-
FishFriersTHEREVIEW1913-2016 103 YEARS SERVICE TO THE TRADEISSUE
2 MARCH 2016
NFFF PRESIDENTS BANQUET & BALL 25TH SEPTEMBER - BOOK YOUR
TICKET TODAY ON 0113 230 7044
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR
WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
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Page 32 Workplace Pension
Page 21-24 Frying Range Survey
Pages 10-19 Oils & Fats
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Points of ViewI would like to say a hugecongratulations to
bothHenry Colbecks Limitedand Friars Pride forrunning two
verysuccessful trade shows andfor those members thatattended I hope
you tookthe opportunity to meet upwith fellow Fish Friers andto
take advantage of themany show offers. Theexhibitions are a
greatplace for you to meet andgreet new suppliers,existing
suppliers, and alsolikeminded fish friers. Theknowledge and
contactsyou can build up at theseexhibitions are priceless.
In the past few weeks thefinal arrangements have been made for
the 2016 AGM and PresidentsBanquet and Ball that is taking place at
the Celtic Manor Hotel on the 25thSeptember. We have an exciting
day and night planned. We are delightedto announce James T
Blakemans Co Ltd as the Principal Sponsor of ourevent and we are
pleased to be working with them.
If you wish to attend the event please add the date to your
diary, tickets areavailable from Head Office, with a discounted
rate for early bookings!(Please turn to page 4 for more
details).
In Issue 2 of the Review we are once again running our NFFF
Frying RangeSurvey which we also ran last year. It is always
important for us to learnyour thoughts on all aspects of the fish
and chip trade and frying rangesare no exception. Last year we
collected a lot of data and this year we hopeto build on the
information gathered. To collect year on year of data givesus great
confidence with the information we are gathering and we willdiscuss
the results with the frying range manufactures and members
alike.The questionnaire can once again be completed in the physical
copyprovided in the magazine or much easier by logging onto your
computerand visiting www.nfffsurvey.com.
The work place pensionis something we all asshop owners have
tooffer to staff. If youdont already have yourshops pension in
placethe federation has triedto take the pressure off you. Working
with Clayton Holmes & Naisbitt wehave set up a scheme for all
fish and chip shops which will start with a oneoff cost of 345
instead of the 500 you will have to pay elsewhere. As anadded bonus
to members, if you do use the scheme we have set up for you,you
will be entitled to a 50 discount off membership upon renewal.
Youcan find out much more if you turn to page 8.
By Gregg Howard, NFFF President
ISSUE 2 MARCH 2016
1
FishFriersTHEREVIEW
Contents...
NFFF Team
Page 4 NFFF Presidents Banquet & Ball
Page 6 Npower NFFF Partnership
Page 8 Training Academy
Page 10-19 Oils & Fats
Page 21 Frying Range Survey
Page 26 Why Scotrange
Page 30 Fire! Are you covered?
Page 32 Workplace Pension
Page 34 Exhibition Time
Training & Accreditation ManagerRichard
[email protected]
Training, Qualifications & MembershipHelen
[email protected]
Finance ManagerFiona
[email protected]
Media Coordinator & Fish Friers ReviewRobert
[email protected]
P.A. to the Board of DirectorsKaren
[email protected]
Administrative AssistantEileen
[email protected]
Did you know? 22% of people visit fish and chipshops every
week.
Use your smart-phone to scan the QR code and learnmore about the
NFFF
1913 - 2016 103 years service to the tradeFounded as the
National Fish Caterers Review onApril 4, 1925.Designed &
Produced by Tebays, Leeds. Tel: 01943 [email protected]
www.tebays.co.uk
Booking Deadline 1st April 2016, Copy Deadline 8th April 2016,
Publication Date 6th May 2016
NAT
IONALFE
DERATION OF FISH
FRIERS
1913Est.
FISH & CHIPQUALITY AWARD
qualityfishandchips.co.uk
THISSIGNIS
THEPR
OP
ERTY
OF THE NATIONAL FEDERATION
OFFISH
FRIER
S
Fish Friers ReviewTelephone: 0113 2307044e-mail:
[email protected] to us at: Federation
House, 4 Greenwood Mount, Leeds, LS6 4LQ
-
FishFriersTHEREVIEW
2 WWW.FEDERATIONOFFISHFRIERS.CO.UK
Your FederationWelcome to Your Federation page, across the year
the NFFF will provide its memberswith the details of what has
happened within the NFFF across the following two pages.
