Fish Friers Review Issue 3 2016

FishFriersTHE

REVIEW1913-2016 103 YEARS SERVICE TO THE TRADEISSUE 3 MAY 2016

DO YOU OFFER GLUTEN FREE? BECOME LISTED ON THE NFFF GLUTEN FREE BUSINESS DIRECTORY!

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

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The Cod’s Scallops

Hikary’s Fish Bar

Skippers Fish Bar

Towngate Fisheries

NFFF launches

Points of ViewThe NFFF were delighted towelcome a number of theirAssociate Members to ameeting recently. Thiscoincided with a one daytraining course whichprovided the student withinvaluable experience ofserving lunch to a numberof guests. This was also agood opportunity for ourAssociate Members to seehow a one day course canoperate.

It’s already that time of theyear when the applicationprocess has begun for the2017 National Fish and ChipAwards. The Awards havebecome one of the mostimportant dates in thecalendar for the fish and

chip industry as it helps to promote the industry as a whole to the widerpublic.

I encourage everyone to enter at least one of the categories on offer,whether you win or lose, the information and experience the whole processcan provide you with is invaluable. In every category, no matter how far youprogress you will receive feedback from a third party about what you maybe doing well as a company, but also an insight on the areas where you maybe able to improve. The judges of all categories are industry experts andhave judged many other shops in the progress. Everyone can always improveso don’t see any feedback given as a criticism and get disheartened, as eventhe winners of all categories will have areas that they can improve on.

You will find a category which suits you, be it the Best Newcomer Award,which is set up for new shops entering the trade or the Marketing InnovationAward which looks into how you may market fish and chips to the wideraudience, your community and more. There is the NFFF Quality AwardChampion Award for NFFF Quality Award holders to enter, with this categorywe look into how you market your award and how are you promoting yourselfas a Quality Award holding fish and chip shop. If you visitwww.fishandchipaward.com I’m sure you will find a category which bestsuits you.

National Fish and Chip Day will once again be taking place this year and willbe held on the 3rd of June. 2015 was its inaugural year and it had wonderfulsuccess and it is something we are looking to build on this year and for manyyears to come. We are delighted that the Fisherman’s Mission is alsobecoming involved in #NationalFishandChipDay, they bring with them theirexperience of running Fish Friday which is now being incorporated with onehuge day for the industry.

In this issue of the Fish Friers Review we look into ‘Gluten free fish andchips’ and ‘Fish species on your menu’. Gluten Free is becoming a massivemarket for the fish and chip industry and I would encourage all ourmembers to offer gluten free fish and chips to their customers. Theproducts on offer from our suppliers are of such a high standard that itwould be hard to tell the difference between gluten free products and non-gluten free products.

By Gregg Howard, NFFF President

ISSUE 3 MAY 2016

1

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Contents...

NFFF Team

Page 4 Banquet & Ball Travellers Guide

Page 6 Chip & Pin Consumer Survey

Page 8-20 Gluten Free Fish & Chips

Page 23-26 MSC launches MSC Certification

Page 27-38 Let’s talk fish

9 Refresh your training skills

Page 40 Lighthouse Business Protection

Page 48 10 Questions with Andrew Crook

Training & Accreditation ManagerRichard [email protected]

Training, Qualifications & MembershipHelen [email protected]

Finance ManagerFiona [email protected]

Media Coordinator & Fish Friers ReviewRobert [email protected]

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

Administrative AssistantEileen [email protected]

Did you know? 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

Booking Deadline – 13th May 2016, Copy Deadline – 20th May 2016, Publication Date – 24th June 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

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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 March and April 2016Contact Name Shop Name Location

Returning Members

Mr Adrian Midgley Midgley's Fisheries Ltd Leeds, West Yorkshire

Mr Paul Targett Holoway's Fish & Chips Burnley, Lancashire

Mr Onesti Renatos Fish & Chicken Bar Dingwell, Scotland

Mr Marios Prokopiou Kingfisher Tewksbury, Gloucestershire

Mrs Pam Uppal Bryncae Fish Bar Pontyclun, Wales

Mrs Isabella Mohnsame Vic's Fish & Chips Bridgend, Cardiff

Mr Ryan Clarke Enzo's Fish & Chips Irvine, Ayrshire

New Members

Mrs Tessa Lucy Turner The Chippery St Asaph, Denbighshire

Mr Manpreet Lachhar Hooked Fish & Chips Uxbridge, Middlesex

Mr Bhupinder Anjla Crest of the Wave Heanor, Derbyshire

Mr Stanley Yau Church Hill Chippy Reditch, Worcestershire

Mr Jarrod Sellers No Shop Yet - Provisional member Lincoln, Lincolnshire

Mr Pritpal Sandhu Cod Frydays Telford, Shropshire

Mr David Sharp No Shop Yet - Provisional member Hayward Heath, Surrey

Mr Richard Ward No Shop Yet - Provisional member Leeds, West Yorkshire

Miss Gillian Giannandrea The Fish & Chip Company Perthshire, Scotland

Mr Raymond Morton No Shop Yet - Provisional member Hartlepool, Tyne & Wear

Mr Andrew Kitchen No Shop Yet - Provisional member Beverley, East Yorkshire

Mr Thas Frangeskou Fillets Fish & Chips Mansfield, Nottinghamshire

Contact Name Shop Name Location

New Members (continued)

Mr Mark Hamilton Bentham Chippy & Café Bentham, Lancaster

Mr Chris Frangeskou Fish King Lincoln, Lincolnshire

Mr David Thacker The Chippy Belfast, Northern Ireland

Mr John Redman River Lane Fish Bar Kings Lynn, Norfolk

Mrs Liz Warboys The Codfather St Neots, Cambridgeshire

Mr Adrian Hutchings Gordon Bennett Restaurants Milford Haven, Pembrokeshire

Mr Dave Millsom Brannigans Fish &Chips Ltd Hessle, East Yorkshire

Mr Jordan Turner The Fish Company Swindon, Wiltshire

Mrs Alexandre Mangat Finn's Traditional Fish & Chips Reading, Berkshire

Mr Gerard O'Neill Chips Ahoy Ballynahinch, County Down

Mr Juliano Dasilva - Brita The Codfather Aylesbury, Buckinghamshire

Mr Tim Kane No Shop Yet - Provisional member Basingstoke, Hampshire

Mr Steven Hossack No Shop Yet - Provisional member Wellingborough, Northants

Mr Hardeep Uppal No Shop Yet - Provisional member Old Kirkpatrick, Glasgow

Miss Ruth Sorsky Cathy's Plaice Liverpool, Merseyside

Mr Kris Paterson No Shop Yet - Provisional member Milton Keynes, Buckinghamshire

Mr Frank Quinn The Village Fish & Chip Café Manchester, Lancashire

Mr Thomas Constantinou No Shop Yet - Provisional member Leicester, Leicestershire

Mr Mark Armstrong Armstrong's Fish and Chips Limited Oldham, Lancashire

Quality Award

New and Returning Members March 2016Contact Name Shop Name Location

Returning MembersMr Menelou Yorkshire Fisheries Blackpool, Lancashire

Mr Tony Webster Scotts of Helmsley York, North Yorkshire

New MembersMr Dave Kelly Stargazy Fish Bar Ltd Tetbury, Gloucestershire

Mrs Kirsty Shillingford Shillingfords Neath, Wales

Since January the NFFF welcomed 108* students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop.

During the April three day course, the NFFF welcomed Rachel Tweedale as a guest frier.

Upcoming three day training courses are as follow,

Upcoming three day training courses are as follows: 9th, 10th, 11th May - 17th, 18th, 19th May - 6th, 7th, 8th June

ISSUE 3 MAY 2016

3FIND US ON

NFFF Activities

Key

GH Gregg Howard, President

SA Stuart Atkinson, Vice President

AC Andrew Crook, Treasurer

JP John Penaluna, Regional Director

JW John Wild, Regional Director

AHA Alan Hanna, Regional Director

MS Mike Smith, Regional Director

HM Hugh Mantle, Regional Director

CB Craig Buckley, Regional Director

CM Craig Maw, Regional Director

KC Karen Clark, PA to the Directors

RW Richard Wardell, Training &Accreditation Manager

RN Robert Norris, Media Co-Ordinator

HB Helen Brook, Training &Qualifications Co-ordinator

AP Arthur Parrington, Trainer

LF Lynda Fielding, Trainer

CB Craig Buckley, Trainer

DH Dennis Tate, Trainer

Date NFFF Activity NFFF Representitive

4th, 5th, 6th April Three Day Training Course, Leeds AP, CB, LF, RW

11th April One Day Training Course, Leeds RW

11th April NFFF Associate Members Meeting, Leeds GH, HB, HM, KC, RN

11th, 12th, 13th April In Shop Training, Lithuania AC, CB

12th April Fisherman’s Mission AGM, London GH

12th April National Fish & Chip Steering Committee, Grimsby RW

13th April Takeaway Master Class, Redcar RW

14th April Food Expert Group, London HM

18th April Drywite Young Fish Friers Introduction Day RW

19th April Customer Service Training, Leeds



21st April One Day Training Course, Leeds RW

25th April Training & Development Meeting, Skype AC, CB, CM, HB, HM, RW, GH, AH

26th April One Day Training Course, Northern Ireland AH

Board of Director Enquires

New Associate Members

NFFF Member Enquiry NFFF Official

Equipment Enquiry SA

Gluten Free Enquiry JP

Frying Medium Issue JW X 2

Landlord Issue AC, GH, SA

Product Issue AC, CM

Media Enquiry CB, GH, JW

Shop Fire AC, GH, SA

Legal Contact Advice JP

BD SignsSector: General Trade Tel: 01773 761 791Email: [email protected] Website: www.bdsignsnottingham.co.uk

Bold Catering EquipmentSector: Ranges & Catering Equipment Tel: 0151 6322174Email: [email protected] Website: www.boldcatering.com

The Fisherman’s MissionSector: General TradeContact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: [email protected] Website: www.fishermensmission.org.uk

TYCO (Ansul Restaurant Fire Suppression System)Sector: General TradeContact: Ansul Restaurant Fire Suppression PWebsite: www.ansul.com

NFFFMEMBERDISCOUNTAVAILABLE

Trade News• National Fish and Chip Awards 2017 are opened for applications in May. Please visit www.fishandchipawards.co.uk

• National Fish and Chip Day will be taking place on the 3rd June 2016

*These figures are current at the time of going to print – Issue 3 – 13th April

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ISSUE 3 MAY 2016

Celtic Crusade GuideNFFF President’s Banquet & BallThe NFFF 80th AGM and President’s Banquet & Ball, will be held at The Celtic Manor inColdra Woods, The Usk Valley, Newport, South Wales on Sunday 25th September 2016.

Celtic ManorHome of The 2010 Ryder Cup and host venue of the NATO Summit2014, the five-star Celtic Manor Resort is set in more than 2,000acres of panoramic parkland at the gateway to Wales. With two hotels– a 334-room luxury Resort Hotel and an historic 19th century ManorHouse with 67 rooms – two exceptional spas, two state-of-the-arthealth clubs, a shooting school, fishing, adventure golf, treetop highropes course, tennis courts, mountain biking and walking trails, TheCeltic Manor Resort provides a complete experience for business,leisure and golf travellers. A choice of seven restaurants includesthe Epicure Experience by Richard Davies, Steak on Six and theNewbridge on Usk, a separate country inn with six bedrooms. In2014, the Resort opened 10 new Hunter Lodges to offer a luxuriousself-catering option to guests with a bistro and a pizzeria.

www.celtic-manor.com

Additional AccommodationApprox. Prices obtained on 14th April subject to change and not guaranteed.

Hotel Price (two adults) Distance from Celtic Manor

Holiday Inn Newport £59 0.6 miles

The Priory Hotel £70 1 mile

New Inn by Good Night Inns £39 1.6 miles

The Old Barn Inn £79 2.4 miles

Victoria Hotel £40 2.6 miles

TransportCross Country and Great West Northern – Have servicesfrom most train stations throughout the country arriving at

Newport Train Station – 3.4 miles

Taxis - Getting around the Celtic Manor. (Pre-booking advised) -

Dragon Taxi – 01633 216 216Adept Travel – 07866 267 750

Fly into Cardiff and Bristol

Cardiff – 31.1 miles from Celtic Manor

More information about car hire –

http://www.cardiff-airport.com/to-and-from/

Bristol – 29.8 miles from Celtic Manor

Travel information to and from Bristol –

http://www.bristolairport.co.uk/to-and-from-the-airport

SponsorsPrinciple Sponsor – James T Blakemans & Co

Daffodil Wine Sponsor – Kerry Food Service

Salt & Vinegar – Smales

T Quality

Top 9 Crusading Things To Do!Tredegar House - 17th-century mansion with vast gardens

Celtic Manor Resort - Upmarket rooms plus golf & fine dining

Belle Vue Park - Park

Riverfront Arts Centre - Arts centre with 2 theatres & galleries

Newport Transporter Bridge - Abseiling, river

Newport Centre - Council leisure & entertainment centre

Newport Museum - Art, archaeology & local history complex

Newport Civic Centre - Clock tower

Newport Cathedral - Cathedral

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Gluten-free fish and chips– how to do it rightCoeliac UK, an Associate Member of theNational Federation of Fish Friers, details thebenefits of serving gluten-free food and theirGF accreditation scheme which provides youwith the support and training needed to offergluten-free options at your venue.

