The Fish Friers
Review
NFFF
member
visits the
British
Ambassador’s
Residence in
Rome to
serve up
good old
British
fish
and
chips!
Register your interest in the 2010
Celebrations
by visiting the NFFF website:
‘Find the Stars’
Would you like to
win a £50 Marks &
Spencers voucher?
See page 1 for
further
information....
www.federationoffishfriers.co.uk
see inside for further details.
July 2009
Inside.......
l
Calorific Poster
l
Shop Insurance - Helping
to keep costs down
l
Thanks go to the sponsors
of the President’s Banquet
& Ball
Quality & Care
EFSIS APPROVED, GRADE A
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UK
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VEGETARIAN SOCIETY APPROVED VEGETARIAN PRODUCTS
H.A.C.C.P. ACROSS ALL PRODUCT LINES
All our products are free from hydrogenated fat, artificial flavourings & preservatives.
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Tel: 0116 260 9755 • Fax: 0116 264 0092 • www.pukkapies.co.uk
Pukka Pies Limited • The Halfcroft • Syston • Leicester • LE7 1LD
IFC
The Fish Friers
July
2009
Review
Contents
James T Blakeman Ltd
are proud to once again
be sponsoring the Staff
Training Award. The
winner will be announced in
January 2010 at the
Fish & Chip Shop of the
Year competition.
04. Update
on 2010 celebrations
08. Getting
to know you...............
10. Rosens
celebrate 50 years
14.When
in Rome......................
22. Rewarding
24.Training
For information on
how to apply turn
to page 22.
27.From
www.federationoffishfriers.co.uk
Excellence
Courses are a hit
fish & chips to film star
31.Traders
Board
Head Office telephone number ; 0113
2307044
Training Courses: e.gibson@federationoffishfriers.co.uk
Membership and Member Services: c.thompson@federationoffishfriers.co.uk
Accounts: f.mcstay@federationoffishfriers.co.uk
Fish Friers Review: k.clark@federationoffishfriers.co.uk
There are 10 orange stars hidden within this issue of the
Review..............can you find them?
Simply mark the page numbers on a piece of paper along with your name, business
address, telephone number and most importantly your NFFF membership number
and send to the Head Office address below by July 31st.
All correct entries will be placed in a draw and the winner will be notified.
New Federation House
4 Greenwood Mount
Meanwood, Leeds LS6 4LQ
1913 - 2009 96 years’ service to the trade
Founded as the National Fish Caterers’ Review on April 4, 1925. Printed by Duffield Printers, Leeds. Telephone 0113 279 3011.
1
Potato and Fish updates
with Bill Crook
General Secretary
Fish
Prices:
(25Kg bag)
Supplies of Frozen at Sea fillets remain plentiful with prices maintained at
recent low levels. Future supply from Iceland, Barents Sea and Norway
should maintain adequate volumes and I would expect prices to remain low.
Premier
4.75 – 5.45
Accord
4.50 – 5.25
Maris Bard 5.00 – 5.75
Wet fish supplies are also improving with a marked improvement in quality as
the fish recover after spawning. Prices achieved on recent landings would
indicate some downward pressure on prices for Haddock. Cooling remains
fairly light and this is reflected in the price.
Potatoes
June has heralded the arrival of new
crop potatoes and very good they are
too. Normally we would not expect too
much from the first delivery of new
potatoes but this year they have fried
brilliantly. Dry matters of 20% plus has
meant that the chips are dry and crisp
when cooked with the bonus that they
are standing well. Prices have started
at around £240 per tonne and I would
expect that the price will fall
significantly over the coming weeks.
As usual we will need to be vigilant and
look for stones which get lifted with the
potatoes.
The signs for 2009-10 are looking
good, trial liftings show yield
considerably higher than last year and
growing conditions are much better
than 2008.
There are many other varieties of new
crop the ones mentioned above are
just a selection of the main ones.
I am currently paying £95 for a 60lb case of Icelandic Cod (16 - 32oz),
Haddock is more expensive at £130 for 60lb of 16 - 32 fillets. Taken all in,
not a bad picture.
Wet Cod
8/16oz skin off
8/16oz skin on
16/32oz skin off
16/32oz skin on
32oz+ skin off
32oz+ skin on
No Prices Available
No Prices Available
£38.00 per stone
£35.00 per stone
£45.00 per stone
£42.00 per stone
Wet Haddock
Skin off
Skin on
Skate
Plaice
£60.00
£60.00
£58.00
£47.00
Frozen at Sea Cod
8/16oz skin off
Icelandic £1.50 per pound
16/32oz skin off
32oz+ skin off
5/8oz skin on
8/16oz skin on
16/32 skin on
32+ skin on
Frozen at Sea Haddock
8/16oz Skin off
Frozen at Sea Plaice
Frozen at Sea Sea Dogs
2
per
per
per
per
stone
stone
stone
stone
£1.73 per pound
£1.77 per pound
£1.62 per pound
No prices available
No prices available
No prices available
(3 x 6.81kg) £1.57 per pound
No prices available
No prices available
Groundnut Oil and
Dripping
From time to time we are asked if it is
safe to fry in ground nut oil
considering the possible dangers to
people suffering from peanut
allergies. The following article will
help members to answer the
question, should it arise, similarly if
BSE is mentioned in conjunction with
beef dripping.
There are two conditions that raise
concerns in the minds of the public,
the first CJD and the second Peanut
Allergy.
As these conditions have their origins
in beef and peanuts it is only
reasonable to have suspicions over
products fried in dripping and
groundnut oil.
To allay those suspicions we need to
explain the refining process involved
in preparing oils and fats suitable for
the fish frying trade.
In order to achieve a finished product
that is holding as little fat as possible
without removing the flavour, it is
necessary to introduce the product to
the frying medium at temperatures
between 185°C and 200°C.
In order to achieve these
temperatures without the medium
smoking it is necessary to refine oils
and fats under vacuum to remove the
protein. In the cases of BSE/CJD
and peanut allergy, the problem
arises from rogue protein, and as the
protein has been removed by the
refining process there is no
possibility of causing an allergic
reaction to people with the allergy by
cooking in groundnut oil (peanut oil),
or any one contracting CJD from
eating product fried in refined
dripping.
J A Parrington
NFFF Training Co-ordinator
‘FROZEN’ FISH LEAVES ‘FRESH’ OUT IN THE COLD
FROZEN fish deserves the same
reputation for quality and nutrition as
frozen peas, according to repeated
taste test by FASFA (Frozen at Sea
Fillet Association).
Regularly, FASFA conducts blind
taste tests judged by catering and
fast food peers and every year frozen
at sea fillets comes out on top.
The most recent taste test was
carried out at the prestigious Fast
Food Fair at Donington. Frozen at
sea fillets were the runaway winners
15-to-one compared to ‘fresh’
product.
Tim Cartwright-Taylor, chairman of
FASFA, says: “It’s generally accepted
that you cannot get much better than
frozen peas when it comes to taste
and quality but frozen fish struggles
to gain the same kudos as its ‘fresh’
BQCC Registered
Potato Merchant
David Barton (Potatoes) Ltd
March, Cambridgeshire
01354741122
Colin Bradley Potatoes Ltd
Weeton, Lancashire
01253 836204
Elgro Potatoes Ltd
Boston, Lincolnshire
01205 366621
Gamber Produce Ltd
Ross on Wye, Herefordshire
01989 731000
Greenvale A P Ltd
Market Dreyton, Shropshire
01630 637400
MBMG Ltd
March, Cambridgeshire
01354 652341
Scott and Newman Group
Shrewsbury, Shropshire
01743 452040
Isle of Ely Produce Ltd
Ely, Cambridgeshire
01353 863355
QV Foods Ltd
Spalding, Linclnshire
01406 421073
counterpart.
“Regularly, we test a random
audience of industry professionals
and every year frozen fish gets the
thumbs up for taste and quality. When
the fish is caught it is cleaned, filleted
and frozen on the trawlers within four
hours, which ‘locks-in’ the freshness
to guarantee a beautiful taste when it
reaches the plate.”
FASFA is a trade organisation
representing trawler owners and
distributors of ‘frozen at sea’ (FAS)
filleted fish from the UK, Norway,
Iceland, Faroe Islands, Spain, Russia
and Greenland.
FASFA trawler members fish the
carefully managed North Atlantic and
Barents Sea waters and supply 90%
of the UK’s fish and chip shops.
Oils and
Fats
12.5 kg Palm oil £11.91
20 ltr Vegetable oil £16.99
15 ltr Groundnut oil
£24.15
10 kg Traditional dripping £8.49
10 kg Deodorised dripping £8.49
3
Have you
registered yet?
Events planned
so far:
January
Fish and Chip Shop
of the Year Final
February
National Chip Week
March
What’s Cooking?
Harrogate
April
Exhibition – Ricoh Arena
June
NFFF 1st Fish and Chip Day – Chipnic on 25th June
July
Clipper Event Hull & Grimsby
August
Fish Craft Skills – Cardiff
September
Friars Pride Exhibition
Blackpool Illuminations switch on
Other events
are planned and
further ideas
are welcome.
October
Black Country Museum
The website is now up and running and details of events will be published as they materialise.
PLEASE REMEMBER – IT’S YOUR TRADE; LET’S CELEBRATE IT TOGETHER!
www.federationoffishfriers.co.uk
4
Good grief – feelings of a fishwife:
Jane Dolby on the loss of her husband
On May 10th, I had been a widow for
6 months, I don’t like the term. I still
feel like a wife. Yet, a widow is most
definitely what I am.
When my husband Colin went to
work on November 10th, it was a
completely ordinary day. At the
moment my darling Colin’s boat was
overturned in a freak storm at 1.02pm
I was happily on the internet, ordering
Christmas presents from my favourite
online stores.
or four weeks. Lots of people were
on hand with casseroles and kind
words but not many have been
around for the long haul. The
numbness wearing off tends to
coincide with the support
disappearing perhaps when you need
it most.
Tim Jenkins from the Fishermen’s
Mission has been on hand 24/7 from
day one. His phone is never off and
he has been such a comfort to me,
Colin’s family and the wider fishing
never wore a life jacket and
unbelievably, could barely swim.
Who knows whether these two things
would have made any difference but I
would appeal to all fishermen reading
this to wear your life jackets.
The final thing I’d ask you to do is
please support the Fishermen’s
Mission. If being a fisherman is a
lonely job being a fisherman’s widow
is even lonelier. Friends and family
are well intentioned but can’t be on
call all the time. But the Mission is.
On that day, my life and the lives of
our families were changed forever.
Knowing I would never see Colin
again and knowing nothing about his
death was at times unbearable. I
tortured myself with thoughts of how
it might have been for him. Was he
afraid? Had he been injured?
Perhaps he’d banged his head and
been knocked unconscious and knew
nothing. There were times I would
have gladly banged my head against
the wall to stop these agonising
thoughts.
The pain was fierce, unforgiving and
raw. And as well as the emotional
pain, there were the practical
complications of a death without a
body. The law states that a death
certificate cannot be issued without a
body which meant I couldn’t claim life
insurance, widowed parents’
allowance or bereavement benefit.
