws. Only engineers who have a Certificate of Competence from Gas Safe can work on gas equipment - both mains and LPG. All our specialist engineers will ensure that your downtime is kept to a minimum, and our vehicles are equipped with a comprehensive range of critical spares. Gas cooking equipment is divided by Gas Safe into five individual certifications, each with their own training and certification. This means an engineer needs to be trained in the appropriate category for the equipment being serviced:

The main types of equipment in the five categories of catering competence in gas fired catering equipment are: 1. Boiling tops, open and solid top ranges, convection ovens, combi-ovens and bains marie. 2. Water boilers, boiling pans, steamers and dishwashers. 3. Deep fat fryers, bratt pans, griddles and grills 4. Fish & Chip ranges. 5. Forced draught burner appliances, such as impingers and conveyor ovens.

You must ensure that anyone carrying out a service, repair or maintenance on your frying range is COMCAT 4 & 5 registered - failure to do so will invalidate your insurance!

(all our engineers are fully COMCAT registered…!)

Frying Range & Equipment Servicing

What you need to know

Frying Range Service An annual range service is required by most insurance companies to comply with their policy and it is essential for maintaining safe and reliable equipment. Here at Hopkins we complete a full service after which you will receive a service certificate. Our range engineers are COMCAT 4 qualified with years of experience in the industry.

Our range service includes the following: Perform a gas tightness test on fish range internal pipe work. Strip down equipment, remove stainless steel top work (if possible) to the base frame. Remove pans. Visually check welds. Re-seat pans on new fire cement. Remove down ducts to gain access to stream duct. Clean out and empty sump box. Clean extractor fan and impeller blade. Cut in inspection doors where possible and clean ducting via these points (up to the extractor). Check flue using a Smoke pull test on completion. Check thermostats and high limit stats are working. Check out electrical wiring and replace any faulty component. Re-assemble range, fill with oil/fat and test up to temp on all pans.

On open flue appliances a spillage test must be performed on completion of service.

We also provide a 3 month labour warranty should you have any problems with your range after the service.

Duct Cleaning As you may be aware, many insurance companies are requesting that range ducting extraction systems need regular cleaning, as well as your annual range service. Here at Hopkins we have invested in the equipment to carry out this work. Flue cleaning is essential to help prevent fires in extraction ductwork which is a common occurrence that causes millions of pounds in damage and insurance claims each year. Many insurance companies are aware of this and insist on a minimum of annual cleaning by specialists, some offering a discount if it done more often. Previously range service companies cleaned ductwork by scraping out grease that could be reached from access holes. This meant that only 2-3 metres of grease would be removed whereas a typical range has more like 12 metres of ductwork. At Hopkins, we use specialist equipment meaning the whole system can be cleaned. We also take picture evidence which we can then supply you in addition to your certificate.

Chipper & Peeler Servicing We specialise in repairing, servicing and refurbishing all brands and models of chippers and peelers, including IMC, Bold, Hobart, Crypto, Metcalf and of course, our own. If we cant repair your fault on site, we will bring your machine back to the workshop where we have a vast stock of spare parts and will offer you a free loan machine whilst yours is being repaired or serviced (subject to availability). We are also able to re-grit your peelers, or should you wish to do this yourself, we can supply DIY Re-Line kits which are available to buy on-line along as are many other spare parts. A range of second hand and refurbished chippers and peelers are available, please contact our sales department to find out stock availability.

Spares We have thousands of spare parts in stock, for all types of equipment including frying ranges, chippers & peelers, refrigeration, preparation and cooking equipment, warewashing, water boilers plus many more. We understand that equipment downtime can be detrimental to your business so we offer express delivery (subject to stock availability). If you are unable to find the part you are looking for, please contact our service department and a member of our technical team will be happy to assist you.

For more information call the Service team on 0113 2577 934 or visit our website: www.hopkins.biz

Hopkins Catering Equipment Ltd, Valley Mills, Kent Road, Pudsey, LS28 9NF

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21FIND US ON

Today is your chance to become involved with the NationalFederation of Fish Friers and have your say in giving us yourthoughts on your frying range. Your frying range, it is theheartbeat of your fish and chip shop and is usually your firstmajor purchase as a fish and chip shop owner. It gives thatpresence to your customer when they first walk into your shopand is the defining factor of how your products will look to them.

The NFFF frying range customer service survey has beenapproved by the NFFF Executive Council and covers all questionsfrom servicing to filtering to repairs. The survey can be found andcompleted on www.nfffsurvey.com or from page 22-24 of thismonth’s Fish Friers Review.

Issue 2 of the FishFriers Review 2015 willsee the results of thefrying range survey withthe thoughts of thefrying range companieson the work that theyare doing and how theysee their improvementsbenefiting the industryas a whole.

To help improve your services we needyour contributions! Wehave spoken to all ourmajor frying rangemanufacturers and involvement with all parties is needed. If youhave any problems or issues with the survey, please email Rob [email protected]

DirectionsComplete your ‘NFFF Frying Range Customer Service Survey’ onwww.nfffsurvey.com or simply fill in your Fish Friers ReviewSurvey.

Click send and your answers will be stored with the NFFF

Or

Complete your ‘NFFF Frying Range Customer Service Survey’provided in your Fish Friers Review on pages 22-24. Then removethe pages and place them in a stamped envelope and post to.

National Federation of Fish Friers, New Federation House,4 Greenwood Mount, Leeds LS6 4LQ

Calling all NFFF Members - Your chance to become involved!

The NFFF needs you! Frying Range Customer Service Survey

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Range Survey QuestionsMembership Number

Member Name

Email Address

Shop Name

Shop Postcode

> O

nce you’ve answered all of the questions, please pull this section out and return it to us. Thanks! <

Equipment Details1. Range Manufacturer

a. Hopkins

b. Mallinsons

c. ME-FF

d. Flogrio

e. Hewigo

f. KFE

g. Preston & Thomas

h. Henry Nuttell

i. Other

2. How old is your range?

a. Less than 3 years

b. 3 – 5 years

c. 5 – 7 years

d. 7 – 10 years

e. +10 years

3. Burner Type

a. High Efficiency

b. Standard

c. Other


23FIND US ON

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4. Hours used per week

a. Less than 15 hours

b. 15 – 25 hours

c. 25 – 40 hours

d. +40 hours

5. Type of trade

a. All year round

b. Seasonal

(If seasonal, state how many weeks per year)

Filtering6. Do you filter your oil?

a. Yes

b. No

7. Is your filtration in-built or a separate externalsystem?

a. Built In

b. External

8. Temperature of Oil When Filtering

a. <120 Celsius

b. 120-140 Celsius

c. 140-160 Celsius

d. 160+ Celsius

9. When do you filter?

a. Start of the day

b. End of the day

10. How long before filtering do you leave it afterturning the range off?

a. Do it straight away

b. 5 minutes

c. 10mins+

Servicing11. How often is your equipment serviced?

a. Every 6 months or less

b. Every 12 months

c. Every 18 months

d. Every 24 months

12. Who services your equipment?

a. Manufacturer

b. Other Company

13. Is your engineer trained to work on yourequipment by the manufacturers?

a. Yes

b. No

c. Unsure

FishFriersTHE



> O

nce you’ve answered all of the questions, please pull this section out and return it to us. Thanks! <

Repairs14. Has your range broken down in the last 24

months?

a. Yes

b. No

15. Do you have a manufacturer’s service contact?

a. Yes

b. No

16. How long did it take for an engineer to arriveafter calling?

a. 1 – 4 hours

b. 4 – 24 hours

c. 24 – 48 hours

d. 48 – 60 hours

e. +60 hours

17. How long did the repair take?

a. Fixed on that visit

b. Fixed that day

c. Less than 2 days

d. 2 days to a week

e. Over a week

18. Parts Replace

a. Pans

b. Pan controllers

c. Fan

d. Other (please write below)

19. Cost of the repair?

a. Less than £500

b. £500 - £1000

c. £1000 - £2000

d. +£3000

20. Was there a call out charge?

a. Yes

b. No

Summary21. Overall how satisfied are you with your

equipment? (0 Very Unhappy - 10 Very Satisfied)

22. Overall how satisfied are you with the service?(0 Very Unhappy - 10 Very Satisfied)

Further CommentsPlease give further details that you think may be of use.

