Latest news with #NFFF
Yahoo
3 days ago
- Business
- Yahoo
Fish and chip shops battered by rising costs
Fish and chips is one of Britain's most beloved dishes - but rising prices are threatening its future. North Yorkshire shop owners tell of the squeeze as they strive to keep serving up the teatime treat. The National Federation of Fish Friers (NFFF), the official body representing chippies, has reported that more than 70% of members are worried about their prospects. David Miller, owner of Millers Fish & Chips in Haxby, York, said the increasing cost of fish and other business expenses meant the future "wasn't looking as rosy as it was, but we'll get through it". A Treasury spokesperson said it was a "pro-business government" that understood "the vital importance" of chip shops to local communities and the wider economy. Mr Miller said he had noticed a sharp increase in fish prices after the cost of his usual order of 17 boxes a week rose significantly compared with last year. He attributed this to a combination of environmental and political factors, including a smaller fishing corridor and limits to the volume of fish that can be caught. Shops were caught in a "vicious circle" of trying to purchase less expensive fish while pushing prices up, according to Mr Miller. "Cod has certainly gone through the roof, price-wise, so shops down south, or that are usually cod areas, are switching to haddock because it's cheaper fish," he said. "But that's putting a strain on haddock." He also blamed business rates and VAT for the squeeze faced by chip shops. "We've had a living wage increase which I'm all for, everyone should be paid for what they do, but that does have an ultimate effect on the end price. "It's a double-edged sword isn't it, people start cutting hours back or sending people home when it's not busy." He said in his experience owners were having to be "a bit smarter in the way you buy, and the way you run the business", by diversifying their offering. However, Mr Miller added that the UK traditionally associated fish and chips with either cod or haddock, and that the taste was "hard to beat". "To me, unfortunately there's nothing that beats deep-sea cod or haddock, there's not quite a taste like it. "Anything you put in as a substitute like hake isn't quite as good fried in batter. "In my opinion, from the 40 years I've been in business, it will never replace cod or haddock and that's the problem we've got." Adrian Fusco from the Quayside fish and chip shop in Whitby echoed the sentiment that a combination of factors was causing the industry to struggle. "It's cost after cost," he said. "We're doing everything we can to mitigate that. Unfortunately we've had to pass some of the cost onto customers but on the whole we've absorbed those ourselves." As a way to manage the burden on his business and to save money in other areas, he has invested in fryers that have a better energy efficiency to reduce bills. He said people saw fish and chips as an indulgence, which was one of the downsides of trying to cut costs by offering smaller portions. "Most people when they come to Whitby, they've decided on a treat - fish and chips are a treat, and they don't want anything to spoil that." NFFF president Andrew Crook said it was the "most difficult time for the fish and chip industry we've ever seen", and urged the government to engage with the hospitality sector. "We've seen cod prices more or less double in the last nine months," he said. "It's a real burden. I think people see [fish and chips] as a cheap meal but we've existed before minimum wage, before business rates and so all these things are coming into play and putting pressure on the business. " Mr Crook owns Skippers Fish & Chips, a small chain of shops started from his Lancashire-based family business. Due to rising costs, he has already had to close one site. He said reducing the tax burden would provide "more of a cushion" for businesses to pay for other industry price rises. "I'll keep going as long as I can because I love what I do, and I don't want the local community to lose the facility too," he said. "This was actually my parents' business, they started it 42 years ago and I've been here 26 years. I wouldn't like to leave it a failure." The Treasury said it was offering support "with business rates relief, capping corporation tax, and are protecting half of employers from the National Insurance rise - which is helping to fund the NHS". Listen to highlights from North Yorkshire on BBC Sounds, catch up with the latest episode of Look North. More on this story Concern as fish prices 'escalating very quickly' 'The price of everything is sky high - even fish and chips' Related Internet Links National Federation of Fish Friers Errore nel recupero dei dati Effettua l'accesso per consultare il tuo portafoglio Errore nel recupero dei dati Errore nel recupero dei dati Errore nel recupero dei dati Errore nel recupero dei dati
BBC News
3 days ago
- Business
- BBC News
The North Yorkshire fish and chip shops battered by rising costs