It also means I continue to receive
increasingly aggressive calls from
credit card agencies to which Colin
owed money. He hasn’t been making
his monthly payments! I keep
explaining the situation to his
creditors but without being able to
send proof of his death, they refuse
to close his accounts and consider
him simply missing. They continue to
hound me. Even yesterday, a
Sunday and my first wedding
anniversary, Halifax rang me several
times demanding money. It’s
outrageous.
I had a lot of support in the first three
Jane Dolby and Mission Superintendent, Tim Jenkins
community. The Mission has
supported us practically, spiritually,
financially and emotionally. I shall
never forget this. I honestly don’t
think I’d have made it this far without
them.
Colin would be horrified if he knew
his death had caused us not only
heartbreak but also the difficulties
that arise when a death occurs
without a body. He would be full of
remorse.
If there’s anything I can say to any
fisherman reading this, it is PLEASE
wear some form of life jacket even if
it’s the buoyancy oilskins. Colin
And with your support will be able to
help more families like mine in the
future.
If anyone reading this has been
affected by similar issues, you can
contact me on
contact@deliciouspr.com or 07534
503544. I would be happy to help
and to share whatever information
I’ve got on claiming insurance and
benefits. I am also keen to establish
a support network so please get in
touch.
Jane Dolby
5
Shop Insurance – Helping to keep costs down
Love it or loathe it (and there are very
few who will love it!), insurance is an
essential part of running any business,
and something that owners of fish &
chip shops should pay special attention
to. Particularly if you employ staff,
which the vast majority of you will, as
you are breaking the law if you do not
have a valid Employer’s Liability cover
in place. Although we all like to think
that our safety precautions are top
notch, the fact remains that you are
using oil and fat at temperatures of up
to 205 degrees Celsius and accidents
do happen. That’s what we’re here for!
There are several ways to dramatically
reduce the chances of any fires, and the
vast majority are purely common sense,
and basic health and safety – all of
which there is no excuse for not
following.
l any escaped grease, fat etc be
cleaned right away. Making sure that
everything is clean is the first step in
preventing fires, as well as preventing
staff from tripping, slipping, or
otherwise coming a cropper, which
would cause a costly Employer’s
Liability claim.
l grease traps be used, and cleaned
at least once weekly.
l Making sure the equipment is up to
scratch. All deep fat frying installations
be fitted with an thermostat preventing
the fat or oil reaching temperatures of
more than 205 degrees Celsius, and an
automatic cut-out arranged to cut off the
heat source in the event of the failure of
the thermostat.
l The extraction system, including
ductwork, must be cleaned to the
satisfaction of a Corgi registered
engineer at least once annually.
l Pans be fitted with metal lids which
can be shut in the event of fire.
Most importantly – foam, dry powered
and/or carbon dioxide fire extinguishers
be kept close at hand, along with fire
blankets. As you can see, there is
nothing especially expensive, or difficult
involved. Just being careful, and
observing good housekeeping practices.
Equally important to insurers is good
physical security on your premises. For
example, unless you have five lever
6
mortice deadlocks on all external doors,
and key operated window locks on your
windows, you will find it extremely
difficult, if not impossible to find
insurance. For most, if not all insurers,
these represent minimum security, and
premises will not be considered if they
are not present.
An alarm is not essential, but in specific
areas of the country, cover will be
subject to the installation and
maintenance of an alarm. Likewise,
CCTV is not part of the standard
security requirements and, although
insurers will not offer an official discount
for this, many are more likely to look
favorably on a risk if it is present.
As with the fire safety, a great deal is
down to good housekeeping. When the
shop is closed, leave the till empty and
open, make sure all entrance openings
are locked, and alarms activated.
Fish & Chip shops don’t present the
most attractive of theft risks, after all, a
frying range isn’t the sort of thing that
can be put into a rucksack and then
sold on at a local flea market. However,
they can be seen as relatively easy
targets, and the more that you can do to
discourage this, the less likely you are
to be a victim!
Consideration also has to be given,
especially in this ever-increasingly
litigious society, to the public who are
visiting your shop – after all it is these
people who provide your living. As I’m
sure you’re all aware, there is a current
trend of so-called “no win, no fee”
lawyers, who take great delight in
exploiting the misfortune of others.
These companies encourage members
of the public to pursue personal
accident claims against the public
liability section of businesses’ insurance
policies. Unfortunately, any slip, trip or
mishap can usually be claimed for,
which of course will affect the
insurance. Therefore, it is vitally
important to clean up any spills, put up
‘wet floor’ signs, notices warning of any
trip hazards etc – again, vigilance is the
key! It is an unfortunate state of affairs,
but one that we all have to be aware of.
There are a couple of things which also
reduce the cost of a premium – for
example if you, or a member of staff live
above the premises. Insurers generally
look favorably upon a risk where this is
the case, whereas a shop with a DSS
tenant, or similar is generally not
favored, and will cause problems in
securing a competitive quotation.
And finally…..a claim isn’t the end of the
world. Although a large claim for
burglary, fire etc may increase the
premium, insurers will look favorably on
steps taken to reduce the event
happening again. This could include
increased security, an upgraded alarm
or fire detection system.
For instance, in a case where a shop
has been subject to a large fire, it is
likely that the range etc has been
replaced with new equipment, which is
unlikely to catch fire again, or after a
burglary, a loss adjustor will have given
advice on how to prevent the
occurrence in the future. As long as
these advices are adhered to,
consideration will be shown by
insurers.
As you can see, and has been stressed
above, there is nothing that is
tremendously expensive or difficult to
do in order to make your shop safer,
which in turn will result in a lower
premium. Simply a case of making
sure that you observe basic health
and safety, and the most important
aspect of all – common sense!
For a no obligation
quotation to cover all
aspects of your fish & chip
shop call;
Louise Webste 01423 724520
Craig Pinches 01423 724511
Nick Savage 01423 724529
everyday is fryday
every fry is our way
What ever your favourite frying medium, you’ll find the Nortech product
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The manufacturing power-house behind so many top UK trade brands
means you may already fry it!
Britain's largest refiner, producer and packer of animal fats.
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Supplying the catering, bakery, retail and food manufacturing sectors, distributors and end-users.
You specify the fry and we will show you why.
nortech
foods limited
new technology behind traditional tastes.
Nortech Foods Ltd. Ings Road, Doncaster DN5 9SW For your nearest stockist telephone: 01302 390880
Getting to know
you.........................
Now here’s a face
some of you will
recognise, NFFF
Treasurer, Arthur
Parrington answers
our questions this
month.....
My ideal holiday destination would
be........China.
My favourite car is.......a Jaguar,
unlike me, stylish, powerful and fast.
If you could swap places with
someone famous who would it be?
I
would not like to be famous, I’m happy to be me.
In my spare time I enjoy..........reading,
mainly crime and mystery.
Which do you prefer.......dogs or cats?
Cats (Siamese).
My favourite film is.......anything featuring
What was the last book
you read? Treasure of Khan by Clive Cussler
My favourite song of the moment
is..........I don’t have one, but really like most
Clint Eastwood.
Country and Western music and Dixieland jazz.
My favourite meal is.......homemade potato
How long have you been associated
with the NFFF? Forty-one years.
pie accompanied by mushy peas and beetroot.
Find the Stars Competition
The winner of the June ‘Find the Stars’ competition is.....
Mr Damianou
Starfish
Northants
A £50 Marks & Spencers Voucher is winging its way over.......
congratulations and happy shopping!
8
Specialist Business Transfer Agents dealing exclusively to the Fried Fish Trade and
Catering Industry for over 50 years.
So you want to buy or sell a Fish & Chip Shop
PROFILE OF ROSENS BUSINESS TRANSFER AGENCY
CELEBRATING 50 YEARS IN BUSINESS (1959-2009)
The late DAVID ROSEN (1925 to 2005) and his wife Rita
started his Business Transfer Agency in 1959, intending
from the outset to provide a service to the Fish & Chip
Trade which had hitherto never been available. The
knowledge that the service was needed came from a
wealth of first hand experience of Fish
Frying, and a Family Frying Heritage
going back over 100 years.
Therefore, as their experience has broadened, so has
their geographical spread.
In London in particular, Rosens were instrumental in the
growth of the involvement of many nationalities such as
The first Rosens Fish & Chip Shops
were run by David Rosens parents in
the East End of London in the 1980’s.
In David Rosen’s generation there was
15 Fish & Chip Shops in the family
which were owned and run in London
by his parents and his fathers 6
brothers. It was on his regular visits to
Billingsgate Market to buy fish for his
own shop in Leytonstone, East
London, that he began to detect in
conversation with all the other Fish &
Chip Shop proprietors, that there was
an obvious need for a service to
handle the transfer of Businesses.
Businesses were changing hands
mainly by the inefficient process of
word of mouth, where shop owners
wanting to sell their business would
ask around to find someone who was anxious to buy.
David Rosen decided that he would be the one to provide
the machinery to bring the process up to date, and
Rosens Business Transfer Agency was born. The Agency
has come a long way in the last 50 years since then, and
the Rosen family continue to run a Nationwide specialist
service to the Fish Trade which is quite unique and still
second to none.
In the beginning Rosens only dealt with Fish & Chip
Shops in London and the Home Counties, since this was
the area they really knew. The Agency has always thrived
on the principle that an in depth knowledge of their trade
enables them to provide a comprehensive service.
10
David Rosen
Greeks, Chinese, Italians and Turks within the city’s Fish &
Chip Trade. Their knowledge of available businesses for
sale enabled them to provide a service to immigrants who
were coming into the country with experience of the
catering trade and with capital to invest in their own
business. People would hear of the experiences of family
and friends who had already come to England and dealt
with Rosens, and in those days would get off the plane,
climb into a taxi and go straight to Rosens, before they
had even found a place to stay.
Today, Rosens service has no limits and since the Agency
was established in 1959, the vast majority of Fish & Chip
shops in the United Kingdom have been negotiated
through them. The enlargement of the geographical range
has done nothing to prevent them providing a personal
service. Every single Fried Fish Business on Rosens
books has been personally inspected, whether it be in
Lands End or John O’Groats, and one of their qualified
Business Valuers could quite easily travel some 1000
miles in a week.
Rosens personal service involves an exhaustive inventory
and description of the business premises,
so their applicants are able to form as
clear a picture of the business as
possible before they go and see it. If an
applicant in Cornwall is looking for a
business in Yorkshire, for instance, they
can thus be saved from making a wasted
trip to see the business which isn’t quite
what they are looking for. This facility is
even further enhanced by looking at the
Hundreds of Fish & Chip Shops and
Catering Businesses for sale on Rosens
exclusive Website, WWW.EROSENS.CO.UK where full particulars
of every business, together with coloured
photographs can be instantly seen.
Every detail is listed, such as the
manufacturer of the equipment, right
down to a description of the décor in the
accommodation. People often do move
very long distances to purchase a Fish & Chip Shop, and
Rosens can remove much of the doubt inherent in making
such a move. For instance, a hypothetical Cornishman in
Yorkshire knows that if he decides to move back to his
roots, he can always find a business back home by just
contacting Rosens.
Rosens are famous for their unique and exclusive
knowledge of the Fried Fish Trade by virtually every
Financial & Legal institution, as well as most High Street
Banks and Fried Fish Associations in the country. This is
why Rosens would be instructed to carry out expert
Valuations for them. This is further enhanced by Rosens
being Members of the Institution of Commercial &
Business Agents, National Association of Estate Agents
and Federation of Small Businesses.
