Jul 2012 - Issue 5 - National Federation of Fish Friers

Est. 

1913 

NATIONAL FEDERATION OF FISH FRIERS 

Nutrional Testing, pg 24 

Young Friers visit Triple F, pg 30 

Fish Friday 2012, pg 8 

INSIDE: SUSTAINABLE RESTAURANT ASSOCIATION 

READ ABOUT THE WORK OF THIS UNIQUE ORGANISATION, WHO ARE HELPING CHIPPIES TO IMPROVE 

THE 

fishfriers 

Issue 5 

July 2012 

SAVE THE 

DATE 

1913 - 2012 - 99 YEARS SERVICE TO THE TRADE 

WHO VISITS: 

The UK’s largest annual trade exhibition 

for the Fish Frying & Fast Food Industry. 

The FRY Fast Food Show 2012, now in its 

15th year, has over 100 stands showing 

all the latest food, equipment and 

services. The exhibition boasts an array 

of special offers available to all visitors on 

everyday food products, equipment and 

services from many leading suppliers. 

SCAN AND 

REGISTER 

NOW! 

If you are the owner, proprietor or manager of a 

fi sh & chip shop, pizza or chicken outlet, burger 

bar, kebab house, mobile caterer, takeaway or 

café - this show is for you! 

FREE PARKING! There are ample parking 

FREE ALL DAY. 

Bring your family and staff and 

register for fast track entry by visiting 

www.fry-online.co.uk 

or call 0844 571 7246 

REVIEW 

FEATURE AREAS: 

Following the success of the 2011 

seminar programme, the 2012 

sessions will be even bigger and 

better with a bespoke arena built for 

visitors. The Seminar Area will have 

a series of scheduled talks organised 

throughout the day by leading industry 

fi gures. The seminars for 2012 include: 

 

industry 

 

sustainable approach to your business 

 

you need to know about going mobile 

 

chips 

From the team at FRY 

 

welcoming you to the show 

For more information and how to become a member visit our website at: www.federationoffishfriers.co.uk

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 2,3,4,6 

News 

Page 8 

Fish Friday 2012 

Page 12 

Dealing with 

Asbestos 

Page 16 

‘Fair Play on VAT’ – 

The story so far 

Page 20 

Sustainable 

Restaurant 

Association 

Page 24 

NFFF Nutritional 

testing 

Page 52 

10 Questions: 

Dave Belsham 

Est. 

1913 


By Denise Dodd, General Secretary 

Who would believe that this is summer? I look out of my office window 

at wet rooftops and a grey sky and every evening this week I’ve had to 

put the headlights on for the drive home, it’s not that late for goodness 

sake. Mind you, all this rain and dullness doesn’t seem to be 

dampening the spirits of the Olympic torch bearers or extinguish the 

flame, thankfully. We’ve received some excellent stories from fish and 

chips shops enjoying a major surge in business as the Olympic torch 

passed their way. So despite the appalling weather, it has provided a 

great boost to shops en route as throngs of hungry people turn out to 

watch the torch pass by and nip in for fish and chips before they head 

for home to dry out. If you too have an Olympic story, we’d love to 

hear from you. 

Issue 5 July 2012 

Likewise, Fish Friday on 22nd June provided another opportunity for 

shops to promote what they do best and to raise money for the Fishermen’s Mission at the same time. The 

yellow wellies and sou’wester came in handy for some if they had to nip outside at any point, allowing them to 

keep the rain off whilst chatting to the people in the queue and getting them signed up for their loyalty club 

while they waited patiently in the rain. And why not. 

Don’t let all this rain and wind fool you, it is summer and those pesky bugs are breeding fast and making their 

way into fish and chip shops everywhere. NFFF Associate member EHS (Environmental Hygiene Services) have 

put together some amazing discount packages for our members on products to protect their premises from 

unwanted invaders. Fly screens to keep them out and fly killers for the sneaky ones who get past that first 

defence. With savings of up to 60% available, now is a good time to review your pest control measures. You’ll 

find a brochure inside this issue. If you’re not an NFFF member and want to take advantage of this brilliant deal, 

all you need to do is give us a call. 

We’re delighted once again to introduce you to two more new Associate members who have joined us since 

Issue 4: 

Keep Environmental Services specialise in ductwork and frying range cleaning, providing a professional cleaning 

service and full document support pack with before and after pictures and Insurance Certification. 

Preston & Thomas have been designing, manufacturing and installing frying ranges for almost 100 years. They 

offer a FREE range planning, design and quotation service for any fish and chip and fast food application. 

I hope that you enjoy reading this issue of the fish friers’ favourite trade magazine. 

Did you know? The world’s largest fish and chip portion was made in July 2011 

at the Wensleydale Heifer, Yorkshire 

Next Issue: Booking Deadline: 3rd August- Artwork/Copy Deadline: 10th August - Publication date: 6th September 

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


2 

News 

Sharpy’s- The 

perfect plaice for 

Ellsey’s vinegar 

Traditional vinegar brewer Ellsey’s of Wigan has announced a new venture 

into the world of fish and chips! 

Ellsey's Driver John Gaskell, Sharpy's Assistant Kitchen Manager Craig Rhodes, Phil 

Seddon Ellsey's Operations Technical & Quality Manager, Sharpy's Manager David 

Young and Ellsey's Production Officer Adrian Claffey outside Sharpy’s Restaurant. 

The North West’s newest chippy hotspot Sharpy’s Fish and Chip Restaurant has appointed Ellsey’s to supply its traditional malt vinegar. Staff members 

from Ellsey’s made a special visit to Sharpy’s to deliver 100 litres of vinegar, which will be used in both the eat in and takeaway sections of the restaurant. 

The partnership comes during a very special year for Ellsey’s, as the company which brews and supply’s a large variety of vinegars, is celebrating its 

80th anniversary. The company has supplied hundreds of millions of litres of vinegar to over 1,000 customers during its 80 year history. Working with 

Sharpy’s Fish and Chips is just one of many exciting projects planned to mark the special milestone. Ellsey’s has already developed a special edition 

Anniversary Brew, which is a dark stout bursting with smokey liquorice flavours. There is also Ellsey’s Chip Shop range of mouth-watering flavoured 

vinegars including garlic, chilli and lemon- all perfect for splashing over a tasty piece of cod. 

Ellsey’s Operations and Quality Manager Phil Seddon said: “It’s great to be working with a fellow local business, especially one which shares our interest 

in all things vinegar. This is the start of a great relationship and we wish Sharpy’s all the success in the future.” 

Sharpy’s Fish and Chip Restaurant Manager David Young runs the 270 seater restaurant, which offers a selection of traditional fish and chips along with 

numerous speciality dishes. David said: “It’s great we’re able to work with Ellsey’s, they have been in business for 80 years so we know their vinegar is 

the best. Now we are up and running I’d like to encourage locals to try our menu with a splash of Ellsey’s vinegar of course.” 

Consumer testing puts Scottish 

haddock on top! 

Seafood Scotland has always believed that Scottish haddock is the best, but a series of 

consumer panels carried out for the organisation in Scotland and England by independent 

consumer research companies Consumer Panel Elite and England Marketing , shows that 

consumers agree with them! 

The research was carried out in February and June and blind tested Scottish product against 

haddock from Norway, the Faroes and Iceland. In all the tests, which used a number of 

different cooking methods, Scottish haddock came out on top. Full results are awaited from 

the latest panel, but preliminary findings show Scotland as the clear winner in terms of taste 

and texture. 

This is good news for Scottish fishermen, who are benefitting from an increase in quota this 

year of 4,480 tonnes, plus an additional 2,500 tonnes in species swaps with other countries. 

The results will be used by Seafood Scotland to shape marketing effort in conjunction with 

Scottish processors. This will help industry to create greater awareness of the product 

amongst the retail, wholesale and fish & chip sectors. 

Research findings also demonstrate that consumers associate salmon with Scotland but not 

haddock, and that they are aware of an issue with discards thanks to recent media interest. 

They also understand the need for product to be sustainable, but have little or no recall of 

third party labels such as MSC, and are confused over catch terms such as line caught. 

Libby Woodhatch, CEO of Seafood Scotland was not surprised by the results. “I have every 

confidence in the quality and taste of our product and am very pleased that the consumer 

panel testing confirmed it. We will now get to work to make sure that seafood buyers are fully 

aware of our findings and of the quality and quantity of sustainable haddock available from 

Scotland. In particular, we wish to counter the major Norwegian marketing campaign 

underway in the UK on cod and haddock,” she said.

News 

Bru-Island on pack 

promotion promises 

tropical fun in the sun 

A G Barr is giving IRN-BRU drinkers the chance to experience a taste of 

tropical paradise by winning a phenomenal holiday to a sun-drenched 

getaway destination…BRU-ISLAND. 

In its biggest ever on-pack promotion, Irn-Bru will whisk away ten lucky 

winners with 3 guests each for the holiday of a lifetime on a remote island 

off the west coast of Africa. The promotion will feature on a number of 

IRN-BRU regular and sugar-free SKUs including 500ml and 2 litre bottles 

and multipacks of 8 and 18 x 330ml cans. It runs from mid-July until the 

end of September, with the lucky winners flying to BRU-ISLAND the 

following month. 

“This phenomenal promotion will drive shoppers to the soft drinks fixture 

in search of the BRU-ISLAND prize-winning packs. Retailers will be able to 

generate plenty of visibility in-store with the POS we’re providing to 

Alf’s hold fundraising day 

In Weymouth a collection is going on for the families of the Purbeck Isle fishing boat that 

was lost at sea on May 17, with the loss of 3 lives. 

Local shop, Alf's Fish and Chips decided to join the collection with a collection box on the 

counter and then on June 1 held a fund raising day to help boost it. 

A Lady Gaga tribute act sang outside the shop along with a raffle and a ‘guess the bear’ 

competition. With the help of some of their suppliers, Smales for the fish and Alan Froud Ltd 

for the potatoes, they were able to put all proceeds of the 1st 50 fish and chips of the day 

into the fundraising box, then 10% for the rest of the day. A £200 donation was also made 

by Nortech Foods along with £50 from Henry Nuttall Ranges. 

On Wednesday 

June 6, a cheque was 

presented for £1800 

to Andy Alcock of 

the Weymouth and 

Portland Licensed 

Fishermen and 

B o a t m e n ’ s 

Association and 

Colin Macfarlane 

father of David 

Macfarlane the 

skipper of the 

sunken boat. Alf’s are 

still collecting and 

have now passed the 

£2000 mark. 


capitalise on the 

demand that BRU- 

ISLAND will 

generate,” says 

Jonathan Kemp, A G 

Barr’s Commercial 

Director. 

This promotion will be complemented by consumer press, extensive 

online activity and an impactful selection of themed in-store POS featuring 

Louis and Patricia, the latest phenomenal IRN-BRU characters , who will 

welcome us to BRU-ISLAND with the usual IRN-BRU twist. 

Our advice to the trade couldn’t be clearer: Stock up, and set sales this 

summer for BRU-ISLAND! 

2012 Vaynor Classic Rally 

2012 once again see's the Vaynor Rally, this year taking 

place on Sunday 9th September. Enjoy a day of relaxed 

Classic motoring pleasure, in aid of Marie Curie Cancer 

Care. 

Starting at Powis castle, the event provides a great day's 

motoring on the glorious highways and byways of mid 

Wales and the Borders, giving crews just 'a taste' of what 

rallying is all about!! 

Championed by Tony Rogers, Chairman of V.A. Whitley, 

entrants from our trade grow in numbers each year and 

have a sub-section that competes for the NEODA Trophy 

presented annually by Sammy Lee of Keejay’s Ltd, as well 

as for other awards. 

Entry for day includes:- 

Detailed road book and maps 

Rally instructions 

Breakfast, morning coffee, lunch and afternoon tea 

Memento for all entrants 

Vaynor trophy and Class Awards 

12 Months membership 

If anyone is interested in joining a great crowd for a day to 

remember - please contact catherine.moss4@btinternet 

.com or write to Graham Moss, Brookgate Hall, Plealey 

nr Shrewsbury SY5 0UY for details - sooner rather than 

later... any type of car is welcome! 

Closing date for entries 17th August 2012 

3


News 

Wetherby Whaler 

unveil blue 

plaque for Harry 

The Wetherby Whaler in Guiseley has been acknowledged as a slice of fish 

and chip history with the unveiling of a Heritage Blue Plaque commissioned 

by the Aireborough Civic Society. 

The Plaque, which has been mounted outside the main entrance, details the 

life of Harry Ramsden, who opened his first iconic fish and chip on the site, 

from 1888 to 1963. 

Janine Murphy, owner of the Wetherby Whaler with husband Phillip, said: 

“This famous fish and chip restaurant in Guiseley is the spiritual home of Fish 

and Chips in England. 

4 

In a world first recently and coinciding with World Oceans Day, a 

partnership of retailers, suppliers, NGOs and the fishing industry 

announced a unique project targeting the future sustainability of 

England’s traditional coastal fisheries. 

Project Inshore will – for the first time – map all of these fisheries 

together and provide sustainability plans for each of them, helping to 

secure seafood supplies from these traditional boats for this and 

future generations. 

Small, coastal fishing boats, or the ‘Inshore Fleet’, make up nearly 

three quarters of England’s fishing fleet. The rich array of seafood 

they serve up also presents unique scientific challenges for fishery 

managers. Relatively small landings per vessel, with varying market 

demand from one day to the next, make it hard to attract investment 

for scientific research. 

Ministerial support 

Fisheries Minister Richard Benyon said: “The inshore fishing fleet is 

vital to our local communities in both the value they add to the 

economy and the jobs they provide. That is why it is so important that 

they can continue to fish in a profitable and sustainable way. 

“This project should help to ensure that our inshore fleet can 

continue to flourish, that fish stocks are managed sustainably and our 

marine environment is given the protection it needs.” 

About Project Inshore 

The new project, led by Seafish, the industry authority, will use 

assessments based on the Marine Stewardship Council Standard for 

Janine Murphy, Wetherby Whaler with 

Clive Woods of Aireborough Civic Society 

“It is only fitting that Harry Ramsden is commemorated in this way at the 

restaurant where he made his name. His daughter and granddaughter 

attended our official opening and assured us that Harry would have 

wholeheartedly approved of the refurbishment we have carried out. 

“We are very proud of the history of our newest restaurant but also focussing 

on ensuring a long and successful future.” 

Clive Woods, Chairman of Aireborough Civic Society said: “Harry Ramsden is 

synonymous with fish and chips and this was his original restaurant. It is fitting 

that the Blue Plaque celebrating his achievements has been placed here”. 

English traditional coastal fisheries make 

plans for future generations 

sustainable fishing to produce tailored sustainability reports for every 

fishery around the English coast– around 7,000 boats. These will 

provide a roadmap that highlights best practice and provides an 

independent evidence base to attract targeted investment in further 

scientific research. 

For some of the fisheries, this project may offer the opportunity to 

enter full assessment for MSC certification. For others they will have 

a clear plan to enable – in time – all English inshore fisheries to work 

towards the benefits of third party certification offered by the MSC. 

Collaboration of industry and NGOs 

The funding for this £500,000 project comes from a diverse range of 

sources and was made possible only through the unique partnership 

between them and the other partners supporting the Project Inshore: 

Marine Management Organisation (MMO) and European Fisheries 

Fund (EFF): £360,000 

Sustainable Fisheries Fund: £40,000 

Industry (Seafish, UK retailers and processors): £90,000 


Other partners in the project include the Marine Stewardship 

Council, Shellfish Association of Great Britain (SAGB), Seafish and 

Seaweb’s Seafood Choices. 

By pooling resources, this delivers efficiencies that may otherwise be 

out of reach. The core aim of the project is to understand the status 

of the inshore fisheries, to ensure that stocks are being managed 

sustainably and that the marine environment is protected.

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6 

News 

For all the 

latest news 

scan the 

QR code 

Jubilee and Olympic 

Torch relay boost 

business for chippies 

Tarnbrook Chippy, 

Morecambe 

NFFF Executive Councillor John 

Wild was involved in both 

events, starting off with a street 

party on Morecambe 

promenade. With over 550 

tables lined up along a 1.5m 

stretch of seaside, the party was 

believed to be the longest in the 

country and a perfect opportunity to promote our National dish, which John 

did at his stand, handing out fish and chip related merchandise. 

Up next came the Olympic Torch relay, passing 

through John’s home village of Bolton Le Sands 

and despite the bad weather still brought out vast 

crowds of people to celebrate the occasion. 

Graveley’s, Whitby 

The Whitby torch carrier, local swimming 

instructor Mr Shane Hassall, called in with 20 of 

his family for lunch. Everybody in the restaurant 

got to hold the torch. 


Throughout June and July the Queen’s Diamond Jubilee celebrations and the Olympic Torch relay provided 

two very good reasons to celebrate being British. A positive side effect of this has been an increase in trade 

for the nation’s fish and chip shops. We heard from several shops who got involved:- 

Customers at Peckish fish and chips in Camelford will be able to help change the 

world from this week by eating... cod and chips. The renowned fish and chip shop 

has received its Marine Stewardship Council certification and now, eco-friendly 

customers can help to do their bit for sustainable fishing by choosing the new MSC 

certified items on their menu. 

