Fish friers Review - Mar / Apr 2012 - Issue 2 - National Federation of ...

COMING SOON... OFFICIAL GUIDE TO THE NATION’S TOP FISH AND CHIP SHOPS
SEE INSIDE TO LEARN HOW YOU CAN INCLUDE YOUR SHOP IN OUR NEW CONSUMER GUIDE, TO BE DISTRIBUTED NATIONALLY THIS SUMMER
Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
Sustainability: Survey report, pg 6
Food Hygiene Rating Scheme, pg 16
SMS Marketing, pg 23
THE
fishfriers
Issue 2
March/April 2012
“
1913 - 2012 - 99 YEARS SERVICE TO THE TRADE
Sustainability
Special
Our fishermen know the importance of a life-line.
That’s precisely the role of the Fishermen’s Mission.
Since 1881 they’ve served the fishing community.
And they rely entirely upon us, so do something
special on 22nd June – take part in a fundraising
event or simply make a donation to enable the
Fishermen’s Mission to continue their vital work.
Monty Halls (and his dog Reuben)
BBC TV series Monty Halls’ Great Escapes
REVIEW
For more information and how to become a member visit our website at: www.federationoffishfriers.co.uk
”
The Fishermen’s Mission provides
emergency and welfare support to fishermen
and their families 24 hours a day,
7 days a week, 365 days a year.
For more information phone:
0800 634 1020
or email: fishfriday@rnmdsf.org.uk
Registered Charity England & Wales No. 232822. Registered Charity Scotland No. SC039088
www.fishermensmission.org.uk/fishfriday

Pukka Pies Limited • The Halfcroft • Syston • Leicester • LE7 1LD
Tel: 0116 264 4004 • www.pukkapies.co.uk

THE fish friers REVIEW
Contents Points of View
Page 2, 3, 4
News
Page 6,7
Sustainability survey
Page 21
Quality Award profile:
The Good Catch
Page 23
SMS Marketing
Page 30
Young Friers:
Best practice day
Page 33
Slush machines
Page 41
NFFF Activity
round-up
Page 52
10 Questions:
Craig Buckley
Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
By Denise Dodd, General Secretary
Some brilliant news for the industry recently was that the original
Harry Ramsden’s fish and chip restaurant in Guiseley has now been
bought out by The Wetherby Whaler, another well-established family
run fish and chip business. This, the fifth outlet in their chain, will
become the Murphy families flagship restaurant and is currently
undergoing a £500,000 refit carried out by Elite shop fitters.
The national press had a field day when Harry Ramsden’s closed
down at the beginning of the year, sensationalising that this was the
end of great British fish and chips. How wrong can they be!
Issue 2 March/April 2012
We’re also pleased to report that we’ve had excellent response to the
announcement about our consumer guide ‘The Official Guide to the
UK’s Best Fish & Chip Shops’ which will go to print this summer. The guide will feature all the shops in the NFFF
Fish & Chip Quality Award scheme on the deadline of 30th June 2012. We’re having 100,000 copies printed
which we will circulate through the shops in the scheme, Tourist Board offices, local visitor attractions and
hotels etc.
We do still have a few tickets remaining for this year’s President’s Banquet and Ball on Sunday 29th April in
Stratford-Upon-Avon. You’ll find full information on the event and our sponsors inside this issue, and all NFFF
members will have also received additional information about the event with their AGM information packs. If
you haven’t already ordered your tickets then you need to contact us.
This just about leaves me time to welcome our newest Associate members. Intelligent Business Transfer are
here to cater for any business purchases or sales you are planning, and Morrish & Co Solicitors can take care
of your legal requirements. Collins Seafoods import and export frozen at sea fish which they supply directly to
the trade and through wholesalers. You can find out more about all of these companies and our other Associate
members either through our website or in our Business Directory towards the end of this issue.
We hope that you enjoy reading this magazine and if there’s something that you would like to read about, or if
you feel strongly about a particular issue surrounding our industry and want to voice your opinion, we’d love
to hear from you.
Did you know? 20% of meals bought out of home on a Friday night are from a fish and chip shop!
*Ooops! As an update to the last issue’s ‘Did you know?’ the record for the most fish and
chips sold in a day is actually 12,406 fish suppers in 24 hours at Marini’s in Glasgow
Next Issue: Booking Deadline: 30th March - Artwork/Copy Deadline: 5th April - Publication date: 3rd May
Tom Fiona Louise Karen Paul
Fish Friers Review: Telephone: 0113 2307044 Fax: 0113 2307010
e-mail: yoursay@federationoffishfriers.co.uk
Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ
1913 - 2012 99 years’ service to the trade
Founded as the National Fish Caterers’ Review on April 4, 1925.
Designed & Printed by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk
Use your smart-phone to scan the QR
code and learn more about the NFFF
NFFF Team
General Secretary:
denise.dodd@federationoffishfriers.co.uk
Training, Qualifications & Quality Award:
k.clark@federationoffishfriers.co.uk
Membership and Member Services:
l.small@federationoffishfriers.co.uk
Accounts:
f.mcstay@federationoffishfriers.co.uk
Fish Friers Review:
t.pick@federationoffishfriers.co.uk
PA & Quality Award:
p.douris@federationoffishfriers.co.uk
1

THE fish friers REVIEW
2
News
Frankie’s net a
prize catch
John Gold of Britain’s
most northerly fish
and chip shop,
Frankies, Shetland,
was recently picked
out as the lucky
winner of two boxes
of MSC certified fish,
courtesy of Icelandic
UK. Picked out of the
hat by Young Fish
Frier of the Year
Zohaib Hussain and presented by Hannah Arcaro of MSC, the prize draw
was part of the NFFF sustainability survey conducted last year. John
commented, “I’m over the moon”!
Frymax re-designs its
packaging for the future
Frymax, the leading all-vegetable frying fat for the fish and chip
trade, is launching a contemporary new package design to
portray a young and fresh image for the brand.
“We decided to review the branding for Frymax and this involved looking at our packaging to ensure
that it was relevant to our frying audience,” explains Dennis Whybrow, brand/food service manager
for Frymax. “This bright new pack reflects the whiteness and purity of Frymax and the clean taste it
gives to fish and chips. It is an exciting development for Frymax as we look to the future”.
Frymax has maintained its position as a clear brand leader and has continued to grow its volume to
record levels. Whybrow added “The key to the success of Frymax is its product quality and
consistency that help the fryer to produce great tasting food. We want to assure fryers that the
product inside the pack has not altered and that we will continue to produce Frymax to the same
high quality specification”.
The new packaging will appear in the spring. The Frymax point of sale material, including the very
popular Frymax Good Frying Guide and posters has been updated to reflect the new image. These
are available from ukinfo@adm.com or by phoning 0771 4335464.
Putting the CHIP in
chocolate chip cookie –
spud cookies on menu in
UK chip shop
A Birmingham chip shop recently
reinvented a biscuit favourite by
putting a real novelty on its menu -
chocolate chip cookies made with
actual chips.
The wacky recipe took three months
to perfect before being launched in
NFFF members, Chamberlains Fish
and Chips in Oldbury, Birmingham, to celebrate Chip Week, which ran
between 20-26 February.
The revamped recipe offers more than a play on words – golden chips are
used to replace chocolate chunks and mash potato is mixed with the
ingredients to form the base of the cookie, producing a distinct spud flavour.
The recipe was developed in conjunction with London-based cook Paul
Jackman and underwent months of testing before given the seal of approval.
Simon Shaw, owner of Chamberlains, which recently won ‘Best
Newcomer to the Fish & Chip
Industry’ at the National Fish &
Chips Awards 2012, says:
“People love chips and
chocolate so we thought we’d
combine the two and have a bit
of fun by reinventing a classic
recipe. We trialled the cookies
with a few customers and they
went down really well. They’ve
got that gooeyness of soft
cookies with a real bit of crunch
from the chips.
Simon Shaw shows off the cookie with
staff and customers
“We put the cookie on the menu for one day as a bit of fun, raising some
money for charity in the process. The offering may be slightly untraditional,
but we are glad customers gave it a try as part of the Chip Week
celebrations!”
NFFF: We want
your pictures!
In an on-going effort to
collate and build up a library
of pictures documenting
the history and evolution of
the fish frying trade, the
NFFF is appealing to all our
members and associate
members to get in touch if
you have any historic
pictures that you are willing
to share. A good example is
of this picture of an early trade show that we found in our
archives, but we are sure there must be plenty more out there.
Be it of early shops, ranges and equipment or advertisements,
we would love to hear from you.
If you have any historic pictures that you are happy to share,
please contact Thomas Pick on 0113 230 7044.

News
NARM honour Bill Crook
with training school plaque
Issue 2 March/April 2012
(l-r) The plaque itself,
Andrew and Pat
Crook with Dave
Atkinson (right), (l-r)
Mark Drummond,
Andrew Crook, Pat
Crook, Dave Atkinson
and Gregg Howard
“Bill seemed to be on a mission, to promote the "Britishness" as he would put it, of the British manufacturing of frying ranges, and a whole host
of other equipment. From the first time I met Bill, the thing that struck me most about him was his love and enthusiasm of the industry. He
portrayed the energy of a man in his early thirties, not one of a man of his age that looked to retiring!” These are the words of Dave Atkinson,
President of the National Association of Range Manufacturers, regarding our former President Bill Crook, who sadly passed away in February 2011.
To honour Bills work and sit above the ME-FF frying range which was installed by NARM last year in our training school, a plaque was recently unveiled
at a small ceremony at the training school. In attendance were the full Executive Council along with Bill’s wife Pat and son Andrew Crook. General Secretary
Denise Dodd commented, “Bills involvement with the NFFF lasted over a decade. He was totally dedicated to his role as National President and he worked
hard on behalf of the Federation and its members, supporting the fish frying trade, promoting industry training and qualifications and developing business
relationships. We are delighted to unveil this beautiful plaque and would like to thank NARM for kindly donating it to the training school”.
NFFF working with Trading
Standards to expose award
cheats
Increasingly, I receive complaints about
fish and chip shops that continue to
display the old Seafish Friers Quality
Award logo (above right), despite the fact
that the scheme was discontinued over 18
months ago. The Seafish award was valid for
one year and the final inspection in the scheme was carried out in
October 2010, this means that any fish and chip shop displaying
that logo after October 2011, are misleading their customers.
The logos for both the expired Seafish award and the new NFFF
scheme are registered trademarks and you may not be aware that it
is an offence to misuse company logos and promotional materials, in
such a way that the public is misled.
In order to protect the fish and chip businesses that have subscribed
to the new scheme and gone through the assessment process to
legitimately earn the right to display the new window roundel, we are
now notifying Trading Standards of the position.
The continuation of displaying the old roundel is evidence that
belonging to a quality award scheme does offer a marketing
advantage, so perhaps shops wishing to promote their business in
this way should apply to become a member of the new scheme,
rather than awaiting a visit from a Trading Standards official.
By Denise Dodd, General Secretary
Hewigo helps Jeevan take an
‘opportunity in Harborne’
“Always take your opportunities when they come
your way,” says Jeevan Singh who runs the ‘Plaice in
Harborne’ Fish and Chip Shop with wife Kieran.
An electrician by trade, Jeevan took his first opportunity
a few years ago when he bought and extended an offlicence
in this busy area south of Birmingham. Many of
his customers complained that they had to travel quite a
distance for decent fish and chips. “I had a large double
garage at the side of the off-licence and I thought why
not. I had a few problems with planning but a lot of
support from residents and eventually the planners saw that there was a real need in the area.”
Determined to do it right from the start, Jeevan took a training course run by the NFFF and invested in
a Hewigo 3-pan Advantage High Efficiency range with the latest eye-level touch screen computerised
controls, automatic twin-pipe filtration, candescent curved stainless steel panels with multi-coloured LED
lighting and a sectioned display box with open-out panels for easy
cleaning. Hewigo also integrated a refrigerated display into the servery
counter with a matching curved edged counter.
Phillip Purkiss, General Manager of Hewigo UK says, “Jeevan and Kieran,
although new to fish and chips, have taken on board a lot of good advice
and are making great progress. Naturally we believe that this is in no
small part due to the choice of a Hewigo high efficiency range which
offers considerable value for money and maximum flexibility for the
fryer.”
For further information contact Hewigo on 0121 544 9120
3

THE fish friers REVIEW
News
Original Harry Ramsden's to be
revived by Wetherby Whaler
The first Harry Ramsden’s Restaurant to open has been resurrected by
another Yorkshire restaurant group. The Wetherby Whaler group, the
Yorkshire fish and chip restaurant and take-away chain, has stepped in
and saved the iconic fish and chip restaurant in Guiseley.
The Harry Ramsden Guiseley Restaurant opened in 1931 in an art nouveau
styled building, which still boasts some of its original features. The
restaurant once served a record number of portions of fish and chips as
crowds made it one of the most popular eating establishments in the UK.
From Guiseley Harry Ramsden took his ‘famous fish and chips’ nationwide.
The restaurant also attracted star names including Margaret Thatcher, who
paid it a visit during her 1979 and 1983 election campaigns.
The Wetherby Whaler is a leading player in the popular fish and chip
restaurant and take-away market in Yorkshire. It has restaurants and takeaways
in Wetherby, York, Pudsey and Wakefield. The Guiseley restaurant
will continue the Wetherby Whaler tradition of value for money with great
fish and chips in first class surroundings.
The former Harry Ramsden’s will undergo a £500,000 refurbishment
designed to bring the restaurant up to date, while maintaining the
atmosphere the restaurant was renowned for. The famous chandeliers will
be updated with brand new fittings, ensuring the restaurant will deliver the
same impact on 21st Century customers as it did 80 years ago.
Dependent on the structural safety of the building, it is hoped that it will be
possible to preserve Harry Ramsden’s original ‘shed’ – the first fish and chip
shop opened by Harry Ramsden. The wooden building was used to serve
Harry’s first portion of fish and chips in December 1928 and will be
protected as part of the restaurant’s rich history.
Despite the difficult economic climate the Wetherby Whaler group has
continued to expand in recent times and now has more than 200
employees. It was started when Phillip and Janine Murphy bought the
original restaurant in Wetherby in 1989. A second generation of the
Murphy family is now involved; daughters Joanne and Caroline. This has
4
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Issue 2 March/April 2012
Phillip Murphy of The
Wetherby Whaler group
spurred further investment in the business and led to the development of
the new flagship restaurant in Guiseley.
Phillip Murphy said: "The famous fish and chip restaurant in Guiseley is the
spiritual home of Fish and Chips in England. It would be a national scandal
if it were to close at this time of economic uncertainly. Our investment has
saved a Yorkshire landmark and will ensure the tradition of fine fish and and
chips continues at this important location.
"The new Wetherby Whaler in Guiseley will be our flagship restaurant. We
expect it to recapture the atmosphere and flavours of Harry Ramsden’s best
years. We are confident that with the right investment, careful attention to
detail, great tasting fish and chips and excellent value-for-money we will
make a lasting success of this new venture and return the restaurant to its
glory days.
"Our family-owned business is built on solid foundations and this has given
us the confidence to invest. It fits perfectly with our business strategy of
controlled growth and accentuates our belief that Yorkshire is a great place
to do business.”
Caterway relaunch Leeds cash & carry
with 1st April open day
Caterway, the leading wholesaler to the fish & chip and fast food trade, has announced plans to re-launch its Leeds cash &
carry operations with an open day on Sunday 1st April at its Leeds depot.
Rob Atkinson, Caterway Managing Director, commented, “we have historically been very strong in our delivered trade in the Leeds area and that will continue but we are
now giving fresh focus to the cash & carry side of the business for all those customers who’d rather come along, have a browse and pick up some special deals.”
The open day, which starts at 1030h until 1600h, will feature entertainment for kids, live cooking, a visit from a local celebrity and some incredible “on the day only” deals.
Vinny Lofthouse, Leeds Depot Manager, explained, “It’s going to be a cracking day and I can’t wait to welcome everyone to the depot and show them all the work we’ve
done to upgrade the place and make it a first rate cash and carry. I think everyone will be surprised at some of the deals we have on offer.”
A whole host of major suppliers to the fish and chip and fast food trade have already confirmed attendance to the event including Drywite, Kerry, Middleton’s, Blakeman’s,
Double A Kebab, Heinz and ADM Milling.