Membership
Training
New and Returning Members February and March 2016Contact Name
Shop Name Location
Returning MembersMr Savvas Andreou Sea Pebbles Pinner,
MiddlesexMr Matthew Williams The Crispy Cod Fish Bar Cardiff, South
GlamorganMr David Ashton Ashton's Fish & Chips Stockport,
CheshireMs Susan Turner The Lighthouse Fish Bar Sale, CheshireMr
Jim Cowie Scrabster Seafood Bar Caithness, HighlandsMr Chris
Pittaras The Plaice WinchesterMr Asif Ali King Kod Preston, LancsMr
Steve Muscat Yan's Fish Bar Cardiff, South GlamorganMr Ouday Hikary
Hikary's Fish Bar Port Talbot, West Glamorgan
New MembersMr Kamaljit Singh Gill No shop Yet- Provisional
Member Leeds, West YorkshireMr Michael Cartwright Fullers Fish
& Chips Mouton, NorthamptonMr Tahir Ahmed No shop Yet-
Provisional Member NewcastleMr Pardip Singh No shop Yet-
Provisional Member Chester Le Street,Mr Mark Steadman No shop Yet-
Provisional Member Leigh on Sea, EssexMr Paul Summers No shop Yet-
Provisional Member Tumble, LlanelliMr Chris Richards Arnold Palmer
Putting Courses Ltd St Leonards on Sea, East SussexMr George
Georgiou Catchems End Fish Bar Bewdley, WorcesterMr Jonathan
Bellamy Camblesforth Fisheries Selby, North YorkshireMrs Donna
Dallas Dolphin Chip Shop Nairn, InvernesshireMrs Ruth Ward Wardz
Traditional Fish & Chips` HartlepoolMrs Debbie Atkinson Debbie
& Rachel's Plaice Darlington, County DurhamMr Lyndon Walker
Catterick Village Fisheries Catterick Village, North Yorkshire
Contact Name Shop Name Location
New Members (continued)
Mr Shamchi Eftakhar Dodworth Road Fish Bar Barnsley, South
YorkshireMr Martin Robinson Robinson's Traditional Fish & Chips
Billingham, ClevelandMr Lee Roberts Catch Seafood Halifax, West
YorkshireMr Paul Hymas No shop Yet- Provisional Member St Helier,
JerseyMrs Saira Abid No shop Yet- Provisional Member Newport,
WalesMiss Samantha Gent No shop Yet- Provisional Member Chorley,
LancashireMr Wayne Speight Waynes Plaice Barnsley, South
YorkshireMr Steven Kelleher The Dolphin Restaurant Ilfracombe,
North DevonMr Simon Keeling No shop Yet- Provisional Member
Bradford, West YorkshireMr Peter Collins No shop Yet- Provisional
Member Darlington, County DurhamMr Lyndon George Pit Stop Caf St
Clears, CarmarthenshireMiss Hannah Hall No shop Yet- Provisional
Member Leeds, West YorkshireMr Kris Cottrell The Flying Fish
Wokingham, BerkshireMr Jason Nicolaou Norton Fisheries Stourbridge,
West MidlandsMr Gethin Davies Lime Crab Newquay, CardiganshireMr
Enir Hikary Hikary's Fish Bar Port Talbot, West GlamorganMrs Tessa
Turner The Chippery St Asaph, DenbighshireMr Manpreet Lachhar
Hooked Fish & Chips Uxbridge, MiddlesexMr Bhupinder Anjla Crest
of the Wave Heanor, DerbyshireMr Stanley Yau Church Hill Chippy
Redditch, WorcestershireMr Jarrod Sellers No shop Yet- Provisional
Member Lincoln, LincolnshireMr Pritapal Sandhu Cod Frydayz
TelfordMr David Sharp No shop Yet- Provisional Member Hayward
Heath
Quality Award
New and Returning Members February 2016Contact Name Shop Name
Location
Returning MembersNaz Islam Cavier Plaice Weymouth , Dorset
Christie Gray The Trawler Golspie
Jim Cowie Scrabster Seafood Bar Caithness
George Stavrou Georges Fish Bar Bristol
Matthew Black Black's Finest Lancaster
Simon Blissett Premier Fish Caf Devon
George Michael Oceans Leeds
New MembersHelen Clokey Quays Fish & Chip Shop Lancaster
Barry Camfield North Beach Fish & Chips Bridlington
Lee Roberts Catch Seafood Halifax
The NFFF welcomed 42* students on training courses held either
at the NFFF Training Academy in Leeds and Northern Ireland or in
shop.
During the March three day course, the NFFF welcomed Mark
Corbally as a guest frier.
Upcoming three day training courses are as follows: 4th, 5th
& 6th April, 9th, 10th & 11th May, 6th, 7th & 8th
June
-
ISSUE 2 MARCH 2016
3FIND US ON
NFFF ActivitiesKey
GH Gregg Howard, President
SA Stuart Atkinson, Vice President
AC Andrew Crook, Treasurer
JP John Penaluna, Regional Director
JW John Wild, Regional Director
AHA Alan Hanna, Regional Director
MS Mike Smith, Regional Director
HM Hugh Mantle, Regional Director
CB Craig Buckley, Regional Director
CM Craig Maw, Regional Director
KC Karen Clark, PA to the Director
RW Richard Wardell, Training &Accreditation Manager
RN Robert Norris, Media Co-Ordinator
HB Helen Brook, Training & QualificationCo-ordinator
AP Arthur Parrington, Training tutor
LF Lynda Fielding, Trainer
CB Craig Buckley, Trainer
DH Dan Harding, Trainer
DH Dennis Tate, Trainer
Date NFFF Activity NFFF Representitive
15th & 16th February Two Day Training Course RW
17th February Drywite Young Fish Frier of the Year Debrief GH,
RW
18th February One Day Training Course RW
23rd February One Day Training Course RW
28th February FRY I.T Exhibition, Peterborough AC, CM, RN
29th February NFFF Staff Appraisals AC, GH, SA
3rd March One Day Training Course RW
7th, 8th & 9th March Three Day Training Course CB, LF,
RW
8th, 9th & 10th March IFex Show, Belfast AH
11th March One Day Training Course RW
22nd March Drywite Young Fish Frier of the Year Best Practise
Day RW
22nd March Nutritional Testing Debrief CM
Board of Director Enquires
New Associate Members
NFFF Member Enquiry NFFF Official
Banking Enquiry MS
Fish Fridge JP
Frying Range HM, JP, AC, MS
Fats & Oils JW
Equipment CM
Media Enquiry AC
Hilton SmytheSector: General Trade Business Transfer AgentTel:
0845 519 8809Email: [email protected]
Npower BusinessSector: Business & Card Payment Suppliers
Tel: 0800 980 8410Website: www.npower.com/NFFF
Shopper AnonymousSector: General TradeContact: Chris LoweTel:
07818 015317 Email: [email protected]
NFFFMEMBERDISCOUNTAVAILABLE
NFFFMEMBERDISCOUNTAVAILABLE
NFFFMEMBERDISCOUNTAVAILABLE
Trade News The NFFF are extremely sad to learn of the passing of
former member, NFFF Trainer and South Yorkshire President Wilf
Rhodes at the
age of 86. (Tribute to Wilf can be found on Federation
Noticeboard page 43)
The NFFF are pleased to welcome Npower Business as a new NFFF
Associate Member, to learn what member benefits are on offer turnto
page 5 & 6.
The NFFF are working alongside Clayton Holmes Naisbitt Financial
Consultancy and the Carey Corporate Pensions to offer NFFFmembers,
fish and chip shops and takeaways in general a simple cost
effective pension solution. (Turn to page 8.)
The Fishermens Mission National Fundraising Day
o In recent years many NFFF members and their customers have
helped raise funds for the Fishermens Mission by taking part inFish
Friday and we would like to thank you for doing this.