Fish and chips is one of Britain's most beloved dishes - but rising prices are threatening its future. North Yorkshire shop owners tell of the squeeze as they strive to keep serving up the teatime National Federation of Fish Friers (NFFF), the official body representing chippies, has reported that more than 70% of members are worried about their Miller, owner of Millers Fish & Chips in Haxby, York, said the increasing cost of fish and other business expenses meant the future "wasn't looking as rosy as it was, but we'll get through it".A Treasury spokesperson said it was a "pro-business government" that understood "the vital importance" of chip shops to local communities and the wider economy. Mr Miller said he had noticed a sharp increase in fish prices after the cost of his usual order of 17 boxes a week rose significantly compared with last attributed this to a combination of environmental and political factors, including a smaller fishing corridor and limits to the volume of fish that can be caught. Shops were caught in a "vicious circle" of trying to purchase less expensive fish while pushing prices up, according to Mr Miller."Cod has certainly gone through the roof, price-wise, so shops down south, or that are usually cod areas, are switching to haddock because it's cheaper fish," he said."But that's putting a strain on haddock."He also blamed business rates and VAT for the squeeze faced by chip shops. "We've had a living wage increase which I'm all for, everyone should be paid for what they do, but that does have an ultimate effect on the end price."It's a double-edged sword isn't it, people start cutting hours back or sending people home when it's not busy."He said in his experience owners were having to be "a bit smarter in the way you buy, and the way you run the business", by diversifying their Mr Miller added that the UK traditionally associated fish and chips with either cod or haddock, and that the taste was "hard to beat"."To me, unfortunately there's nothing that beats deep-sea cod or haddock, there's not quite a taste like it."Anything you put in as a substitute like hake isn't quite as good fried in batter."In my opinion, from the 40 years I've been in business, it will never replace cod or haddock and that's the problem we've got." Adrian Fusco from the Quayside fish and chip shop in Whitby echoed the sentiment that a combination of factors was causing the industry to struggle."It's cost after cost," he said."We're doing everything we can to mitigate that. Unfortunately we've had to pass some of the cost onto customers but on the whole we've absorbed those ourselves."As a way to manage the burden on his business and to save money in other areas, he has invested in fryers that have a better energy efficiency to reduce said people saw fish and chips as an indulgence, which was one of the downsides of trying to cut costs by offering smaller portions."Most people when they come to Whitby, they've decided on a treat - fish and chips are a treat, and they don't want anything to spoil that." NFFF president Andrew Crook said it was the "most difficult time for the fish and chip industry we've ever seen", and urged the government to engage with the hospitality sector."We've seen cod prices more or less double in the last nine months," he said."It's a real burden. I think people see [fish and chips] as a cheap meal but we've existed before minimum wage, before business rates and so all these things are coming into play and putting pressure on the business. "Mr Crook owns Skippers Fish & Chips, a small chain of shops started from his Lancashire-based family to rising costs, he has already had to close one site. He said reducing the tax burden would provide "more of a cushion" for businesses to pay for other industry price rises."I'll keep going as long as I can because I love what I do, and I don't want the local community to lose the facility too," he said."This was actually my parents' business, they started it 42 years ago and I've been here 26 years. I wouldn't like to leave it a failure."The Treasury said it was offering support "with business rates relief, capping corporation tax, and are protecting half of employers from the National Insurance rise - which is helping to fund the NHS". Listen to highlights from North Yorkshire on BBC Sounds, catch up with the latest episode of Look North.
Western Telegraph
07-06-2025
- Business
- Western Telegraph
Dolphin Fish & Chips in Pembrokeshire wins top award
Dolphin Fish & Chips in Goodwick earned the title after receiving the National Federation of Fish Friers (NFFF) Quality Accreditation, which recognises excellence in product quality, hygiene, and customer service in the fish and chip industry. The accreditation follows a detailed virtual inspection by an NFFF-approved assessor, who reviewed the shop's staff training, equipment, frying skills, and overall cleanliness. A spokesman for Dolphin Fish & Chips said: "We are delighted to gain our place in the scheme. "To be recognised as one of the top fish and chip shops by the NFFF is indeed an honour and a credit to our hardworking staff, who I would like to offer my sincere thanks for their continued hard work and efforts to maintain our excellent reputation. "I would personally like to thank all our customers, new and old. "The support and encouragement they have offered has been great. "It has motivated us to maintain our high standards which have been recognised with this accreditation." Andrew Crook, president of the NFFF, said: "The NFFF Quality Accreditation scheme is extremely comprehensive. "Food safety is a key area that we examine together with other key aspects of the business including the preparation and cooking equipment, to the management of paperwork and the traceability of fish. "'Dolphin Fish & Chips' clearly takes pride in where it sources its fish and potatoes from. "Achieving the NFFF Quality Accreditation provides reassurance to customers that they are being served cooked food using high-quality ingredients." The accreditation is valid for one year and can be renewed only if standards are maintained, as verified by follow-up assessments.