What is coeliac disease?Coeliac disease is a lifelong autoimmunedisease. It is caused by a reaction of theimmune system to gluten – a protein found inwheat, barley and rye. As little as one crumb ofgluten-containing food is enough to cause areaction. Once diagnosed, the only treatmentfor coeliac disease is a gluten-free diet.

Coeliac UK is the leading charity working forpeople with coeliac disease and dermatitisherpetiformis (DH). We are widely recognisedas the expert body on the gluten-free diet.

Why serve gluten-free?By delivering food for a gluten-free diet you can enhance yourbusiness by accessing a largely untapped market. Coeliac diseaseaffects 1 in 100 people in the UK and our research shows that peoplewith the condition, and the family and friends they eat out with, areworth a potential £100 million to the catering industry. The choiceover where to eat is made by the person with the condition and so itis worth making the effort to secure their loyal custom.

How can you serve gluten-free?Coeliac UK works closely with the catering industry to ensurecompliance with the law on gluten-free and has a wide range ofopportunities in which to promote your business to the growinggluten-free market. We also provide expert training in cateringgluten-free through our online training course, please see theyellow box below for a special offer.

Our GF accreditation scheme will immediately highlight yourestablishment as a safe place for people looking for gluten-freeoptions to eat. We work with you to ensure that your staff are trainedand that you have appropriate procedures in place to avoid crosscontamination. We now have over 3,000 venues on our scheme inthe UK and would love to have more fish and chips venues on board.

Papa’s Fish and Chips - HullPapa’s Fish and Chips in Hull has recently gained Coeliac UK GFaccreditation. The team have been working very hard with us to traintheir staff and complete a gluten-free audit of their kitchen.

George Papadamou from Papa’s Fish and Chips said: “We believethe Coeliac UK accreditation has enabled us to raise the standardswhen serving gluten-free fish and chips. Since becoming accreditedwe have seen a huge increase in the demand for gluten-free fishand chips. The GF symbol is well known and makes us instantly

recognisable as a restaurant which takespreparing gluten-free meals seriously.”

Top Tips for gluten-free fish andchips• Separate, clean oil should be used to fry chips

and gluten-free battered fish. Simply filteringoil is not sufficient. You should use separatetongs and utensils to serve chips and gluten-free products to prevent cross contamination.

• Gluten-free batter mixes are available and arelisted in the Coeliac UK Food and DrinkDirectory.

• Salt and vinegar are gluten-free. Barley maltvinegar is produced from barley, however, theprocessing involved removes barley proteinand therefore the gluten from the finalproduct. This makes it suitable for people withcoeliac disease.

• Check the labels of sausages, tomato ketchup, sauces, bakedbeans, salad dressings etc. to see if they are suitable for a gluten-free diet.

To find out more about Coeliac UK’s catering training and accreditationplease visit www.coeliac.org.uk/trainingandaccreditation or [email protected] / 01494 796727

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Exclusive NFFF Reader OfferEnjoy a 20% discount until 30 June 2016 and complete our onlinetraining for just £28+VAT (usual price £35). Visitwww.glutenfreetraining.org, click on the private sector andquote code NFFFMAY2016 when registering.

9FIND US ON

ISSUE 3 MAY 2016

Why Going Gluten-free is Goodfor Customers and for Business

Bizzie Lizzie’s is a former winner of theNational Fish & Chip Awards and one of thefirst fish and chip restaurants in the UK to beawarded Coeliac UK Accreditation.

Going Gluten-FreeThe decision for Bizzie Lizzie’s to go gluten-freewas driven by our customers. Over the past fewyears an increasing number of people hadasked for gluten fish and chips, so we knewthat there was already a substantial market fora gluten-free option. More importantly wewanted everyone to be able to enjoy thedelicious food on offer at Bizzie Lizzie’s, eventhose with coeliac disease or glutenintolerance.

Our Light Bulb MomentWith two restaurants and takeaways in the busy markettown of Skipton, both often working flat out especiallyin the tourist season, the question was how could weguarantee 100% gluten-free fish and chips? Our lightbulb moment came after talking to others in theindustry at a trade exhibition. The answer was to startwith our Swadford Street Restaurant and Takeaway,where we have a 10 pan range. Dedicating the first panof the range to cook gluten-free fish and chips wouldallow us to guarantee that there was no crosscontamination from scraps left in the fryer or oildraining from subsequent pans.

Doing the HomeworkFor a person with coeliac disease, the consequences of crosscontamination with gluten containing products can cause a seriousrelapse with return of severe symptoms, so it is vital that that thereis no cross-contamination before, during and after cooking.

To achieve this we first made changes to our filtration system.Instead of using the built in filtration system on our Kiremko rangeafter lunch and tea, we now filter the gluten free pan first thing whenthe filtration system is clean, to prevent any risk of contamination.

Next we purchased a separate set of dedicated gluten-freeequipment (tongs, whisk and mixing jug) to prepare the food, weused our existing hot storage boxes – one for the gluten-free chipsand one for the gluten-free fish to keep them warm after cooking.All the gluten-free equipment was labelled green and we also hadspecial gluten-free cocktail stick stickers printed to label each fishas it came out of the fryer to avoid any confusion. We also allocateda specific area of the kitchen for preparing the batter and storing thegluten-free equipment and ingredients.

At the same time, we set about finding a suitable gluten-free batter.We prepare all our own batter at Bizzie Lizzie’s, but decided to usea bought-in gluten-free batter mix so that we could easily makesmaller quantities. After an extensive taste test we finally plumpedfor Middleton’s Gluten-free Batter Mix which uses a mixture of rice,potato, tapioca, maize, buckwheat and gram flours, all of which are

completely gluten-free. This particular batteris easy to use and mix, and gives a crisp andtasty coating which is slightly paler than ournormal batter, making it easy to spot thedifference. We also discovered that because thegluten-free batter is lighter, it’s important touse the thicker first cut of fish to make sure thefish doesn’t dry out and remains succulentafter frying.

Finally we carefully trained our staff on how toprepare and serve gluten-free fish and chipsand the importance of preventing cross-contamination. In addition all our staffcompleted the online Food Standards ‘FoodAllergy’ Training Course.

It took nearly a month of hard work to get ready to gogluten-free, but finally we were ready to go!

Marketing for Lift OffTo make the most of our gluten-free launch inFebruary 2015, we put up “Coming Soon” posters twoweeks before the big day, advertised the launch onFacebook and Twitter and sent out press releases toboth trade and local publications. We also prepared aradio campaign on Stray FM which began after thelaunch and is still running one year later.

Sales Success StorySince our gluten-free fish and chips were launchedover a year ago, sales have steadily increased and now

represent around 2% of our overall sales of fish and chips. In ourquieter months gluten-free makes up an even higher percentage ofsales, showing that we now have a lot of local regular gluten-freefish and chip customers. This is even more impressive when youconsider that we charge exactly the same for gluten-free fish andchips.

National Gluten-free AccreditationAt Bizzie Lizzie’s we like to do things properly, so from the outset weknew that we wanted to go 100% gluten-free, with our fish and chipsavailable every day with no fear of cross contamination. GainingNational Gluten-free Accreditation from Coeliac UK was the proofwe needed. So in March 2015 we began the accreditation process,filling in the application form, completing the check list then waitingfor the audit conducted by the Coeliac UK at random over the next 6weeks. In addition 10 of our managers completed the Coeliac UKonline Gluten-free training course. We also went one step further,changing our menu (we have lots of alternatives to fish and chips)so that as many of the options as possible were available both glutenand dairy free.

Our application and audit were successful and Bizzie Lizzie’s becameone of the first Fish and Chip shops in the UK to gain Gluten-freeaccreditation. There was a financial cost to obtaining accreditationand going forward a yearly audit fee, but in return we have a listingin the Gluten-free restaurant guide on the Coeliac UK website and

By Katie Davison Marketing Director at Bizzie Lizzie’s in Skipton, North Yorkshire

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mobile phone app. Coeliac UK alsohelped us redesign our menus toincorporate the gluten-free, dairy-freeand vegetarian symbols.

But much more than this, gluten-freeaccreditation has given us animportant USP and marketing tool togives us the edge over ourcompetitors.

One Year On – Bringing inExtra BusinessIt’s now just over a year since weintroduced gluten-free fish and chipsat Bizzie Lizzie’s. Going gluten-freehas certainly boosted our sales, withthis year’s increase in turnover almost double that of the previousyear. Not only do we now have regular gluten-free fish and chipcustomers, but by adding other gluten-free, dairy-free andvegetarian options to our menu, as well as recently including calorieinformation, Bizzie Lizzie’s is now a favourite with health consciousdiners and those watching their weight as well as for customers withspecific allergies.

We’re also pleased to say that our initial fears of longer waiting timesduring busy periods were unfounded. In fact we can now serve upgluten-free fish and chips in the same time as it takes to fry ourregular fish and chips.

Looking to the FutureOur next step will be to reorganise the kitchen so that we canintroduce a stand-alone fryer using vegetable oil. This will allow usto cater for both those with gluten allergies and vegetarian using thesame pan (our main range uses beef dripping for extra flavour).

At the moment we have no plans tooffer gluten-free fish and chips at oursecond restaurant located at Skipton’sHigh Street Car Park. This is becauseboth the range and kitchen aresmaller – not all premises have thecapacity needed to guarantee zerocross contamination when preparingand cooking gluten-free fish andchips. However we do offer other tastygluten-free alternatives which ourHigh Street Restaurant customersenjoy.

Go in with your Eyes openBased on our experience, if you’re thinking of becoming a gluten-free fish and chip shop or restaurant, we’d say it can definitely beworthwhile, but you’ll need to go in with your eyes open. It’s essentialthat you understand the issues of cross contamination, are preparedto do plenty of research, spend time training your staff, and considerthe costs, both in terms of time and money. You will also need tocheck how big a demand there is for gluten-free fish and chips inyour local area and consider the potential lost revenue from havinga dedicated gluten-free pan.

Get it right and the benefits will be worth all the effort: a fantasticmarketing tool, increased sales and most important customersatisfaction, leading to glowing reviews like this recent comment onour website:

“Had a great time, hugely appreciated gluten-free and dairy freeoptions being clearly indicated on the menu. GF and DF puddings avery rare thing indeed and a welcome surprise.”

Although only 1% of the UK population isdiagnosed as coeliac, an increasingnumber of people are choosing to eat‘free from’ products as a lifestyle choice,with health and weight lossbeing the main motivators.

There has been an increaseddemand for ‘Free From’ productsand a demand for better qualityand delicious tasting products.This presents a challenge forcaterers in the takeaway trade tochoose and use the rightingredients, to meet the needs oftheir customers who cannot eatconventional fish and chips.

As the ‘gluten free’ market continues to grow year-on-year, it is important for businesses to keep upwith these growing trends.

S&B Herba Foods have the solution to oneingredient, with their Horseshoe Rice Cones. Theyare made by milling rice into coarse flour, whichmakes them naturally gluten free and neutral fromodour and taste.

Horseshoe Rice Cones are widely usedby friers to dust fish before applyingbatter. A light application of rice cones

onto wet fish helps absorbexcess moisture. The rice conescreate a bond for improvedbatter adhesion and prevent thebatter from spitting duringfrying. Many friers also claimthey use less batter when usingrice cones.

Some friers like to use ourPeacock Ground Rice, whichoffers you the same greatbenefits as the rice cones.

Combined with a gluten free batter mix,Horseshoe Rice Cones will improve the qualityof your fish products, giving you a delicious,crispy gluten free batter.

If you would like to find out more about ourproducts, please visit our website atwww.sbhf.com or contact us on 01689 878700

Horseshoe Rice Cones – Supplying theFish ‘n’ Chip trade for over 50 years

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The Dolphin celebrates 18 years of gluten-free

The forward-thinking Dolphin Takeaway, Dungannon was one of thefirst Fish & Chip shops in Northern Ireland to offer a gluten-freemenu and has been doing so, seven days a week, for 18 years.Currently Regional Winner (NI), National Fish & Chip Awards 2016,the Dolphin is run by masterfrier, Malachy Mallon and his passionfor serving quality, gluten-free takeaways was inspired by a personalmission.