Owner, Robert Peck explains: “Our customers are increasingly eco-savvy when it 

comes to their fish and we wanted to make sure we could offer them the very best 

fish with the very best eco-credentials - well into the future. Every one of the MSC 

certified fish on our menu is provably sustainable and can be traced back all the way 

to the boats that caught it.” 

The new MSC choices on the menus are: 

- MSC certified cod £3.95 

- MSC certified child’s cod £2.75 

- MSC certified cod bites £3.85 

- MSC certified homemade fishcake £1.60 

- MSC certified hake £3.50 

Chamberlain’s, 

Birmingham 

At Chamberlain’s in 

Birmingham, the takeaway and 

restaurant were decked out in 

Union Jacks and traditional red, 

white and blue colours and a 

street party was arranged, 

featuring a few ‘Royal faces’ 

Her Majesty the Queen also 

dropped in to meet Mike Pili 

who presented them with their 

recently achieved NFFF Fish 

and Chip Quality Award. 

And last but not least... 

Executive councillor John 

Penaluna pointed out a nice 

little story regarding fish and chips being served at a Jubilee party which took 

place at The British Embassy in The Hague. A quote taken from a story posted 

on the Foreign & Commonwealth website read, “The guests were treated to 

typical British food, including fish and chips.” 

Sustainable fish to satisfy Peckish customers 

Top fish, certified sustainable 

The cod comes from the cold clear waters of the North East Atlantic and Barents 

Sea and the hake is caught off the coast of South Africa in the nutrient rich currents 

that well up from the Antarctic. Both fisheries have been independently certified 

as sustainable under the Marine Stewardship Council’s Standard for sustainable 

and well-managed fishing. Over the next few months, Robert plans to add MSC 

certified haddock to the menus as well. 

Helen Tiwari, UK Foodservice Manager for the MSC says: “I’m delighted that 

Peckish fish and chips have managed to get MSC certified. This is fantastic news 

for the Camelford residents and visitors who can now eat certified sustainable fish 

and chips from their local fish shop. Every portion of MSC certified fish and chips 

helps to build the case for fisheries around the world to work towards MSC 

certification. Many of those fisheries will make changes as part of that work, 

bringing benefits to the marine environment and helping to transform the global 

seafood market to a sustainable basis. It’s amazing what you can do with a portion 

of fish and chips!”

We don’t make ranges 

for everyone… 

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At Preston & Thomas we have been manufacturing high-quality custom-made 

fish and chip frying equipment for 99 years. 

Every frying range produced in our south Wales factory since 1913 is unique 

– expertly designed and crafted to each of our customer’s specific 

requirements, to suit their location, premises and budget. 

Although we’ve made and installed over 11,000 frying ranges since the end of 

the Second World War, we are constantly updating and innovating so that our 

products offer the very latest in range design and technology. 

Our tailor-made Counter, Island, Wall and Canteen ranges are hand-built 

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Combined with your choice of finishes and our new high efficient XHE 

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For a brochure please call 029 2079 3331 

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The UK’s leading quality range supplier


Chamberlain’s 

Chamberlain’s in 

Birmingham undertook a 

variety of promotions to 

help raise money. In the 

takeaway they did ‘Pick-a- 

Port’ as supplied by the 

Fishermen's Mission, 

donating vouchers to be 

spent in either the 

restaurant or takeaway. In 

the restaurant they put on a 

special menu, (advertising 

Owner Simon Shaw with Briar Wilkinson 

this a week in advance) with over 10 types of fish and seafood. They also 

handed out donation envelopes in the restaurant with the customer bills, 

allowing them to read about the Fishermen's Mission and make a 

donation in the envelope. Customers who "dined in their wellies" in the 

restaurant were offered a free starter or dessert. 

They also had some special guests; Jo & Sparky who host the Friday drive 

time show on local station Free Radio and a visit from Briar and Ken 

Wilkinson of Drywite who came and dined in the restaurant to show their 

support, making a very generous donation (pictured) 

Overall they managed to raise £200 which was a great achievement for 

the first year of supporting Fish Friday! 

Frankie’s Fish & Chips 

Frankies in the Shetland Islands are part of a large fishing community. 

John Gold (Manager) and staff at Frankie’s continue to support the 

Fishermen’s Mission charity throughout the year by having donation 

envelopes on the tables and also the Mission spinner is in the takeaway 

to entice customer’s loose change. On Fish Friday the Mission bunting 

was flying at Frankie’s and staff wore their Fishermen’s Mission t-shirts 

to work. Money was raised and donations were accepted all weekend 

8 

Fish Friday 2012 

Once again, the fish frying industry showed its support for the Fishermen’s 

Mission’s annual fundraising day. Here a just a few of the shops who went 

the extra mile to support this worthy cause. 

Owner Simon Shaw with local radio celebs Jo and Sparky 


from customers. John Gold was delighted with the fund-raising event 

which enables the Mission Staff to continue to provide a commitment 

and service to fishing families in need throughout the UK. 

After a very successful event last year, Frankie’s are hosting their 2nd 

Charity Cycle Sportive in aid of the Fishermen’s Mission which this year 

is on Sunday 2nd September – sponsor forms available at Frankie’s Fish 

& Chips! 

Towngate Fisheries 

Towngate Fisheries in Idle, Bradford sold fish and chips for just £2.50 

and donated £1 from each portion sold to the Fishermen's Mission. To 

raise awareness of the 

cause, the staff all wore 

yellow wellies, yellow 

aprons and yellow 

fishermen's hats all day! 

Despite heavy rain for 

most of the day, the 

shop was extremely 

busy, doing two and a 

half times the normal 

volume of trade for a 

Friday, raising a total of 

£1123.23 including the 

donations placed in the 

collection bucket by customers and staff. 

The Fishermen’s Mission would like to thank everyone who took part 

in this year’s Fish Friday with particular mention to Drywite, Tesco 

Fish counters and Young’s seafood. Also Finnieston’s in Glasgow, 

North Norfolk District Council and the Fishermen’s Friends singers 

for their event in Padstow.

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10 

Frying Tonight - 

Feeling peckish? 

By Andy Gray, Marketing and Promotion, Seafish 

Feeling hungry and looking for ideas for 

a quick tea this evening? Maybe a 

takeaway... maybe some lip-smackingly 

delicious and hunger-quelling fish and 

chips... but hold on, you've been 

picking up various media soundings re. 

fish and chips being fattening and 

perhaps not the best on the health 

front, and so are wondering what the real story actually is. Well, 

wonder no more and appreciate that tantalizing wafting aroma of 

salt and vinegar, savour the crunch of crisp batter encasing a 

piece of moist and delectable flaky fish accompanied by perfectly 

cooked chips with fluffy white interiors, and read on to learn the 

true story of fish and chips as they relate to diet and health. 

Regarded too often in media circles as being bad for your health, 

fish and chips is in fact a fantastic natural, nutritional meal which is 

good value for money and an excellent source of protein - far better 

than most other takeaway foods. A portion of fish and chips 

provides the body with carbohydrate, vitamins B6 and B12, vitamin 

C, iron, calcium, phosphorous, as well as the trace elements iodine, 

fluorine, zinc and some 

important dietary fibre. 

As is regularly stated in the 

world of food and diets, 

items of food on their own 

won't make you fat, but 

rather it is the amount of 

food that one eats, in 

relation to the energy that an 

individual expends, that influences weight and levels of obesity. So 

it is with fish and chips; if eaten in moderation and as part of a 

balanced diet, fish and chips is a wholesome, nutritious meal which 

contains less additives than other takeaways such as burgers and 

curries, and also contains a number of essential vitamins. 

Fish and chips is in fact a fantastic natural, nutritional meal. 

“ 

fish and chips is in 

fact a fantastic 

natural, nutritional meal 

British Nutrition Foundation statistics show that an average portion 

of fish and chips contains almost three times less fat (20.6%) than 

an equivalent portion of chicken tikka masala and pilau rice. 

Fish and chips is one of the least adulterated prepared foods that we 

can eat; wild caught fish, freshly harvested potatoes, some flour for 

batter, an oil for the cooking medium, and all cooked with care and 

attention, skill and expertise to produce a tasty and nutritious meal. 

Plain and simple... how many other takeaway foods can ever say 

that about themselves? 


The quick frying methods used today and 

the high quality oils used by most fish and 

chip shops, mean that very little oil, if any, 

gets into the actual fish. The total fat 

content of an average portion of fish and 

chips is estimated to be 48.2g. This 

compares favourably with a cheese and 

ham sandwich with mayonnaise which has 

51.98g fat and a doner kebab in pitta bread with salad and chips, 

which has a total fat content of 57.74g. 

The calorie count of an average portion of fish & chips is in the 

region of 861 calories, and according to the British Nutrition 

Foundation, taking information from the UK Department of Health, 

estimated average requirements (EAR), for men and women is that 

men (aged between 19-50 years) can consume up to 2,550 calories 

on a daily basis, and women (aged between 19-50 years) can 

consume up 1,940 calories. Thus ensuring that if eaten as part of a 

balanced and controlled diet, you can continue to enjoy fish and 

chips as a regular mealtime option. 

Beyond mealtimes and 

nutritional values but still 

celebrating the wider world 

of fish and chips, the Seafish 

organised National Fish & 

Chip Awards celebrate their 

25th anniversary this year. 

Originally established to 

reward individual shops and 

generate some publicity for 

the independent fish and chip takeaway sector, over recent years 

the competition has grown considerably in scale to encompass a 

vast array of business sectors involved in fish and chips. Current 

award categories range from Best Newcomer to Best Multiple 

Operator through to award categories rewarding excellence for 

marketing and innovation, and staff development and training. 

Renamed the National Fish and Chip Awards in 2010, this 

successful and ever-growing competition, while helping to raise 

standards and commending excellent operators, continues to 

provide an important platform for the creation of fantastic publicity 

for all things fish and chips; helping to keep that most iconic of 

British foods number one in the minds of the consumer. 

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Tracy on Training 

In the first of a two part feature, co-owner of Fish and Chip Shop of the Year 2011, Fish and 

Chips@149 and all-round industry aficionado, Tracy Poskitt, offers an insight into the 

recruitment and training process of a new staff member at her award winning shop. 

“Ask anyone in the fish and chip industry what is their biggest 

problem and 99% of the time the answer will always be staff!” 

They can make our lives easier or they can cause us a lot of stress 

and it doesn’t matter whether you need to take on someone for 4 

hours or 40 hours, they still need have the same rights to holidays, 

employment contracts and health and safety laws… and above all they 

still need to be trained. 

Over the last 30 years I have wasted so much time and money on 

taking on new staff that haven’t been quite right and have left after the 

first day or the first week. After this you are back to square one… 

stressed and still needing staff!!! 

With this in mind we have, over the last few years, changed our 

approach to recruiting. 

New recruit 

Our latest recruitment drive at 149 was for a part time counter 

assistant. With the busy holiday season coming up I needed someone 

to work weekend nights and school holidays so I put an advert in the 

window reading:- 

PART TIME COUNTER ASSISTANT REQUIRED FOR FRIDAY AND 

SATURDAY EVENINGS MUST ALSO BE AVAILABLE FOR SCHOOL 

HOLIDAYS. Apply within for application form. 

12 

This way as you hand out application forms you can also see the 

applicant’s personality (before you invite them for an interview). 

The application form has questions on it like: - When are you available 

to work? Have you any holidays booked? Previous experience? Etc... 

which gives me some of the information I need to shortlist applicants. 

I had 15 replies in 2 days but only 3 could do the hours I needed. 

Some could do Friday but not Saturdays, some had kids so couldn’t 

do school holidays. One was at college but was working away all 

summer etc etc. Why Apply??? 

It’s no good taking people on if they cannot do the hours needed as 

you end up having to recruit again to fill in the hours they cannot do. 

Interviews 

At one time I just used to do an informal interview and if they were ok 

set them on for a day’s trial but this still wastes money and time if they 

don’t work out. 

We have devised an interview and selection process whereby the 

suitable candidates are interviewed formally (this also makes them 

realise you are a serious employer) you can ask any questions you 

like and put a score against each of their answers as to how important 

the criteria you are looking for.

An example of this process is:- 

WHAT DO YOU KNOW ABOUT FISH AND CHIPS AT 149 10 

APPEARANCE AND HYGIENE 10 

FORMAL TRAINING (FOOD SAFETY, HEALTH & SAFETY) 6 

WHAT IS YOUR DEFINITION OF GOOD CUSTOMER SERVICE 10 

WHAT SKILLS AND ATTRIBUTES CAN YOU BRING TO THE COMPANY 5 

DO YOU PREFER STRUCTURE OR WORKING ON YOUR OWN INITIATIVE 4 

HOW FLEXIBLE ARE YOU 8 

WHY HAVE YOU APPLIED FOR THIS JOB 5 

WHY DO YOU THINK YOU SHOULD GET THIS JOB 5 

WHERE DO YOU SEE YOURSELF IN THREE YEARS TIME 5 

ARE YOU PREPARED TO DO INDUSTRY QUALIFICATIONS 8 

Obviously it will depend on which position you 

want to fill as to what questions are asked and what is important 

to you. 

The second part is to then do a bit of role play with them 

because a lot of people talk the talk and can’t do the do. 

We have boxes set up on the table and pretend it’s the 

counter. We go through the customer service greeting 

with them and then ask them to do the same. At this 

point some of them have no confidence and get a bit 

nervous so you know immediately they are not going to 

be any good on the counter. Others will excel and are 

bubbly and I know from past experience these are the 

best employees. 

We then add the scores up and the one with the highest 

score will then be asked if they would like to come and 

do a free 2 hour job trial to see if they like it and if we 

think they will fit in. (if they are prepared to come in for 

free they are serious about wanting a job) 

Katy, aged 16, filled the criteria we were looking for. She 

was at college 2 days a week; she could do weekends 

and the odd night and could work all summer. She also 

had no holidays booked... PERFECT. 

The other 2 are held on file for future reference. We find 

it important to notify anyone who has been for an 

interview that we have filled the position but their details 

are being kept just in case another position becomes 

available. 

Work trial 

Before any member of staff even goes into the shop we will 

spend an hour or so upstairs explaining the importance of the 

role they are going to be doing. 

They are given an induction on Safer Food Better Business. 

We then go through our Code of Practice, which you can see 

below:- 

We will then carry out another Role play, with explanations of… 

How to greet customers, how to take orders, which boxes to 

use for which order, how to answer the telephone etc. 

They are then questioned on what we have told them and we 

go through things again if they are not sure. They are then 

taken into the shop for an hour to get the feel of the place. 

We try to start new people on quiet days and I like them to 


wear a badge that says ‘IN TRAINING’ so the customers know that 

this member of staff is new and they themselves 

don’t feel awkward. We start them by just potting 

peas up and get them chatting to customers we will 

let them take a few orders and practice their 

customer service skills, they are always shadowed. 

For me, if they have a nice smile, are willing to work 

hard and can be pleasant to customers, then 

everything else can be taught. 

After the 2 hours were up I took Katy back upstairs 

and we discussed how she had got on. She said she 

liked it, I felt she could fit in so I offered her a month’s 

trial period. Now the real training begins!!! 

Watch out for the next issue to see how Katy gets 

on through her months trial and how she does at 

her appraisal. Will I have wasted my time or will she 

still be with us???” 

By Tracy Poskitt 

FISH AND CHIPS AT 149 OPERATE A STRICT CODE OF PRACTICE. THESE ARE 

A FEW POINTS AS AN EMPLOYEE WE EXPECT YOU TO ADHERE TO:- 

UNIFORM 

• BLACK TROUSERS 

• BLACK FLAT SHOES 

• T. SHIRT (PROVIDED) 

• APRON 

• HAIR TIED BACK WITH HAT ON 

• ALL UNIFORMS MUST BE CLEAN AND IRONED 

PERSONAL HYGIENE 

• ALL STAFF MUST WORK IN A HYGIENIC MANNER 

• MUST NOT WEAR ANY JEWELLERY OTHER THAN A WEDDING BAND 

• MUST NOT TOUCH HAIR MOUTH OR NOSE, COUGH OR SNEEZE WITHOUT 

WASHING THEIR HANDS AFTERWARDS. 