COMING SOON…
Offi cial guide to the UK’s top
FISH AND
CHIP SHOPS
Join the scheme today
to be included FREE in
this national guide!
This handy consumers’ pocket guide book featuring
all NFFF Fish & Chip Quality Award holding shops is
scheduled to go to print on 30 June 2012 in time for
the holiday season.
100,000 copies will be distributed through the award
holding fi sh and chip shops, tourist information centres,
visitor attractions and hotels throughout the UK.
Only shops that hold the Quality Award when the
guide goes to print will be included. The guide
will also be available for download through the
dedicated Quality Award scheme website.
100,000 copies circulated
Consumer focused
Nationwide distribution
Three levels of listing available
Website download
Don’t miss out! Applications must be
in by 31 May to be in this year’s guide,
so if you haven’t applied yet, do it today!
Call 0113 230 7044 or visit
www.qualityfi shandchips.co.uk
MIDLANDS
Derbyshire, Gloucestershire, Herefordshire, Leicestershire, Northamptonshire,
Nottinghamshire, Shropshire, Staffordshire, Warwickshire, West Midlands, Worcestershire
THE JOLLY FRYER
49 The High Street, Cheltenham, Gloucester, GL52 7EG
T: 01452 786 524 E: mrjolly@jollies.co.uk
www.jollies.co.uk
THIS IS THE PLAICE: 96 Priors Road, Brierley Hill, Dudley DY5 7DL
T: 01902 656242 www.thisistheplaice@dudley.co.uk
YE OLDE ENGLISH CHIPPIE: 19 Cumbernauld Street, Kidderminster DY11 5ED
T: 01902 123123 www.yeoldeenglishchippie.co.uk
YEW TREE FISH BAR: Yew Tree Shopping Centre, 47 High Street, Coventry CV3 4FG
YORK STREET CHIPPY: 22 York Street, Kingswinford, West Midlands DY6 9UP
YOUNG’S FISH BAR: The Waterfront, Dudley, West Midlands DY5 2KL
YOUR FRIER: 68 The Market Place, Yardley, Birmingham B26 3EG
EASTERN ENGLAND
Cambridgeshire, Lincolnshire, Norfolk, Rutland, Suffolk
Offi cial guide to the UK’s top
SHOP NAME
SHOP NAME: 37 Denmark Street, Diss, Norfolk IP22 4XX
T: 01379 642412 www.xxxxxxxxx.co.uk
FISH AND
CHIP SHOPS
10 The Quayside, Norfolk, NR23 1AB
T: 01328 123456
www.frenchsxxx.co.uk
SHOP NAME: 143 Moor Lane, North Hykeham, Lincoln, Lincolnshire LN0 9AX
T: 01522 686944 www.xxxxxxxxx.co.uk
SHOP NAME: 25 Market Place, Market Deeping, Peterborough PE6 8EA
SHOP NAME: 1000 High Street, Market Deeping, Peterborough PE6 8ED
www.qualityfishandchips.co.uk 5
The sign of quality fi sh and chips
Buy with confi dence where you see this sign
2012
Application deadline
31 May
2012

THE fish friers REVIEW
The UK’s fish and chip industry is currently worth around £1.2 billion serving up some
382 million portions of fish and chips each year through 10,500 or so outlets. Nearly
a fifth of all fish sold in the ‘out of home market’ comes from a fish and chip shop.
I’m certain that we all want our future generations to be able to enjoy fish and chips
just as we and our predecessors have been privileged to have done for the past 150
years. But stocks of some fish species have come under threat in certain fishing waters,
partly due to previous over fishing and other environmental pressures. This has
brought about the introduction of more controls and measures to ensure these fish
stocks are more carefully and responsibly managed to ensure future supplies.
How is this being managed?
The Marine Stewardship Council (MSC) is an international non-profit making
organisation which was set up in 1997 to promote solutions to the problem of
overfishing. They run the only widely recognised environmental certification and
ecolabelling programme for wild capture fisheries and this is the only seafood label
that meets the highest international ecolabelling guidelines.
The MSC operates two standards, one for well managed sustainable fisheries and the
other one for traceability. In order to bear the MSC label, every link in the supply chain
– from ocean to plate – has to be certified for traceability. So if you buy fish with the
MSC blue tick, you know it can be traced back to the certified, sustainable fishery that
caught it.
any major supermarket and you’ll find haddock or cod fillets carrying the distinctive
blue MSC ecolabel, or stop off at Marks & Spencer and pick up some delicious Scottish
haddock also bearing the distinctive blue tick logo. The brand is building rapidly and
the consumer is looking out for it before they make their purchases.
We know some shops already have the MSC Chain of Custody certification as do some
fish suppliers and you just have to look at the MSC website at
www.msc.org/supplierdirectory to find out who they are, but to date only a few of the
fisheries supplying the UK has MSC certification. This is all about to change, as some
of the Icelandic fisheries that supply around 68% of the UK’s FAS cod and haddock
supplies are about to join the scheme.
But what is the view of our fish and chip shop owners?
To find out just how much impact sustainability issues have amongst buyers in the
UK’s fish and chip industry, we undertook a survey in conjunction with MSC towards
the end of 2011. The survey went live on-line in early October and this was followed
up by a self-completion questionnaire sent as an insert in Issues 7 and 8 of the Fish
Friers Review, before closing on 31st December 2011. I would like to thank all 289 of
you who took the time to complete the survey and send us your entries, your input is
invaluable. Interestingly, 80% of responses were sent by post, and the remainder were
submitted on line.
Let’s have a look at the findings of our survey.
A key question on the survey was Q: When you decide what fish to buy for your
business, do you think about whether it comes from a sustainable fishery?
6
NFFF Sustainability
survey 2012:
Findings report
By Denise Dodd, General Secretary
Today, all you have to do is go to the chilled fish counters or freezer departments of
“
This is strong evidence that
this is now a high profile issue
for the industry that
supplies our market
“
As you can see from the chart below over 70% of fish buyers agreed that it is a factor,
32% being “strongly influenced” and 40% “take it into account”. This is strong
evidence that this is now a high profile issue for the industry that supplies our market.
50
40
30
20
10
0
9.4% 16.9% 40.3% 32%
Q: Which species of fish do you
serve?
Unsurprisingly, Haddock (88% of
outlets) and Cod (85%) top the table,
with Plaice as the next most popular
fish species at 58%. Two thirds of
the participating shops also serve
Scampi.
Q: Thinking about the main
species of white fish that you
serve, how do you usually buy?
Almost 68% of our respondents
only buy frozen, less than 11% of
our respondents buy wet fish
exclusively and nearly 22% buy
both. This underlines the importance
of frozen products in our market.
Sustainability
Special
I don’t think about sustainability
when deciding what I buy
Yes but it does not affect what I buy
Yes, I take it into account when I buy
Yes, it strongly influences what I buy
Total Responses 278
Q: What is the usual country of
origin of the main species of white fish that you serve?
In terms of country of origin, Iceland is the most important source with outlet
penetration of 68%, compared to Norway at 43%, and the UK at just over 25%.
Russian product is bought by nearly 16% of respondents, and Faroese fish is bought
by less than 7%.
80
70
60
50
40
30
20
10
0
68.3% 43.2% 25.5% 15.8%
100
80
60
40
20
0
6.8%
Haddock 88.5%
Cod 85.3%
Scampi 66.5%
Plaice 58.3%
Hake 18.7%
Prawns 14.7%
Salmon 13.0%
Skate 11.5%
Rock 10.1%
3.9%
UK
Iceland
Norway
Russia
Faroe Islands
Other
Mackerel 9.4%
Lemon Sole 6.5%
Whiting 4.7%
Pollock 4.0%

Q: What format do you usually buy?
Product formats – the majority of fish is bought in fillet format, as skinless boneless,
skinless bone-in, or skin-on bone-in as shown in the chart.
Total Responses 278
Q: How important do you/YOUR CUSTOMERS think it is that the fish that
you buy comes from a sustainable source?
Unsurprisingly, the majority of responses were that it is either “very” or “quite”
important that their fish comes from a sustainable source, only 3% said that it is “not
very important” and none said that it is “not at all important”.
It’s interesting to see that there’s a perception that it carries less weight amongst their
customers, some stating that it is either “not very” or “not at all important” to nearly
20% of customers.
Q: Would you be willing to pay more for fish which is certified to come
from a sustainable source?
In terms of pricing, a clear majority (just over 60%) stated that they would be prepared
to pay a premium for certified sustainable product, and only just over a third would
not pay any more. However, over three quarters said that they would not pay more
than 5%. This suggests that it may be possible to charge a small premium for certified
product, but it needs to be proportionate and defensible.
40
35
30
25
20
15
10
5
0
80
70
60
50
40
30
20
10
0
50
40
30
20
10
0
You 73.4%
Your Customers 43.5%
You 22.3%
Your Customers 32%
You 2.9%
Your Customers 17.6%
You 0%
Your Customers 1.8%
You 0.7%
Total Responses 278
39.9% 12.2% 0.7% 8.6% 35.6% 2.9%
Total Responses 278
Your Customers 4%
You 0.7%
Your Customers 1.1%
Whole fish
Skin-on bone-in fillets
Skin-on boneless fillets
Skinless boneless fillets
Skinless bone-in fillets
(Not answered)
Very important
Quite important
Not very important
Not at all important
Don’t know
(Not answered)
Yes, I would pay up to 5% more
Yes, I would pay up to 10% more
Yes, I would pay up to 20% more
Yes, I would pay whatever it costs
No, I would not pay any more
(Not answered)
Q: Do you know the names of the organisations represented by these logos?
We then asked buyers to name the organisations represented by the (nameless) logos
of Fair Trade (as a benchmark), Marine Stewardship Council (MSC), Marine
Conservation Society (MCS), and Dolphin Friendly.
50
40
30
20
10
0
Issue 2 March/April 2012
Fewer than half were able to name Fair Trade, (although they claim to have 77%
awareness amongst UK consumers). In comparison MSC awareness at almost 22%
(compared to around 9% amongst UK consumers) is very positive. MCS awareness is
surprisingly high at 39%, but only a fifth of respondents recognised the Dolphin
Friendly logo. More than one third were unable to name any of the logos shown.
We also asked if they would display a logo or certificate that proved that their fish came
from a certified sustainable source. A remarkably high 72% said that they would, and
a further fifth said they would consider it.
This shows that there is a desire to be seen to be doing the right thing, and a potential
willingness to enter a process that would demonstrate ethical credentials, although
the majority would not be familiar with the MSC chain of custody process at present.
Q: Identify the statement which best describes your opinion about
sustainability in your industry.
Finally, we asked respondents to identify which of a series of statements about
sustainability in the Fish & Chip sector best described their own opinion.
50
40
30
20
10
0
47.8% 21.9% 19.4% 38.1% 36.7%
25.5% 42.4% 6.5% 20.1% 2.5% 2.9%
Total Responses 278
Fair Trade logo
MSC logo
Dolphin Friendly logo
MCS logo
(Not answered)
Fish & Chip shops should be leading the way and
actively buying and promoting sustainable fish
Customers want fish from sustainable sources
and Fish & Chip shops need to meet this need
It’s up to the catching industry and our suppliers to make sure that
the fish we buy is sustainable, we can only serve what is available
Sustainability does not really matter in Fish & Chip shops
None of the above
(Not answered)
Over 40% agree that there is a requirement to meet a customer driven need, and over
a quarter think that the industry should be “leading the way” in terms of their buying
and promotional activities. Only 6.5% thought that the catching industry and their
suppliers should take all the responsibility, and a significant minority said that
“sustainability does not really matter”.
Overall, these responses are further evidence that sustainability is very much on the
business agenda for the UK Fish & Chip market.
Summary & Conclusions
More than two thirds of those surveyed recognise that sustainability does matter, either
because it is a customer expectation that the industry needs to meet, or because the
industry should be taking a leadership position.
Sustainability is increasingly becoming a key factor influencing buying decisions in a
high percentage of buyers within this group. The majority of outlets would consider
paying a small premium for certified sustainable fish, although for a significant minority
of outlets price would be an over-riding factor.
Awareness of MSC and MCS is relatively high, but there is a clear need and the
potential to raise the profile of MSC. The scale of opportunity in this market in terms
of sales volume for certified sustainable products and potential consumer outreach is
substantial, and both suppliers and MSC should be further developing their plans to
realise this potential.
The NFFF will continue working closely with MSC towards making the Chain of Custody
certification a simpler and more accessible option, for those fish and chip shop
businesses who want to become involved in this process.
Please look out for Issue 3 of the Fish Friers Review when NFFF Media co-ordinator
Thomas Pick reports back from a press trip to Lofoten, Norway to see sustainable
fishing practices being implemented first-hand at the recently MSC certified North
East Arctic Cod and Haddock fisheries.
7

THE fish friers REVIEW
At the time of writing, there are only ten fish and chip shops in the UK with Marine
Stewardship Council (MSC) certification. As the certification procedure is not that
challenging, and getting easier all the time, with real business benefits to be had upon
certification; the question must be asked... why have you not applied yet? Great work
is going on behind the scenes between the NFFF and MSC to make the process easier
so now is the time to take steps to a sustainable future.
Perceived Value
We found MSC certification to be a fantastic marketing tool. Their ecolabel (that you
need certification to display) is getting to be well known by the general public and you
see more and more MSC fish in the frozen food cabinets of all the leading
supermarkets. To be able to have the MSC logo on your menus, shop window, website
etc. is a great plus. It adds perceived value in the eyes of your customers, by adding
to their feel-good factor when munching your fish and chips. Plus the wonderful thing
is that there is only a minimal additional cost to you of purchasing MSC fish compared
to non-MSC. For you to benefit from being certified, the chain needs to be complete
from the sea to the final consumer. The fishery, the wholesaler and you all need to be
certified – but many fisheries and suppliers already are so you may be just the last link
in the chain.
MSC fisheries grow in number every year and there are numerous UK national
wholesalers that are MSC certified, we buy from Fastnet and Smales, but there are
lots and lots more, please check out the “Find a supplier” section on the MSC’s
8
A Shining Light
As current holders of the National Fish & Chip
Award’s ‘Good Catch’ Award, Peter Fraser of
Harbour Lights in Falmouth knows more than most
when it comes to the benefits of sourcing
sustainable seafood. We hear from Peter on how
achieving Chain of Custody is helping his business
Richardson’s Fish Bar
Richardson’s who already have
a reputation for serving
excellent quality fish were keen
to source sustainable Cod and
Haddock while maintaining the
highest possible quality. By
working directly with their
network of trawler owners,
Smales were able to provide the
solution, sustainable MSC
certified frozen at sea Cod and
Haddock, caught within the deep clean waters of the Barents Sea.
Chris Richardson, owner of Richardson's Fish Bar said “It has been a worthwhile
process to get MSC accreditation, we wanted to demonstrate our commitment
to sourcing only the best quality fish from sustainable stocks and we are pleased
that Smales are able to help with our sourcing of MSC approved Cod &
Haddock.”
If you would like to know more about availability of MSC Frozen at Sea Cod &
Haddock please contact Lewis Smales on 01482 324997 or email
lewis.smales@smales.co.uk
RockFish
Dartmouth’s RockFish Seafood & Chips, owned by food writer and restaurateur
Mitch Tonks and business partner and long term friend Mat Prowse have now
achieved MSC certification. Rockfish will be offering its customers certified
sustainable Norwegian cod and haddock as part of its everyday menu.
Mitch Tonks explained: “Everyone in the seafood industry is aware of
sustainability and the issues surrounding it. We are fortunate to be able to buy
Peter (far right) and members of his
team proudly display the ‘blue tick’
Sustainability
Special
website: www.msc.org. You would have no difficulty in sourcing MSC Cod, Haddock,
Hake, Prawns and Salmon but the list increases all the time.
Has being MSC certified helped my business?
Definitely a big “Yes”. Let’s get specific:
4 What a fantastic PR story it will be for your shop. Was for us, even got invited in to
Radio Cornwall to talk on air about sustainable fish & the Harbour Lights
4 Your shop will have a USP (Unique Selling Proposition) that your competitors are
unlikely to have. You are likely to have always had a quality product but now you
have a bit more to offer. You have more ability to walk away from local price wars.
4 The 15 – 25 age group “get” the environmental message a lot more than us old
timers. They are the future of your business.
The last two years, sales at the Harbour Lights have increased by 15% p.a., despite a
major celebrity chef opening a fish and chip shop 200 yards from our front door. Yes,
I think going fully down the sustainable fish route is a good idea.
If you would like to discuss anything regarding sustainable fish or MSC certification,
I would love to help, please contact me on pete@harbourlights.co.uk or
07971 653013.
Peter Fraser, Owner, Harbour Lights www.harbourlights.co.uk
3 more chippies lead the way to a sustainable future
MSC have had a busy start to the year as three more fish and chip shops have achieved chain of custody
STOP PRESS
direct from our local market in Brixham where the
fishery is extremely well managed. We don’t land a huge
amount of cod and haddock locally and I wanted our
supply of these species to be the best around to match
the quality of the local fish. That meant it had to be
sustainable and line caught, my search took me to
Norway where I believe we found the best fish in the
world of its kind. I am really proud to be able to offer
our customers a sustainable choice of seafood.”
The Big Blue
Cheshire fish and chip fans have reason to celebrate as fish and chip shops in
Wilmslow and Grappenhall have become the first in the county to achieve
Marine Stewardship Council (MSC) certification. The Big Blue chippies now sell
fish from an MSC certified sustainable source with cod and haddock soon to
join MSC certified South Africa hake on the
menu. All of these feel-good fishy suppers carry
a blue MSC eco-label next to them on the menu.
Proprietor Phil Geary explains: “We take pride
in making sure that our customers have the best
choice of fish available to them. We felt it was
the correct thing to do to make a positive
contribution to the future of fish stocks by
undertaking Marine Stewardship Council
certification to show our customers that the fish
& chips that they buy from us come from a
certified sustainable source.”
The NFFF would like to congratulate all of these
forward thinking chippies for leading the way
The Chip Box, in Stewarton, Ayrshire, is now the latest fish and chip shop to gain chain of custody.
Full story next issue!