(Number of parts replaced if more than one repair etc)

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Apprenticeships andProfessional Qualificationsfor Fish Friers

Tavi FryerApprentice off toa good startEmma Pate, FoodProcessing & TechnologyCourse Manager at DuchyCollege in Cornwall isdelighted to be workingwith Amanda Holt, thefirst of the TallowChandlers Fish FryingApprentices.

“We are delighted to beworking with Amanda Holtof the Tavi Fryer inTavistock, Devon and her

employer John Murphy to support her through the ‘ TallowChandlers Advanced Apprenticeship in Fish Frying Industry Skills’. We have worked closely with Amanda and John to select units oflearning to compliment the mandatory units set out in theApprenticeship framework and have developed a comprehensivetimetable of in college learning to support the programme aswhole” says Emma.

The Tallow Chandlers Apprenticeshipwas launched last year at theOlympia Expo (Friers review Oct2014) with two apprentices, JamesWood of the Fishhouse Fleetwoodand Amanda Holt of the Tavi Fryer,Tavistock. Amanda, John Murphy andthe team at Duchy College have beenhard at work planning the three yeardelivery of the programme and itlooks as though that investment inplanning will pay dividends asAmanda’s journey begins.

“This programme will include topics such as: Level 3 Food Safety,Emergency First Aid at Work, Principles of Seafood Quality Scienceetc. We look forward to working closely with Amanda to fullysupport her with teaching and assessment as she makes her waythrough this apprenticeship programme in the early stages of whatwe can foresee will be a successful career in Fish Frying” saidEmma.

If you are interested in the business benefits of apprenticeshipsand want to find out more then please contact Lee Cooper atSeafish.

Still seeking fish frier assessors to supportapprenticeship ProvidersA number of Apprenticeship Providers are still seeking individualswith experience in the fish frying industry who can becomeapprenticeship assessors. If you think you may be interestedplease contact Lee Cooper at Seafish.

Belfast Metropolitan College to support FishFriers at John Dory’s in Northern Ireland John Dory’s and Belfast Metropolitan College are delighted toannounce the commencement of Belfast’s first Fish and SeafishApprenticeship programme for fish friers, due to begin in February2015.

“As a company that employs over 100 people in the fish and chipindustry in Northern Ireland, it is very encouraging to see thisapprenticeship programme being offered in Belfast. We are veryproud to be working alongside Belfast Metropolitan College, inorder to deliver these qualifications to our employees. John Dorysare committed to raising the profile and standards not only in ourown shops, but also across the wider industry” said Kat Deucharsof John Dorys

Harry Robinson (Curriculum Manager for Hospitality at BelfastMet) agrees;

“This is an exciting development for the college, John Dory’s andthe wider economy in Northern Ireland and is evidence of ourcommitment to delivering outstanding training to supportemployers and the local workforce”

News for Fish FriersFor the full versions of these articles plus contact details and moreinformation please visit www.seafoodacademy.org and go to > 6.News > 3. News for Fish Friers

By Lee Cooperof Seafish

From left to Right – Amanda Doran (Belfast Met), Kat Deuchars (John Dorys)Harry Robinson (Belfast Met), - Zoe Irwin (John Dorys)


27FIND US ON

NFFF Traininground-up2015 has already brought a lot of excitingchanges to the NFFF. So far this year we havedelivered a busy and exciting three day trainingcourse (NFFF Complete Guide to Fish and ChipShop Management) in mid-January, followed byseveral one day training courses. We also havebeen experiencing an increase of interest in ourtraining courses.

We have been very fortunate to have RichardWardell come on board as the NFFF’s newTraining and Accreditation Manager. With our firstcourses of the year delivered and well received, itis onwards and upwards for our training school.Richard observed and helped to deliver some ofthe courses in January, and is committed toimproving and modifying the school’s trainingcourses, so our students can gain even moreskills and knowledge.

Richard WardellRichard joined the NFFF asTraining & AccreditationManager in January and islearning a lot about his newrole with the NFFF whilstalso used the skills andknowledge that he acquiredduring his 11 years with

Seafish. “The NFFF has a fantastic training facilityin Leeds which offers practical and theory basedtraining which benefits both newcomers to thefish and chip industry along with people who arealready working in the fish frying industry. I wantto build on the solid foundations that are alreadyin place at the training school in Leeds and attractpeople from outside the industry such as schoolsand colleges. We will also be looking to delivermore in-shop training and develop new training

courses. Our role is to promote the positiveimpact that training can have on individuals andbusinesses along with helping to raise thestandards within the fish and chip industry toensure its long term future.”

Other staff changesHelen Brook, who many ofyou know, has taken overthe role of Training &Qualifications Co-ordinator. Helen says: “Ipossess a trainingbackground having been anNVQ assessor, internalverifier and invigilator, so Iappreciate how trainingcan deliver business benefits. I am enjoying my newjob role and it’s great to see people progress froman initial enquiry to completing a training course.”

If any of you have any training questions please emailRichard: [email protected] Helen: [email protected] ortelephone 0113 2307044. Alternatively, to find outabout our one day and three day training courses youcan view the training page on our website:http://www.federationoffishfriers.co.uk/pages/training-courses-585.htm

For further details of these courses or to discuss your specifi ctraining requirements, contact Helen Brook on 0113 230 7044or email at h.brook@federationoffi shfriers.co.uk

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

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

The NFFF Training Centre based in Leeds is the UK’s only independent fi sh and chip training school. It boasts fully equipped training facilities including both traditionaland high effi ciency ranges and a comprehensive selection of equipment, frying mediums and products. Courses are delivered by award winning friers andexperienced industry experts who will show you how to maximise your profi ts.

3 Day Course A Complete Guide toFish and Chip Shop Management

Product sourcing and options Food preparation Frying techniques

Quality and portion control Oil/fat management Food hygiene Health and safety

Managing accounts

Profi t margins

Dealing with VAT

Marketing and promotingyour business

Customer service skills

2015 Course DatesPlaces are limited so book early to avoid disappointment.

9 – 11 March13 – 15 April11 – 13 May8 – 10 June6 – 8 July

1 Day Course A Practical GuideTo Fish Frying

1 Day Course Improve Your Skills

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

“All our tutors are passionate about fi sh and chip and have an

excellent knowledge and understanding of the

profession.”

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

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

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

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

3 – 5 August7 – 9 September5 – 7 October2 – 4 November30 November – 2 December

Innovations 2015 will be theNorth West’s major event for the

Fish & Chip and Fast Food Industryorganised by V.A.Whitley

Innovations 2015

With quality exhibitors presenting outstandingproduct innovations and concepts covering a

range of Food Products, Packaging Developments,Hygiene Solutions and the latest CateringEquipment all designed for your business.

Doors open 10.00am - 4.30pm

Don’tMiss it!

• Free Parking•Easy Access •Superb Facilities •Sampling•Demonstrations•Meeting Points

Premier Suite, The Macron Stadium, M61 Junction 6, Burnden Way, Bolton BL6 6JW

VA Whitley Head Office at Heywood:

Tel: 01706 364211

The North’s Premier Fish & Chips and Fast Food Exhibition

For further information about exhibiting or visiting the exhibition ask your local sales contact or call

www.vawhitley.co.uk

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Quality Awards holders cannet MSC Chain of CustodyCertification for less

The NFFF has identified sustainability as akey business area and a benchmark that thefish frying industry should embrace - both asa way to improve business practices and alsosafeguard the future of the industry, whilstprotecting fish numbers and theirenvironment.