Scottish Sun
06-06-2025
- Business
- Scottish Sun
I tried the UK's best fish and chips with secret batter ingredient and the right way to add salt and vinegar
A portion of cod and chips costs £9.90 - cheaper than the national average FRY-DAY I tried the UK's best fish and chips with secret batter ingredient and the right way to add salt and vinegar Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) MUNCHING on a mouthful of cod, the fish is light and melts in my mouth, while the batter is crispy and surprisingly grease-free. I'm at Yarm Road Fish and Chips in Darlington, which was crowned the UK's best fish and chip shop this year by the National Federation of Fish Fryers (NFFF), to see what the secret behind the takeaway's success is. Sign up for Scottish Sun newsletter Sign up 6 Lucy Andrews checks out the UK's best fish and chip shop in Darlington 6 We love a chippy tea - but does the UK's best fish and chip shop live up to the hype? 6 The cod and chips came in a generous portion, writes The Sun's deputy consumer editor Lucy Andrews I ask owner Will Burrell what the special ingredient is that makes his fish so tasty as I take another bite. I'm shocked to discover it's beef dripping, which is what the fillets are fried in. It's National Fish and Chips day today (June 6), and thousands of us are expected to tuck into the British staple to celebrate. The classic combo remains one of the nation's favourite meals. Brits spend £2 billion on takeaway fish and chips every year, according to the NFFF. It's only 11:20 in the morning, and the first customers of the day are starting to walk through Yarm Road Fish and Chip's doors. The takeaway has been here for eight years, and is run by Will, 30, and his parents Julie, 56, and Graeme, 62. Between them, they have 27 years of experience in the business. Every week, the shop serves 1,200 customers and Friday is their busiest day, when they usually serve 600 hungry locals. Although their menu includes beef burgers, chicken burgers and even halloumi fries, it's the premium Icelandic cod and chips that customers crave, said Will. 'It's our most popular order, it flies out through the door.' Will said. 'Fish and chips is a comfort food and ingrained in British culture - it's here to stay.' Secret to success 6 Regular customer John Wood with shop owner Will Burrell 6 Scott Henderson visits the chippy at least once a week 6 Donna Hodgson loves the friendly staff and yummy fish Customers are piling into the shop for their lunch, including regular customer John Wood, 65, from Middelton St George. He's ordering his favourite meal, cod and chips, and visits the takeaway once a fortnight. 'I usually get a small portion, but sometimes I get a large if I'm feeling hungry - I don't let the missus know though. 'I'm a truck driver so I go to fish and chips around the country, and this is the best one. 'The chips are excellent, and the batter on the fish isn't soggy and doesn't taste of old oil, which is what you get sometimes at other places. 'The prices are decent, and the portions are a really good size.' A regular portion of fish and chips costs £9.90 at Yarm Road Fish and Chips, 48p less than the national average of £10.38, according to the Office for National Statistics. The shop is able to keep prices affordable for customers because portion sizes are closely monitored and fish is cooked to order, which helps to minimise food waste. 'We're not shoving in chips and we weigh portions of fish so we can make sure our margins are right,' Will says. However, it has had to hike prices of all of its menu items by around 10% since 2020, when the cost of ingredients, energy bills, and staff wages all began to rocket. Despite the cost pressures, Yarm Road Fish and Chips is thriving, but other shops have been less lucky. Some 1,500 shops have had to close their doors over the past 15 years according to NFFF. Regular customer Scott Henderson, 56, who is a gas engineer from Blaydon, has come in to pick up his regular order of four cod bites, a side of curry sauce, and a fizzy drink for £6.50 at least once a week. 'It's good value and the staff are great, I know all their names and which football teams they support because I've been coming here for six years,' he said. 'The chips are chunky and cooked perfectly because they're crispy on the outside and fluffy on the middle, and the fish is always fresh. "The curry sauce you get from other places can be a bit like green water, but it has a bit of texture and spice here.' Donna Hodgson, 63, works at a nearby sheltered housing scheme and is here to pick up 12 portions of fish and chips for hungry residents. 'The fish is hot, light and fresh, and the batter is gorgeous,' she said. 'The staff are also lovely." Customers go wild for the free batter scraps that are dished out with every portion. 'Our customers either get a bag of them or we sprinkle it over the fish and chips. It's a real regional tradition, if you don't give out scraps you wouldn't do very well." Will says the secret behind the shop's great tasting cod is that the fish is frozen on the boat to keep it fresh and preserve flavour. Once the fish arrives at the shop, it's cooked to order and fried in beef dripping. To get the best flavour out of your meal, Will advises adding vinegar before the salt. I followed his advice, and it made a real difference to my meal. The vinegar is less overpowering this way, and doesn't mask the salty flavour you want from a fish and chips tea. My only regret is that I haven't been using his trick sooner - and I'll be sure to do it every time now.
