THE ISSUE 7 OCTOBER 2016 1913-2016 103 YEARS SERVICE · PDF fileISSUE 7 OCTOBER 2016 1913-2016...

FishFriersTHE

REVIEW1913-2016 103 YEARS SERVICE TO THE TRADEISSUE 7 OCTOBER 2016

THANK YOU TO EVERYONE WHO ATTENDED THIS YEAR’S NFFF PRESIDENT’S BANQUET & BALL!

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

Henry ColbeckLimited

Tel: 0191 482 4242www.colbeck.co.uk

VA Whitley and Co Limited

Tel: 01706 364 211www.vawhitley.co.uk

Friars Pride Limited

Tel: 01733 316 400www.friarspride.com

Making Christmas Magica

NEW

Save+SelectThe Loyalty Scheme for customers of The Q Partnership, formed by: Henry Colbeck, VA Whitley and Friars Pride.

You can exchange just 250 Save & Select Points for a great choice of £10.00 vouchers or gift cards including Love2shop and Sainsbury's.

Redeem your points now in time for all of your Christmas shopping!

For further details contact your local Q Partnership supplier;

Page 31 Become an NFFF Trainer/Assessor

Page 21-23 NFFF President’s Banquet & Ball

Pages 10-13 Sides - Curry, Gravy, Mushy Peas

Anne Wallace always fries in

Anne Wallace has run the award winning Taylors Fish and Chip restaurant and takeaway in Stockport since 1987. She has always believed passionately in effective staff training and recentlyreceived a well deserved O.B.E. for her contribution to adult learning in the community.

Good training goes hand in hand with great food and Anne’s Fishand Chips are simply the best. “The oil is the most important thing in this business” she says and she knows that there is only one oil that will produce delicious tasting food every time and keep her customers coming back for more. The oil Anne Wallace chooses is Frymax.

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

Frymax is as good today as when it was launched over 60 years ago. Anne Wallace knows that to produce the best, you have to use the best and there is none better than Frymax.

For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836e-mail: [email protected] www.olenex-uk.com

The Fryers’ Favourite For Over 60 Years.RSPO-1106018

Points of ViewThere is only one placewhere I can start and it’s toreflect on a wonderfulweekend in Wales at therecent NFFF AGM andPresident’s Banquet & Ball.Firstly I must thank NFFFRegional Director for Wales,John Penaluna, and the NFFFhead office staff for theoutstanding job they did inorganising this year’s eventat the Celtic Manor Resort.

I am delighted to announcethat at this year’s AGM wewelcomed Lesley Graves fromBurton Road Chippy to theNFFF Board of Directors.Lesley brings a wealth ofknowledge and experience tothe Board and we havealready seen the work she canprovide when she undertook a

recent Healthy Eating Master Class in Scarborough; this has gained praise fromthe local council. I would also like to pass my thanks on to Mike Smith who hasdecided to stand down from the Board of Directors, over the years Mikecontributed his time and effort and it is appreciated.

Moving on, we must thank all of our sponsors; Brakes Fast Food Division, KerryFoodservice, Takeout Insurance, T.Quality, F Smales & Son Ltd, Vandemoorteleand special thanks go to James T Blakeman, who were our Principal Sponsorfor the evening.

We were delighted to welcome so many members, guests and friends and theWelsh showed us that they certainly know how to party. There was greatentertainment from our MC for the evening, Lenny Dee along with Danny Posthilland Lorraine Crosby.

You can read all about the AGM & President’s Banquet & Ball on pages 20 -24.

In this period we also saw the regional winners announced in the form of thefinalists for the 2017 Independent Fish and Chip Shop of the Year Award.Congratulations to the 10 shops who have made finals day in London, I lookforward to catching up with you all down there.

A couple of points stand out from the final 10, the first being it’s great to see 7new finalists to 2016 regional winners list. It shows we have lots of top qualityshops frying it out to be crowned our number 1 fish and chip shop in the UKwhich can only be healthy for our industry. My second point is positive in regardsto the NFFF, we can say 9 of the top 10 finalists are NFFF members and alsoNFFF Quality Award holders.

If you are a shop looking to enter the award, look into becoming an NFFF QualityAward holder. The assessment provides you with a valuable insight into you shop.It opens your shop up to an industry professional to see where you aresucceeding but also areas where you can improve.

To complete an eventful few months we also had the final exhibition of the year,the Fish Frying & Fast Food Show, held at Donington Race Park by Fry Magazinesupported by Kerry Foodservice. Once again it was another packed out show.

Thanks must also go out to Isle of Ely and Chippy Chat for the regular Isle of ElyOpen Day. The day offers a great insight into the hard work and effort our potatofarmers must undertake to keep our potatoes to the highest standard for frying.

By Gregg Howard, NFFF President

ISSUE 7 OCTOBER 2016

1

FishFriersTHE

REVIEW

Contents...

NFFF Team

Page 4 – UK’s Top 10 Fish and Chip Shops

Page 6 -7 – What’s Cooking 2017

Page 10 – The Sides – Curry, Gravy & Mushy Peas

Page 16-17 – FRY IT 2017

Page 18 – NFFF AGM

Page 21-23 – President’s Banquet & Ball

Page 24 – Isle of Ely

Page 26-27 – Potatoes with Dolphin

1 – Become an NFFF Trainer/ Assessor

Page 44 – 10 Questions with Kelly Barnes, Krispies

Training, Qualifications & Quality AwardHelen [email protected]

Finance ManagerFiona [email protected]

Media Coordinator & Fish Friers ReviewRobert [email protected]

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

Membership CoordinatorEileen [email protected]

Did you know? 56% of people buy fish and chipsto eat in the home as a family meal

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

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

Issue 8: Booking Deadline – 4th November 2016, Copy Deadline –11th November 2016, Publication Date – 9th December 2016

NATIONALFE

DERATION OF FISH

FRIERS

1913Est.

FISH & CHIPQUALITY AWARD

qualityfishandchips.co.uk

THISSIGNISTHEPROP

ERTYOF THE NATIONAL FEDERATION

OFFISH

FRIERS

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

FishFriersTHE

REVIEW

2 WWW.FEDERATIONOFFISHFRIERS.CO.UK

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

Training

New and Returning Members September and October 2016Contact Name Shop Name Location

Returning Members

Mr Ian Stansfield Kodite AG SwitzerlandMr Ged Hulme The Golden Fry Anglesey,WalesMr Robert Dooley Cliff Road Co Waterford, EireMr Colm Mcdonagh Mcdonagh's Co Galway,EireMr Adrian Warner Chumley Warners Queensland, AustraliaMr Mark Landamore Landamore's Fish & Chips Norwich, Norfolk

New Members

Mrs Cam Tu Lowery No shop yet - provisional member Milton KeynesMr John Paul Sheridan No shop yet - provisional member Largs, ScotlandMrs Natalie Cockerill Cockerills Harbour Fisheries Bridlington, East YorkshireMr Warren Bower No shop yet - provisional member Exmouth, DevonMr Ian Mc Cloy The Fountain Take Away Coatbridge, ScotlandMr Nicolas Toyn No shop yet - provisional member Stalybridge, Cheshire

Contact Name Shop Name Location

New Members (continued)

Mr Josh Eggleton Salt & Malt Bristol, SomersetMrs Katie Barker Katie's Traditional Fish and Chips Barnard Castle, County DurhamMr Ross McNeill No shop yet - provisional member Ipswich, SuffolkMr Satwinder Badesha The Mobile Plaice Chester le Street, County DurhamMr Scott Mc Dowell No shop yet - provisional member Romford, EssexMr Ayaz Ahmed Southfield Fisheries Bradford, West YorkshireMr Arni Rudolf Fish & Chips Vagninn Yeykjavik, IcelandMr Franco Vega Vega and Son Fish Bar Hitchin, HertfordshireMr Sean Jobson Cod Loves A Fryer Washington, Tyne and WearMr Stuart Coleman Chessington Fish Bar Chessington, EpsomMr Andrew Pimlott No shop yet - provisional member Boston, LincolnshireMr Baljit Dhillon No shop yet - provisional member Glasgow, ScotlandMr Josh Sahota Sunnys Plaice Sleaford, LincolnshireMr Umar Malik Atlantis Fish & Chips Paisley, Scotland

Quality Award

Since January the NFFF welcomed 235* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop. During the October three day course, the NFFF welcomed Barry Camfield from North Beach Fish and Chips as a guest frier. Upcoming three day training courses are as follows: 7th, 8th, 9th November, 5th, 6th, 7th December

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

Innovation 201726th February 2017Location: Macron Stadium, BoltonWebsite: www.vahitley.co.uk

FRY I.T. 201719th March 2017Location: Westpoint Arena, ExeterWebsite: www.friarspride.com/fry-it-2017

Exhibition Dates

Contact Name Shop Name LocationReturning Members

M Colin Cromar Cromars Fife, ScotlandMr John Wild Tarnbrook Chippy Heysham,Lancashire

New MembersMr Mike Shaw Shaws Fish & Chips Barnsley, South YorkshireMr David Thacker The Chippey Belfast, Northern Ireland

New and Returning Members September 2016


3FIND US ON

NFFF ActivitiesKey

GH Gregg Howard, President

SA Stuart Atkinson, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Regional Director

JW John Wild, Regional Director

AHA Alan Hanna, Regional Director

LG Lesley Graves, Regional Director

HM Hugh Mantle, Regional Director

CB Craig Buckley, Regional Director

CM Craig Maw, Regional Director

KC Karen Clark, PA to the Directors

RN Robert Norris, Media Co-Ordinator

HB Helen Brook, Training & Qualification Co-ordinator

AP Arthur Parrington, Training tutor

LF Lynda Fielding, Trainer

CB Craig Buckley, Trainer

DH Dan Harding, Trainer

DH Dennis Tate, Trainer

Date NFFF Activity NFFF Representitive

19th September Northern Barents Sea High Table, London AC

19th September NFFF Associate Members Workshop CB

20th & 21st September Three Day Training Course, Leeds CB

21st September One Day Training Course, Kilkeel, NI AH

25th September AGM & President’s Banquet & Ball, Newport AC, AHA, CB, CM, GH, HB, HM, JP, JW LG, RN, SA

3rd, 4th, 5th October Three Day Training Course, Leeds CB, DT, HM, LF

11th October One Day Training Course, Leeds LF

12th October One Day Training Course, Leeds DT

18th October Quality Award Champion Award Judging, Leeds CM, LG

24th 25th, 26th October Three Day Training Course, Kilkeel, NI AH

24th October NFFF Associate Members Meeting, Leeds AC, KC, RN, SA

24th October One Day Training Course, Leeds DT

Board of Director Enquires

NFFF Member Enquiry NFFF Official

General Enquiry CM X3, CB X1,

Range Issue GH

Utilities Query AC

Oil Issue

Media Enquiry AC X3, LG, CM

Potato Enquiry AC

Equipment Enquiry AC

Fish Enquiry

*These figures are current at the time of going to print – Issue 7 – 7th October

The Save &SelectChristmasPromotion isnow availableto customersof The QPartnership –HenryColbeck, VAWhitley andFriars Pride.