Owner, Malachy explained,

“Back in 1998, two of my family members were diagnosed with Coeliacdisease. I decided to start serving gluten-free food at the Dolphinbecause it was so difficult for them to find tasty options when eatingout. Back then, there was much less awareness of gluten intoleranceand unfortunately they were often dismissed as ‘fussy eaters’. Withmy family’s help, I did lots of research and furnished myself with factsabout Coeliac disease and how to prepare gluten-free food safely. Myaim was simply to make our fish & chip shop menu more inclusive tomore of the community. Coeliac suffers like my siblings should be ableto enjoy great tasting takeaways too. To be honest we didn’t properlymarket the fact that we did gluten-free until recent years.”

Today, Malachy offers a separate and extensive gluten-free menu dailyat the Dolphin and not surprisingly his award-winning Fish & Chipsare the firm favourite.

“I’ve been hugged quite a few times by customers who are over themoon to be able to enjoy really good, gluten-free fish suppers. We havecustomers who travel over 50 miles from Belfast and there is a definiteincrease in demand for gluten-free options.”

“While we welcome the increase in sales, it makes good communitysense to be fair and responsible by catering for customers with specialdietary requirements. We are proud of our supportive reputation in theDungannon community and it helps us stand out locally. We don’t pushup gluten-free prices either like many other places, that defeats thepurpose of why we started doing it in the first place. Our gluten-freefish and chips are the same price as our regular and we offer special

money-saving meal deals for our Coeliac customers too, it’s only fairthey can enjoy a good-value, tasty takeaway the same as everyoneelse.”

Like everything the Dolphin does, procedures for the safe preparationof gluten-free food are stringent and are continually monitored byregular and comprehensive risk assessments.

Malachy believes that strict staff practices and ongoing training, bothin-house and externally are essential. He said,

“We want our gluten- free customers to be confident that the food weserve is safe for them to eat. It’s so important to have clear andrigorous policies and procedures from sourcing and storing throughto preparation, cooking, oil management, handling and serving at thecounter. All our staff must complete special in-house training and thisis refreshed regularly and often. We have detailed procedure manualsfor reference and our key staff undertake the latest allergy awarenessand gluten-free training courses and exams at Loughry College.”

Latest research figures show that 1 in 100 people in the UK haveCoeliac disease and more children are being diagnosed which isreflected in the Dolphin’s growing demand for gluten-free kids meals.

“Parents are delighted that we offer kids’ gluten-free meals and dueto demand we’ve added our popular Cod Goujons as a kiddies optionand our new gluten-free sausages are a winner too. We continually askour customers for feedback on our gluten-free food, from taste teststo new menu suggestions.”

Malachy also believes that gluten-free customers are more likely tomake healthy choices and that gluten-free eating is becoming moremain stream.

“The gluten-free way of eating has many health benefits and is alsobecoming increasingly popular among non-coeliac customers. TheDolphin offers gluten-free vinegar at the counter and staff find that itis the gluten-free customers who are also asking for our Lo Salt. Ourfish, chips and peas meal has been nutritionally analysed, is 90% fatfree and is made from simple, natural ingredients. Fish is packed withnutrients, vitamins and minerals and it’s a much healthier takeawaychoice than most of the meals from the big fast food chains. It’s verysatisfying to be able to offer this tastier, healthier dish with gluten freebenefits and we are proud of our long-standing reputation as one ofNorthern Ireland’s first pioneers of gluten- free takeaways.”

Brockley’s RockGluten Free

Brockley’s Rock has been part of the community for some yearsnow. Quickly growing to become one of the best loved fishrestaurants in South London. It wasn’t long before we wererecognised by Chip Week as having the best chips in London,winning in 2015 for the second time. We also support the localbrewery, Brockley Brewery, offering Pale Ale Beer Batter fishon Mondays.

Due to our relationship with our community, we feel the need tolisten, and listen carefully to their requests. And so it wasn’t longbefore we started to notice that our customers were looking forgluten free options.

Launching Gluten Free Tuesdays turned what was initially a ratherquiet night of the week into one of our busiest. The demand forcoeliac friendly fried fish is high, and we’ve never looked back.We’ve had young customers trying cod and chips for the first time

in their lives, along with those who haven’t been able to enjoy thefishy goodness for years due to a change in diet. Everyone hasalways given us the best reviews.

One of our favourite stories is that a family of four once came in;they had not had fish and chip for years. Once of one of theirchildren had been diagnosed years earlier, they wanted to be fairto the child, so the whole family went without. They are nowregulars!

To make sure we got all the information, we read up extensivelyon the subject, getting all our facts first before we even decided tostart serving. To make sure that we provide the safest food, we arevery careful to use separate pans for both fish, and the chips, andevery new member of staff is fully trained in how to handle thefood specifically by a senior colleague.

At the moment we currently serve GF fish and chips once a week,but we are looking into ordering a new, bigger frying range so thatonce it is installed, we will be able to offer GF food more daysduring the week.

Long live gluten free fish and chips.

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ISSUE 3 MAY 2016

Middleton’sGluten Freebatter mix hasgrown into oneof the leadingGluten Free

products in the Fish and Chip industry. It tookseveral years to develop and fine tune the recipeinto the great product it is today. All Middletonsproducts go through a rigorous testing processbefore being launched to the market.

Middletons Gluten Free batter mix is made in astand-alone Gluten Free factory to ensure there isno cross contamination of the product. There aretolerances for claiming your product is Gluten Freeof less than 20 parts per million. However atMiddletons we like to ensure there is no crosscontamination risk by removing all wheat productsfrom the environment.

Middletons Gluten Free batter is made inassociation with Doves Farm, using their GlutenFree flour and it is also endorsed by the CoeliacSociety. This allows the Middletons Gluten Freebatter mix to carry the internationally recognisablecrossed grain symbol identifying Gluten Freeproducts.

In addition the Middletons product is listed on theCoeliac UK website and Middleton’s work alongsideCoeliac UK to promote the correct usage of GlutenFree products in restaurants and take-aways.

Middletons have produced a leaflet and posterwhich is free to all Fish and Chip shops offeringguidance for fish and chip shops serving GlutenFree food.

Many of the UK’s top shops, including many of thisyear’s Fish and Chip Shop of the Year finalists useMiddletons Gluten Free batter mix.

Demand has grown for the product considerablyover the last couple of years both within the UK andoverseas, so the Middleton’s Gluten Free batternow carries both a UK license and a global licenseas demand for the product has become global!

Ryan Baker adds: “As a company we are committedto developing a whole range of Gluten Free

products. We now have a new, fully operational,stand-alone Gluten Free factory that will produce arange of products for the fish and chip trade,bakery, catering and butchery markets. We are atthe live trial stage for our new Gluten Free curryand gravy products, so very soon we will have a fullcomplement of Gluten Free products to offer ourcustomers.

The benefit of our products is that they are alltested and produced in our own factory giving usgreater control and cost efficiencies for ourcustomers. Middleton Foods are once again at theforefront of developing products for the Fish andChip industry and are a name that customers cantrust.”

Go gluten free with Middletons

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ISSUE 3 MAY 2016

Google, ‘Gluten free fish and chips’ and your first searchwill appear ‘Gluten Free Directory - National Federation ofFish Friers’.

The Gluten Free Directory is offered by the NFFF to itsmembers as a free marketing tool to help promote fish andchip shops to Coeliac suffers. As a Federation our missionstatement is to ‘protect and promote the fish and chipindustry’.

In recent years and months the NFFF official website hasseen a significant increase in visitors viewing the NFFFGluten Free Business Directory. The directory is consistently

the 5th mostviewed page on thewhole NFFF officialwebsite.

If you are a NFFFmember and offerGluten Free whynot take advantageof just one of yourmembershipbenefits and openup to a potentiallywhole new customer base visiting your shop.

The NFFF will be working closely with Coeliac UK toincrease awareness of Coeliac suffers and the NFFF GlutenFree Directory has now been updated to provide the NFFFmembers with much more information covering,

• Why cater gluten-free

• Catering gluten-free and the law

• About the gluten-free diet

And much much more.

If you do not already offer gluten free Coeliac UK are onhand to assist you in any questions you may have. If you area NFFF member that serves Gluten Free, make sure thatyou are on the NFFF Gluten Free Business Directory, byemailing [email protected]

Become listed in the NFFFGluten Free Business Directory!

The ever so savvy and qualityconscious public are makinggreater demands for new andinnovative meal ideas, itbecomes even more important

to sell a product that is not only good value for money butalso has the true taste factor. With this evident it is essentialto invest in the highest quality meat available, thisphilosophy is paramount at Blakemans where only the finestingredients are used in the production of the now famous'Supreme Sausage' brand, which is also produced in aGluten Free version to cater for the Coeliac customer whorequires no compromise on taste and quality.

Blakemans Gluten Free Sausages

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My Grandfather Vin. Whitley first started makingbatter flour in 1924 when his customerscomplained of a lack of consistency in theirbatters. The norm for the trade up until thenwas to add baking powders to plain flour tomake up a batter. His cousin was Head Chemistat Estcourts’ Food Products in Manchester andexperiments in his laboratory determined thata specific minimum mixing time was essentialto guarantee the even dispersal of the raisingagents through the flour matrix to achieve aconsistent product. We work to that originalformula to this day.

As his 10 year old van boy during school holidaysVin. drummed into me that the hallmark of a good Fish ‘n Chip shop was thequality of its fish and that we had to give them the best batter flour possible. Hismaxim always was “that you can’t make a silk purse out of a sow’s ear!”.

Over my years in ‘the hot seat’ I have always sought ways to reduce the oil pickup in batters so as to make our already healthy National dish even healthier. Ihave played around with natural gums and with many costly products thatpurport to reduce oil retention. They were all very expensive and achieved onlymarginal gains.

However twelve months ago I happened to spot an innocuous announcement inan ingredients magazine that a company in North America had started millingflours from legumes. Nothing ventured ---- I requested samples, made up trialbatters and with the help of four trusted customer/friends stood back inamazement!

Foodtest Laboratory analysis showed up to a 46% reduction in oil pick up overwheat based batters. Moreover ‘Pulse’ naturally contains more protein, morefibre and more trace minerals with less sodium, less starch and less sugars.

Also - in their preparation my colleagues have noted that they used up to a thirdless ‘Pulse’ to make up their normal quantity of batters.

To cap it all it suddenly dawned on me that‘Pulse’ is naturally free of any gluten assubsequent analysis has proved!

We now have built a gluten-free productionfacility in a unit separate from ourlongstanding batter plant and areregistered by Coeliac UK.

As the saving in frying media allied to thefact that ‘Pulse’ goes a lot further meansthat ‘cost in use’ is virtually the same asusing conventional batter, it is now feasiblefor customers to offer gluten free Fish ‘nChips 7 days a week!

For further information phone 01706364211. Pulse Batter is available throughthe Q Partnership.

ISSUE 3 MAY 2016

By Tony Rogers VA Whitley

It’s not

support o

(Reg

Call 01482 314 700for more information

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

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

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

Proper ProfitableHigh margin product offering opportunities for incremental sales

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

Proper For YouAvailable in sizes 4s and 8s

The Icing onthe Cake!The story of ‘Pulse’ Batterwhich is gluten free!

ISSUE 3 MAY 2016FishFriersTHE

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Two North Yorkshire fish and chip shops have seensales of gluten free haddock and cod soar byalmost a third, since including the optionseven days a week.

The move by Scotts of Helmsley - andsister venue Scotts Fish & Chips, locatedat Bilbrough, near York - has resulted ina rising number of regular customershungry to take advantage of the dailyoffering.

Scotts chef manager Shane White said: "I’mdelighted to say that our business has been given areal boost by this move, and we have experienced asignificant increase across all ages in both awarenessof, and demand for, our gluten free dishes.

“The daily inclusion of gluten free cod and haddock onthe menu has led to a rise in sales of these speciallymade dishes by 30 per cent.

“In addition to the fish and chips, we have included afull range of gluten free desserts, condiments, breadand even a range of gluten free drinks.

“All of theseadditions havebeen welcomed byour loyalcustomers, butmoreover by newcustomers lookingfor the true fishand chipexperience, whichScott’s proudlydelivers.”

Shane added:“Because of thecare we take inpreparing ourgluten free dishes,which are kepttotally separatefrom the rest of thefood, we offer a‘behind the scenes’tour and have even

invited customers to fry their own fish!

“Customers are delighted to see that we takeour responsibilities in the preparation of

our gluten free food very seriously, andprove that we always exercise thenecessary allergen awareness.

