Jul 2012 - Issue 5 - National Federation of Fish Friers

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THE fish friers REVIEW 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! Issue 5 July 2012 35
Page 1 and 2: Est. 1913 NATIONAL FEDERATION OF FI
Page 3 and 4: THE fish friers REVIEW Contents Poi
Page 5 and 6: News Bru-Island on pack promotion p
Page 7 and 8: DON’T MISS OUT 2 SAVE SA AAVVE E
Page 9 and 10: We don’t make ranges for everyone
Page 11 and 12: Produced from 60% Pork and fresh-fr
Page 13 and 14: THE ART OF BATTER But it’s not
Page 15: An example of this process is:- WHA
Page 18 and 19: THE fish friers REVIEW Cod Knows! T
Page 20 and 21: THE fish friers REVIEW Roland Geord
Page 22 and 23: THE fish friers REVIEW The birth of
Page 24 and 25: THE fish friers REVIEW 22 Quality A
Page 26 and 27: THE fish friers REVIEW Working with
Page 28 and 29: THE fish friers REVIEW Don’t be a
Page 30 and 31: THE fish friers REVIEW The Control
Page 32 and 33: THE fish friers REVIEW More than ju
Page 34 and 35: Shop Watch: OLYMPUS FISH AND CHIP R
Page 38 and 39: Perhaps you want to sample vegetabl
Page 40 and 41: THE fish friers REVIEW Est. 1913 NA
Page 42: Shop Watch: THE FISH SHOP - KIPPAX,
Page 45 and 46: June/July NFFF activity round-up Ex
Page 47 and 48: SOLD SOLD SOLD SOLD SOLD SOLD TELEP
Page 49 and 50: Fish & Chip Takeaway Liskeard Freeh
Page 51 and 52: HELP SHAPE THE FUTURE OF THIS GREAT
Page 53 and 54: Federation Noticeboard Contact your
Page 55 and 56: Issue 7 Oct/Nov 2010

Jul 2012 - Issue 5 - National Federation of Fish Friers

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