Save & Select is the long running customer loyaltyscheme launched almost 25 years ago.

250 Save & Select Points can be exchanged for £10.00worth of vouchers from a great choice which includesSainsbury’s and the new Love2shop Gift Card. Love2shopcards can be used at over 70 high street stores whichnow includes Marks and Spencer and Currys/PC World.

Jacqueline Pearson, Head of Marketing at Henry Colbeckand Save & Select Brand Manager commented;

“We love giving our customers something to say thankyou for their business and Save & Select provides us withthe ideal opportunity to do just that. The choice ofvouchers is very appealing as it provides the flexibility forcustomers to treat themselves to exactly what they want,when they want it.”

For further information about Save & Select contact yourQ Partnership supplier;

Henry Colbeck0191 482 4242www.colbeck.co.uk

VA Whitley & Co01706 364 211www.vawhitley.co.uk

Friars Pride01733 316 400www.friarspride.com

Save & Select - Making Christmas Magical!

FishFriersTHE

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The UK’s top 10 fish andchip shops have beenannounced today.Shortlisted as part of the awardswhich are widely considered as the‘Oscars’ of the fish frying industry,the 10 shops will now compete forthe ultimate accolade - IndependentTakeaway Fish and Chip Shop of theYear – and aim to claim to the title of‘best fish and chip shop’ in the UK.

Covering the length and breadth of the country, the 10 finalists are:

UK’s Top 10 Fish andChip Shops Announced

Fochabers Fish Bar Moray (Scotland)

Hennighan's Top Shop Machynlleth, Powys (Wales)

The Dolphin TakeawayDungannon,

County Tyrone (Northern Ireland) Miller's Fish and Chips

Haxby, North Yorkshire(North East England)

Hodgson’s ChippyLancaster, Lancashire(North West England)

Burton Road Chippy Lincoln, Lincolnshire

(Eastern England)

Oldswinford Fish & ChipsDudley, Stourbridge

(Midlands)

Henley's of Wivenhoe Wivenhoe, Colchester(London & South East

England)

Godfrey's Fish and Chips Harpenden, Hertfordshire

(Central & Southern England)

Kingfisher Fish & ChipsPlympton, Plymouth

(South & West England)

9 OUT OF THE TOP 10 FISH AND

CHIP SHOPS ARE NFFF QUALITY

AWARD HOLDERS!

THE Q PARTNERSHIP

Contact your nearest Q Partnership Supplier for further information

Henry Colbeck LimitedGatesheadTyne & Wear 0191 482 4242www.colbeck.co.uk

VA Whitley & Co LimitedHeywood Lancashire 01706 364211www.vawhitley.co.uk

Friars Pride LimitedPeterboroughCambridgeshire 01733 316400www.friarspride.com

We are offering you the chance to escape to the countryside and stay in a luxurious cabinat one of the nine stunning Forest Holidays locations across the UK. Forest Holidayscarefully manage their lodges and facilities to protect the environment as well as supportthe forests for future generations.

Simply email [email protected] and let us know, in 50words or less, the reason why you trust Q Gold frying oil withinyour business. Don’t forget we will need your name, your shopname and the best telephone number to contact you on.

Come on and join the Q!

Tell us why you love to use Q Gold, our certified sustainablepalm frying oil and you could win a relaxing eco-break!

ENJOY A BREAK THAT’S AS GOOD AS GOLD

Terms and condition apply: No purchase necessary. The competition period runs from 1 - 30 November 2016 inclusive. Three £500 Forest Holidays gift cards can be won. Anycosts over the gift card value is not included. The winner will be selected by an independentjudge based on subjective interpretation of Q Gold’s qualities. The prize draw will be madeon 9 December 2016. Winners will be notified by telephone and by entering the competitionyou are agreeing to your words and image being used for publicity purposes. There is nocash alternative. The promoter is The Q Partnership. Entrants must be UK residents andaged 18 or over.

Fish & Chips and Fast Food

Exhibition

Sunday 5th February 20179.30a.m. to 4.30p.m.

Newcastle Racecourse,Gosforth Park,

Newcastle upon TyneNE3 5HP

Almost 100exhibition stands…The leading Fish & Chips andFast Food Exhibition in the U.K.What’s Cooking? 2017 in Newcastle-upon-Tyne will bethe 24th annual, consecutive What’s Cooking exhibition.

2,000 visitors will attend this 1 day exhibition of whom 500 to 600will be the owners and managers of Fish & Chip Shops and Fish & ChipRestaurants.

Almost every sector of the Fish & Chip supply market will beexhibiting at What’s Cooking? 2017.From frozen-at-sea-fish to frozen food products to packaging to batterflours, curry and gravy to catering equipment, including frying ranges tosignage to cleaning products & soft drinks and not forgetting frying oilsand fats… EVERYTHING that a Fish & Chip Shop should be interested in.

PROMOTIONS GALORE!!What’s Cooking? exhibitions are well known for offering visitorsfantastic promotions on the day of the exhibition.Jackie Pearson, Colbeck’s Head of Marketing commented…

“If you are a Fish & Chip Shop owner or manager What’s Cooking? 2017is an event to put in your diary. As well as being able to take advantage of ahost of promotions on the day of the exhibition, Fish Friers will also be able tosample new products and to look more closely at catering equipmentincluding frying ranges. It also provides owners and managers the opportunityto talk to manufacturers and meet other Fish Friers… What’s Cooking? 2017is a “must” for all Fish & Chip Shop owners and managers!”

HENRY COLBECK LIMITED… “More than just a supplier!”

FREE OF CHARGE TICKETSwill be sent out to all

Henry Colbeck customers3 weeks before the exhibition.If you are not a Henry Colbeck

customer please contactJackie Pearson on

0191 482 8409 to arrange to receiveyour FREE OF CHARGE TICKETS.

Fish & Chips and Fast Food

Exhibition

Sunday 5th February 20179.30a.m. to 4.30p.m.

Newcastle Racecourse,Gosforth Park,

Newcastle upon TyneNE3 5HP

FREE entry tickets will be mailed out to every Henry Colbeck Limitedcustomer three weeks before the exhibition. If you are not a Henry ColbeckLimited customer please contact us on: 0191 482 4242 and we will send you

a FREE OF CHARGE ticket.

What’s Cooking? 2017will be our 24th consecutive,annual exhibition with approximately100 exhibitors presenting products andservices all relevant to the Fish & Chip and Fast Food Markets.

For additional information about What’s Cooking? 2017 contactJackie Pearson, Head of Marketing,

on 0191 482 8409 or at [email protected]

FishFriersTHE

REVIEW



Marrowfat Peas - are the traditional accompaniment to ourNation’s signature dish for good reason. Not only are they high infibre, protein and essential vitamins like most other pulses, butusing Dried Marrowfats gives you your best profit earner by far.Rigid tests have shown that our ‘Supergreens’ increase theiryield by a factor of 2.6 from dried to cooked.

Thus a 12.5kg sack = 287 x 4oz (113gm) portions and 167 x 7oz(198gm) portions of cooked peas. Using a ball park figure of £10-00 per 12.5kg sack this equates to a base cost of 3.5p (4oz) and 6p(7oz). Obviously you have to factor in costs for gas, labour andpackaging - but by using a Hawkins ‘Big Boy’ pressure cookerthese are minimal and it removes all the hassle of using aconventional pan. Cooking Dried Marrowfats is far cheaper andmuch more profitable than simply warming them up out of a can –and they are naturally much tastier!

People, it is often said “eat with their eyes” and there can be nodoubting that serving a ‘side’ of naturally green Mushy Peas

enhances the gold colour of Chips and Battered Fish as well asincreasing the nutritional benefits of the meal.

In this ‘International Year of the Pulse’ it can also be veryworthwhile considering Black (Maple) Peas occasionally as anextremely tasty and decorative alternative. Prepared in a similarway to Dried Marrowfats ‘Black Peas’ have a delicate, slightly‘nutty’ flavour (without the danger of any nut allergies!).

Also worth consideration are dried Madagascar Butter Beans –the very tasty large white beans used in that superb Greek dish‘Gigantes Plaki’! Reconstituted by steeping overnight, washed andbrought to the boil in clean water then simmered through (or justsimply cooked in your ‘Big Boy’!), Butter Beans offer a veryhealthy alternative ‘side’.

Pulses in general should have greater recognition of their manybeneficial properties. Not only do they restore fertility to the soilwhen growing but they add a completely natural, gluten andcholesterol free healthy addition to any meal.

SIDES – Mushy Peas!

Chip & PIN SolutionsPrize Giveaway!Since joining the NFFF as an Associate Member Chip & PINSolutions have been providing NFFF members with a one stopcard payment shop, offering the following services all underone roof:

• Card Terminals & Card Processing

• UK's 1st & Only Integrated Cash Register

• Integrated EPOS Solutions

• Merchant Fund – Unsecured Business Cash advances from£2,500 to £500,000

In another join venture Chip & PIN Solutions offered NFFFmembers a chance to win a free ultra 4 burner gas BBQ bysimply becoming involved with a recent Twitter campaign.

We are delighted to announce the winner of the Chip & PINSolutions campaign was Fochabers Fish Bar in Fochabers,Scotland!

Fochabers Fish Bar owner Darren Boothrody said “What agreat surprise it was to win Chip and PIN Solution’s summerprize giveaway. We are now enjoying the great extendedsummer weather by BBQ-ing all our favourite fishy dishes on

our fantastic new BBQ. Thanks again Chip and Pin from theFochabers Fish Bar team.”

Your chance to win!!Win a case of wine for Christmas

Chip & PIN Solutions are giving away a case of wine to onelucky NFFF member – to enter simply follow the instructionsbelow. Good Luck!

How to enter

1. Follow @Chip _and_ PIN or “like” @CandPSolutions

2. Message us and include #NFFFchristmascomp & RT

3. Winner will be selected 12th December 2016

by Tony Rogers, VA Whitley MD

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FishFriersTHE

REVIEW



Kingfisher Fish andChip shop in Plymouthis at the forefront ofnew ideas and menudevelopment. Theyoffer a specific GlutenFree menu every

Monday running alongside the standard menu, offering a full rangeof products. On the Gluten Free menu are 12 species of sustainablycaught fish cooked in Middletons Gluten Free batter mix, plushomemade gluten free fish cakes, locally sourced GF sausages fromthe local butcher, GF cheese and onion fritters, GF onion rings, GFhalf chicken portions, GF Mushy pea fritters, GF mushy peas, GFbeans and GF vinegar, all served with GF chips or jacket potato plusto complete the offering Middletonsgluten free curry and gravy.