• MUST ALWAYS WASH THEIR HANDS BEFORE STARTING WORK OR AFTER 

GOING TO THE TOILET 

• NO NAIL VARNISH 

• NO PERFUME 

• ALL MALE STAFF MEMBERS MUST BE CLEAN SHAVEN 

HEALTH AND SAFETY 

IT IS VERY IMPORTANT UNDER THE HEALTH AND SAFETY ACT 1974 TO 

ADHERE TO THE FOLLOWING:- 

• FOLLOW ALL SAFETY INSTRUCTIONS WHEN CLEANING 

• PICK UP ANY DROPPED CHIPS IMMEDIATELY 

• WIPE UP ANY SPILLS IMMEDIATELY 

• REMOVE ANY HAZARDS IN THE WAY 

ACCIDENTS 

• THE FIRST AID BOX IS LOCATED IN THE TOP CUPBOARD NEXT TO THE SINK 

• ANY ACCIDENTS MUST BE WRITTEN IN THE BOOK AND REPORTED TO THE 

PERSON INCHARGE 

• ANY VOMITING, DIARRHOEA OR STOMACH UPSETS MUST BE REPORTED AS 

YOU ARE NOT ALLOWED TO WORK FOR 48 HOURS 

CUSTOMER RELATIONS 

• THIS IS ONE OF THE MOST IMPORTANT PARTS OF THE JOB. A HAPPY 

CUSTOMER WILL RETURN. WE PRIDE OURSELVES IN GIVING EXTRA 

ATTENTION AND PREMIER SERVICE AS WE ALWAYS STRIVE TO BE THE BEST 

• ALWAYS STOP WHAT YOU ARE DOING TO SERVE 

• ALWAYS PUT A SMILE ON YOUR FACE EVEN IF YOU ARE HAVING A BAD DAY 

• NEVER TALK BETWEEN YOURSLVES WHEN CUSTOMERS ARE IN THE SHOP, 

EITHER WHILE SERVING THEM OR IF THEY ARE WAITING FOR FOOD TO BE 

COOKED, NOT ONLY IS THIS VERY RUDE IT IS ALSO UNPROFFESSIONAL 

13


NFFF Executive Council: 

New geographical split for England 


As a member of the NFFF one of the key benefits is access to our Executive Council for help and 

assistance in running your business. We have now updated the boundaries for England as per the 

map below. If you have any questions please call head office on 0113 230 7044 and we can forward 

it to the most suitable EC, either by geographical area or the nature of the enquiry. With a wealth of 

Award-winning experience just a phone call away, we are here to help you and the fish frying 

industry, no matter how big or small or your enquiry. See pg. 43 for the latest round up of how we 

have been helping NFFF members. 

Alan Hanna 

John Penaluna 

John Wild 

Gregg Howard 

Stuart Atkinson 

Richard Ord 

Jasin Kaplan 

John McNeil 

15


Cod Knows! 

Tackling the issues that matter to our industry 

Understanding the recent 

government revision to VAT 

on hot takeaway food 

The Budget announcement in April this year that VAT was to be 

applied to hot pies and pasties created uproar. The media 

frenzy was unbelievable and they even tried to pit us against 

Gregg’s the bakers on the side of the Government. Although 

we were delighted that bakeries and supermarkets were to 

lose their unfair commercial advantage over fish and chip 

shops, this wasn’t really the result we hoped for, and the last 

thing our industry needs is the consumer pointing the finger 

at us for bringing these anomalies to the Government’s 

attention in the first place. 

The bakers, supermarkets and other groups lobbied the 

Government, who very quickly saw that their proposal would 

actually be totally impossible for HMRC to police. Yet another 

gaffe by the Government that strengthens our argument that the 

legislation is an absolute mess and it’s high time that it was 

completely overhauled, and that it is illegal that hot food 

takeaways are subject to VAT at all. 

Anyway, the Government has NOT totally backed down to the 

bakers and supermarkets. What they have done is to look at the 

proposed legislation and to CLARIFY it. 

Under the new proposal, VAT will be applied at the standard 

rate to hot food which is: 

Provided hot for the purpose of allowing it to be eaten hot 

(existing rules) 

Cooked, heated or reheated to order (e.g. toasted 

sandwiches) 

This will apply to a multitude of items 

OR 

Kept hot, or where the natural cooling process is delayed 

(anything kept in hot cabinets, hot plates, under heat lamps, in 

a bain-marie etc or where heat is applied to slow the cooling 

process will be subject to standard rate VAT) 

16 

By Denise Dodd, General Secretary 

Cornish pasties and sausage rolls would be zero-rated where 

they are cooling naturally on racks, but not when they are stored 

in a heat cabinet 

OR 

Provided in heat retaining packaging or other packaging 

specifically designed for hot food (for example foil lined 

takeaway packaging) 

Supermarket hot deli counters – remember the packaging we 

featured back in Issue 8 2010? Your supermarket hot chickens 

etc. will no longer enjoy immunity 

Advertised, marketed or promoted in any way that 

indicates that it is supplied as hot 

Hot pies, hot pasties, hot sausage rolls, hot roast chicken – the 

list is endless, but if it says HOT on the sign – it’s subject to VAT. 

This all comes into force from 1st October 2012 and I think 

you’ll agree that this is not exactly a complete victory for your 

bakers and supermarkets. HMRC will also have them under the 

spotlight to ensure they are fully complying with these new rules. 

The tide is beginning to slowly shift and the consumer is now 

much more aware that 20% of the price they pay for their fish 

and chips goes directly to the Government. But 20% of the price 

they pay for that supermarket chicken or potato wedges will also 

soon be going to the Government, which although it’s still not 

right, it is still a little more fair. 

There is still plenty of work still to be done and we urge you as 

members to help us with this fight. If you haven’t already spoken 

to KPMG about the NFFF VAT Campaign and submitted 

protective claims, then at least discuss it with your accountant. 

To offer your opinion or support please contact us on 

yoursay@federationoffishfriers.co.uk

F A B R I K A N 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17


Roland Geordie 

The thoughts of a Northern fryer, 

trading in a Cornish harbour 

Romance isn’t dead! 

My daughter and I were talking (now there’s a thing) the other day and 

she started asking me things about my past.... 

How old was I when I left school? 14. 

What did I want to be? A Chef. 

Where was my first job and what was it? The Royal Turks Head Hotel in 

Newcastle and I was a Commis Waiter. 

When did I start with the fish and chip business and where (Mastermind 

or what...)? In about 1985 in High Green, Sheffield. 

And then she asked how I met her mother, my wife Lindsey. “Your 

mother came and asked if there were any jobs” I replied, “at the chippy 

in High Green, in about 1988”. I asked her to come back the next day for 

a ‘working interview’, to see if she could do the job and what she was like. 

I started Lindsey on a month’s trial and 24 years later... 

Which leads me to ask “how many romances/marriages have developed 

and bloomed in chip shops all 

over the country over the 

years?” 

I always remember Harry Walker 

from the NFFF in Sheffield. He 

would call into the shop in High 

Green for a cuppa to ‘collect 

subs’... he was 85, when I first 

met him!!! He would tell us 

about the banter that him and his 

wife would have with each other, 

in his shop, in front of the customers. One day the customers would feel 

sorry for Harry and the next day it would be for his wife. It was a double 

act for the benefit of their customers as they queued around the shop. I 

find now that its Lindsey and myself that are doing the double act, but it 

always seems that the customers feel sorry for Lindsey? 

Down the years I’ve met many lovely "chip shop" couples, the Scotts of 

Ward Green Barnsley, the Rhodes, the Tates and the Musgraves at 

Stairfoot in Barnsley. I had the pleasure of working for another couple, 

Phillip and Janine Murphy of Wetherby Whaler fame. Well done for the re 

launch of Harry Ramsden’s into the new Whaler by the way, it’s nice to 

see that even after years of being in the trade together the Murphys still 

believe that there is a future for fish and chips. Then there is my good 

18 

friends Richard and 

Vicky Hoyland, 

youngsters who took 

a big gamble and 

took over a little chip 

shop in Mapplewell, 

Barnsley. 

These couples have 

taken chances; 

worked hard 

together and most 

important of all are 

still together. 

“ 

how many romances/ 

marriages have developed and 

bloomed in chip shops all over 

the country over the years? 

Lindsey and Roland Lowery 

Congratulations to 

Carlyn Johnson of 

Frankies up in Brae on her marriage to Mark Kearney, is he a frier by the 

way? Is this another love story? And also congratulations to Lee Holt of 

Nelson, who recently tied the knot. 

“ 

I told Rosie of the time before 

she was born; when Lindsey 

and I were shopping in Asda 

(other supermarkets are 

available). It was Valentine’s 

Day, I said I was taking her out 

and the greeter mentioned 

over the tannoy thing about 

their Valentine specials. I 

slipped off and had a word with 

him and then re-joined Lindsey 

in the fruit and veg. 

“This is a message for Lindsey Lowery in the fruit and veg aisle”, came 

the announcement over the tannoy thing. 

“Roses may be red, 

Violets may be blue, 

But it’s the smell of fish and chips that remind me of you” 

Yes folks we ARE still together. Romance is not dead, it is blossoming in 

fish and chip shops all over Britain. And remember, behind every 

successful man... There is a pushy woman. 

Have you got a romance story to tell?

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19


The birth of the Mack Bap and the extensive coverage given to the 

whole discards debate struck a huge chord with fish friers and their 

customers last year. Overfishing and poor fishing practices, brought 

about by wrongheaded policy-making have made restaurants and 

diners sit up and take notice. 800,000 people signed up to Hugh 

Fearnley-Whittingstall’s campaign, proving that there is a nationwide 

appetite for a good cause well run and an understanding that natural 

resources need nurturing not exploiting. 

It also goes to show that the dining public is interested in the wider 

points about where its dinner comes from and how it’s prepared. A 

growing number of fish and chip shops across the UK are now 

responding to public demand for a dining experience that not only 

tastes good but leaves the diner feeling good too. Diners want 

restaurants to match the values by which they live at home. 

Operating sustainably isn’t just for fine dining restaurants with fancy 

price tags either. In fact, with the numerous cost savings it offers, 

sustainability is perhaps more applicable to, and useful for, smaller, 

cheaper operators. 

As Calum Richardson, owner operator of The Bay Fish and Chips puts 

it: “It’s not just about doing the right thing for the right reasons. You 

don’t go into this business with altruism at heart. Running a restaurant 

sustainably is another way of saying you’re managing it efficiently. By 

switching to green energy, having our oil collected, recycling our food 

waste and cooking with high efficiency fryers, we are making 

considerable savings. 

20 

Introducing… 

The Sustainable 

Restaurant Association 

By Tom Tanner, www.thesra.org 

When discussing sustainability, fish sourcing may instantly spring to mind. 

But there a number of ways that fish and chip shops can embrace this concept. 

Tom Tanner of the Sustainable Restaurant Association (SRA) discusses the work 

they do to promote this way of thinking, speaking to some the industry’s leading 

fish and chip establishments along the way. 

“ 

Sustainability is 

perhaps more applicable 

to, and useful for, 

smaller, cheaper operators 

“ 

“To think that only diners with deep 

pockets eating at fine dining 

restaurants can afford, and are 

interested in, a sustainable dining 

experience is patronising nonsense. 

Why wouldn’t fish and chip shop 

customers be interested in where 

their food comes from, how the 

restaurant manages its waste, energy 

and water and the role it plays in the 

local community?” 

The Bay, in Stonehaven, 

Aberdeenshire, was already following 

a sustainable path when Calum 

decided to put his credentials to the 

test by joining the Sustainable 

Restaurant Association (SRA) in 

2011, and undertaking the SRA 

Sustainability Rating. 

The Bay 

In August 2011, having provided 

answers and supporting evidence to 

the SRA’s 65 question survey, 

covering 14 areas of sustainability, 

The Bay received a very creditable 

Two Star rating. The accompanying 

report included a number of 

recommendations for further 

improving the restaurant’s 

sustainability and within four months 

Calum and his team had implemented 

many of them, and resubmitted 

themselves for rating. By switching to 

Some of The Bay’s Sustainable initiatives: 

(top to bottom) Displaying their Carbon 

Footprint, Energy Smart meters, separate 

bins for recyclable food waste.

a local beef supplier, renewable 

energy and an organic vegetable 

supplier as well as starting to compost 

food waste, The Bay secured a Three 

Star rating (the highest rating) and 

won the Judge’s Special Award at the 

inaugural Sustainable Restaurant 

Awards in January 2012. 

The Bay is not an isolated example. 

The SRA, launched in 2010, is now 

working with more than 1,000 

operators across the UK, from the 

north of Scotland to the Channel 

Islands. Michelin-starred restaurants, 

large restaurant groups, pubs, 

museums, contract and mobile 

caterers are all reaping the benefits of 

a trade body that understands their 

concerns and the challenges they face 

and provides them with advice, 

information, solutions and importantly 

the recognition they are looking for 

and deserve. 

Very nearly 90% of people say they would like restaurants to serve 

sustainably sourced seafood, and increasing numbers are now doing 

just that, realising that if they don’t, then this generation of customers 

could be the last as stocks disappear. 

Helping restaurants find the right suppliers is a key part of the SRA’s 

role. But it is not limited to the food. The SRA looks at sustainability 

across the board, under three main headings – Sourcing, Environment 

and Society and can help restaurants find waste management 

companies, alternative energy suppliers or dishwashers that are more 

water and energy efficient. Those are just some of the examples of the 

practical dedicated support the not for profit organisation can provide. 

It can also aid restaurants communicate their message to customers, 

manage their staff responsibly and play a part in the wider community. 

Enoch’s 

Enoch’s in North 

Wales has taken a 

number of these 

simple steps like 

switching to energy 

efficient light bulbs 

and an energy 

efficient range 

hood. And, like 

Calum at The Bay, 

staff at Enoch’s are 

fully aware that their 

customers are a key 

part of the 

sustainable journey. 

While Calum was 

busy printing thousands of leaflets explaining his approach to the 

business, Enoch’s launched the ESP – Enoch’s Sustainability Project – a 

big part of which involves communicating their message to the 

customers, via place mats and their website initially. 

Owner Danny White-Meir says: “It gives us great satisfaction to know 

that we offer sustainable alternatives and it shows with an increase in 

sales. Since our commitment we have been promoting it to our 

customers and the feedback has been positive, with some sales 

attributed just to our sustainable options. This has also benefited our 

customers allowing them to experiencing new flavours and textures and 

broadening their culinary horizons.” 


Olley’s Fish Experience 

At Olley’s Fish Experience in South London, owner Harry Niazi, has 

made substantial changes to the products he sources, switching to free 

range chicken, organic pies, Fairtrade and organic coffee and locally 

made ice cream. The restaurant is also working with its supplier to 

source MSC certified seafood. He’s also replaced all light bulbs with 

LEDs and is now working with the SRA on reducing, separating and 

recycling his food waste, measures that will save the restaurant money. 

Sustainable Community 

A number of SRA members now communicate with each other, forming 

their own community of like-minded business people, sharing ideas and 

finding solutions to problems. 

The SRA is in regular contact with MSC across a range of issues, 

including introducing them to restaurants that have expressed an 

interest in undertaking chain of custody certification. There is yearround 

communication to check specific data and ensure that the SRA 

has the most up-to-date information to pass onto members. Currently 

the SRA is in close contact with MSC about its new inshore fisheries 

project. On a more general level the SRA also includes questions about 

MSC in the SRA Sustainability Rating to encourage restaurants to 

become aware of the certification and how it influences sustainable 

seafood in the restaurant sector. 

Mark Linehan, managing director of the SRA says: “Consumer surveys 

show that when given the choice diners would prefer to eat a 

sustainable restaurant. The SRA exists to help restaurants meet that 

demand, providing support every step of the way, be that introducing 

them to new suppliers, providing advice on an environmental issue or 

helping publicise the great work they are doing.” 

As public awareness about and demand for sustainability increases, the 

public needs a simple means of finding a place to eat out that matches 

their values. The SRA’s restaurant directory www.thesra.org does just 

that. And for restaurants looking for suppliers that share their ethos 

there is the SRA Supplier Directory that features SRA Approved 

Suppliers, helping restaurants identify suppliers’ all-round sustainability. 

To join the SRA or for more information call Ed Franklin on 020 7479 

4221 or email ed@thesra.org 

21


22 

Quality Awards round-up 

www.qualityfishandchips.co.uk 

qualityawards@groups.facebook.com 

More milestones for Quality Fish and Chips 

Since the last issue of the Fish Friers Review the NFFF Fish and Chip 

Quality Award scheme has celebrated a number of proud acheivements 

as it completed its 18th month of operation. Firstly, there are now over 

200 participating shops in the scheme, which puts us within reach of 

our end of year target. 

Secondly, we are delighted to welcome the first multiples (five or more 

outlets under the same operator) to successfully pass the assessment 

and scoop the award: 

Congratulations to Daniel Pettit, proud owner of ‘Daniel’s’. This group of 

five takeaway shops in Dorset are the first multiple to pass the award in 

the southern region. 

Scotland’s first multiple newcomer is The Ashvale with ten outlets 

throughout Aberdeenshire. The Ashvale outlets are a mixture of 

takeaways – some with eat in facilities - and impressive restaurants. 

Recent shops to pass the assessment include:- 

Fish And Chips At The Pier Arthur Ratcliffe Clacton-On-Sea 

Harbour Lights Peter Fraser Falmouth 

The Chippy Valerie Jenkins Antrim 

Merchants Of Redditch Michael Jordan Redditch 

Newington Fish Bar Kenneth Derrett Ramsgate 

To learn 

more about 

the Quality 

Award, 

scan the 

QR code 

Yorkshire can celebrate with the Murphy family, owners of the five 

Wetherby Whaler takeaways and restaurants who recently passed the 

assessments. This includes their flagship takeaway and restaurant on 

the site of the original Harry Ramsden’s in Guiseley. 