Since 1959, Rosens have successfully commenced
negotiations of well over 15,000 Fish & Chip Shop
transactions throughout England, Scotland and Wales, and
although a lot of their business is produced from Local &
National Advertising, plus their Website, the vast majority
is obtained by word of mouth, or the fact that most
Vendors and Purchasers have known Rosens for many
years. Rosens offer both Freehold & Leasehold
businesses for sale and are proud to hold the record for
selling one of the most expensive Fish & Chip Shops ever,
which achieved a selling price of £4,200,000.
Rosens will always be tremendously optimistic about the
future of the Fried Fish Industry, and they have observed a
considerable upsurge in the number of people now
entering the trade for the first time in many years, while
other industries have been declining. In one way this has
helped the fish trade. During the last few months, a
substantial number of people have come to Rosens armed
with redundancy money and the urge to buy a Fish & Chip
Shop. Rosens also find it very encouraging to see that an
overwhelming majority of newcomers take to the trade and
stay with it permanently. In many cases, people who
moved out of the trade for whatever reason, are now
finding there way back.
David Rosens father and brothers
Rosens feel that fish & chips has proven itself over more
years than anyone can remember, and it is tried, tested
and loved, and therefore a good secure business to enter
into. Many people still eat fish & chips regularly as a
matter of course, and would hate not to be able to do so.
In this way fish & chips is by far a Traditional stable
element in the British Diet, and there is no reason why that
should not continue to be the case for many more years to
come. Rosens take pride in their expert knowledge and
experience of the Fried Fish Trade, and as they live or die
by it, short cuts are out of the question.
Without question or doubt, Rosens are the only real
recognised specialist Agents within the Fried Fish Trade
and certainly one of the oldest established Business
Transfer Agents in the country. Rosens partnership within
the Agency has always been a family concern, which is
why a personal and second to none reputation has been
maintained throughout their 50 years trading. If anyone is
ever seriously thinking of Buying or Selling a Fish & Chip
Shop, then there is only one Agent to consider…..
ROSENS BUSINESS TRANSFER AGENCY.
To contact Rosens, you can either
Telephone their National Enquiry Line on
020-8539-6426, Email them at
Info@e-rosens.co.uk or visit their Website
at
WWW. E-ROSENS.CO.UK
11
The Welsh Area Council
would like to thank the
folllowing companies for
their sponsorship of the
2009 President’s
Banquet & Ball:
Drywite 01384 569556
Kerry Foodservice 01275 378500
Nortech 01302 390880
Middleton Foods 01902 608122
T Quality 01793 648907
Hygienic Plastics 0114 2446357
Applegate Insurance 01797 366377
James T Blakeman & Co Ltd 01782 577733
Pukka Pies 0116 2609755
12
ALLIANCE & LEICESTER
BUSINESS BANK
LAUNCHES NEW 6 PER
CENT CURRENT
ACCOUNT
Small business customers to receive in-credit interest of 6.00
per cent, fixed for one year
Alliance & Leicester Business Bank has launched an improved
current account offer for small businesses with a turnover of
up to £1 million. In addition to free day-to-day banking and
free cash deposits, the award winning Free Business Current
Account will now also offer a market leading in-credit interest
rate of 6.00 per cent AER (5.85 per cent gross) fixed for the
first year, on balances up to £2,500.
The account offers free cash deposits up to £3,000 per month,
then a specially negotiated rate of 45p per additional £100 for
members of the National Federation of Fish Friers. The
account is available immediately and members can apply by
calling 0800 068 6698 and quoting AF0402. This offer will be
available for a limited time only, so we would encourage
businesses to open one without delay.
Ceri Henfrey, Head of Business Banking at Alliance &
Leicester commented: “The Free Business Current Account,
which is recognised as offering the best value for small
businesses, is now even better providing a real return on
surplus funds in the account. In the current economic climate,
it is more important than ever, that business owners review all
costs including their banking arrangements in order to ensure
that they are operating as efficiently as possible.
“In recent years, we have seen a significant increase in the
number of businesses switching to Alliance & Leicester, in
order to ensure that their funds are working as hard as
possible and I believe that our improved offer will prove very
popular.”
Alliance & Leicester Business Bank was recently awarded
‘Business Bank of the Year’ by leading independent finance
guide Business Moneyfacts. In addition, the bank was
awarded ‘Best Business Current Account Provider’ for the
seventh consecutive year, confirming the banks position as an
established force in the SME banking market.
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How Alliance & Leicester compares:
Interest
at £1
AER
Standing
charge
Charge
per
credit
FREE
monthly
cash
deposits
Additional
Charge
for cash
Charge per
cheque
issued
Direct
Debit/
Standing
Orders
Card
Transactions
A&L Business
Free
Business
Current
Account
6.00%
AER
FREE
FREE
£3,000
45p per
£100
Free &
Unlimited
Free &
Unlimited
Free &
Unlimited
Barclays
Business Tariff
0.10%
£5.50 pm
75p
Nil
55p per
£100
28p
54p
15p
HSBC
Small
Business
Tariff
0.00%
£3.15 pm
74p
Nil
53p per
£100
28p
32p/54p
18p
Nil
40p
20p
0.00%
£5.00 pm
70p
57p per
£100
28p
Lloyds TSB
Business Extra
Nil
0.05%
£5.00 pm
80p
90p per
£100
30p
NatWest
Business Plus
Free &
Unlimited
Free &
Unlimited
Bank
Competitor information sources: Business Moneyfacts June 2009 issue and competitor websites June 2009
Alliance & Leicester is now
part of the Santander Group,
one of the safest banks in the world.
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eV^YVi%#&%\gdhh$6:GkVg^VWaZ#6[iZg&'bdci]hlZeVn&#%%\gdhh$6:GkVg^VWaZdcWVaVcXZhje
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GViZVcY^aajhigViZhl]Vii]Z^ciZgZhigViZldjaYWZ^[^ciZgZhilVheV^YVcYVYYZYZVX]nZVg#<gdhh^h
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i]Vibdci]dcan#6eea^XVi^dchVgZhjW_ZXiidhiVijhVcYi]Zg^\]iidYZXa^cZVcnVeea^XVi^dc^hgZhZgkZY#
B^c^bjbV\Z&-#J@Wjh^cZhhVeea^XVi^dchdcan#IZgbhVcY8dcY^i^dchVeean#”8VaahVgZgZXdgYZYVcYbVn
WZbdc^idgZY[dghZXjg^in!fjVa^inXdcigdaVcYigV^c^c\ejgedhZh#6aa^VcXZAZ^XZhiZg8dbbZgX^Va7Vc`!
VigVY^c\Y^k^h^dcd[6aa^VcXZAZ^XZhiZgeaX#GZ\^hiZgZYD[ÒXZ/8VgaidcEVg`!CVgWdgdj\]!AZ^XZhiZgA:&.
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Wni]Z;^cVcX^VaHZgk^XZh6ji]dg^in#Djg;H6gZ\^hiZgcjbWZg^h&-.%..# +%&+&)%&,"%+"%.<7=..(-
13
When in Rome...............
A great day for fish and chips
If any friers did not believe that
fish and chips were one of the
world’s greatest dishes I hope this
short “tail” will both confirm the
fact and inspire.
Last year, as some of you may
remember, we were asked to
Following an initial request from
the British Ambassador’s
residence in Rome to the NFFF,
details were passed on to me. We
were asked if we could provide a
similar package to the one we
provided at Guatemala. Basically,
they wanted to convert a function
I received a phone call from Dario,
the resident head chef, about the
cooking of fish and chips, oil
temperatures, batter, potatoes,
fish, etc. I went over everything
with him, and I must say at the
time he sounded quite confident! I
advised him to do a test fry to see
if he could apply his
expertise. God knows
what happened in the
kitchen but three days
prior to the event I
received a phone call
asking if it would be
possible for me to
attend in person. So I
decided that I would
have to go, so off to
Rome it was!
With the Garden Party
due to begin at 7pm I
decided to get to the
kitchens at 9am so I
could check
everything. For all you
friers out there the fish
was 8-16 oz FAS, skin
on, Icelandic; the
potatoes were Italian
new, what variety
Heaven knows!
Richard Ord ready for action at the Queen’s Birthday garden party in the
Villa Wolkonsky, British Embassy in Rome.
provide all things appertaining to
making a fish and chip shop in the
grounds of the British Embassy in
Guatemala for the Queen’s
Birthday Party, and from the
feedback we received it was a
huge success.
A year on and it seems word has
got around that fish and chips are
a “must have” at high profile social
events, for we have been to
another one!
14
table in the grounds of Villa
Wolkonsky (the ambassador’s
residence) into a mini fish and
chip shop.
So we duly dispatched two large
boxes containing bunting,
packaging, balloons, decorations
etc (a big thank you to Duncan
McClean of Henry Colbecks Ltd),
batter flour, salt, vinegar, chip
forks and Drywite.
I showed the chefs
what I wanted, which
was to bone and cut
the fish into large guojons, chip
the potatoes and put some water
in the fridge ready for the batter. I
then went to check the fryers,
which made me a little nervous as
there were only two 22litre FryFry
types and there were 850 guests
attending; it looked like I might be
having a busy night!
I thought I’d better do a test fry of
the potatoes, and what came out
the fryer was not a pretty sight dark, soggy. I thought “Oops”, or
words to that effect for the
second time that day.*
Dario told me these were the only
potatoes available, so I just had to
get on with it. I got out my small
tub of Drywite (from now on I will
never travel anywhere without it),
treated the potatoes and I’m glad
to say, it made a vast difference.
The Italian chefs were amazed at
this magic white powder! And I
must say a big thank you to all at
Drywite, you really saved the day!
All the prep work now having been
done, we set about making a fish
and chip shop out of a table. I
hope you agree the end result
wasn’t too bad!
Guests arrived promptly and we
started frying. We had two fryers,
two large pans and three woks! I
was in the kitchens downstairs,
my colleague and two waiters
were serving the fish and chips at
the stand. Things were going
swimmingly until we were asked
not to fry any more as there was a
backlog of fish and chips.
My colleague came down to the
kitchen and asked if I could go
upstairs and help out with the
serving. The chefs were OK in the
kitchen, so I duly changed and
went upstairs to the gardens. The
sight I saw was absolutely
fantastic. Dignitaries from all over
the world - generals, admirals you name it, they were all there.
And what were they doing?
Forming an orderly queue, about
30ft long, waiting for their fish and
chips. What a wonderful sight!
All of the tables that were around
the gardens were serving fantastic
food, and what did most people
want? Fish and chips, of course.
We sold out about 15 minutes
from the end after serving about
550 canape-style portions. I know
Mr Edward Chaplin, left, Her Majesty’s Ambassador to the Italian Republic and
San Marino, with Richard Ord, of Colmans of South Shields.
I could have served many more,
but Dario was absolutely amazed
at the guests’ desire for our
nations favorite! “Fish and chips,
fish and chips, all they wanta is de
fish and de chips”, were the cries
from the chefs.
The feedback from the guests was
wonderful, they clearly loved fish
and chips. This really made me
very proud.
The British Ambassador came to
see us and thanked us for our
efforts. We said our goodbyes to
everybody and walked very
happily back to our hotel and had
a well-deserved drink ... or two!