This menu has gone down a storm inthe local community, with rave reviewson the local Gluten free forum site“Gluten Free by the Sea”.

Craig comments “We have become wellknown for our Gluten Free menu on aMonday - it’s a pleasure to seecustomers enjoying a meal they haven't

been able to enjoy for years. One customer hadn't eaten fish and chipsfor 10 years until they came to our shop. Through offering a glutenfree menu we are extending the market for fish and chips to newcustomers and growing our business”

Gluten Free Side OrdersIf you are offering a gluten free menu, then GF side orders are a must- Craig Maw of Kingfisher explains “ We offer a full range of sideorders on our gluten free menu including onion rings, cheese andonion fritters, mushy peas and beans plus Middleton’s gluten freecurry sauce and gravy. Our secret is to use quality ingredients, weonly purchase the finest ingredients, we never go for cheap or secondbest. All our food is cooked fresh to order, so you can be confident,that your food is the freshest it can be. We apply the same attentionto detail to everything we make. From our freshly peeled & cut chips

to the relishes we hand make in our kitchens,we’re proud to say that the food we serve tastesgreat.”

We use Middletons products, the Gluten Freebatter mix is such good quality and so consistent,it is a fabulous product that works very well forus. We use the Middletons GF batter mix for ourhome made onions rings as well - this is a greatway to extend the gluten free menu and offeradditional side orders.” ...Continued on p.12

Fancy a bit on the Side?

The Kingfisher Fish and Chips StoryCraig Maw runs theKingfisher with his partnerNikki and their 20 strongteam, following amanagement buyout fouryears ago. Since then theshop has gone from strengthto strength, winning manyaccolades and awardsincluding second place in the

National Fish and Chip Awards 2016 the UK Good Catch Winner2016, and winners of the Quality Award Champion Awards 2015.Kingfisher has more MSC certified sustainable choices on itsmenu than any other fish and chip shop or restaurant in theworld.

In addition to the industry awards they have also been awarded ahighly covetedSustainable RestaurantAssociation Three Starrating and have beenawarded “Highly highlycommended” andrunner ups in the Freefrom Eating out Awards2015. The judgescommented on the

Kingfishers’ fish and chips 'The best fish and chips I have ever had!We all thought that the gluten-free batter actually tasted betterthan the normal one – deliciously crisp! I felt really confident thatthey understood the contamination issues and were anxious tobroaden the offer for those on restricted diets. Maybe a secondday a week soon?... And – a bonus – the fish is sustainably caught!A winner!!’

In addition Kingfisher has been shortlisted to the National Fish &Chip Award Finals 2017 and has just been shortlisted for the 2016Free From Eating Out Awards - we will have to wait until 23rdNovember to hear their results.

Gluten Free

www.middletonfoods.com For samples and enquiries: Tel: 01902 608122

or email: [email protected]

Free from gluten but not from taste!


Gluten Free Curry and GravyWe asked Craig about the gluten free curry and gravy on his menu“Initially we started with the Gluten free curry sauce, which is verypopular, then the first day we had the gluten free gravy in the shop wehad customers asking for it - it was a pleasure to be able to say “yes -of course would you like try some? One customer was so delighted shewrote to us to thank us for offering the gluten free gravy. One productcan change a customers experience and enjoyment of a meal to sucha great extent - its well worth having theseoptions on your menu.”

Middleton’s Gluten FreeMiddleton’s New Gluten Free FactoryMiddleton Foods has opened a new 5,000 squarefeet stand-alone gluten free factory at its site inWillenhall, West Midlands. Dedicated specificallyto manufacturing gluten free products, thebuilding took six months to complete and canproduce over 100 tonnes of naturally gluten freebatter, curry and gravy mixes as well as a rangeof seasonings and bakery products per week.With the gluten free market growing significantly,Middleton Foods was eager to create anenvironment in which all wheat products wereremoved, giving full control over manufacturingand eliminating the risk of cross-contaminationcompletely.

Middleton’s Gluten Free Batter MixMiddleton’s currently offer its Gluten Free BatterMix, which is now available in 1kg and larger a16kg bag. Made using Doves Farm gluten freeflour, the batter mix is endorsed by the CoeliacSociety and carries the internationallyrecognisable crossed grain symbol identifying

gluten free products. In addition the Middleton’s product is listed onthe Coeliac UK website and Middleton’s work alongside Coeliac UK topromote the correct usage of Gluten Free products in restaurants andtake-aways.

Middleton’s Gluten Free Curry & GravyThere is a growing demand for quality gluten free curry and gravy

products within the Fish and Chip trade. These new products have beentested and trialled within the Fish and ChipIndustry to ensure they are top quality productstailored to the market.

These products are made in Middleton’s stand-alone gluten free factory and are suitable for thoselooking for a specific gluten free option on themenu or as a replacement product that is suitablefor gluten and gluten free diets.

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

For the fish frier, this development not only meansadditional peace of mind that the products they arebuying are 100% gluten free, but it also creates awider range of products to choose from, both nowand in the future as new ideas are developed andhelps to bring the cost of gluten free ingredientsdown. Ryan Baker, Sales Manager, MiddletonFoods, comments: “As a company we arecommitted to developing a whole range of glutenfree products. We now have a new, fullyoperational, stand-alone gluten free factory thatwill produce a range of products for the fish andchip trade, bakery, catering and butchery markets.We launched our new Gluten Free Curry and gravyproducts on the 4th July this year and aredelighted with the response so far”.

FishFriersTHE

REVIEWISSUE 7 OCTOBER 2016

Upselling on your sidesFish & Chips sit extremely well as a fantastic meal in its ownrights, but how well does Mushy peas complement the meal?What about some homemade tartare sauce? Or Both?

Upselling to these add-on’s is simple and even easier if they canbe incorporated as part of a meal deal. So you sell cod and chipsbut offer Peas for say 40p instead of your usual selling price.

you’re not giving anything away; you’re getting 40p for somethingyou probably wouldn’t have sold, which is better than 100% ofnothing.

We sell lots of sauces with our meals, as meal deals. Cod, chipsand mushy peas, sausage chips and curry sauce. As a meal dealthe mushy peas or curry sauce in this instance is only 40p. But theuptake is greater than if sold separately.

Back to basics, if only 100 customers saw the value in buying the‘meal deal’. That’s an extra 100 x 40p = £40 over £2000 per year.For doing what? It’s simple, and a big chunk of that falls straightto your bottom line.

We purchased a computerised till, and had it programmed toprompt at the end of the transaction to ask the customer if theywould like any “Mushy Peas, Curry sauce or Gravy” to complementtheir meals. It soon paid for itself. Use it in your marketing; addmushy peas to your photos of fish & chips. Train your staff to askon phone orders or at the till. Get your customers in the habit ofbuying sides which complement their meals.

FishFriersTHE

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Make an impact with the Hookand Fish Packaging Range

Hook and Fish packaging has beenspecially created as your completebranding solution. From boxes to bags,finished off with effective point of sale,the range provides a contemporary andfresh look, whilst ensuring perfectportion control.

The comprehensive range includeseverything you need to refresh your shop

image and be more environmentally friendly, featuring acontemporary and fresh design to suit the needs of the modern dayfish frier and end consumer:

• Single corrugated boxes for portion control and Fish and Chipskeep crisp and fresh

• Two compartment boxes for a built in divider to prevent the Fishand Chips sticking together

• MK boxes for a high gloss finish and convenience of a readymadebox

• MK trays for a high standard of presentation

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

• Printed greaseproof paper for both functionality and presentation

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

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

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

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

• Napkin and Chip Fork dispenser to add a finishing touch to theperfect Fish and Chips

Take your brand experience even further with Hook and Fish pointof sale, which includes a 60 litre branded bin, pavement swing sign,window stickers, open/close signs, posters and bunting. Perfect forattracting new customers and making an impact with your existingcustomer base!

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There is no easy way to put this; after a remarkably long time of pricestability, all the commercial pressures of supply, costs and currency arecombining to push up FAS prices. If Marmite was the early barometer ofeveryday British life recently, then so much more so must be fish & chipsthis winter.

The high-profile event of recent weeks has been the further weakening of £-sterling. Against the Norwegian krona for instance, the pound today buys

20% fewer NOK. A box of fish selling for £115 twelve months ago would haveto cost £27 more today just to hold its value for Norwegian catchers and

vessel owners. These same suppliers also have to cope with a tightening ofoil prices which have risen by $9 in just the last eight weeks, another 20%cost increase on every fishing journey they make. And if all that wasn’tenough, the weather has been very tough in the North Atlantic recentlylimiting fishing opportunities. Couple that with exhausted haddock quotaand it is quite possible that the 2016 cod quota may not be entirely caughtthis year, further tightening supplies. The only glimmer on the horizon isthat the scientific evidence which under-pins the annual Barent Sea quotasetting process may not require the full 10% reduction for 2017 which hasbeen long expected.

Looking at prices actually being paid for FAS fillets up to early October, thepossible ceiling of £6 per kilo now has been breached by cod as well ashaddock, so where next? The underlying trend seems predictably andinevitably upwards.

Fish & chip shop owners have generally resisted pressure to increase retailprices, and there will inevitably be resistance to any changes as the UK HighStreet rate of inflation pushes up the cost of living this winter. This is thetime for innovation and re-thinking carefully about everything we do. Thetime could not be more appropriate for the NFFF to support their fish and oiltrade associates working with Seafish to examine opportunities for adding asmaller portion size to the fish & chip shop menu.

John RutherfordExecutive Director – Fasfa Ltd. 18 October 2016

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With just months to go until FRY I.T.2017, the ultimate exhibition for theFish and Chip and Fast Food trade hasan all-star line up for the show atWestpoint Exeter on Sunday 19thMarch 2017!

The exhibition will offer a jam-packed day of show promotions, theopportunity to meet with suppliers and the Friars Pride team, productsampling and much more. Once again, maintaining the ‘family business’environment, there will plenty to keep children entertained too, from balloonmodelling to face painting.

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

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

Product launches and innovations in the tradeOnce again, FRY I.T. 2017 will be packed with new and innovative product tothe industry, enabling customers to be the first to find out how they canimprove their business and menus.

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

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

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

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

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

Fry I.T. 2017 in Exeter - A Show Not To Be Missed!