“It's interesting talking to genuinesufferers, and some of the stories they tell us

of mismanaged gluten free experiences are trulyhorrific. In some of the extreme cases it has evenresulted in hospitalisation.”

Scotts owner Tony Webster said businesses who werenot in tune with the dietary needs of their customers,and not prepared to go that extra mile, would be thelosers in the long term.

Tony added: “We are continually looking at ways wecan develop our gluten free experience to thoseclients who have an intolerance to wheat.

“Both our fish and chips shops are well and truly onthe coeliac radar. We have customers who regularly

make 30-mileround tripsbecause they loveour fish and chips,and have fullconfidence in howwe prepare them.

“There’s even a asmall percentageof customers thatorder GF dishes forthe whole familyregardless of anycoeliac disease orintolerance, purelyfor what isincreasinglybecomingconsidered as the‘healthier’ option tostandard batteredfish."

Sales of GF haddock and cod soarby 30 per cent after introducingthe option seven days a week

Shop Watch‘Seafish’ Restaurant @ Le Boulevard, St Aubins, Jersey

The Seafish Restaurant inJersey has been a firmfavourite with locals andtourists since opening in2012.

Located in the heart of thehistoric town of St. Helier,Jersey, this wellestablished business hasgained a reputation forserving great quality fish& chips locally caught andat a reasonable price.

Proprietors, Frank andRoger wanted to changethe consumers perceptionof fish and chips and bringit into the 21st century byserving "premium fishand chips" in a relaxedfamily atmosphere,without the premiumrestaurant price tag.

This being felt it was timefor a much neededrefurbishment that wouldallow customers to enjoya far greater diningexperience, and theowners contacted EliteShopfitters to carry outthe works.

The existing Take-away &Café were completelygutted and a newrestaurant area created -a total transformation inonly 4 weeks wasachieved.

The space has benefittedfrom a selective material& finishes palette thatincludes feature woodeffect floor tiling, metrowall tiling, leather fixedseating and a series offeature pendant light,with timber cladding tothe walls.

Elite Shopfitters carriedout all the refurbishmentworks to an extremelyhigh standard and thenew design is a modernexpression ofarchitectural materials &finishes.

The owners are highlypleased with the finishedproduct, and now have anenvironment which willbe the perfect setting fora dining experience.

Before After

Before After

Before After

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A new partnership between the National Federation of FishFriers and the Marine Stewardship Council (MSC) will make itsimpler and more affordable for fish and chip shops to becomeMSC certified.

George Clark from the MSC, says: “This new project is exactlywhat the industry has been crying out for and it is a fantasticshow of commitment from the NFFF in developing it. By makingthis new scheme available to the industry we’ll be able to providemany thousands more certified sustainable fish suppers forcustomers across the UK. MSC will be working very closely withthe fish and chip sector throughout 2016 so Iam extremely excited to be welcoming newshops via the NFFF and helping them to gainall the benefits that come with being part ofthe MSC programme. With a really excitingcampaign in the pipeline it is the perfect timeto be lookingat certificationand getting thepromotionalblue label ontothe menu.”

Following asuccessfulpilot with fourshops, from 6May 2016 theNFFF will offerMSCcertification toall members

alongside the NFFF Quality Award. This will reduce the numberof audits required, making it easier and more cost effective forchippies to demonstrate that they are sourcing certifiedsustainable seafood.

Joint audits and reduced costsFish and chip shops that apply for both the Quality Award andMSC certification will benefit from a single on-site audit that willbe carried out by the NFFF, at a combined cost of £670 includingVAT for NFFF members, or £790 for non-members. Future on-site audits will also be combined and the MSC’s yearly

surveillance can be completed online, makingthe process much more efficient for fish andchip shops that hold both certifications.

Chippies that have already got the NFFFQuality Award can apply for MSC certificationat a reduced cost of £250 including VAT,saving £100 on the standard certification fee.As they have already met the requirements ofthe Quality Award, they benefit from astreamlined MSC certification process, withno requirement for an initial on-site audit,and joint audits in future years.

To use the MSC ecolabel there is a fee, butthis can be as little as from £160 per year.Fees are estimated by the amount of MSC fishthat businesses purchase.

Growing number of chippiesgetting certified More than 60 fish and chip shops across theUK are already MSC certified, including

New partnership makesit easier for shops to getMSC certified

New partnership makesit easier for shops to getMSC certified

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Icelandic cod fishermanwith his catch

Skipper of theMSC certified boat‘The Silver Dawn’

Norwegian cod fisheryin Lofoten, Norway

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award-winning chippies such asSimpsons Fish & Chips inCheltenham, which was crownedIndependent Takeaway Fish & ChipShop of the Year at the National Fish& Chip Awards 2016, and KingfisherFish & Chips in Plymouth, which wonthe Good Catch Award 2016, inrecognition of the work it has done tochampion sustainable sourcing.

MSC certified fish and chip shops candisplay the MSC’s distinctive ‘blue tick’ecolabel on their menus and displayboards, giving their customers anindependent assurance that their fishwas sourced sustainably and istraceable from ocean to plate.

A step in the right directionGregg Howard, NFFF president andowner of Our Plaice in Hagley, whichwill be taking part in this pilotscheme, said: “The NFFF is dedicatedto raising standards across the fishand chip industry, and ensuring thatfish is sourced sustainably is a keypart of that. The MSC’s blue tickecolabel is the best recognised andmost trusted indicator of seafoodsustainability, and shows customersat a glance that you’re protecting theoceans – so we’re delighted that it willnow be easier for NFFF members tobecome MSC certified.”

So what are the benefits to fish andchip shops of getting MSC certified?George from the MSC, explains: “Thisnew partnership will make it so mucheasier for chippies to demonstrate totheir customers that their fish hasbeen sustainably sourced, and is fullytraceable from ocean to plate. We’vealso got all the free promotionmaterials and marketing assets shopsneed to make the most out of passing on this very importantmessage to their customers. MSC certification can boost salesand improve customer loyalty, but it also helps to ensure thatthere will be fish in our oceans for generations to come – whichis great news for the future of the nation’s favourite takeaway.”

The four fish and chip shops that took part in the first phase pilotwere The Cod’s Scallops in Nottingham, Towngate Fisheries inIdle, Hikary’s Fish Bar in Neath, and Skippers Fish Bar in Euxton,Lancashire. Turn to pages 25–26 to find out more.

Craig Maw owner of Kingfish Fish and Chips in Plympton andNFFF board member, has led the pilots of this scheme withgreat success!

According to Craig; “This very bold step helps all our membersand every fish and chip shop in the country to gain better accessto the MSC’s Chain of Custody scheme, proving theircommitment to sourcing, selling and labelling fish from fully

certified sustainable fisheries. It’s been greeted with a lot ofenthusiasm both here at NFFF and by all the shops that arepiloting the scheme. I’m really excited about the next steps forthis project and opening the doors to all the other shops who’vebeen considering MSC certification for some time. The schememakes the whole process very simple and the cost savingsgained by combining the Quality Award with the MSC auditingwill be welcomed by the industry as well.”

George Clark said; “Having worked very closely with Craig inhelping him to source MSC certified species for his menu, morethan any other restaurant in the world, it was clear that drivingthis scheme was going to be really important for him.”

How to applyVisit www.federationoffishfriers.co.uk for a step-by-step guide toMSC certification and an online application form, or call 0113230 7044 for more information.

MSC certified cod and chips

MSC certified NorthSea trawler fishery

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MSC and NFFF Pilot shopsHikary’s Fish BarAddress: 74 Briton Ferry Rd, Neath, SA11 1APWebsite: www.hikarysfishbar.com/Twitter: @HikarysFishBarFacebook: www.facebook.com/Hikarys-Fish-Bar-192191394259777/

Although Ouday Hikary’s first fish and chip shop cameabout by accident, taking a leap of faith on an emptyproperty next door to his pub, now, Ouday can’t imaginedoing anything else. “I absolutely love it! Serving lovelyfood to lovely people, and when someone comes in andsays your dish was stunning, that's the best feeling.”

Despite being open just 5 years, Hikary’s Fish Bar hasgone from strength to strength, growing from just 2members of staff to 12 (and counting!). And this year atthe National Fish and Chip Shop Awards, Hikary’s fishand chips was Wales’ regional winner for bestindependent takeaway.

So what’s Ouday’s secret to award winning fish andchips? “Anyone can buy good quality fish, but you haveto know how to fry it! It’s a trade!”

It’s not just the perfectly fried fish that draws in thecrowds to Hikary’s, a favourite on the menu is theirsecret recipe rissoles which are a South Walesspeciality.

With their renowned status, Ouday says that becomingMSC certified was just the next step for Hikary’s.

Hikary’s Fish Bar is the very first in the UK to pilot thejoint NFFF Quality Award and MSC certification, whichincludes the onsite audit; “I’d always wanted to get boththe Quality Award and MSC certification. Combining thetwo processes was much more efficient and costeffective!”

The Cod’s ScallopsAddress: The Cod's Scallops, 170 Bramcote Lane,Wollaton, Nottingham, NG8 2QPWebsite: www.codsscallops.com/Twitter: @TheCodsScallopsFacebook: www.facebook.com/CodsScallops

John Molnar is a chef by trade, as has worked in high-end restaurants and five star hotels. You can nowsample his five star food yourself at his first Fish andChip restaurant The Cod’s Scallops in Nottingham.Opened in 2011, The Cod’s Scallops is a fresh take onfish and chips; “We have a huge range and variety offish, offering about 20-25 different fish species on adaily basis and a wet fish counter so our customers cansee the different types and freshness of our fish.”

According to John, the main things to getting fish andchips right are; “…the right ingredients from a goodquality source, well sustained products and good staff!”Judging by the recent success of The Cod’s Scallops,reaching 3rd place at the National Fish and Chip shopawards this year, John has mastered all three!

Getting MSC certification is something that John findsvery important for his shop and his customers; “I alsothink it's important if I want my children and grand-children to keep serving fish and chips. It’s a nationalBritish dish that's been going for hundreds of years andneeds to keep going!”

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Skippers Fish BarAddress: 8 Talbot Row, Euxton, Lancashire, PR7 6HSWebsite: www.skipperseuxton.comTwitter: @SkippersChippyFacebook: www.facebook.com/SkippersChippy/

For Andrew Crook, fish and chips runs in his blood; “Mygreat uncles were fishermen and sailed out ofFleetwood! My Great Uncle was sunk by a U boat offMull in 1939 and his name appears on the Monument onTower Hill in London.”

Fish and chips has been a family business for Andrew,with two generations working in the industry. “I hadbeen around my parent’s fish and chip business since Iwas 9 years old so it was a natural progression for mereally.” After finishing his degree in 1999, Andrew turneddown a programming job at British Aerospace to join thefamily fish and chip shop.

Andrew has been running Skippers Fish Bar for almosta decade and it is his first to become MSC certified;“More and more customers are concerned about theprovenience of the food they eat, they are alsoconcerned about the environment and fish stocks. Bybecoming MSC certified it allows me to demonstratethat they can eat fish and chips from our outlet with aclear conscience!”

“Work has to be fun!” Says Andrew, “If you stop enjoyingit, it’s time to go and do something else!”

Towngate FisheriesAddress: Towngate Fisheries, 56 High Street, Idle,Bradford, BD10 8NNWebsite: www.towngatefisheries.co.uk/Twitter: @Towngate_IdleFacebook: www.facebook.com/towngatefisheries/

Towngate fisheries serves fish and chips the northernway, simple and delicious! And who knows better how toserve this dish the regions favourite way than owner MarkDrummond, who’s been in the fish and chip shopbusiness for 30 years. “I love the variety of life working ina fish and chip shop.” Mark said. “We get differentcustomers all the time and get to know the locals in thearea too.”

At Towngate Fisheries, it’s definitely the customer whocomes first! “The customers like what they know andknow what they like and every region is really different forfish and chips. That’s the best thing about the industry!”

Mark wants to show that you don’t need to live near thecoast to care about where your fish comes from; “I alwaysfelt it was important to serve sustainable fish, it’s theright thing to do and it’s the future of this industry. TheMSC is the most recognised fish sustainability logo and tobe able to add it to my menu gives my customers thatextra reassurance that the fish they are eating comesfrom a sustainable source.”

Traceability campaignOn Wednesday the 16th of March, the MSC launched thetraceability campaign “From Ocean to Plate”. This campaigninvited MSC fish and chip shops around the country to celebratethe traceability of all MSC certified fish. The latest results fromMSC DNA tests found that 99.6% of MSC labelled seafood wascorrectly labelled. This compares with an average of 30% ofmislabelled seafood products globally.

