FRY FEB 22

FRY FEB 22

Issue 152 March 2022

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FEBRUARY 2022

www.frymagazine.com THE UK’S NO.1 MAGAZINE TO THE FISH FRYING & FAST FOOD TRADE

FEBRUARY 2022 CONTENTS

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a SPENDING SQUEEZE On top of already rising costs for fish and chip shop owners, the financial situation of the average consumer has been put under further pressure this month with the announcement that the energy cap will increase by 54% from 1st April. On top of the weekly shop increasing month-on-month and National Insurance going up in April too, business owners could see themselves facing a potential spending squeeze. It’s making an already tough situation even tougher and begs the question, when is it going to end? This issue is packed full of advice on running promotions, protecting margins and suggestions for different species of fish to sell to help shops navigate the next fewmonths, attract new customers and keep those loyal ones coming back.

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insurance

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Editor’s article 40

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FRY MAGAZINE - FEBRUARY 2022

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INDUSTRY NEWS 02.22

SMALES APPOINTS DARREN RUSSELL AS NATIONAL SALES MANAGER

HOSPITALITY SECTOR TO INCREASE CONSUMER PRICES BY 10-20% The hospitality sector looks set to pass on double-digit price rises to customers as cost pressures increase and VAT returns to 20%, according to the latest survey by UKHospitality. In the survey of over 340 hospitality businesses representing 8,200 venues employing 190,000 people, nearly half of operators (47%) are reporting that they will be forced to increase consumer prices by over 10% this year, with 15% anticipating hikes of over 20%. Overall, it is expected that prices across the sector will increase by 11%. The increase is being driven by soaring operating costs, which UKHospitality says has seen energy bills increase by 41%, labour costs by 19% and food prices by 17%.

Hull-based fish and seafood wholesaler Smales has announced the appointment of Darren Russell to the role of national sales manager for the fish and chip sector. Darren, who started with the company as junior sales executive in 2006, will head up the regional selling teams. His role will involve helping maintain and improve existing sales, with a focus on strategically growing the fish and chip shop customer base across all areas the UK. Sales and marketing director Bobby Joyce, said: “We are delighted to appoint Darren to our senior management team. Since joining the company in 2006, Darren has built up a substantial amount of knowledge of the fish and chip sector and is highly regarded by fish friers and colleagues alike. “As the largest supplier of frozen at sea fillets direct to fish and chip shops, we are committed to offering our customers, existing and new, the widest choice of brands and the best possible service. “Having started with the business as a junior sales executive, Darren’s journey to this new role is another example of our proud tradition of developing and rewarding our employees and I know his experience and work ethic will be vital to our future success.”

FISHING NETS TO SMARTPHONES

Samsung is collecting some of the 64,000 tonnes of fishing nets discarded every year into our oceans and repurposing them for its new Galaxy devices. The electronics giant says it has found a way to develop a new material from these “ghost nets” to use in its latest S Series smartphones.

WAITROSE ADDS POTATO MILK TO PLANT-BASED RANGE Retailer Waitrose has launched the first plant-based milk made from potatoes. Using potato, pea protein and rapeseed oil, Dug potato milk is free from lactose, soy and nuts and is said to require just half as much land as oat milk for production and 56 times less than almond milk.

NORWEGIAN SKREI SEASON RETURNS

Norwegian skrei is now available having reached the shores of northern Norway after its epic 1,000km journey from the depths of the icy Barents Sea. The seasonal wild cod is only available between January and April when it is caught as it migrates from the Barents Sea to its spawning grounds along the Northern Norwegian coast. This journey is what gives these cod the viking name skrei, which means “traveller”. By the time it arrives in Norway, skrei is believed to be at its best, boasting a white flaky texture and a clean delicate flavour. It is eagerly awaited by chefs right across Europe, who understand this is some of the finest fish in the world. One of the leanest types of fish because it stores fat in the liver and not in the muscles, skrei has great nutritional value too. A portion provides the recommended daily amount of omega-3, as well as vitamins A and B12. As well as being a good choice on health grounds, Norwegian skrei is a sustainable option, coming from the Barents Sea cod stocks, one of the largest and most well managed in the world. The Norwegian Seafood Council has produced a number of recipes using skrei available at www.fromnorway.com/recipes

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FRY MAGAZINE - FEBRUARY 2022

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Norwegian cod and haddock. The number one choice for your fish & chips.