The Sun
06-06-2025
- Business
- The Sun
I tried the UK's best fish and chips with secret batter ingredient and the right way to add salt and vinegar
MUNCHING on a mouthful of cod, the fish is light and melts in my mouth, while the batter is crispy and surprisingly grease-free. I'm at Yarm Road Fish and Chips in Darlington, which was crowned the UK's best fish and chip shop this year by the National Federation of Fish Fryers (NFFF), to see what the secret behind the takeaway's success is. 6 6 6 I ask owner Will Burrell what the special ingredient is that makes his fish so tasty as I take another bite. I'm shocked to discover it's beef dripping, which is what the fillets are fried in. It's National Fish and Chips day today (June 6), and thousands of us are expected to tuck into the British staple to celebrate. The classic combo remains one of the nation's favourite meals. Brits spend £2 billion on takeaway fish and chips every year, according to the NFFF. It's only 11:20 in the morning, and the first customers of the day are starting to walk through Yarm Road Fish and Chip's doors. The takeaway has been here for eight years, and is run by Will, 30, and his parents Julie, 56, and Graeme, 62. Between them, they have 27 years of experience in the business. Every week, the shop serves 1,200 customers and Friday is their busiest day, when they usually serve 600 hungry locals. Although their menu includes beef burgers, chicken burgers and even halloumi fries, it's the premium Icelandic cod and chips that customers crave, said Will. 'It's our most popular order, it flies out through the door.' Will said. 'Fish and chips is a comfort food and ingrained in British culture - it's here to stay.' Secret to success 6 6 6 Customers are piling into the shop for their lunch, including regular customer John Wood, 65, from Middelton St George. He's ordering his favourite meal, cod and chips, and visits the takeaway once a fortnight. 'I usually get a small portion, but sometimes I get a large if I'm feeling hungry - I don't let the missus know though. 'I'm a truck driver so I go to fish and chips around the country, and this is the best one. 'The chips are excellent, and the batter on the fish isn't soggy and doesn't taste of old oil, which is what you get sometimes at other places. 'The prices are decent, and the portions are a really good size.' A regular portion of fish and chips costs £9.90 at Yarm Road Fish and Chips, 48p less than the national average of £10.38, according to the Office for National Statistics. The shop is able to keep prices affordable for customers because portion sizes are closely monitored and fish is cooked to order, which helps to minimise food waste. 'We're not shoving in chips and we weigh portions of fish so we can make sure our margins are right,' Will says. However, it has had to hike prices of all of its menu items by around 10% since 2020, when the cost of ingredients, energy bills, and staff wages all began to rocket. Despite the cost pressures, Yarm Road Fish and Chips is thriving, but other shops have been less lucky. Some 1,500 shops have had to close their doors over the past 15 years according to NFFF. Regular customer Scott Henderson, 56, who is a gas engineer from Blaydon, has come in to pick up his regular order of four cod bites, a side of curry sauce, and a fizzy drink for £6.50 at least once a week. 'It's good value and the staff are great, I know all their names and which football teams they support because I've been coming here for six years,' he said. 'The chips are chunky and cooked perfectly because they're crispy on the outside and fluffy on the middle, and the fish is always fresh. "The curry sauce you get from other places can be a bit like green water, but it has a bit of texture and spice here.' Donna Hodgson, 63, works at a nearby sheltered housing scheme and is here to pick up 12 portions of fish and chips for hungry residents. 'The fish is hot, light and fresh, and the batter is gorgeous,' she said. 'The staff are also lovely." Customers go wild for the free batter scraps that are dished out with every portion. 'Our customers either get a bag of them or we sprinkle it over the fish and chips. It's a real regional tradition, if you don't give out scraps you wouldn't do very well." Will says the secret behind the shop's great tasting cod is that the fish is frozen on the boat to keep it fresh and preserve flavour. Once the fish arrives at the shop, it's cooked to order and fried in beef dripping. To get the best flavour out of your meal, Will advises adding vinegar before the salt. I followed his advice, and it made a real difference to my meal. The vinegar is less overpowering this way, and doesn't mask the salty flavour you want from a fish and chips tea. My only regret is that I haven't been using his trick sooner - and I'll be sure to do it every time now.