MSC certified fish and chip shops received exclusively-designedcampaign materials including table talkers and receipt holdersthat explained the traceability of MSC seafood.

This is just one of the examples of how MSC support and workwith certified fish and chip shops to promote their commitmentand efforts in serving fish from certified sustainable sources.

Cornish hake Did you know that, Cornish hakecould be your next sustainablefish option on the menu?

Plymouth, Brixham and Newlynfish markets now hold chain ofcustody certification for the MSCCertified Cornish hake.

By serving MSC certifiedCornish Hake, you can supportthe efforts of a British fishery,working hard to ensure thereare fish stocks available for future generations.

Ask your MSC certified supplier about MSC Cornish Hake.

Other MSC news for fish and chip shops MSC certifiedCornish hake

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As winners of the Good Catch award at the National Fish &Chip Awards 2016 we are recognised as a Fish & Chipbusiness that has shown initiative in improving theenvironmental practices of our business with regards tothe seafood we buy, serve, and promote. By increasingawareness and buying sustainably sourced fish whilstgiving practical support to other businesses.

Sourcing sustainable high quality fish has been a majorpart of our journey to producing great fish & chips in ourbusiness.

We wanted to provide our customers with a taste of theocean, and not just the standard Cod or Haddock. The waywe think and operate means we are continually pushingourselves and our business to stand out from the crowd.

Apart from the prerequisite of being quality driven, we werealso driven to step out from the shadowsand push boundaries and take fish & chipsto another level. Not being one to do thingsby halves we immediately embarked onsourcing not only the finest seafood but ithad to be responsibly sourced andsustainable. This set us on a journey forKingfisher to become MSC certified.

At Kingfisher we feel it is vital to provide ourcustomers with choice whilst nevercompromising on quality. We saw a big partof responsible sourcing, not only servingMSC certified Cod and haddock but alsoproviding our customers with other choices,more choices! After a period of around sixmonths we managed to source 12 topquality MSC certified seafood choices for our customers.The quality of seafood on our menu had to be first class, ithad to be certified sustainable and the suppliers had to beon board with our vision too.

Serving great fishand chips isrewarding enough,but to servesustainable seafoodand aid in making adifference to ouroceans is the icingon the cake.

Working against theflow requires a lot ofeffort, sometimeshaving to createsupply routes fromscratch. Althoughwe think we are on top of that now. But getting fish onplates, and building a fully sustainable multi species menu,

which we also have to sustain, is achallenge of equal proportions – and onewe are determined to meet!

So our seafood menu now consists of: Cod,Haddock, Hake, Pollock, Hoki, Plaice,Herring, Prawns, Salmon, CornishSardines, Saithe, Lobster. All of which weare very proud to say are MSC certifiedsustainable.

If fact we have the most MSC SustainableSeafood Species on any food service menuanywhere in the world!

MSC Certification allows us to use thedistinctive MSC ecolabel to communicate to

our customers that our fish is from a certified sustainablesource, and is fully traceable back to the fishery.

Choice for our customers runs even deeper too. Weadvertise fish cooked your way ‘just ask’… so when you visitour shop you can have fish in our delicious batter orbreadcrumbs, and for healthier options grilled, poached orgluten free. We serve our fish with skin on, but you can alsohave it skinless.

So essentially at Kingfisher you can have fish cooked 10ways.

Yes this is more work for us, a lot more work. But would wechange back to two or three seafood species? No!

Because it’s not about us it’s about our customers, thepeople who love our food and the choices we give them.

www.kingfisherfishandchips.co.uk

A taste of the OceanBy Craig Maw, Kingfisher Fish and Chips

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The issues of seafood sustainability and responsible sourcing are becomingincreasingly prominent in the foodservice sector, with growing numbers ofcustomers and diners wanting to know more about how and from where thefish and shellfish they will be eating has been sourced. Communicating tocustomers in clear and simple terms as to where and how a business sourcesits fish, can help inform consumers about the fish they are eating and theefforts industry is taking regarding the management and responsible sourcingof the fish we eat in the UK, thus helping to reassure customers that they cancontinue to enjoy eating seafood.

What is it?There are no single or simple definitions for the concepts of ‘responsible’ and‘sustainable’ sourcing. However, the United Nations have previously defined‘sustainable development’ as ‘development which meets the needs of thepresent without compromising the ability of future generations to meet theirown needs’.

A sustainable fishery is one in which fish stocks are being harvested byfisherman in such a way that ecosystem health and the marine environment issustained at the same time. Target fish populations are judged to be at healthylevels (this can be the case even if they are ‘recovering’ from having beendepleted in the past). Importantly however, ‘responsible fishing’ does notnecessarily confirm sustainability. Sustainability is the goal, while responsiblefishing comprises the behaviours and practices which can help achieve it.

There is no single simple definition for ‘responsible sourcing’ and since inseafood there are many types of fisheries, fish farms and fish species, the rangeof factors influencing what is ‘responsible’ practice can vary greatly. However,the term does usually imply that, at the very least, the fish is being sourced in away which complies with minimum management or legal requirements.Although definitions continue to evolve, the Food and Agriculture Organisation ofthe United Nations (FAO www.fao.org) Code of Conduct for ResponsibleFisheries is widely used as the global ‘handbook’ to define ‘responsible’behaviours in wild fisheries.

Why is it important?Because fish stocks and the environment are under pressure, we need to applybest practice to conserve stocks for the future. Whilst some of Europe’s previousstock management regimes have not worked well, science and understandingare improving and in general everyone in the supply chain is starting to worktogether to bring about change and improvement. This requires input from

everyone in the seafood supply chain – from fishermen adapting theirtechniques to retailers and chefs marketing a broader range of seafood to helpget consumers to expand their acceptance of less well known species of fishand shellfish.

How can it be achieved?The key to buying responsibly is to look for transparency and traceability so thatyou can be confident of the provenance both of the produce itself and the supplychain that has brought it to market. Consider all the options – direct sale orwholesaler, foodservice supplier, merchant or processor? Once you are sure youproperly understand and have evidence of the respective seafood’s provenanceyou can decide which factors matter to you and your business and makeinformed and ‘responsible’ choices accordingly.

The UK seafood industryIn general, standards in UK seafood are already high. Our fisheriesmanagement regimes are strong and many inshore areas are already managedfor environmental protection. There are also high levels of compliance andengagement in responsible fisheries management by fishermen. However,approximately 80% of the seafood consumed in the UK is imported and mostmajor seafood companies have developed efficient processes to identify andaudit what is ‘responsible’. Overall, the UK already consumes the highestproportion of Marine Stewardship Council (MSC www.msc.org) certified productof any country in the world.

What values should I choose?As a fish and chip shop or restaurant owner beware of making claims that can’tbe substantiated whenever promoting seafood to your customers. Decide whatis important to you and your business but be realistic. Do not automaticallyexclude particular fishing methods – firstly talk to your suppliers and if possible,fishermen. Think ‘product quality’ but expand the concept to cover allenvironmental aspects regarding sourcing, including for example fishermen’sendeavours in reducing fuel use and discards. Also look for certifications thatassure quality and best practice – such as the Responsible Fishing Schemewww.seafish.org/rfs/ for fishing vessels or the Marine Stewardship Councilsustainability standard. Think about working with such third party organizations,or at least investigate their core values. And finally, whatever you do whenpurchasing fish and shellfish, also make sure that your customer-facing stafffully understand the provenance of your seafood – so that they canenthusiastically explain it to your customers and guide them to make goodmenu choices.

Seafood –Responsible Sourcing

Written by Andy Gray, Trade Marketing Manager, Seafish

ISSUE 3 MAY 2016

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Where can I find reliable information?Whilst the internet can be a fantastic resource, take care that the informationyou use has been properly checked for accuracy – peer reviewed – rather thanbuilt on assertions that have no evidence base. Fishermen and local inshoremanagement bodies such as the various Inshore Fisheries and ConservationAuthorities www.association-ifca.org.uk, can help you understand seasonality,fluctuations in availability and what is good value and plentiful. In addition,Seafish has a wide range of resources, information and publications to helpguide your choices including the Risk Assessment for Sourcing Seafood tool(RASS) www.seafish.org/rass/

A good fish supplier should be willing to assist you as a shop/restaurant owner,in relaying the facts to customers of where and how their fish and shellfish hasbeen sourced.

There are also a number of industry bodies that can assist fish and chipbusinesses better understand issues of sustainability and responsible sourcing.Examples include:

• Marine Stewardship Council www.msc.org• Marine Conservation Society www.mcsuk.org• Responsible Fishing Scheme www.seafish.org/rfs/• Fish Source www.fishsource.com

How can I buy with confidence?The seafood industry in the UK plays a leading role in raising procurementstandards, but to ensure that you get the reassurances you need when sourcingand buying seafood, don’t be afraid to ask questions, look for evidence, get toknow suppliers and don’t accept bad attitudes! Train your own staff to yourstandards; personalize your supply chain and use pictures and publicitymaterials to highlight your position and policies. For absolute confidenceendeavour to buy against formal certification schemes such as the MarineStewardship Council.

Environmental responsibility is a key area for the seafood industry in the 21stcentury. Fishermen in the UK lead the world in responsible practice and havebeen working with conservation organisations and statutory agencies for someyears to ensure a sustainable future for our seas. To lessen the demand onmore traditional types of seafood, Seafish always actively encouragesconsumers to be more adventurous and try a wider range of seafood - anapproach that is supported by the wider seafood industry – and a greatstandpoint that the UK fish and chip can also champion to the consumer.

As consumers in the UK, we have a tendency to focus our wider seafoodconsumption on five main species – salmon, tuna, cod, haddock and prawns –and yet on any one day it is estimated that there is in excess of 100 differentspecies of fish and shellfish available to purchase in the UK; a veritable bountyfrom the seas.

While cod and haddock are often regarded as the nation’s favourite whitefishspecies, there are a number of other fish species that you could consider foradding to your menu and thus expand the choice that you offer your customers– maybe by doing so even encouraging them to visit your shop or restaurant ona more regular basis.

Offering free bite-size samples of different species on certain days to encouragecustomers to try something new, or maybe a lesser-known ‘species of theweek’ offered at a reduced promotional price, are initiatives that can work wellwhen looking to introduce new lines to a menu. Hake is a fish that manyconsumers realise they really like when having the opportunity to taste it. Blindtaste sampling tests amongst consumers with cod, haddock, hake, coley, etc.,often throws up hake as being the tastiest of the lot in consumers’ views. Otherspecies that you might wish to consider adding to your menu and which makeexcellent fish and chips include John Dory, Gurnard, Brill and Megrim. Why notexpand your fish menu and give your customers a bigger choice – and let’s getmore people eating more fish more often!

Let’s do something different this month and look at the uniqueopportunities Fish & Chip shops offer, and for this I thank Seafish andtheir market research work with the NPD group for the excellentinformation we have available. If you want to know more, get hold of theMarch 2016 “Trends in Foodservice” factsheet from Seafish.

Foodservice generally is growing well with innovative ideas and new players,yet traditional Fish & Chip shops have seen a small reduction in foot-fallover the last 12 months. NPD’s summary of the opportunities for the entireseafood foodservice sector is Seafood’s weakness longer-term is “tostrengthen its appeal to millenials; more presence in Casual Dining is keyfor this”. It was the physicist, William Pollard, who said a century ago “Thearrogance of success is to think that what you did yesterday will be sufficientfor tomorrow”, and we all know of Fish & Chip shops which clearly belong inthe first half of the 20th century! So who are these millennials, what aretheir new ideas, and do they have relevance to our specific sector?

Let’s start with understanding millennials. They are now old enough to haveentered the workforce so have the propensity to spend; they are the firstgeneration to grow up with the internet so are familiar with technology; theythemselves are trend-setters, they want more experiences and they havehigh expectations. Converging trends are evident world-wide, particularlyonline shopping, obsessive time management and overt individualism. Foodtraffic is increasing at all times of the day, including breakfast and lunch-time, neither of which are traditional Fish & Chip markets. On the otherhand, growth is increasingly a function of customer service rather than pricedeals, a field in which our sector flourishes.

It’s not just about the meal anymore. Excellent customer service must bethe first step and one where we have a head start over the competition. Yourstaff are the ambassadors for your shop and you absolutely must invest inthem, train them and encourage them to grow. Learning and innovation gohand in hand.

Now let’s look at the new kids on the block. These may not be on your street,in your town or even known to you, but they are movers and shakers inLondon. New small chains are setting new standards. Franco Manca’s woodfire pizzas for example have been voted best in the capital and they sell atless than £7. Dishoom is not a regular Indian restaurant, people queueoutside for up to an hour to have the privilege to eat there, and ChickenShop is setting new standards with its fire roasted free range chickens.