As the NFFF are keen to promote a highstandard of sustainability amongst QualityAward holders, they are able to offer a specialreduced cost (£250), for MSC certification. Thismeans the fish and chip shop is able to sourceand promote MSC sustainable fish with the

well recognised blue ecolabel, and offer a choice from the wide range of MSCcertified fish and seafood available in the UK.

The opportunity to gain the MSC ecolabel (for less), means customers seethey’re eating top quality AND MSC sustainable fish, from a top quality, award-winning fish and chip shop!

The MSC 'blue tick' ecolabel is the most trusted and recognised indicator ofseafood sustainability and is used to show that seafood has come from anindependently certified sustainable fishery. The blue tick is becomingincreasingly familiar to consumers, is awarded at all points of the supplychain, to fisheries, suppliers and vendors and is the most trusted way ofshowing that your fish is sustainably sourced.

For a fish and chip shop to display the MSC ecolabel it will need to get Chainof Custody certification. (Every link in the supply chain has to be certified tothe MSC Chain of Custody standard to ensure full traceability.)

Benefits to your business• Increased customer confidence –in offering both sustainable & traceable

fish.

New independent research revealed 61% of respondents believing restaurantsshould show sustainable options on their menus. It also showed the demandfor traceable seafood - specifically in the UK, has increased from 61% to 67%in the last 2 years.

• Increased range of MSC certified seafood and consistent quality

- Cod, haddock, hake and plaice all being served as staple MSC certifiedspecies.

- 13 species from UK fisheries landed in the UK. Some chippies are usingScottish scallops, brown crab and mussels.

• Being able to reassure customers about your sustainable sourcing policy byproudly displaying the ecolabel.

• MSC ‘s excellent staff training materials ensure knowledgeable customerinteraction – for confident and assured answers to sustainable species,sourcing, and suppliers.

Why getting MSC certification makes sense…Adrian Fusco at Quayside:

…”it has been really important to us to only sell fish products that have been

responsibly sourced from a sustainable fishery, it makes sense for the futureof the whole industry….To remain competitive, we had to add value to our endproduct by communicating ‘sustainable fishery’ to our customers. There is nobetter way to do this than displaying the MSC Ecolabel.

…having MSC certified fish and being an MSC certified restaurant raises theprofile of a business, …your product instantly seems better because you cancommunicate the full traceability and explain why the product is MSC.”

Our business has grown from strength to strength in the past year,

…by displayingour MSCEcolabel, we’reeducating andraisingawareness forsustainablefishing. Morepeople areinclined to comeback to us againand again, in thesafe knowledgeof exactly whereand how our fishis sourced.

Craig Maw at Kingfisher:

…”since Kingfisher achieved MSC accreditation there was no holding back;being certified has given us as a business the confidence to give ourcustomers confidence.

Our customers love the fact that our Cod, Haddock, and Hake is CertifiedSustainable, and indeed travel far to eat our MSC certified Fish.

We also find that MSC Certified fish is out of the top drawer for quality.”

Craig Maw on the ecolabel:

“It’s attracted a lot of questions and enquiries about what MSC stands for andwhy it's so important. Having used the training material to educate all ourstaff, they are now more than well equipped to answer any such queries.”

George Clark of the MSC:

“Businesses wanting to show their customers that they are committed tosourcing and serving MSC certified seafood will now find it a lot easier tosource key species such as cod, haddock, plaice and hake with more certifiedsuppliers than ever supplying these key species. With new routes to gettingcertified, such as this special Quality Award holder offer for MSC certificationfor £250 (normally £350), it’s a great opportunity to get MSC Chain of Custodyand use the ecolabel on your menu”.

For further information about the Marine Stewardship Council and how to gainMSC certification for your fish and chip shop please contact George Clark,MSC UK Commercial Manager at [email protected] or 0207 246 8917.

* For details on the ROC Group for MSC certification enquiries please visitwww.myrockgroup.co.uk or email [email protected]


31FIND US ON

Quality Awardsround-up www.qualityfishandchips.co.uk

The fact that the fish andchip industry is so diverse,with so many outletsoperating independentlyof each other, means thatthe consumer’s enjoymentof a fish and chipexperience can varyenormously from onebusiness to another. Forsome, a disappointingexperience can lead tothem avoiding fish andchips completely whilstothers will travel furtherto find a shop which offersa good eating experience. We know that customers travelto shops in the NFFF Fish & Chip Quality Award scheme,and they do this because they know they can buy withconfidence, where they see the Quality Award sign.

The award represents an assured degree of excellence,emphasizing to existing and potential new customers thehigh standards of product, premises and service offered bythe award holding business. The Quality Award scheme isin place to raise standards, enhance the profile of theindustry and to promote customer loyalty to a qualityproduct.

Following an internal review of the Quality Award schemeover 2014, 1st January 2015 saw the introduction of the newguidelines for any fish and chip shop wishing to obtain theNFFF Fish and Chip Quality Award. These have beenapproved by the NFFF Board of Directors.

The new guidelines have also updated sections andintroduced new sections, such as the allergen guidelines,

which coincide with theintroduction of the new EUFood Information forConsumers Regulationlegislation which becamelaw on 13th December2014. This requires all foodbusinesses to provideinformation about theallergenic ingredientsused in food sold orprovided by them. Eachmenu item must bechecked for the presenceof any of the 14 allergenicingredients, findings

recorded and the information made available to customers.Staff must be adequately trained and be able to advisecustomers on any products that should be avoided*.

We are now working with Bradford Metropolitan DistrictCouncil Environmental Health, who will be using thesestandards to form the basis of assured advice for food safetyissues under the Primary Authorities initiative.

Quality Award holding shops will still be entitled to a specialreduced application cost (£250 plus VAT*), for MarineStewardship Council (MSC) certification. This means anMSC certified fish and chip shop is able to source andpromote MSC sustainable fish with the well recognised blueecolabel, and offer a choice from the wide range of MSCcertified fish and seafood available in the UK.

*An allergen matrix along with signage and record sheets are availablefrom the NFFF for members and will have been sent out to all memberswho have provided us with an up to date email address.

*2 This cost excludes the licence fee.

Quality Awards – new and returning shopsThe NFFF is pleased to announce the following shopshave recently gained the NFFF Quality Award:

Name Shop LocationAdrian Tweedale The Elite Fish & Chip Company LincolnNick Lomvardos Bishopston Fish Bar BristolJames Marriott Argus Fish Bar Bristol

The following shops are renewing shops in the NFFFQuality Award scheme:

Name Shop LocationMr Dhillon Dhillons Newcastle Upon TyneMichael Artemis Starfish Sandwell, West Midlands

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PotatoesPrice per 25 kg sackVarieties include Maris Piperand Markies

£6.40(£6.50)

£13.60(£13.55)

£22.00(£21.60)

£2.40(£2.50)

£2.60(£2.75)

£4.50(£4.50)

Palm OilPrice per 12.5 box

DrippingPrice per 20kg box

FAS Cod 16-32oz filletsPrice per IbSkinless/boneless

FAS Haddock8-16oz filletsPrice per IbSkinless/boneless

Ready ChippedPrice per 10 kg bag

Commodity WatchAll prices correct as of 16th January 2015

Average Prices

Potato Report

FAS Fish Report

2014 CROP - BAG MARKET (Prices free - buy ex farm £/t to Friday 9 January)

Better movement reported, particularly of frying material, as tradersreplenished stocks following the Christmas holiday. The available supplieswere however adequate with prices virtually unchanged.

CHIPPINGIn the East, varieties on offer included M Piper, Markies, Agria and Ramosstarting at £80/t for some affected with scab, up to £100/t depending onsample with some of the very best ranging up to £120/t on repeat orders.

In the West, interest centred on good M Piper starting at £65/t for some smallin the run to a main range of £70 - £80/t with the odd £90/t for local sales.Limited supplies of others included Fontane at £80/t, Ramos and Markies £70- £80/t together with Challenger at £70/t.

In the South, M Piper were mainly £100/t while others including Markies,Cabaret and Sagitta were £70 - £80/t. Some best Markies and Caesar sold inlow volumes at local outlets were £140/t.