-
FishFriersTHEREVIEW
4 WWW.FEDERATIONOFFISHFRIERS.CO.UK
The National Federation of Fish Friers aredelighted to unveil
James T Blakeman & CoLtd as the Principal Sponsor of the
NFFFPresidents Banquet & Ball, which takesplace on Sunday 25th
September 2016 atthe Celtic Manor in Coldra Woods, The UskValley,
Newport, South Wales.
This years premiere event in the tradessocial calendar, is the
NFFFs 80th AGM andPresidents Banquet & Ball. The awardwinning
Celtic Manor is set in 2,000 acres ofpanoramic parkland in the
beautiful UskValley. Once again we have a fabulous
entertainmentpackage lined up with an evening of fine food, wine
anddancing into the early hours.
John Penaluna, NFFF Regional Director for Wales said "Weare
absolutely delighted to announce James T Blakeman &Co Ltd as
the Principal Sponsor of the NFFF PresidentsBanquet & Ball,
having worked closely with James TBlakeman & Co Ltd in the past
we believe we can onlyachieve a night that will be remembered long
into thehistory of the NFFF
Philip Blakeman, Managing Director ofJames T Blakeman & Co
Ltd, added"James T Blakeman & Co Ltd is the homeof the famous
Supreme Sausage for thefish and chip industry. Founded by
JamesBlakeman in 1953, a strong focus hasalways been on quality,
this has made usa leading manufacturer in both the UKand export
markets.
Being the Principal Sponsor of the 2016Presidents Banquet &
Ball underlines oursupport for the industry. Much like ourproducts,
we are looking forward to asupreme night in Wales.
TicketsTickets are on sale now and are priced atthe superb value
of 67.50. The priceincludes everything youd expect at theNFFFs
event of the year: drinks reception, amouth-watering four-course
meal, eveninglong entertainment and dancing into the
early hours. It is a great opportunity to enjoy the company
offellow fish friers and industry colleagues. Such was lastyears
popularity we had a waiting list, so book early to
avoiddisappointment! Tickets are available now through NFFFHead
Office in Meanwood, Leeds. Please telephone 0113230 7044 or email
[email protected]
Staying the night?Weve also negotiated an excellent rate of 90
for singleoccupancy or 115 for a double room, the rates
includebreakfast for guests attending this event and are
availablefor Sunday 25th September only. These rates only apply
until the 31st July. Bookearly to avoiddisappointment by
callingthe reservation teamdirect on 01633 410 337quoting
NationalFederation of Fish Friersand place your bookingtoday!
Bringing the FamilyChildren are welcome butcannot attend the
NFFFPresidents Banquet &Ball and any guestsintending on
bringingchildren can arrange for
the babysitting service.
They would need to pre book the babysitting service
online,please see link below;
http://www.celtic-manor.com/evergreen-nannies
The cost is 15.50 per hour from 6.00pm until late.Minimum number
of 2 hours for up to three children.Parents are advised to contact
the Nanny direct for exact prices.
ISSUE 2 MARCH 2016
Celtic Manor Supreme! James T Blakeman & Co Ltd become the
Principal Sponsors of the NFFF Presidents Banquet & Ball
-
FishFriersTHE
REVIEWISSUE 2 MARCH 2016
7FIND US ON
Head of npowerBusiness, Philip Scholes,got a taste of the world
offish and chips on hisrecent visit to NFFF HQ,with a crash course
infrying. While preparingfish and chips under the
watchful eye of NFFF Training & Accreditation Manager
RichardWardell, Philip also got the lowdown on whats going on in
theindustry from Andrew Crook, one of the Federations
Directors.
Philips visit marked the start of npower Business joining
theFederation as an Associate Member, and of the energy
supplieroffering NFFF members the chance to claim 200 off their
bills byswitching to npower for the gas andelectricity supplied to
their business.
NFFF members who are already npowerBusiness customers wont miss
outeither, as the same offer applies if theychoose to renew their
contract seeopposite for more details.
Philip Scholes said: The fish and chipshop industry is a
multi-million poundindustry. Energy represents just one partof a
fish and chip shops expenditure,coming somewhere after staff, food
andrent, but its a significant cost that isincreasing and at a
faster rate than other overheads.
It makes sense for fish and chip shops to purchase energy
efficientequipment. Although this often involves a larger outlay
initially, it canbe money well spent in the long-term. What this
ultimately means isthat chip shop owners can put more cash into the
business ratherthan paying out on energy bills.
Philip spent the whole morning learning the tricks of the fish
and chiptrade, and Richard really put him through his paces even
down tofinishing the chips by hand with a traditional peeler! As
most readerswill know first-hand, although fish and chips use only
a few rawingredients, it takes time and serious elbow grease to
prepareeverything properly. With the cost of produce and
materialscontinually increasing, fish and chip shop owners have to
balance thecost of everything they use with the quality, as well as
always bearingin mind what customers are willing to pay.
NFFF Director Andrew Crook commented: Fish and chip shopowners
are increasingly having more and more costs imposed uponthem. Our
members are therefore continually having to looking at
more and more products and services tohelp them manage their
energyconsumption. Examples of cost savingmeasures our members are
makinginclude exchanging florescent tubes forLEDs, and turning down
fryers during offpeak times.
You can watch the film we made ofPhilips visit to the NFFF
includingAndrews comments on issues faced byfish and chip shop
owners on the npowerYouTube page.
Join us on Social Media:
@npowerBusiness npower-business
Find information on energy saving measures and other advice on
ourwebsite: http://www.npower.com/business/save-energy/
Putting energy savingsback on the menu - npowerBusiness pays us
a visit
npower Businessnpower Business supplies gas and electricity to
approximately200,000 UK small-to-medium sized businesses (SMEs). We
helpbusinesses to reduce their energy costs and in turn improve
theirbottom line. As an NFFF member you can get up to 200 for your
business withour exclusive member offer - for both new and
renewingcustomers.Get a quote today by calling: 0800 980 8410Find
out more and request a call back at: www.npower.com/NFFFand well
call you.Contact: Call our dedicated NFFF members lineTel: 0800 980
8410Website: www.npower.com/NFFF
-
NFFF Training AcademyNew TrainingCoursesThe NFFF Training
Academywill be working with ShopperAnonymous to deliver three,1-day
courses on improvingcustomer service within yourbusiness. The three
dates forthe upcoming courses are;
19th April 201612th September 201614th November 2016
The courses will consist of two modules which are outlined
below.