Convenient locations are no longer enough as consumers want both priceand quality. Supply is growing faster than demand, so how can wedifferentiate what Fish & Chip shops offer? Super-convenience helped bymodern technology may be one answer, helping to minimise waiting timeand to pay faster with contactless cards or mobile payment apps. Whyshould home delivery be the pizza offer rather than ours? Others havewritten in this Review about a wider range of fish products; in today’sincreasingly fat-aware society we should be providing smaller rather thanlarger portions, bite size meals or street food.

Finally, let’s reflect on the power of attraction demonstrated by the majorfoodservice brand names which illustrates their power in pulling customersinto each outlet. Macdonald’s leads the way with an average of almost16,000 customers per outlet, followed by Greggs, Burger King and KFCaround 8,000 each. Compare that with over 10,000 Fish & Chip shops whoseaverage customer base is fewer than 600 and you can see what anopportunity for growth we should have.

My conclusion – opportunities abound, the potential for winners isenormous, the world will never again be what it was and Fish & Chips areboth our history and our future. There is so much more to our business thansimply the price of fish!

John RutherfordExecutive Director – Fasfa Ltd. 13 April 2016

FAS Fish Report

Commodity Watch

FishFriersTHE

REVIEW


Back in 2011 the Cod’s Scallopswas born, the brain child ofJohn Molnar. The Cod’sScallops aim to serve thefreshest seafood to youwhether eat in or takeout. Asthe service is informal from the

moment you walk in to the restaurant you feel relaxed. This is theplace to sit and enjoy the freshest of seafood prepared and cooked toyour liking.

John and the staff at the Cod’s Scallops demand only the freshest,highest quality fish to serve to their customers and have achieved thisby building a great bond with his fish supplier. This is a key factor to therapid success of the Cod’s Scallops, as they are not solely a fish andchip shop. Incorporated into their shop is a fresh fish counter wherecustomers are able to purchase various species of fish and shell fish.

John is a chef by trade and has been brought up to use various types offish so he questioned why this wasn’t available within the fish and chipsector. The UK is an island and surrounded by water, why not use whatis available? All the fish at the Cod’s Scallops is delivered daily andwhere possible is sustainable. Availability is different each day and isdependent on what has been supplied.

The original intention for the fresh fish counter wasn’t to sell the fishbut to teach consumers about the fish that is available and to providethe experience you often see when on holiday in a foreign country. Nowcustomers are able to pick the fish they want to have and be served it ina few minutes.

Being diverse and offering customers an option other than thestandard battered cod or haddock allows a customer in John’s words a‘Guilty Pleasure’ more often. A customer could come into the Cod’sScallop for fish and chips one day, but they may then leave the shopalso buying lobster or crab for later in the week. The options on offeralso cater for the groups of customer who are undecided on what mealto have. A traditionalist will opt for a haddock and chips while on the

same table a ‘Taste of the Sea’option may be offered, forexample smoked salmon ordressed crab.

With John not knowing what heis selling until the day, he has totrain his staff to advise thiscustomers. They must be readyto perform a ‘Ready, Steady,Cook’ scenario to showcustomers the best way toprepare the fish with theingredients they have at home.

The core principle of the Cod’sScallops is a traditional fish andchip shop, with fish fried in realbeef dripping and a secretbatter recipe, as with 70% ofsales still being cod, haddockand hake. The shop appreciatesits regular customers whopurchase the usual mini codand chips, but with the aim toconvert and communicate themany different beautiful flavours of the sea.

In the short life of the Cod’s Scallops they have already become aprestigious awarding winning fish and chip shop. They have beenawarded the NFFF Fish and Chip Quality Award, the Best Newcomer atThe National Fish & Chip Awards 2014 and 3rd Place IndependentTakeaway Fish and Chip Shop of the Year Award at the National Fish &Chip Awards 2016.

The Cod’s Scallops also proves you don’t have to be situated on thecoast to showcase the taste of the sea and if you wish to offer fresh seafood of various varieties you can succeed. It is all about the effort youput in to make your business a success, have educated staff and workwith your fish supplier on a day to day basis.

Welcome to the Cod's Scallops

Provided by John Molnar, The Cod’s Scallops

ISSUE 3 MAY 2016

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FishFriersTHE



Colmans of South Shields arefour generations old and havebuilt there reputation by notcompromising on quality orservice. At Colmans of SouthShields they believe in offeringquality, sustainable fish andchips and they don’t just stopwith cod and haddock, theyembrace all species in theoceans around the UK.

Colmans is situated betweenNorth Shields and SunderlandQuays which provides excellent,fresh, high quality produce to itscustomers. If you visit therestaurant or the takeaway youcan sample the great taste of thesea. The menu is daily and will

only serve fish which is in season and available, this is all down to thequality aspect that the fish must abide by to be served.

You will see regularly on the menu lemon sole, plaice, gurnard,langoustine, lobster and squid. They are not high profit earners forColmans, they are simply on offer because of Colmans ethos ofeducating their customers to try the many different species of fishwhich grace the oceans around the UK.

Richard believes there is acurrent trend in the world todaythat people are more willing tobe adventurous and to try newtaste in life, this is down topeople packing their bags andtravelling to different areas inthe UK, Europe and furtherafield. Once they return homethey want to find these flavoursand taste at home, which meanscustomers are wanting to tryColmans squid.

Cod and Haddock areour customers firmfavourites, but demandfor other species isgrowingColmans is a fishand chip shopprimarily and codand haddock are thebiggest sellers andalways will be. Theseare behind thesuccess of qualityfish and chips.Colmans will offerfried, grilled and wetfish to its customers

either throughits restaurant ortakeaway. Apoint RichardOrd stresses youmust add ismore strings toyour bow andprovide thecustomer withwhat they wantand need.Sustainability isalso key, if yoursuppliers areproviding yousustainable fishpromote the fact,customers aremore aware ofhow productsare arriving ontheir plate and intheir takeawaypackaging.

Are youthinking ofoffering more?Richard Ord Snr stresses youdon’t need massive preparationroom to provide more than codand haddock to your customer.All the staff are trained in allaspects of what’s provided to thecustomer, but do have an inhouse fish monger who is able toprepare all the fish.

Colman’s are situated in awonderful position to providetheir customers with the fishwhich is available. You can speakto your supplier and build up agreat relationship with them.Your suppliers are the experts inthe whichever field they aresupplying and will always be willing to offer assistance and advice to anyspecies you may be wishing to provide to your customers.

What’s next for Colmans of South ShieldsAfter 4 Years of planning, Colmans of South Shields will, next month,begin to convert one of South Tyneside’s most iconic structures into aseafront fish and chip restaurant. The new Colmans restaurant will berun by Richard Ord Jr and will carry the same ethos as its sister shopbut more shell fish will be available alongside an oyster bar. Colmansfamous fish and chips will continue to be served at both locations andfor more information, the Fish Friers Review will continue to provideupdates on the progress of this exciting project.

Plenty of Fish in the Sea!Provided by Richard Ord Sr, Colmans of South Shields

FishFriersTHE



I have been in the fish and chip industry for 34 years and about 12years ago I purchased an empty newsagents with a view togaining planning permission (which took me 2 years, but I won onappeal and that's another story) to open a new fish & chip shop inthe Village where I live, Wivenhoe.

The whole idea behind buying my own fish and chip shop aftermany years in the trade was that I wanted to showcase fish & chipsat its best. With all the experience I had built up from being in the

trade I knew just how great aproduct we had on our hand.

The journey in my shop began, Iremoved all internal walls socustomers can see our prepareas such as potatoes beingpeeled. I felt this offered avaluable insight into whatactually goes on behind thescenes at a fish and chip shop.So many times you will walkinto a fish and chip shop andjust see the frying range and

the counter staff. You willall agree we work hardin the preparation side ofthe business which manycustomers don’t evenknow about.

What I really wanted todo, and my main aim,was to enhance theimage of the traditionalfish & chip shop. I cameup with the idea to installa wet fish display in ourcounter with the fryingrange directly behind.

Every day beforeopening, we stock up ourwet fish display with aselection of fish, weinclude boxed salads anddress with lemons &parsley which lookamazing and I believeadd a whole newdimension to my fish andchip shop.

Our customers canchoose their piece of fish and have it fried before their eyes, I knowsome very fine restaurants which do not offer their customers thisservice, this not only makes us unique but we also stand out fromany competition.

All the staff at Henleys are educated to provide the customer withanswers to any questions or enquires they may have. They are allknowledgeable regarding sustainability. This allows our customersto “buy with confidence”. With so many fish available in the oceanwe believe it’s vital to offer an education to customers, by openingthe shop up to showcase the preparation area and displaying thewet fish counter, we show our customers the whole process of afish and chip shop.

Henleys Wet Fish DisplayWritten by David Henley, Henleys Fish and Chips

The benefits to offering wet fish are,

• Wet fish is exempt from VAT

• We are able to promote more sustainable alternatives if thecustomer can see the quality of the fish they are morelikely to purchase and try it.

• Gives us the opportunity to engage with our customers,when in season we even sell "Dressed Cromer Crabs"

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Fish speciesNet the opportunity by extendingmenu choice of MSC certified species

The wave of support and commitment towardsoffering MSC certified sustainable seafood withinthe fish and chip shop sector, was also reflected inthe success of many certified chippies winningawards in this year’s National Fish and Chip Awards2016.

With growing availability of certified seafood, it’s easyto see why more and more chippies are looking to getMSC certified and offer the assurance of anecolabelled sustainable and traceable range of fishspecies to their customers.

MSC certified fish and chip shops are looking to theircertified suppliers to increase the range of MSCspecies on their menu, beyond the ever-popular codand haddock.

Smales, an MSC certified fish supplier with a widerange of certified fish, has seen a notable increasein the amount of enquiries received for MSC products– such as certified plaice and spiny dogfish. “Manyshops are aware of MSC cod and haddock but arenow starting to realise there are other speciesavailable with MSC certification that offer a greatopportunity to expand their sustainable menuoffering” explained Bobby Joyce, (Smales National Sales Manager).

Spiny dogfish or rock salmon as it’s sometimes referred to, is an older,traditional menu choice, but has only fairly recently been available as anMSC certified species. It’s important to note that the (MarineConservation Society) MCS’s Good Fish Guide lists the North East Atlanticspiny dogfish as red listed species – whereas the MSC certified spinydogfish, from the Western Atlantic in the United States, offers chippiesthe sustainable assurance that comes with sourcing from MSC certifiedfisheries.

Smales offer MSC dogfish from Arctic Star, supplied skinless and frozenin large, extra large and jumbo portion sizes, and fished in the North WestAtlantic FAO 21. It is also available from FAS (2000) Ltd.

MSC certified plaice is another delicious species that is a more localalternative to dogfish. National award winner, and MSC championKingfisher Fish and Chips in Plymouth, were one of the first use plaice,having been keen to promote its sustainability and suitability for MSCcertified chip shop menus, adding it to their own menu range of 13certified sustainable seafood choices!

Smales offer MSC plaice fillets from the Van Der Lee brand, skin on andin sizes 170-200g, 200-230g and 280-340g. It comes from an MSCcertified fishery in the North East Atlantic, FAO Area 27.

Bobby Joyce of Smales, explained their wide range of frozen-at-seacertified fish is distributed across the UK with England and Walesreceiving a next day service. He describes the importance of sourcingand serving certified sustainable seafood.

“Sustainability of fish stocks is the most important asset for our industry- it protects the future of the sector and gives a fantastic message topromote. Every week, month and year, there is yet more interest andstipulation from our customers regarding information on the certifiedsustainable fish and seafood they buy from us, and in turn they arepassing these facts on to the general public that visit their shops.

We have always worked closely with the quota holders that supply us, tobe assured that protection of the species is paramount in their catchingpolicies. We have also held the MSC Chain of Custody accreditation formany years. This is now being mirrored by fish and chip shop ownersacross the country, which is not only refreshing to see but, crucial to theongoing success of the great British takeaway.”

George Clark MSC Commercial Manager commented; “Displaying a goodrange of ecolabelled fish species on your menu opens up newopportunities for fish and chip shop owners. By combining these newspecies with the assurance provided by the MSC ecolabel, you cansupport sustainable fishermen, while helping your customers to trysomething new, or revisit an old favourite that has come back intofashion.”