ALREADY CONFIRMED:Batter, Condiments & Dried GoodsAB Mauri; DCA DonutsAmerican Chip SpiceFast Food Systems; Southern FriedChickenHeinzKeejays; Goldfish Curry Sauce andPancake RollsKerry; Henry Jones andGoldensheaf, DinaclassKing Asia; Mayflower Curry SauceMajor B's Tomato KetchupMiddleton Foods; Middletons Batterand GravyPrices; Batchelors Mushy PeasThe Really Green Pea CompanyWeston Catering; Doughnut Bagsand Slush Mixtures

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

Frying Range, Equipment & SignageAdvanced Stainless AluminiumProductsDrywiteDrywite Equipment ShopElite ShopfittersEspresso Essential; Coffee Machines& EquipmentFlorigoKFEPremier 1 FiltrationWeston Catering; DoughnutEquipment

Frozen Goods42nd Street Beef Burgers42nd Street Chicken 42nd Street Classic SausagesDouble A KebabsGolden DelightInnovate Foods; Side Orders andCodfather Fish FingerMcWhinney’s SausagesMr President BeefburgersOcean Sound FishcakesPenny Lane Catering Sausages &Halal SausagesPic-a-Chic; Chicken Portions andSouthern Fried ChickenPukka; PiesQ Chicken Nuggets and SteaksTriple Crown; Fishcakes and ChickenWrights; PiesWhitby; Scampi and Goujons

FishAtlantika; Ocean TrawlersIQF; Indiviudally Quick Frozen FishFilletsJFK Gadus Rammi

Packaging, Cleaning & PreparationCoveris; Bio Boxes, Newsprint MKTrays and Children's BoxesDempson Ltd; Bags and Carriers,GreaseproofLite BiteHook and Fish Packaging Range;Corrugated Boxes, MK Boxes andTrays, Card Trays, Bags, Pots,Greaseproof, Chip Fork and NapkinDispensersKeCo - Children's PackagingMiddleton PaperTerinex; Clingfilm, Foil and BakingParchment

DrinksCott Beverages; Ben Shaws, Mac B'sand Old Jamaican Ginger BeerMontgomery WaterSnowshock; Slush Mixes andEquipmentVimto

Business Transfer, Insurance & FinanceEM&F Business Transfer Agents

And more!Chippy Chat MagazineFish and Chips and Fast FoodMagazineFisherman’s MissionFry MagazineNational Federation of Fish FriersNational Fish and Chip Day 2016Seafish – National Fish & ChipAwardsYoung Fish Frier of the YearNational Fish and Chip Day 2017

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

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FishFriersTHE

REVIEW



NFFF AGM & President’sBanquet & Ball 2016

Firstly, we would like thank everyone who attended both events, wehope you had a wonderful time.

AGM President’s SpeechThe AGM commenced at 11am in the Denbigh room of the CelticManor Resort, members had travelled from all corners of theUK, from Exmouth in Devon to Kirkcudbrightshire in Scotland,which was an indication of the meetings prominence.

NFFF President, Gregg Howard, declared the meeting open andstarted proceedings by thanking everyone for attending. Greggthen announce the obituaries, with the passing of Wilf Rhodes.A minutes silence was observed as a mark of respect.

Apologies of absence were detailed, followed by theappointment of tellers. Gregg then addressed the room coveringimportant items from the Federation’s Annual Report,highlighting the following points:

• Gregg Howard open the event to discuss how the NFFF hasonce again had an extremely busy 12 month period since thelast AGM.

• Craig Maw of Kingfisher Fish and Chips, Plymouth joined theBoard of Regional Directors for England and that Craig hasbrought with him a wealth of knowledge including hisexpertise on the Marine Stewardship Council and hasrepresented the Federation at a number of meetings with theMSC.

• The NFFF Quality Award has joined forces with the MSC tomake it simpler and more affordable for shops to gaincertification. Gregg discussed this offer reduced ratecertification enables shops to show their customers that theyuse certified sustainable seafood.

• Gregg discussed how the Federation had featured in the

media over several different topics including BBC’s Inside Outwhich featured three training academy students, it charteredtheir experience from their days on the course, through toseveral radio interviews carried out by both Andrew Crook andCraig Buckley on fish and chips being taken of the menu.

• The Fish Friers Review E-Newsletter are being sent out tomembers on a regular basis with the latest news andinformation from the industry through to exclusive offersbeing made by NFFF Associate Members.

• Issue 3 of the Official Guide to the UK’s Quality Fish and Chipswas produced earlier in the year, this was greatly received bythe industry and the wider public.

FinancesAndrew Crook, NFFF Treasurer, presented the NFFF’S financialreport, which detailed last year’s income and expenditure, theseare available upon request at NFFF head office.

The Regional Directors exercised their right to increasesubscriptions covering the year 1 July 2016 to 30 June 2017 bythe average RPI for the year January to December 2015. Thefigure is 1%. The NFFF will continue to offer a 10% reduction forthose who pay by direct debit and also 10% discount to anymembers paying by credit or debit card on renewal, if paymentis made on or before their subs due date.

Motions for Resolution• The Board proposed to move annual accounts year end to 31

May, the current year is 1 January to 31 December. With theAGM now held each year in September; accounts to 31 Maywould be more relevant and recent than those produced at 31December (nine months previous). All members presentagreed that they were happy with this Motion of Resolutionand all members present agreed that the annual accounts bemoved to 31 May each year.

Sunday, 25th September 2016

The Celtic Manor Resort, home of The 2010 Ryder Cup and host venue of the NATO Summit 2014 andnow the NFFF AGM & President’s Banquet & Ball 2016 . The five-star Celtic Manor Resort is set inmore than 2,000 acres of panoramic parkland at the gateway to Wales.

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• Zohaib Hussain, NFFF Welsh Area Treasurer proposed toincrease the organisation bonus. The Welsh Area Councilrequest that the organisation bonus that be claimed by anactive area holding regular meetings be increased from £2 permember to £10 per member. This increase will also apply toother active areas. A card vote took place and the Motion ofResolution was rejected.

• The Welsh Area Council proposed an increase in theOrganisation Bonus in line with membership. Zohaib Hussain said that the Welsh Area Council would like theOrganisation Bonus to be increased with RPI in line withMembership fees. Due to the fact that the Motion wording was not clear as to what was being sought the Boardsuggested that this motion be withdrawn and re written at a later time.

• The Board proposed the re-appointment of Bulmer andCompany of Harrogate, North Yorkshire as auditor to NFFF ata fee to be agreed and on a basis to be agreed. The Roomagreed and no vote was taken.

Re-elections and ElectionsNational Officials

• Gregg Howard was re-elected to the office of NationalPresident (unopposed).

• Andrew Crook was elected to the office of National Vice-President (unopposed).

• Stuart Atkinson was elected to the office of National Treasurer(unopposed).

The Regional Directors, outside of England, remainedunchanged, with the following maintaining their titlesunopposed:

• Alan Hanna – Regional Director for Northern Ireland.

• John Penaluna – Regional Director for Wales.

• Stuart Atkinson – Regional Director for Scotland.

NFFF Regional Director Mike Smith decided not to stand for re-election to the Board. Gregg told the room that the NFFF andthe Board would like to say thanks to Mike for the time andeffort he has put into being a Board member and to wish himwell in the future.

There were 4 Regional Directors who wished to run for re-election to represent England and one NFFF member whowished to run for election:

• Craig Buckley- standing for re-election

• Craig Maw – standing for re-election

• John Wild – standing for re-election

• Hugh Mantle – standing for re-election

• Lesley Graves – standing for election

A postal vote was carried out for the by-election, with resultsbeing given at the AGM

• Craig Buckley was re-elected

• Craig Maw was re-elected

• John Wild was re-elected

• Lesley Graves was elected

*Following the NFFF AGM the NFFF Board of Directors held aboard meeting. At this meeting the NFFF Directors elected toco-opt Hugh Mantle back on to the Board due to the uniqueskills Hugh has to offer.

Congratulations and final statementGregg presented Lynda Fielding with a Certification ofMeritorious Service for the outstanding work she has carriedout for the NFFF and the fish and chip industry as a whole.

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Lesley GravesBurton Road Chippy, 169 Burton Road,Lincoln, LN1 3LW

Years in the trade - Over 30 years.

Fish and Chip Experience - I have openedand run several Fish and Chip shops in andaround Lincoln of various sizes and statesof repair all of which presented their ownchallenges.

Qualification and experience - I haveundertaken food allergy training, andcoeliac training, HACCP, first aid, fire

safety and an NVQ level 3 in hospitality supervision and leadership skills. Ihave the passion and enthusiasm to embrace future changes and welcomea challenge and take pride in seeing them through!

Recent achievements• Winners of Independent Restaurant, National Fish and Chip Awards 2015• Winners of Eastern England region Independent Takeaway, National Fish

and Chip Awards 2015• Winners of Staff Training and Development, National Fish and Chip

Awards 2015• Winners of Marketing Innovation, National Fish and Chip Awards 2016• Winners of NFFF Quality Award Champion, National Fish and Chip Awards

2016• First MSC certified shop in Lincolnshire.

Future with the NFFF - I feel I can bring a fresh viewpoint to the NFFF. Myhopes for the future of our industry is to continue to improve the image offish and chips and see more fish and chip business join together, raisestandards together and encourage and train our younger people together. Ibelieve this can be achieved with the wealth of knowledge and the trainingfacilities available at the NFFF.

Meet the new Regional Director


President’s Banquet & Ball 2016

The doors tothe capaciousAugusta roomlooked over theopen, beautifulgrounds of theCeltic ManorResort with

Newport coast in the background. Guests started to stroll up tothe ‘Croeso’ drinks reception sponsored by Brakes Fast FoodDivision. The guests were treated to the ‘Celtic Crusade’cocktail to start their night.

When the guests were seated in the main hall the master ofceremony Lenny Dee introduced the top table guests includingPrincipal Sponsor James T Blakeman, Seafish CEO MarcusColeman, The Major and Mayoress of Newport and theFisherman’s Mission, Chris Hirst to the back drop of applause ofthe room.

NFFF Regional Director, John Penaluna’s granddaughter ElliePenaluna said Grace in her native Welsh and dinner was served.

Danny PosthillDanny was billed as “Effortless performer of the highestquality”, “What a talented comedian” “What you do is sodifficult and you made it look so easy.” and he duly delivered! Itwas one of those moments where you have to be there tobelieve it.

The Lorraine Crosby ShowThe Lorraine Crosby Show rockedand rolled well into the earlyhours of the night playing classic70’s and 80’s hits through tocurrent day. The fact that most, ifnot all, the room was still inattendance by the end of the setwas a testament to the highquality entertainment on offer.

Thank YouThe NFFF would like to thank everyone who attending this yearsAGM and NFFF President’s Banquet & Ball, a lot of the workwas undertaken by NFFF Regional Director John Penaluna andhis wife Sheena alongside NFFF Head Office staff, without theireffort the night would not have been such as success.