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““
THE fish friers REVIEW
If you were to take a group of fish and chip shop/restaurant owners and ask them
what the most important aspect of their business is, you would receive a variety of
responses ranging from the quality of the raw materials through to the standard of
the customer service delivered. However, how many of them will state that the
training and development of their staff is the pivotal aspect of managing their
business? Tracy Poskitt, owner of Fish & Chips at 149 in Bridlington, East Yorkshire
says: “Many years ago someone told me your competitors can always copy your
product, but they can never copy your people.” If a business buys a new piece of
equipment, introduces a new item onto their menu or has a poor performing
member of staff, training is the answer to each of these scenarios.
For too long now, too many people have failed to see the opportunities available to
people working in a fish and chip shop or restaurant. However, times are changing
and individuals are beginning to see that they can progress in this exciting industry
and that there is a career pathway. Many of the finalists in the Drywite/National
Federation of Fish Friers (NFFF) Young Fish Frier of the Year Competition over the
past years have benefitted from attending training courses and completing
examinations to develop their skills and knowledge. This competition is definitely
contributing to raising standards in the industry.
Seafish, the authority on seafood, has a UK-wide network of approved training
providers including the NFFF who support businesses and employees in the
seafood industry. These training providers are approved to deliver training
programmes, developed by Seafish, in a wide range of important subject areas. The
benefits of Seafish training courses include cost-effective training programmes,
which are flexible and lead to nationally and third party recognised qualifications.
Seafish and the NFFF offer distance learning programmes in Fish Frying Skills, and
10
What is the
key to your
business
success?
With high street competition constantly emerging from new food service sectors,
one way to keep ahead of the pack is by ensuring your staff are trained and
educated to the highest level. Richard Wardell of Seafish explains how
Many years ago someone
told me your competitors
can always copy your
product, but they can
never copy your people
Staff at Fish and Chips @ 149
with their hard earned certificates
also Customer Service Skills. Based around self-study workbooks and an on-site
shop assessment, these are flexible programmes for fish friers, takeaway counter
staff and restaurant waiters and waitresses. Ben Thorpe works at Pisces in
Fleetwood, Lancashire and says: “I am very proud to have achieved my certificates
in customer service and fish frying. I am happy to get something back from the hard
work and dedication I have put in.”
Ben Thorpe from
Pisces receives his
certificates from local
MP Eric Ollerenshaw
The NFFF also offer one day and three day training courses at their training school in
Leeds, West Yorkshire. The one day course focuses on the practical aspects of
preparing and cooking fish and chips whilst the three day course is a mixture of theory
based modules and practical sessions.
What other qualifications are available to personnel working in a
fish and chip business?
Well, in 2011 a Level 3 Improve Vocational Qualification (IVQ) in Fish Frying
Operations was developed by Seafish and seafood industry employers to support
off the job training and development. It is a nationally recognised qualification and
is awarded by the Food and Drink Qualifications Ltd. The IVQ is ideal for business
managers and supervisors and covers the key areas of fish frying, food safety,
health and safety, staffing, brand management and marketing. Made up of three
individual units, the qualification can be achieved flexibly through a mix of taught
courses and distance learning.
This new Level 3 Award has also been developed to recognise the content of
training programmes such as the NFFF’s three day training course and the Fish
Frying Skills distance learning programme. But the new qualification goes further
than that, as it explores how you operate your business and how you would apply

The three individual units are
Principles of Frying Fish and Chips – a substantial theory unit covering
the essential knowledge of how to combine potatoes, fish and a frying
medium into the nation’s favourite take-away;
Principles of Managing Fish and Chip Operations – another substantial
theory unit. This one covers the requirements of any successful business,
how raw materials, staff, brand and marketing are managed to provide
effective customer service in a competitive commercial market;
Demonstrate Skills in Frying Fish and Chips – a smaller practical skills
unit that provides you with an opportunity to demonstrate just how good a
fish frier you are.
your skills and understanding to managing all the elements that make up a successful fish
and chip business. The qualification provides a framework around which to learn and
recognises the expertise and skills of successful candidates.
There are also nationally recognised Food Safety qualifications available at Level 1, 2 and
3. The Level 1 course is available in Latvian, Lithuanian, Polish, Portuguese, Russian,
Spanish, and English. The Level 2 package is available as a taught course, open leaning
programme or as an online eLearning package whilst Level 3 (Intermediate) is available as
a CD-based eLearning programme. All programmes lead to Chartered Institute of
Environmental Health (CIEH) or Royal Environmental Health Institute of Scotland (REHIS)
accredited qualifications.
A Level 1 Health and Safety taught short course accredited through REHIS is also available
along with a Level 2 Health and Safety programme which can be delivered as a taught
course or studied via an open learning programme.
One business that places the training and development of their staff at the heart of their
business is Frankie’s Fish & Chips in Brae, Shetland. Numerous staff have attended the
NFFF three day training course, received their Fish Frying Skills and Customer Service Skills
certificates following a successful outcome to their on-site assessment. They have also
been a finalist for the past two years in the Staff Training & Development Award category,
sponsored by James T. Blakeman, at the National Fish & Chip Awards. Owner Valerie
Visit our website and find your local stockist
www.americanchipspice.co.uk
T 01438 871 967 Find us on Facebook
CONTAINS NO COLOURING OR PRESERVATIVES AMERICAN CHIP SPICE CO. HITCHIN SG4 8JN
Issue 2 March/April 2012
Johnson says: “The Seafish/NFFF qualifications gained by our employees have proved to
be a great asset to our staff and our business. This flexible learning style and the self-study
materials provided were ideal for our recent candidates to work through, as each module
could be completed on-the-job or in their own time. All of the work and
study required to gain these qualifications were very
relevant to each individual’s daily tasks.”
If you believe that your team of people are the key
to your business success and would like
further information about the training
programmes outlined, please contact Lee
Cooper of Seafish on 01482 486482, email
l_cooper@seafish.co.uk or Karen Clark
of the NFFF on 0113 230 7044 or email
k.clark@federationoffishfriers.co.uk
MEMBER OFFER!
Industry skills qualifications
prices slashed
Fish Frying Skills/Customer
Service Skills
Normally £180 now £100
Dual reduced from £270
to £150 (plus VAT)
Frankies get certified
11

NFFF 76th AGM and Banquet & Ball
At the Legacy Falcon Hotel in the heart of Stratford-upon-Avon
in Shakespeare country
Sunday 29th April 2012
NFFF members AGM 12.00noon to 3.00pm followed by refreshments.
Banquet and Ball 6.30pm till late.
Come and join ‘We happy few, we band of brothers’ and enjoy ‘A dish fit for
the gods’ and why not get ‘As merry as the day is long’?
Perhaps ‘For you and I are past our dancing days’, but there’ll be dancing
well into the night for some.
‘Can one desire too much of a good thing?’ Well we don’t think so ‘We are
such stuff as dreams are made on, rounded with a little sleep’- and we have a brilliant deal for you on accommodation!
Make it a weekend break and enjoy the sights of Stratford too. Bed and breakfast rates:
Single: Double/Twin:
1 night (Saturday 28th or Sunday 29th) £75.00 £85.00
2 nights including dinner on evening of Saturday 28th £165.00 £185.00
‘I like this place and willingly could waste my time in it’ the Legacy Falcon
Hotel, Chapel Street, Stratford-Upon-Avon, CV37 6HA.
Reservations to be made directly with the hotel, telephone
0844 411 9005 and quote group reference 62428 to
take advantage of these rates.
Banquet and Ball ticket price £35 per
person to include an evening of
entertainment with a Shakespearian
twist, drinks reception, table
wines and four course banquet
fit for a King, or the Bard
himself. Tickets are available
through the NFFF head
office on 0113 230 7044, or email
mail@federationoffishfriers.co.uk
So the only question left is ‘To be, or not to be?’ and
early booking is advisable.
Supporters:
STOP PRESS!
Tickets for the AGM and Banquet and ball are selling fast, we encourage anyone who wants to attend to confirm your booking as soon as
possible to avoid disappointment!!
We would like to thank our current sponsors for this year’s event and their continued solidarity and support towards the work of the NFFF.
Senior delegates from all the event sponsors will be in attendance, so don’t miss this opportunity to build a stronger relationship with the
people who supply our trade. Sponsorship options are still available, please call Head Office on 0113 230 7044 for more details.
Principle sponsors:

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15

THE fish friers REVIEW
I am writing this article to inform readers of the Fish
Friers Review of major changes to the current
system of “Scores on the Doors” sometimes known
as “Rate my Place” and what you can do to ensure
that you comply and use the benefits to your
advantage.
New system
The Food Standards Agency in partnerships with local
authorities has launched a national scheme so that all
ratings are the same in England, Wales and Northern
Ireland. This will be known as the Food Hygiene Rating Scheme (FHRS)
with 6 levels, 0 to 5, indicated by a black/white text on a green window
sticker. (Scotland will use a simple Pass or Fail Scheme)
Different schemes
Under the present arrangements, local authorities have different
schemes resulting in a range of ratings. Some are based on 5 stars, 3
stars and symbols whilst others have color scores such as bronze, silver
and gold.
At present Birmingham use H for Hygiene with 5 H’s being the top score.
Some authorities such as Walsall and Sandwell never had their own
rating but have implemented the new system, now in force. Birmingham
and other authorities will be adopting the new system during 2012.
16
What’s the Score?
With the previously regional ‘Scores on the Doors’ scheme having recently been
unified into one National scheme on 1st March 2012, Michael Pili, Training
Manager for the Midlands Seafish Training Association, reports on the new Food
Hygiene Rating scheme and what this means for fish and chip shops
Birmingham rating comparison
Birmingham Rating Food Hygiene Rating
5 H’s Excellent No 5 Very Good
4 H’s Very Good No 4 Good
3 H’s Good No 3 Generally Satisfactory
2 H’s Fair No 2 Improvement Necessary
1 H Poor No 1 Major Improvement Necessary
0 H’s Major Improvement Required No 0 Urgent Improvement Necessary
This is an overhaul of all ratings rather than just an amendment to
wording; standards are becoming higher and Environmental Health
Officers will be visiting all food premises to inspect and assign a
new rating. Do not assume that because you achieved a Very Good
or Excellent on the old scheme you will achieve this with the new
scheme. “It is expected that 94% of local authorities will be on the
new scheme by autumn 2012.”
Please note other important changes:-
You have the right to appeal within 14 days if you are not happy
with your new rating but strict conditions apply.
You may also appeal if a material change has taken place such as
a major refit of the shop or when taking over an existing business.

Discussions are taking place to make it compulsory for the new
rating sticker to be on public display in your premises irrespective
of your rating. However, your rating will be on the local authorities’
website, therefore in the public domain and from time to time, the
media will publish results.
Under the Freedom of Information Act and The Environment
Information Regulation, anyone can request to obtain a full copy
of your inspection report.
The Food Hygiene Rating is based on the following
inspection:-
Compliance with Hygiene
How hygienically the food is handled, how it is prepared, cooked,
re-heated, cooled and stored
SOME COMMON FAULTS
Incorrect storage, dirty fridges and freezers, lack of correct work
wear, food left uncovered, and food not heated to and held at
correct temperature, poor hand wash facilities, and contamination
risk from cutting boards, knives and cloths. Poor food handling
practices.
Structural Compliance with Hygiene
The conditions of the interior structure of the building, the
cleanliness, layout, lighting, ventilation and other facilities
SOME COMMON FAULTS
Generally untidiness, dirty worktops, taps and sinks, unclean walls
and floors, uncovered and broken light fittings, open food waste
bins, lack of pest control and
fly screens, poor hand wash
basin, unsuitable cover to
drainage, unsafe and dirty
equipment, dirty tin openers.
Lack of correct storage for
outdoor, work clothes and
clothes.
Confidence in Management
How the business manages
and records what it does to
make sure food is safe
“
It is expected that 94%
of local authorities
will be on the new
scheme by autumn 2012
SOME COMMON FAULTS
Poor attitude to legal responsibility, lack of and incomplete records,
lack of suitable staff training with records, low standard of personal
hygiene, lack of controls throughout business, illegal signage on
menu. No method or equipment/probes to check food, dirty
probes. The food operator and staff display little understanding and
confidence to comply.
This last section is where the most problems arise.
Looking for compliance
In recent years the Environmental Officers have adapted a business
friendly approach and are looking for compliance, meeting or
exceeding legal requirements. At the very least you should be
operating the Safer Food-Better Business manual. Some local
authorities are still able to supply you with a copy, if not, contact
the Food Standards Agency on 0845 606 0667 and quote code
FSA/1108/1010 for the full pack or code FSA/1043/0306 for the
Diary Refill only. Hard back ring binders are no longer supplied.
The EHO has a huge advantage in that they will have all your
previous inspection records and even if you are a brand new food
Issue 2 March/April 2012
outlet in a new area, it will not take them long to assess your
strengths and weaknesses
Understanding the scheme
The Annex 5 scoring system will be used during an EHO inspection,
any breaches of the above will result in penalty points against you
and more than 5 points in any of the above sections will result in a
down grade of rating. Under a complex scoring system, more than
10 points then more than 15 points against you FURTHER lowers
your rating. However, having no training records or the correct
documentation will score more than 20 points against under the
Confidence in Management section, this therefore equates to a
Rating Score of 1, Major Improvements Necessary, BEFORE any
other sections and points against you are considered.
The EHO have an Inspection Frequency Table, that is how often you
will be visited, Category A being at least every 6 months, D being
at least every 2 years. Category E is an alternative enforcement
strategy. Most fish and chips should fall under the C and D category,
visits at least every 18 months or 2 years.
Investment in success
Well done to the shops that achieve the highest rating in the new
system. Learning and Training is a continuous process and should
be viewed as an investment in the success of your business.
Staff Training and Development is a key factor as they represent
your shop to the customer. The ultimate award is to gain the Fish &
Chip Quality Award. This award is an in-depth check of all aspects
of your shop, including your fish sustainability policy, training and
management controls and your products, raw and fried. Shops that
gain this prestigious award can
join the elite club of the best
“
shops throughout the UK and
use it as a tool to market their
business.
To the fish and chip shops that
only have a rating of 2, 1 or 0,
you have a serious problem.
The Environmental Health
Officer (EHO) has the power to
take action against you which
can include a short time period
to comply, closure of the
business, legal action, fines and adverse publicity. You should be
aware that if you are found guilty in court for breeches of food
safety, you will have a CRIMINAL RECORD. After all that, if you
wish to remain in business you still have to carry out all the
outstanding work to comply with the law.
The Environmental Officer can insist that ALL food handlers are
trained to Level 2 and that ALL managers and supervisors are
trained to Level 3 and full records are kept for all staff. Ask your EHO!
Trading conditions are tough but the same for everyone. All the major
food outlets have just announced plans to expand their number of
premises and open training schools for their staff.
They want to get ahead of the market and take advantage of the
publicity the new FHRS will generate. The public will know BEFORE a
purchase, which food outlets prepare and serve food safely, so be
aware of the new scheme and be sure to invest in the training and
systems that will keep your business both in compliance with the law
and promote the highest standards of health and hygiene to the public.
By Michael Pili, Training Manager for the Midlands Seafish Training Association
17

THE fish friers REVIEW
Roland Geordie
The thoughts of a Northern fryer,
trading in a Cornish harbour
The things they say
As I write these articles I often wonder if I’m preaching to the
converted. We all stand in the same place, at the same times of
day, cooking the same things, albeit slightly differently. We all
encounter the same personalities and I’m sure asked the same
questions. Customers, love ‘em or hate ‘em… we cannot do
without them. The job would be a lot easier if we could do
without them... and staff... and the VAT man. But... we do need
them, except the VAT man. And sometimes we even love them
(again, forget the latter).
At very busy times we have the basic things in the top box like cod
and plain and battered sausages. This is the product we know is
going to go out the door within
5 minutes of being cooked. For
other things we have notices
saying ‘Cooked to order
Haddock’, ‘Chicken Nuggets’,
‘Kids Boxed Meals’ etc. etc.
“
Your daughter has just
bought FISH and chips
and she is a vegetarian?
So even with these signs saying
‘PLEASE ORDER blardy, blah
ON ARRIVAL’ and then the
question… ‘Do you have to order Haddock?’ YES, I say. Anything
that says ‘PLEASE ORDER ON ARRIVAL’…. ‘Can I have a Haddock
then please?’
We ask our customers lots of questions when they come to the
counter. Things like would you like salt and vinegar and would you
like it open or wrapped? One lady who was asked would she like
her fish and chips twice, open or wrapped? Replied with, ‘why, what
is the difference?’ I had to explain that open was to eat now while
walking around the harbour and wrapped is to take home and eat
in front of the telly. ‘But I’m on holiday, I live 200 miles away, they
will be cold by then’ came the reply.
How many times have we all been stood in the dark with your coat
on and the door locked ready to go home only for someone to
knock on the door and when you go and unlock it say ‘hello’
through the crack, ‘are you open?’ ‘It says closed on the door, but
I suppose you’re open’, ‘No we ARE closed’…’I will have two Cod
then’.
Now if we have any inkling that someone in the queue is a
vegetarian, then we point out that we fry in beef dripping. One
afternoon a lady came into the shop and tapped on the top of the
range to get my attention, I said hello… LADY: ‘my daughter has
just bought Fish, Chips and Mushy Peas from here and she is a
vegetarian and you fry in beef dripping!!’ ME… ‘Your daughter has
just bought FISH and chips and she is a vegetarian?’ LADY ‘Yes, and
you fry in beef dripping’, ME ‘But she had a FISH’, LADY ‘Yes, Fish
and Chips cooked in Beef Dripping’, ME ‘But how can she be a
vegetarian if she eats FISH??’,
LADY ‘But you fry in Beef
Dripping’. Oh dear I’m getting
“
Issue 2 March/April 2012
fed up by now... ME ‘my
daughter is a vegetarian also
and when we go out anywhere
to eat she always asks if there
is anything suitable for
vegetarians and asks about
ingredients, did your daughter
ask anyone what we fry in?’ LADY ‘No, but you fry in Beef Dripping
and she had Fish and Chips and she is a VEGETARIAN’... and she
stormed out!
Other random things... Do you do bags of chips? Is this vinegar? Do
you sell HAIR GRIPS?
The thing is, no matter what they say or do we DO love them. So
we have to remember that if they did not come in saying silly
things, what would get us through the day?
On a final note, the Christmas lights were being put up here in
Mullion where we live at the end of November. I stood watching
and then asked ‘when do they all get switched on?’ ‘The 16th’
came the reply ‘16th of when?’ I asked. The fella up the ladder
looked down at his mate holding the ladder and said ‘the things
they say’...
19