Thirdly, the deadline for entry into the consumer guide to the UK’s Top 

Fish and Chip Shops passed on 30th July and 100,000 copies of the 

booklet are now being distributed throughout participating shops, 

tourist visitor centres and visitor attractions around the country. Any 

entries missing the deadline this year will be included in our special 

2013 version which will also coincide with the NFFF Centenary 

celebrations. 

If you haven’t yet seen a copy, you can download it through the scheme 

website at www.qualityfishandchips.co.uk or simply pick up the phone 

and we’ll be happy to send one out to you. 

Clockwise from 

top left: Daniel’s, 

The Fish Bar, 

Highfield 

Fisheries, 

Skipper’s, Weeks 

Fish & Chips, 

Burton Road 

Chippy, Top Gun 

Fish and Chip 

company, 

Platten’s and The 

Chippy 

Pantrini's Anthony Piper Whitley Bay 

Pantrini's Lee Taylor North Shields 

Sammy's Fish 'N' Chip Shop Sammy Cameron Fort William 

Taylor's Ann Wallace Stockport 

Wetherby Whaler Phillip Murphy 5 in Yorkshire

Allports Fish & Chip Shop John Allport Porthmadog 

Ashvale Fish Restaurant Stuart Devine 10 in Aberdeenshire 

Chamberlains Fish & Chips Daniel Lynch Oldbury 

Daniels Fish & Chips Ltd Daniel Pettitt 5 in Dorset 

Dunkeld Fish Bar Shannon Davie Dunkeld 

Evans Plaice Andrew Lewis Rhayader 

Fish Face Nicola Darley Hartlepool 

Fishtastic Matthew Bedford Peterborough 

Fylde Fish Bar Jenny Jones Southport 

Greatstone Fish Bar And Restaurant Harbag Atwal New Romney 

Highfield Fisheries Ray Parkinson Carnforth 

Merchants Of Bewdley Anthony Akathiotis Worcester 

Merchants Of Redditch Michael Jordan Redditch 

Packet Bridge Fish & Chip Shop Cihan Oktem Carnforth 

Platten's Fish & Chips Ltd Phil Platten Wells-Next-The-Sea 

Rockfish Wesley Mearns Aberdeen 

Those who work in the catering 

industry know how difficult and 

demanding it can be to guarantee 

every customer is a satisfied one, 

however, the rewards are fantastic and when a customer enjoys the 

food you supply it is a job well done. But one of the key problems 

when it comes to takeaway food is keeping it hot. 

The Sweetheat heated delivery system has been developed with the 

food operator in mind, tough washable and British made, these heated 

delivery bags started out seven years ago from a humble base in 

Dewsbury and are now used in over 500 restaurants and takeaways 

across the UK alone. Customers include Center Parcs, Frankie & 

Benny's, Eddie Rocket Diners & Dixy Chicken to name a few. 

The heated pizza delivery bag was just the beginning of an ambitious 

business plan to cater for the restaurant, hotel and fast food market. 

Sweetheat quickly received the ‘Papa’ award from the Pizza, Pasta and 

Italian Food Association for its unique design and innovation. There are 

also curry delivery bags designed for the Indian and Chinese food 

market. Of course, the versatile bags can also be used for delivering fish 

and chips. 

The system ensures the food is 

delivered hot to the consumer 

at 90 degrees celsius without 

any sweating. The food stays at 

a constant temperature and is 

ready to serve as though it had 

just come out of the oven. The 

Sweetheat heated delivery 

system is simple to operate and 

the Sweetheat logo is fast 

becoming the benchmark of hot food delivery. 

The benefits are an asset to any catering establishment and will only 

serve to enhance the service that you are already providing. High 

customer satisfaction is guaranteed from the delivery of their hot pizza 

- leading to an increase in sales when they enjoy it so much and 

recommend you to all of their friends and family. The bag is heated top 

and bottom, conducting heat throughout the food, they are easy to 

clean, tough and hardwearing and there is no awkward heating element 

or hot plates, just cloth that heats up! 

As well as this, Sweetheat is now a one stop catering equipment supplier 

of leading brands Blue Seal, Lincat, Roller Grill, Zanolli, Parry, True, 


Sandgate Friery Daniel Harding Penrith 

Serene Fish & Chips Mustafa Redif Ilford 

Skippers Fish Bar Andrew Crook Chorley 

The Cove John Georgallis Leeds 

The Fish Shop Beverley Barrett Leeds 

The Newbridge Gourmet Food On The Go Andrew Calleja Wolverhampton 

Top Gun Fish & Chip Company Spiro Gropetis Cardiff 

Weeks Fish And Chips Daniel Weeks Chepstow 

Fylde Fish Bar Jenny Jones Southport 

Greatstone Fish Bar And Restaurant Harbag Atwal New Romney 

The Seaforth Inn Harry Macrae Ullapool 

Burton Road Chippy Lesley Graves Lincoln 

Welcome Stranger Lester & Carol Bale Bodmin 

JM's Restaurant & Takeaway John Massey Retford 

The Fish Bar Craig Buckley Crewe 

Sweetheat Delivers Piping Hot Results 

Foster and Interlevin. Managing Director Nazim Maniar says, "we have 

just completed our third take away this month. We are able to kit out a 

complete kitchen, including canopy, fryers, ovens and refrigeration 

products at very competitive prices. We hope to continue down this 

path and offer a wide selection of products to our customers. We have 

exhibited at several regional trade shows in 20 1-2012, where 

customers can come and sample our range of Catering Equipment & 

Refrigeration Products." 

For further information, please contact Sweetheat on: 01924 488619 

or 07919 448685 

23


Working with Stelios Theocharous of Fish and Chips Test/The Batter 

Company, Mark Drummond produced 10 samples for testing. This included 

a sample of homemade mushy peas, so the results could be combined 

together to produce results for fish and chips or fish, chips and mushy peas. 

All sample weights were recorded so we were able to produce both results 

per 100 grams and results for certain size meals. 

Please see the results of the testing below. 

Fish and Chips: Averages 

6 oz. portion of fish with 10oz. chips 

6 oz. portion of fish with 10 oz. chips and 4 oz. Mushy Peas 

24 

NFFF Nutritional Testing: 

The results are in! 

As previously reported in the Fish Friers Review, the NFFF recently 

conducted a series of nutritional tests using samples produced at the NFFF 

Training School in Leeds to get a full, fair and realistic picture of the 

nutritional content of the meals we produce. 

CALORIES FAT (Grams) 

Total Portion Average 998.8 52.3 

Per 100g Average 212.7 11.1 

CALORIES FAT (Grams) 

Total Portion Average 1086 52.9 

Per 100g Average 187 9.2 

Comparing Frying Mediums 

We produced the same fish and chips, using the portion size above, in 3 

different frying mediums, Rape Seed Oil, Beef Dripping and Palm Fat 

(Frymax), to see how this affected fat and calorie content. 

FRYING MEDIUM CALORIES 

TOTAL FAT 

(Grams) 

SATURATED 

FAT (Grams) 

Rapeseed Oil Per portion 972 47.1 4.2 

Per 100g 202 9.8 0.9 

Beef Dripping Per portion 1028 56.6 30.9 

Per 100g 216 11.9 6.5 

Palm Fat (Frymax) Per portion 997 53.3 26.3 

Per 100g 220 11.7 5.8 

Summary: Palm Fat and Beef Dripping offer similar results, whereas 

Rapeseed Oil proved to be lower in calories and fat and much lower in 

saturated fat. It is worth pointing out the results for Rapeseed Oil were 

dependent on the oil being in a good condition. As a frying medium it breaks 

down more easily than the others and results from oil in poor condition 

would be very different. This is just one of the many reasons for good oil 

management.

Chips (Thickness) 

We tested 3 different thicknesses of chips (14mm x14mm, 14mm x 17mm 

and 17mm x 17mm) all fried in palm fat and also cooked one sample by 

blanching and one straight through to see if blanching affected the fat and 

calorie content. The results are per 100 grams. 

CHIP SIZE (mm) CALORIES FAT (Grams) 

14 x 14 220 8.6 

14 x 17 208 8.3 

17 x 17 212 9.0 

14 x 17 (blanched) 225 8.7 

Summary: A chip cut to the size of 14 x 17mm proved to be the healthiest 

in term of having fewer calories and less fat. We expected a thicker chip cut 

to 17 x 17mm to be the healthiest but this came out with higher results. This 

can perhaps be explained by the requirement of a longer cooking time, 

meaning more time to absorb the fat, or it could be due to the fact that the 

17 x 17mm chips were “ready chips” and the others freshly prepared in the 

training school that morning. 

Fish (Portion Sizes) 

We tested 3 different sizes of fish (4oz, 6oz and 10oz). The same batter was 

used for all samples and all the fish used was Icelandic FAS Cod. The results 

are per 100 grams. 

FISH SIZE (mm) CALORIES FAT (Grams) 

4oz Cod 227 16.7 

6oz Cod 240 17.3 

10oz Cod 265 20.3 

Summary: The results indicate that bigger fish contain more fat and calories 

per 100g, meaning that an accurate result cannot be obtained by simply 

testing one size of fish then applying to other sizes (i.e. testing a 4 oz fish 

and then multiplying by 2 to get results for an 8 oz fish) 

Chips (Portion Sizes) 

We fried chips cut to 14 x 17 mm in palm fat and then produced the 

nutritional values for various portion sizes commonly offered in fish and chip 

shops. 

PORTION OF CHIPS (oz) CALORIES FAT (Grams) 

5oz 295 11.9 

10oz 589 23.8 

15oz 884 35.7 

20oz 1177 47.5 

25oz 1473 59.5 

Summary: The portion size you sell has a huge impact on the total fat and 

calories your customers consume. However healthy the product is, if portion 

sizes are very large the customer will have consumed a high amount of fat 

and large number of calories. 

Overall Summary 

Fish and chips are less than 10% fat if properly cooked and an average 

sized portion is less than 1000 calories. 

Adding peas to the meal lowers fat and calories per 100 grams, but as peas 

contain approximately 100 calories per 100 grams, this increases the total 

calories consumed in the meal. 


Rapeseed oil (when in optimum condition) produces the healthiest product, 

but breaks down more easily than other frying mediums. It is, however, a 

reasonable view that the customer expectation of taste is more important. 

The size of portion you serve is key to total calories and fat your 

customers consume. 

In our original article about nutritional testing in the FFR, Mark Drummond 

wrote that a large portion of Fish, Chips & Peas could be up to 1600 calories, 

and this resulted in complaints from several members saying it was an 

exaggeration. Our results show that a 10oz Fish, 15oz portion of Chips and 

7oz Peas (not an exceptionally large portion in some places) actually 

contained 1846 calories. 

Our results also show that the proportion of fish/chips/peas in a meal has a 

big effect on the fat and calorie content, as the fried fish is higher in fat and 

calories than chips, and peas are almost fat free and less than half the calories 

per 100 grams of the chips. So for example a meal consisting of a 4oz fish, 

10oz portion of chips and 7oz Peas would contain 1110 calories (186 calories 

per 100 grams), whereas a meal consisting of a 10oz fish, 7 oz portion of 

chips and 4oz peas would contain 1291 calories (217 calories per 100 

grams), even though the total weight of both the meals were the same (21oz 

or 594 grams). 

Further tests would need to be done to establish if treating chips with 

preservatives effects nutritional content and also if pre-produced ready chips 

have different fat and calorie levels to those produced in a shop. 

For the full spread sheet of results please visit the NFFF website 

www.federationoffishfriers.co.uk 

NFFF MEMBER SPECIAL OFFER 

15% DISCOUNT OFF FISH AND CHIP TESTING FOR 

CURRENT NFFF MEMBERS. PLEASE QUOTE MEMBERSHIP 

NUMBER AS REFERENCE. 

Please contact Stelios Theocharous to book your test now: - 

084537115522 - stelios@fishandchipstest.co.uk 

www.fishandchipstest.co.uk 

25


Don’t be at a Loss 

Geoff Williams of NFFF Associate Members Cherry & Griffiths, Insurance 

Loss Assessors, discusses the importance of experience and understanding 

when faced with an Insurance claim. 

After a fire, flood or other disaster, a policyholder is entitled to 

expect his or her insurers to send somebody round to sort out 

the problems but that very rarely happens. 

For a start it is the policyholder’s duty to formulate a claim after 

initial discussion with the insurance company’s loss adjuster who 

will not prepare the claim for the policyholder. 

Additionally, insurers are under financial pressures and do not like 

paying out quickly or indeed at all. 

Warranties 

Policies issued to fish and chip shops are notoriously problematical 

because of various warranties which exist. A warranty is a 

requirement for the policyholder to carry out certain maintenance 

work, typically cleaning out fat traps, having the range and ducting 

professionally cleaned/serviced every six or twelve months etc. 

The first thing which the insurers’ loss adjuster is going to do when 

he comes to a fire in a chip shop is to ascertain whether such 

warranties have been complied with or not. If the warranties have 

not been complied with the insurers are strictly speaking not 

required to pay the claim. 

Case Study 

Several months ago we were instructed by the owner of a fish and 

chip shop in Blackpool because after investigation the insurers 

declined policy liability having discovered that the policyholder 

had not cleaned out a fat trap for 10 days when the policy 

requirement was that it had to be done every 7 days. Faced with 

the probable ruin of the business he had worked hard to build, he 

did not know who to turn to until we were recommended to him. 

After discussion with the adjuster acting for the insurers, he agreed 

to recommend the insurers to deal with the claim because, in 

fairness, the technical breach of the warranty had not been 

relevant to the cause of the fire, despite the fact that legally 

speaking the Insurers were entitled to maintain their attitude. 

We liaised with the adjuster to have all the necessary repairs 

carried out, including building repairs where we introduced one 

of our panel of contractors who are regularly recommended by us 

because they carry out excellent work. The building work is now 

almost complete. 

Further Considerations 

Provided that a policyholder is insured for the correct amount, 

reinstatement of, for example, the frying range, fridges, other 

equipment and stock should not really be an issue with the 

insurers although quite often insurers are reluctant to confirm that 

they accept liability under a policy for several weeks after an 

26 

incident when arrangements could have been put in hand to, for 

example, replace the range when one has been manufactured. 

The policyholder’s insurance package will include cover for 

business interruption losses. This means that the policyholder can 

recover loss of gross profit (i.e. net profit plus all expenditure 

excluding stock purchases) although the insurers are entitled to 

take into account savings in standing charges such as rent, 

electricity/gas etc. which are not incurred during the period when 

the business is interrupted. 

Following the reopening of the shop, that cover will continue up 

to a maximum of at least 12 months following the damage, 

provided that any continuing losses can be shown to be directly 

attributable to the interruption caused by the initial incident. 

Experience 

We have considerable experience of dealing with business 

interruption claims to the advantage of the policyholder and, 

indeed, we have no hesitation in saying that we have more 

experience than most persons dealing with such matters at loss 

adjusting companies instructed by insurers. 

This is one advantage of utilising our services in that we will be 

able to give the policyholder professional advice from experienced 

loss assessors and indeed former loss adjusters (who used to work 

for the insurers) since we can generally see, at the outset, whether 

there are likely to be any difficulties concerning the claim, for 

example, breach of warranties. 

We will always give honest advice to the policyholder and if there 

is no chance of the claim succeeding because of a breach of 

warranty we will advise the policyholder immediately. 

Our client in Blackpool is now entirely delighted with the progress 

of the claim - we have no doubt whatsoever that had the 

policyholder not contacted us, his business would have been 

ruined. 

We exist to assist policyholders. Many of our competitors shy away 

from fires in fish and chip shops because of the difficulties 

surrounding the warranty issues but, as Associate Members of the 

National Federation of Fish Friers, we are here to help. We 

specialise in contentious issues. It is never too late to ask us to 

become involved although we can add value if we are instructed 

immediately following a fire as we can help the policyholder to 

make important decisions which will ultimately affect the outcome 

of the claim and the future (or otherwise) of the business. 

www.cherryandgriffiths.co.uk

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 


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! 

27


The Control of Asbestos 

Regulations 2006: 

Your responsibilities for 

buildings built before 2000 

We spoke with David Grocott of ASI Environmental, industry experts in 

Asbestos Surveying, to learn that some people are still ignoring asbestos 

legislation and how you need to act to keep your business in line with 

current regulations. 

What are the regulations? 

The Control of Asbestos Regulations 2006 came into force on 13 November 

2006, and states that all commercial building built before 2000 must have an 

Asbestos survey register, and failure to comply can result in a heavy fine and 

closure of a business premises if Asbestos is found and in a hazardous state. 

It is the legal responsibility of the Duty holder to have undertaken an Asbestos 

Management Survey. This is the standard survey and the one that all 

commercial buildings must have by law under The Control of Asbestos 

Regulations 2006. 

28 

Case Studies 

In 2011 Marks and Spencer were fined £1m for asbestos 

breaches at two of its stores. The fine was for failing to protect 

customers, staff and workers from potential exposure to asbestos 

during refurbishment at two of its stores in Reading and 

Bournemouth. Richard Matthews, prosecuting, told the trial that 

M&S failed to carry out sufficient surveys to identify the location 

of asbestos in the stores. 