So, to all of you fellow friers out
there, this is confirmation, not that
we need it, that fish and chips
really are up there with the best of
what the world has to offer. Our
job is to make sure that they stay
that way!
Happy frying,
Richard Ord
Colmans of South Shields
* The first time I thought “Oops”
was a stark reminder to take the
wife on my next trip. You guys
all know they are the ones who
organise us.
I had been so keen to get to the
Villa that only as my colleague
and I were approaching the
heavily guarded gates that I
realised I had left my
documentation in the hotel. My
mind whirled: at an event such
as this there must be a
password; that password can
only be one thing.
So as we approached the
guards I blurted out: “Fish and
Chips” (what better password
could there be?) and, hey
presto, the gates opened!
We walked through the
magnificent gates, walked up the
long, curved drive lined with
palm trees and were stunned by
the beauty of the gardens – a
green jewel in a built-up part of
Rome.
15
per 100gm
Burger with medium fries
Pizza
Fish and Chips
11g
9.42g
595
Burger with medium fries
Pizza
Fish and Chips
...than most other takeaways... That’s What!*
...Than What ?...
871
LESS Fat & FEWER Calories!
Fish&Chips
RIES
16.2g
Doner Kebab
*Information supplied by Seafish Industry Authority
l
a
r
u
t
Na
,
d
o
Fo
y
l
h
s
Fre
d
e
r
a
Prep
Examples of Calorie and Fat content on average portions of the most popular takeaway meals
Doner Kebab
12.1g
CAL
FAT
942
888
New shop on the
block..........
I read Mark Petrou’s article (Mark my
Words) about a fish and chip shop
opening up 150 yards from him and
how he has had a tough time over the
last year. I am glad to hear he came
through it and stuck it out.
I, myself had a new fish and chip
shop open up near me in Bridlington,
it is one and a half miles away from
the Pride of Bridlington. It was
created from an empty run down
property on a parade of shops and it
was an area I myself had had my eye
on for a couple of years.
The new owners gutted it and took it
right back to bare brick. I watched
the development with interest. In
went a brand new Kiremko high
efficiency range, in went a new Bold
rumbler, chipper and eyeing tank, all
the decor was 21st century and a
floating ceiling was put up. New
signage and a new shop front turned
this run down property into something
very eye catching.
One of the owners was Matthew Silk
from Scarborough. He had a fantastic
reputation; he had had a variety of
fish and chip shops in Scarborough
which were all very successful. The
other partner was a well known fish
frier from Bridlington who also had a
good reputation.
From my research I
understood Matthew
used only the best
quality products, he
did all his own
skinning and boning
on his sites, he only
used the best
potatoes available,
his finished product
was of excellent
standard and his customer service
skills were second to none. Help!!!
The new shop “Fish and Chips 149”
(a bit of a quirky name) opened on
2nd December 2008. My trade at the
Pride of Bridlington dropped
immediately by 15%. I spent the next
2 weeks going up and stalking this
shop. There were queues outside
and a lot of my customers were in
them trying it out. Everybody I spoke
to was raving about this new shop
and a lot of my customers who used
to travel from that end of town to
come to me now began using the new
one.
There is a little twist in this tale
because Matthew Silk went into
partnership with a fish and chip owner
from Bridlington and together they
have created a very successful
business and I am so glad it is me
who is the other partner.
The new business is booming,
riding on the back of Pride of
Bridlington’s reputation and with
Matthews expertise in the industry we
feel we have a winner. We did take a
gamble at the time with the credit
crunch but we feel it has paid off.
My passion is still in training, with all
the training I have done with my team
at the Pride of Bridlington it now
practically runs without me, giving me
time to focus on the new business.
All the staff at 149 are about to be put
through the Seafish training courses
to include Food Safety, Health &
Safety, Customer Service and Fish
Frying Skills. I cannot stress how
valuable these courses are, they
teach the staff everything they need
to know about the industry. Putting
time and effort into training always
benefits the business and the owners.
You know it makes sense!
Fish frier Sam’s charity skydive
Sam Elliott, a fish frier at Skipton’s Bizzie Lizzie’s fish and chips shop,
initially had the feeling she could well have landed herself in deep fat
and end up bruised and battered when agreeing to undertake a
sponsored skydive for charity.
But, there were only happy landings for 23-year-old Sam after her
tandem jump at the Black Knights Parachute Centre at Cockerham,
Preston.
“It was brilliant, a bit scary when hanging out of the plane at first, but I
could see Blackpool Tower on the way down,” enthused Sam, who
lives in Skipton.
Sam has been sponsored to the tune of £600, which will be donated
to the Motor Neurone Disease charity – her dad Colin is a sufferer.
18
And the guests dined on fish and chips..............
There was none of your so-called
posh nosh for the wedding breakfast
of retail manager Donna Flanagan
and karate instructor Brett Wilkinson,
they chose the nations favourite fish
and chips for their 64 guests.
Donna and Brett came across
Colmans on a days outing and have
been regulars there ever since.
To realise their dream meal the
couple travelled 17 miles from their
home in Stanley, in North-west
Durham, to the Tyneside resort to be
married in the towns impressive town
hall at the weekend and continued on
to a beachside hotel to enjoy their
specially delivered fayre.
Richard Ord, who is the fourth
generation to run the family business
in Ocean Road, was only too pleased
to help the couple. He said: We have
had a number of wedding parties in
the restaurant but this is the first for
the take-away side
of the business.
The idea of eating
al fresco fish and
chips sounds ideal.
They have picked
the nations favourite
meal, what better
way to start a
marriage?
“The whole wedding was personal to
us”, said Donna. “We wanted things
our way, and what better way than
have Englands top fish shop serve
our wedding breakfast? “And of
course we had to have mushy peas,
which are a must with fish and chips”.
Donna and Brett
met when they both
worked for a
national clothing
company in
Newcastle and had
been together for
But no ordinary fish and chips, theirs
had to be from the countrys top fish
and chip restaurant Colmans, of
South Shields, Tyne & Wear.
two-and-a-half years before tying the
knot. Bretts romantic streak was the
clincher. He was up at 5am on
Christmas Day, 2007, to hook the
engagement ring on to a star on the
tree and then put the champagne in
the fridge to chill. Who could have
resisted his marriage proposal after
that?
19
V A Whitley, Friars Pride & Henry Colbeck’s –
Raising awareness of Fish & Chips as the Healthier
take-away on the high street.
V A Whitley, Friars Pride and Henry Colbeck’s, [members of the Q Partnership Ltd]
have re-launched their poster outlining the nutritional benefits of Fish & Chips
against other takeaway options (Pizza, Curry, Chinese).
The new poster bolding exclaims –
FISH & CHIPS - LESS FAT & FEWER CALORIES – Than What? – with further information
detailing the nutritional information about regular high street takeaways. This information has
been taken from research that was carried out by
Seafish Industry Authority.
The theme of promoting Fish & Chips as one of the
healthier takeaways on the high street is something
that VA Whitley, Friars Pride and Henry Colbeck’s
have all taken seriously since the research was
published. The back of our lorries displays a similar
message – acting as giant advertising boards for Fish
& Chips, Delicious Nutritious – Treat Yourself Today!
If you would like to take advantage of this poster for
your shop window, please contact either V A Whitley,
Friars Pride or Henry Colbeck’s, who will be happy to
supply you with one.
Friars Pride lorry
Henry Colbecks Lorry
VA Whitley 01706
364211
Friars Pride 01733
316400
Henry Colbeck’s
0191 482 4242
V A Whitley Lorry
20
Rewarding Excellence
Does your business have good
staff training and development
practices?
If yes, then why not enter the
2009 Staff Training and
Development Award?
Staff training and staff development
are becoming increasingly important
for the fish and chip industry, with
many businesses showing a real
commitment to their staff and the
future of their business. Once again,
as part of the Fish & Chip Shop of the
Year Competition, we are looking for
the shop that demonstrates the best
training and development programme
for its staff and are inviting
applications from fish and chip
businesses throughout the UK.
James T Blakeman Ltd is proud to
sponsor this prestigious award for the
third consecutive year. Phil
Blakeman, Managing Director said:
“As a company we have serviced the
fish and chip industry for over 30
years and it is a privilege to sponsor
and support the Staff Training and
Development Award. We are looking
forward to working with Seafish and
all of the shops that work so hard to
provide a product and service of the
highest quality.”
The Staff Training and Development
Award is now in its sixth year and has
become an integral part of the
successful Fish & Chip Shop of the
Year
Competition.
The judging
process
examines all
aspects of
training,
including
checks on
delivery, monitoring, investment and
staff development.
Richard Wardell, Seafish Training &
Accreditation Advisor said: “There
have been some superb entries over
the previous five years, with previous
winners going on to win a National
Training Award or being awarded with
Investors in People.”
Mark Corbally, Managing Director at
Mister C’s in Selby, the 2008 winners
said: “Team spirit and attention to
detail are the real keys to success
and this prize is a great reward for the
team. Running a fish and chip shop
means being able to deliver the best
fish and chips every time and you
need to be able to trust every
member of staff. We have a
fantastic team working with us, some
of whom I expect to forge a long
career in the trade.”
The closing date for applications is
Friday 18 September 2009. Seafish
staff will review all the applications to
select the top ten shops, which will be
visited by an official judge to
determine a top three. These three
will then be scrutinised by industry
representatives, with all three being
invited to the Fish & Chip Shop of the
Year Competition grand final in
January 2010, where the winner of
this highly acclaimed award will be
announced.
If you would like an application form
or have any questions,
please contact Richard Wardell
on 01472 252322 or email
r_wardell@seafish.co.uk
How Long Have YOU Been Pleazing Customers?
What do fish and chips and Heinz have in common? They have both been pleasing customers for nearly 150 years and have no
intention of going anywhere. To celebrate both national treasures’ wonderful heritage, Heinz Foodservice is proud to once again
launch the search for the chippy that refuses to sit on its laurels, is hell bent on keeping the glorious dish firmly on people’s lips and
sees the customer as king. Could you be the next PleazMe! champion?
Customer service is improving across the UK and the
recession may be an important contributory factor,
according to a new survey from the institute of Customer
Service (ICS).
If you run a chippy and this sounds like you, it’s time to
enter the race for the PleazMe! Award, sponsored by
Heinz SqueezMe!, due to be presented at the 2009 Fish
and Chip Shop of the Year Awards, run by Seafish.
Consumers are seeking value-for-money, while
companies are making greater efforts to impress, keep
customers happy and stop them slipping into the clutches
of competitors.
The accolade, which debuted at the 2007 Fish and Chip
Shop of the Year Awards, aims to reward those that have
gone the extra mile for customers and enhanced their
purchasing experience over the past 12 months.
22
It focuses on customer
loyalty, excellent point of
sale material, varied side
orders, innovative
promotions and meal deals
in-house and locally, use
of brands on menus and
impressive product
knowledge.
Winning the award does
wonders for your
reputation, according to
Iain Norrington, manager
of last year’s victorious
shop, the Trawlerman in
Basingstoke. “We earned
the award at the start of
the recession, which was a
real blessing as it set us
up for it better,” he said.