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®

THE fish friers REVIEW
Quality
Award profile:
The Good Catch
With so many chippies across the country
being run by hard working families, The Good
Catch is no exception. But it’s the next
generation who have taken on this family
business and are pushing it in new and
exciting directions. We caught up with Alison
Mattravers (neé Pittaras) to hear how
achieving the Quality Award has helped them.
FFR: Please tell us a bit about your
shop, the back ground, how you got
started in Fish and Chips?
Alison Mattravers: The Good Catch
Fish & Chip Shops are family run by
four brothers and sisters; Alison
Mattravers, and Chris, Michelle and
Robert Pittaras. Our family have been
in the Fish and Chip industry for
over 40 years. Over the past 5 years
we have taken over the family
businesses from our father, and the
four of us are now running The
Good Catch Fish and Chip Shops in
the Hale and Flixton areas of
Manchester.
We offer a top quality traditional Fish
& Chip Shop menu, with a selection
of fish to choose from. We have combined a traditional food menu, with a
modern view on sustainability and eco friendliness. Paper bags and boxes are
used rather than plastic bags; we recycle wherever possible, the oil used in the
shops has the Green Palm Sustainability Stamp; and sustainable fish are
available on the menu every day.
Due to the success of our current shops, we also have a 3rd Chip Shop opening
later in the year in Liverpool. All going well we are hoping to expand further in
the future.
FFR: How did you first hear about the NFFF Fish and Chip Quality Award?
AM: We heard about the award as one of our shops held the Seafish award last
year.
FFR: How do you feel the NFFF Fish and Chip Quality Award has improved upon
the previous Seafish Award?
AM: The main thing we have noticed from the NFFF is the level of support and
communication we have received throughout the entire process. The
communication we had with members of the NFFF before we entered for the
award was fantastic. There was always someone there to answer any questions if
we had any.
During the judging process we found that it was extremely thorough. Sarah, the
lady who judged our shops, had lots of information for us and was kind enough
to offer words of wisdom from her many years experience in the industry! This
was all really good practical advice that we took on board in both our shops.
Also since we actually won the award we have had really good communication
and support from the NFFF.
FFR: Why did you want to attain the Fish and Chip Quality Award?
AM: There were three main reasons why we were really keen to attain The Fish
We were thrilled with the
news that the shops had
passed the assessment,
as we feel that the hard
work from us and our
staff is being rewarded
““
and Chip Quality Award; we wanted
to promote our dedication to our
customers, improve our knowledge,
and boost business.
We were thrilled with the news that
the shops had passed the
assessment, as we feel that the hard
work from us and our staff is being
rewarded.
FFR: How has receiving the Fish and
Chip Quality Award helped your
business since receiving it?
AM: Since receiving the award we
publicised our achievement in the
local papers, which has really helped
business. Our existing customers are
buying with more confidence and
also new customers have decided to come along and try us out since hearing
about our award.
It was not an easy task achieving the award but well worth the effort! We have
learnt a lot throughout the whole process and can see the benefits of our hard
work paying off in our shops.
FFR: How has becoming a Fish and Chip Quality Award holder been received by
your customers?
AM: Our customers seem to be really proud that their local chippies have
achieved the NFFF Quality award. Everyone who has heard about it has been
full of praise and shown their support to our shops. We have always made sure
that everything is consistent over our two shops, in terms of food quality,
customer service, and general upkeep. As both of our shops have achieved the
award all of our customers can see this level of consistency now and we have
found that more people are now coming to both shops if they are in either of
the local areas.
FFR: How have you worked with the local media since receiving the Fish and
Chip Quality Award?
AM: When we heard that both of our shops have achieved the award we
contacted the local papers to advertise it. Articles and advertisements went in
the paper and we also had a promotional day in the shops to invite our
customers to celebrate the achievement with us. To our surprise this too went in
the paper!
FFR: Do you have any future plans to help promote your shop being a Fish and
Chip Quality Award holder?
AM: We have promoted our award in our shops, in local media and also on our
website and we will continue to do so.
www.qualityfishandchips.co.uk
Issue 2 March/April 2012
21

THE fish friers REVIEW
SMS/Text Message marketing:
The marketing channel to keep
customers coming back
Textlocal.com
How does the system work?
Textlocal.com offer an online-based ‘Messenger’ service, this is free to open, with
no monthly fees. It has no minimum contract period and no commitment is required.
The Messenger service allows you to send SMS texts to an individual or groups of
people online in seconds using a simple three step process:
1. Import a spread sheet or type in your customer numbers
2. Type a message of up to 640 characters
3. Press send or schedule to go at specific time
Other features include: - delivery reports to
track how many messages have been
received, messages can be scheduled to be
sent at specific times and templates can be
set to match your business branding
including pictures and graphics.
Pricing
The Textlocal system works by purchasing
‘bundles’ of credits (text messages), these
range from packages of 100 into the
millions. There are then different charges,
for opting in to short codes and receiving
texts (to add customer mobile numbers to
your database) or receiving replies to the texts you send out.
To set up an account whereby the end users opt in to receive texts just by sending
a Keyword, this is free, as is receiving replies to an existing mobile number. The
pricing then changes depending on whether you want to use dedicated long or
short numbers which can be used to monitor specific campaigns
Benefits
Commenting on the power of text message marketing, TextLocal.com outline a number
of benefits.
The benefits of SMS in particular are clear; businesses need to capitalise on SMS to
support their overall marketing strategies and use messaging as the main force driving
customers to the counter. “We believe SMS is and will remain a significant marketing
Issue 2 March/April 2012
As consumers become increasingly dependent on mobile phones and as mobile technology
becomes more sophisticated, it is no surprise that businesses in the chip shop industry are
looking to mobile marketing solutions to increase sales. With several options available, The
Fish Friers Review speak to two of the leading companies providing text marketing services
We believe SMS is and
will remain a significant
marketing channel to
drive sales and profits
for chip shop businesses
““
channel to drive sales and profits for chip shop businesses” – at a fraction of the cost
associated with mobile advertising campaigns. It gives a campaign the added power to
communicate with targetted groups of opt-in customers and build on those relationships
through permission and trust.
Regular contact with customers is a key aspect of building customer loyalty and ensuring
repeat business, SMS is a perfect tool to connect with customers and boost sales in the
short-term as well as providing excellent ROI in the longer-term.
It can be used in a number of ways - a promotional tool advertising meal deals, alerts for
opening hours or even directing customers straight to a bespoke mobile web page
advertising the latest menu updates. Overall,
mobile allows businesses to directly
communicate with the consumer on the move.
Textlocal Managing Director Darren Daws said,
“Mobile messaging is a no-brainer for chip
shop owners. The relationship they have with
their customers doesn’t have to just be
transactional. They can offer customers
discounts, meal deals and money-off
vouchers, all to improve footfall. Adding SMS
to any marketing campaign allows customers
to text for more information so the follow-up
is able to become more targeted, locationbased
and direct, we have seen this work
particularly in the fish and chip shop industry.”
Mobile messaging works for large and small businesses alike. Smaller owner operated
brands like Shelly’s Restaurant in Warrington, created a campaign that generated more
than £400 worth of bookings within 5 hours of sending a promotional offer via SMS
costing just £28. Communicating in this way to their database of opt-in contacts they had
received a sales return of 14 times the initial investment.
Similarly, international fast food brand, Papa John’s Pizza use SMS with Textlocal.com to
market special offers on weekends when they want to boost sales. In a recent campaign
they increased sales growth by 31.7% in just 3 days.
Mobile messaging provides a growth in ROI above other marketing tools, as campaigns
are measurable in a way they haven’t been until now.
Continued...
23

THE fish friers REVIEW
Combine this with the growth in the use of Smartphone technology and it’s clear why
campaigns are benefiting from improved targeting with SMS. No longer are you limited
to 160 characters of text, the use of Smartphone technology and the public acceptance
of tiny URL’s on social media platforms, means that SMS can be used as the tool to link
to a bigger picture. SMS can be used as the ‘hook’ needed to direct the reader to where
they need to be online, faster than if they were left to their own devices. Links to apps,
videos and web pages, or even menus are easily incorporated into a mobile message,
making SMS a vital tool working hand in hand with other mobile marketing tools to achieve
greater ROI for every campaign.
There is no substitute to direct, targeted marketing which can alert people as soon as they
are in the vicinity of your chip shop, restaurant, or café and communicate promotional
incentives or offers.
Darren Daws concluded, “Any tool which allows a business owner to grow their customer
data and intelligence, and then allow you to communicate targeted messages to them
directly, is powerful, and it’s right there in your hand – the humble mobile phone.”
inTouch
How does the system work?
Previously featured in the Fish Friers Review back in 2010 as part of a story on
Atlantic Fast Food, the inTouch EPOS system, provided by Integer, is a multi-purpose,
point of sale, till and ordering system which also incorporates a powerful text
message marketing facility.
With the inTouch EPOS system already installed (you will need broadband at your
premises to use text messaging properly) text messages can be sent to customers,
easily, quickly and directly from the till interface in your shop, rather than working
with a third party.
You can also setup inTouch to send a text message to your customer automatically
when a delivery driver leaves the store, informing them that their order is on the way
and how much money to have ready.
24
As used by
Atlantic Fast Food,
Fish & Chip Shop
of the Year
2010
We summarise below some of the benefits of mobile for
businesses operating in the Fish and Chip shop industry:
Build up a database of opt-in customers using a keyword
e.g. Text ‘CHIPS’ to 60777 for more info
A quick win to boost weekend sales – text promotional
meal deals automatically every Friday
A personalised easy communication tool to build loyalty on a local level – build a sense
of community
Display your specials boards via our free mobile web tool – use our system to create a
free mini-website
Create fan clubs to ensure repeat business - encourage customers to opt-in to your
‘local chippy club’
www.textlocal.com
Pricing
inTouch systems are supplied ready to send texts, all you need to do is buy bundles
of text credits in advance.
As at June 2011, text message credits cost 5 1 ⁄2p each plus VAT (subject to a minimum
order of £100 plus VAT). Customers who buy text credits in bulk may pay a little
less. There is no contract or monthly fee to use text messaging (apart from software
support).
With inTouch, one text credit equals one text message sent (subject to the normal
limit of 160 characters). That sounds obvious but some companies quote seemingly
cheap prices because one text message sent requires more than one text credit!
Benefits
“By using this system your marketing can be precise” – you control when text
messages are sent and you choose which customers will receive them. Using text
inTouch
touch-screen
computer systems
that really deliver
Use inTouch to take orders over the telephone;
the internet; your takeaway counter and even
your restaurant. Be faster, more efficient and
market your business more effectively than your
competition. Call Integer on 0871 566 0766
integer
167-169 Heywood Road, Prestwich, Manchester M25 1LB
T 0871 566 0766 F 0161 773 3151 E office@integeruk.com
Offices in Manchester, Scotland and London
www.integeruk.com
We’re in touch, are you?...

messaging for customer communication when
processing home deliveries enhances the service you
provide, cements customer loyalty and repeat orders
and can also save precious time if, for example, a
driver must wait at a security barrier.
Features of the system include:-
Send texts now – if the phones aren’t ringing, create
an instant response
Schedule texts to be sent automatically, for example an hour before a big sporting
event or any programme with a large TV audience – remind your customers to order
from you – this approach to marketing is really effective
Decide the number of customers who will be sent texts – you are in control
Target groups of customers, for example those who have not ordered in the last few
weeks, target postcodes, ignore customers who have been texted recently
Change the message that you send as often as you like – test which offers work
Allow your customers to opt out from receiving text messages
inTouch will keep a count of the text credits that you have used and display the
number still available whenever you send text messages to your customers – so you
will always be reminded when you need to order more
you can take as long as you like to use the text credits that you buy – there is no
time limit, text credits do not expire
Legal concerns
Regarding the legality of marketing to customers by text, the best advice is to
“
using this
“By
system your marketing
can be precise
consult the website
of the Information
Commissioner’s
Office
Issue 2 March/April 2012
(www.ico.gov.uk) which in the FAQ section, as at 2nd
June 2011, provides the following question and
answer;
Q: I want to market my customers, both existing and
potential, by (phone, fax and) email. Is there anything I need to be aware of?
“There are different requirements under the regulations for the different types of
marketing. You should read our guidance before starting your marketing campaign.
Marketing by post falls under the Data Protection Act. You must not contact
individuals without their prior consent unless you have obtained their details in the
course of a sale or negotiations of a sale, you only contact them about your own
similar products or services and you give them the opportunity to opt out of
receiving further marketing messages each time.”
This makes it clear that there is no requirement for customers to opt in to receiving
text marketing messages from you if they are in your customer database as a result
of having ordered food from you in the past and you are marketing food by text to
them now.
Geoff Whittle of Integer says, “while cheaper texting options may be available, there
is an added value to the service that we provide. The return on investment can be
remarkable, for example one of our customers increased the value of his on-line
orders by 800% in February, simply by sending text messages to his customers.”
www.integeruk.com
inTouch
NFFF Member Case Study: Chamberlain’s Fish and Chips, Birmingham
In 12 months after opening, Chamberlain’s has firmly established itself as one of the leading fish and chip businesses in the Midlands. Winner of
the Best Newcomer award at the recent National Fish & Chip Awards, partner Simon Shaw has utilised a varied mix of marketing techniques to
help build the brand and reputation of the business in a very short period of time. With text marketing playing a key role, and working with the
company SMS-VIP, Simon comments, “The text message service we use is a fast and immediate way of contacting our customers as and when we
choose. It’s instant and simple and is proving to be a popular method of communication. It’s not just offers we text about, we also use it to send
announcements about events we are involved in such as Chip Week and the National Fish and Chip Awards”.
Here is a step by step guide to how Chamberlain’s utilise their text messaging system:-
1) Print small cards (the size and design of Blackberry on one side and an iPhone on the other) printed and
distributed through the restaurant and takeaway (pictured)
2) A customer simply texts the word FISH to 63333 (for the cost of a standard message with no recurring costs)
and they instantly get a return/acknowledgement
3) The customer can only register once, if they try to do it twice they get a message stating so
4) Messages can then be sent to customers for an average cost of 7p a message
5) Chamberlain’s currently have more than 300 customers that can be reached with a message which costs
about £20.
6) There are a few golden rules to remember - don't send messages out at an unsociable hour, don't send too
many (we send about 1 every 7-10 days).
7) We offer 20% discount on the customer’s first transaction in the restaurant, for signing up - it is worth that
discount because we then have their details.
8) Its quick, successful, reasonably affordable, easy to administer and nowadays everyone has a phone on them so you can sometimes get an
instant response.
www.chamberlainsfishandchips.co.uk
www.sms-vip.com
25

THE fish friers REVIEW
Just imagine a pie with wings. That’s right a traditional deep
filled meaty snack infused with that well-known energy drink.
It may seem like an unlikely combination but now
Peter’s Pies is to explore the possibility of the
ultimate kick-start to any day.
That’s why they’re looking at the
possibility of launching a Bull & Red
Bull Pie, which is about to be ‘road
tested’ exclusively to 13,000 existing
customers up and down the country.
In the past, Peter’s has teamed up with
award winning celebrity chef, John
Benson-Smith, to ‘upgrade’ its food
service menu and transform the overall
culinary experience. Now, there is a plan to
launch a series of 220g ‘specials’ retailing at £2.49
- starting with a tasty snack for the most energetic of pie fans.
Neil Court-Johnston, Managing Director of Peter’s Pies explains:
“Peters has always been an innovative pie company and we are
determined to remain at the forefront of new ideas with products
26
No Bull? It’s a pie
with wings!
Issue 2 March/April 2012
that not only turn heads but taste incredible. I can honestly say
that this pie ticks all those boxes and we are genuinely excited
about rolling this out.”
Peter’s recently launched a new range of pies,
which were billed as ‘bigger and better’
whilst retailing at the same price as the
products they replaced.
The new pies, which are 30% larger
and have new recipes, are: Steak,
Steak and Kidney, Minced Beef and
Onion, Chicken and Mushroom and
Meat and Potato. They are wrapped in
an innovative, heatproof film, which
produces perfect, crunchy pastry.
The pies are also raising money for the Noah’s
Ark Appeal, which supports the Children’s Hospital
for Wales, in Cardiff. As such, they’ve already received
endorsements from appeal patrons Dame Shirley Bassey and Max
Boyce.
For further information, please visit www.petersfood.co.uk and
www.noahs-ark-appeal.org
Peter’s quest for Britain’s best banger
hits Manchester
What makes a great British Banger? It’s a question that can get people
heated throughout the country. Now, it looks like the problem may be
finally resolved – in the heart of Manchester.
It all began when Manchester City’s award winning celebrity chef, John
Benson-Smith, was approached by Welsh food giant, Peter’s Foods, to
unearth the mystery of the perfect sausage.
The former Northern Chef of the Year, recently performed a taste trial of
the UK’s 16 leading sausages at the Etihad Stadium’s Legends’ Lounge –
now he plans to create his own savoury masterpiece.
Neil Court-Johnston, Managing Director of Peter’s Pies, explains:
“Wherever you are, the issue of what makes a good sausage generates a lively debate. We’ve worked with John in the past and if anyone can
produce something that will turn heads and taste incredible, it’s him.
“He has a great reputation and I am genuinely excited to see what he comes up with – not least because we’ll make sure it ends up on
people’s plates.”
Advertiser editorial

’

Shop Watch: MR CHIPS, NEWARK
28
Mr Chips
Mr Chips on Northgate in Newark has recently undergone a
major refurbishment which has given the take-away an
impressive and much needed visual transformation.
Project brief
With a well established reputation for producing traditional fish and
chips and a selection of grilled kebabs and pies, it was considered
that the existing shop did not portray the same level of quality
associated with the food on offer and a refurbishment in terms of
visual identity was required. The take-away had become dated and
was in a less than impressive state with no real sense of character
or identity, there were no significant features that provided any
visual impact within the space, and this combined with an underutilised
and ergonomically restrictive space for preparing the food.
The recent works have totally transformed the space with a number
of bespoke features and high quality material finishes adding to the
dramatic modification of the take-away interior.
The main points of the refurbishment include:-
Issue 2 March/April 2012
The complete strip out of the existing shop unit, all wall and floor
materials, ceilings, lighting and redundant electrics were
removed throughout. The servery area was re-configured to
accommodate the new high efficiency range, prep tables and
fridges; this allowed a much more user friendly and ergonomic
space to prepare food.
The existing shop front was removed, and replaced with a new
black powder coated aluminium framed shop front window with
a new entrance door to match; the existing areas of wall have
all been finished in a black tiled finish which helps to accentuate
the new shop front. It was felt that the signage was in a good
state and though the existing fascia has been replaced with a
new black powder coated fascia, the signage was re-instated
with additional illumination. These simple yet eye catching
elements really add a sense of quality and modernity in terms
of aesthetics whilst providing the Mr Chips with a strong visual
identity.
A series of high quality materials and finishes have been used
throughout the take-away and servery areas, this expression of
finishes further add to the strong visual identity of the shop,
continued on from the new shop front and signage. White gloss
tiles and large pale green glass mosaics have been used on the
walls throughout the space, with a textured black slate tile used
on the floor in the customer area.
An impressive image of Newark Castle has been inserted within
the mosaic tiled section of wall in the customer area of the shop,
a feature that really stands out within the space and provides
the shop with a sense of historical context.
Other features within the take-away refurbishment included; a
new plasterboard ceiling has been fitted throughout, finished in
a striking white paint finish.
Low energy recessed light fittings have been utilised throughout
the takeaway and servery areas offering a subtle glow
throughout the space. Illuminated menu boards have been fitted
to a lowered bulkhead ceiling within the servery area.
Commenting on the refurbishment, the owner Joe Correia said,
“The work Elite did was fantastic, everything that we asked for
or that was required was completed on time and to schedule.
Our customers have been really impressed and even for this
time of year business has definitely improved. We would
recommend Elite to anyone”.