In 2003 a Chip-shop fitter's widow won £300,000 in damages 

after her husband died from mesothelioma, aged 53. Anita 

Bryenton's husband, Colin, had worked for Halifax Fisheries Ltd 

installing cooking ranges in fish and chip shops. He was frequently 

required to drill, cut and saw asbestos sheets as well as remove 

old sheets when repairing or removing ranges. Mr Bryenton's 

employers did not provide him with adequate protective 

equipment to prevent him inhaling the asbestos dust. 

It came into force on 13 November 2006 and is often asked for by insurance 

companies and mortgage lenders for private homes. Its purpose is to locate, 

as far as reasonably practicable, the presence and extent of any suspect 

asbestos containing material (ACM) in the building which could be damaged 

or disturbed during normal occupancy, including foreseeable maintenance and 

installation and to assess their condition. 

The Health & Safety Executive (HSE) carried out targeted inspections during 

February and March 2012, visiting over 3,200 shop premises nationwide. 

Inspectors visited 415 sites in the North East of England and were forced to 

take formal enforcement action at 186 sites, issuing notices to prohibit work 

activities or to get matters put right. 

These notices issued related to asbestos matters and it was found that some 

premises had not complied with current legislation and had an asbestos survey 

carried out. 

Who is responsible? 

The Duty holder is anyone responsible for maintaining and repairing all or part 

of a property, or who has control of the building. For example, the occupier or 

the owner. 

Will the regulation affect me? 

If you control or have information about the building, you must co-operate with 

the Duty holder. For instance, landlords must pass on relevant information to 

new tenants, and leaseholders must allow access for inspection by managing 

agents. 

What do I need to do? 

Everyone must start to take action now – even if all you have to do is to cooperate 

with the Duty holder.

If you are a Duty holder, you must: 

Find out whether your building contains asbestos and what condition it is in. 

Assess the risk, e.g. if it is likely to release fibres? 

Make a plan to manage that risk. 

Where is asbestos found in buildings? 

Corrugated sheets (Shed/garage roofs) 

Rainwater goods (gutters, pipes etc.) 

Roofing tiles 

Flue pipes, cisterns 

Door facings 

Fire surrounds 

Textured ceiling coating 

Bath panels 

Window boxes 

Bitumen roof felt 

Fire protection on (or in) doors 

Fire partitions in loft spaces 

Sandwiched in internal walls & partitions 

Lining porches, canopies, soffits 

Behind radiators 

Airing cupboards 

Behind cookers 

Possible locations of asbestos material – appliances. 

Fan & radiant electric heaters 

Irons, toasters, washing machines, tumble driers, dish washers, refrigerators 

etc. 

Cookers 

Iron stands 

Catalytic gas heaters, gas warm air heaters, boilers 

Storage heaters (‘Caposil’ blocks) 

Possible locations of asbestos material in insulation boarding. 

Fire protection on (or in) doors 

Fire partitions in loft spaces 

Sandwiched in internal walls & partitions 

Lining porches, canopies, sofitts 

Behind radiators 

Airing cupboards 

Behind cookers 

Boiler casings 


Possible locations of asbestos material – other materials 

Flooring – thermoplastic floor tiles and asbestos-paper backed PVC floors 

Pipe lagging, tape, wadding 

Sprayed coatings 

Ropes & yarns – Caulking brickwork, jointing & packing, gaskets & seals 

Fire blankets 

Textured wall & ceiling coatings 

Mastics, sealants, putties & adhesives 

Reinforced PVC & plastics 

Where do I start? 

Do a desktop study to check out what you already know about your buildings, 

e.g. look at plans and other documents. 

Contact anyone else who may already have useful information about the 

building, e.g. a surveyor, architect or contractor who knows the building. 

Carry out an inspection of the building. You can do this in house, especially 

if you simply assume materials contain asbestos. Or use an independent 

expert if samples have to be analysed. 

Record the results of the inspection, identifying the parts of the building where 

asbestos may be located. 

Assess the risk of asbestos fibres being released into the air from the materials 

in those areas. Take into account the materials’ condition and how likely they 

are to be damaged or disturbed. 

Draw up a management plan. State which areas, if any, need asbestos to be 

sealed, encapsulated or, as a last resort, removed. 

What shouldn’t I do? 

Don’t panic – asbestos is only dangerous when disturbed. If it is safely 

managed and contained it doesn’t present a health hazard. 

Don’t remove asbestos unnecessarily. Removing it can be more dangerous 

than simply containing it. 

Don’t treat all asbestos materials the same. You only need to use a licensed 

contractor to work on high risk materials, such as pipe insulation or asbestos 

insulating panels – not on asbestos cement which is much less dangerous. 

Don’t assume you need to bring in a specialist in every case. The regulation 

allows you to inspect your own building and assume materials contain 

asbestos. 

Don’t forget that the regulation is all about protecting maintenance workers 

and others from asbestos fibres, so concentrate on practical steps to achieve 

this. 

Next steps: 

For further information, free advice or to enquire about having a survey done 

please call ASI Environmental on 0800 161 33 84 or go to our website 

www.asi-surveys.co.uk. 

Special discounted rates 

for NFFF Members! 

ASI Environmental is pleased to offer all members of the NFFF a 

specially discounted price for all our services. 

A. Business premises (shop) Asbestos Management Survey: 

£249.00, to include all samples. 

Normally anything from £350 upwards + £15.00 per sample. 

B. Entire building (including living accommodation) Asbestos 

Management Survey: £349.00, to include all samples. 

Normally anything from £450 upwards + £15.00 per sample. 

29


More than just a spud! 

The Young Friers learn more 

about their raw materials 

On Monday the 2nd of July the Young Friers went on their latest trip... to 

gods own county... Lancashire! 

As some of the group were travelling from the south they decided to 

spend Sunday night enjoying the football in not so sunny Blackpool and 

then made a night of it. The trip then started early on Monday, with some 

of the group visiting Fleetwood Fish Market. Most of the fish sold on the 

market is brought by wagon these days but Fleetwood still has a thriving 

merchant business. 

Field to Fork 

The main trip started at 11am at Fylde, Fresh and Fabulous, home of 

Triple F Chips (FFF). Based on a potato farm in Weeton, near Preston, FFF have 

the ability to offer full ‘field to fork’ traceability. We were greeted by David 

Linton and Colin Bradley. Colin has been growing potatoes for over 20 years 

and still has many hundreds of acres of farm land as well as the processing 

side he runs with David. We were given a short presentation outlining the 

different sectors the company process for including suppliers to the 

supermarket chains. 

Colin brought up some of this year’s crop for us to try, stating that they were 

a couple of weeks from being ready to be harvested. The dry matters were still 

only at 17% and Colin explained that over the next few weeks, with the right 

30 

By Andrew Crook 

amount of sunshine, the potatoes will mature enough to be harvested for chips. 

As FFF is spread over a large site, we split into two groups, one group toured 

the fields and the other got to see the grading, storage and processing side of 

the operation. FFF’s field to fork operation means they can trace back each 

batch of potatoes to the field they were grown from and with the wide range 

of customers they serve, if a sample is not performing after their rigorous 

quality control checks, they can find another outlet for it. Some of their end 

product goes to make soup or mash, meaning if the fry colour is not up to 

specification they can use that sample of potato for another product that is not 

destined to be fried. 

David explained the quality control process to the group, including dry matter 

testing and how the potatoes are riddled to determine the size range in the 

sample. We then moved to the grading shed. The potatoes arrive in a bulker 

holding 26 tonnes. They are then passed over a mesh to take out any small 

potatoes. This process can be repeated with different sized holes in the mesh 

to ensure a tight grade, it is more efficient to process them if all the tubers are 

the same size. Smaller potatoes can be used for sliced potatoes or roast 

potatoes. Once graded the potatoes are loaded into tonne boxes. The box filler 

The processing facilities at FFF

aises the box to ensure none of the potatoes are subjected to more than a 30 

cm drop to prevent bruising. These boxes are issued a goods received number 

(GRN) and stacked in the climate controlled stores. Each box from the bulker 

is given the same GRN number and the quality control process and variety is 

used to determine what product each GRN is suitable for. 

Processing 

The potatoes are then ready for processing, two huge Limas step peelers are 

used, and each peeler is capable of peeling 6 tonnes per hour. They are then 

passed through an optical sorter, which removes any potatoes with a set 

percentage of damage on them, or any signs of green. Following the process 

down, the potatoes pass over a grading table, if there is any blemishes left on 

they are placed on the other side of the table to be re-peeled. If ok they either 

get diverted to the cutting machine or straight on if the line is set up to produce 

whole peeled potatoes. The cutter is capable of producing sliced, diced or 

chips by varying the slice thickness and inserting a rotating cross cut cylinder. 

After the cutter the potatoes are passed through a 

cooling auger, a huge refrigerated tank with a 

corkscrew to propel the potatoes forward, the 

chilled water inside helps reduce the temperature of 

the potato prior to being stored. 

The potatoes are then passed through a dipping 

auger which contains a solution of preservative. This 

is constantly measured by the dosing system to 

ensure only the correct amount of preservative is 

used. The chips are then de-slithered using a 

vibrating deck with slits that let any fines fall through, 

and then sealed in bags. 

Nothing is wasted as the peelings are dried and sent 

to another company to be used in other products. 

The waste water is then pumped to a reed bed 

system which filters the water and it is then clean 

enough to return to the water table. 

Limas Potato peeler 


Colin then took us to view some potatoes growing in the fields. The first 

samples we looked at were still pretty immature, with small tubers. We moved 

to another field where the potatoes were further on and just weeks from 

harvest. This kind of trip is very useful as the more knowledge you have to 

pass on to your customers the better. 

Trawler visit 

We left FFF and headed in convoy to Fleetwood to visit a Heritage Trawler called 

The Jacinta. Now out of commission, this trawler fished from Fleetwood and 

latterly in Hull before finally hanging up its nets in the mid-1990s. It is now 

used as a floating museum to show what life and conditions were like on board 

a trawler. 

We were shown the entire process of fishing, from how the nets worked to 

where the fish were stored in the hole. Conditions must have been tough as it 

would have been Arctic weather on deck and it was red hot down below. 

Fishermen were often expected to work extremely long shifts when the fishing 

was good and lived in reasonably cramped conditions. The guide showed us 

some of the fish finding and navigational equipment in the wheel hose, before 

allowing us all a photo opportunity playing captain at the helm! 

At the end of the trip we were treated to fish and chips in the meeting room in 

the heart of the Jacinta. Richardson’s Fish Restaurant in Fleetwood kindly 

delivered to the vessel! Thanks must go to Sean Lloyd for organising the trip, 

all at Fylde, Fresh and Fabulous for the tour of the farm, the crew of the Jacinta 

and also Richardson’s for cracking fish and chips! 

Register at YoungFriers.com for information on future trips! 

Aboard the Jacinta 

31

Shop Watch: OLYMPUS FISH AND CHIP RESTAURANT, BOLTON 

A Brief History 

The Olympus was established in 1987 as a small fish and chip takeaway. 

This was so popular that owner Tasos Pattichis developed the 

business into a small fish and chip restaurant. However in 1997, due 

to increased demand, the property was greatly extended. In 2002 a 

second extension was opened but despite seating over 200 people 

customers could still be seen queuing outside. 

Following the purchase of land to the rear, The Olympus was extended 

again with the addition of a beautiful orangery. The existing restaurant 

underwent a total refurbishment and a small garden was created to the 

rear. However, despite all the changes, the friendly service, the 

delicious fish and chips and the relaxing atmosphere remain the same. 

Tasos says “The Olympus has never been in better shape thanks to the 

hard working committed staff and wonderful customers. I am proud of 

The Olympus and the unique reputation we have built over the past 

25 years and I would like to thank all my customers for their loyalty 

and support. It is rewarding to see how The Olympus has evolved and 

to see that many of my original customers from 25 years ago still visit 

and now bring their children and grandchildren.” 

Voted ‘The Most Loved Specialist Business in the UK’ 

In February 2012, The Olympus Fish and Chip Restaurant was voted 

the most loved specialist business in the UK competition which is based 

on customer testimonials that are counted and verified. 

32 

Staying power 

The award winning Olympus Fish and Chip Restaurant in Bolton town 

centre has reached another milestone and is now celebrating 25 years in 

business. We spoke with owner Tasos Pattichis to learn about how he has 

developed his business over the years. 

The Olympus gained the highest number of votes and was entered for 

the competition by the Best of Bolton team who recognised the 

restaurants great service and delicious food. 

“Winning the National Specialised Restaurant category in the “Fourteen 

Days of Love Campaign” is the icing on the cake”, says Tasos. “To think 

that my customers - even those from far afield- took the trouble to write 

and submit a testimonial has given me a sense of pride and no matter 

how big The Olympus becomes I hope to always be able to provide 

that individual touch”. 

Jane Coop and Tasos Pattichis 

with the ‘Most Loved 

Specialist Business’ Award

Changes and the Future 

When The Olympus Take-away first opened 

25 years ago there was very little competition 

in Bolton town centre. However, today there 

are a lot more fast food outlets and more 

competition from pubs, supermarkets and 

sandwich bars etc. Although this offers the 

customer a wider choice, supply is now 

greater than demand, so it is more difficult to 

attract new customers or to retain regular 

customers – you have to stand out from the 

crowd in order to succeed. 

Peoples’ expectations are now much higher 

which means that you have to keep one step 

ahead of your competitors by adapting to 

change, thinking of new marketing strategies 

and frequently revamping the interior to keep 

it appealing and fresh. 

For the future of the industry it is important 

Olympus in 1987 

to maintain fish stocks and fish and chip shop 

now have a duty to ensure a fully traceable 

supply line. This was never an issue 25 years ago. Customers are now 

more concerned about environmental issues and health issues and 

there is a responsibility for fish and chip shop owners to be more 

knowledgeable about the foods they serve. There is also more 

accountability in terms of Food Hygiene, Health and Safety etc. 

Tasos comments, “In my own business I know that I cannot cut back on 

quality, service or prices despite the demands made on me by increased 

costs, so nowadays I find that I have to put a lot more effort into attracting 

trade and I now find myself going out looking for business. In other 

words I use a lot more effort and energy for less return. 

Olympus in 2012 


I also find myself continually looking for new ideas like the recent 

purchase of a mini grand piano which has proved very popular and 

has added to the upmarket ambience of my restaurant. 

Due to the current economic climate I don’t anticipate a massive 

increase in business in the near future so my advice would be to 

persevere with little return for the time being without dropping 

standards and to be patient for middle to long term recovery”. 

www.olympusfishandchips.co.uk 

33


34 

A Salutary Tale 

Brian Thornhill, of NFFF Associate 

Members Brian Thornhill Insurance, 

recalls an unfortunate chip shop fire 

that may well have been avoided. 

Around 25 years ago we arranged insurance cover for a family 

run fish and chip shop in a small mill town in Lancashire. It stood 

in a typical Coronation Street setting. Rows and rows of terraced 

houses looking out onto cobbled roads, with a corner shop on 

one end of each terrace and either a pub or a fish and chip shop 

on the other. 

2 huge mills dominated the town and everyone in the district relied 

on them for work of one type or another, either in the actual 

weaving sheds or in the small units created in the mills auxiliary 

buildings, where small businesses had been created. Cotton wasn’t 

king anymore and the textile industry was in terminal decline just as 

it was throughout the north of England. 

This corner chippy had been run by the same family for over 50 

years, passed from father to son, then on to a nephew. It wasn’t 

hard to imagine rows of tired mill workers queuing up outside this 

small and cosy establishment on a Friday night, all in eager 

anticipation of their weekly treat of a “chippy tea” as they say in 

Lancashire, after a hard days toil. 

I remember taking the phone call as if it were yesterday. “We have 

had a fire” said our client and I arranged to meet him the following 

morning at the shop before speaking to the insurance company. 

That morning all those years ago, as I looked at this forlorn little 

chippy from my car, I noticed the fading plastic sign hanging from 

a chain in the window that proclaimed “frying tonight”. 

But that window was now blackened by heavy smoke, the shop 

door was open and the painted red brick work above it was peeling 

as a result of intense flames within, roaring outwards. The window 

frame above was scorched and the glass was cracked and broken 

by searing heat. 

I met the policyholder there, and the loss adjuster appointed by the 

insurance company. The client advised us that he had fired up the 

range as normal and served the usual lunchtime rush before having 

a well-earned cup of tea, when a neighbour came running in to say 

that heavy black smoke was billowing from his extraction chimney 

which ran up an external wall to the side of the building. Within 

seconds said the policyholder, the whole frying range erupted into 

a sea of acrid smoke and flames and all he could do was to shut 

down the gas and run from the building, literally to save his life. 

“When was the range last serviced?” asked the loss adjuster, “I did 

it myself about a month ago” replied the client. Amazingly 25 years 

or so ago some insurers allowed policyholders to service their own 

ranges and many did, but don’t try it now! 

“And when was the extraction ducting last cleaned” continued the 

loss adjuster. 