Delivering Memorable Customer ServiceOur training will help you
better understand and be able to delivera consistently positive
customer experience, which will improvethe number of customers
returning to your business and tellingothers about it. At the end
of the course you will:
Understand the critical nature of consistent positive
customerexperience in your business
Know what customers want
Be able to identify different types of customer and better
interactwith them
Understand how body language and other forms ofcommunication can
have a significant impact on yourcustomers experience
Know how best to handle complaints
Have learnt about the 5 Golden Rules of customer service.
Helping People to BuyOur training will help you understand how
you can increase youraverage transaction value per customer. By the
end of the courseyou will:
Understand what stops us selling more
Have defined the right time to help people to buy
Understand which of your products will have the biggest impacton
your average transaction value
Have considered the language needed in your business
whendescribing food/drink that will grow your average
transactionvalue.
Course DetailsNFFF Training Academy, Leeds
19th April 2016 - 10:00am - 16:30pm
Maximum 10 people per course
Cost - 145+VAT for NFFF Members
- 175+VAT for non NFFF Members
To book your place, please call Helen Brook on 0113 230 7044
oremail [email protected]
Case Study North Street Fish & ChipsO wad some Power the
giftie gie us To see oursels as ithers see us! It wad frae mony a
blunder free us, Robert BurnsIn other words: If we could have the
gift of seeing ourselves asothers see us it would save us from
making many mistakes.This is exactly the gift that a mystery
shopping program will giveyour business.North Street Chip Shop in
Forfar has been using ShopperAnonymous to provide a mystery
shopping program for over 12months to monitor customer service and
food quality. In the early stages we had fortnightly visits, which
allowed us toquickly and objectively identify the weakness in our
customersexperience. A training plan was then developed with
theassistance of Shopper Anonymous to address the issues.Now we are
in maintenance mode and our monthly visits ensurewe are maintaining
our now higher standards of customer serviceand identifying areas
of further improvement.We have seen our turnover increase by 12%
since starting to useShopper Anonymous. It is no wonder that all
the large nationalretail chains use mystery shopping programs. This
is a great wayto ensure your business is delivering the best
service possible ALLthe time.
FishFriersTHEREVIEW
8 WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 2 MARCH 2016
New addition to the NFFFTraining Academy
Welcome Peel TechWe thrive to promote best practice andthe Peel
Tech works by taking the wastefrom a typical potato peeler,
separatingthe waste skin and compacting thepotato starch to allow
the operator toeasily remove the waste for recycle use.
The Peel Tech is a new innovationconcept which allows all food
companiesundertaking potato processing such asfish and chip shops,
fast food outlets etcto meet their
discharge requirements under the newGovernment Legislation on
WasteRegulations enforced by SEPA in January2014. Failure to comply
with this newregulation could result in a fine of up to40,000.
The Peel Tech unit will then power flushthe water down your
drains keeping thenfree from waste and starch deposits.
Customer Service Training
-
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-
FishFriersTHEREVIEW
10 WWW.FEDERATIONOFFISHFRIERS.CO.UK
Its not
support o
(Reg
Call 01482 314 700for more information
Proper TastyGreat avour appeal, with that special Fish &
Chip shop taste
Proper QualityMade from high quality pork to a recipe developed
especially for the Fish & Chip market
Proper PerformancePerform brilliantly in the deep fat fryer,
with an exceptionally good holding time in hot boxes
Proper ProfitableHigh margin product offering opportunities for
incremental sales
Proper Value For MoneyA quality product competitively priced for
excellent value for money
Proper For YouAvailable in sizes 4s and 8s
The First Ladyof Oils and FatsThe Filter Lady passes on herwords
of wisdom on the importanceon managing your frying medium.
The importance of cleaning your oildaily can prolong the life of
your oiland fats and at Steve Hill Serviceswe provide you with all
the tools touse which in the long run could saveyou money. The
money that can be saved every day could potentiallyprovide you with
sufficient funds to hire a new member of staff, buysome new
equipment, or provide you with a well-earned holiday.
We supply reconditioned machines, papers, superpads and filter
bagsand I can also service and potentially upgrade the filter
machines,maintain and service old machines that may be in store
cupboards.
Spares, repairs, & servicing of your Merlin, Bitterling,
Opal, Aires, Puraoil/fat filter machines including Kuroma Pressure
fryers.
Servicing and repairs are undertaken by highly qualified and
reputableprofessional engineers.
One of thelongest periodsof relative pricestability inrecent
yearsshows no clearsign of changingin the shortterm. The blueline
above is NFFF survey prices in each month. The redline shows prices
smoothed over the previous 12 monthsso gives a good idea of whats
been happening when youtake out the noise of day-to-day price
fluctuations. Thefainter trend straight-line moving across from
bottom leftto top right corners is a computer-generated trend
linewhich cannot take any account of market circumstances.
As Ive been saying for some while now, we seem to havereached a
new equilibrium where catchers and distributorsare content to keep
supplying and Fish & Chip shop ownerscontent to keep buying.
Easter is early now just ahead so welook forward to a good summer
and continuing strongcustomer preference for our products. FAS
fillets tick allthe right boxes so make sure you get your orders in
early.
John RutherfordExecutive Director Fasfa Ltd. 14 March 2016
FAS Fish Report
Commodity Watch
-
ISSUE 2 MARCH 2016
11FIND US ON
Take Good Care Of Your Oil
At The Fish Bar our ethos andgoals have been the same sincethe
beginning - QUALITY FISH &CHIPS!
Quality is our priority whether it isour shop image, our
customerservice, marketing and especiallyour finished product!