THE fish friers REVIEW
30
News from the
Training school
Young Friers: Best Practice Day
On Monday 13th of February 2012 the NFFF invited 11 young friers from around the
country to the Training School for a best practice day. Open to all the applicants of the
2012 Drywite/NFFF Young Fish Frier of the year competition and hosted by the 5
finalists, the morning session consisted of a presentation by Mark Drummond (NFFF)
and Richard Wardell (Seafish) on ‘Best Practice in Fish and Chips’ followed by practical
group work focusing on the different areas of producing the perfect fish and chips,
including fish cutting, potato prep, portion control and of course frying.
In the afternoon, current Young Fish Frier of the Year Zohaib Hussain presented on his
journey to winning the competition and then in their role as two of the competition
judges, Mark and Richard presented on tips and advice for entering the competition.
Outlining the importance of learning, one attendee commented, “Zohaib’s presentation
made me realise what it really takes to do well in the competition. I feel I took a lot from
him.” Another attendee stated, “Being able to talk to the past finalists and listen to their
advice was really helpful”.
NFFF Tutor’s fishcake recipe is a
success at Westlode fisheries
A happy customer at the training school recently was Dil Dungarwalla (pictured right).
After attending the December course, one handy tip he picked up was to do something
original to stand out from the crowd. Familiar with the Lincolnshire town of Spalding, tutor
Dennis Tate suggested a homemade fish cake recipe to tempt the customers and true to
his word they have been one of shops top selling items already. Delighted with their
success, Dil comments, “After taking the three day course, we thought it was a really
valuable insight into the industry and decided to take on our own chip shop. But one
thing we took away with us was Dennis's fishcake recipe which we have put our own little
twist on. The fishcakes have been a real hit, as we are one of the only shops in Spalding
selling real, homemade fishcakes”.
Attendees included:-
Leigh Foster – Pantrini’s, Whitley Bay
Matthew Chambers – Pride of Bridlington, Bridlington
Aaron Cooper – The Whiddon Valley Fryer, Devon
Ashley Roberts – Chippee, Devon
Tom Hughes – Harbourside, Plymouth
Cem Oktem – Packet Bridge Fish & Chip Shop, Lancashire
Robert Pittaras – The Good Catch, Cheshire
Lee Sharp – Pisces, Fleetwood
Chris Bonney – Fish & Chips @ 149, Bridlington
Jamie Toland – Taylor’s, Stockport
Oliver Pritchard, Our Plaice, Kidderminster
To book your
place on a NFFF
training course,
scan the QR code
If you are a Young Frier aged
between 16 to 30 and looking to
progress in the fish frying
industry then you can get
involved in further workshops and
social events planned for 2012.
Please join our mailing list on the
Young Friers website
www.youngfriers.com

Shop Watch: THE CODS SCALLOPS, NOTTINGHAM
It’s The Cods
Scallops!
John Molnar knows good pubs; he is behind four
respected gastro pubs, ‘The Moleface Pub Company’ in
the East Midlands, which are well known for quality and
locally sourced seasonal produce. Realising that fish and
chips were the best sellers in the pubs, John and his
team saw a gap in the area for a fish and chip restaurant
that offers a wide variety of produce at a high standard
and since The Cods Scallops has opened its doors in September in Nottingham, it hasn’t disappointed.
Issue 2 March/April 2012
‘We saw how popular fish and chips were in our pubs so knew it would be a good concept to create a hybrid model between
a gastro pub and a fish and chip shop,’ John explained. ‘Sourcing good quality produce is a key element to me so for this
shop I wanted to have fresh fish delivered daily and where possible sustainable. I wanted to offer more than just cod, haddock
and plaice and I have a good relationship with my fishmongers; we actually offer between 12 to 14 different types of fish in
the shop every day.’ Customers aren’t just spoilt for choice with the variety of fish in their wet fish counter, the fish can also
all be prepared the way the customer wants it and the chefs are more than happy to give advice on how best to cook the
customers’ sea food at home.
Although John had vast experience of catering, he had
never worked in the fish and chip industry before so he
and his team researched into the different types of ranges
available. ‘I wanted to buy the best, so we went to the best
places like Steins and Mitch Tonks and saw they had a
Florigo. I soon realised that Florigo were the Porsche of
ranges!’ And how has the 4 pan wall range performed?
‘Phenomenally!’ John answered. ‘It’s a very clever piece
of kit: the recovery time as well as the filtration.’
Frying Solutions didn’t just provide him with a
phenomenal range; Robert Furey gave John key advice on
the layout: ‘As the type of food is such as massive focus
Rob suggested having our range at the back of the shop
so we can display what we are cooking more. Rob also
arranged for key members of my staff to work in a
working chip shop, Ruddy’s in Gloucester, for the day so they could get a real feel of how the range works in a busy shop
environment.’
John and his team took a risk with this new concept as their benchmark has previously been their other pubs, but it is a risk
that has paid off: ‘Business is phenomenal,’ John revealed. ‘We had a massive start which has although reduced slightly, it’s
been very, very good. We’re actually looking to roll the concept out to other places and we’ll be definitely calling on Florigo
again!’
For more information on Florigo ranges or any of our services please see our website www.fryingsolutions.co.uk or call
us on 01527 592000.
For more information on Florigo ranges or any of our services please see our website
www.fryingsolutions.co.uk or call us on 01527 592000.
Advertiser editorial
31

THE fish friers REVIEW
Quality Awards round-up
www.qualityfishandchips.co.uk
qualityawards@groups.facebook.com
Coming soon – The Official Guide to the UK’s
Top Fish & Chip Shops!
As stated in Issue 1, the NFFF are currently planning a pocket guide book (for more
details see pg. 5) containing the details of ALL the current Quality Award holding
shops. This will give the QA holders, along with the trade in general, a good push
towards the consumer, helping to promote quality fish and chips all the way.
100,000 copies of the guide will be printed for circulation through award holding
fish and chip shops, visitor attraction centres, hotels and TOURIST BOARD
32
Bath Street Fish & Chips receive
the award from Richard Wardell
www.chippersandpeelers.com
01709 540004
Call us now for the best price on BOLD!
New & Reconditioned Potato Chippers & Peelers from £695.00
OFFICES throughout the UK. It will also be available for download through the
dedicated Quality Award scheme website www.qualityfishandchips.co.uk.
The booklet gives the option for 2 levels of upgraded listing, to include extra
pictures, text and icons – with limited space, these spaces are becoming booked up
already so be sure to get in touch soon if you want to book an upgraded listing.
It will only be shops who hold the Quality Award who can be included in the
booklet, so to be sure of incusion in this fantastic marketing opportuniy you will
need to have submitted an appliction for the Quality Award by the 31st May 2012.
To find out more ring 0113 230 7044.
Recent shops to pass the assessment include:-
Dolphin Fish Bar, Neil Douglas, Macduff, Scotland
Kingfisher, John Hutchinson, Wakefield
Bath Street Fish & Chips, Simon Lyness, Barrow in Furness
Dougie’s Fish and Chips, Douglas Truscott, Harrogate
I Fry, Mr Dhillon, Chester Le Street
We offer service & repairs with free loan machines.
Spare parts for all makes of catering equipment.
WE BUY YOUR SURPLUS EQUIPMENT
Brian
Thornhill Tho & Son
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ishfriers.
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or
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Authorised
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scan the
QR code

The lucrative, Soft Ice Cream
market opens up to everyone
Having spent the winter months in development, SnowShock can
now reveal their amazing new soft ice cream product.
The brand new technology they have adopted makes it affordable
for all outlets to sell soft ice cream. Before now the smallest table
top ice cream machine was in excess of £5000, SnowShock’s
machine is 1/3rd of this price, easier to maintain and there is no
requirement for a costly service package.
Now the lucrative soft ice cream market is open to everyone and
what’s more; SnowShock will throw in enough stock to cover the
outlay. Return on investment is expected to be very quick, with their
slush machines it is only an average of 11 weeks and the ice cream
is expected to be even faster.
SnowShock developed the
ice cream with the expertise
of an Italian consultancy
and the product is
manufactured there too,
ensuring the highest quality
to make sure your sales
soar. It’s very profitable; a
large tub which sells for
£1.30 rrp only cost’s 43p to
make including tub &
spoon, which is a GP of
67%, pretty good yeah?
Gear up for 2012, the year of celebrations,
festivities & spending!
With extra Bank Holidays, the Olympics, the
Euros and the Queen’s Diamond Jubilee, this
is sure to be a great summer, give a boost to
your opportunities by adding one of
SnowShock’s highly profitable summer
products.
Whether it’s delicious, soft ice cream or
Issue 2 March/April 2012
refreshing, fruity, slush or both, you will ensure you make the most of this special,
one off summer. Consumers are expected to throw caution the wind and indulge
themselves, like never before, so gear up for some serious extra income.
With profits of up to 75%, free stock to cover your investment, lifetime parts
warranty and expert backup you could not prepare better. Did you know? Last
year the average SnowShock slush customer sold their free stock through within
11 weeks!
33

THE fish friers REVIEW
Sell your bits!
Many years ago a wise old frier said to me “don’t forget to sell the bits”, I wasn’t
too sure what he meant, as when I came into the trade I had bought a fish and chip
shop and all I wanted to do was to sell fish and chips. What this guy meant was
that even though we are in the business of selling fish and chips, we have all got
to sell our add-on’s to try and increase our turnover and also to try and bring our
GP up!
I’m not trying to tell you all how to suck eggs, or insult your intelligence and
business acumen, but because of the nature of our trade we are somewhat insular
and unless we talk to other friers, or visit other shops we can sometimes lose what’s
really going on out there. Anyway, to get back to my bits story, this frier whom I
was talking about was a butcher in his former life and he was used to utilising and
selling all the bits of the animal, rather than just selling joints of meat, that meant
he wasn’t throwing much product away and
also making the most of “his bits”. When he
came into the fish and chips industry it was
just a natural progression for him and I’ll give
you a flavour of what he did.
This frier had a chicken rotisserie, well what’s
so clever about that, we can all sell full and
half chickens? Well this guy would sell
chicken portions, but the clever thing was
how he used all the bits, he would split one
of the chicken breasts into 2 pieces and sell
them as a “chicken royal sandwich” he would batter one of the breast slices and
serve it on a bun with a little salad garnish and some mayo and knock them out for
£1.99 a pop ( this was a few years ago so 4 pieces of breast were bringing in £8.00
, lots more than the cost of a raw chicken) they were very good sellers, with any
of the remaining parts of the chicken he would take off the meat (dark meat as well
as white meat) chop it up and keep it in containers in his fridges, then he could
sell the meat in “his own recipe chicken curry”, now get this… a portion of the
chicken meat mixed with some raw, finely chopped onions and then a Chinese
style curry poured onto it, then served with either chips or boiled rice, again a good
price for the dish, give the customer a free spoon fork as part of the meal, customer
walks out happy and some more money in the till (this is as well as his fish and
chip trade). He actually remarked that he was happier selling the boiled rice instead
of the chips as it was making him more money (and more GP). Gasps of horror
from you all – we are not going to start doing chickens on a spit, we are not doing
boiled rice and we are not doing pizzas and kebabs blah blah! But that exactly what
I’m trying to get at, just sell a few more bits and you keep up turnover and
profitability.
Brilliant Bolt-on’s
How about next time you’re at a cash & carry buying a large tray of nicely sized
34
Mr E Frier
Thank you all for the comments on my article in the last Fish Friers Review. I had some positive and
some negative suggestions, which is all good stuff and lots of ideas for future debate… so please keep
them coming to misterefrier@gmail.com
“
you end up with
a lot of pound
coins in the till
mushrooms? You can batter them up, stick them in your hotbox, say a portion of
4 and charge £1.25 for them; they look nice in the hotbox, get the customers
talking, keep the vegetarians happy and at the end of the shift if they didn’t sell,
bin em! If they did sell, well you may have a few more quid that you would never
have got. Customers usually buy these as a bolt-on rather than a main meal, plus
you have the advantage if you are making spag bol for tea or similar you are never
short of your fungal friends!!
Another shop I visited was selling a thing called spicy chips, the owner wouldn’t
tell me what the ingredient was but all they were doing was just sprinkling some
spiced powder on a box of chips, giving it a good shake and selling them out at a
premium, again a nice talking point for customers and something different.
Same thing as the battered mushrooms, how about buying a bag of large onions
from your suppliers, slice an onion up (not too thin, the rings should measure
across the size of your thumbnail) get them
battered up and in a dish in your hotbox and
knock them out as a portion of onion rings
for £1.50 a time, you’ll be surprised at how
many you can sell and again it’s an up sell as
opposed to your core offering.
Last one of many more, how about now and
again (or all the time), offering a kiddie box
or kiddie meal deal at a pound or even 99
pence? Using an MP1 box or similar, serve a
scant amount of chips with a small sausage on top (the trick is to tell your staff
very, very small chips) depending on which area your shop is in you could sell a
lot of these and don’t forget the kids bring their parents in who may buy some
other gear at the same time. Not only could you sell a lot of these, but you end up
with a lot of pound coins in the till, which saves you hunting for change and also
bank charges!
Well you might say what a load of old tosh from Mr E Frier, or perhaps or not, if
anybody wants to chip in with any other ideas please let us know and lets all share
them, times are tight so as someone says “Every little helps.” Let’s keep the ideas
coming in and above all let’s talk a bit more to each other; after all, we are all in the
same boat!
PS: I forgot to mention the “Cumberland Style” sausage, due to EC demarcation
rules and appellation controlée I can’t say Cumberland sausage any more, but one
of these in the hotbox can do very well, customers may buy them instead of a
jumbo, but because or your premium on them, you could make a “tasty” profit on
them. See you all next edition!
Keep frying!!
“

Issue 2 March/April 2012
SeaPure gives
fish and chip shops a fantastic choice
of frozen
fish to buy, buy y, , sourced
from
the best stocks
and the most reliable r eliable and sustainable sources. sour sources.
The range not only
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IQF cod, haddock
dock and
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All
SeaPure SeaPur
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Most of our SeaPure
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Our scampi and fish cakes
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w li k
35

Shop Watch: THE DOLPHIN FISH BAR, MACDUFF, SCOTLAND
We're sure that Neil Douglas from the Dolphin fish bar in the
remote Scottish town of Macduff in beautiful Banffshire won't
mind if we tell you his story...
Neil was a bank manager (we don't discriminate against anyone
at KFE) in Shetland, 17 years ago he began to notice that bankers
weren't what they used to be and that the whole system seemed
to be changing for the worst.
Neil is a clever man and had been aware of accounts from some
customers were showing very good end of year profits, so without
further ado he quit the bank and came into fish and chips.
To cut a long story short, he set up and run a few successful shops
36
Banking on success
Ever heard this saying... what can you teach me? I've been running my own
shop for years!
Neil Douglas receives the NFFF Quality Award from
assessor Calum Richardson and Gordon Hillan of KFE
before he bought the Dolphin in
Macduff. He knew the shop
needed renovation and started
where many refits start... looking
at ranges and this is where KFE
came in.
Issue 2 March/April 2012
When Neil purchased his new
Kiremko Frying Range he knew
exactly what he was buying and how to use it from previously
owning a Kiremko range at another site, ‘I wouldn’t buy anything
else’ Neil says.

