About
NFFF

Started by friers,
Run by friers, since 1913

Local fish frying associations had begun cropping up around the country towards the end of the 19th century, providing solidarity for friers as the industry grew. But it wasn't until the 11th November 1913 that something bigger was realised. Manchester was where it all began, or to be precise the Albion Hotel where delegates from 17 local fish frying organisations gathered with the intention to create a singular national body capable of protecting the interests of the trade.

That meeting, called by the Manchester, Salford and District Fish Friers Association was to form the National Federation of Fish Friers Associations. The first secretary was William Loftas and the membership fee was one shilling per year.

Throughout the early part of the 20th century growth of the NFFF was up and down and in no doubt affected by the two world wars, but early champions such as General Secretary Jackson Tomlinson MBE and twice President Henry Youngman cemented the existence and requirement of a fish frying trade body with membership peaking at 10,914 in 1947.

The early years of the NFFF were marred by rivalry within the trade and several breakaway organisations may have put an end to one national body representing fish friers. In 1923 the Northern Counties Federation came into existence drawing members away from the NFFF only for the breakaway body to become re-united a year later. Several years later in 1968 a similar situation arose when the London and Home Counties Association broke away, again, to re-join later in 1991.


To protect and promote

The efforts of the NFFF throughout the years have acquired a great respect within the frying community. The NFFF’s maintenance of the fish frying industry and the representation of fish friers has created a supportive infrastructure.

In 2013, the NFFF celebrated its centenary year, 100 years of helping the fish frier. Represented by Regional Directors up and down the country we still work on the same values that we were founded on and will continue to work hard to protect and promote our National dish for as long as people continue to enjoy fish and chips.

Preserving the supply of goods

The work of the Federation ensured the supply of raw materials used to make fish and chips was consistently preserved.

Pricing control & safeguarding

NFFF’s influence led to price controls for fish, a plan for emergency fish distribution, potato subsidies and a safeguard on oil and fat supplies.

Recognising your qualities

The introduction of the first recognised fish frying qualifications with the City and Guilds in Fish Frying practice introduced in 1993.

NFFF is in your
corner

Friers were well represented on issues such as Sunday closing, VAT, food labelling and Health & Safety and Hygiene legislation.

How we have changed
Through the years

Our past presidents

Our life members