“While people have not
been eating out as much,
because of the publicity,
new customers have come
in to find out just how good
we are. What chippies
need to remember is that it
is their customers that pay
their wages and keeping
them going, while a good
reputation is like gold dust
and should be nurtured.
Customer service with
bells on is key to this and
if you’ve got it, the
PleazMe! Award gives you
the chance to shout about
it.”
Tal Drori, brand manager
for Heinz Foodservice,
said: “Experts say
companies should
appeal to the five
senses to deliver a
good customer
experience; everywhere
you go, there should be
things to see, hear,
touch, smell and taste,
and what industry has a
better opportunity to do
this than the fish and
chip industry, where
pleasing customers is
key to its longevity. Bad
service ultimately leads to
bad sales, which leads to
corporate istress, while, if
you’re doing it well, you
will not only attract more
trade but boost staff
morale and increase
loyalty.”
Sponsored by Heinz
SqueezMe!, the innovative
sauce pod designed to
drive customer atisfaction,
the PleazMe! Award 2009
will go to the chippy that
does the best job at
catching the customer’s
imagination, perhaps
through eye-catching
displays to boost customer
awareness of product
ranges or the introduction
of new innovative dishes
and side orders to meet
current customer demand
for more variety and
healthier options.
Ways in which outlets use
promotional aids, both
locally and in-house to
communicate messages
will also be recognised.
Each of the five shortlisted
shops will be visited by a
mystery shopper and the
top three will be invited to
attend a Gala Awards
Luncheon held in London
in January 2010.
For an entry form and terms and conditions,
email Heinz@proactivecompetitions.co.uk,
call 0800 575755.
23
The following letter recently arrived at Head Office..................
Dear Bill
I hope you are well. My name is Zohaib
Hussain and you might not remember
me but I definitely remember you. I was
on the three day Fish Frying Course in
Leeds in December. Seems like just
yesterday I was in the New Federation
House frying with Arthur, Dennis, Mark
and my course members.
Like I promised I’d keep you up dated
with my progress and what a
rollercoaster ride it’s been in these last
couple of months. After taking on board
all the knowledge from the National
Federation I returned to Cardiff with
eager changes I wanted to apply to my
business. I changed quite a lot of the
fundamental issues after my learning
experience from my batter to controlling
my chip portions.
In February I entered Zero Plus into the
National Chip Week Competition and
really got my staff enthusiastic about
the changes I had implemented. This
evidently rubbed off onto my customers
as they voted in their hundreds in the
competition. I was overwhelmed when I
received a call from the Potato Council
saying that after topping the polls I was
the Regional Winner of Wales and after
a secret tasting stage I was also one of
five National Winners in the UK. This
kind of National Success was new to
me as I had only been in the paper
once before for my Seafish Friers
Quality Award but this was totally in
another league. The newspaper
interviews, radio interviews and
television appearances with Keith
Chegwin (ambassador for National Chip
Week) really boosted my business.
After the success of National Chip
Week I knew I had to keep up the high
standards so kept on thinking of ways to
increase the quality of my product.
While meeting with Jack Thomas (T
Quality representative) I remembered
eating fish and chips at the New
Federation House in the blue fish boxes
and knew that this was the way I
wanted to serve fish and chips. My
customers love the
corrugated boxes and word
has spread around town
about quality of fish
available at Zero Plus.
Cardiff delivering facts about the
industry and introducing pollock to my
menu as I only sell cod at the moment.
I’m also looking into custom made
corrugated boxes as I feel this will firmly
put Zero Plus on the map.
I know that the course I took in
December really channelled my passion
in the right direction and I feel that this
passion rubbed off onto my staff and
that the reason for winning was I got
them passionate about fish and chips
as well. So I would like to thank you for
delivering a course that motivates
individuals like myself.
Yours sincerely
Zohaib Hussain
I think the next step for me
is to obtain a Five Star
rating for the Seafish Friers
Quality Award but before
that I’m going to re-floor my
preparation room with
non-slip tiles. Also down
the line I’m hoping to do a
fish awareness campaign in
WEST YORKSHIRE BANKERS FISHING FOR SUCCESS
A team of West
Yorkshire bankers
has cooked up an
innovative way of
understanding its
chip shop
customers and
secured a
qualification from
the National
Federation of
Fish Friers.
A total of 15 of
Lloyds TSB
Commercial’s
managers have completed the one day course which gives
the bankers an insight into opening and managing a fish and
chip shop and covers everything from set up costs to portion
control and frying times.
The Leeds-based National Federation of Fish Friers was
founded in 1913 and represents 8,500 fish and chip shop
proprietors nationally. Jeremy Meadowcroft, relationship
24
manager at Lloyds TSB Commercial, said:
“In order to offer our customers the best
support possible, it’s important to
understand the business thoroughly.
“Our West Yorkshire team is working with
an increasing number of the region’s fish
and chip shops and wanted to make sure
that our lending closely matched their
needs so we decided to undertake the
qualification.
“As well as being interesting, the course
gave us a level of awareness about our
customers that you couldn’t get from
behind a desk and means that we are in a
unique position in terms of understanding our customers in
this traditional British industry.”
Douglas Roxburgh, President of the National Federation of
Fish Friers, said: “Since Harry Ramsden opened his first
shop in Guisley in 1928, the region has been closely tied to
the chip shops and its great to see a team of bankers take
our training to help understand their customers in the trade.”
Next Course
August 3, 4 & 5 2009
September 7, 8 & 9 2009
October 5, 6 & 7 2009
TRAINING COURSES FOR FISH FRIERS
Designed to cover the needs of potential, new and established fish friers.
3 Day – The course syllabus includes chip preparation, fish preparation and batter mixing on all
three days. Cooking of prepared products, again on all three days. Good oil management using
our two full size frying ranges, one traditional and one high efficiency. One range uses vegetable
frying medium and the other beef dripping. Managing simple accounts and dealing with VAT.
Portion Control and packaging. Lectures covering Frying Range management, Food Hygiene and
Health and Safety requirements complete an absorbing three days learning best practice, not just
how to carry out practical frying skills, but why!
1 Day – This course is designed for people with catering experience or retail experience but no
practical knowledge of fish frying. The syllabus is purely practical covering chip preparation, fish
preparation, making batter, types of oils and fats. Hands on cooking including correct frying
temperatures, range management and portion control.
CIEH level 2 Award in Food Safety in Catering. Foundation in Health and Safety Certificate.
Increasingly Environmental Health Officers are insisting that all food handlers hold the minimum
qualification in Food Hygiene, and the creation of a Health and Safety Policy is often demanded.
The Federation offers all those attending courses an opportunity to obtain either or both of these
Qualifications at an additional cost of £50.00 each.
Each student electing to take either or both these examinations will receive Distance Learning
modules by recorded delivery post. These modules should be studied before attending the
course and, in the case of the three day course an examination consisting of a multiple choice
paper will take place on the Tuesday afternoon. Please ensure that you bring your module/s
with you.
*Grants provided by Sea Fish Industry Authority may be available*
Contact Eileen Gibson on 0113 2307044
Overnight accommodation is available at reasonable rates if required. The
maximum number of students per course will be limited so it is
essential to book early to avoid disappointment.
Other courses are available, please contact Head Office for details or visit
our web site at www.federationoffishfriers.co.uk
25
Authentic Swedish Meatballs
Meatballs in the UK
This year Scan Foods UK Ltd will
celebrate 10 years of selling
Authentic Swedish Meatballs in the
UK. Thomas Perkiö, Scan Food’s
UK’s MD, explains why they have
become so popular; “We believe
taste and quality are the two main
reasons for this product’s success
in the UK. Made in Sweden using
top quality beef and pork the
meatballs contain 73% meat and no
artificial additives, and are a
premium product, yet at a
competitive price. Scan Foods
Authentic Swedish Meatballs has
after all been Sweden’s most
popular meatball for decades, with
a market share of over 50 %, so we
feel confident that we are offering
an attractive product.”
Meatballs in the Food Service
Sector
The Food Service sector
is finding meatballs a
convenient ingredient
in e.g. sandwiches
and pizza toppings
as well. Always on
the lookout for
new markets,
Scan Foods is
in its second
year of an
exciting
project to
introduce
Authentic
Swedish
Meatballs to
the traditional Fish
and Chip market in the
UK, and is already seeing growth
in that sector. Initial feedback after
the first trade exhibition Scan
showed at, in Donington 2008, was
very positive and subsequently
brought on board two major
distributors, V.A. Whitley and Henry
Colbeck.
The “Fish Friers Friend”
Bengt Saxmark, Scan Food’s UK’s
sales manager, Food Service, says;
“I think it’s always valuable to meet
customers at the trade shows. It’s a
new concept, and it’s important for
future development to get feedback
and be able to answer any
questions.”
Bengt continues: “Shop owners are
26
pleased to discover that our
meatballs are already cooked and
only need to be reheated in the
fryer or the microwave, which
makes it easier to put meatballs on
the menu. Many have commented
favourably on the attractive posters
supplied with stock, which draw
attention to the new line.”
Tailored for the shops
A common question is ‘How do we
serve them?’ Bengt’s suggestion is
with lines that already exist in the
shop, such as chips and gravy. The
clear advantage to the owner is that
they don’t need extra stock or
equipment to put them on the
menu. Not only that, a full size
portion of 115g costs about 55p
from the wholesaler, providing both
good value for the customer and
profit for the owner.
We asked Duncan McLean, Sales
and Marketing Director at Henry
Colbeck, who stock and sell Scan
Foods Authentic Swedish
Meatballs, why he
wants to promote
them to his
customers: “The taste
is fantastic, they are
easy to cook and really
ideal for Fish Friers.
They’re good finger food,
deep fryable and great with
chips and gravy.”
An important newcomer
Giving customers a tempting
new choice is something Mark
from Mossley Village Chippy,
Tameside has profited from. He
says: “My biggest seller is obviously
fish and chips and nothing will
change that. But when I have a
customer coming in twice a week it
encourages them to come in a third
time as it is something new and
different, so you end up getting that
important extra meal.”
For more information contact
Scan Foods on 020 8263 6080 or
Bengt Saxmark on 07971
968566.
Alternatively, get in touch with
Henry Colbeck or V.A Whitley if
they are your distributor.
www.scanfoods.co.uk.
Like son, like father, like son with
Hewigo High Efficiency
Nick Nicola of the Ocean Fish Bar, Walsall has
been in the business for over 35 years and
has had many ranges in his time. However
when he decided to buy a Hewigo Advantage
High Efficiency range recently he took a little
bit of advice from his son.
“Dimitri who owns the Sea Queen in Rubery
bought a similar range two years ago and is
very impressed with the positive effect it has
had on his business,” explains Nick. “Having
worked with my new range for the last few
months I have got to say I am equally
impressed.”
“It’s far superior to any range I have ever had,”
adds Nick. “It uses the cooking oil really well, I
get a better product and can serve the
customers much faster.” He also praises
Hewigo’s backup and service. “Nothing is too
much trouble.”
Philip Jones, Sales Manager of Hewigo
comments “It shows that even a long standing
and experienced operator like Nick is able to
benefit from the introduction of the new
advanced technology that Hewigo offers.”
For further information contact Hewigo on
0121 544 9120
From fish & chips to film star
I am sure, just like me, you’ve always
dreamed of meeting a rock star or
being in a film, well for me, it came
true. (Well the being in the film part
for sure!)