Ice cold waters give Norwegian cod and haddock a delicate colour, flaky texture and superior flavour. Frozen at sea within a matter of hours, Arctic freshness is locked in right to your kitchen. Norwegian cod and haddock come from one of the world’s most sustainable fish stocks - one of the many reasons why they are used in kitchens across the globe.

Origin matters.

seafoodfromnorway.co.uk

INDUSTRY NEWS 02.22

FRIED PASTY PROVES A TALKING POINT IN CORNWALL

FALMOUTH RESTAURANT ADDS £1 DONATION TO CUSTOMERS’ BILLS

Fish and chip restaurant Harbour Lights in Falmouth, Cornwall, is adding £1 to customers’ bills to help raise funds for The Fishermen’s Mission. The 70-seater restaurant, which overlooks the harbour, has signed up to become a Hospitality Champion for the charity and in doing so has agreed to add the small donation to each table’s bill. In its first month of the campaign, customers have raised £700 for the maritime charity. Owner Pete Fraser hopes that with the boost to business that the summer brings, his customers could end the year having raised over £10,000 for the charity. Pete comments: “We’ve always supported the Fishermen’s Mission and about 15 years ago we started collecting 5p from every hot drink sold in our restaurant. Over the years, there would be typically 20,000 hot drinks sold so we could give them a cheque for £1,000. “We looked at different ways to raise money this year and this came up. We make it very clear that if people don’t want to pay the £1 surcharge that’s fine, but there has been zero kickback so far. We have some really nice literature in the restaurant that explains what The Fishermen’s Mission is about so it’s zero cost to us, we are just helping generate money for a needy charity.” Talking about the importance of The Fishermen’s Mission, Pete adds: “It really is my favourite national charity. I absolutely appreciate what our fishermen do because no fish equals no business. “If the money we raise pays for a part-time employee to go and do the great work they do to support the fishing family then that would make me really happy.” The plan is to assess the campaign in a few months although Pete can already see it being a long-term fundraiser. “It works well because we are a coastal shop,” adds Pete. “I hope by us doing this it will open the floodgates for a lot more coastal fish and chip shops to get on board too.”

A West Cornwall fish and chip shop has divided opinion locally by battering a pasty. Lewy’s Fish and Chips in Hayle agreed to deep fry the popular savoury snack after a request by a customer. While some said “why not?”, others have fiercely defended their local delicacy and called battering it “so wrong”.

WOMEN ARE THRIVING IN FOODSERVICE

JESTIC OPENS LONDON SHOWROOM AND DEVELOPMENT KITCHEN Jestic Foodservice Solutions has opened a showroom and development kitchen in central London, enabling friers to see the latest innovations including XpressChef high speed ovens from Metro Foodservice Solutions to the advanced combi ovens from MKN. Launched in partnership with buffet and tableware brand Creative Retail Display and kitchen equipment supplier Culimat, the new facility is located close to Angel tube station in White Lion Street and is open by appointment only, Monday to Friday 9am to 5.30pm. It also includes a meeting facility. Lee Cogger, brand manager for MKN and XpressChef at Jestic Foodservice Solutions, comments: “The development kitchen allows customers to trial a wide range of our products in person, then present dishes as they would within their operation, using complementary products from the Creative range. Plus, the state-of-the-art conference centre and meeting spaces make it an ideal place for a catch up with colleagues or a full-blown sales meeting. We’ve seen a lot of demand for the new central London facility so I would advise our customers to get in touch with us to book a slot to avoid disappointment.” Accommodation and food services is the industry where women in the UK are thriving the most, according to new >Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44

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