In Scotland, trade remained steady at unchanged prices with East Lothian MPiper £65/t.

CROP DEVELOPMENT

2014 CROP

A week of mixed conditions including some overnight frosts, heavy rain andgale force winds.Most stocks in store are keeping well although mildtemperatures continue to give cause for concerns in some ambient storeswhere premature sprouting and odd instances of tuber breakdown aretroublesome. Although most have been moved to minimise losses. Skin finishissues are affecting some packing whites, particularly Black Dot, while otherdefects included scab, growth cracks and mechanical damage to some liftedin difficult conditions.

2015 CROP

There were a few more earlies planted in Cornwall although intermittent rainhampered progress.

It’s the pantomime season, so for a change I thought I’d tell you a fish & chipfairy story.

One winter day, a wealthy fish & chip shop owner, for aren’t all fish & chip shopowners handsome and wealthy, was tidying up in his kitchen when underneaththe counter he found a mysterious old oil lamp. Well of course he wanted tosee how shiny it was so he rubbed it hard with his cleaning cloth and with aflash and puff of smoke appeared – yes, you’ve guessed – a genie!

“Hello” said the owner, “I suppose you must be the genie of the lamp?”

“Yes” said the genie, “and I suppose you want your three wishes. What is yourfirst wish?”

The owner scratched his head, thought for a moment and said “Do you thinkcod 16/32s could be £20 a stone?”

Puff! “Easy” said the genie, “there you are, £20 a stone, now what is yoursecond wish?”

“Right” said the owner, looking wistfully at his rusty old range and rathershabby counter, “do you think all this could be new equipment?”

Puff (again) and there it was, bright and shiny in every direction just like thesalesman from Kiremco had promised.

“OK” said the genie, “and what’s your final wish?”

“Well” said the owner “can cod be £20 a stone?”

“But you’ve already had that” said the genie.

“Yes” said the owner, “but this time I’m going to buy!”

Now this is a fairy story, so of course the owner was dreaming, but the nextmorning when he woke up he thought, maybe I could put my time to better usethan phoning around for fish prices every other day? My merchant is a decentbloke and needs to make a living so perhaps I should ask him to fix a price nowfor the whole of 2015, then just call for deliveries as and when I need them?

His merchant, who was after all a decent bloke, said “what a good idea, now Ican fix a steady contract with my trawler company so we too can concentrateon all the other day to day problems of our business, and I can happily sharemy cost savings with my customer”.

The fishermen thought how sensible this was and that dealing with suchprofessional businessmen in Britain was a real privilege, and we can all gettogether in London for the annual Fish & Chip of the Year Awards and enjoythe company of our friends.

And they all lived happily ever after.

But this is of course just a fairy story, so any similarity with anyone living ordead is purely coincidental . . . or is it all just dreaming?

With best wishes for a prosperous New Year.

John RutherfordExecutive Director – Fasfa Ltd.14th January 2015

Many thanks – as ever – to John Rutherford for this piece.

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• Advice on Frying Ranges - AC• Issue with a lease – JW• Advice on potatoes – MS

• Problem with EHO – AC• Issue with fish sizing – GH• Oil used in frying – AC

• Allergen Information – SA, AC, GH• Advice on opening a shop – HM• Advice on business rates - MS

KeyGH Gregg Howard, President

SA Stuart Atkinson, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Executive Councillor

JW John Wild, Executive Councillor

AHA Alan Hanna, Executive Councillor

RC Rafael Chandler, Executive Councillor

MS Mike Smith, Executive Councillor

HM Hugh Mantle, Executive Councillor

DD Denise Dodd, General Secretary

RW Richard Wardell, Training &Qualification Co-Ordinator

RN Robert Norris, Membership & MediaCo-Ordinator

JD Jennifer Durrans, Membership &Media Co-Ordinator

HB Helen Brook, Training & QualificationCo-ordinator

AP Arthur Parrington, Training tutor

LF Lynda Fielding, Trainer

CB Craig Buckley, Trainer

DH Dan Harding, Trainer

DH Dennis Tate, Trainer

January/February 2015NFFF activity round-upFrom December - January, the NFFF Executive Council has taken calls and helped members on the following subjects:

Executive Council enquiries

NFFF Activities

New and returning NFFF members January/February 2015

Contact name Shop name LocationColin Kearney Golden Chip Ballycastle

Tasos Pattichis Olympus Fish & Chip Restaurant Bolton

Emre Tunc The Codfather Northolt

Mario Freitas Do Valle Tambagui De Banda Manaus

Ann Webster Websters Shipley

William Musgrave Musgraves Barnsley

Kathryn Musgrave Musgraves Barnsley

The NFFF is pleased to report the following shops are new members:

George Stavrou George's Fish Bar Bristol

Mr Mcmahon Eatwell's Hot Food Bar Omagh

Rob Seaward No Shop Yet - Provisional from Training Pontefract

Stephen Ward Carville Fish Shop Ferryhill

Stuart Mcknight Village Fryer Newtownards

Anthony Jagminder Singh Crispy Cod Peterlee

Christopher Clough Town Head Chippy Penrith

Jean Worthington Fish Dish Doncaster

Mr Constantinou The Golden Chicken Barbeque Bedford

Alexander Mcgrath Village Fryers Wirral

Alan Sejwacz No Shop Yet - Provisional from Training St Helens

Kevin Stannard Chuckles Chippy Poole

Kuldip Sandhu Jack's Traditional Fish & Chips Of Hinckley Hinckley

Date NFFF activity NFFF Representative15 December 1-day training course, Leeds AP

15 December Magazine Design Meeting, Leeds DD, RN

16 December 1-day training course, Leeds CB

8 January In Shop Training GH

12-14 January 3-day training course, Leeds CB, DH, GH, LF, RW

15 January 1-day training course. Leeds AP

19 January Judging the National Fish and Chip Awards, London SA

19 January NSC Meeting AC, GH, SA

20 January National Fish and Chip Award, London AC, DD, GH, RN, RW, SA

22 January 1-day training course. Leeds DT

22 January 1-day training course. Leeds AP

26 January 1-day training course, Leeds LF

29 January 1-day training course, Leeds DT

1 February Henry Colbeck ‘What’s Cooking’ Exhibition, Edinburgh AC, DD, RN, RW


35FIND US ON

HQ gets a make-over Our HQ in Leeds has been treated to a much needed make-over! Fresh, airy andcontemporary, the new offices are complete with new furniture and facilities! On behalfof the staff at the NFFF, we would like to express our gratitude to Elite Shopfitters Leedsfor providing us with such a spectacular workspace and we hope to continue providingour members with efficient and high quality help and advice. Let us know on our socialmedia pages if you like our new look as much as we do.

Here are the before and after photos, such a massive transformation!

FishFriersTHE



Shop WatchCroft Street Fisheries, Farsley, Leeds

When take-awayowner Mr. RafaelChandler decided thetime was right for anew shop-fit for CroftFisheries based inFarsley a busy suburbof West Leeds, he hadno hesitation inchoosing EliteShopfitters.

At an early stage of thedesign process it wasdecided that it was vitalto incorporate a newshop-front into thescheme, with as muchglazing as possible.This was achieved after careful consultation with the LocalAuthority as the shop is situated within a conservation area and assuch, any new works would need to compliment the existingbuilding and its surroundings. The new shop front is an un-missable addition to the street scene with a prominent identityamongst the neighbouring business’s

A new sign complete with trough lighting above, and securityshutters – all powder coated in “dark grey” which, contrast with yetcompliment the existing Yorkshire stone façade were installed.

The main feature of the interior is the purpose made serverycounter with its polished granite worktop and iridescent mosaictiling to the frontage, along with matching tiling to the rear wallechoing the feel of the counter.

The Take-away is nowbright and open withgloss “white” tiles usedthroughout on thewalls, and a timbereffect porcelain tileused on the floor.