The whole event couldn’t have taken place without the generouscontributions of the sponsors :- James T Blakeman, BrakesFast Food Division, Kerry Foodservice, Takeout Insurance, FSmales & Son, T.Quality and Vandemoortele.

…and finally

We would like to thank everyone who attended, we understandfor some the travel was long, but we believe the weekend madethe trip worthwhile and we look forward to welcoming you to theNFFF President’s Banquet & Ball 2017!!

21FIND US ON

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Over 100 fish and chip shop owners and representatives from allacross the UK and abroad, including the National Federation ofFish Friers, descended on a little old farm on the outskirts of Ely.The Isle of Ely Produce held its annual ‘From Field to Frier’ openday on the 11th September 2016. This is organised for people inthe fish and chip industry to learn and see the process a potatothey may use in their shop goes through.

The day started off with a meet and greet from fish and chip shopowners, to Drywite Young Fish Frier of the Year candidates, to fishand chip suppliers. Once everyone had found their feet andsettled down from their travelling it was up to Gregg Howard,NFFF President, to open the proceedings and to welcomeeveryone to the event. He then went on to discuss the work theNFFF have been doing and how they plan to help and promote thefish and chip industry.

NFFF President Gregg Howard said: "I am sure this day will bevery useful for many friers. Having the best potatoes available atthe right time (and price) is a key part of making great fish andchips."

The day is based around showing fish friers the work and effortwhich goes into producing the high quality potato a fish frierrequires to maintain a high standard product for their customers.

The guests listened to speeches from award winning fish andchip shop owners and industry experts including,

• Chris Prideaux, TYCO Fire Suppression

• James Lowe, Deep Blue Fish and Chip Restaurant

• Mark Drummond, Towngate Fisheries

• Craig Buckley, TheFish Bar

• Malachy Mallon, The Dolphin Takeaway

• James & Bonnie Richie, Simpsons Fish and Chips

• Andy Gray, Seafish

• Peter Legge, A. L Legge & Sons

• Norwegian Seafood Council

This provided a great insight for up and coming Fish and Chipshop owners into what work needs to go into building a brandand identity to their own shops as well as making a consistentlyhigh quality fish and chips.

Oliver Boutwood, Isle of Ely Director, said "It was so good onceagain to see so many top shops giving up their time and joiningus for our open day. This event is unique as it gets together topsuppliers, farmers and friers under one roof not only to discussthe journey of the potato but also to see some greatpresentations from award winning shops and new ideas from theindustry."

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FishFriersTHE

REVIEW


Malachy Mallon knows athing or two about rustlingup fantastic fish & chips. Infact there’s 27 years ofcraftsmanship in every bite

at the Dolphin where Malachy has been frying multi award-winning fish & chips since 1989. Holding an impressive clutch ofmajor awards and industry accolades, the Dolphin is officiallynumber one chippy in Northern Ireland, scooping the 2017Regional Winner’s title in the National Fish & Chips Awards.

More than just a chippy, the Dolphin is at the heart and fabric ofthe local community in Tyrone and a vocal and visibleambassador across the wider industry. Malachy is well knownand highly respected for volunteering his time, skills andknowledge to colleges, schools, women’s groups, his suppliersand even his competitors, such is his passion for the nation’sfavourite dish. .

The recent Ely Potato ‘Field to Frier’ Open Day, Cambridgeshirewas one such event where Malachy took to the stage to presenthis award-winning story to a wide audience of industryprofessionals.

Speaking about the event and the issues raised on the day,Malachy said,

“I felt very honoured to be invited by Austen Dack to speak at theEly Open Day. It was such a valuable opportunity to exchangeideas and get inspiration from all the talented key speakers andprofessionals from right across the industry.

“Finding the perfect chipping potato is the ‘holy grail’ for seriousfryers and it is important to explore and understand the wholeprocess a potato goes through before it arrives at the chip shop.Although I’ve been in the business for 27 years, keeping up-to-date with industry issues, learning from others and sharing backmy knowledge is what keeps my passion alive and kicking!”

As a representative from NI, Malachy was able to offer hisunique perspective on many potato topics and issues.

“Coming from Northern Ireland, there are a number of uniquechallenges with our potato supplies including pricing across theIrish Sea; we pay significantly more in Ireland due to transportissues. A predicted 20% reduction in potato yield means potatocosts may also remain inflated this winter.

“But for me quality will always come first and foremost and that

Malachy Chips in to Support the Potato Industry This month the Dolphin Takeaway in Dungannon was crowned NI’s Best Fish & Chip Shop 2017 in theNational Fish & Chip Awards - for the second year in a row.

We hooked up with masterfrier, Malachy Mallon who told us why he is still so passionate about theindustry after more than a quarter of a century… and we netted a few trade secrets about hispotatoes and award-winning chips.

Malachy Mallon pictured outside the Dolphin, NI’s

Malachy inspiring catering students with a frying masterclass

applies to supplier relationships too. I have worked with thesame NI potato distributor for 27 years and we both believe thatpotatoes sourced from Cambridgeshire area are consistently thefinest quality chipping potatoes. Correct dry matter and sugarcontent are absolutely essential for frying awarding-winningchips with the perfect colour, texture and bite. My potato ofchoice is Maris Piper but we’re challenged by the fact that theyare not available all year round. I work closely with R&D atMcCormack Potato throughout the year to test and explorealternative seasonal varieties of potatoes, but nothing fries aswell or tastes as good as the fantastic Maris Piper.”

The Dolphin is a firm advocate for building strong supplierrelationships, as Malachy explained,

“Earlier this year we inspired and supported our potato supplierto launch a premium retail line of chipping potatoes intosupermarkets across NI and we worked alongside them as abrand ambassador to help promote the product. It is in my Irishnature to help people out and I believe it always comes back toyou three fold. From a business perspective too it was definitelya valuable opportunity for driving mutually beneficial PR, it wasfantastic to work together to build awareness and reputation forboth of our brands.”

Malachy also keeps his eyes peeled for consumer matters thataffect potatoes and chips.

“I also think it’s important to keep an eye on changing consumerissues in the frying industry, including health eating, nutritionand making healthier options available. I cut my chips to 14x17mm which is deemed the healthiest size to minimise fatabsorption and we minimise the amount of small fatty chip endsthanks to a unique chipping device I have personally designedand installed in my potato room. The Dolphin will be workingwith local knowledge providers in 2016/17 to research ourproduct further, looking at portion sizing, fat and nutritionalcontent of our fish and chips in a bid to offer even healthier fishand chips without losing the amazing traditional taste ourcustomers love.”

When asked about his top tips and advice for chip shop owners,Malachy said,

“My advice to fryers who wish to up their game is to seek out andmake the most of the amazing help and support availablethrough the National Fish Friers Federation and bodies such asSeafish. The Dolphin has worked very hard to achieve the NFFFFish & Chip Quality Award and we’ve just had the award renewed

– it’s definitely been instrumental in driving the success of ourbusiness. Alan Hanna, our shop assessor in NI has helped melook at my shop, product and processes with a fresh set of eyes –he’s an amazing support.”

He added,

“The National Fish & Chip Awards has also opened up so manydoors to meet and learn from some fantastic people andalthough I’m a bit removed from the UK action, I don’t let thatstop me getting involved. I believe that building rapport withcommunity, knowledge sharing and helping inspire the youngergenerations about fish and chips is so important, not just for myown business but for the greater good of the industry. I get greatpersonal satisfaction and delight from that. I’ve recently workedwith the local Windmill Primary school in Dungannon as part ofthe fantastic Seafish Captain Catch UK Film Festival and I’ll beholding talks for over 300 NI catering students, alongsideMichelin star chefs, as part of the ‘Mini Masterchef’ competitionat the Loaves and Fishes Festival, a collaboration between Ardsand North Down Borough Council, Seafish and FoodNI, and partof Seafood Week 2016. I can get a little bit star struck at timesand I’m so excited about working alongside the event judge,Charles Campion of Masterchef fame!”

The inspirational Tyrone chippy is in the running for the overallUK crown at the 2017 National Fish and Chip Awards and theDolphin will once again ‘fry for glory’, representing NorthernIreland at the prestigious UK final in London in January.


27FIND US ON

Malachy pictured researching potatoes with Brian and BarryMcCormack from McCormack Potato, his supplier for 27 years

Malachy supporting Barry McCormack at the launch ofMcCormack’s new retail brand of chipping potatoes

FishFriersTHE

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FishFriersTHE

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Become an NFFF Trainer & Quality Award AssessorWith the ever increasing nature of the popularity of fish and chips theNFFF Training Academy and NFFF Quality Award is seeing increaseddemand from students wanting the NFFF three-day, one-day, bespokeand in shop training, and shops wanting to hold the NFFF Quality Award.

Due to demand, the NFFF are looking to increase the roster of trainersand assessors available to undertake training and NFFF Quality Awardassessments across the UK and not solely at the NFFF Training Academybased in Leeds.

The NFFF are looking for people passionate about fish and chips who arelooking to improve the industry as a whole who can train, assess andinspire students to operate successful fish and chip business.

Interested?

If you are interested in becoming an NFFF Trainer/Assessor pleaseforward a personal statement on why you are interested along with yourexperience, knowledge and qualifications of the fish and chip trade.

The NFFF Training Academy requires trainers and assessors all acrossthe UK to fulfil demand alongside our Leeds based training staff.

Please forward your personal statements to Helen Brook [email protected] on or before Friday 18th November.

NFFF Training Academy 2017 Dates

NFFF Training Student to NFFF Guest FrierOn the recent Three Day OctoberTraining Course the NFFF weredelighted to welcome back formerNFFF student Barry Camfield as aguest frier.

Since Barry came on the NFFFThree Day Training Course back inNovember 2014 he has gone on toachieve a successful 18 months asa fish and chip operator whichincluded being named the firstshop in Bridlington to serve MSC Accredited haddock and cod. Barrybecame a NFFF Quality Award holder and most recently Barrys shop,North Beach Fish and Chips, has been listed in the top 10 of the BestNewcomer Award at the 2017 National Fish and Chip Award.

Guest friers play an important role in the learning experience of ourstudents on the three day course and with Barry there was no exception.Barry can offer first-hand experience of what it was like to be an NFFFstudent and to building a successful business.

NFFF Training Academy

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9th, 10th & 11th January 2017

13th, 14th, & 15th February 2017

6th, 7th & 8th March 2017

3rd, 4th & 5th April 2017

8th, 9th & 10th May 2017

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4th, 5th & 6th September 2017

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FishFriersTHE

REVIEW


I first started out working in fish and chips 3 years ago when myparents took over our local shop in Fochabers. I was only 13 at thetime and began working as a pot washer, I was extremely shy atfirst but over the course of the following year I had startedbuilding up confidence to speak to customers whilst waiting ontables, so it was a natural progression for me to train as a counterassistant. It wasn’t long after I was in that role that I startedbecoming really interested in how the food was prepared and thecooking process. Every chance I had I would observe the personfrying and the different techniques used. My supervisor picked upon this and I soon found myself undergoing our in-shop friertraining course.

