Sept 2011 - Issue 6 - National Federation of Fish Friers

THE fish friers REVIEW
Nine of the Young Fish Friers group
headed to Newcastle ready for an
early start. As we were visiting
Tyneside, Dan Harding and Craig
Buckley decided we should start our
day with an early morning visit to the
North Shields Fish Market and a
guided tour of Larry’s Fishcakes.
We met Craig Foster of Larry’s outside
his factory and followed him to the fish
market. North Shields is the biggest
Shell Fish Port in the country, trading
around £50m pounds a year. The fish
on sale on this particular day was bycatch
from a landing of scallops. Even
though there was very little fish there
were still around 20 people bidding and even with Craig’s help
the process was hard to follow... bidding for fish is certainly not for
the amateur!
After consuming much needed bacon butties courtesy of Craig, we
headed back to his factory where we could see his production
process up close. Fresh cod & haddock trimmings are purchased
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Young Fish Friers:
Travels to Tyneside
By Andrew Crook www.youngfriers.com
After the first, rather sea sick affected Young Fish Friers trip to Whitby back in June, we
thought it better to stick to dry land for the second trip! Travelling to North and South
Shields, Andrew Crook reports on a day spent with some of the regions key players.
(L-R clockwise) The fish being processed, the team in the factory with Craig
Foster, breading the formed fishcakes, holding courtoutside the factory.
(L-R) Matthew
Martin, Thomas
Wilkinson, Lynda
Fielding, Lee Holt,
Bryan Belcher,
Matt Bedford,
Dean Chappelhow,
Andrew Crook, Craig
Buckley, Richard
Ord, Richard Ord Jr,
Zohaib Hussain,
Matthew Chambers,
Dan Harding
daily from local processors, then
taken to Larry’s factory to be minced
in house (the only dedicated fishcake
manufacturer who still does this, the
others buy in minced whitefish block)
to guarantee that only best quality fish
is available for their fishcakes. The
minced fish is then mixed with
mashed potato and herbs all without
any emulsifiers or stabilizers, ready for
forming into various shapes and sizes.
The formed shape is then coated in a
thin batter, breaded, then placed on
freezing racks to be sold either fresh
or into the blast freezer to be packed
up for Larry’s distributors up and
down the UK. Craig then took us to the Waterfront fish and chip
shop on North Shields fish quay to sample his products.
We were impressed by the local area, the North Shields waterfront
has transformed from just being a fishing port to its current status as
a living, working tourist attraction. The general public flood to the area
to eat fish and chips by the sea and enjoy the rich mix of the active
fish market, the history of the port and modern industry all running
alongside each other. It is great to
see the area booming… and
especially heartening to see fish
and chips at the forefront.
After we had finished at Larry’s
we had a little time on our hands
so Dan made a call and we
headed for an unplanned visit to
Tyne Valley Fish. Tyne Valley,
part of the Smales Group,
supplies fish around the North
East and beyond. Chris Barlett
showed us around the storage
facility and gave us an insight
into the fish market and what we
can expect for the future.
Leaving Tyne Valley we then
headed off to meet the rest of the group at Colmans of South
Shields. This part of the trip was arranged by Sean Lloyd of
Richardson’s in Fleetwood but unfortunately Sean had work
commitments and could not make it. Once sat down, we were
joined by Matthew Chambers, a young frier plying his trade at award
winning shop ‘Pride of Bridlington’, Federation stalwarts Lynda
Fielding and Bryan Belcher of Belfields of Burnley and the FFR’s
very own Thomas Pick.
Colmans is owned and operated by NFFF Executive Councillor
Richard Ord along with his wife Frances and son Richard Jnr. The
business was started in 1905 from a small hut on South Shields
foreshore by Richard’s Great Grandparents. It then progressed to
a larger restaurant and takeaway on the same site, opening another
shop Barrington Street, South Shields and then moving into the
current sight on Ocean Road, South Shields in 1926 where it has
gradually developed into the award winning business it is today.
Split between a traditional shop and larger restaurant, Colmans
exudes quality and with the walls decorated in as many certificates
and awards as there are proud pictures of celebrity clientele, it’s not
hard to see why. As we tucked into a starter of Thai prawn cakes
and more traditional crab cakes, the staff were attentive and clearly
at ease in their surroundings with a friendly and welcoming
atmosphere complementing the light batter and deliciously fresh
seafood. We were soon joined by owner Richard, who true to his
enthusiastic nature for the trade, sat and chatted with the Young
Fish Friers, answering questions and debating the industry.
Full up, we then embarked on a tour of his kitchens where we learnt
all about his techniques, including drywiting potatoes whole and got
to witness a large back-room running like clockwork, full of modern
equipment and innovative methods.
Needless to say the group was suitably impressed and after each
receiving a goodie bag full of branded menu’s, bio degradable
cutlery and other shop literature, perhaps the most noticeable thing
to remember about this fine establishment is the attention to detail.
Be it the constant communication of their sustainable and nutritional
credentials (Colmans is one of the 5 UK fish and chip outlets to
(L-R ) The mornings catch at North Shields Fish Market, (L-R clockwise) Andrew Crook,
Richard Ord, Matt Bedford and Matthew Martin enjoy a splendid meal at Colmans, (bottom
row) it’s all in the details.
Issue 6 September 2011
achieve full MSC Chain of
custody), the elegant crockery
which we were served on or a
customer survey resourcefully
printed on the back of a paper
cutlery/napkin holder, it has the
values and passion of a modern
day fish and chip shop but the
feel and quality of any top class
restaurant.
So after a group picture outside
the shop we all went our separate
ways heading back to different
parts of the country. The visit
was another great success and
bodes well for the future; thanks
go out to all involved in making
the day happen.
To join the Young Fish Friers group please visit
www.youngfriers.com. For more information about joining future
Young Fish Frier events please contact Craig Buckley on 07745
946709 or Sean Lloyd on 07792 968697. Alternatively you can
join the Facebook group, just search for Young Fish Friers.
www.colmansfishandchips.com www.larrysfishcakes.co.uk
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