Other features includedigital menu boards,low energy feature ledlighting throughout andfeature plasteredbulkheads. A neutralcolour scheme createsa perfect background tothe counter and mosaictiled rear wall.

The new interior gives the shop a strong visual identity, whilstenhancing the servery area’s & take-away space to create a positiveworking environment.

The selection of high quality materials & finishes, coupled with awarm and vibrant lighting scheme defines the identity of the take-away.

All the works were completed within a 2 week contract period andfeedback from customers has been extremely favourable.

Following on from many other successful restaurant & Take-awayrefurbishments, Elite shopfitters Leeds, has again demonstratedan ability to provide a comprehensive

design & build service of the highest quality, delivered on-time andwithin budget.

Before After

Before After

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NFFF Associate Members Business DirectoryBUSINESS SUPPLIES

British GasBritish Gasworks withthe NFFF.We’re confident that we can help youreduce your business energy costs.Tel: on 0800 980 8047 or email: [email protected]

DUCT CLEANING/RANGESERVICING

DeductNationwideductcleaners, allworks certificated whilst offering aprice beat guarantee. Completeextract system cleaning service.Call Deduct on 0333 772 0089.Contact: Dan Evans on his mobilenumber 07806 487 239.Website: www.de-duct.co.uk

KeepEnvironmentalServices Keep Environmental Services offerspecialized and professionalcleaning and certification of ductand extraction systems, with manyclients in the fish frying industry.Contact: Dave PensonTel: 07740 061526www.ductcleaners.co.uk

KLS• Fish RangeExtractionDuct Specialist Cleaning • Before& After Photos • InsuranceCertification on CompletionT: 01553 772935E: [email protected]: [email protected]

Range Response Range Responsehave over 30 years’experience ofworking in fish andchip shops. We specialise in theservice, breakdown and installationof frying ranges nationwide andalso offer duct cleaning.Contact Paul Douglas Tel: 07500 334533E: [email protected]

FINANCIAL, LEGAL ANDINSURANCE

BrianThornhillInsuranceWe are a family runbusiness, specialising ininsurance for the fast

food industry since the 1980’s. Weinsure a significant number of fishand chip establishments throughoutGreat Britain. Contact: Lucy ThornhillTel: 01924 499182

Johnson ReedCatering FinanceEquipmentleasing for newand establishedfish and chip shops. Contact: MarkJohnsonTel: 0161 429 6949

Morrish Solicitors LLP Morrish Solicitors offerNFFF membersdiscounted rates on ourfull range of legalservices, includingresidential andcommercial property,employment law, disputeresolution, family law and wills andprobate.’ Please contact Toni Haynes on033 3344 9603

FISH SUPPLIERS

Collins SeafoodsLimited 'Over 30 years indepth marketknowledge ofsupplying Fish and Chip Shopsacross the North East, Yorkshireand Cumbria and a new depot inLeeds. We are able to offerguaranteed delivery and highquality sustainable Frozen at SeaFish at competitive prices.'Contact: Craig EnglishTel: (01325) [email protected]

F Smales & SonLtdSupplier offrozen fish, seafood and cateringproducts. The UK’s number onesupplier of frozen at sea fillets tothe fish frier, with the widestchoice of frozen at sea brands inthe market. Contact: SimonSmales Tel: 01482 324997

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

GENERAL FOOD SUPPLIERS

Dow Seeds Dow Seeds is anoilseed plantbreedingcompany that

develops High Oleic Rapeseed andSunflower plants whose oils offerthe ability to lower saturated fatwithout compromising taste,flavour and performance. Omega-9Oils is the brand name for thesehealthy alternatives and these oilscan help fish friers meetconsumers’ demand for healthiermeals that also taste great.www.omega-9oils.com andwww.goodfats101.com

Isle of ElyOver 40 years’experience ofserving the fishand chip trade.Contact us on 01353 863355. A National Fish & Chip Awardsponsor, we market the potatofrom field to frier. Website:www.isleofely.co.uk E-mail: [email protected]

KerryFoodservice‘Suppliers ofGoldensheafBatter Mixture,Henry JonesBatter Mixtures,Dinaclass Curry Sauces andGravy.’ Contact: Alan Pearce Tel: 01454 201666

LoSalt LoSalt is theleading reducedsodium saltbrand, offering allthe flavour of regular salt butwith 66% less sodium. LoSalt isideal for customers looking for ahealthier way to salt their fishand chips. For enquiries pleasecontact Caroline Klinge, 01355238464 or e-mail [email protected]. Website:www.losalt.com/uk

Meadow ValeFoodsYour Partnersin Poultry.Suppliers of quality chickenproducts to the fish frying trade.Contact: Nick Hassell Tel: 01978 666102

MiddletonFoodProducts‘Manufacturers of the Nationsfavourite Batters. Middleton’smanufacture Batters, Curry,Gravy and Chicken Breading’sand supply Nationwide through anetwork of Suppliers.’

www.middletonfoods.comContact: Ryan Baker Tel: 01902608122

GENERAL TRADE

AdandeAdande offers aunique andpatentedrefrigerated drawersystem, whichholds perishablefood for longer and deliverssignificant energy savings.Contact: Karl HodgsonTel: 0844 376 0023Email: [email protected]: www.adande.com

Digital MenusDigitalMenus.comspecialise insupplying cuttingedge Digital Menusystems to the Fast Foodindustry. They have anational reach and considerthemselves the best at whatthey do. They have many years ofexperience and work with some ofthe biggest names in the trade. Wealso offer a 10% discount to NFFFmembers! Call John Whitemantoday on 0870 820 0230 or email: [email protected]

Elite Shopfitters(Leeds)Elite Shopfittersoffer a UK-wideshop fitting service tothe catering industry.Specialising in bespoke shop fitting,we offer restaurants and fast-foodestablishments with completekitchen and dining area re-designsand installations. Contact: Dave BelshamTel: 0781 405 3248

FASFAFasfa is theFrozen at Sea FilletsAssociation, representing trawlerowners and distributors of FASfilleted fish from Norway, Iceland,Faroe Islands, Spain, Russia and theUK. Fasfa works to improve theunderstanding of frozen at sea fishwith consumers and trade bypromoting environmental, qualityand healthy eating messages. Contact: John [email protected]





39FIND US ON

NFFF Associate Members Business DirectoryMarineStewardshipCouncilMSC works torecognise andreward sustainablefishing practices.Any fish bearing the MSC ecolabelcan be traced back to anindependently certified sustainablefishery. By getting MSC certified andoffering your customers seafoodcertified sustainable fish with ourdistinctive blue ecolabel, you will behelping to transform the globalseafood market to a sustainablebasis. Find out more atwww.mscorg/fishandchipsContact: George ClarkTel: 0207 246 8916

The SustainableRestaurantAssociationThe SustainableRestaurantAssociation are anot for profitorganisation, helping restaurantsand food businesses become moresustainable and diners make moresustainable choices when diningout. Contact: Mark LinehanTel: 0207 479 4236

TYCO (AnsulRestaurantFireSuppression Systems)Fire Protection Products. Contact: Ansul Restaurant FireSupresion Systems, c/o Tyco FireProtection Products, GrimshawLane, Newton Heath, Manchester,M40 2WL.