Last summer one of our otherfriers, Isla entered the DrywiteYoung Fish Frier of the Yearaward, she got to the secondround stage and was announcedas one of the top 16 young fishfriers 2016 at her first attempt. Ihad a look through the entryquestionnaire she had completedand realised that I knew most ofthe answers which gave me moreconfidence in what I was doingand a realisation that maybe I

could enter the competition next year. Since then I have enrolledon a modern apprenticeship programme, attended various coursesand completed in-house training that have given me a more in-depth knowledge of the day to day tasks and customer serviceskills required. In January this year I travelled to London to theNational Fish and Chip Awards which we were a finalist for theQuality Award Champion. It was such an amazing experience and Irealised that there is such a huge community of people within theindustry who are always willing to help and share ideas eventhough they do compete against each other in a variety of differentawards. Whilst at the awards I was introduced to some of thefinalists of the Drywite Young Fish Frier of the Year Award andprevious winners and they all said that if you feel like yourconfident within your job then go for it and enter, even if you don’t

progress to the other rounds it’s such a great learning experience.

There are many people who thought I’d never get this far becauseof my age and because I’m so young (16) I wouldn’t have enoughknowledge and it would take me a few years of entering before Iwould make the finals. I’m extremely proud to prove them wrongand be able to say that I am the youngest ever finalist in thecompetition and proved that you can do well on your first attempt.The amount of people who come into our shop to congratulate meis overwhelming no one can believe how much I haveaccomplished at my age and how much more I can do. The DrywiteYoung Fish Frier of the Year award is doing a fantastic job byencouraging young people to pursue careers within our industryand ensure that fish and chips is in the best possible hands forfuture years to come.

I would strongly advise anyone whois thinking about entering to make astart now and set about learning asmuch as you can, there are manywilling people out there that willgive you the benefit of theirexperience and many great internetsites to visit. My advice would be toconcentrate your learning on bestpractice as this is what the judgeswill be looking for. The National Federation of Fish Friers run anexcellent Drywite Young Fish Frier of the Year best practice course.

I have thoroughly enjoyed my experience so far and entering thiscompetition has opened so many doors including a trip to Hollandto visit one of the top frying range manufacturers courtesy of KFEas well as meeting some wonderful people and learning so muchwhich has helped me develop myself and my skills and give me theconfidence to grow.

If anyone would like any help or advice on entering next year’s YFFcompetition then please message me on our Facebook pagewww.facebook.com/fochabersfishbar/messages

My Young Fish Frier Journeyby Elise Boothroyd, Fochabers Fish Bar


Donnington Park was the destination this year for Fry Magazine‘Fish Frying & Fast Food Show’ sponsored by Kerry Foodservice.

Exhibitors and fish and chip shop owners from all across the UKattended the highly anticipated event, which once again provideda vital networking source for the fish and chip owners to renewacquaintances but also to discover new brands, products andcontacts.

The NFFF had its usual strong turnout at these shows, and aspart of the support of the show the NFFF gave away ‘FREE In-shop Training for 4 Students’ as part of the Fish Frying & FastFood Show Prize Draw.

New exhibition stands with BD SignsThe NFFF were delighted to showcase the new exhibition standswhich were provided by NFFF Associate Members BD Signs. Theexhibition stand has now been brought into the corporate coloursof the NFFF and by the number of visitors we have at the recentexhibition it showed the new stand appealed to the public.

Andrew Crook NFFF Vice President said “We are delighted withthe new look of the NFFF exhibition stand and working closelywith BD Signs has achieved fabulous results. Barry and the teamat BD Signsundertake a lot ofwork to improve theface of the fish andchip industry as theyare the first thing amember of the publicwill see when wantingto enter a fish andchip shop.”

Fish Frying & Fast Food

33FIND US ON

FishFriersTHE

REVIEWISSUE 7 OCTOBER 2016


Shop WatchWhitemoor Road Chippy,Kenilworth, Warwickshire

When PaulKleanthous cameacross the formerbeauty salon hespotted anopportunity to addanother Fish &Chip shop to thenumerous outletsthat he alreadyowns & runs. Withthat in mind he had no hesitation inchoosing Elite Shopfitters of Leedsto carry out the extensiverefurbishment of the vacantpremises.

The premises were in desperateneed of some substantial re-modelling throughout along with anew up-to-date shop-front &signage.

The ground floor area wascompletely gutted along with all thewalls removed that were not to bepart of the refurbishment and a newlayout was created.

Paul wanted a dynamic and unique feel to his new premises soa vibrant blue was used extensively throughout the take-awayarea creating a visual break between the customer and serveryside of the take-away along with white tiling to the walls appliedin a diagonal pattern. To one end of the take-away is a featurewall mounted image of the ruins of “Kenilworth Castle”, c/w

recessed down-lighters over thefrying range whichhave beencomplimented withbrushed stainlesssteel hangingpendant lightfittings to thecustomers serverycounter, naturally

all the rear prep. area’s were totallyrefurbished throughout with cleanwhite tiling and surfaces along withstainless steel furniture thereforecreating a visually pleasingenvironment in which to operate.

A new internally illuminated andextensive menu selection sits abovethe back-fittings and is set offagainst the black framing and bluetiled rear wall.

To finally finish the exterior of theproperty the existing shop-frontnaturally had to be removed due to

its tired and out-of-date style, and a refreshing new blackpowder coated aluminium shop-front with white graphics offsetwith a clear message in red “purveyors of quality fish & chips”was installed.

The quality of fitment and finish throughout serves once againwhy Elite Shop-fitters are at the top of their game when it comesto refurbishing and revitalising tired and vacant premises.

Before After

FishFriersTHE

REVIEW


To sell Or Not To Sell

I took a call from an NFFFmember last week who had aninteresting conundrum and it isone I often get asked about. Themember in question has ownedand operated his very traditionalfish and chip shop in SouthWales for 14 years and owns the

freehold. He told me that he is at a stage in his life where he wantsto move on to other things and be closer to family in another part ofthe country. Whilst deciding what to do, he has had separateapproaches from two different people, both interested in buying thegoodwill of his business. However, one is keen to buy the freeholdand the other wants to rent the shop from him. He wanted advice onthe merits of both options as he isn't sure which one suits him bestgiven his circumstances. It's a decision many business owners faceat some point when their circumstances change or they wish tomove on to other things or maybe retire. There are pros and cons toselling a business in its entirety including the freehold but there arealso benefits to keeping the property and in the end the decisioncomes down to the reasons that are driving the sale as well astimescales.

When selling the goodwill only, it is often easier to find a buyer asthe price is likely to be considerably lower than if the freehold of aproperty is included in the transaction. This will often bring a greaternumber of interested parties as finance may be easier to obtain or itmight put the business into the range of more cash buyers. Theseller can benefit from the rental income as well as the initialincome from the sale and the likelihood is that the property willcontinue to increase in value as the years go on. On the other handthough, the seller does become a commercial property landlord andcare needs to be taken to ensure that the tenant sticks to the termsof their lease and maintenance obligations and this is not alwayseasy if the seller moves away from the area. In addition, businessesdo sometimes default and close for a variety of reasons and this cancreate a lot of hassle for the owner of the freehold property. It mayalso mean it being empty or in need of repairs before it can be let outagain.

In selling the good will and the freehold property together, abusiness owner can simply walk away and be free to pursue otherprojects. The selling price is obviously going to be much higher andfinding a buyer can take considerably longer than just selling thegood will. There is no tie to the business or property and moving to adifferent geographic area does not create any issues. Once the salehas completed, there is no opportunity to benefit from any futuregrowth in value but the extra revenue generated can be reinvestedelsewhere. This is ideal for people who want a complete break orchange in environment but who are not perhaps in any hurry.

So there are benefits and drawbacks to selling business andproperty together but what is likely to be the defining factor in whichway to go. Well I mentioned earlier individual circumstances and

timescales and it is both of those things combined that will influencethe decision making most. Those people who are perhaps movingaway from an area and are not in any hurry are more likely sellproperty and goodwill together as they can maximise the sellingprice and can be patient in trying to achieve that. Those whosetimescales are shorter may find the idea of renting their premisesout more appealing as a sale can be achieved on a much shortertime scale. If they are intending to stay in an area, they can also keepand eye on things and can manage their investment more carefullyby responding quickly to anything that happens with the tenant.When deciding what to do, it is worth taking plenty of time and it isalways advisable to get professional advice on likely values for thegoodwill, rent and the property itself.

Check List• Take plenty of time to decide what to do

• Get professional advice on values

• Always take your own personal circumstances into account

• Factor in your own timescales

• Use reputable business transfer agents

• Vet potential tenants carefully

by Barry Frost, Commercial Plus

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37FIND US ON

NFFF Associate Members

NFFF Associate Members Business DirectoryINDUSTRY PARTNERS

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

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

SeafishSeafish is a Non-Departmental Public Body(NDPB) set up by theFisheries Act 1981 to improveefficiency and raise standards across the seafoodindustry. We are funded by a levy on the first sale ofseafood products in the UK, including importedseafood. At Seafish, our mission is to support aprofitable, sustainable and socially responsible futurefor the seafood industry. Our remit includeseverything - and everyone - from fishermen andprocessors through to importers, retailers and foodservice providers. As an organisation, we also take agreat interest in the consumer: the people who buyand eat seafood. Maintaining a well-regulatedseafood industry which delivers high-quality, safe,sustainable seafood to UK consumers is one of ourhighest priorities. We therefore listen to, andcooperate with, a broad range of voices in theindustry. By balancing our priorities and maintaininga high degree of transparency in our operations, weendeavour to meet the needs of everyone that werepresent.Contact: Andy Gray, Trade Marketing ManagerTel: 07876 035767Email: [email protected]: www.seafish.org

BUSINESS & CARD PAYMENT SUPPLIES

Chip & Pin SolutionsChip & PIN Solutions isone the UK's leadingPayment Providers.Working in exclusive partnership with The NationalFish Friers Association, all Members can now receivediscounted pricing & £25 off their NFFF membershipwith any purchase. Established in 2004, Chip & PINSolutions provides a one stop card payment shop,offering the following services all under one roof toNFFF members.• Card Terminals & Card Processing• UK's 1st & Only Integrated Cash Register• Integrated EPOS Solutions• Merchant Fund – Unsecured Business Cash advances