At The Fish Bar we put a lot ofeffort into sourcing our
rawmaterials to ensure the highestquality of finished cooked
product.Most of you will probably agree90% of the food that leaves
yourshop goes through your fryingmedium (palm oil, vegetable
oil,groundnut oil, beef dripping etc)therefore it is essential that
you fryin good quality oils and fats. At The Fish Bar we rely
onFrymax to help us produce the excellent results we achieve.Frymax
is a fully sustainable palm oil that offers usconsistent
performance time after time. Using Frymax fornearly 9 years has
helped us achieve the accolades we haveand more importantly been
one of the factors that hashelped us grow our business over the
years by 600%.
Buying the right quality of oils and fats is, however, just
thebeginning
Oil Management
There are 9 main areas that as a frier we are
constantlybattling. Some of these are more common issues and
someless so but the reality is they are all our obstacles as a
frier!
Starch / Sugar - We have in place very strict practices toensure
we play our part in prolonging the life / quality ofthe frying
medium. This starts with our potatoes. Weensure we purchase
potatoes that only contain between 20-22% dry matter and sugar
levels of 0.25% or less. Thisensures the right levels of starch and
water in a potato.Excess starch /sugar in the potatoes caramelises
duringcooking and this will break down the oil and ruin
theappearance and taste of your food.
We also ensure we store potatoes correctly. 8-10C off coldwalls
and floors and out of direct sunlight, preventing theprocess of
photosynthesis which would change thecharacteristics of our
potatoes and cause sprouting andother defects. Our next step is to
prepare our chipscorrectly. Once chipped and de-eyed, our potatoes
arethoroughly rinsed to remove any excess starch. We thenuse
Drywite All Seasons correctly including using timersand measuring
devices to make sure we follow the 6steps exactly. The last step of
this process is one oftenskipped, it is vital to allow the chips to
dry for at least 1hour.
Water Water and oil do not mix well so reducing the levelsof
water into pans is key. Keep pans dry, dry food as muchas possible,
leave chipped potatoes to dry; dont use wetskimmers. Check
extraction hoods are not drippingcondensation into the oil. Check
that items like batter tinsare well dried after washing. Never use
water on or near arange when cleaning up. When using frozen food,
shake offany excess ice crystals or better still correctly thaw
outproducts to eliminate frozen crystals.
Air Keep pans covered when not in use (protects fromlight and
contamination too).
Keep pans covered during quiet periods.
Salt Dont salt food prior to frying as it will break downthe
oil; spicy food tends to have more salt in the coating.
Heat Hot idle oil breaks down. Reduce the temperatureto 150C
during quiet periods and cover the pans ifpossible. Note that the
temperature range between 70Cand 120C has an unfavourable effect on
the stability of theoil so its not recommend to idle at these
temperatures.
The hotter the oil, the quicker it will break down (advise
amaximum of 180C). Check thermostats are readingcorrectly by using
a calibrated temperature probe to checkthe oil temperature.
By Craig Buckley of The Fish Bar at Sunnybank RoadDrywite Young
Fish Frier of the Year 2011 / Field to Frier Award 2016
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FishFriersTHEREVIEW
12 WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 2 MARCH 2016
Maintain burners/elements and check for hot spots.
When heating solidified Frymax, slowly heat to 60C to meltit
first, so that the oil near the heat source is not burnt(therefore
increasing the amount of breakdown products)before increasing it to
the desired cooking temperature.Some modern ranges have a melt or
pulse cycle whichdoes this.
Carbon Burnt food particles create carbon whichdegrades the oil.
Skim after each batch and filter at leastdaily to remove smaller
particles. Deep clean on a regularbasis to remove very fine
particles and residues. Changefilter paper regularly. Dont filter
good oil through a bed fullof carbon/burnt food particles. Battered
or breadedproducts can release excessive amounts of crumb or
dustinto the oil, so always shake off excess crumb away fromthe
fryer before cooking.
Detergent This breaks down the oil and can be dangerousif it
comes into contact with the oil as it creates foam. Rinseand dry
equipment thoroughly after deep cleans.
Meat Products Unbattered meat products and chickenwill degrade
the oil. Also ingredients with a high sugarcontent such as onion
rings, breaded mushrooms areharmful to the oil. Some friers use a
separate small panfor these products.
Metals Keep copper, brass and iron away from contactwith oil, it
only takes 50ppb to reduce frying life by 50%, itsquite dramatic.
Use stainless steel utensils and replacebroken equipment as it may
only be stainless steel coated.Contamination with these metals can
develop acrid, biting,bitter and even sour flavours and odours to
food and oil.
In addition to the above pointers a key thing to help your
oilmanagement is to adopt a topping up method. The goal formedium
usage is to top up 20-25% of its volume each day.This will help
keep your oil in great condition. The truth isthat oil management
is made easier the busier you are asoil is naturally absorbed into
products a little bit at a time.
Following all of the above really has helped our businessprosper
and it will help yours too! Without the above wewouldn't have been
able to win a Quality Award, Field ToFrier 2016 Award and to have
won Young Fish Frier Of TheYear Award so its helped us no end
within our industry too.
All our knowledge and experience has come from NFFFtraining,
Frymax Good Frying Guide and tutorials plusindustry help from peers
and online resources. The help isout there to ensure your last
portion of fish and chips wereas good as your best!
To obtain a Frymax Good Frying Guide please call07714335464 or
e.mail [email protected]
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FishFriersTHEREVIEW
14 WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 2 MARCH 2016
P100 has been the fryingfat of choice for over 60years
amongstprofessional fryers. Thisquality productenhances the flavour
ofthe food as its free fromadditives, animal fats,hydrogenated oils
andlow in Trans Fatty Acids,
which makes it stand out within this ever-changing and
thrivingindustry.
Vandemoortele is a family-controlled food group established
in1899, who manufactures high quality food products for
supplyacross Europe including the premium frying fat
P100.Vandemoortele are members of NEODA; where all members workto a
strict code of practice to ensure customers get exactly what
ispromised in terms of weight, labelling information
andauthenticity.
Vandemoortele are in an enviable position of having a number
offactories in Europe capable of producing oils, fats
andmargarines, therefore can ensure that the factory
thatmanufactures P100 only produces fat. This safeguards
fromcontamination from any other ingredients, in particular
water,allowing the integrity of this highly-refined frying fat to
bemaintained. A product of this quality will work well in a
widerange of conditions but it performs best when handled
withrespect. As all quality fryers are aware, buying top
qualityingredients is only part of the success of an excellent fish
and chipshop; correct handling of these ingredients is also
crucial.