FILTRATION

Premier 1 FiltrationSpecialising in oil / fat filtrationwith over 30 years’ experience inthe fish frying trade. If you needhelp or advice please contact JeffStephenson on 07836 370234. E-mail:[email protected]:www.premier1filtration.com

Steve HillServicesRunning lowon filter papers & supplies, needa service or repair for yourMerlin, Opal, & Pura, Aries orBitterling type oil filter machine.In need of replacement parts,

repair, or servicing of yourKuroma pressure fryer. Contact:Marie - The Filter Lady for aprompt, friendly, service Tel: -01452 521081 or 07860 232741Email:[email protected]

OILS AND FATS

OlenexTrading(UK) LimitedFrymax is the premium qualityfrying fat developed specifically forthe fish and chip trade. It is refinedand packed to the higheststandards by one of Europe’slargest refiners of oils and fats andhas been the fryers’ favourite forover 50 years. Contact: CyrilSolomons Tel: 01322 444836/07714 335464

Nortech Foods Ltd‘Offering a broadproduct portfolio ofvegetable andanimal oils andfats’ Contact: New business teamTel: 01302 390880

Vandemoortele/P100P100 has over 60years of fryingexperience,helping to create great tasting foodtime and time again. Being refinedto the purest level, P100 offersunrivalled consistency in taste andfreshness from the first portion tothe last." Contact: StephenBickmore Tel: 0208 814 7810 or07912 389446

PIES, SAUSAGES AND BURGERS

James TBlakeman Co Ltd‘Manufacturersof sausage and meat products.’Contact: Cherry WardTel: 01782 569610

Pukka PiesLtd‘Brandleaders, supplying pies andpasties to the fish frying trade.’Contact: Colin Heathfield – Sales Controller Tel: 01162609755

Karro FoodGroupSuppliers ofFrozen Foodsto theFoodservice /Catering Trade.Plumtree ProperGood Sausages.MawbeefBeefburgersContact: Graham Thompson. Tel: 07789 761448

RANGES AND CATERINGEQUIPMENT

FryingSolutionsLtd‘Designing, Supplying andInstalling Florigo frying rangesNationwide.’ Contact: RobertFurey Tel: 01527 592000

Hewigo UK Ltd‘Manufacturers of bothcontinental style round pan andBritish deep pan fryers.Nationwide coverage.’ Contact:Phillip Purkiss Tel: 0121 5449120

Hopkins Catering LtdEstablished in 1957 and supplyingcustomers throughout the UK andworldwide, we manufacture,service and maintain not only fishfrying ranges but chippers,peelers, batter mixers andrefrigeration too. We also have anonline store for all our spare partsand ancillary equipment availableto order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934

Mallinson’s of Oldham LtdFor over 85 years the nameMallinson has been seen on fryingranges in thousands ofestablishments throughout the UKand many parts of Europe.Mallinson’s can provide everyaspect from the design andmanufacture of your frying rangeto the installation by our own fullyskilled engineers. Contact: DaveHorsfall or Terry Cowell Tel: 01706299000

MartynEdwards/Frank FordAt MartynEdwards/Frank Ford we are proudto make the very finest fish andchip frying equipment. Contact:Stan Price Tel: 01642 489868

WHOLESALERS

Drywite‘Providers ofnumerousproducts to thecatering industryand specialists inproducts for fish frying.‘Contact: Nicky LewisTel: 01384 569556

Friars PrideLtd‘Dedicatedwholesalers tofish and chipshops offering all products for aone stop supply. Supplying theMidlands, South Yorkshire,Lincolnshire, the East of Englandand the South East of England.’Contact: Rebecca Lord Tel: 01733316400

Henry Colbeck Ltd‘Suppliers to fishand chip shops,having distributionbases in Gatesheadand Scotlandcovering NorthEast of England,Cumbria and Scotland.’Contact: Duncan McLean Tel: 01914828406

V A Whitley &Co Ltd‘Supplying thefinest productsto fish and chip shops throughoutthe North West since 1899’. Contact: Tony RogersTel: 01706 364211

Premier 1 Filtration

All NFFF AssociateMembers areapproved by theNFFF Board.If your companywould you like to learnmore about becoming an NFFFAssociate Members pleasecontact Rob or Jen on 0113 230 [email protected]@federationoffishfriers.co.uk

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.

Mm

Fish & Chip T/a Somerset coastal town Freehold £399,000 Ref: CF31508X

Four bed property, over 3 floors Spacious self-contained accommodation Year round trade, ideal for couple Takings £2,500 pw - trades favourable hours

Fish & Chip/Diner North Birmingham Leasehold £135,000 Ref: CF31616K Well presented, good trading location With high rental income from flats Effectively rent free Taking £3,500 per week

Market town Fish & Chips Shropshire L/h £110,000 F/h £250,000 Ref:CF30509NW

Busy t/away with 3 bed flat plus Lounge Spacious well equipped unit Superb town centre trading location Turnover iro £2650pwk @ 60%gp

Wel

Market town Fish & Chips ShropshL/h £110,000 F/h £250,000 Ref:CF30509NB t/ ith 3 b d fl t l L

h & Chip T/a Somerset coastal towehold £399,000 Ref: CF31508

F b d t 3 fl

h & Chip/Diner North Birminghasehold £135,000 Ref: CF31616l d d di l i

FishLeasW l

ireNW

FishFreeF

am6K

High T/o Fish & Chips Southport Leasehold £249,000 Ref: CF31672NW

Seasonal trading only 30 weeks p.a. 120 covers inside 20 outside Freehold option also available Turnover iro £9,500per week @ 70%gp

Fish & Chip Shop Caister Freehold £49,950 Ref: R31838E

Well equipped & presented California sands tourist location Trades easy hours A must be viewed business

Fish & Chip Takeaway Paignton Leasehold £44,950 Ref: CF31854N

Busy town centre trading position Immaculate premises, range new in 2012 Trades 30 hrs week, closing 7pm latest Scope evening opening & other fast food

& Chip Shop Caisterehold £49,950 Ref: R31838E

i d & d

wn8X

& Chip Fish Takeaway Paigntonsehold £Leas 44,950 Ref: CF31854N

Fish & Chip Takeaway Northampton Leasehold £49,950 Ref: CF30934SM

Very short hours; 5-day week Rent £6,500 per annum; good location Long established shop Trading profitably, below vat threshold

Fish & Chip Shop Dursley, Glos Leasehold £29,950 Ref CF30985H

Takings average £1,300 p.w. on 28 hours Well equipped with a good rent Spacious prep areas, well equipped Run under management

Fish & Chips Birmingham Leasehold £149,500 Ref: CF31608K

Very well presented shop Good trading location Favourable lease terms Taking £3,800 per week

Fish & Chip Restaurant South London Leasehold £275,000 Ref: CF31766SL

Very well known "landmark" eat-in Lic rest, 90 covers and takeaway Excellent location. Rent £60,000 pa. Taking £10,000 pw, potential for £15,000 pw

Fish & Chip & Pizza T/away Leicester Leasehold £49,000 Ref: CF31221G

Presented to a good standard Located on the busy Uppingham Road Parking in side street Weekly takings on application

Fish & Chip Shop Abertillery F/H £185,000 or L/H £34,999 Ref: CF30583J

Busy town t/away & 20 covers Potential first floor accommodation Ill health/retirement sale opportunity Grant available, scope for development

Café/Coffee Shop or F&C Rest Stoke Leasehold £29,000 Ref: C31013V

In pedestrianised city centre Prominent day time operation 72 cover waitress service Takings £2,951pw, renewable Lease

Fish & Chip Shop Mid Glam Freehold £195,000 Ref: CF31341J

Busy fish & chip takeaway Main road location Good sales of £4,500 per week Possible accom/not to be missed

Fish & Chip Takeaway Essex Leasehold £134,900 Ref: CF31762B

Busy residential area with 2 bed accom Currently let at £11,400 pa Immaculate inside, rent £16,500 pa Takings £4,000 and increasing

Customer Fish & Chip Takeaway Truro Freehold £210,000 Ref: CF31857M

Substantial character village centre property Customer dining facilities & 2 bed accom Traditional menu, 5 day week, closes 8.00pm Sales £46,288, ample scope to increase