For further details please contact George Clark at the MSC [email protected] or call 0207 246 8917.

www.msc.org/getcertified

Alternatively for MSC certified supplier info contact: Bobby Joyce(National Sales Manager) 01482 324997 www.smales.co.uk

39FIND US ON

ISSUE 3 MAY 2016

With over fiftyyears ofexperience in thefish and chip tradebetween them, theowners and staff atArnside Chip Shopin Lancashireanalysed what theyhad done and whatthey had learnt.After so manysuccessful years itwould be very easyto think that youknew everything

there was to know. But it’s hats off to these guys, as they made the decision toembark on a refresher course with the NFFF, learning the best practice skillsdelivered at the NFFF Training Academy. Robin Miller, his father David, brotherSimon and colleague Emily joined Richard Wardell in a one day course.

Training is vital for any organisation, be it for new start-up businesses or abusiness that has been running for many years. As humans we naturally workon instinct, and on a working day, instincts can take over from what isfundamental and what you may have once been taught.

Techniques and methods are constantly adaptable and change over time, this iswhy the NFFF are firm believers in providing best practice training, one slightadjustment to an existing method could improve your business unrecognisably.

David Miller explains: "There have been a lot of advancements in what is bestpractice in preparation and cooking fish and chips from when I started frying 28years ago. We came on the course to see how our processes compared with whatis best practice and to learn methods that would improve the consistency andquality of our product.”

At the time of the training course, Arnside Chip Shop was closed as it wasundergoing a major renovation. Central to this refurbishment was the installationof a new five pan high efficiency Florigo frying range with advice and guidanceprovided by Florigo Area Sales Manager John Georgallis. With the new renovationRobin believed this was a perfect time for a fresh start, and to go back to school.

The NFFF work with many different Associate Members, and through this theNFFF Training Academy is fitted out with all the latest tools to run a successfulfish and chip shop. It allows students to come and sample a piece of equipment,a Bold peeler and chipper, a Peel Tech waste collector, external or internalfiltration machines for the frying ranges without the need of making a potentiallyexpensive mistake as the equipment in question may not be suited for your shoppremises or for you.

The NFFF One-Day Training Course offers existing fish friers a valuable refresher on;

PotatoesDiscussion focuses on the ideal storage conditions along with the characteristicsof a good quality chipping grade potato. Students are shown the six steps tomaking perfect chips which involves the use of Drywite All Seasons. They are alsoshown how chip yield can be affected by over-peeling.

BatterMaking your own batter from scratch or using a proprietary batter mix areconsidered along with using an electric mixer or mixing by hand. The studentsprepare their batter by adding a proprietary brand (Kerry Foodservice orMiddleton Food Products) to cold water, which has been stored in a fridge, andmixed to the consistency of single cream.

Oils & FatsStudents are taught about the importance of good frying medium managementwhich includes the cooking of dry chips, regular sieving of batter scraps and afiltering demonstration using either a Merlin or Vito machine or the in-builtfiltration system on the Martyn Edwards Frank Ford frying range.

FishDifferent species are discussed along with the different types including frozen atsea, individually quick frozen and wet fish. The importance of buying from areputable supplier who sources fish from sustainable stocks is also highlightedwith the Marine Stewardship Council certification standard emphasized. Studentsare encouraged to use any ‘leftovers’ in homemade fishcakes to minimisewastage.

FryingThis part of the trainingcourse is conducted oneither a Mallinsonstraditional frying range ora Martyn Edwards FrankFord high efficiency fryingrange. Students areshown how to cook chipseither by blanching orstraight through whilstfish are cooked with andwithout rice cones.

Richard Wardell, NFFF Training & Accreditation Manager, said: “Robin, David,Simon and Emily were a pleasure to teach. Despite them having over fifty yearsexperience in the industry, it was clear to see that they believe in continuouslyimproving which is why they attended the training.”

The Arnside Chip Shop re-opened on 17 March and Robin Miller stated: “Thewhole training course was beneficial especially the chip and fish preparationaspects. We have amended the way that we prepare chips and understand theimportance of using a potato preservative which keeps our chips dry. This has apositive knock on effect of producing healthier chips as they absorb less oil andthe temperature drop on the frying range is minimal which means that we arespending less money on our energy bills.”

If you possess many years industry experience like the staff from Arnside ChipShop and would like to complete some refresher training, please contact HelenBrook: [email protected] or call 0113 230 7044 to find outmore about our training courses.

Arnside Chip ShopRefresh their memories at theNFFF Training Academy

��

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• 24 hourconfidentialadvice line foranyemployment, health & safety and legal issue.

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We advise our members to visit www.araglegal.co.uk, once on the site ifyou have never signed up you will need to contact the NFFF Head officefor a voucher code which someone will be able to provide you with inminutes. After you have received the voucher code all you simply have todo is register yourself on the website and you are free to use all theservices provided.

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I can sit in the comfort of knowing everything I do is 100% correct and thatI have it all written down for any issue that may arise.”

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“At the Ashvale we use the Lighthouse Business Protection to safe guardhow our own procedures are run, which is fantastic for reassurance toknow what we are doing is up to date. If a small enterprise were to usethe service it would be invaluable, everything is there to make sure yourbusiness is legally covered.”

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ISSUE 2 MARCH 2016

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

Great AnnualSavingsGroupThe GreatAnnualSavings Group exists for one reason: To saveyou money and time on your variablebusiness costs.Contact: Steven PatrickTel: 0191 4274534Email: [email protected]: www.greatannualsavings.com

npower Businessnpower Businesssupplies gas andelectricity toapproximately 200,000UK small-to-mediumsized businesses (SMEs). We help businessesto reduce their energy costs and in turnimprove their bottom line. As an NFFF memberyou can get up to £200 for your business withour exclusive member offer - for both new andrenewing customers. Find out more andrequest a call back at: www.npower.com/NFFFand we’ll call you.Contact: Call our dedicated NFFF memberslineTel: 0800 980 8410Website: www.npower.com/NFFF

DUCT CLEANING/RANGE SERVICING

D.M.S Duct MaintenanceService DMS are at the very frontof the cue when it comesto customer 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 Nationwideextractioncleaning services,using the latestcleaningtechnology & 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 EnvironmentalServices Keep EnvironmentalServices offer specialized and professionalcleaning and certification of duct andextraction systems, with many clients in thefish frying industry. Contact: Dave PensonTel: 01472 602012Mob: 07740 061 526Email: [email protected] Web: www.ductcleaners.co.uk

KLS• Fish RangeExtraction DuctSpecialist Cleaning• Before & AfterPhotos • Insurance Certification onCompletionTel: 01553 772935Email: [email protected]: www.klsonline.co.uk

Range Response Range Response have over30 years’ experience ofworking in fish and chipshops. We specialise in theservice, breakdown andinstallation of frying ranges nationwide andalso offer duct cleaning.Contact: Paul DouglasMob: 07500 334 533Email: [email protected]: www.rangeresponse.co.uk

Spettro Duct CleanProfessional ductcleaning services.Contact: Amy KieranTel: 08001522640 /01773602603Email: [email protected]: www.spettro.net

FINANCIAL, LEGAL AND INSURANCE

Brian ThornhillInsuranceWe are a familyrun business,specialising in insurance forthe fast food industry sincethe 1980’s. We insure a

significant number of fish and chipestablishments throughout Great Britain. Contact: Lucy ThornhillTel: 01924 499182Email: [email protected] Web: www.brian-thornhill.co.uk

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

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

Milner Solicitors Leeds-based Milners Solicitorshas been helping businesses andindividuals in the UK and Europewith expert legal advice andrepresentation since 1897. Ourpersonal service on every matterensures every client benefits from experienceand expertise that enables swift turnaround ofwork, as well as solutions and advice that haveclients’ long term interests at heart. Weprovide a full suite of Personal and Businesslegal services, including Dispute Resolution &Litigation, Commercial & Corporate Law,Commercial and Residential Property,Employment Law, Family Law, Wills & Trusts.Contact: Mat HaynesTel: 0113 3801 859Email: [email protected]: www.milnerslaw.com

Take Out InsuranceLtd Take Out Insuranceis an independentbroker providingspecialist insurancepolicies for the fast foodindustry. We insure over 4,000food establishments from thesmallest of takeaways to largerestaurants and everything inbetween. With competitive quotationsfrom a range of leading insurers, a dedicatedclaims team and an expert team of ‘in house’underwriters, we are here to assist you withyour insurance needs.Contact Phil Hodgson

Tel: 0330 134 4558 Email: [email protected]: www.takeoutinsurance.com

FISH SUPPLIERS

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

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

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

Larry’sFishcakesLarrysFishcakes havea proudtradition as theoldest independent fishcake manufacturer inthe UK, our tradional Northumbrianfishcakes have an excellent reputation withFish & Chip shop caterers. This contuniedwith our range of savoury patties, such asChees, Onion & Potato. Pork Sausage,Baked Beans with Potato, Corn Beef,Potato& Onion.Contact: Craig FosterTel: 0191-2571746Email: [email protected]

Pacific WestSince 1995, PacificWest has grown tobecome one of theworld’s foremostsuppliers ofpremium frozenseafood. A globalindustry innovator in providing quality value-

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]



FishFriersTHE

REVIEW


NFFF Associate Members Business Directoryadded and natural seafood range. All PacificWest’s food service products are designed toprovide "convenience without compromise” –its ongoing commitment to quality which hasled to Pacific West’s success as being a leaderin the seafood market.Contact: Eric RoseTel: 01373 824 242Email: [email protected]: www.pacificwestfoods.co.uk

T Quality‘Suppliers offish andsundries tothe fish andchip industry’. Contact: Derek DewsTel: 08452 505605Mob: 07769 933002Email: [email protected] Web: www.tquality.co.uk

GENERAL FOOD SUPPLIERS

Dow Seeds Dow Seeds is anoilseed plant breedingcompany that developsHigh Oleic Rapeseedand Sunflower plantswhose oils offer theability to lower saturated fat withoutcompromising taste, flavour andperformance. Omega-9 Oils is the brandname for these healthy alternatives andthese oils can help fish friers meetconsumers’ demand for healthier meals thatalso taste great.Contact: Richard BurrellEmail: [email protected]: www.omega-9oils.com and www.goofats101.com

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

Isle of ElyOver 40 years’ experienceof serving the fish andchip trade. A NationalFish & Chip Awardsponsor, we market thepotato from field to frier.Contact: Oliver BoutwoodTel: 01353 863355E-mail: [email protected]: www.isleofely.co.uk

Kerry Foodservice‘Suppliers ofGoldensheaf BatterMixture, Henry JonesBatter Mixtures,Dinaclass Curry Saucesand Gravy.’ Contact: Alan PeaceTel: 01454 201666Web: www.kerry-foodservice.co.uk

LoSalt LoSalt is the leadingreduced sodium saltbrand, offering all theflavour of regular saltbut with 66% lesssodium. LoSalt is idealfor customers looking fora healthier way to salt their fish 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 ofthe Nations favouriteBatters. Middleton’smanufacture Batters, Curry, Gravy andChicken Breading’s and supply Nationwidethrough a network of Suppliers.’ Contact: Ryan BakerTel: 01902 608122Email: [email protected]: www.middletonfoods.com

S&B Herba Foods LtdS&B Herba Foods Limited, a companydedicated to the source, development,supply, and distribution of a comprehensiverange of quality food products from aroundthe world. We are highly experienced in allaspects of sales, marketing and distributionof brands, private label and food ingredients.Our portfolio includes rice, rice flour,couscous and semolina, dried fruit, IQF riceand IQF pasta and peas and pulses. Ourproducts are sourced from all over the worldto meet our customers’ needs and arecovered by our quality assurance guarantee.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 mostcomprehensivecustomer feedbackprogrammes, includingmystery shopping, to help improve sales,profitability and customer experience.Contact: Chris LoweTel: 07818 015317Email:[email protected]: www.shopperanonymous.co.uk

GENERAL TRADE

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

Avanti HygienicWalls & CellingsAvanti are aforward thinkingnationwidecompany whohave served industry for over 25 years.Avanti offer a ‘Concept to Completion’service with our no compromise, dedicatedinstallation teams, backed by a 25 yearguarantee, that makes them number 1 foryour hygienic installations.Contact: Harvey Jones / Jill FoxtonTel: 0800 633 5105Email: [email protected]

Barland ShopFittersBespoke fishand chip shoprefurbishmentspecialists operating throughout the UK! Wedesign what your newly renovated fish andchip shop would look like, with 2D or 3Dvisual images. Then once you are happy, wecarry out the necessary installations. Oncecompleted you will have an attractivemodern looking fish and chip shop. For afree quote, get in 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 coeliacdisease and dermatitis herpetiformis (DH). Weare widely recognised as the expert body onthe gluten-free diet and want to see moregluten-free choices on menus so people withcoeliac disease can eat out with confidence.Contact: Zoe BishopTel: 01494 796727Email: [email protected]

E.B. Gas ServicesE.B Gas is registeredwith both Gas Safe andRGII enabling ourinstallation 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 262908Mob: 07771610925Email: [email protected]: www.ebgasservices.com

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

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

FASFAFasfa is the Frozen at Sea FilletsAssociation,representing trawlerowners anddistributors of FASfilleted fish from Norway, Iceland, FaroeIslands, Spain, Russia and the UK. Fasfaworks to improve the understanding of frozenat sea fish with consumers and trade bypromoting environmental, quality and healthyeating messages. Contact: John RutherfordEmail: [email protected]: www.fasfa.co.uk

Marine StewardshipCouncilMSC works to recogniseand reward sustainablefishing practices. Any fishbearing the MSC ecolabelcan be traced back to anindependently certifiedsustainable fishery. Bygetting MSC certified andoffering your customers seafood certifiedsustainable fish with our distinctive blueecolabel, you will be helping to transform theglobal seafood market to a sustainable basis.