The best tasting fried food is dependant upon the temperatureand
duration of the deep-frying process, the heating of the fat
willlead to a change in composition, eventually leading to
itsdegradation. In order to produce optimal sensory results the
oilmust have experienced some initial thermal decomposition. Onthe
other hand degradation is not reversible, the processing mustaim at
obtaining and maintaining optimal conditions for theproduction of
tasty food for as long a time as possible. This is nota simple
task. As complex physical procedures and chemicalreactions take
place during deep frying, which are influenced bytemperature and
also the interaction between the fat, the fooditem and the
atmospheric oxygen. Solid fats like P100 offer ahigher temperature
and oxidation stability than soft oils, andtherefore contribute
positively to the flavour of the food. Soft oilsmay also require
the addition of stabilizing agents that are notnecessary with P100.
Three parameters have substantialinfluence for consideration: the
quantity of fat absorbed by thefood, the quality of frying fat and
the degradation status of thefrying fat. In order to reduce the fat
absorption by the fried food,the correct processing temperature and
the draining off of the fatis of substantial importance and helps
to maintain fish and chipsas the most nutritious of the fried
takeaway foods available.
P100 should be melted gently at a maximum of 60 C before
beingraised to an optimum frying temperature of around
170-175C.Avoid allowing the fat to reach a temperature above 180C.
Highertemperatures do not mean shorter cooking times, but lead to
afaster fat deterioration and accelerate the acrylamide
formationwithin starch containing foods. 80% of the fat absorption
occurs
during the cooling process rather than the frying
process,therefore the draining off of the fat should be carried out
whilstthe fat is still hot. Preliminary stages of fat oxidation are
formed inthe temperature range 70 to 120 C and quickly form
aromaticcompounds when the oil is heated up again.
The oil uptake of fried food leads to a constant discharge of
fryingfat from the fryer. The missing quantity of fat must
besupplemented regularly. The fat degradation is not accelerated
bythe continuous addition of fresh fat but helps to produce food
withconstant quality. The degree of degradation should be held at
aconstant level between 10-18% total polar compounds. With adaily
exchange of approximately 20-25% of the used fat againstfresh fat,
the measurable degradation can be kept constant andtherefore the
fat can be used longer producing good tasting friedproducts.
Intensified darkening of the fat is not a measure of
deterioration,the colour is almost always caused by the reaction of
proteinswith fat components or sugars. Only the determination of
thepolar compounds and the polymer triacylglycerols permit
anobjective evaluation of the degradation of the product
andtherefore equipment to measure these levels is recommended.
After completion of thedeep-frying process,the still warm
fatshould be passedthrough atemperature-resistantfilter in order
toremove small particlesof food residues andbreadcrumbs as
theirpresence canaccelerate the fatdeterioration.
Increasingly,continuous filtrationsystems are usedwhich clean
the fatduring the fryingprocess.
For best results foodshould be as dry as
possible before frying. Frozen food should be thawed
thoroughly,and crumb-coated products should be shaken well to
preventexcess crumbs entering the fat.
Covering of the fryer when not in use protects the fat
againstoxygen, light, dust and water, preventing additional
fatdeterioration.
Vandemoortele has a purpose built R & D Centre where a team
ofhighly qualified experts in all areas of food production ensure
thatthey are at the forefront of oils, fats, margarines and
applicationstechnology and ensure that solutions are always
available for thisfast moving and evolving industry. The
combination of the 63 yearpedigree of P100, the 117 years of
experience in Vandemoortele,the processing tips above and quality
Fryers ensures thatexcellent tasting food is assured for years to
come.
Tasty Fried Food with P100
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FishFriersTHEREVIEW
16 WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 2 MARCH 2016
The VITO 80 has beensold into bothmobile/takeaway fish& chip
restaurants withhuge success. Take alook at our website andsee what
ourcustomers say. TheVITO filtrates up to 80litres per minute on a
4minute cycle whichenables you to use itduring operationaltimes and
not have towait till the end of theday. Suitable for both
solid and liquid oil, the VITO 80 is a labour savingpressure
filtration system which will substantially saveyou on oil costs and
give you a cleaner, better tastingproduct with no black bits
We trialled our machine at one of the most successfulFish &
Chip Restaurants in the UK, winners of the NFFFQuality Award
Champion Award and the MarketingInnovation Award Burton Road
Chippy. Read what theyhad to say about our product.
Q). Now that you have used the VITO for a couple of weekswhat is
your professional opinion?
A). We have found it to be a very effective filtration
system
Q). Do you see theVITO being a benefitto fish and chip
shopowners?
A). Vito would benefitchip shops whocurrently have flatbottom
pans.
Q). How simple didyou find using theVITO?
A). This system isTHE most simplesystem we have
everexperienced.
Q). Do you think it is value for money?
A). We believe it is value for money, the initial cost can
berecouped within months due to the savings on oilconsumption.
Q). How did you find cleaning the VITO?
A). Piece of cake!
Q). What in your opinion is the good points of VITO?
A). The most beneficial point for us was the fact you canchoose
to filter at frying temperatures, exceptionally easyto clean, fast
and minimal storage space required.(particularly ideal for mobile
chip shop operators)
Q). What in your opinion if any are negatives of using
theVITO?
A). The negatives for us were being unable to use in all ofour
pans (as they are not all flat bottomed) and beingunable to drain
the pan completely to be able to clean outthe bottom of the
pan.
Q). How did you find the professionalism and knowledgeof VITO
staff?
A). The Vito staff are friendly, professional and
extremelyknowledgeable.
Q). Would you recommend the VITO to friends andcolleagues in the
business?
A). We would definitely recommend the Vito to mobileoperators
and colleagues using flat bottom pans on ranges.
VITO UK Q&A with Burton Road Chippy
-
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Calling all NFFF Members - Yourchance to become involved!!