It all started one tea time in my family
run fish & chip shop, Domenic’s in
Spalding. Little did I know that I would
soon be playing one of the leading
roles within a short movie production
called “Wednesday’s Child.”
Five months ago a gentleman walked
into Domenic’s to buy his fish and
chips when my dad, while talking to
him, found out his name was Steve
Timewell, director of the film
company, ‘Big Screen Productions,’
and he was looking for extras to be in
his new short film. The film is to be
introduced around all schools within
the United Kingdom, to highlight the
importance of gun crime in today’s
teenage society.
I had just arrived back home from a
school theatre trip when my mum told
me about a man who had been into
Domenic’s and asked whether I would
be interested in going to an open –
audition for a part in his new movie.
Would I! There was no doubt I was
going. Having loved working on the
stage within local town musical
productions and helping to teach
younger children drama, I had never
experienced working in front of a
camera with just a select few. How
exciting would that be? My mum
dropped off an extremely nervous me
at my first audition on Saturday
morning and then three hours later
the auditions were
over; but the
waiting had just
begun. I kept going
over my audition
and trying to think
and imagine what I
could have done
differently and how
well I did - then the
phone call came.
David Chamberlain,
the co – producer
and screen writer
of “Wednesday’s
Domenique Fragale - centre
Child,” originally
from California,
forget. I was actually really sad when
USA, told me I had one of the lead
the last “that’s a wrap!” was yelled
roles, Olivia. The character I will be
out, but in a way, I was excited to see
playing is a quiet but sensitive girl and all the hard work put in by all the cast
one of the best friends of Alison, who
and the crew at the two following
is the target of a malicious bully. It
premieres. “Wednesday’s Child” is
was mind blowing, as I had imagined
going to be released in September at
a maybe role as one of the extras. I
the first of the premieres in London at
swear, I actually couldn’t stop smiling.
the BAFTA’S - Princess Anne
The majority of the rest of the cast
Theatre, and Spalding, South
were quite a big up and coming list of
Lincolnshire at the South Holland
names. All the other leading cast
Centre. Working with this amazing
attend the Barbara Speake Stage
and professional cast and crew of
School in London. Many have
“Wednesday’s Child” has provided me
appeared in major films such as;
with invaluable experience and insight
Thunderpants, King Arthur and
into the acting industry. It has made
numerous commercials.
me want to progress even further in
the world of acting.
Rehearsals took place in London and
the final filming took place in
Spalding; even Domenic’s had a small
and featured part in the movie with
one scene taking place in the shop.
One of the final scenes has just
recently been shot at Barbara
Speake, and the whole experience
will certainly be one that I will never
This opportunity to star in the movie
all started because of the ironic
chance of Steve coming into
Domenic’s for his good old
Traditional, English meal of fish and
chips and salt and vinegar.
T.QUALITY SOUTHERN FAST FOOD SHOW
Farnborough International Exhibition Centre
The largest fish, chip and fast food
show in the South of England will be
held on Sunday 4th October,
featuring over 100 exhibitors.
Over 70% of stand space is currently
sold with exhibitors including big
names such as Goldensheaf, Henry
Jones, Heinz Foodservice, Middleton
Foods, Kiremko, Preston and
Thomas, and Grampian.
At the heart of the show will be a
roulette wheel giving every visitor the
fantastic opportunity to win a share of
goods from T. Quality worth £2000.
In addition there will be an
educational seminar area, a full
programme of demonstrations,
exclusive show offers and deals as
well as a host of new food and
equipment ideas.
Ellie Gabe, marketing manager for T.
Quality, comments: “There hasn’t
been anything like this in the South
for many years so we are very
excited to be bringing our customers
in this area the same great
opportunities that were so well
received at the hugely successful
Northern Fast Food Show in Leeds
last year.”
Further details: 01322 526089
www.fry-online.co.uk
27
Q FRYING FAT “MONACO”
PROMOTION
www.coutts-btc.com
info@coutts-btc.com
TEL: 0845 121 4005
Three delighted fish friers are the lucky winners of a trip to
Monaco after entering a prize draw with Q Frying Fats.
Due To High Demand We Urgntly Require Freehold/Leasehold
Fish & Chip Shops Throughout The North Of England & Scotland
One of these winners was NFFF member and training
course attendee, John Williams of Anglesey.
John, who came into the fish and chip market 3 years ago
from the aviation industry, has worked hard with his team
to improve the business he took over and he has, in a
very short time, built an excellent reputation for good
quality fish and chips and in 2008 John achieved Friers
Quality Award status. John will be heading off to Monaco
within the next few weeks for a well deserved break.
John, who uses Q AVANT in his
shop comments, “Q AVANT has
a really pleasant odour when
you start to fry. It fries
extremely well and imparts an
excellent flavour to the chips”.
Contact Duncan
McLean on 0191
4828406 for further
information on Q
FRYING FATS.
01934 835566
01633 868609
0845 017 9047
01564 771770
01404 813762
Ref: CF00026M
Ref: CF25026G
Ref: CF25288B
0845 017 9047
F/Hold £155,000
Notts
Herts/Beds/Essex
Fish & Chip Takeaway
Cardiff
Situated in town centre suburb of Notts
Densely populated area
Takings £1,700 pw scope to increase
Ideal first business
2 bed accommodation priced to sell
01858 469469
COUNTY DURHAM, FISH & CHIPS. Established and easy to
operate traditional fried fish business. Average takings
£1,100/£1,200 per week. Positioned on a busy main through road,
close to the heart of a popular village. The business has achieved
a good reputation from the local community. This Freehold
concern offers tremendous scope to increase turnover by
introducing a delivery service to the surrounding areas and to the
front of the business there is space for a seating area. Viewing
highly recommended. ASKING PRICE: £99,500 –
FREEHOLD. COD 003.
CLEVELAND, FISH & CHIPS. A popular, well established
family run fish & chips takeaway, with very low overheads.
Average takings £700/£800 per week, only trading 4 hours per day
Mon-Fri. 4 years lease (renewable). Rent £3,640p.a. Situated
adjacent to the popular social club, set within a residential area.
This is a tremendous business opportunity, offering huge scope to
extend opening hours especially being situated adjacent to a
popular social club which will alone attract late evening trade. To
appreciate the potential on offer an early viewing is strongly
recommended. ASKING PRICE: £33,500 – LEASEHOLD.
CLE 002.
CLEVELAND, FRIED FISH, PIZZAS & WRAPS. Firmly
established takeaway business serving the local community for
the last 30 years. Together with the benefit of 3 bedroom living
accommodation. Average takings of £2,800 - £3,000p.w. Visible
freehold business premises which has recently undergone
extensive refurbishment, allowing the owner to increase turnover
with the new introduction of Pizzas & Wraps which is proving
very popular. Leasehold is also available, please contact selling
agent for further information. ASKING PRICE: £275,000 –
FREEHOLD. CLE 001.
LANCASHIRE, FISH & CHIPS. A traditional and extremely
well presented fish & chips takeaway business incorporating 32
cover seating area, together with 3 bedroom living
accommodation. Average tks £4,000 - £6,000 per week. This
substantial concern is set in a desirable location, adjacent to other
local shops and there is the sea front and promenade only a short
distance away. Already achieving high turnover, but due to
vendor’s illness the business has not reached its full potential. An
excellent business proposition must be viewed to appreciate.
ASKING PRICE: £595,000 – FREEHOLD. LAN 003.
NORTHUMBERLAND, FRIED FISH, PIZZA, KEBAB &
INDIAN. A well presented fish & chips, pizza & kebab takeaway
incorporating Indian cuisine and with the benefit of 2 bed
accommodation giving an additional income of £300.00p.m.
Average takings £2,500/3,000 per week. Approx 5 years
remaining on a renewable lease. The business serves the
surrounding villages with a popular delivery service. There is a
large industrial estate and other amenities close by. Well worthy of
an early viewing. ASKING PRICE: £80,000 – LEASEHOLD.
NOR 001.
01273 803777
0207 724 0707
01767 654185
01670 783220
01704 211900
Ref: CF23803J L/Hold £159,950o.n.o
S & W Wales
01279 466323
Fish & Chips
Willenhall
Well presented fully equipped takeaway
Consistent high sales c£5,000 per week
In
parade of shops, highly populated area
Bristol
Renewable 15 year Lease from 07/02
Self contained 2 bed flat (currently let)
01633 868609
Ref: C25382LN
Fish & Chip Shop
East Devon
Very profitable shop
Well fitted & presented
In a residential area
Includes living accommodation
Leasehold option £190,000
Ref: C25242K
F/Hold £325,000
West Midlands
01543 417999
Ref: CF25167Z
Kent & Sussex
L/Hold £145,000
01273 803777
Ref: CF23506NE
NE/NW/Lakes
Head Office 01404 813952
28
F/Hold £299,950
01670 783220
01404 813762
Ref: CF25111E
East Anglia
Fish & Chip Eat-in/Takeaway
Skegness - Lincs
Private housing estate
Parking to front
Weekly sales £3,000
Refurbished 3 bed accommodation
School catchment
F/Hold £380,000
Refurbished to highest standard
Excellent trading location - parking
Turnover iro £2,000pw - managed
Hugh scope to increase turnover
Spacious 2 bed private accommodation
Ref: CF24249NW F/Hold £295,000
N West & N Wales
01704
Prime town centre location
Up to 80 covers & takeaway
Scope for longer hours
Scope for wider menu/chicken etc
Turnover on Accounts £300,000 pa
0207 7240707
Traditonal Fish Shop
Redcar Cleveland
Ref: CF25013N
Price £27,500
01404 813762
Refurbished Fish & Chip Takeaway
Warrington Cheshire
The only takeaway in town
Lovely spacious character property
Benefits from customer dining area
Owners 3 bed accommodation
Retirement sale after 15 years
Hants & IOW
Ref: CF25366R
Devon & Dorset
Fish & Chip Restaurant
Nr Norwich
L/Hold £75,000
London & Surrey
Yorkshire
West Midlands
Notts/Lincs/Leics
Staffs & Derby
Herts/Beds/Essex
Purpose built trailer with 3 pan range
Sale includes towing vehicle
Same owners & rounds last 30 years
Only trades 3 evenings & 1 lunchtime
Net Profit in excess of £20,000
L/Hold £175,000
Fish and chips plus accommodation
27 years current owner
Immaculate shop
Takings £2,600 - £2,800 on short hours
New 20 year Lease at £330 per week
Superb business in prime location
Spacious premises with dining area
Award winning shop - takings £4,000pw
2 bed self contained accommodation
Newly available this month
01423 502121
01543 417 999
01858 469469
01782 711022
01279 466323
Mobile Fish & Chip Outlet
Poole
Fish & Chips plus accommodation
N18
Fish & Chip Takeaway
Bromley Area Kent
Kent & Sussex
London & Surrey
East Anglia
N East & Cumbria
N West & N Wales
Absolutely prime location
Very busy large parade
Weekly T/O c£5,000
Scope for even more
4 bed self contained accommodation
F/Hold £375,000
Fish & Chip Takeaway
Notts
HUDDERSFIELD, FISH & CHIPS. A long established,
traditional fried fish takeaway business, together with 3 bedroom
living accommodation. Average takings £1,600 per week, offering
tremendous scope to increase turnover as the business has not
reached full potential due to trading on 2 daytime openings only
and no late evenings. This well presented concern is situated in an
excellent trading location, serving a mixed residential district and
the surrounding area. Viewing highly recommended to avoid
disappointment. ASKING PRICE: OFFERS INVITED. YOR
006.