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

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

DUCT CLEANING/RANGE SERVICING

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

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

Keep Environmental Services Keep EnvironmentalServices offerspecialized andprofessional cleaning andcertification of duct and extraction systems, withmany clients in the fish frying industry. Contact: Dave PensonTel: 01472 602012Mob: 07740 061 526Email: [email protected] Web: www.ductcleaners.co.uk

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

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

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

FINANCIAL, LEGAL AND INSURANCE

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

CF CapitalSpecialist provision offinance facilities tobusinesses operating inthe catering & hospitalitymarket place. Bespokeproducts available for New Start Businesses andestablished companies.The largest provider ofBusiness Cash Advances in the UK.Contact Gary KeeleyTel: 01279 759222Email: [email protected]: www.thecfgroup.eu

Commercial Plus LtdCommercial Plus is acommercial propertyand business financeconsultancy. We offercommon sense, practical advice and assistanceon literally any commercial property issues suchas rent reviews or lease renewals. We also offerindependent advice on raising all types businessfinance such as leasing for shop refits orcommercial mortgages for business expansion.Our services are very much advice driven and allof our clients receive free advice initially with noobligation. We operate nationwide and assist anysmall businesses that require a commercialproperty to trade. Moving forward, we will beworking very closely with the NFFF to assist asmany members as we can with their commercialproperty and finance questions.Contact: Barry FrostTel: 01244 659101Email: [email protected]: www.commericalplus.co.uk

Johnson ReedCatering FinanceEquipment leasing fornew and establishedfish and chip shops.Contact: MarkJohnsonTel: 0161 429 6949Email: [email protected] Web: www.johnsonreed.co.uk

Take Out InsuranceLtd Take Out Insurance isan independentbroker providingspecialist insurancepolicies for the fast food industry.We insure over 4,000 foodestablishments from the smallestof takeaways to large restaurantsand everything in between. Withcompetitive quotations from a range ofleading insurers, a dedicated claims team and anexpert team of ‘in house’ underwriters, we arehere to assist you with your insurance needs.

Contact Phil HodgsonTel: 0330 134 4558

Email: [email protected]: www.takeoutinsurance.com

FISH SUPPLIERS

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

Collins SeafoodsLimited 'Over 30 years indepth marketknowledge ofsupplying Fish andChip Shops across theNorth East, Yorkshireand Cumbria and a new depot in Leeds. We areable to offer guaranteed delivery and highquality sustainable Frozen at Sea Fish atcompetitive prices.'Contact: Craig EnglishTel: 01325 315544Email: [email protected]: www.collinsseafoods.co.uk

F Smales & Son LtdSupplier of frozenfish, seafood andcatering products.The UK’s number onesupplier of frozen at sea fillets to the fish frier,with the widest choice of frozen at sea brandsin the market. Tel: 01482 324997Email: [email protected] Web: www.smales.co.uk

Larry’s FishcakesLarrys Fishcakeshave a proudtradition as theoldest independentfishcake manufacturer in the UK, our tradionalNorthumbrian fishcakes have an excellentreputation with Fish & Chip shop caterers. Thiscontunied with our range of savoury patties,such as Chees, Onion & Potato. Pork Sausage,Baked Beans with Potato, Corn Beef, Potato &Onion.Contact: Craig FosterTel: 0191-2571746Email: [email protected]

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

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

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

NFFF Board of Officials.

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

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

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

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

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

4 Opportunity to work exclusively with our NFFF members newsletter

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

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

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

NFFFMEMBERDISCOUNTAVAILABLE

NFFFMEMBERDISCOUNTAVAILABLE

FishFriersTHE

REVIEW


NFFF Associate Members Business DirectoryPacific WestSince 1995, PacificWest has grown tobecome one of theworld’s foremostsuppliers of premiumfrozen seafood. Aglobal industryinnovator in providing quality value- added andnatural seafood range. All Pacific West’s foodservice products are designed to provide"convenience without compromise” – its ongoingcommitment to quality which has led to PacificWest’s success as being a leader in the seafoodmarket.Contact: Eric RoseTel: 01373 824 242Email: [email protected]: www.pacificwestfoods.co.uk

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

GENERAL FOOD SUPPLIERS

Dow Seeds Dow Seeds is an oilseedplant breeding companythat develops High OleicRapeseed and Sunflowerplants whose oils offerthe ability to lowersaturated fat withoutcompromising taste, flavour and performance.Omega-9 Oils is the brand name for thesehealthy alternatives and these oils can help fishfriers meet consumers’ demand for healthiermeals that also taste great.Contact: Richard BurrellEmail: [email protected]: www.omega-9oils.com and www.goofats101.com

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

Kerry Foodservice‘Suppliers of GoldensheafBatter Mixture, Henry JonesBatter Mixtures, DinaclassCurry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938Web: www.kerry-foodservice.co.uk

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

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

Middleton FoodProducts‘Manufacturers of theNations favouriteBatters. Middleton’smanufacture Batters, Curry, Gravy and ChickenBreading’s and supply Nationwide through anetwork of Suppliers.’ Contact: Ryan BakerTel: 01902 608122Email: [email protected]: www.middletonfoods.com

S&B Herba Foods LtdS&B Herba Foods Limited, a companydedicated to the source, development, supply,and distribution of a comprehensive range ofquality food products from around the world.We are highly experienced in all aspects ofsales, marketing and distribution of brands,private label and food ingredients. Our portfolioincludes rice, rice flour, couscous andsemolina, dried fruit, IQF rice and IQF pastaand peas and pulses. Our products are sourcedfrom all over the world to meet our customers’needs and are covered by our quality assuranceguarantee. Our commercial offices are based inOrpington and we have two rice productionfacilities in Cambridge and Liverpool. Contact: Peter WalkerTel: 01689 878714 / 07768 532005E-mail: [email protected]

Shoppers AnonymousShopper Anonymousdelivers the mostcomprehensive customerfeedback programmes,including mysteryshopping, to help improve sales, profitabilityand customer experience.Contact: Chris LoweTel: 07818 015317Email: [email protected]: www.shopperanonymous.co.uk

GENERAL TRADE

AdandeAdande offers a unique andpatented refrigerateddrawer system, which holdsperishable food for longerand delivers significantenergy savings. Contact: Karl HodgsonTel: 0844 376 0023Email: [email protected]: www.adande.com

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

Barland ShopFittersBespoke fish andchip shoprefurbishment specialists operating throughoutthe UK! We design what your newly renovatedfish and chip shop would look like, with 2D or3D visual images. Then once you are happy, wecarry out the necessary installations. Oncecompleted you will have an attractive modernlooking fish and chip shop. For a free quote, getin contact with Barland Shop Fitters today!Contact: Robert ClevelandTel: 0800 043 1153Email: [email protected] Web: www.barlandshopfitters.co.uk

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

Coeliac UKCompanyDescription:Coeliac UK isthe leadingcharity working for people with coeliac diseaseand dermatitis herpetiformis (DH). We are widelyrecognised as the expert body on the gluten-freediet and want to see more gluten-free choices onmenus so people with coeliac disease can eat outwith confidence.Contact: Zoe BishopTel: 01494 796727Email: [email protected]

E.B. Gas ServicesE.B Gas is registeredwith both Gas Safe andRGII enabling ourinstallation engineers to work throughout theU.K and Ireland. All engineers have a widevariety of qualifications allowing them to carryout complete installations including pipeworkand equipment commissioning.Contact: Rodney MarksTel: 02830 262908

Mob: 07771610925Email: [email protected]: www.ebgasservices.com

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

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

FASFAFasfa is the Frozen at Sea FilletsAssociation,representing trawlerowners and distributorsof FAS filleted fish fromNorway, Iceland, Faroe Islands, Spain, Russiaand the UK. Fasfa works to improve theunderstanding of frozen at sea fish withconsumers and trade by promotingenvironmental, quality and healthy eatingmessages. Contact: John RutherfordEmail: [email protected]: www.fasfa.co.uk

Hilton SmytheLooking to buy or sell abusiness? Hilton Smythe canhelp. Did you know we’re theexperts? From fish and chipshops to guest houses, weknow what it takes to help youbuy or sell a business in theUK, just have a look at ourrecently sold businesses.Selling a business? You’ll benefit from ourextensive advertising coverage and our all-inclusive legal service plus our unrivalledservice. Buying a business? Our team of helpfulNegotiators will match your every requirementto find your perfect business, help with financeand guide you all of the way. Whether buying orselling, you don’t need to look any further. Visitour website www.hiltonsmythe.com or give us acall 0845 519 8809 to find out more or just ask aquestion; we’re always here to help. Tel: 0845 519 8809Email: [email protected]

Marine Stewardship CouncilMSC works to recognise andreward sustainable fishingpractices. Any fish bearingthe MSC ecolabel can betraced back to anindependently certifiedsustainable fishery. Bygetting MSC certified andoffering your customersseafood certified sustainable fish with ourdistinctive blue ecolabel, you will be helping totransform the global seafood market to asustainable basis. Find out more atwww.mscorg/fishandchipsContact: George ClarkeTel: 0207 246 8916Email: [email protected] Web: www.msc.org/fishandchips

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

Point 2 Signs & DisplaysWith over 50 year’sexperience, we haveestablished ourselves as oneof the leading sign and displaycompanies within the cateringand hospitality sector. Ourcatalogue contains over 3000 signs and productsfor Café’s, Bar’s, Restaurants, and Fish & ChipShops, Takeaways….. all available for next daydelivery.Our Comprehensive range of health and safetysigns, catering signs and food labels for thecaterer. Helps you and your staff conform to foodstandards and kitchen hygiene, required by theHSE and the Food Standards Agency. Alongsideour stock products we also provide a bespokedesign and print service. Posters, Menus,Banners, Café Barriers, Pavement Signs andchalkboards. We have a sign and display solutionto meet your needs. View, Order or Download ourcatalogue today.Contact: David WalkerTel: 01253 209420Email: [email protected]: www.point2signs.co.uk

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

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

TYCO (AnsulRestaurant FireSuppressionSystem)Contact: AnsulRestaurant FireSuppression System, c/o Tyco Fire ProctectionProducts, Grimshaw Lane, Newton Heath,Manchester, M40 2WLWebsite: www.ansul.com

FILTRATION

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

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

Vito UKMarket leaders in cooking oilfiltration. Suitable for both solid andliquid oils. Both mobile and portableunites available for restaurants, fishand chip shops and mobile chipvans. German manufactured to the

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.