Following on from lastyears successfulinaugural FryingRange
CustomerService Survey we areonce again collectingeverybodys
thoughtsand views on yourfrying range. TheFrying Range, it is
the
heartbeat of your fish and chip shop and is usually your
firstmajor purchase as a fish and chip shop owner. It gives
thatpresence to your customer when they first walk into yourshop
and is the defining factor of how your products will lookto
them.
The NFFF frying range customer service survey has beenapproved
by the NFFF Board of Directors and covers allquestions from
servicing to filtering to repairs. The survey can
be found and completed on www.nfffsurvey.com or from page22-24
of this months Fish Friers Review.
We believe with having banked one years worth of data we arein a
much stronger position in understanding our membersthoughts and
view on the frying range.
To help improve your services we need your contributions! Wehave
spoken to all our major frying range manufacturers andinvolvement
with all parties is needed. If you have anyproblems or issues with
the survey, please email Rob
[email protected]
DirectionsComplete your NFFF Frying Range Customer Service
Surveyon www.nfffsurvey.com or simply fill in your Fish
FriersReview Survey.
Click send and your answers will be stored with the NFFF
Or
Complete your NFFF Frying Range Customer Service Surveyprovided
in your Fish Friers Review on pages 22-24. Thenremove the pages and
place them in an envelope and post to.
Federation House4 Greenwood MountLeedsLS6 4LQ
FishFriersTHEREVIEW
ISSUE 2 MARCH 2016
21FIND US ON
The NFFF needs you! Frying Range Customer Service Survey, Round
2
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FishFriersTHEREVIEW
22 WWW.FEDERATIONOFFISHFRIERS.CO.UK
Range Survey QuestionsMembership Number
Member Name
Email Address
Shop Name
Shop Postcode
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ISSUE 2 MARCH 2016
41FIND US ON
-
Relief Fryer Wanted2 weeks cover for the 1st September to 16th
September covering the two owners.Must have experience in running a
fish and chip shop restaurant and take away.
Having knowledge of ordering stock would be an advantage.
Working days are Tuesday to Saturday as current staff will cover
the Monday. We
are closed Sunday. Mon - Thurs hours are 11.30 a 2.30 & 4.30
-9ish Fri and sat is 11.30-9ish. Morning
prep starts at 9.30 Comes with 2 bedroom accommodation and a
garage.Contact us by email or phone [email protected] or
01566 248064
FishFriersTHEREVIEW
42 WWW.FEDERATIONOFFISHFRIERS.CO.UK
PLEASE NOTE: The Fish Friers Review is the members journal of
theNational Federation of Fish Friers. The advertising pages of the
Review areoffered to the trade as a means of introducing goods and
services at aneconomic cost to fish friers throughout the
country.
The publishers will take due care to ensure accuracy of all
advertisements,but it is the sole responsibility of advertisers to
ensure that the descriptionof goods and services offered comes
within the provisions of the TradeDescriptions Acts 1968 and 1972.
It is also the responsibility of advertisersto comply with the
Business Advertisements (Disclosure) Order 1977.
The publication of an advertisement is not a recommendation or
anendorsement of particular goods or services by either the Fish
FriersReview Ltd. or the National Federation of Fish Friers Ltd.,
either explicitlyor implicitly.
Readers of the Review, before entering into any engagements or
contractsas a result of an advertisement, are advised to consult
their solicitors,accountants, bank managers or other professional
advisers wherenecessary. No offer of employment either on a
salaried or fee basis shouldbe made to any advertiser without first
asking for and taking up references.
Traders Board
Fish fryer/ManagerExperienced fish fryer/manager
seekingemployment anywhere in UK considered.
Accommodation would be preferable. Please contact Craig on
07473688015 or
email [email protected]
FOR SALEHopkins 3 Pan, 2 Chip box Island range. 5000
This Range is in very good condition and offered for sale dueto
shop closure through Compulsory Purchase.
There are 3 pans 600 x 600 and 2 chip boxes and 3 top
heateddisplay cabinets.
On the serving side there are 3 Bain Marie' this are
differentsizes and are fully interchangeable.
1) 5 x Third size pans2) 1 x 1 Full size pan3) 4 x Third size
pans
The range has being regularly serviced and maintained,however
although it is in full working order, I feel that a
partial rewire may be advantageous.The range can be viewed any
time by arrangement, pleasenote buyer to remove and transport, the
range is available
between Friday 25th March - Saturday 2nd April.A goodwill
deposit secures purchase
Contact Dave 0777 366 9397 -Email [email protected]
-
ISSUE 2 MARCH 2016
43FIND US ON
DUCT CLEANING SERVICE LTDFor all your ducting
needs.Fully insured. Ducts
and canopiesmechanically cleanedand steamed cleaned.Photographic
evidenceprovided for insurance
purposes, together with a certificate.Over 35 years experience
no job too big
or too small.Duct Cleaning Services we are now
TR19 compliantTel Michael on 07580799763 or
Darren on 07974676224.E-mail:
[email protected]
www.ductcleaningserviceltd.co.uk
FederationNoticeboard
PRESIDENTMr Gregg HowardTel: 07702 552900 E-mail:
[email protected] Plaice in Hagley, 131 Worcester Road,
Hagley, Nr Stourbridge, DY9 0NW
Mr John WildTel: 07792 216454 - E-mail:
[email protected] Chippy, 2 Tarnbrook Road, Heysham,
Lancashire LA3 2EJ
Mr Mike SmithTel: 07913 537105 - E-mail: [email protected]/o
Pisces, 21 High Street, Thrapston, Kettering, Northamptonshire,
NN14 4JJMr Hugh MantleTel: 07831 577296E-mail:
[email protected] Daleside Road, Harrogate, North Yorkshire
HG2 9JE Mr Craig BuckleyTel: 07745 946709 E-mail:
[email protected] Fish Bar, Unit 2, 645 West Street,
Crewe, Cheshire, CW2
Mr Craig MawTel: 07745 662325 E-mail:
[email protected] Fish & Chips,
Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth,
Devon, PL7 2XS
VICE PRESIDENTMr Stuart AtkinsonTel: 07885 249855 E-mail:
[email protected] Street Chip Shop, 74 North Street,
Forfar, Angus DD8 3BJ
TREASURERMr Andrew CrookTel: 07748 631697 E-mail:
[email protected], 8 Talbot Row, Balshaw
Lane,Euxton, Lancs, PR7 6HS
REGIONAL DIRECTOR FOR SCOTLANDMr Stuart AtkinsonTel: 01307
464009 - E-mail: [email protected] Street Chip Shop, 74
North Street, Forfar, Angus DD8 3BJ
REGIONAL DIRECTOR FOR NORTHERN IRELANDMr Alan HannaTel: 07711
216416 - E-mail: [email protected] Stop Fast Food, 26
Bridge Street, Kilkeel, County Down BT34 4AD
REGIONAL DIRECTOR FOR WALESMr John PenalunaTel: 07903 864869 -
E-mail: [email protected] Chippy and The Cafe, 35a - 36
High Street, Hirwaun, Mid Glamorgan CF44 9SW
Regional Directors for England
Other Regional Directors
Contact your local representative
NFFF AREA 6Dear Federation Member, Welcome to a new year of
trading. We invite you to join fellow business colleagues in a get
together on
SUNDAY 10 APRIL FROM 12.00 @ PISCES FISH AND CHIPS
21 High Street, Thrapston, Kettering, NN14 4JJ
Many thanks to Adam for use of his shop
Join us for lunch and chat, sharing best practices and keeping
up to date on allNFFF matters and industry news. We usually finish
by 4.00pm
Please book in with me
Alan Doggett
[email protected] or 01462 437021. Looking forward to
seeing you.