Silence. “I think my Uncle had it cleaned when I bought the 

business from him” came the policyholder’s eventual reply. “When 

was that?” said the loss adjuster. 

“6 years ago” replied the policyholder... 

Now I can’t quite remember how many pounds of congealed fat 

were estimated to have coated the extraction ducting walls, but it 

was a considerable amount. Apparently the extraction fan had been 

working its socks off to compensate for the ever reducing size of 

the remaining hole in the ducting, until finally, that day, it gave in, 

either bursting into flames or simply grinding to a halt, which 

caused the fat in the ducting walls to ignite, taking the range with it. 

It is never a pleasant experience when an insurance company turns 

down a claim, but in this instance they had no other option. Policy 

conditions clearly detailed that extraction ducting should have been 

cleaned professionally twice a year, so not to have them cleaned for 

6 years was something the insurance company couldn’t ignore. 

In fairness the client never challenged the insurer’s decision, he 

knew he had done wrong and he took it on the chin. Without the 

insurance pay-out, the client couldn’t afford to refit the shop and it 

closed down entirely, which was very sad. 

Just as sad however was the fact that this delightful little 

establishment, which had fed an army of mill workers throughout a 

world war and which had seen countless other historical events 

since the early part of the 20th century and which had provided an 

income and shelter for its proprietors and their families through 3 

generations, was now gone forever. 

I drove past some years later and the whole of the ground floor had 

been converted into living accommodation. 

A salutary tale, so be careful to check your insurance policy 

wording. Make yourself aware if your insurers insist that the ducting 

and extraction system be cleaned every 6 monthly or once a year 

as with our policy. If in doubt, speak to your insurance adviser.

NFFF Fish Friers Promotions 

meeting to discuss 

‘Promoting the Fish & Chip Brand’ 

On Monday the 9th July 2012 at the newly 

refurbished Wetherby Whaler in Guiseley, 

(previously the famous original Harry 

Ramsden’s), the NFFF chaired the industry 

Fish Friers Promotions meeting. 

The meeting was convened as a follow on from the earlier 

meeting in Edinburgh on the 8th May with His Royal 

Highness the Prince of Wales and the International 

Sustainability Unit, at which the NFFF had committed to 

promoting sustainability within the fish and chip sector. 

The key purpose of the NFFF Fish Friers Promotions 

meetings are to bring the fish and chip industry together 

to establish how best to promote the ‘fish and chip 

brand’, retain its profile as the UK’s No I takeaway meal 

and ensure its sustainability for future generations. So 

we decided the best way forward was to invite some of the 

industry’s brightest minds and key decision makers along, 

tell them our ideas so far, give them a superb fish and chip 

dinner and then let them come up with more ideas which 

can then be worked into a cohesive plan to move the 

industry forward. Simples. 

You’ll be able to read more about the meeting, outcomes 

and exciting future plans in the next issue of your favourite 

magazine. Watch this space! 


35

Perhaps you want to sample vegetable oil 

alongside beef dripping, pit a traditional 

range against a continental version, try 

out pollock instead of cod, or compare 

pre-cut chilled chips to freshly chipped 

ones. Well it’s all possible at this year’s 

Fry Fast Food Show. 

With over 100 exhibitors showcasing 

everything from the latest food, to the 

newest equipment and the most up-to-date 

shopfi tting trends, you’ll pick up plenty of 

ideas and inspiration. You’ll also be able to 

take advantage of some fantastic show day 

only deals on everyday products such as 

sausages, burgers, fi shcakes, cleaning agents 

and utensils, and enter competitions galore to 

win free fi sh, batter mix and vegetable oil. 

Don’t miss 

this year’s amazing 

Fry Fast Food Show 

Come and visit us at the biggest fast food show of the year, held 

at the Ricoh Arena, Coventry, on Sunday 16th September 

In every corner of the show you’ll be able 

to enjoy tasty treats while networking with 

colleagues and picking up practical solutions 

to keep your shop ahead of the competition. 

Do make sure you leave time to attend the 

Live Seminar Theatre where industry experts 

will provide practical help and advice on areas 

such as sustainability and menu development. 

Show stopping seminar programme 

We’ve packed the leading names in the world 

of fi sh and chips into our seminar area this 

year to give you help and advice on key areas 

of your business. On the success of last year’s 

sessions, we’ve also increased the size of the 

seminar theatre, but you’ll still have to be 

quick to bag a seat! 

11.45AM 

Implementing a sustainable 

approach to your business 

Mark Linehan, MD of Sustainable 

Restaurant Association, & Calum 

Richardson, The Bay, Stonehaven 

1.00PM 

Making it as a youngster in 

today’s industry 

Young Fish Frier of the Year 2012 Zohaib 

Hussain and 2011 winner Craig Buckley 

1.45PM 

Extend your menu beyond fi sh 

and chips 

Marina Angelides, owner, The Big Fish, 

The Midlands 

3.00PM 

Fish and chips on the move 

Bob Fox, Nationwide Caterers Association

REASONS TO VISIT 

 

 

 

professionals and award winning operators 

 

 

 

 

GET YOUR FREE TICKETS 

Register for your free ticket by calling 

0844 571 7246 or by visiting www.fryonline.co.uk. 

You can also sign up your 

colleagues and your family members to 

ensure they don’t miss out on any of the 

action either. The show opens at 10am and 

closes at 5pm. 

SCAN AND 

REGISTER 

NOW! 

Exhibitors include: Vion Foods, Martyn Edwards Frank Ford, Penny Lane Foods, Vandemortele, 

FryersMate, Sweeteheat Technology, Stone, Willys Pizza, Nortech Foods, Caterers Club, Kiremko, 

National Federation of Fish Friers, Nilco, T Quality, Preston & Thomas, Nisbets, Youngs Seafood, Silbury, RH Hall, 

Select, Menu Signs, Drywite, James T Blakeman, Goldensheaf, Friars Pride, Elite Shopfi tters (Leeds), 

Paragon Quality Foods, Link Print Packaging, Southern Fried Chicken, BD Signs, McWhinneys Sausages, 

Middleton Foods, Heinz, Imperial Machine Company, AAK, Silesia Grill Systems, Agrico, Peeler 2 pan, King Asia, 

Easyliners, Amanda Seafood, Caterway, Premier 1 Filtration, Smales, Golden Delight Foods, 

Caledonian Control Technology, Easy Bags, Double A KebabsJust Eat Ltd, Spice Technology Ltd


Est. 

1913 


BUSINESS SUPPLIES 

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 

NFFF Associate Members Business Directory 

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 Solution Services include; 

Pest Control 

Fly Killer Maintenance 

Fire Protection Services 

PAT Testing 

Washroom Services 

Professional Kitchen Cleans 

Tel: 01937 841306 

Hygienic Plastics 

ltd t/a as Hi-Plas 

Hi-Plas is a direct 

supplier of 

Hygienic Plastics in Sheffield, distributing to 

the whole of the UK. We are industry 

leaders in setting standards in 

quality and performance. 

Due to the directors long 

involvement with the fish and 

chip industry they will offer 12.5% 

discount for NFFF members. 

Contact: Peter Wallace 

Tel: 0114 2446357 

DUCT CLEANING/RANGE SERVICING 

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 

Keep Environmental 

Services 

‘Previously known as 

W.R. Services, we 

offer specialized and professional cleaning and 

certification of duct and extraction systems, 

with many clients in the fish frying industry.’ 

Contact: Dave Penson 

Tel: 07740 061526 

38 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

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 

FINANCIAL, LEGAL AND INSURANCE 

Cherry & Griffiths 

Cherry & Griffiths are 

a firm of claims 

consultants and 

insurance loss assessors with offices throughout 

the North. The directors have over 140 years of 

combined experience in insurance loss 

assessing. 

Contact: Robert Godlonton 

Tel: 08448 223 623 

Chip Shop finance 

‘Equipment leasing for new 

and established shops.’ 

Contact: Mark Johnson 

Tel: 0161 4296949 

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 

Ellis Bates Group* 

‘Trusted Insurance brokers and financial services 

company who have worked with the NFFF for a 

number of years’ 

Contact: Sarah Barker 

Tel: 01423 724530 

NFFF Member discount 

available, call for more details 

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 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

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 

F Smales & Son Ltd 

Supplier of frozen 

fish, seafood and 

catering products. 

The UK’s number 

one supplier of frozen at sea fillets to the fish 

frier, with the widest choice of frozen at sea 

brands in the market. 

Contact: Simon Smales 

Tel: 01482 324997 

T Quality 

‘Suppliers of fish and sundries to the fish and 

chip industry’ 

Contact: Derek Dews 

Tel: 07769 933002 

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: Ally Whitehead 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 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

Kerry Foodservice 

‘Suppliers of Goldensheaf 

Batter Mixture, Henry 

Jones Batter Mixtures, 

Dinaclass Curry Sauces 

and Gravy.’ 

Contact: Alan Pearce 

Tel: 01454 201666 

Est. 

1913 


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 well-established 

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 

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 UK-wide 

shop fitting service to the 

catering industry. Specialising 

in bespoke shop fitting, we 

offer restaurants and fastfood 

establishments with 

complete kitchen and dining area 

re-designs and installations. 

Contact: Dave Belsham 

Tel: 0781 405 3248 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

FASFA 

Fasfa is the Frozen 

at Sea Fillets 

Association, 

representing trawler 

owners and distributors of FAS filleted fish from 

Norway, Iceland, Faroe Islands, Spain, Russia 

and the UK. Fasfa works to improve the 

understanding of frozen at sea fish with 

consumers and trade by promoting 

environmental, quality and healthy eating 

messages. 

Contact: John Rutherford 

jarutherford@btinternet.com

Est. 

1913 


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: Helen Tiwari 

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 

NFFF Associate Members Business Directory 

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 

Cymtec 

Cymtec Limited, 

based in the UK, 

specialise in the 

bespoke design of 

electronic products. 

Our latest venture has been the design and 

manufacture of a wireless temperature 

monitoring device for fridges and freezers, 

designed to aid in inspections, release staff 

time, warn you of potential stock losses and 

result in cost savings due to energy 

conservation. 10% discount for 

NFFF members ordering 10 or 

more sensors 

Contact: Samantha Yandle 

Tel: 01443 866266 

Email: sales@cymtec.co.uk 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

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 

Hopkins 

Catering Ltd 

Established in 

1957 and supplying customers throughout 

the UK and worldwide, we manufacture, 

service and maintain not only fish frying 

ranges but chippers, peelers, batter mixers 

and refrigeration too. We also have an online 

store for all our spare parts and ancillary 

equipment available to order 24 hours a day. 

Contact: Victoria Hopkins 

Tel: 0113 257 7934 

KFE 

‘Supplier of fish and 

chip frying ranges, 

supplying Kiremko 

ranges nationwide.’ 

Contact: Paul Williams Tel: 01778 380448 

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 

Mallinson’s of Oldham Ltd 

For over 85 years the name Mallinson has 

been seen on frying ranges in thousands of 

establishments throughout the UK and many 

parts of Europe. Mallinson’s can provide 

every aspect from the design and 

manufacture of your frying range to the 

installation by our own fully skilled 

engineers. Contact: Dave Horsfall or 

Terry Cowell Tel: 01706 299000 

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 

Preston & Thomas 

‘With almost 100 years 

dedicated to the fish & 

chip trade, Preston & 

Thomas offer a FREE 

range planning, design 

and quotation service for every fish and chip 

and fast food application.’ 

Contact: Simon Preston 

Tel: 02920 793331 

Issue 4 5 June July 2011 2012 

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. 

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 

Est. 

1913 


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 

*NFFF MEMBER 

DISCOUNT AVAILABLE! 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

39

Shop Watch: THE FISH SHOP – KIPPAX, LEEDS 

40 

The Fish Shop 

The Fish Shop take-away on High Street, Kippax has recently 

undergone a radical and refreshing refurbishment; the entire shop has 

received a much needed facelift and is now a clean, modern and 

attractive take-away space. 

The new look take-away now reflects The Fish Shop’s reputation 

for serving high quality fish and chips. To help create this impressive and 

dynamic look, a bold new shop front has replaced the old, dull 

and dated shop front. The new black aluminium frames sit the full height 

of the ground floor unit; by allowing the glazing to be full height 

the vibrant, bright interior is highly visible from the street. The new shop 

front is further enhanced by a new fascia board with a sleek logo in 

stainless steel stand-off lettering, rear illuminated by a concealed red 

fluorescent light. 

The new shop front and logo are an unmistakable addition to the street 

scene which creates a fresh, bold and dynamic statement amongst the 

surrounding shop units. The interior has also undergone a dramatic 

change from the once dark and dated space into a bright, clean and 

attractive space which utilises a subtle blend of high quality materials and 

finishes complimented by a well-balanced lighting scheme. The walls 

have been finished in a highly reflective white gloss tile complete with a 

red, speckled effect mosaic tile border and feature wall. The reflective 

nature of the walls adds a sense of depth to the space, giving the illusion 

that the take-away is larger than it actually is. The new lighting scheme 

further accentuates the glossy and reflective take-away, capturing the 

colour and tone throughout. A stand out feature within the space is the 

circular cut-out in the new crisp white ceiling above. 


A recessed sub-aquatic image illuminated by a concealed blue LED gives 

the sense that the take-away is submerged below a large aquarium. The 

space has also benefited from a new stainless steel counter range, and 

servey area with prep equipment. 

The servery area has also benefited 

from a series of illuminated menu 

boards, which add the dynamic 

lighting scheme within the space. 

The refurbished take-away is a 

dynamic contrast to its former state, 

the use of high quality materials and 

finishes really enhance the space 

giving The Fish Shop a clean and 

modern identity. Following on from 

other successful restaurant and 

take-away refurbishments, Elite 

Shopfitters Leeds has again 

demonstrated an ability to provide a 

reliable design and build service of 

the highest possible quality.


42 

NFFF Training Courses for Fish Friers 

Designed to cover the needs of potential, new and established fish friers. 

We do not recommend any other training school 

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 independent 

Seafish approved trainer 

for practical skills 


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. 

1913 

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

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 

Award winning guest friers show you how they do it to win! 

See professional demonstrations on equipment use and maintenance 

Get Qualified and have the Level 2 Food Safety qualification included in your three day course. 

This is a must – the Level 2 Health & Safety qualification can also be included. 

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. 

August 6, 7 & 8 

September 3, 4 & 5 

October 1, 2 & 3 

November 5, 6 & 7 

December 3, 4 & 5 

January 7, 8 & 9 

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. 

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) 

Ends 31st of July 

What our students 

have to say! 

The content was brilliant; I now know a lot more 

now to help me go into the fish and chip business. 

Personalities of presenters – fantastic. 

Excellent course, all very good and professional. 

Hugh Mantle – very good teacher. 

Overall impressed and overwhelmed by knowledge. 

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

June/July 

NFFF activity round-up 

Executive Council enquiries 

Throughout June and July the NFFF have taken calls from members and offered advice and assistance on the following issues:- 

Advice on handling a dispute with a Gas utilities company 

Help on sourcing good Maris Pipers 

Advice on how to improve a business which has recently opened 

and is underperforming 

Advice on buying re-conditioned ranges 

NFFF Activities 

Advice on sustainability 

Advice on waste oil collection 

Advice on importing fish 

Advice on gluten free batter and how to separate the pans to 

ensure it is done correctly 

Date Event/Engagement NFFF representation 

7th June 2012 Final presentation re HR and H&S support packages at NFFF head offices, Leeds AC, MD, DD 

12th June 2012 National Fish & Chip Awards steering committee meeting, Warwick GH 

12th June 2012 100 Years Committee meeting at Colman’s South Shields, with Duncan McLean of Henry Colbeck RO, AC, DD 

13th June 2012 The Business Reference Panel (BRP) of the BRDO (Better Regulation Delivery Office) meeting, central London MD 

25th June 2012 EC meeting at NFFF head offices in Leeds 

All Officials, EC’s 

(excluding RO) and DD 

27th June 2012 Potato Council Marketing Strategy Committee meeting, York GH 

27th June 2012 Seafish Consumer Advisory Panel – Supply Chain and Consumer Panel meeting in Edinburgh MD 

28th June 2012 Seafood Training Academy board meeting, Grimsby MD 

2nd July 2012 Young Fish Friers trip to Fleetwood Fish Market, then Triple F chips, Preston AC 

3rd July FSA Advisory Committee meeting, Aberdeen SA 

9th July 2012 Promotions meeting, Wetherby Whaler, Guiseley 

MD, GH, AC, RO, SA, 

DD, TP, PD 

12th July 2012 Seafood Certification Network teleconference DD 

12th July 2012 Meeting to discuss BRP member input and support into Portas report, central London MD 

New and returning NFFF members June/July 

Business name Member name Town 

Adriano Pia Argyl 

Arthur Ratcliffe Fish and Chips at the Pier Clacton on Sea 

Benjamin Manluctao The Central Fish Restaurant Dyfed 

Blackstock’s Gareth Gordon Chester 

Coral Williams Flintshire 

D F Murphy Helmsley Fish Shop Helmsley's 

David Amsden Richmond 

David O' Connell Flipper's Fish Bar Kent 

David Wills Jon Bouys Chippy Newquay 

Dominico Grilli Fife 

Gemma Wallace Morgans Fish Bar And Baguette Shop Newport 

Gino Gregorio Blyth 

James Watson Cromer 

John Mann Peterborough 

Jonbouys Chippie David Wills Newquay 

Kerry Thomas 

La Roulotte Miss Christine Leconte Les Sables-d'Olonne 

Lake Fish Bar Tina Brittain Lake 

Lake Fish Bar Nigel Brittain Lake 

Mark Elsner 

Business name Member name Town 

Mark Green 

Merdan Adiguzel Fairgreen Fish Bar Diss 

Morgans Fish Bar And 

Baguette Shop 

Gemma Wallace Newport 

Mr Chips Maqsood Hussain Leeds 

Mr Maqsood Hussain 

Naz Islam 

Leeds 

Padraig Cunningham Co. Waterford 

Paul Bridgeman Trawlers Catch Norwich 

Peter Ellis 

Stephen Thomas 

The Rose & Crown Flamborough 

Stuart Devine The Ashvale Aberdeen 

Terry Pratt Codfathers Devon 

The Rose & Crown Peter Ellis Bridlington 

Zohaib Hussain Zero Plus Fish Bar Cardiff 

John Mann Peterborough 

David Amsden Richmond 

Coral Williams Flint 

Paul Bridgeman Norwich 

Key 


GH Gregg Howard, President 

MD Mark Drummond, Vice President 

AC Andrew Crook, Treasurer 

JP John Penaluna, Executive Councillor 

SA Stuart Atkinson, Executive Councillor 

RO Richard Ord, Executive Councillor 

JW John Wild, Executive Councillor 

AHA Alan Hanna, Executive Councillor 

JM John Mcneil, Executive Councillor 

JK Jasin Kaplan, 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 

TPT Tracy Poskitt, Special projects advisor 

43

www.fishandchipbusinesses.co.uk 

0845 1214005 / info@fcbsales.com 

FISH AND CHIP BUSINESS SALES HAVE INCORPORATED GRAVELEYS OF LEEDS BUSINESS 

TRANSFER AGENTS, JOINING FORCES TO CREATE ONE OF THE COUNTRY’S LARGEST 

BUSINESS TRANSFER AGENTS SPECIALISNG IN THE FISH AND CHIP SECTOR. 