NFFF Associate Members Business Directoryhighest quality, 2 years warranty, UK widedistribution, dedicated back up telesales operation,industry experienced sales professionals. Savemoney, labour and improve the quality of your oilfor only a few minutes work each dayContact: Kim DevlinTel: 01953 851914Email: [email protected]

OILS AND FATS

FlavoilFlavoil are aninnovative supplier ofhigh grade edible oils.Their principle trade isin the latest High OleicSunflower Oil HOSO.This is a major oil with high performance andgreat nutritional advantages. Sunflower oil hasgreat shelf life and is favoured for many reasonsby food processors. Health concerns are loomingover fats and Flavoil are lab testing all their fatsto ensure your customers will benefit. Flavoilalso provide a full range of fats, oils and oilbased products including Brooklyn Block PalmOil and Oiltra Chef for Fish & Chip operations.Contact: Martin McHughTel: 07452276575Email: [email protected]: www.flavoil.co.uk

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

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

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

PIES, SAUSAGES AND MEATS

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

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

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

PulledMeatsAurora FoodMarketingLtd T/APulled Meats Ready Pulled and Ready sauced Puled pork in aBBQ sauce that is microwaveable and suitablefor serving from a Bain Marie. Perfect over chips.We can offer Point of sale material posters. Ourrange extends into Pulled Chicken, Beef and

even shredded duck. We are delivering Direct toChip shops whilst we build our wholesalernetwork.Contact: Steve Allen or Rebecca McCluskeyTel: 01757 213350Email: [email protected] Web: www.pulledmeats.co.uk

Karro Food GroupSuppliers of Frozen Foods tothe Foodservice / CateringTrade. Plumtree ProperGood Sausages. MawbeefBeefburgersContact: Graham ThompsonTel: 01482 326234Mob: 07789 761448Email: [email protected] Web: www.karro.co.uk

RANGES AND CATERING EQUIPMENT

Bold CateringEquipmentOur product rangenow includeschippers, peelers,mixers andaccessories Bold ® prides itself in working toexceptionally high standards throughout the designand manufacture of every machine made to thehighest specification in stainless steel from ourWirral factory.Contact: Dave HughesTel: 0151 6322174Email: [email protected]: www.boldcatering.com

FlorigoWhen you choosea Florigo, you areinvesting in morethan just newequipment. A Florigo combines two vital qualities inone frying range: bespoke design and industryleading technology. Hand crafted in Holland byexperienced engineers to the highest standards,each Florigo is built with only you and yourindividual business in mind.Contact: Robert Furey Tel: 01527 592000Email: [email protected] Web: www.florigo.co.uk

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

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

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

KFE LtdKFE is a family businesssupplying the highestquality frying ranges,after sales service andThe School of FryingExcellence. The company of choice for AwardWinning Fish and Chip Shops.Contact: Tanya HendersonTel: 01778 380448Email: [email protected]: www.kfeltd.co.uk

Mallinson’s of Oldham LtdFor over 85 years the name Mallinson has beenseen on frying ranges in thousands ofestablishments throughout the UK and many partsof Europe. Mallinson’s can provide every aspectfrom the design and manufacture of your fryingrange to the installation by our own fully skilledengineers. Contact: Terry CowellTel: 01706 299000Email: [email protected] Web: www.mallinsonsofoldham.co.uk

Martyn Edwards/Frank FordAt MartynEdwards/Frank Fordwe are proud to makethe very finest fishand chip fryingequipment. Contact: Stan PriceTel: 01642 289868Email: [email protected] Website: www.me-ff.com

ScotrangeScotrange have over 55 years experience in thecatering industry specialising in Frying Ranges andas a result, over the past years we as a companyhave accumulated a wealth of knowledge andexperience not only in servicing and repairs ofmany makes and models of frying equipment, butalso with regards to the best and worst features indifferent ranges and identifying the most reliablecomponents.Contact: Steve WilkieTel: 01592 775269Email: [email protected]

SAUCES

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

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

WHOLESALERS

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

Friars Pride LtdDedicated wholesalerto fish and chip shopsoffering a reliableservice and range ofproducts for a one stopsupply. Supplying theMidlands, South Yorkshire, Lincolnshire, East,South and South West of EnglandContact: Vince Willows

Tel: 01733 316400Email: [email protected]: www.friarspride.com

Henry Colbeck LtdEstablished in 1893 HenryColbeck is the oldestindependent, specialistsupplier to the Fish & ChipTakeaway and RestaurantMarket in the U.K. We deliver over 1,200products into the north ofEngland, Cumbria andScotland to more than 2,500Fish & Chip Takeaways andRestaurants. Everything from frying oils and fats,fish and seafood products to frozen foods, sides,sauces, packaging and cleaning materials.Still family owned and managed, one of our keyobjectives is to support the Fish & Chip sector andprovide you, our customers, with new products andideas along with help and advice to enable you toimprove your sales in an increasingly competitiveenvironment.Contact: Douglas Colbeck, Sales Director 0771 879 4010Contact: Jackie Pearson, Head of Marketing 0191 482 8409Email: [email protected]: www.colbeck.co.uk

JJ Food ServiceNationalwholesaler JJ FoodService is a £182mfoodservicespecialist witheight branches across the UK and more scheduledto be opening in 2016. The business delivers toQuick Service Restaurants, cafes, restaurants, localauthorities and more, offering a wide range offishand seafood items including Frozen at Seacod,haddock, plaice, dogfish,cold-water and warm-water prawns, and Norwegian salmon. A range offish & chip shop essentials are also availableincluding condiments, packaging, chippingpotatoes, batter mix and gluten-free options. Next-day delivery is available for orders placed up until9pm and same-day collection is available for allcustomers, seven days a week. JJ's three-monthprice hold means that customers can enjoy highly-quality products at competitive and consistentprices.63% of JJ’s sales come from orders placedonline.Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991Email: [email protected];[email protected]: www.jjfoodservice.com

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

All NFFF Associate Members areapproved by the NFFF Board.

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

[email protected]


39FIND US ON

0845 519 8809

THINKING OF SELLING YOURFISH AND CHIPS SHOP?

TALK TO THE MOST ACTIVEAGENCY IN THIS SECTOR!!!

BUSINESS RECENTLY SOLD IN 2016

National Business Transfer Agency &Commercial Property Agents

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EM&F have regional offices throughout the UK

Successfully selling fast-food businesses for over 50 years

Selling a business? For a FREE market appraisal visit our website

www.emfgroup.com Head Office 01404 813952

SELLING or BUYING a business?

that’s OUR business…

Northwest 01704 876600 Hampshire 01404 813762

Notts/ Leics 01858 469469 Bristol 0117 960 6563

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

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

Sold off an asking price of £140,000 Bristol Office

Sold off an asking price of £79,995 Hampshire Office


41FIND US ON

FishFriersTHE

REVIEW


WantedFish Fryer/Manager

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

its busy shops.

If interested please contactVinny on 07966000389

or [email protected]

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

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

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

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

Traders Board

WantedFish fryer/manager

Experienced fish fryer/manager seekingemployment anywhere in UK considered.

Accommodation would be preferable. Please contact Craig on 07473688015 or

email [email protected]

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

Fish & Chip Takeaway Manager / Fryer wanted

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

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

Responsibilities will be varied, andinclude purchasing, production,

service, cleaning and staffmanagement.

Previous experience in a similarrole required.

Hours: full time

Salary: dependant on experience

Must have own car

Please send CV and cover letter [email protected]


43FIND US ON

DUCT CLEANING SERVICE LTDFor all your ducting needs.

Fully insured. Ducts and canopiesmechanically cleaned and steamed cleaned.

Photographic evidence provided for insurancepurposes, together with a certificate.

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

Duct Cleaning Services we are now TR19 compliant

Tel Michael on 07580799763 or Darren on 07974676224.

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

For Sale2 Pan fish and chip range by (Envoy)

- 2 frying pans (200mm x 510mm x 610mm) - Halogen heated chipbox, top box and scrapbox.- Clock thermostats, high limit stats, flow switch.

- Stainless steel jets- Can be counter or wall unit

- Full range size 1550mm x 1700mm x 1200mm- Extraction system not included

- A counter unit also available if wanted at extra cost.Very good condition, selling due to refurbishments in

January 2017. Will be in use until then and can be seenfully working anytime. Regularly serviced and brought

upto current standards for insurance and safetyregulations

I must stress that these are not heavily used and invery good condition.

Andrew Epton Eptons LTD, 33-35 High Street, Skegness,

Lincolnshire, PE25 3NY01754 763753 - 07711322411

FederationNoticeboard

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

Mr Craig BuckleyTel: 07745 946709 E-mail: [email protected] Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire, CW2

Miss Lesley GravesTel: 07507889028 E-Mail: [email protected] Burton Road Chippy, 169 Burton Road, Lincoln,Lincolnshire, LN1 3LWMr Hugh MantleTel: 07831 577296E-mail: [email protected] Daleside Road, Harrogate, North Yorkshire HG2 9JE Mr Craig MawTel: 07745 662325 E-mail: [email protected] Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon, PL7 2XS

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

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

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

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

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

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

Regional Directors for England

Other Regional Directors

Contact your local representative

FishFriersTHE

REVIEW



10 questions with... Kelly Barnes,Krispies Fish & Chips1. What would you do with £500,000?

I would pay off my mortgage

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

a. Devon and Cornwall, we live in the best place in the UKand if we need a break there is not better place than thesecond best place in the UK - Cornwall

b. Las Vegas, I’ve always wanted to go

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

a. I am not a big fan of sport but if I have to choose it wouldbe Rugby Union, particularly Exeter Chiefs who arelocated just up the road from us.

b. Football – I can’t stand it be it local or national!

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

Invisibility. Because I am quite load so people always knowwhere I am and I want to be incognito!

5. Which three people, dead or alive, would comprise yourperfect dinner date?

Well, for starters it would be an all girls lunch, not menallowed! These three strong, powerful and talented womanhave been inspirations for me and I would love theopportunity for a good old chin wag and to learn some oftheir secrets!

a. Audrey Hepburn, b. Marilyn Monroe, c. Jackie Kennedy

6. Describe your perfect weekend

Well, of course it has to start with traditional fish and chipson the Friday night. As it is a perfect weekend the sunwould be shinning and it would be dry underfoot so onSaturday I would go on a lovely long walk with the kids andthe dog (I might let the husband come along too as long ashe is well behaved) Sunday would have to be a big roastwith family and friends.

7. What is your favourite drink?

Prosecco

8. Do you prefer cod or haddock?

Cod everytime. Prefer the flavor of fish and the fact that youcan easily find sustainably caught fish.

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

Being on holiday in Mablethorpe near Skegness and eatingfish and chips cooked in beef dripping. I was about 6 yearsold and the smell and the taste has stayed with me all theseyears.

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

Fish and chips are becoming a trendier food with food vans,pop ups and proper restaurants cropping up all over theplace, it is really moving with the times. As such I think itwill remain the nations favourite take away, not leastbecause, unlike burgers, curry and the like, you cannot re-create proper fish and chips in a normal domestic kitchen.

100% Natural British Beef Dripping for 100% Traditional Flavour

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