Wilf RhodesThe National Federation of FishFriers are extremely
sad toannounce the passing of formermember, NFFF Trainer and
SouthYorkshire President Wilf Rhodes atthe age of 86.
Upon the news former NFFFPresident Arthur Parrington hadthis to
say on Wilf,
"I am writing this to pay my respectson the passing of W A
Rhodes. Whatever I write it will be difficult to do justice to aman
who may not be readily identified by many fish friers in the
country, but whoin his time made a significant and very valuable
contribution to the Federation, notonly in his much loved Yorkshire
but the UK in general. A true Yorkshire man, aformer miner,
hardworking, trustworthy and as a true Lancastrian I am allowedto
say this, he was generous to a fault. I am proud to be able to
claim him to havebeen a very good friend and colleague. He served
South Yorkshire as its Presidentalso distinguishing himself as a
member of the Federations National ExecutiveCouncil, and was one of
our first trainers when we opened the training school inGreenwood
Mount in 1992. He was awarded a Meritorious Service Certificate
forhis services in 1990. In his private life dancing was his first
love, for a big man hewas very light on his feet and he spent
countless hours running weekly danceslocally. It would be fair to
say Wilf was, like myself, one of the old school andalthough we
have always been proud of our regional differences I could not
havehad a better friend.My sincere condolences go to his family and
his wife Margaret.
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FishFriersTHEREVIEW
44 WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 2 MARCH 2016
10 questions with... Des & Les BurtonRoad Chippy1. What
would you do with 500,000?
Well it would be great to have to ask yourself that question! If
we hada spare half a million kicking about I have to admit the
first thing Iwould do would be to buy a brand new Jaguar, then set
aside moneyfor our daughters university fees, landscape the garden,
donate somemoney to charity ...now I think of it I'm not sure it
would be enough!
Des would get his sensible head on and invest in the shop and
wantto save it for a rainy day!
2. What is your dream holiday destination in the UK, and also
abroad?
My dream holiday destination in the UK is Lincolnshire! Its a
verydiverse county with something for everyone from countryside,
quaintmarket towns, history, cities, shopping and nightlife,
there's alwayssomething happening not far away. Des loves anywhere
in the UKthat's an easy train journey as he loves to rest his
eyes!
Our dream holiday destination abroad is probably one of the
fewthings we agree on, Cyprus, we love the food, the people and
theslower pace of life, Des is biased though as it's where he was
born.
3. What is your favourite sport, and which is your least
favourite?
My favourite sport is Athletics, as long as I'm only watching!
My leastfavourite has to be synchronized swimming! I really don't
understandit.
Des is a lover of football (even though he supports Arsenal!)
and hisleast favourite is cricket.
4. If you could be granted one superhero power, what would it
beand why?
If I could have one superhero power it would be to be invisible
as I'mso nosey, Des would love to have the speed of Superman
thenperhaps he could be on time now and again!
5. Which three people, dead or alive, would comprise your
perfectdinner date?
Well that's a really difficult one (and has caused a huge
argument) Itwould now appear the dinner party is off! As the only
one we canagree on is Nelson Mandela, who wouldn't want to spend
timelistening to what he had to say? I refuse to sit listening to
ArseneWenger and Des finds Alan Sugar way too annoying!
6. Describe your perfect weekend.
My perfect weekend would be a BBQ, sunshine, drinks and
friends,Des would consider a perfect weekend to be a roast dinner
(that Icooked) and football on the T.V.
7. What is your favourite drink?
We both agree on this one too, we enjoy a nice Brandy.
8. Do you prefer cod or haddock?
I prefer haddock whether its poached, pan fried or battered but
Desmuch prefers cod and always battered.
9. What is your first memory of fish and chips?
My first memory of fish and chips is of being about 5 or 6 years
old,we looked forward all week to Saturday lunch as that was our
'chippy'day. Des's first memory of fish and chips was being 15
years old andhaving just arrived in the UK from Cyprus and going to
his Auntiesfish and chip shop where he had his first ever fish and
chips, that'swhen he became hooked!
10. What is your prediction for the fish and potato
industries?
I personally believe there will be a small decline in the number
offish and chip shops in the future, I think consumers expect far
morethan they ever have from any business and I don't believe it's
anydifferent in our industry, in the future I see business that
don't investin training, equipment, menu development and
considersustainability being left behind and will ultimately close
but I dobelieve that fish and chips will remain a favourite. Des
believes thefuture for our industry is bright, we are finally
beginning to shake offthe bad image that fish and chips often
attracted in the past, with thetraining opportunities available to
our younger generation, the easeof access to information on the
internet and so many great shopsstepping up to get the message that
fish and chips is a naturalnutritious meal out there it will ensure
that fish and chips remainsthe nations favourite.