JOHN CAIRNS (FNAEA FICBA, FORMERLY OF GRAVELEYS) HAS JOINED TO HEAD UP SALES 

AND WILL ONLY BE TOO PLEASED TO DISCUSS ALL ASPECTS OF SELLING AND BUYING FISH 

AND CHIP SHOPS. 

JOHN HAS MANY YEARS EXPERIENCE IN THE SECTOR AND IS RESPECTED THROUGHOUT THE 

INDUSTRY. JOHN CAN BE CONTACTED ON 01904 777483 

LOCATION SHOP TYPE TURNOVER TENURE PRICE REF NO 

Cheshire Fish and Chips Takeaway £4,500 per week L/H £140,000 CHE003 



Tyne and Wear Fish and Chips Takeaway £2500 per week L/H £78,500 COD004 

Middlesbrough Fish and Chips Takeaway Currently Closed L/H Offers Invited COD00004 

Tyne and Wear Chinese Takeaway £1,200 per week L/H £45,000 COD00007 

Cleveland Fish, Chips, Pizza and Kebab Takeaway £4,000 per week F/H £310,000 COD00008 

Northumberland Fish and Chips Takeaway £3,000 per week F/H £160,000 COD00010 

Lincoln Fish, Chips and Kebab Takeaway £3800 per week L/H £75,000 COD00012 

Cleveland Fish and Chips Takeaway £2,000 per week L/H £58,500 COD00013 

Saltburn by the Sea Fish and Chips Takeaway £1,800 per week F/H £175,000 COD00014 

County Durham Fish and Chip Takeaway and Cafeteria £2,000 per week L/H £47,500 COD00017 

Cumbria Chinese, Thai and Fish and Chips £2,500 per week L/H £45,000 CUM001 

Cumbria Fish and Chips Takeaway Undisclosed F/H £275,000 CUM00003 

Derby Pizza and Kebab Takeaway £5,000 per week L/H £100,000 DER005 

Derbyshire Fish and Chips Café and Takeaway £1,500 per week L/H £55,000 DER00004 

Leeds Fish & Chips Takeaway £3,000 per week L/H £89,950 YOR00057 

Leeds Fish & Chips Takeaway £3,300 per week F/H £229,500 YOR00058 

Leeds Fish & Chips Takeaway £1,200 per week L/H £36,000 YOR00060 

Otley Fish & Chips Takeaway £2,200 per week L/H £59,950 YOR00062 

Leeds Fish & Chips Takeaway & Cafeteria £1,200.00 F/H £230,000 YOR00064 

North Yorkshire Fish & Chips Takeaway & Restaurant Undisclosed Optional Price on Application YOR00067 

Keighley Fish & Chips Takeaway £800 per week L/H £19,950 YOR00068 

Leeds Fish & Chips Takeaway £5,500 per week Optional L/H £170,000 F/H £365,000 YOR00069 

Barnsley Fish & Chips Takeaway Undisclosed Optional L/H £150,000 F/H £400,000 YOR00070 

West Yorkshire Fish & Chips Takeaway £1,300 per week L/H £46,000 YOR00072 

Doncaster Fish and Chips, Pizza and Kebab Takeaway £1,800 per week L/H £46,000 YOR00073 

Scarborough Fish and Chip Takeaway and Cafeteria £4,000 F/H £295,000 YOR00074 

Leeds Fish & Chips Takeaway £500-600 per week F/H £165,000 YOR00075 

Harrogate Fish and Chip and Seafood Restaurant £25,000 per week Optional L/H £195,000 F/H £2.2,000,000 YOR00076 

East Yorkshire Fish and Chips Takeaway £1,000 per week F/H £199,950 YOR00077 

East Yorkshire Fish and Chip Takeaway £18,000 per week L/H £620,000 YOR00079 

West Yorkshire Fish and Chips Takeaway £2,500 per week L/H £65,000 YOR00080 

Beverley Fish and Chips Takeaway £1,500 per week L/H £32,500 YOR00081 

East Yorkshire Fish and Chips Takeaway £1,500 per week L/H £35,000 YOR00082 

Hull Fish and Chips Takeaway £1,400 per week L/H £28,000 YOR00083 

www.fishandchipbusinesses.co.uk

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

SOLD 

TELEPHONE ROSENS FOR YOUR 

FREE VALUATION 

PRIVATE & CONFIDENTIAL DEALINGS AT ALL TIMES 


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 

Fish & Chip shops 

for sale 

NEWCASTLE 

£75,000 Leasehold 

FISH & CHIP SHOP TAKEAWAY 

+ Advised T/O c. £3,000 pw 

• Operated under management 

• Modern equipment since 2008 

Newcastle Office Ref 64/10717/S 

T: 0191 222 1740 

DORSET 


FISH & CHIP TAKEAWAY 

+ Refitted and modernised takeaway 

• Good location 

• Approximately 35 bags of potatoes pw 

Winchester Office Ref 38/17968/S/F 

T: 01962 844 455 

WALSALL 

www.christie.com 


FISH & CHIP SHOP 

+ Newly established fish and chip takeaway 

• Busy main road location 

• Refurbished trading area c. 276 sq ft 

Birmingham Office Ref 58/12830/S 

T: 0121 456 1222 

EDINBURGH 

Guide Price £395,000 Freehold 

TRADITIONAL FISH & CHIP TAKEAWAY 

+ Good city centre location 

• Gross weekly sales c. £7,000 

• Scope to develop existing menu 

Edinburgh Office Ref 52/18367/S/F 

T: 0131 557 6666 

BERKSHIRE 

£975,000 Freehold 

FISH & CHIP SHOP & OFF LICENCE 

+ National Lottery agent 

• 5-bedroom detached Tudor-fronted home 

• Weekly sales c. £11,000 

Winchester Office Ref 38/17952/S 

T: 01962 844 455 

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 0113-234-2234 

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. 

 

 

 

THIS IS A SMALL SELECTION OF THE FISH AND CHIP BUSINESSES THAT 

 

WE CURRENTLY HAVE ON THE MARKET 

KENT/SOUTH EAST LONDON – Exceptionally well fitted totally 

refurbished traditional style fish and chip business with small seating 

area. Prominent parade location in affluent sought after area. Taking 

£5,500pw on only 30 hours opening. Very small menu, top prices 

charged. New Kiremko range. Refurbished 2 bed flat above. Lease 14 

years, rent £18,000pa. 

 

Viewing highly recommended. Sole agents. 

Price: £160,000 lease. Ref: FT3352 

 

DORSET – Detached, freehold long established successful traditional 

style take away only fish and chip business. Prominent main road 

location in sought after town. Excellent inventory including 6 pan 

frying range. Taking £5,500pw excellent profits , over £100,000 net 

 

– full accounts available. Self contained living accommodation above. 

Sole agents. Price: £545,000 freehold. Ref: FT3361 

 

BUCKINGHAMSHIRE (MILTON KEYNES) – A long established 

recently completely refurbished take away traditional fish and chip 

business. Prominent parade shop with excellent customer parking. 

Spacious shop 

 

with new 3 pan range etc. Taking £4,000pw on short 

hours and small menu. Large rear yard with parking. New 20 year 

lease available (possible freehold). Self contained refurbished 2 bed 

 

flat above. Sole agents. Price: £135,000 lease. Ref: FT3364 

HAMPSHIRE - Successful well known traditional style fish and chip 

business. Prominent high street location of affluent sought after town. 

Well equipped business completely staff run. Taking average 

£10,500pw. Lease, 11 years unexpired, rent £27,000pa. Self 

contained 2 bed flat above. Sole agents. Price: £350,000 lease. Ref: 

 

FT3368 

WILTSHIRE – Well known long established (same family hands 50 

years) traditional style fish and chip business, prime location within 

city market square. Staff run – taking £8,500pw average. 

Considerable potential. Closed Sundays. Fitted and equipped to a very 

high standard. New 20 year lease available. Sole agents. Price: 

£265,000 new lease. Ref: FT3367 

BERKSHIRE – 

A successful and well established fish and chip 

business, end parade premises behind service road for customer 

parking in popular town. Very well fitted and equipped. Taking 

£10,500pw. Mostly staff run. Secure lease, rent £19,500pa including 

2 bed self contained flat above. Sole agents. Price: £380,000 lease. 

Ref: FT3363 

NORTH WALES/CHESHIRE 

BORDER – Successful high standard 

traditional take away fish and chip business, prominent location in 

attractive town. Taking average £7,500pw. Very well fitted, Kiremko 

range. Three self contained flats. Available with new 20 year lease 

(freehold could be available). Sole agents. Price: £199,950 new 

lease. Ref: FT3349 

HERTFORDSHIRE – High standard traditional style fish and chip 

business, high street location of attractive town. Completely 

unopposed taking £7,000+pw on only 30 hours opening. Very small 

 

menu – tremendous potential for larger menu and increased hours. 

20 year lease, rent £23,000pa. includes self contained flat above. 

Highly recommended. Sole agents. Price: £210,000. Ref: FT3350 

ESSEX – Successful and easily operated traditional style fish and chip 

business occupying a central location within a sought after town. Very 

well fitted and equipped with a 4 pan Florigo range. Frozen chips sold. 

Seating for 30 customers. Easy hours, small menu. Taking £6,500pw. 

Lease, 9 years unexpired, rent £22,000pa. Sole agents. Price: 

£145,000 lease. Ref: FT3366 

SURREY/BERKSHIRE BORDERS – Long established traditional style 

company owned take away only fish and chip business. Prominent 

main road location in busy and popular area. Taking £5,000pw 

completely staff run – small menu – closed Sundays. Very well fitted, 

Kiremko range etc. Self contained 2 bed flat. Long lease, rent 

£18,000pa. Sole agents. Price: £168,500 lease. Ref: FT3365 

SUFFOLK – Freehold, long established traditional style fish and chip 

business, corner location on busy road with large surrounding 

residential areas. Taking £8,500/9,000pw on easy hours – small 

menu. Very well equipped with Frank Ford island range, etc. Large 

enclosed yard with parking and garage. Self contained 3 bed flat 

above. Highly recommended. Sole agents. Price: £575,000 freehold. 

Ref: FT3337 

EAST SUSSEX – Long established, easily operated take away only 

traditional fish and chip shop. Prominent location with good customer 

parking in popular town. Very recently closed due to personal 

circumstances. Shop fully equipped and ready to open, 3 pan counter 

range, etc. Large self contained 3 bed accommodation with central 

heating, garage and garden. Lease, rent £12,000pa. An excellent 

opportunity. Sole agents. Price: £58,500 lease. Ref: FT3360 

WEST SUSSEX – An easily operated, traditional style fish and chip 

business with some seating within popular large village adjacent to 

large super market and car park. Latest closing 8pm – closed Sundays 

– great potential. Taking £3,500pw. Lease, 7 years unexpired, rent 

£16,000pa. 3 pan counter range etc. Lock up. Sole agents. Price: 

£120,000 lease. Ref: FT3359 

WEST SUSSEX – Freehold property with A5 planning use ideal as fish 

and chip business. Parade shop next to busy station, large school and 

residential areas. Large residential accommodation, 5/6 bedrooms. 