THE fish friers REVIEW Issue 2 March/April 2012
Testo’s tempting thermometers
As a growing name in the sector of
food control and safety, Testo has
announced exclusive special offers
until the end of April across four
models of thermometers.
On an order for five of the leading Testo
926 thermometer you receive a free
lifetime warranty on every product –
which truly underwrites the quality and
reliability of this robust design, ideal for
harsh areas such as food processing
and manufacturing and intrinsically
more cost-effective in the long term.
The 926 incorporates a unique
combination of wireless probe/printer
option, audible alarm, calibration
certificate, removable protective case
and waterproof properties.
For the 103, 104 and 106
thermometer options the simple Testo
offer is Buy Two Get One Free!
38
The 103 is a small, folding version and the smallest of its kind
and meets protection class 1P55. Fast, accurate results are
guaranteed and the narrow probe tip is ideal for spot checks.
The 104 adds waterproofing to the folding convenience with
a strong metal folding joint and long stable probe. It fulfills
protection class IP 65 allowing for cleaning in running water.
The rubber coated surface is non-slip and it also features
auto-hold and storage of min/max values. And to complete
the set is the Testo 106 penetration thermometer with a wide
and highly accurate measuring range, user adjutable high and
low alarms and an easily cleaned dishwasher-proof TopSafe
case giving IP67 protection.
All of the Testo range conform to HACCP and EN 13485 and
represents a vital investment in quality control and peace of
mind. And each model comes as a complete user-friendly
set including as and where appropriate calibration protocols,
batteries, cases and fastening unit.
You can buy online at www.testodirect.co.uk or call
01420 566812.
Advertiser editorial

THE fish friers REVIEW
40
NFFF Training Courses for Fish Friers
Designed to cover the needs of potential, new and established fish friers.
NFFF Training
courses for
Fish Friers
Designed to meet the needs
of fish friers of all abilities,
we offer a range of solutions
for you and your staff:
The ONLY industry training
provider approved by Seafish
for practical skills training
NATIONAL FEDERATION OF FISH FRIERS
The 3 day course, the NFFF ‘Complete Guide to Fish and Chip Shop Management’, developed in
conjunction with Seafish is ideal for new entrants to the fish and chip industry combining theory with
practical skills over three days:-
Training courses developed in conjunction with and approved by Seafish
Fully equipped training facilities including traditional and high efficiency ranges
A selection of frying mediums and products
Learn the HOWs and WHYs from leading industry experts
Learn how to maximise your profits from the experts
Impartial advice on equipment and products from throughout the industry
Practical preparation and frying sessions
This page is sponsored by T. Quality. Contact Sales on 07769 933002
Our one day course is designed for people with catering or food retail experience but no practical knowledge of fish frying and can be tailored to
your needs. The syllabus is purely practical covering:
Chip, fish and batter choice and preparation
Types of oils and fats
Hands on cooking including correct frying temperatures, range management and portion control.
The one day course is run on an ad-hoc basis and can be booked to your requirements.
Three Day Training Course dates 2012:
Places are limited so book early to avoid disappointment
Est.
Award winning guest friers show you how they do it to win!
See professional demonstrations on equipment use and maintenance
This comprehensive course provides an overview of the industry, teaches the theory and practical skills
required to run a successful fish and chip shop business. The syllabus includes product sourcing and options,
food preparation, frying techniques, quality and portion control, oil management, food hygiene, health and
safety requirements, managing accounts, dealing with VAT, customer service.
April 2, 3 & 4
May 14, 15 & 16
June 11, 12 & 13
July 2, 3 & 4
August 6, 7 & 8
1913
September 3, 4 & 5
October 1, 2 & 3
November 5, 6 & 7
December 3, 4 & 5
Thinking of buying a Fish and Chip business?
STOP! THINK!
This will probably be the largest financial
investment of your life. This is your
opportunity to learn about the business before
investing your money. Expert training, help and
impartial advice is available.
What our students have to say!
“Dennis Tate and Arthur Parrington were
fountains of knowledge; I really feel I know
more about the trade now”
“Great tricks of the trade learnt, a really
useful course we would highly recommend”
“Daniel Harding was an extremely helpful
tutor; it’s great to learn about fish and chips
from such passionate people”
For further details of these courses or
to discuss your specific training
requirements, contact Karen Clark on
0113 230 7044 or email at
k.clark@federationofifshfriers.co.uk

THE fish friers REVIEW
February/March
NFFF activity round-up
Executive Council enquiries
Throughout February and March the NFFF have taken calls from members and offered advice and assistance on the following issues:-
Advice on leasing his shop
Member in dispute with a supplier
Dispute with a range engineer regarding payment
Assistance finding local shopfitters
Date Event/Engagement NFFF representation
31st January 2012
NFFF Head Office Leeds, Meeting with MSC to discuss survey results, Icelandic certification and
MSC chain of custody processes and opportunities for fish and chip shops.
MD, DD
13th February 2012 NFFF Training School Leeds , Drywite/NFFF Young Fish Frier of the Year ‘Best Practice Workshop’ MD, GH, AC
20th February 2012 NFFF Head Office Leeds, EC meeting
23rd February 2012 Seafish discussion Group meeting, Billingsgate, London MD
26th February 2012 Friars Pride FRY IT exhibition, Peterborough
NFFF Activities
28th February 2012 NFFF Head Office Leeds, ‘Train the Trainer’ planning meeting MD, DD
4th March 2012 Henry Colbeck’s What’s Cooking exhibition, Edinburgh
Advice on how best to prep chips then transport to another shop
Advice on the rules for public use of shop toilets
Advice on safe frying temperatures
Advice on replacing a melted cables in range
6th March 2012 Warwick, Steering Group Committee meeting for the National Fish & Chip Awards GH
New and returning NFFF members February/March
Member name Business name Town
Stephen Wojcik Louis' Buckie
Arinder Sehra Ocean Blue Northants
Nick Correlli Correlli Partnership Ltd Leicester
Onkar Bains Love Chips Ellesmere Port
Lakhbinder
Dhaliwal
Broadwater Fish Bar Crawley
Petros Petrou Dads Lane Fish Bar Birmingham
Vickneswaran
Sabesan
Sea Breeze Watford
Lee Roberts Roberts Fish Bar Cleveland
J Aitken The Golden Fish Dagenham
Cihan Oktem
Cem Oktem
Packet Bridge Fish & Chip Shop
Carnforth
Carnforth
Trevor Bollen Phoenix Fast Foods Ltd Swindon
Stephen Ward Ward's York
Colin Halley The Codfather Keith
David Bayliss Donnelly's Fish And Chips Worcester
Member name Business name Town
Mahmood Ahmed Captain Ruby's Glasgow
Danny Hennesy Barry's Plaice Huntingdon
Lorraine Watson Stonehaven
Jas Uppal Walsall
Candice Robinson Basildon
Nitin Chauda Minster Fish Bar York
Jeanette Kutwana Hounslow
S Agirbas The Posh Plaice Epsom Down
Neil Douglas Dolphin Fish And Chips Macduff
Mark Womersley Silk's Of Castle Road Scarborough
Nilu Kakaria Drunken Fish Datchet
Malcolm Grey Grey Fish & Chips Norwich
John Lovell Mr Chips Hatfield Peverel Ltd Chelmsford
Marcus Lloyd The Old Stables Hereford
Alan Hanson Andymac's
David Equi Peter Equi & Sons Ltd T/A Equi's
Key
GH, MD, AC, TPT,
JW, AHA, DD, PD and
guest EC nominees
GH and family, MD,
DD, TP, PD
AC, RO, DD, TP, PD,
Stuart Atkinson
nominated EC for
Scotland
GH Gregg Howard, President
MD Mark Drummond, Vice President
AC Andrew Crook, Treasurer
AH Adrian Herdman, Executive Councillor
TPT Tracy Poskitt, Executive Councillor
RO Richard Ord, Executive Councillor
JW John Wild, Executive Councillor
AHA Alan Hanna, Executive Councillor
DD Denise Dodd, General Secretary
PD Paul Douris, Quality Awards Co-Ordinator
KC Karen Clark, Training Co-Ordinator
TP Thomas Pick, Media Co-Ordinator
41

THE fish friers REVIEW
Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
BUSINESS SUPPLIES
NFFF Associate Members Business Directory
British Gas
British Gas
Business
currently
supplies gas and electricity to over
950,000 businesses across the UK.
NFFF members have access to a range
of fantastic deals on electricity and gas.
If you are a large or small business,
British Gas Business is confident that
they can help reduce your electricity
costs and increase your energy
efficiency.
Contact: Marty Drumm
Tel: on 07789 571 984 or email
introducer@britishgas.co.uk
BUSINESS TRANSFER AGENTS
Graveley’s Business
Transfer Agents
With over 30 years’
experience of Fish &
Chip Shop Business sales within our
offices, we are well placed to tackle all
aspects of sales and purchases. We
provide a “one stop solution” to all
aspects of buying and selling within the
NFFF
MEMBER
DISCOUNT
AVAILABLE
Fish & Chip Trade.
Contact: John Cairns FNAEA
FICBA
Tel: 0113 234 6464
Discount available on selling fees for
NFFF members.
Intelligent
Business
Transfer
At Intelligent Business Transfer we have a
pro-active approach to the sale and
disposal of small to medium sized
businesses across all sectors and a very
good track record within the fish trade.
We offer a total solution to all prospective
purchasers including sourcing businesses
as well as offering financial and
legal services.
Discount available to NFFF
members
Contact: Daniel Hallam
Tel: 0800 612 7718
CLEANING AND HYGIENE SERVICES
Environmental
Hygiene
Services Ltd
‘Total Solutions Services to help you
achieve and maintain a healthy and
safe environment. Covering the North
East, North West and whole of
Yorkshire.’
Contact: Dominic Adamson
Tel: 01937 841306
EPS Envirotech Ltd
'Frying range
extraction cleaning
specialists AEME
trained and working
to HVCA TR/19 guidelines. We provide
comprehensive before & after photo's,
after service report and certificate for
insurance purposes.'
Contact: Richard Bushell
Tel: Birmingham Office: 01212 706581
Tel: Grimsby Office: 01472 806199
42
NFFF
MEMBER
DISCOUNT
AVAILABLE
DUCT CLEANING/RANGE SERVICING
In-2-Gas
Solutions Ltd*
In-2-Gas provide
service, maintenance
and repair for all
catering appliances from Frying Ranges,
Grills, Oven’s, Chippers, Peelers and
more. If it’s broken we fix it!
20% discount off labour costs for any
new business from NFFF
members, call for more
details!
Contact: Claire Moorhouse
Tel: 01274 649331
NFFF
MEMBER
DISCOUNT
AVAILABLE
KLS (UK) Ltd*
Independent
Frying Range
Engineers, Servicing all makes of
Ranges. Services include Annual Range
Servicing, Insurance Certificates,
Extraction Ducting Steam Cleaning,
Repairs & Modifications.
Covering East Anglia, East Midlands,
Kent & London M25.
Contact: Mike Kitchingman
Tel: (01553) 772935 or
mike@klsonline.co.uk
NFFF Member discount available, call
for more details
WR Services
Ltd
‘Offering
servicing of frying ranges ducting and
canopies.’
Contact: Richard Wright
Tel: 01472 602012
FINANCIAL, LEGAL AND INSURANCE
Chip Shop finance
‘Equipment leasing for
new and established
shops.’
Contact: Mark Johnson
Tel: 0161 4296949
Bibby Leasing
Ltd
‘Providing
Asset Finance
to fish and chip shops.’
Contact: Ian Story
Tel: 0113 3919103
Brian
Thornhill
Insurance
We are a
family run business, specialising in
insurance for the fast food industry since
the 1980’s. We insure a significant
number of fish and chip establishments
throughout Great Britain. Contact: Lucy
Thornhill
Tel: 01924 499182
First Merchant
Finance PLC
‘Specialist lenders
on leasehold Fish &
Chip shops throughout England and
Wales since 1995.’
Contact: Warren Hamlin
Tel: 0208 5470180
Ellis Bates
Group*
‘Trusted
Insurance brokers and financial services
company who have worked with the
NFFF for a number of years’
Contact: Louise Elliott
Tel: 01423 724520
NFFF Member discount
available, call for more details
Miles Waterman Accountants
NFFF
MEMBER
DISCOUNT
AVAILABLE
‘The UK’s sole accountancy practice who
specialise in advising the fish and chip
industry.’
Contact: Mr Mehmet
Tel: 0800 026 3661
Morrish Solicitors LLP
“We offer a full range of
business services to cover all
aspects of advice that you may
require in the course of running
your business such as:
commercial leases and all associated
landlord and tenant work, sale and purchase
of commercial property, business sales,
shareholder agreements, debt recovery and
commercial and property litigation”.
Contact: Mathew Haynes
Tel: 0113 2450733
Email:
mathew.haynes@morrishsolicitors.com
Takeout
Insurance
Takeout insurance
have many years’
experience of
dealing with the insurance needs of the
fast food industry and have developed a
dedicated team of people who
understand your insurance needs.
Tel: 0844 855 4606
FISH SUPPLIERS
Alaskan Seafood
Marketing Institute
‘Suppliers of
sustainably managed
fish.’
Contact: Cherry Haigh
Tel: 0208 0208 6070340
Collins Seafoods
Limited
'Over 30 years in
depth market
knowledge of
supplying Fish and
Chip Shops across the North East, Yorkshire
and Cumbria and a new depot in Leeds. We
are able to offer guaranteed delivery and
high quality sustainable Frozen at Sea Fish at
competitive prices.'
Contact: Craig English
Tel: (01325) 315544
craig@collinsseafoods.co.uk
Fastnet Fish Ltd
‘Suppliers of
frozen at sea fish
to the frying trade.’
Contact: Laurie
Little
Tel: 01472 243698
T Quality
‘Suppliers of fish and sundries to the
fish and chip industry’
Contact: Derek Dews
Tel: 07769 933002
Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
GENERAL FOOD SUPPLIERS
AG Barr
‘Soft drinks
manufacturers
supplying to the fish
frying trade.’
Contact: Nick Evitt
Tel: 01204 664200
The Batter Company
‘The Batter Company
creates and
manufactures Natural
Batter Mixes for the
fish and chip Industry;
we can also create bespoke batter mixes for
individual groups or chains.’
Contact: Stelios Theocharous
Tel: 02476 350734
Ben Shaws
‘Providers of
quality
traditional
beverages to the fish and chip Industry.’
Contact: Sundeep Gill Tel: 01509 680279
Keejays
‘The leading supplier
to the fish frying
trade in Chinese
curry sauces for
over 20 years.’
Contact: Michael Price
Tel: 01473 827304
Kerry Foodservice
‘Suppliers of
Goldensheaf Batter
Mixture, Henry Jones
Batter Mixtures,
Dinaclass Curry Sauces
and Gravy.’
Contact: Alan Pearce
Tel: 01454 201666
Meadow Vale Foods
Your Partners in
Poultry. Suppliers of
quality chicken
products to the fish
frying trade.
Contact: Lianne Dodd
Tel: 01978 666102
Middleton Food
Products
‘Manufacturers of
the Nations
favourite Batters.
Middleton’s manufacture Batters, Curry,
Gravy and Chicken Breading’s and supply
Nationwide through a network of
Suppliers.’ www.middletonfoods.com
Contact: Ryan Baker
Tel: 01902 608122
GENERAL TRADE
ASI Environmental*
ASI carry out Asbestos
Surveys across the
entire UK and Northern
Ireland. We are a wellestablished
and
respected company in the asbestos
surveying industry, with an enviable
reputation for offering a fast and reliable
service at competitive rates.
NFFF Member discount available:
A. Business premises (shop) £249.00 to
include all samples, Normally anything
from £350 upwards + £15.00 per sample,
B. Entire building including living
accommodation £349.00 to include all
samples , Normally anything from £450
upwards + £15.00 per
sample. Contact: David Grocott
Tel: 0238 081 5090
NFFF
MEMBER
DISCOUNT
AVAILABLE

Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
NFFF Associate Members Business Directory
Bourne Leisure
Haven is
currently owned
& operated by
Bourne Leisure,
other companies within the group are Butlins
& Warner Hotels, Haven has 36 resorts
around the UK with 15 Fish & Chip shops
within the estate, we also have own the Mash
& Barrel Restaurant Brand & franchise high
street brands such as Burger King, Starbucks
& Papa Johns, we currently serve over 1
million Guest per season making us one of
the largest UK holiday businesses.
Contact: Alan Grant
Tel: 01442 230300
Chippy Chat
Chippy Chat is a
non-political social
network supporting
and promoting the
importance of a united and well organised
trade representative body. Chippy Chat
Magazine and its online community
www.chippychat.co.uk recommend NFFF
membership to all of its members.
Contact: Kevin Newey
Tel: 07932 411592
Easy Liners Ltd
Easy Liners Ltd are
the UK’s only
manufacturer and
distributor of the
unique and innovative easyliner, a product
that as well as promising to save the busy
Caterer time and money, also keeps food
fresh! Contact: John Sherwood
Tel: 01332 412273
Elite Shopfitters
Elite Shopfitters offer a UKwide
shop fitting service
to the catering
industry. Specialising
in bespoke shop
fitting, we offer restaurants
and fast-food establishments
with complete kitchen and dining
area re-designs and installations.
Contact: Christopher Durkin
Tel: 0113 2583324
Marine Stewardship
Council
MSC works to
recognise and reward
sustainable fishing
practices. Any fish
bearing the MSC
ecolabel can be traced
back to an
independently certified sustainable fishery.
By getting MSC certified and offering your
customers seafood certified sustainable fish
with our distinctive blue ecolabel, you will
be helping to transform the global seafood
market to a sustainable basis. Find out more
at www.mscorg/fishandchips
Contact: Hannah Arcaro
Tel: 0207 246 8916
FILTRATION
ASAP
We manufacture oil/fat filter machines for
use in the fish frying and restaurant
trade. Full service and repair support also
available. Contact: Jonathan Walker
Tel: 0115 9791116
Premier 1 Filtration
Premier 1 Filtration
‘Top quality filters available.’
Contact: Jeff Stephenson
Tel: 07836 370234 (North)
Contact: Steve Hill
Tel: 01452 521081 (South)
Steve Hill Services
‘Provider of fat filtration machines, filters
and liners.’
Contact: Steve Hill
Tel: 07860 232741
OILS AND FATS
ADM Trading
(UK) Limited
‘Frymax is the
premium frying fat developed specifically
for the fish and chip trade. Refined and
packed by ADM, one of the world's
largest refiners of oils and fats offering a
wide range of products to meet your
frying requirements.’
Contact: Cyril Solomons
Tel: 01322 444836/07714 335464
J.L. Owen Ltd
We offer wholesale of oils, fats
and sundries for the fish frying
trade, specialising in Kingfisher oils
and fats, Newo batter mix and Frilite
batter mix.
Contact: Jonathan Owen
Tel: 0161 2360507
Nortech Foods Ltd
‘Offering a broad
product portfolio of
vegetable and animal
oils and fats’
Contact: New
business team
Tel: 01302 390880
PRINTING, PACKAGING AND CLOTHING
Tebays
A highly respected
print, design and
web company,
helping
organisations to communicate their
message by delivering, creative,
marketing solutions.
Contact: Jane Appleby,
Tel: 01943 870054
PIES, SAUSAGES AND BURGERS
James T
Blakeman
Co Ltd
‘Manufacturers
of sausage and
meat products.’
Contact: Cherry Ward
Tel: 01782 569610
McWhinneys
‘Supplying
traditional Irish
pork sausage to
quality fish and
chip shops.’
Contact: Ivan Bond
Tel: +44 (0)7894 343536
Peter’s Food
Service
Peter’s is one of
the UK’s best
known and best loved bakers of pies,
sausage rolls and pasties. With 10
distribution depots throughout the UK,
Peter’s has more than 50 years’
experience in supplying fast food
outlets and fish bars throughout the
country.
Contact: Neil Court-Johnston
Tel: 07786805398
Pukka Pies
Ltd
‘Brand
leaders,
supplying
pies and pasties to the fish frying trade.’
Contact: Peter Mayes
Tel: 0116 2609755
Vion Foods UK
‘Suppliers of frozen food, sausages and
burgers to the catering trade’
Contact: Graham Thompson
Tel: 01931 716561
Walter
Hollands
& Sons
‘Pie
manufacturer, supplying fish and chip
shops across the North West’
Contact: Leanne Holcroft
Tel: 01706 213591
POTATO SUPPLIERS AND PRODUCERS
QV Foods Ltd
‘A grower, packer and processor of
potatoes throughout the UK’
Contact: Kevin Woods
Tel: 01406 421073
RANGES AND CATERING EQUIPMENT
Frying
Solutions Ltd
‘Designing,
Supplying and
Installing Florigo
frying ranges Nationwide.’
Contact: Robert Furey
Tel: 01527 592000
Hewigo UK Ltd
‘Manufacturers of both continental
style round pan and British deep pan
fryers. Nationwide coverage.’
Contact: Phillip Purkiss
Tel: 0121 5449120
KFE
‘Supplier of
fish and chip
frying ranges,
supplying
Kiremko ranges nationwide.’
Contact: Paul Williams
Tel: 01778 380448
Issue 2 March/April Issue 4 June 2012 2011
Est.
1913
NATIONAL FEDERATION OF FISH FRIERS
KLS UK Ltd
‘Suppliers of fish
frying ranges,
installation
service,
shopfitting
design and
refurbishment.
Covering East Anglia, East Midlands
and London/M25.’
Contact: Mike Kitchingman
Tel: 01553 772935
Martyn
Edwards/Frank Ford
At Martyn
Edwards/Frank Ford
we are proud to make the very finest
fish and chip frying equipment
Contact: Stan Price
Tel: 01642 489868
Testo Ltd
‘Manufacturers of
test and
measurement
instrumentation for
the food sector.’
Contact: Alison Eade
Tel: 01420 544433
Testo is pleased to offer NFFF
members an exclusive 20% discount.
NFFF
MEMBER
DISCOUNT
AVAILABLE
WHOLESALERS
Drywite
‘Providers of
numerous products
to the catering
industry and
specialists in
products for fish
frying.‘
Contact: Nicky Lewis
Tel: 01384 569556
Caterway
‘75 years history
of supplying chip
shops with a full
range of
products’
Contact: David
Parnell
Tel: 01623 515812
Friars Pride Ltd
‘Dedicated
wholesalers to fish
and chip shops
offering all
products for a one
stop supply. Supplying the Midlands,
South Yorkshire, Lincolnshire, the East of
England and the South East of England.’
Contact: Rebecca Lord
Tel: 01733 316400
Henry Colbeck Ltd
‘Suppliers to fish and
chip shops, having
distribution bases in
Gateshead and
Scotland covering
North East of England,
Cumbria and Scotland.’
Contact: Duncan
McLean
Tel: 0191 4828406
V A Whitley &
Co Ltd
‘Supplying the
finest products
to fish and chip
shops throughout the North West since
1899’. Contact: Tony Rogers
Tel: 01706 364211
43

THE fish friers REVIEW
Commodity
Watch
All information correct at the time of going to print: 08/03/2012
Average Prices:
We spoke with fish friers around the country to generate a current average price being paid for commodities (price last issue in brackets)
Potatoes
Price per 25 kg sack
Varieties include Maris Piper,
Saggita, Markies and Challenger
Feedback: Potatoes and oils fairly steady with slight increases, whereas cod continues to fall.
Potato Report:
Maris Piper
Grade 1 movement was mainly £120/t-£160/t, with the odd exceptional sample in the
Eastern
Counties up to £200/t. Demand for general pack was slow at £90-£120/t depending on
sample, and value pack was £60-£70/t.
Crop Bags, Chipping
In the West Markies and M Piper started at £80-£85, but most movement was for better
quality samples at £90-£95/t, with the odd £100/t.
FAS Fish Report:
44
£4.95
(£4.76)
Palm Oil
Price per 12.5kg box
£14.20
(£13.99)
Dripping
Price per 20kg box
£21.68
(£21.33)
FAS Cod
16-32oz fillets
Price per Ib
Skinless/bone in
(All prices free market ex farm £ per tonne,
40 bags (25kg) to a tonne)
£2.17
(£2.33)
FAS Haddock
8-16oz fillets
Price per Ib
Skin/boneless
£2.43
(£2.08)
Ready Chipped
Price per 20 kg bag
In the East there were ample supplies of average quality M Piper and Victoria at £75-
£100/t. Better quality Cabaret, Sagitta, Agria, Markies and Challenger were £100-
£130/t. However in the Cambridge area prices were firmer at £140-£160/t for Markies
and Agria.
In the South M Piper, Markies and Challenger were mainly £80-£100/t.
In Scotland Markies and M Piper were mainly £80-£85/t, with odd lots of Markies for
local sales up to £115/t.
Wholesale Markets — 2012 Crop Prices out of market w/e 11th March
Variety Weight Ware Select Washed
Maris Piper 25 kg £4.00-£4.50
Scotland’s haddock quota increased by almost 4,500 tonnes this year. The best of that will be MSC-accredited, which is good news for the likes of Calum and
Lindsay Richardson at The Bay, Stonehaven, but will have little impact in the larger part of the UK which depends on the North Atlantic and in particular the
Barents Sea for high quality, sustainable stocks of cod and haddock. Although there’s good news here too, with stocks of both these key species at record levels
in the Barents, proving well regulated fisheries and responsible fishermen can work in harmony to the benefit of present and future generations.
What a tragedy then that this year’s promised reform of the EU Common Fisheries policy looks likely to duck the issue of banning discards, probably deferring
any definitive action until 2020.
Hugh Fearnley-Whittingstall’s “mackerel bap” campaign last year was not about mackerel at all, and perhaps it’s fortunate not many fish and chip shops got too
involved given the latest press headlines of appalling greed of a couple of dozen of Scotland’s biggest and most wealthy skippers who have just been sentenced
for their involvement in a £68m fishing fraud!
What Hugh really was doing was drawing attention to the appalling waste of prime fish thrown back into the North Sea, dead! This is known as “Discarding” and
while there are many reasons for it, there can be no justification for it being allowed to continue unchecked any longer. Hugh has almost 800 thousand signatures
in support of his Fish Fight alone, and yet it now looks as though EU politicians are ignoring the overwhelming tsunami of public opinion to protect their domestic
fishing interests.
While this disgrace continues, the general public will be all too easily confused with stories about endangered cod in the North Sea. Fortunately British fish and
chip shops know the truth, and the Fasfa Fact Sheet being distributed now to all shops reinforces these facts with hard evidence. Sustainability is vital for fish
stocks, your businesses and the health of our population. Make sure you are doing your bit to tell this story!
John Rutherford
Executive Director – Fasfa
Thanks go to John Rutherford of FASFA, NFFF Executive Council and The British Potato Council for all their help and contributions to this feature.
If you have any questions or would like to submit market reports about your commodity please email t.pick@federationoffishfriers.co.uk
We welcome any contributions to this feature.
£4.50

Issue 2 March/April Issue 4 June 2012 2011
Members of the Institution of Commercial Business Agents
National Association of Estate Agents & Federation of Small Businesses
ESTABLISHED 1959
Buying or Selling a Fish & Chip Business
SOLD
SOLD
SOLD
SOLD
SOLD
SOLD
TELEPHONE ROSENS FOR YOUR
FREE VALUATION
PRIVATE & CONFIDENTIAL DEALINGS AT ALL TIMES
Specialising in the Sale & Valuation of Fried Fish Businesses
for over 52 years.
CONTACT ROSENS FOR YOUR FREE LISTING OF SHOPS
FOR SALE THROUGHOUT THE UNITED KINGDOM
A GREAT SELECTION OF FREEHOLDS & LEASEHOLDS
( Thinking of Selling your Fish & Chip Business
SOUTH ENGLAND 020-8539-6426
NORTH ENGLAND 0113-23442234
NO UPFRONT FEES
NO ADVERTISING COSTS
Rosens personally inspect all businesses
NO SALE
NO CHARGE
www.e-rosens.co.uk
THE fish friers Agent
45

MANDENS
T: 01403 700381 - WWW. MANDENS. CO. UK
T HE SPECIALIST BUSINESS TRANSFER AGENTS AND VALUERS TO THE F ISH & C HIP TRADE.
DEVON
– A large freehold property with traditional style fish and chip
business with seating in the same owner’s hands for the past 25 years.
Prime town centre location of busy town with direct access to main
town car park. Taking £5,500/6,000pw. Very well fitted business with
extensive inventory of equipment including Preston & Thomas range.
Extremely spacious living accommodation with 5 bedrooms, 2
bathrooms, etc. Sole agents. Price: £575,000 freehold. Ref: FT3341
SUFFOLK – Freehold long established traditional style take away only
fish and chip business in a prominent location within an attractive
town. Well fitted with a Florigo 3 pan counter range, 56lb peeler,
rotary chipper, etc. Well organised prep and storage facilities. Taking
£2,500/3,000pw on very short hours, clear potential for additional
trade. Comfortable family accommodation with living room, kitchen,
3 bedrooms and bathroom. Gas c/h. Garden. Off road parking. Sole
agents. Price: £350,000 freehold. FT3342
DORSET – A well established easily operated traditional style take
away only fish and chip business end parade shop within affluent and
popular town. Taking £3,500 pw average. Completely staff run. Latest
closing 9pm. Closed
Sundays and bank holidays. Very well fitted with
Florigo 4 pan island range, IMC chipper and peeler, 7 freezers, etc.
Self contained flat above with living room, kitchen, 2 double
bedrooms and bathroom. Gas c/h. Lease, 17 years, current rent
£17,700 per
annum. Sole agents. Price: £145,000 lease. Ref:
FT3334
SOUTH YORKSHIRE/NOTTINGHAMSHIRE
– Long established and
successful traditional style take away fish and chip business on a busy
road serving a thickly populated residential area. A detached property
with own customer car park. Taking £7,500pw on only 5.5 day
trading. New 21 year lease available, rent £15,500pa. Smartly fitted
shop with excellent inventory of modern equipment. Self contained
living accommodation with living room, kitchen, 2 bedrooms and
bathroom. Large garden. Sole agents. Price: £275,000 new lease.
Ref: FT3295
SUFFOLK – Freehold long established traditional style take away only
fish and chip business in prominent location of well known town.
Taking average £8,500pw, full accounts available. Well fitted business
with extensive inventory of equipment with island frying range. Closed
Sundays and bank holidays. Self contained living accommodation
comprising living room, kitchen, 2 bedrooms and bathroom. Gas c/h.
Yard and parking. Sole agents. Price: £575,000 freehold. Ref:
FT3337
HERTFORDSHIRE – Recently refurbished high standard take away
fish and chip business, one of a large parade of shops with excellent
customer car parking
serving a large residential area of popular town.
Taking £2,000 pw but with good potential. Bright and spacious shop
with Hewigo 3 pan frying range. Large prep and storage rooms with
full inventory of other equipment. Lease 12 years, rent £9,000pa.
Potential of 2 bed room flat above on separate agreement. Price:
£69,500 lease. Ref: FT3338
WEST SUSSEX – Long established traditional style fish and chip
business with small seating area located in very attractive town.
Reluctant sale due to ill health. Taking £3,400pw on 5 day trading (32
hours only). Lease, unexpired term 10 years, rent £16,700pa. Double
fronted shop premises with painted fascia. Take away has full width
servery incorporating P&T frying range. Adjoining area has seating for
approximately 18 customers. Rear prep room housing chipper and
peeler. Good inventory of other equipment includes burger griddle,
numerous fridges and freezers, cash register, etc. Rear access to yard
and stock rooms. Kitchen, living room, 3 bedrooms and bathroom
above. Gas c/h. Price: £129,950 lease. Ref: FT3252
MIDDLESEX – Well fitted take away fish and chip business with
seating for 38 customers, busy parade premises next to Wembley
stadium. Takings average £3,500pw. Lease 10 years, rent £17,250pa.
Well fitted shop with 4 pan Kiremko frying range, etc. Latest closing
9pm – closed Sundays. Price: £89,950 lease. Ref: FT3332
WEST SUSSEX – A long established traditional style take away only
fish and chip business, a semi detached property behind a wide
forecourt with excellent customer car parking serving a pleasant but
busy residential area. Currently taking £3,600/3,700pw. Short hours
latest closing 9pm. Spacious well fitted shop with Frank Ford 3 pan
range (2005) plus a full inventory of other equipment. Lease, 15
years, rent £13,500pa, 5 yearly reviews. Self contained living accom
with living room, kitchen, 2 bedrooms. Gas c/h. Garden. Highly
recommended by sole agents. Price: £139,950 lease. Ref: FT3325
ISLE OF WIGHT – A very high standard traditional style take away fish
and chip and restaurant business occupying a prime corner town
centre location of one of the major towns. Taking average £7,300per
week with no late openings. Lease, 3 years unexpired, rent £17,000
per annum. Exceptionally smart premises with separate entrances for
take away and restaurant with large inventory of quality equipment
that includes a Florigo 5 pan island range set behind large serve over
stainless steel counter with concealed lighting. Stainless steel
refrigeration, etc. Restaurant has seating for approximately 40
customers. Premises are lock up although there is a good selection
of reasonably priced houses on the local property market. Sole
agents. Price: £225,000 lease. Ref: FT3328
ESSEX – Well fitted traditional style take away fish and chip shop.
Prominent detached premises on busy road with large surrounding
residential developments. Taking £2,700pw. On only 5 day trading
with latest closing 9pm. Lease 10 years, rent £17,500pa. Bright and
modern shop which includes 2010 P&T 3 pan island range, Bold 56lb
peeler, etc. Self contained 2 bed living accommodation. Sole agents.
Price: £96,000 lease. Ref: FT3311
HAMPSHIRE/SURREY BORDERS – Well established, easily operated
traditional fish and chip shop, prominent location in busy town. Taking
£3,500/4,000. Well fitted unit with Kiremko 3 pan island range, etc.
Lease, 5 years, rent only £7,000pa. Potential of 2 bed flat above by
separate negotiation. Price: £95,000 Lease. Ref: FT3287
WWW.MANDENS.CO.UK
W E SPECIALISE ONLY IN THE SALE AND VALUATION OF F ISH AND C HIP BUSINESSES THROUGHOUT
THE C OUNTRY.