FishFreeW ll

fé/Coffee Shop or F&C Rest Stooke asehold £29,000 Ref: C31013V

I d i i d i

& Chip Shop Abertille£185,000 or L/H £34,999 Ref: CF3058

ry83J

CafLea

Fish & Chip & Pizza T/away LeicesLeasehold £49,000 Ref: CF3122P d d d d B

ster21G

Fish F/H £

& Chip Shop Mid Glamehold £195,000 Ref: CF31341J

gh T/o Fish & Chips Southpasehold £249,000 Ref: CF31672N

portNW

Fish Free

& Chips Birminghasehold £149,500 Ref: CF31608

HigLea

am8K

Fish & Chip Restaurant South LondLeasehold £275,000 Ref: CF31766

Fish Leas

don6SL

& Chip Shop Dursley, Glosehold £29,950 Ref CF30985H

h & Chip Takeaway Northamptoasehold £49,950 Ref: CF30934S

onSM Fish

LeasV

& Chip Takeaway Essex sehold £134,900 Ref: CF31762

FishLea

B

Customer

Fish & Chip Takeaway TrurFreehold £210,000 Ref: CF31857

FishLeas

ro M

Cornwall 01404 813762 Essex 01908 904555 Northants 01564 771770 Bristol 0117 960 6563

S. London 01908 904555 West Midlands 01543 411036 North West 01704 211900 S & W Wales 01633 868609

Notts 01858 469469 S & W Wales 01633 868609 Staffs/Derbys 01782 711022 Anglia 01767 654185

North West 01704 211900 West Midlands 01543 411036 Bristol 0117 960 6563

Devon 01404 813762

www.emfgroup.com

selling or buying a business? that’s our business….

Head Office 01404 813952

FishFriersTHE


41FIND US ON

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

Superpad 3Single Pass

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Filter MachinesFiltersFilter PadsNylon BagsSpare PartsRe-conditioned MachinesAnd Much More .....

and Liners

KiremkoFine Liner

Yvonne CoullThe NFFF was saddened to hear about the recent passing of Yvonne Coull on the 9th November 2014. Yvonne had been an assessorfor the NFFF Fish and Chip Quality Award from its launch in January 2011 covering the central belt of Scotland. Having previouslyworked for the Potato Marketing Board in London, Yvonne joined Seafish in Edinburgh initially as a home economist, eventuallyheading up the Food and Nutrition Department within consumer marketing, and was with Seafish for 12 years working with allsectors of the industry across the UK.

We would like to thank Yvonne for her commitment to the Fish and Chip sector and the food industry as a whole.

Denise Dodd, NFFF General Secretary said “It was a pleasure to work with Yvonne on the quality award scheme and she was alwayswilling to support the NFFF and the shops she assessed. She will be sadly missed by many and our thoughts are with her family”.

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Keep Environmental Services specialize in Ductwork & Frying Range cleaning.

We provide full document support pack withbefore and after pictures and Insurance

Certification.Main Support area is Lincolnshire, Yorkshire andthe M62 Corridor, but we have carried out work

in 2012 as far away as Jersey!

NFFF – Discount available. Contact Dave Penson 01472 602012

or 07740 061526www.ductcleaners.co.uk

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

The publishers will take due care to ensure accuracy of alladvertisements, but it is the sole responsibility of advertisers toensure that the description of goods and services offered comeswithin the provisions of the Trade Descriptions Acts 1968 and 1972.It is also the responsibility of advertisers to comply with theBusiness Advertisements (Disclosure) Order 1977.

The publication of an advertisement is not a recommendation oran endorsement of particular goods or services by either the FishFriers Review Ltd. or the National Federation of Fish Friers Ltd.,either explicitly or implicitly.

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

Contact: Marie

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

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

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

Prompt, reliable, friendly service.

STAFFWANTED

Fish Fryer Experienced fryer required to

operate state of the art Florigorange in our busy restaurant

and takeawayThe Seaforth, Ullapool

For more information pleasecall 01854 612122 / [email protected]

FOR SALEFYLDE COAST MULTI AWARD-WINNING FISH &

CHIP TAKEAWAY & RESTAURANT“LITTLE GOLD MINE” IN EXCEPTIONAL

LOCATION.ACHIEVES UP TO £9,000 PER WEEK AND SCOPE

TO INCREASE.LARGE 2 BEDROOM FLAT AND PLANNINGPERMISSION FOR 2 MORE. FLAT CAN BE

RENTED SEPARATELY“ONCE IN A LIFETIME OPPORTUNITY!”

RETIREMENT SALE.FREEHOLD £425,000

OR LEASEHOLD £180,000 & £400 weekly rentalINTERESTED PARTIES PLEASE WRITE TO: NATIONAL FEDERATION OF FISH FRIERS,

“FYLDE SHOP”, NEW FEDERATION HOUSE, 4GREENWOOD MOUNT, LEEDS, LS6 4LQ.

Traders Board


43FIND US ON

Genuine Retirement Sale

HEMEL HEMPSTEAD,HERTFORDSHIRE

Well established Fish & Chip shop with kebabs,chickens etc.

Excellent reputation with Scores on the Doors 5.Take Away and Delivery Service. Small seating area.

Busy main road position in densely populated area withStreet Parking.

Established base of loyal customers and passing trade.Flat above with separate entrance, Large yard/garden.

Garage and parking for 4 cars.Weekly Turnover £400-5000. Scope to increase.Leasehold: £150,000. New lease to be granted at

£20,000 per annumor

Freehold: £450,000Contact: 07966 362228 or text.

HAS YOUR SHOP RECEIVED AN AWARD OR MAYBE RAISEDFUNDS FOR A CHARITY?

Whatever you have done, please let us know, it’s great to sharewith fellow friers and if it worked for you it could work for others!

DUCT CLEANING SERVICELTD

For all your ductingneeds.

Fully insured. Ductsand canopies

mechanically cleanedand steamed cleaned.Photographic evidence

provided for insurance purposes, together with acertificate.

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

Tel Michael on 07580799763 or Darren on 07974676224.

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

STAFF WANTEDFull & Part Time Positions available.We are looking for friendly, reliable,

hardworking people to join us in our newpremises in Crosby and Liverpool City Centre

www.thegoodcatch.co.uk

FederationNoticeboard

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

Mr John WildTel: 01524 852211 - E-mail: [email protected] Chippie, 2 Tarnbrook Road, Heysham, Lancashire LA3 2EJMr Mike SmithTel: 07913 537105 - E-mail: [email protected]/o Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire, NN14 4JJ

Mr Hugh MantleTel: 01423 872455E-mail: [email protected] Daleside Road, Harrogate, North Yorkshire HG2 9JE

VICE PRESIDENTMr Stuart AtkinsonTel: 01307 464009 E-mail: [email protected] Street Chip Shop, 74 North Street, Forfar, Angus DD8 3BJTREASURERMr Andrew CrookTel: 01772 435424/07748 631697 (24 hrs)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 3BJREGIONAL DIRECTOR FOR NORTHERN IRELANDMr Alan HannaTel: 028 417 63999 - E-mail: [email protected] Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4ADREGIONAL 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

Mr Rafael ChandlerWe would like to inform our readers that Raf will bestepping down from the Executive Council. Raf willcontinue to work with the NFFF as a training tutor, buthe would like to dedicate more time to his family, wifeRachael and new daughter, Sophie. Congratulations Raf,

and on behalf of the staff here, we wish him all the best for the future.

FishFriersTHE

REVIEW


10 questions with...Stuart Devine1. What would you do with £500,000?

Because life is so hectic and 24/7 I do tend to really enjoy my holidays.I would probably blow a bit on a really nice holiday but I'm afraid Iwould probably bank the rest and save for a rainy day (boring I know)

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

Holiday abroad. I absolutely love Florida and head there all the time.I get up early in the morning and play golf practically every day andthe rest of the day is family time where we do all the things that youdo over there. You never get bored in Orlando. I am 100% not a personwho can lay on a sun lounger. At home when travelling aroundScotland mainly carrying out QA s. A place that springs to mind isUllapool, the scenery is simply breath taking and you know what,there is 100s of areas like it around the UK.

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

Outwith work, sport is my forty. Football is in my blood closelyfollowed by golf and tennis. Sorry my English friends I absolutelydetest cricket.

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

I don't really follow Superheroes, probably because I have girls athome but any hero that would give me extra power to hit my golf balla little further would do!!!