Potential to convert to 2 flats (subject to planning). Further details on 

request. Sole agents. Price: £355,000 freehold. Ref: FT3348 

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 Liskeard 

Freehold £400,000 Ref: CF30386M 

Residential area opp. large secondary school 

3bed s/c accommodation with private yard 

Potential sales of over £150,000 

Scope to increase turnover with longer hours 

Not dependent on tourist trade 

Cornwall 07817 885832 

Fish & Chip Takeaway Bristol 

Leasehold £119,500 Ref: CF30039H 

Also offers chicken, burgers, pizza 

Spacious, well-presented shop 

s/c 3 bedroom accommodation 

Taking £4,100 per week, thriving business 

Scope for growth, long lease 

Bristol 0117 960 6563 

Fish & Chip Takeaway Poole 

Freehold £84,950 Ref: CF30353R 

Eye catching premises, part of shopping parade 

Fronts main road, surrounded by housing 

Spacious well equipped & maintained premises 

Sales 2011 £108,638 Gross Profit £83,141 

Try before you buy and vendor loan available 

Dorset 01404 813762 

Food To Go/S/wich Bar North Devon 

Leasehold £48,995 Ref: SB/TR/CF30631N 

One of best high street trading positions 

Easily manageable, run by couple, no staff 

Immaculate, lock-up with 5* EHO rating 

Increasing sales 2011 £86,920 ex vat, GP 64% 

Low overheads, Net Profits approx £40,000 

Devon 01404 813762 

Fish & Chip Takeaway Nottingham 

Leasehold £139,000 Ref: CF25390G 

Well established & presented 

Unopposed in busy precinct 

Stated takings £3,800 per week 

20 year Lease as of 2010 

Lock-up premises 

Notts 01858 469469 

Fish & Chip Shop Southport 

Freehold iro £1.1m Ref: CF26905NW 

Multi Award Winning 

Certified t/over £9,500 per week @ 71% GP 

Seasonal trading 28 weeks only no lates 

120 restaurant covers inside 28 outside 

Freehold includes 7 flats @ £24,000 income 

Business lease available £325,000 

North West 01704 211900 

Fish & Chip Shop Gwent 

Leasehold £69,500 Ref: CF30090J 

Busy town located fish and chip shop 

Takeaway plus seating area for 12 covers 

Long established and easily run 

Annual sales circa £120,000 per annum 

Super opportunity 

S & W Wales 01633 868609 

Chinese Takeaway East Northants 

Leasehold £25,000 Ref: C30283SM 

Taking £500 per week, short hours 

Scope for Indian, Fish & Chips, Pizzas 

One bedroom accommodation 

Rent £7,500 per annum 

Freehold available £160,000 

Warwicks/Northants 01564 771770 

Fish & Chip & Takeaway North Dorset 


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 813762 

Fish & Chip Shop & Café Cumbria 

Freehold £289,500 Ref: CF30217NE 

Excellent business overlooking Solway Firth 

T/o £5,000 per week - scope to increase 

6 day trading. Net Profit £60,000 approx 

Café area for 20 covers, 3/4 bedroom flat 

Very long established, L/H option £150,000 

North East 01670 783220 

Fish & Chip Takeaway Stoke on Trent 

Leasehold £125,000 Ref: CF26296V 

Busy town centre location 

Ground floor 76 cover restaurant 

Taking circa £4,232pw - Gross Profit 60% 

Sales accounts March ’11 £199,220per annum 

2 bedroom accommodation in need of refurb 

Staffs/Derbys 01782 711022 

Fish & Chips Wolverhampton 

Leasehold £149,950 Ref: CF30342K 

Taking £3,600 per week 

Very attractively presented shop 

In a good trading location 

Long lease 

Includes 2/3 bedroom accommodation 

West Midlands 01543 417999 

Freehold Fish & Chips Essex Marina 

Freehold £375,000 Ref: CF30134B 

Prime position in busy marina 

Well presented with 30 covers for eating in 

Massive seasonal uplifts in trade 

Same hands 48 years, genuine sale 

Valuable freehold & highly profitable 

Essex 01279 466323 

Fish & Chips, Kebabs Birmingham 



Plus £10,800 rental income 

Expensively fitted shop 

In a good residential area 

Long Lease, Acocks Green 


Fish & Chip Rest/Taway Nr Preston 

Freehold £255,000 Ref: CF26910NW 

Busy traditional freehold restaurant/takeaway 

Prime location in busy market town 

Turnover iro £3000per week healthy profits 

Downstairs takeaway upstairs restaurant 

Short trading hours less than 18 per week 

North West 01704 211900 

Fish & Chip & Shop Suffolk 

Freehold £290,000 Ref: CF30118E 

Available also on Lease @ £85,000 

Separate two bedroom accommodation 

Established residential location 

Turnover c£3,000 per week staff run 

Scope for owner operator 

Anglia 01767 654185

Fish & Chip Takeaway Liskeard 

Freehold £400,000 Ref: CF30386M 

Residential area opp. large secondary school 

3bed s/c accommodation with private yard 

Potential sales of over £150,000 

Scope to increase turnover with longer hours 

Not dependent on tourist trade 

Cornwall 07817 885832 

Fish & Chip Takeaway Bristol 

Leasehold £119,500 Ref: CF30039H 

Also offers chicken, burgers, pizza 

Spacious, well-presented shop 

s/c 3 bedroom accommodation 

Taking £4,100 per week, thriving business 

Scope for growth, long lease 

Bristol 0117 960 6563 

Fish & Chip Takeaway Poole 


Eye catching premises, part of shopping parade 

Fronts main road, surrounded by housing 

Spacious well equipped & maintained premises 

Sales 2011 £108,638 Gross Profit £83,141 

Try before you buy and vendor loan available 

Dorset 01404 813762 

Food To Go/S/wich Bar North Devon 

Leasehold £48,995 Ref: SB/TR/CF30631N 

One of best high street trading positions 

Easily manageable, run by couple, no staff 

Immaculate, lock-up with 5* EHO rating 

Increasing sales 2011 £86,920 ex vat, GP 64% 

Low overheads, Net Profits approx £40,000 

Devon 01404 813762 

Fish & Chip Takeaway Nottingham 

Leasehold £139,000 Ref: CF25390G 

Well established & presented 

Unopposed in busy precinct 

Stated takings £3,800 per week 

20 year Lease as of 2010 

Lock-up premises 

Notts 01858 469469 

Fish & Chip Shop Southport 

Freehold iro £1.1m Ref: CF26905NW 

Multi Award Winning 

Certified t/over £9,500 per week @ 71% GP 

Seasonal trading 28 weeks only no lates 

120 restaurant covers inside 28 outside 

Freehold includes 7 flats @ £24,000 income 

Business lease available £325,000 

North West 01704 211900 

Fish & Chip Shop Gwent 

Leasehold £69,500 Ref: CF30090J 

Busy town located fish and chip shop 

Takeaway plus seating area for 12 covers 

Long established and easily run 

Annual sales circa £120,000 per annum 

Super opportunity 

S & W Wales 01633 868609 

Chinese Takeaway East Northants 

Leasehold £25,000 Ref: C30283SM 

Taking £500 per week, short hours 

Scope for Indian, Fish & Chips, Pizzas 

One bedroom accommodation 

Rent £7,500 per annum 

Freehold available £160,000 

Warwicks/Northants 01564 771770 

Fish & Chip & Takeaway North Dorset 


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 813762 

Fish & Chip Shop & Café Cumbria 

Freehold £289,500 Ref: CF30217NE 

Excellent business overlooking Solway Firth 

T/o £5,000 per week - scope to increase 

6 day trading. Net Profit £60,000 approx 

Café area for 20 covers, 3/4 bedroom flat 

Very long established, L/H option £150,000 

North East 01670 783220 

Fish & Chip Takeaway Stoke on Trent 

Leasehold £125,000 Ref: CF26296V 

Busy town centre location 

Ground floor 76 cover restaurant 

Taking circa £4,232pw - Gross Profit 60% 

Sales accounts March ’11 £199,220per annum 

2 bedroom accommodation in need of refurb 

Staffs/Derbys 01782 711022 

Fish & Chips Wolverhampton 



Very attractively presented shop 

In a good trading location 

Long lease 

Includes 2/3 bedroom accommodation 


Freehold Fish & Chips Essex Marina 

Freehold £375,000 Ref: CF30134B 

Prime position in busy marina 

Well presented with 30 covers for eating in 

Massive seasonal uplifts in trade 

Same hands 48 years, genuine sale 

Valuable freehold & highly profitable 

Essex 01279 466323 

Fish & Chips, Kebabs Birmingham 



Plus £10,800 rental income 

Expensively fitted shop 

In a good residential area 

Long Lease, Acocks Green 


Fish & Chip Rest/Taway Nr Preston 

Freehold £255,000 Ref: CF26910NW 

Busy traditional freehold restaurant/takeaway 

Prime location in busy market town 

Turnover iro £3000per week healthy profits 

Downstairs takeaway upstairs restaurant 

Short trading hours less than 18 per week 

North West 01704 211900 

Fish & Chip & Shop Suffolk 

Freehold £290,000 Ref: CF30118E 

Available also on Lease @ £85,000 

Separate two bedroom accommodation 

Established residential location 

Turnover c£3,000 per week staff run 

Scope for owner operator 

Anglia 01767 654185

HELP SHAPE THE 

FUTURE OF THIS 

GREAT BRITISH 

INDUSTRY... 

Youngfriers.com is the website designed to support the Young 

Fish Friers group. Register for free to become part of the next 

generation pushing Fish and Chips forward. 

Open for anyone to join aged 

between 16 and 30 

Meet other people that work in 

fish and chips 

Learn more about the industry and 

its suppliers 

Develop you skills and share 

your knowledge 

Run by young friers for 

Young Friers 

WWW.YOUNGFRIERS.COM 

Associate members of The National 

Federation of Fish Friers. 

Save hundreds of pounds in range 

service and duct cleaning charges! 


Our unique fish friers insurance policy requires range 

service and ducting cleaning only once a year not six 

monthly like most insurers. 

Simple, fast and competitive online quotations in 

minutes with immediate cover available! 

Available through the official NFFF website at 

www.federationoffishfriers.co.uk 

or contact us direct on 

01924 499182 (please mention 

the NFFF when ringing) 

Brian Thornhill & Son 

704 Huddersfield Road, Ravensthorpe, 

Dewsbury, West Yorkshire. WF13 3HU 

Authorised and regulated by The Financial Services Authority 

NFFF 

MEMBER 

DISCOUNT 

AVAILABLE 

49


50 

Traders Board 

Mobile Cooking Oil 

or Fat FiltrationKeep Environmental Services specialize in 

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 

Peelers & Chippers 

New & Reconditioned 

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 

Ductwork & Frying Range cleaning. 

We provide full document support pack with before and 

after pictures and Insurance Certification. 

Main Support area is Lincolnshire, Yorkshire and the 

M62 Corridor, but we have carried out work in 2012 

as far away as Jersey! 

NFFF – Discount available. 

Contact Dave Penson 01472 602012 

or 07740 061526 

DENIS WILSON SERVICES 

CORGI REGISTERED 

NFFF confirmed 

Fish Frying Range Service Engineer 

Fast and Friendly Assistance 

Contact Denis on telephone: 

0113 225 6672 (Home) 

07968 323 746 (Mobile) 

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 

FRYING IN 

THE SUN, 

MALLORCA 

Fancy a change of 

surroundings? This busy shop 

has been established in Puerto 

Alcudia for 25 years, the 

present owner having run it for 

the last twenty. Open EVERY 

day for seven months April to 

October from 12 noon to 

3.00pm and 6.00pm to 

1.00/1.30am in the high season 

(June to September). 

Would suit couple who can 

work together. Closed 

November to March giving well 

earned time to do whatever! 

Price: Freehold GBP 199,000 

or Leasehold GBP 75, 000 with 

new lease to be negotiated. 

For full details phone 

0034658094636 or email 

lfcyam@hotmail.com 

FOR SALE: FISH AND CHIP SHOP 

Busy, modern, main road shop, with easy parking. Good equipment, 

3 pan counter range. Large, 3 bedroom, self-contained family 

accommodation. Situated in a nice Nottinghamshire village. 

Open 6 days a week, takings £2500-£2800. No late openings. 

New 15 year lease. Option to acquire freehold. Offers in the region of 

£70,000 leasehold. 

Sale due to owner retirement. 

Contact: 07929 743182 for more details. 

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: 

Mr Richard Ord 

Tel: 07759 298414 

E-mail: colmans@tiscali.co.uk 

Colman’s 

182-186 Ocean Road, 

South Shields, 

Tyne and Wear NE2 2JQ 

Mr John Wild 

Tel: 01524 852211 

E-mail: john@tarnbrookchippy.co.uk 

Tarnbrook Chippie 

2 Tarnbrook Road, Heysham, 

Lancashire LA3 2EJ 

EXECUTIVE COUNCILLOR 

FOR SCOTLAND: 

Mr Stuart Atkinson 

Tel: 07885 249855 

E-mail: northstchipshop@aol.com 

North Street Chip Shop 

74 North Street 

Forfar, Angus DD8 3BJ 

EXECUTIVE COUNCILLOR FOR 

NORTHERN IRELAND: 

Mr Alan Hanna 

Tel: 028 417 63999 

E-mail: alan@pitstopfastfood.com 

Pit Stop Fast Food, 26 Bridge Street, 

Kilkeel, County Down BT34 4AD 

Mr John McNeil 

Tel: 01524 852211 

E-mail: andreajmac@aol.com 

Scooby Snax 

1-3 Church Road 

Clacton-on-Sea 

Essex CO7 0JE 

Mr Jasin Kaplan 

Tel: 07515 850250 

E-mail: jasin.kaplan@btconnect.com 

The Telegraph Chippie 

177 Telegraph Road 

Deal, Kent CT14 9DR 

EXECUTIVE COUNCILLOR 

FOR WALES: 

Mr John Penaluna 

Tel: 07903 864869 

E-mail: lapcatering@tiscali.co.uk 

The Chippy and The Cafe 

35a - 36 High Street 

Hirwaun, Mid Glamorgan 

CF44 9SW 

Area 8: Welsh Council 

Meeting 2012 

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! 


The Welsh Area Council (WAC) met at The Heritage Park Hotel, 

Trehafod on Sunday 17th June. The meeting was attended by active 

businesses and members who have been the stalwarts of the Area 

for many years. 

The meeting welcomed John Penaluna as the new Executive Councillor 

for Wales and thanks were given to Adrian Herdman for his many 

years of service as acting EC and for his work with the Area Council. 

Wales is not just a region; it is a whole country and geographically is 

something of a challenge. The WAC is committed to making closer 

links with all members in Wales and hope that with the addition of a 

Facebook page – Welsh fish and chip shops and friers will assist in 

this. Members who want to join can search for it on Facebook or 

contact John Penaluna or Thomas Pick at the NFFF Head Office. 

The meeting was an ideal opportunity for business owners to meet and 

discuss daily issues which arise and a greater comradeship was made 

between the friers who attended, some of them for the very first time, 

helping them understand that although they were facing many issues, 

there was always someone available who would be able to assist, even 

if just lending a listening ear, and of course that they were all facing 

similar issues at some stage. 

John Penaluna, in his first EC report provided information on a variety 

of subjects including KPMG and VAT, YFFY and Prince Charles 

coverage, nutritional testing, FSA and scores on the doors and the 

Quality Award scheme. 

The meeting delegates shared lunch together and many discussions 

took place, surprisingly around fish and chip shops, it was encouraging 

to see positive discussions and help and encouragement to fellow 

friers, the meeting closed with a date provisionally set for the next one, 

in the same venue. We hope that we shall be able to draw some more 

friers in and expand the network. 

Wales in 2012 

YFFY of the year 2012 won by Zohaib from Zero Plus in Cardiff 

Fryday’s (Phil Bullen) in St. Mellons achieving runner up in the Best 

Newcomer section 2012 

The Crispy Cod (Mathew Williams) representing Wales in the final 

of the Fish and Chip Shop of the Year 2012 

For further details and to make sure you get the details of the 

next meeting please contact John Penaluna via email 

johngeep@tiscali.co.uk or by phone 07903864869 

51


10 questions with: 

...Dave Belsham 

Dave Belsham is the owner of Elite 

Shopfitters, Leeds. Considered to be 

the UK’s premier specialist in bespoke 

shop fitting for the fish and chip 

industry, from concept to completion. 

1. If you could choose any other job in the world what would 

it be? 

I’d have to be a Yoga teacher, Spiritualist or something to do with 

anger management. 

2. If you won the lottery what would be the first thing you 

would buy? 

A villa in Cyprus. 

3. What was the last text you sent? 

It was saying that I will be on site at 6am 

4. What’s your favorite film 

Rocky. It helps me when dealing with awkward customers (you 

know who you are!!) 

5. What’s the first record you bought 

Red Red Wine by UB40 

52 

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

Building the original Bizzie Lizzies in Skipton 20 odd years ago. 

7. What was your first job? 

I started right at the bottom as an Apprentice Joiner 

8. What’s the most challenging project Elite have taken on? 

The New Wetherby Whaler Fish and Chip restaurant at Guiseley. 

Bringing the iconic Harry Ramsden’s building back to life was a 

great challenge but also a great honour. (See picture, left) 

9. Where do you see Fish and Chips in 20 years’ time? 

I really do believe that if everyone in this trade pulled together 

and nurtures this great British institution then it will still be the 

Nations favourite in twenty years’ time. 

10. Which do you prefer Cod or Haddock? 


It’s got to be Haddock from the Mermaid Fish bar in Harehills, 

Leeds (only because Maryann would kill me if I said anything else!!)

Issue 7 Oct/Nov 2010

Membership has its benefits! 

• Support the Organisation that Fights for Your Business 

The NFFF is run BY FISH FRIERS for FISH FRIERS; we know the issues that affect 

you and your business because we are all active in Fish and Chips. 

• Lighthouse Business Protection - 24 hour confidential advice lines for any 

employment and health & safety issues including indemnity insurance protection 

and a range of essential documentation. Legal advice service available 24/7, PLUS 

tax advice line available 9am – 5pm weekdays including tax protection insurance. 

• 24 hour technical support and advice service - 365 days a year. The NFFF out of 

hour’s helpline means you can pick up the phone at any time and talk 

directly to another fish frier for help and advice. 

• Be sure of getting a copy of the Fish Friers Review, every 6 weeks! 

The ONLY dedicated Fish and Chip magazine, packed full of useful 

information and interesting articles. 

• Exclusive access to special MEMBER ONLY discounts from suppliers 

Many of our Associate Member Companies offer discounts exclusively 

available to MEMBERS! Please see the Associate Members page in the 

Fish Friers Review or on our website. 

• Lloyds TSB Cardnet 

We can offer NFFF members discounted card payment processing. NO 

joining fee. Highly COMPETITIVE rates. NO minimum monthly charge. NO authorisation fee. 

• Exclusive British Gas offer 

If you sign up with British Gas for your business Gas or Electricity, the NFFF will pay your membership for a year. 

Alternatively, existing NFFF members can use the membership fee as credit against other NFFF services such as 

training or qualifications. 

• Discounted Fish and Chip Quality Award scheme assessments 

Want to be listed amongst the best shops in the country? The NFFF Fish and Chip Quality Award is an excellent 

marketing tool and a great way to ensure that your customers are aware that you maintain the highest standards 

throughout your business. 

• Discounts on training 

The NFFF offer a full range of training both in their training school in Leeds and also on a self-study basis. 

• Full UK coverage 

We have representatives in England, Scotland, Wales and Northern Ireland, all of whom are active friers with a wealth of 

knowledge in all aspects of the trade. 

• Full Listing on our new Smart Phone App 

Your shop will be added to our new Phone App, which is designed to direct customers to your shops and websites. 

• Regular updates on the latest industry news and legislation. We contact members with all 

manner of relevant information regarding laws and issues that affect you and your business. 

All for the price of less than one fish a week! 

FISH & CHIP 

QUALITY AWARD 

qualityfishandchips.co.uk 

! For more information on any of our products or services or just to find out more about what the NFFF can do for you, contact us today on 

0113 230 7044 or email us at mail@federationoffishfriers.co.uk. Alternatively simply complete the coupon below and return it to us at our 

FREEPOST address: National Federation of Fish Friers, FREEPOST LS 734, LEEDS LS6 2YY. Please complete using block capitals. 

Title:_________ Forename(s): _______________________________________ Surname: ___________________________________________ 

Contact Address: ______________________________________________________________________________________________________ 

________________________________________________________________ Post Code: __________________________________________ 

Daytime Telephone: _______________________________________________ Email: ______________________________________________ 

Please send me an information pack for the following items to the above address: 

NFFF membership Quality Award 

Training Qualifications

Jul 2012 - Issue 5 - National Federation of Fish Friers

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