Fish & Chip Takeaway Watford
Leasehold £199,995 Ref: CF26632B
Very busy shopping street
Densely populated area
En route to football stadium
Self contained flat above
Weekly sales c£5,500
Hertfordshire 01279 466323
Fish & Chips T/away Nr Betws y Coed
Freehold £260,000 Ref: CF26902NW
Well established high turnover
Turnover iro £150,000pa, healthy profits
Quality 4 bedroom home & garden
Market town amidst superb scenery
Must be viewed to fully appreciate
Northwest 01704 211900
Fish & Chip Rest/T/away Mid Glam
Freehold £199,000 Ref: CF26011J
Long est fish and chip restaurant & takeaway
56 cover with further external seating
Busy town position/accommodation possible
Potential for longer trading hours
Attractively priced for sale, L/h option £49,000
S & W Wales 01633 868609
Fish & Chip Shop East Devon
Freehold £365,000 Ref: CF25013N
The only takeaway in town
Lovely spacious character property
Benefits from customer dining area
Owners 3 bedroom accommodation
Retirement sale after 15 years
Devon 01404 813762
Fish & Chip Takeaway Nottingham
Leasehold £149,000 Ref: CF26717G
Well established and presented
Unopposed in busy precinct
Stated takings £3,800 per week
Parking outside
Lock-up premises
Nottingham 01858 469469
Fish & Chip Shop Birmingham
Leasehold £179,000 Ref: CF26782K
Very well presented business
High takings £5,000 per week
Manager operated
Good residential area
3/4 bedroom accommodation
West Midlands 01543 417999
Fish & Chips Burntwood, Staffs
Freehold £350,000 Ref: CF25250K
Taking £4,500 per week
Very attractively presented shop
Good trading location
Includes three bedroom accommodation
Leasehold option £140,000
West Midlands 01543 417999
Fish & Chip Shop Brighton
Leasehold £89,950 Ref: CF26667T
Busy parade location, attractive residential area
Spacious well equipped shop, 4-pan range
Traditional menu, Takings £2,500 per week
Great potential, now trading only 30 hrs pw
Rent £14,500 pa includes sc 2 bedroom flat
Kent & Sussex 01273 803777
Fish & Chip Shop East Northants
Leasehold £149,950 Ref: CF25077SM
Taking £4,000 per week
Spacious & well-fitted lock-up shop
Unopposed village location
Rent £16,000 per annum
16 years left on lease
Warwicks/Northants 01564 771770
Fish & Chips/Takeaway Borders
Freehold £250,000 Ref: CF26862NE
L/H £79,000, delightful location nr Berwick
T/o £3,500/£4,000 per week, good margins
2 bedroom flat, scope for loft conversion
Long established, well known business
6 day trading with no lunch time openings
North East 01670 783220
Fish & Chip T/away/Rest Stoke on Trent
Leasehold £125,000 Ref: CF26296V
Busy town centre location
Ground floor 76 cover restaurant
Taking circa £4,232 per week, GP 60%
Sales accounts March 2011 £199,220pa
2 bedroom accom in need of refurbishment
Staffs/Derbys 01782 711022
Fish & Chip Takeaway N Dorset
Freehold £299,500 Ref: CF27079R
Prime high profile trading position
Character property set across 3 levels
3 bedroom house, garden, garage and parking
Trades 5 day week, serves traditional menu
Sales £135,592 ex vat, Gross Profit £91,591
Dorset 01404 813 762
Fish & Chip Takeaway Bristol
Freehold £185,000 Ref: CF26573L
Superbly fitted out 2011
Busy main road location
Residential area, well established
Refurbished 2 bedroom accommodation
Early viewing recommended
Bristol 0117 960 6563
Fish & Chip Takeaway Exeter City
Leasehold £139,995 Ref: CF26435N
Refurbished City Centre premises
Sales £3,000 - £5,000 per week
Superb 76% Gross Profit margin
Net Profits in excess of £70,000
Closes 6 weeks for holidays
Devon 01404 813762
Traditional Fish & Chip Shop Suffolk
Leasehold £25,000 Ref: CF25726E
Currently vacant
Well established for many years
Cottage accommodation available - sep neg
Previously achieved turnover £3,000 per week
New 10 year FRI lease available
Anglia 01767 654185
Fish & Chip & Takeaway Falmouth
Freehold £299,995 Ref: CF26767M
Residential area close marina and town centre
2 bed flat, prep/storage/garage facilities, garden
Opt adjoining retail unit with rental income
Sales £113,354 ex Vat, closes 7.30 pm latest
Net Profit in excess £50,000 after wages
Cornwall 01404 813762

Fish & Chip Takeaway Watford
Leasehold £199,995 Ref: CF26632B
Very busy shopping street
Densely populated area
En route to football stadium
Self contained flat above
Weekly sales c£5,500
Hertfordshire 01279 466323
Fish & Chips T/away Nr Betws y Coed
Freehold £260,000 Ref: CF26902NW
Well established high turnover
Turnover iro £150,000pa, healthy profits
Quality 4 bedroom home & garden
Market town amidst superb scenery
Must be viewed to fully appreciate
Northwest 01704 211900
Fish & Chip Rest/T/away Mid Glam
Freehold £199,000 Ref: CF26011J
Long est fish and chip restaurant & takeaway
56 cover with further external seating
Busy town position/accommodation possible
Potential for longer trading hours
Attractively priced for sale, L/h option £49,000
S & W Wales 01633 868609
Fish & Chip Shop East Devon
Freehold £365,000 Ref: CF25013N
The only takeaway in town
Lovely spacious character property
Benefits from customer dining area
Owners 3 bedroom accommodation
Retirement sale after 15 years
Devon 01404 813762
Fish & Chip Takeaway Nottingham
Leasehold £149,000 Ref: CF26717G
Well established and presented
Unopposed in busy precinct
Stated takings £3,800 per week
Parking outside
Lock-up premises
Nottingham 01858 469469
Fish & Chip Shop Birmingham
Leasehold £179,000 Ref: CF26782K
Very well presented business
High takings £5,000 per week
Manager operated
Good residential area
3/4 bedroom accommodation
West Midlands 01543 417999
Fish & Chips Burntwood, Staffs
Freehold £350,000 Ref: CF25250K
Taking £4,500 per week
Very attractively presented shop
Good trading location
Includes three bedroom accommodation
Leasehold option £140,000
West Midlands 01543 417999
Fish & Chip Shop Brighton
Leasehold £89,950 Ref: CF26667T
Busy parade location, attractive residential area
Spacious well equipped shop, 4-pan range
Traditional menu, Takings £2,500 per week
Great potential, now trading only 30 hrs pw
Rent £14,500 pa includes sc 2 bedroom flat
Kent & Sussex 01273 803777
Fish & Chip Shop East Northants
Leasehold £149,950 Ref: CF25077SM
Taking £4,000 per week
Spacious & well-fitted lock-up shop
Unopposed village location
Rent £16,000 per annum
16 years left on lease
Warwicks/Northants 01564 771770
Fish & Chips/Takeaway Borders
Freehold £250,000 Ref: CF26862NE
L/H £79,000, delightful location nr Berwick
T/o £3,500/£4,000 per week, good margins
2 bedroom flat, scope for loft conversion
Long established, well known business
6 day trading with no lunch time openings
North East 01670 783220
Fish & Chip T/away/Rest Stoke on Trent
Leasehold £125,000 Ref: CF26296V
Busy town centre location
Ground floor 76 cover restaurant
Taking circa £4,232 per week, GP 60%
Sales accounts March 2011 £199,220pa
2 bedroom accom in need of refurbishment
Staffs/Derbys 01782 711022
Fish & Chip Takeaway N Dorset
Freehold £299,500 Ref: CF27079R
Prime high profile trading position
Character property set across 3 levels
3 bedroom house, garden, garage and parking
Trades 5 day week, serves traditional menu
Sales £135,592 ex vat, Gross Profit £91,591
Dorset 01404 813 762
Fish & Chip Takeaway Bristol
Freehold £185,000 Ref: CF26573L
Superbly fitted out 2011
Busy main road location
Residential area, well established
Refurbished 2 bedroom accommodation
Early viewing recommended
Bristol 0117 960 6563
Fish & Chip Takeaway Exeter City
Leasehold £139,995 Ref: CF26435N
Refurbished City Centre premises
Sales £3,000 - £5,000 per week
Superb 76% Gross Profit margin
Net Profits in excess of £70,000
Closes 6 weeks for holidays
Devon 01404 813762
Traditional Fish & Chip Shop Suffolk
Leasehold £25,000 Ref: CF25726E
Currently vacant
Well established for many years
Cottage accommodation available - sep neg
Previously achieved turnover £3,000 per week
New 10 year FRI lease available
Anglia 01767 654185
Fish & Chip & Takeaway Falmouth
Freehold £299,995 Ref: CF26767M
Residential area close marina and town centre
2 bed flat, prep/storage/garage facilities, garden
Opt adjoining retail unit with rental income
Sales £113,354 ex Vat, closes 7.30 pm latest
Net Profit in excess £50,000 after wages
Cornwall 01404 813762

Issue 2 March/April Issue 4 June 2012 2011
A Truly British Fish & Chip Frying Range Manufacturing Company
• British design • Quality build • High efficiency • Energy saving
www.fryline.co.uk
Sales: 01553 766855 / 772935 Email: sales@fryline.co.uk
Why Not Test Fry
Before You Buy...
Call now to book a test!
49

THE fish friers REVIEW
50
Traders Board
Mobile Cooking Oil
or Fat Filtration
New Merlin units to suit most fryers
Most makes of second hand machines available
Merlin - Opal - Bitterling
Filter bags and Liners to suit
• Chippers • Peelers • Batter Mixers •
• The Kuroma Table Top Pressure Fryer •
Contact
Steve Hill Services
T 01452 521081 M 07860 232741
Email: steve@fryingfilters.com
www.fryingfilters.org
PLEASE NOTE: The Fish Friers Review is the members’ journal of
the National Federation of Fish Friers. The advertising pages of the
Review are offered to the trade as a means of introducing goods
and services at an economic 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
Depots in Mansfield and Leeds. We pride
ourselves on free delivery of all the
ingredients our customers need to serve up the
Nations Favourite takeaway and more – at
true value prices.
Call us on 01623 515812 or
0113 2702331
Fish and Chip shop leasehold required
The NFFF have recently been approached by the Area 6 Secretary Martin
Bunning, who on behalf of a fellow frier is currently looking for a leasehold
fish and chip business. The requirements are as follows:-
Start up fish and chip shop required, ideally within the Northamptonshire area.
A small lock up would be great but properties with accommodation would also be
considered as long as they have a reasonable asking price and annual rent.
If you have one for sale or thinking of selling then please contact Martin Bunning in the
first instance on 01733 238677
Peelers & Chippers
New & Reconditioned
ensure that the description of goods and services offered comes
within the provisions of the Trade Descriptions Acts 1968 and 1972.
It is also the responsibility of advertisers to comply with the Business
Advertisements (Disclosure) Order 1977.
The publication of an advertisement is not a recommendation or an
endorsement of particular goods or services by either the Fish Friers
Review Ltd. or the National Federation of Fish Friers Ltd., either
WANTED:
Management team
and staff for
exciting new shop
An NFFF member is
looking for a dynamic
management team to run an
exciting new fish and chip
venture in Surrey.
This is a great opportunity for
any dedicated fish and chip
people who love the work and
will work as part of a team to
help push the profile of our
national dish in Surrey.
On offer is a great package for
the right people so for more
information please contact
Martin on 01923 219377 or
07970 740340. Or
alternatively, you can e-mail
ChipShopMart@aol.com
FISH FRIER
SEEKING POSITION
Anywhere in the UK considered, 25
years’ experience, must have live in
accommodation. Will also consider
holiday relief or sickness cover.
Please ring 07765 641561.
JOB OPPORTUNITY
Experienced frier wanted for full
time position at busy Fish and Chip
shop in Datchet, near Slough,
Berkshire.
For more details please contact
Nilu Kakaria on 07976 329963
We buy your
Surplus Equipment
explicitly or implicitly.
Readers of the Review, before entering into any engagements or
contracts as a result of an advertisement, are advised to consult their
solicitors, accountants, bank managers or other professional
advisers where necessary. No offer of employment either on a
salaried or fee basis should be made to any advertiser without first
asking for and taking up references.

Federation Noticeboard
Contact your local
representative
PRESIDENT:
Mr Gregg Howard
Tel: 07702 552900
E-mail: gregghoward@uwclub.net
Wild Acres, Pool Furlong, Clent, Stourbridge
DY9 9RE
VICE PRESIDENT:
Mr Mark Drummond
Tel: 01274 612032
E-mail: markgd28@talktalk.net
Towngate Fisheries, 56 High Street, Bradford
BD10 8NN
TREASURER:
Andrew Crook
Tel: 07748 631697
E-mail: andrew@skippersfishbar.com
8 Talbot Row, Balshaw Lane, Euxton, Lancs
PR7 6HS
EXECUTIVE COUNCILLORS FOR ENGLAND:
Ms Tracy Poskitt
Tel: 07876 655812
E-mail: tracyposkitt@btinternet.com
149 Marton Road, Bridlington, East Yorkshire
YO16 7DJ
Mr Richard Ord
Tel: 07759 298414
E-mail: colmans@tiscali.co.uk
182-186 Ocean Road, South Shields,
Tyne and Wear NE2 2JQ
Mr John Wild
Tel: 01524 852211
E-mail: john@tarnbrookchippy.co.uk
2 Tarnbrook Road, Heysham, Lancashire
LA3 2EJ
EXECUTIVE COUNCILLOR FOR SCOTLAND:
Position vacant…
EXECUTIVE COUNCILLOR FOR NORTHERN IRELAND:
Mr Alan Hanna
Tel: 028 417 63999
E-mail: alan@pitstopfastfood.com
26 Bridge Street, Kilkeel, County Down BT34 4AD
EXECUTIVE COUNCILLOR FOR WALES:
Mr Adrian Herdman
Tel: 01269 824916
E-mail: adrianherdman@hotmail.com
201 Heol y Gors, Cwmgors, Ammanford,
West Glamorgan SA18 1RF
HAS YOUR SHOP RECEIVED AN AWARD OR MAYBE RAISED FUNDS FOR A CHARITY?
Whatever you have done, please let us know, it’s great to share with fellow friers
and if it worked for you it could work for others!
Issue 2 March/April 2012
The Trade Show season gets going with
NFFF attending two great shows
With the year now in full swing, the NFFF were proud to attend the first two of this year’s
scheduled trade shows.
Starting at the Friars Pride FRY I.T show in Peterborough, President Gregg Howard made it a
family affair enlisting the help of both his son George and daughter Lydia along with George’s
girlfriend Pheobe. Helping to spread the word about the new NFFF Quality Award booklet ‘The
Official guide to the UK’s top Fish and Chip shops’ , we had an enthusiastic response at both
shows to the new scheme, with friers keen to get involved and signing up at the events. The
Friars Pride show proved to be such a success that is has now recently been announced that it
will become an annual event as of 2013.
The Henry Colbeck ‘What’s Cooking?’show took the trade up across the border to Edinburgh.
A packed show saw plenty of NFFF enquiries and new members signing up to keep the team
busy. The customary dinner was held the night before in the distinguished surroundings of the
nearby Marriot Dalmahoy Hotel & Country Club with NFFF Treasurer Andrew Crook being the
lucky winner of a portable DVD player in the charity raffle!
Over the course of the two shows several new products had their first outing with notable new
launches including the new Drywite ‘4 Seasons’ potato preparation, two new sausages from
Henry Colbeck, the smoked ‘Smosage’ and chilli infused ‘Kicker’, and in more good news for
fans of spicy food, the new Heinz/Amoy Sweet Chilli ‘SqueezeMe’ sachet.
We would like to thank all the organisers for putting on two great events and bringing in a
captive audience of friers, managers and shop owners from across the country. Next up is the
FRY Fast Food show in Coventry, 16th September 2012.
Friars Pride FRY I.T. 25th February 2012
(l-r clockwise): President Gregg Howard with family, the new Smosage and Kicker sausages,
views of the show
Henry Colbeck ‘What’s Cooking?’ 4th March 2012
(l-r clockwise): A busy start, John Gold of Frankies with Zohaib Hussain and Hannah Arcaro
(MSC), Zohaib putting in a shift on the Kerry Food service stand.
NFFF AGM 2012: IMPORTANT ANNOUNCEMENT
The AGM is the chance for YOU as a member to have YOUR say about the NFFF and the work we do.
Once you have received your agenda and proxy forms for the NFFF AGM, please remember to read
through the papers. If you cannot make it to the AGM; in your absence please be sure to appoint a
proxy who will be attending the AGM to represent your vote and communicate your stance on the
issues that will be discussed during the day. Please return the form to the office to let us know who
your proxy is.
NEXT MEETINGS
BURNLEY:
Second Sunday of the month. To be held at Hollands Pies, Blackburn Road, Baxenden,
Accrington, Lancashire, BB5 2SA, 11.30 am
For further details contact Mike Rose on 01254 200401 or John Wild on 01524 852211
SOUTH YORKSHIRE:
Meetings to be held the second Sunday of every month. To be held at the Ardsley and Stairfoot
Constitutional Club. For further details contact secretary Kathryn Musgrave: 01226 248186
51

THE fish friers REVIEW
10 questions with:
...Craig Buckley
As the winner of the 2011 Drywite/NFFF
Young Fish Frier of the year, Craig Buckley
is a familiar face to the industry. Having
recently opened his second fish and chip
venture, The Fish Bar at Sunnybank Road,
in Crewe, we caught up with him to ask a
few questions…
1. If you could choose any other job in the world what would
it be?
Have to be footballer – minimal hours, huge wages and girls on
tap!
2. If you won the lottery what would be the first thing you
would buy?
Difficult one, but probably a Ferrari 458 (pictured) then a
new house.
3. What was the last text you sent?
To a friend regarding my V tickets
52
4. What’s your
favorite film?
That would have to
be the Shawshank
Redemption
5. What’s the first record you bought?
I couldn’t tell you, memory like a sieve.
6. How do you think your staff would describe you as a boss?
Firm, fair and passionate… I hope.
7. What is your first memory of fish and chips?
More memories, it used to be a ritual on a Thursday night in our
family.
8. What’s the strangest order you’ve had in your shop?
Chips, cheese, gravy, curry and mayo – just wrong!
9. Where do you see Fish and Chips in 20 years’ time?
Prosperous, more professional, hopefully viewed
by the public as a quality, value for money
meal. Also with me in the history books as a
fish and chip shop of the year winner!
10. Which do you prefer Cod or
Haddock?
Haddock.
Issue 2 March/April 2012

Issue 7 Oct/Nov 2010

Made in Ireland
www.mcwhinneys.com
IT’S TIME
TO DISCOVER
MCWHINNEY’S
TRY OUR PORK
SAUSAGE SUPPER
TODAY!