Fish & Chip Takeaway
South Essex
Historic riverside town
4 bed roomed family home
22 cover café, takeaway and kitchen
Yard access for deliveries & prep room
Takings approx £99k pa @ 57% GP
Cornwall
CASTLEFORD, FISH & CHIPS. An easy to operate and well
presented fried fish business, together with 3 bedroom living
accommodation, offering further income. Average takings £1,100
per week, trading on no late evenings, offering scope to improve.
5 years lease (renewable). The surrounding area comprises of high
density housing within a regeneration scheme with no opposition.
Excellent potential to improve takings with an introduction of a
new menu, longer opening hours and a delivery service. Now
reduced to ensure a quick sale. ASKING PRICE: £25,000 –
LEASEHOLD. YOR 007.
Please contact John Cairns FNAEA FIBCA at our Leeds Office
for a FREE verbal market appraisal of your business.
Bristol/Som/Wilts/Glos
South & West Wales
Plymouth & Cornwall
Warwick & Northants
Devon Dorset & Hants
Superb Fish & Chip shop & Cafe
Cornwall
CHESHIRE, FISH & CHIPS. A very well presented fish &
chips business and 2 bedroom living accommodation that has
been recently refurbished to a high standard. Long established
concern trading in the same family for 42 years. Average takings
£1,500 - £1,800 per week, offering further scope to increase sales
and the business is trading on no late evenings. This lucrative
concern has achieved an enviable reputation over the years from
the surrounding area and residential district. An internal viewing
is highly recommended to appreciate the quality on offer.
ASKING PRICE: £270,000 – FREEHOLD. CHE 002.
Situated in popular coastal resort
28 covers inside + 24 covers outside
Takings average £4,227per week
Can reach £7,000 per week peak season
Spacious 2 bed accommodation
Ref: CF25028G
Notts
F/Hold £419,000
01858 469469
L/Hold £155,000
01767 654185
Fried Chicken & Kebab Takeaway
Major Wiltshire Town
Pay 50% now 50% in 12 months
Taking reported £5,000 per week
70 covers on 2 floors
Excellent town centre premises
Potential 1 bedroom flat
Ref: CF22688X
Bristol
L/Hold £130,000
0117 960 6563
Fish & Chip Shop
Coventry
Taking £3,500 per week
Prominent parade location
Large smart well equipped
Rent £11,960 16 years left on \Lease
Scope to grow further
Ref: CF24121Q
L/Hold £159,950
Warwick/Northants
01564 771770
www.emfgroup.com
WWW.E-ROSENS.CO.UK
EMAIL: Info@e-rosens.co.uk
Members of the Institution of Commercial Business Agents.
Specialist Business Brokers to the Fried Fish Trade.
FACSIMILE: 020-8556-1940
Rosens have sold more Fish & Chip Shops in the
United Kingdom than any other Agent in the Country.
BUYING OR SELLING
Nationwide Coverage
CELEBRATING 50 YEARS IN BUSINESS
SOUTH ENGLAND 020 - 8539 - 6426
NORTH ENGLAND 0113 - 2342234
KENT, BROMLEY, FRIED FISH/PIE & MASH/FAST FOOD TAKEAWAY & 30 SEATER RESTAURANT, TERRIFIC BUSINESS, 18 YEARS SAME OWNERSHIP, PROMINENT CORNER POSITION,
NICE 2 BED FLAT. Weekly turnover £4,200 (approx 2/3 Fried Fish 1/3 Pie & Mash). New 16 years
lease offered at commencing annual rent £20,000 to include pleasant 2 bed accommodation (currently let producing monthly income of £780). Heart of thickly habited district sharing busy parade with
other good quality shops/businesses including “Post & Office”, big supermarket and pub opposite plus
schools nearby. Large superbly presented unit with roomy dining area adjacent to frying bay that
leads to well equipped preparation section & potato works with well stocked storage facility in tidy
back yard. Vendors have established a splendid highly thought of concern that they are rightly proud
of. An early inspection is vital. ASKING PRICE: £150,000 LEASEHOLD.
WEST YORKSHIRE, LEEDS, FISH & CHIPS TAKEAWAY WITH SMALL CAFE, BUSY CITY CENTRE LOCATION, CLOSE TO LOCAL AMENITIES, OPERATED ENTIRELY BY STAFF. Weekly takings average £2,700/£3,000 per week, has done more with kebab trade which has now ceased but
could be re-introduced. The premises are held on a lease at a rental of £13,300 per annum which is
currently been renewed. Very spacious fully tiled takeaway & frying areas under a suspended ceiling
with all usual support & back up facilities. Parade property in very active city centre location with lots
of pedestrian traffic adjacent to main market, bus station, post office, other shops and pubs. At present totally staff run so would benefit from working owner. ASKING PRICE: £74,950 LEASEHOLD
DEVON, PLYMOUTH. FISH & CHIP TAKEAWAY, PROFITABLE SALES, EVENINGS ONLY CLOSING 8.00PM, QUALITY FIXTURES AND FITTINGS, MAGNIFICENT FAMILY 2/3 BEDROOM HOME.
£150,063 net sales for 2009, showing high profit, achieved over easy hours, trading evening only closing 8.00pm. Real scope to open lunchtimes, later in the evening and introduce a delivery service to
this densely populated residential area. A prominent detached main road premises which was the subject of majored refurbishment in 2008 to include a completely new roof. Ultra modern unit with adjacent shop ideal for restaurant/other cuisines. New 15 year lease at reasonable rental to include
spacious self contained 2/3 bedroom family home. Well established location providing regular trade.
Huge potential available which will be evident when viewing. ASKING PRICE: £100,000 LEASEHOLD.
HERTFORDSHIRE, TRADITIONAL PURPOSE BUILT ALL TAKEAWAY FISH & CHIP BUSINESS,
ON BUSTLING HIGH STREET OF SOUGHT AFTER AREA, SAME FAMILY HANDS 10 YEARS.
Averaging £4,500/£5,000 pw from all takeaway sales. Secure 6 years lease at £12,500pa. Very spacious traditional all takeaway Chippy, fitted and equipped to high standard and inclusive of 3 pan (P&T)
counter frying range. Situated High Street of major Herts town, close to M25/M1 motorways and just
30 mins drive to Central London. Same family hands 10 years. Owners adjacent café also available
to purchase (if required). Good parking outside shop. Very profitable concern from Fish & Chip and
Kebab sales. Bargain priced for quick sale. Well worth viewing. ASKING PRICE: £125,000 LEASEHOLD.
MIDDLESEX, (MAJOR TOWN) FRIED FISH TAKEAWAY & RESTAURANT, SAME FAMILY 30
YEARS, HIGH TURNOVER EXCEPTIONAL FREEHOLD BUSINESS WITH SEPARATE FREEHOLD
3 BED FLAT. Averaging £8,500 p.w. (80% Takeaway), top profits from top retail prices. Valuable
Freehold concern inclusive of takeaway and 30 seater restaurant, plus large fully s/c 3 bed flat above,
presently producing £10,500 p.a. rent income. Fitted to perfection and huge array of first class equipment, including 4 pan counter frying range. Situated major town adjacent to huge Tesco’s and car park
plus multiple High Street. Genuine retirement sale. Very valuable & rare Freehold property included.
Must be viewed urgently to fully appreciate. ASKING PRICE: £950,000 FREEHOLD.
WEST MIDLANDS, SOLIHULL, TAKEAWAY FRIED FISH/KEBAB BUSINESS & 2/3 BED ACCOM,
FIRMLY ESTABLISHED, POPULATED SUBURB, SOLID REPEAT TRADE WITH UNTAPPED
SCOPE. Taking £4,500/£5,000 pw. Annual rent at £15,000 Lease residue being 15 years. End of terrace shop with other retailers/businesses about plus schools/pub. Predominantly glazed façade leading to tiled interior having customer section/frying bay backing onto preparation room/pot works. To
rear is large kitchen and adjoining storage room perfect for introducing Pizza equipment. Above is spacious 2/3 bed living quarters that could be converted into 3 bedsits further maximizing income stream.
Interesting prospect in nice vicinity that over time might prove to be an astute purchase. ASKING
PRICE: £175,000 LEASEHOLD.
NORFOLK, GREAT YARMOUTH, TAKEAWAY FISH & CHIP CONCERN, STAFF OPERATED, EASY
HOURS/LOW RUNNING COSTS, PIZZA/KEBAB SCOPE, VIRTUALY FREEHOLD OR NEW SUBLEASE. Closing 9pm latest/6 days takings are £1,500/£1,800 weekly. Offered Leasehold with over
900 years outstanding with annual ground rent of £35 or new 20 years Sublease rental of just £8,200
pa to include 2 bed s/c flat above. Situated in well habited area just a very short stroll from pleasing
coastline and bustling pleasure park. Double fronted unit that’s spotless inside with customer section
leading back to preparation rooms/kitchen with separate large potato works out back. Firmly established easy to run shop that has strong potential to increase turnover and would be an ideal purchase
for more capable ownership. ASKING PRICE: £185,000 FREEHOLD OR £35,000 LEASEHOLD.
STAFFORDSHIRE/DERBYSHIRE BORDERS, TAKEAWAY FRIED FISH/KEBABS/FAST FOODS,
CHARISMATIC DETACHED LOCK UP, SAME FAMILY 33 YEARS, STRONG PIZZA/DELIVERY
SCOPE. Increasingly staff operated resulting in weekly sales receding from £3,500/£3,900 to
£2,400/£2,500. Landlord can’t devote as much time as he would like to day to day running so he is
offering new 18 year Lease at £12,000 annual rent. Stand alone concern amidst hugely habited residential district on parade including Post Office/ATM and local supermarket with pubs/schools near.
Traditionally styled but endearing interior is fully tiled and spacious with customer section/frying bay
adjacent to storage area leading back to well equipped kitchen plus separate potato works. Fine
highly regarded shop has the attributes for those who relish 100% involvement to restore to previous
higher turnover and beyond. ASKING PRICE: £79,995 LEASEHOLD.
CHESHIRE, WARRINGTON, FISH & CHIPS/FAST FOOD, SUBSTANTIAL WEEKLY TURNOVER,
FIRMLY ESTABLISHED CORNER BUILT FREEHOLD PROPERTY, 2 BEDROOM LIVING ACCOM.
A superb business with significant weekly sales (full details from vendor). Deceptively spacious end
terrace property with well presented fully tiled interior and a comprehensive range of trade equipment.
Self contained first floor accommodation incorporates 2 double bedrooms, lounge/kitchen and bathroom. Fine trading position on active main road adjacent to railway station and has good quality residential district surrounding. A rare opportunity to purchase a excellent Freehold concern with
substantial taking that can do even better in the hands of capable new ownership. A most interesting
proposition. Well worth viewing. ASKING PRICE: £425,000 FREEHOLD.