Find out more at www.mscorg/fishandchipsContact: George ClarkeTel: 0207 246 8916Email: [email protected] Web: www.msc.org/fishandchips

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

Sign FocusSignfocus arecommercialsign specialistswith over 50 years of industry experience. Wedesign, manufacture and install high qualitysignage throughout the UK, combiningtechnical expertise with unrivalled customerservice, to bring you unique signage andcorporate imaging solutions.Contact: Antony GraingerTel: 01274 747788Email: [email protected]

The Fishermen’sMission The Fishermen’sMission is thenational charitythat delivers emergency response and welfarehelp to active and retired fishermen and theirfamilies. We use money generated throughfundraising to assist Fishing Families aroundthe UK. We’re proud and grateful of thesupport NFFF Members give to our charity byrunning events, having charity items on yourmenus, having our ‘Albert Collection box’ onyour counter and participating in NationalFish and Chip Day to raise money to assist inour 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 becomemore sustainable anddiners make moresustainable choiceswhen dining out. Contact: Mark LinehamTel: 0207 479 4235Email: [email protected] Web: www.thesra.org

TYCO (AnsulRestaurantFireSuppressionSystem)Contact: Ansul Restaurant Fire SuppressionSystem, c/o Tyco Fire Proctection Products,Grimshaw Lane, Newton Heath, Manchester,M40 2WLWebsite: www.ansul.com

FILTRATION

Premier 1FiltrationSpecialising inoil / fat filtration with over 30 years’experience in the fish frying trade. If you needhelp or advice please Contact: Jeff StephensonMob: 07836 370234Email: [email protected]: www.premier1filtration.com

Steve HillServicesRunning low onfilter papers &supplies, need aservice or repair for your Merlin, Opal, &Pura, Aries or Bitterling type oil filtermachine. In need of replacement parts,repair, or servicing of your Kuroma pressurefryer. Contact: Marie - The Filter Lady for aprompt, friendly, service

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.

ISSUE 2 MARCH 2016

43FIND US ON

NFFF Associate Members Business DirectoryContact: Marie QuintonTel: 01452 521081Mob: 07860 232741Email: [email protected] Web: www.fryingfilters.co.uk

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

OILS AND FATS

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

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

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

PIES, SAUSAGES AND MEATS

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

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

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

PulledMeatsAuroraFoodMarketingLtd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork ina BBQ sauce that is microwaveable andsuitable for serving from a Bain Marie. Perfectover chips. We can offer Point of sale materialposters. Our range extends into Pulled

Chicken, Beef and even shredded duck. Weare delivering Direct to Chip shops whilst webuild our wholesaler network.Contact: Steve Allen or Rebecca McCluskeyTel: 01757 213350Email: [email protected] Web: www.pulledmeats.co.uk

Karro Food GroupSuppliers of FrozenFoods to theFoodservice / CateringTrade. Plumtree ProperGood Sausages.Mawbeef BeefburgersContact: GrahamThompsonTel: 01482 326234Mob: 07789 761448Email:[email protected] Web: www.karro.co.uk

RANGES AND CATERING EQUIPMENT

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

FlorigoWhen youchoose aFlorigo, you areinvesting inmore than just new equipment. A Florigocombines two vital qualities in one frying range:bespoke design and industry leading technology.Hand crafted in Holland by experiencedengineers to the highest standards, each Florigois built with only you and your individualbusiness 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 HenryNuttall are qualified to discuss yourrequirements from the initial design of amodern fast food outlet the complete service ofall equipment throughout its life. Dealing withplanning permission matters to general serviceof equipment along with staff training is astandard package from Henry Nuttall. Fromsupplying all equipment for a complete shop toa replacement blade for a chip machine, wehold over 60,000 spare parts in stock formachines dating back over the past 30 years.Contact: John DaltonTel: 01909 560 808Email: [email protected]: www.henrynuttall.co.uk

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

Hopkins Catering LtdEstablished in 1957and supplyingcustomers throughout the UK and worldwide,we manufacture, service and maintain not onlyfish frying ranges but chippers, peelers, battermixers and refrigeration too. We also have anonline store for all our spare parts and ancillaryequipment available to order 24 hours a day. Contact: Victoria HopkinsTel: 0113 257 7934Email: [email protected] Web: www.hopkins.biz

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

Martyn Edwards/Frank FordAt MartynEdwards/FrankFord we are proudto make the veryfinest fish and chip frying equipment. Contact: Stan PriceTel: 01642 289868Email: [email protected] Website: www.me-ff.com

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

SAUCES

Heinz –SqueezMe!Nowhere in theworld is the Heinzbrand as strong asit is in the UK andIreland. Consumersurveys repeatedly demonstrate that Heinz isone of the most loved and trusted brands on thesupermarket shelves. The company's iconicproducts include Heinz Beanz, Tomato Ketchup,Spaghetti in Tomato Sauce, Cream of TomatoSoup and Salad Cream.

Heinz UK and Ireland's main foodmanufacturing facility is based in Kitt Green,near Wigan in the North West of England andturns out more than 1 billion cans every year. Itis Europe's largest food factory.Tel: 0800 575755Email: [email protected]: www.heinzfoodservice.co.uk

WHOLESALERS

Drywite‘Providers of numerousproducts to the cateringindustry and specialistsin products for fishfrying.‘Contact: Nicky LewisTel: 01384 569556Email:[email protected] Website: www.drywite.co.uk

Friars Pride LtdDedicatedwholesaler to fishand chip shopsoffering a reliableservice and range ofproducts for a onestop supply.Supplying the Midlands, South Yorkshire,Lincolnshire, East, South and South West ofEnglandContact: Vince WillowsTel: 01733 316400Email: [email protected]: www.friarspride.com

Henry Colbeck Ltd‘Suppliers to fish and chipshops, having distributionbases in Gateshead andScotland covering NorthEast of England, Cumbriaand Scotland.’Contact: Duncan McLeanTel: 0191 4828406Email:[email protected] Web: www.colbeck.co.uk

JJ Food ServiceNationalwholesaler JJFood Service is a£182mfoodservice specialist with eight branches acrossthe UK and more scheduled to be opening in2016. The business delivers to Quick ServiceRestaurants, cafes, restaurants, local authoritiesand more, offering a wide range offish andseafood items including Frozen at Seacod,haddock, plaice, dogfish,cold-water and warm-water prawns, and Norwegian salmon. A rangeof fish & chip shop essentials are also availableincluding condiments, packaging, chippingpotatoes, batter mix and gluten-free options.Next-day delivery is available for orders placedup until 9pm and same-day collection isavailable for all customers, seven days a week.JJ's three-month price hold means thatcustomers can enjoy highly-quality products atcompetitive and consistent prices.63% of JJ’ssales come from orders placed online.Contact: Sue Guilfoyle Tel: 08433 09 09 91; 01992 701 763; 07960 776 991Email: [email protected];[email protected]: www.jjfoodservice.com

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

All NFFF Associate Members are approved bythe NFFF Board.

If your company would youlike to learn more aboutbecoming an NFFF AssociateMember please contact Robon 0113 230 7044

[email protected]

FishFriersTHE

REVIEW


It’s Official

The All New Merlin MasterfryIs Now The Most Poweful andEfficient Filter Unit AvailableIn The UK Today

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

SuperpadClear Flow

Single Pass

42cm disc forMerlin, BitterlingAries and Pura

Rectangularfor

Bitterling BLA 170

KiremkoBasket Liner for

4 x Finer Filtration

Premier F24 PremsorbSuperpad Suitable for

Florigo Built in Filtration

Available Now!

SuperpadActivated Carbon

Single Pass

ISSUE 2 MARCH 2016

45FIND US ON

FishFriersTHE

REVIEW


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

Experienced fish and chip fryerrequired for part time work / relief

frying busy shop in Pontypool, SouthWales. Working days are Monday to

Saturday. Please contact Ben on 07737123957 or at [email protected]

JJ on the hunt for fish & chip sales specialists National wholesalersJJ Food Service is onthe look out for newField Sales Areamanagers inLeicester, Newcastle,Manchester andLeeds who specialise in the fish & chip shop industry.

With eight branches across the UK and three moreplanned for later this year in Leicester, Newcastle andDagenham, the business is rapidly growing and lookingfor talent to join the family.

General Manager Terry Larkin said said, “We need lively,outgoing and motivated people to sell our products to fish& chip restaurants and other catering establishments inthe UK. This is a great opportunity for anyone who knowshow to negotiate with people, understands the fish &chips sector and is competent with technology. In return,we can offer a competitive commission based salary (themore you sell, the more you earn) and all the training youneed to help you develop.”

Candidates must be eligible to live and work in the UK.Only successful applicants will be contacted. JJ FoodService Ltd is an equal opportunities employer. Applyonline at www.jjfoodservice.com

Relief Fryer Wanted2 weeks cover for the 1st September to 16th

September covering the two owners.

Must have experience in running a fish andchip shop restaurant and take away.

Having knowledge of ordering stock wouldbe an advantage.

Working days are Tuesday to Saturday ascurrent staff will cover the Monday. We are

closed Sunday.

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

starts at 9.30 Comes with 2 bedroomaccommodation and a garage.

Contact us by email or [email protected] or

01566 248064

ISSUE 2 MARCH 2016

47FIND US ON

DUCT CLEANING SERVICE LTDFor all your ducting needs.

Fully insured. Ducts and canopiesmechanically cleaned and steamed cleaned.

Photographic evidence provided for insurancepurposes, together with a certificate.

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

Duct Cleaning Services we are now TR19 compliant

Tel Michael on 07580799763 or Darren on 07974676224.

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

FederationNoticeboard

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

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

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

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

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

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

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

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

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

Regional Directors for England

Other Regional Directors

Contact your local representative

FishFriersTHE

REVIEW


ISSUE 2 MARCH 2016

10 questions with... Andrew Crook, NFFF Treasurer 1. What would you do with £500,000?

I think I would buy an Aston Martin and a place in Spain andspend some quality time driving over there!

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

In the UK I would love to explore the southwest, never hadchance but plan to do it soon. Abroad would have to beMadagascar, not into beach holidays and Madagascar has tobe the ultimate place to explore to see nature at its mostdiverse.

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

I have to say football, lost interest in watching the Premiershipthough, support PNE so if we ever get up there I reserve theright to change my mind!

Least favourite has to be baseball, I went to a game in Torontowatching the Blue Jays vs Kansas City Royals, the longestafternoon of my life!

4. If you could be granted one superhero power, what wouldit be and why?

Would have to be the ability to fly, spend too much time onMotorways these days, although x ray vision would be goodtoo ;-)

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

Sir David Attenborough, Stephen Fry and Billy Connolly.

6. Describe your perfect weekend.

Just spent the weekend in Ireland tracking down thebirthplace of my Granddad, which was pretty good. Especiallythe Guinness.

7. What is your favourite drink?

Nice Glass of Red, best I’ve had so far is Amerone – but happyto keep doing research.

8. Do you prefer cod or haddock?

Love both, probably have more cod but that’s the main speciesI sell so it’s the one that tempts me the most!

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

Going to a fish and chip cafe, on Friargate in Preston, with mymum and my Gran once a week. My mum then put an offer infor the shop and that was the start of our fish and chip career.

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

I think our industry and the entire supply chain can be veryproud of the way we have all pulled together to ensure fishstocks recover. It has involved a lot of work, from thefishermen right through to ourselves serving fish and chips toachieve this and get the facts out to the general public. I thinkmore shops will be looking to get MSC Chain of Custody toshow unequivocally they source responsibly, I have just gonethrough the process myself.

Potato quality has certainly improved over the last ten yearswith more care being taken with storage and transportationand the introduction of varieties that store for longer. I thinkthe public have come to expect a golden crispy chip and weare able to deliver that almost all year round.

Fish Friers Review Issue 3 2016

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Transcript of Fish Friers Review Issue 3 2016