The Fish Friers - National Federation of Fish Friers
Transcription
The Fish Friers - National Federation of Fish Friers
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 BS/EN/ISO 9001: 2000 QUALITY ASSURANCE UK LB 001 EC EC EXPORT APPROVED C.L.A.S. ACCREDITED ON SITE MICRO-BIOLOGICAL LABORATORY 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. All our meat pasties, meat pies and puddings typically contain less salt per 100g than government maximum targets. It is Pukka Pies policy not to use genetically modified ingredients. Pukka Pies are made with the finest quality ingredients in stringently hygienic conditions in our state of the art modern premises by dedicated and caring people. 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: [email protected] Membership and Member Services: [email protected] Accounts: [email protected] Fish Friers Review: [email protected] 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 [email protected] 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 portfolio of edible oils and fats.... delivers it. 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. Manufacturers of both animal and vegetable products. 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 [email protected] 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. =^\]^ciZgZhiWjh^cZhh XjggZciVXXdjci 6:G + ÒmZY ;dg&nZVg&6:G kVg^VWaZV[iZg&nZVg dcWVaVcXZhjeid'!*%% %#&%6:GkVg^VWaZdc WVaVcXZhdkZg'!*%%# &!%%%bdci]an[jcY^c\ gZfj^gZYdg[ZZhVeean# =jggn a^b^iZY d[[Zg I]Z;gZZ7jh^cZhh8jggZci6XXdjci\^kZhndj/ ;G::Jca^b^iZYYVnidYVnWVc`^c\ I]^h^cXajYZhX]ZfjZh^hhjZYVcYYZedh^iZY!9^gZXi9ZW^ih! hiVcY^c\dgYZghVcYVjidbViZYigVchVXi^dchZmXajYZh cdc"hiVcYVgYigVchVXi^dchhjX]Vh8=6EHVcYX]Vc\Z" \^k^c\# ;G::XVh]YZedh^ihjeid(!%%%ZkZgnbdci] I]ZcndjeVnVheZX^VaancZ\di^ViZYgViZd[_jhi)*eeZg &%%YZedh^iZY# I]^hd[[Zg^hdcanVkV^aVWaZidcZlV[Òc^inXjhidbZgh jci^a(&hi6j\jhi'%%.l^i]VcVccjVaijgcdkZgd[jeid &b^aa^dc# 6eeanidYVn/ 8Vaa;G::%-%%%+-++.- Fjdi^c\gZ[6;%)%' A^cZhdeZc-VbÄ-ebBdc";g^!-VbÄ'ebHVi 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. I]ZgViZd[*#-*\gdhhÒmZY$+#%%6:GÒmZY^hVeea^XVWaZ[dg&'bdci]h[gdbdeZc^c\ndjg VXXdjciVcYeV^YdcXgZY^iWVaVcXZhjeid'!*%%#I]Zegdedgi^dcd[ndjgWVaVcXZVWdkZ'!*%%l^aaWZ eV^YVi%#&%\gdhh$6:GkVg^VWaZ#6[iZg&'bdci]hlZeVn&#%%\gdhh$6:GkVg^VWaZdcWVaVcXZhje id'!*%%#>ciZgZhiXVaXjaViZYYV^anVcYVYYZYidndjgVXXdjcibdci]an#6:GhiVcYh[dg6ccjVa:fj^kVaZci GViZVcY^aajhigViZhl]Vii]Z^ciZgZhigViZldjaYWZ^[^ciZgZhilVheV^YVcYVYYZYZVX]nZVg#<gdhh^h i]Z^ciZgZhigViZl^i]djiYZYjXi^dcd[iVm#&!%%%bdci]an[jcY^c\gZfj^gZYdg*l^aaWZX]Vg\ZY[dg 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:&. D6A#8dbeVcnCd/('+(,&(#GZ\^hiZgZY^c:c\aVcY#6aa^VcXZAZ^XZhiZgeaX^hVji]dg^hZYVcYgZ\jaViZY 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 [email protected] 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 [email protected], 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 [email protected] 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: [email protected] 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:[email protected]" [email protected] 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: [email protected] 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 34 Don’t forget to register your interest by visiting our website at www.federationoffishfriers.co.uk