COUNTY DURHAM, ESTABLISHED TRADITIONAL FISH & CHIP TAKEAWAY WITH PIZZA AND
KEBABS, MONOPOLY TRADING SITE, LOCK UP LEASEHOLD, TRADING EVENINGS ONLY. Average weekly takings £1,000 with no lunch openings. Leasehold premises with very reasonable rent
£5,200pa. Monopoly trading within the area with huge scope. Located in heart of village, also supplying outlying area’s. Spacious premises with open plan front shop leading into a spacious rear
preparation/wet room and stores. The usual items trade equipment most of which is 3 years old includes a 2 pan Martyn Edwards counter range, Pizza prep bar and double kebab unit. Further potential
to extend hours and introduce a delivery service. Ideal purchase for husband and wife team. ASKING PRICE: £23,000 LEASEHOLD.
LANCASHIRE, ASHTON IN MAKERFIELD, TRADITIONAL FISH & CHIP TAKEAWAY WITH SEATING, EXCELLENT MAIN ROAD CLOSE TO TOWN CENTRE, TREMENDOUS POTENTIAL. Average weekly sales £1,200/£1,400 with no late evenings and scope to increase. Attractive compact
easy to operate lock up unit with glazed frontage opening into an open plan style shop with feature tiled
service counter and range to front leading through to seating area at the rear. Compact kitchen/prep
room with expected range of trade equipment. Five and a half years remaining on current Lease with
annual rent £9,000. Will be an attractive first time venture for husband and wife team. Located adjacent to main junction on local parade serving a good mix of residential & commercial plus 2 day market nearby. Ideal opportunity for capable husband & wife team. ASKING PRICE: £37,000
LEASEHOLD.
DERBY, FREEHOLD ALL TAKEAWAY FRIED FISH BUSINESS PLUS KEBABS, BOLD CORNER
LOCATION, SAME OWNERSHIP 28 YEARS, 4 BED ACCOMMODATION, RETIREMENT SALE.
Takings average £1,500 per week. Good solid sales in same ownership past 28 years only available
due genuine retirement. End terrace property with modern shop frontage and very bold fascias. Fully
tiled takeaway section with all the usual support facilities. The accommodation, all with the benefit of
double glazing and GCH comprises, large lounge, dining room, fully fitted kitchen, 3 double bed & 1
single bedrooms, shower room and bathroom, there is a garage. Located in heart of densely populated residential area, close to huge site with development potential for future homes. ASKING PRICE:
£219,000 FREEHOLD.
NOTTINGHAMSHIRE, FISH, CHIP/KEBAB TAKEAWAY WITH 40 COVER RESTAURANT, FULLY
REFURBISHED, EXCELLENT CITY CENTRE LOCATION, VERY HIGH WEEKLY SALES. Extremely high weekly sales – full details from vendor when inspecting. 12 years Lease at £24,000 per
annum rent, being in an excellent trading location in the heart of towns main shopping area which has
been subject to extensive regeneration. First class premises that has been upgraded approx 18
months ago to a high standard, incorporating front tile takeaway with passage to well lit 40 seater
restaurant and good preparation facilities. Good selection of trade equipment headed by 3 pan (Preston & Thomas) range plus usual items. The floors above are unused by could make a nice family
home. Very lucrative concern which must be viewed to fully appreciate. ASKING PRICE:£395,000
LEASEHOLD.
SCOTLAND, FISH & CHIPS, PIZZA AND KEBABS, COMPLETELY UNOPPOSED ALL TAKEAWAY
FISH & CHIP BUSINESS, TRADING EVENINGS ONLY, VALUABLE LONG LEASE WITH FREE
RENT & RATES UNTIL 2010. Taking steady £3,500pw (no lunch time trading). Valuable 22 years
Lease, at £15,600pa rent which has been paid up to 2010. Well maintained purpose built Chippy with
spacious working facilities, storage, 2 entrances and drive way. 3 year old (Kiremko) counter frying
range. Situated unopposed town location on corner with High Street. Genuine all year round trading,
large caravan park close by plus new greyhound stadium under construction. Weekly sales continually increasing, even without the introduction of teatime trade. Bags of potential, reluctant sale, keenly
priced for quick sale. ASKING PRICE: £79,950 LEASEHOLD.
NO SALE - NO CHARGE * NO UP FRONT FEES * NO ADVERTISING COSTS
NO CHARGE IF YOU REMOVE YOUR BUSINESS FROM OUR AGENCY
We urgently require Fish & Chip Shops for our Hundreds of potential Buyers
BUSINESS FINANCE AND INSURANCE ARRANGED
29
30
Traders Board
FREE...FREE...FREE...FREE...FREE...FREE...
Filter Machines
FOR SALE
EXPERIENCED FISH FRIER
Required for shop in Jersey
Mobile Cooking Oil
or Fat Filtration
HIGH QUALITY FISH AND CHIP
BUSINESS SITUATED IN NORTH
EAST MARKET TOWN.
TURN OVER IN EXCESS OF
£8,500 PER WEEK.
EASY OPENINGS. LEASEHOLD
P. O. A
TEL 07952 610047
MUST HAVE PREP EXPERIENCE
WOULD SUIT YOUNG SINGLE PERSON
Ref: Required
Telephone 0782999996
E-mail HYPERLINK
"mailto:paul.little@hotmail.co.uk"
paul.little@hotmail.co.uk
Range Engineers
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
Classic Cover
We cover holidays, sickness,
short-staffed and new business
training for short or long periods to suit
you. 12 years experience in
frying. Serving customers and
filleting.
Please contact Jas on
07896-967243 references
supplied if needed.
filter supplies.uk
Massive Discounts
Equipment
For Sale
Mallinson four pan
counter range.
On Round and
Rectangular Filters
Limited Period Only
While Stocks Last
Telephone Gary on
Peelers & Chippers
ANNUAL RANGE SERVICING • INSURANCE CERTIFICATES
DUCT STEAM CLEANING • REPAIRS • MODIFICATIONS
FOR PROMPT, EFFICIENT SERVICE CALL
Four years old, good
condition.
Serious offers over
£8,000 only.
Call Jeff on 07836 370234
FRYING RANGE ENGINEERS
INDEPENDENT ENGINEERS SERVICING ALL MAKES OF RANGES
COVERING EAST ANGLIA, EAST MIDLANDS & LONDON / M25
0113 2380986 or
07981 507493
01553 772935
Suppliers
Depots in
Mansfield and
Leeds. We pride
ourselves on
free delivery of all the ingredients
our customers need to serve up the
nation’s favourite takeaway - and
more - at true value prices.
Call us on 01623 515812
or 0113 2702331
New & Reconditioned
31
CHIPPERS, PEELERS, OIL/FAT FILTERS, SLUSH MACHINES.
IN STOCK FOR IMMEDIATE DELIVERY
Reconditioned Peelers and Chipper
Service, Repairs, Spare Parts
www.chippersandpeelers.com
01709 540004 - 07976 285343
Order online at www.federationoffishfriers.co.uk
NFFF/Seafish
TRAINING
MATERIAL
An ideal way of improving your
knowledge and your skills
Your Guide To Business Success Through Your People. A booklet
covering training and development, priced at £7.50 plus postage and
packaging.
Hygiene And Cleaning In The Seafood Industry.
Open Learning Module, priced at £20.00. NB This module forms part of
the Foundation Food Hygiene Certificate and this is available for about
£50.00 per person which includes the examination and certification costs.
NFFF
Associate Members
Bibby Leasing Ltd
0113 3919101
Drywite Ltd
01384 569556
Fastnetfish Ltd
01472 243698
Florigo UK Ltd
01527 592000
Friars Pride
01733 316400
Henry Colbeck Ltd
0191 4828406
Hewigo
0121 5449120
James T Blakeman
& Co
01782 577733
Kerry Foodservice
01275 378500
32
KFE Ltd
01778 380448
KLS UK Ltd
01553 772935
Lloyds TSB Bank plc
07725 426640
Nortech Foods Ltd
01302 390880
Pukka Pies Ltd
0116 2609755
QV Foods Ltd
01406 421073
Steve Hill Services
01452 521081
V A Whitley and Co
01706 364211
Walter Holland
& Sons
01706 213591
Savings for Members
Available from Head Office
contact Claire Thompson
on 0113 2307044
The 12 Commandments for
Food Handlers Advice to
Employees on Food
Hygiene
10 Copies at
£1.00....................................
The following
companies offer
NFFF member
discounts
Health & Safety at Work Act
Poster
copies at £10.80
each.....................................
Carlton Catering
Equipment Ltd
Microwave Ovens
Tel: 01709 540004
Industrial Plastics
Leaflets,
Wall and Ceiling Cladding
packs of 25 at
£6.00.................................... Tel: 0114 2799188
Combined Pads of F2508
and F2508A. Reporting
Injuries and Diseases
Pads @ £7.45
each.....................................
Single Forms @
75p.......................................
Specialist Lighthouse
Account Books with VAT
Column,
copies at £4.50
each.....................................
KLS Range Engineers
Tel: 01553 772935
1st Waste Management
Tel: 01202 393001
Hygienic Plastics
Tel: 0114 2446357
Ellis Bates & Co
Insurance Group
Tel: 01423 724520
Tel: 01423 724529
Tel: 01423 724512
Federation Noticeboard
Next Meetings
Social Events
Burnley:
Peterborough Branch
Dinner Dance: Provisional date
Second Sunday of the month.
Rosegrove Unity Club,
Accrington Road, 11.30 am.
Secretary Nicci Scott: 01282
696994
South Yorkshire:
Meetings to be held the
second Sunday of every
month. To be held at the
Ardsley and Stairfoot
Constitutional Club. For
further details contact
secretary Kathryn Musgrave:
01226 248186.
Executive Council
meetings:
- Sunday 6th December 2009 at
the Holiday Inn Peterborough
West. For more details contact
Mark Petrou on 01354 760057 or
Eric Fragale on 01406 381022.
19th October 2009
Out of normal office hours you can contact the
Federation for help and advice on:
07974 263733
Please have your membership number available
Contact your local representative
PRESIDENT:
Mr D Roxburgh (Douglas) Tel: 01803 859834 3 Anchorage Close, Brixham, South Devon TQ5 9TD
VICE PRESIDENT:
Mr G Howard (Gregg) Tel: 01562 888072 Wild Acres, Pool Furlong, Clent, Stourbridge DY9 0RE
TREASURER:
Mr J A Parrington (Arthur) Tel: 01254 721810 87 Quebec Road, Blackburn, Lancs BB2 7DP
ENGLAND:
Mr D Tate (Dennis) Tel: 01773 541631(H) 42 Peak Avenue, Riddings, Alfreton, Derbyshire DE55 4AR
Mr M Drummond (Mark) Tel: 01274 612032 (S) Towngate Fisheries, 56 High Street, Bradford BD10 8NN
Mr M Petrou (Mark) Tel: 01354 760057 (S) 23A West Park Street, Chatteris, Cambridgeshire PE16 6AL
SCOTLAND:
Vacant
NORTHERN IRELAND:
Vacant
WALES:
Mr A Herdman (Adrian) Tel: 01269 824916 (H) 201 Heol y Gors, Cwmgors, Ammanford, West Glamorgan SA18 1RF
33
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Don’t forget to register your interest
by visiting our website at
www.federationoffishfriers.co.uk