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

Unfortunately my father died when I was young. He was very politicalminded and would of had a bright future. I would of loved a good adultchat with him. Others would be Tony Blair whom I admired andDonald Trump just for a laugh!!

6. Describe your perfect weekend.

Wait for it, you will like this- a busy Friday in the Restaurant with areally busy Fundraising night. Saturday, busy day again with another

Fundraiser and hopefully a win for my football team. Sunday, gameof golf first thing, good football on TV in the afternoon, couple of beersand an early night ready for Monday morning again!!

7. What is your favourite drink?

Only drink beer, don't like anything else!!

8. Do you prefercod or haddock?

Haddock by amillion miles,don't evenunderstand theargument!! Lol

9. What is yourfirst memory offish and chips?

Hated it to the point I cried. Fortunately the image has changed, nobones, no skin, crispy batter, my absolute favourite meal.

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

The future is good. Fishermen committed to responsible Schemes ishelping stocks to recover. Potatoes have also came a long way andwe have some fully committed growers out there. All in all we are ina very good position.

get yourself 'tartaned' up for a

Highland Flingat the nfff agm and president's banquet and ball

crieff hydro, strathearn house, crieff, perthshiresunday 13th september 2015

We hope to see you all there!

nfff members agm10:30am start, with refreshments available Optional afternoon distillery tour (Glenturret Scotland’s oldest distillery) or afternoon tea in the Winter Garden

banquet and ballGet ready for a truly fantastic evening of entertainment with Colin Cloud Forensic Mind Reader followed by The Elaine Stewart Band featuring Steve Wilkie!Located in the picturesque county of Perthshire and Scotland’s oldest trading company, Crieff Hydro(www.crieffhydro.com) is steeped in history. It is set ina 900 acre estate so there is plenty to see and do. A warm welcome and enjoyable stay is guaranteed at this one of Scotland’s fi nest hotels.

ticketsTickets are priced at the superb value of £65. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering four-course meal, evening long entertainment and dancing into the early hours. It’s a great opportunity to enjoy the company of fellow fi sh friers and industry colleagues.Such was last year’s popularity we had a waiting list so book early to avoid disappointment! Tickets are available now through NFFF Head Offi ce in Meanwood, Leeds. Please telephone 0113 230 7044 or emailmail@federationoffi shfriers.co.uk

stay the nightFor guests attending the event we’ve negotiated an excellent rate of £85 for a double room including breakfast.This rate is on a fi rst come fi rst served basis. Availability is limited, so ring 01764 655 555 quoting ‘National Federation of Fish Friers’ and place your booking today!

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

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

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MANDENS SOUTH WALES – Freehold, traditional style take away fish and chipbusiness which has been in the same family hands for the past 38years. Prominent main road location within popular town. Currentlytaking £1,500pw on very restricted hours, latest closing 5.30pm.Closed Wednesday and Sunday! Great scope for evening openings.Very well equipped with P&T counter range, 56lb peeler, etc. Largeroom above currently used for storage. Sole agents. Price: £169,950freehold. Ref: FT3484

ESSEX – Long established well known traditional take away fish andchip shop with seating. Prominently located in the centre of verybusy town. In the past this has been a very busy shop, but within thelast year has been put under management and the trade has droppedto approx £3,000pw, The business clearly has massive potential ina good owner/operator’s hands. Very well equipped, P&T counterrange, etc. Walk in cold room. A new 20 year lease will be available.Priced for a quick sale. Sole agents. Price: £45,000 new lease. Ref:FT3486

LINCOLNSHIRE – Same family hands over 50 years, very traditionalfish and chip business, take away and seating. Prime location in busytown, latest closing 6.30 p.m. closed Sundays. Taking average£10,500 per week, steady year round trade. Small menu. Very wellfitted. New 20 year lease. Freehold also available. Sole agents£325,000 Lease FT3406

HAMPSHIRE – Traditional take away only fish and chip business,same family hands 32 years. One of a busy parade of shops withfree car park at front. Lease 11 years rent only £7,300 p.a. (toinclude double length garage) Taking between £4,000/£4,500 perweek, small menu closed 9.00 pm (Friday 9.30) closed Sundays.Clean well fitted shop with 3 pan counter range. Etc. Well priced,sole agents Price £120,000 ref: FT3481

SOUTH MANCHESTER - Sought after affluent area, highly successfultake away fish and chip business and restaurant seating 60. Taking£13,000/14,000pw producing excellent profits. Fitted and equippedto a very high standard with a vast inventory of equipment. Staff run,full accounts available. Lease, 11 years unexpired, net rent payable£15,000pa. Viewing highly recommended. Sole agents. Price:£395,000 lease. Ref: FT3477

HERTFORDSHIRE – Well presented, traditional style take away onlyfish and chip business. Prominent mid parade main road locationclose to the centre of major town. Fitted and equipped to a goodstandard with Kiremko 3 pan island range, new EPOS till system. Sixday trading, closed Sundays, taking £3,500+pw. Large self containedrecently refurbished 3 bed flat above with gas c/h. Lease, 13 years,rent £20,000pa with 5yearly reviews. Sole agents. Price £125,000lease. Ref: FT3470

WEST SUSSEX (CLOSE TO GATWICK) – Very high standard,

beautifully fitted traditional take away only fish and chip business.Completely staff run. One of a large parade of purpose built shopswith own customer car park serving large residential community.Council lease, 17 years, rent £18,200pa to include self contained 3bed flat above. Excellent inventory includes Kiremko frying range.Takings currently £3,000pw but was much more beforemanagement problems. Great scope for an owner operator. Soleagents. Price: £85,000 lease. Ref: FT3493

SOUTH WEST LONDON – Highly profitable, traditional take away fishand chip business, one of a parade of shops in very busy andpopular area. Takings average £12,000pw producing excellentprofits. Well fitted and easily run business with quality inventory ofequipment. Lease 13 years, rent £14,400pa. The premises are lockup. Sole agents. Price: £320,000 lease. Ref: FT3494

WEST SUSSEX – Easily operated, traditional take away only fish andchip business. Same hands 13 years. Retirement sale. Prominentlocation close to busy commuter station. Five day trading only, shorthours, at one time a busy shop now taking average £2,500pw asowner prepared for retirement – tremendous potential to rebuild. 3pan P&T range etc. Self contained one bed flat above. New 20 yearlease, rent £14,500pa. Sole agents. Price: £65,000 new lease. Ref:FT3491

MID GLAMORGAN – Long established, well known take away fishand chip and café/restaurant business, prominent location withinvery popular coastal holiday town. Exceptionally well fitted andequipped with vast inventory of equipment. Living accommodationabove. Lease 19 years, rent £18,000pa. Substantial annual takingswith very busy summer months. Priced for a quick sale due to illhealth. Sole agents. Price: £87,500 lease. Ref: FT3496

DORSET – Long established, traditional take away only fish and chipbusiness. Same hands 22 years, retirement sale. Taking£5,500/6,000pw on small traditional menu. Mostly staff run. Wellfitted with good inventory which includes 4 pan range, etc. Lease, 2years (new lease available), rent £6,500pa. Lock up. Sole agents.Price: £175,000 lease. Ref: FT3490

HAMPSHIRE/SURREY BORDERS – Easily operated take away onlytraditional fish and chip shop. Prominent main road location. Taking£2,500pw on only 5 day trading and early closing. Clear potentialfor improvement. Space for seating if required. Full inventoryincluding 3 pan Hopkins frying range (new 2014). Self contained 3bed flat above. New 20 year lease, rent £18,000pa. Sole agents.Price: £65,000 lease. Ref: FT3489

ESSEX – New instruction. Popular mid Essex town, purpose builtparade shop serving vast residential area. Council lease, low rent.Taking £5,000 pw on short hours and small menu. Full details onour web site.

NFFF - Fish Friers Review - Issue 1- 2015

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Transcript of NFFF - Fish Friers Review - Issue 1- 2015