
FROM THE TEMPLE TO THE PALACE
May 18, 2026Bringing together members of the fish and chip industry in Northern Ireland, alongside representatives from NFFF, suppliers and award-winning operators, the meeting covered a variety of topics including the challenges and opportunities currently facing the industry, the importance of effective marketing, fish supply and alternative species, Government lobbying and VAT reform, recruitment, operational pressures and lots more besides!
We had a great and productive time at the NFFF Northern Ireland Industry meeting recently.

Overview
The meeting brought together members of the fish and chip industry in Northern Ireland, alongside representatives from the National Federation of Fish Friers (NFFF), suppliers, and award-winning operators. The session focused on:
- Industry challenges and opportunities
- The impact of NFFF awards
- Marketing and storytelling
- Fish supply and alternative species
- Government lobbying and VAT reform
- Recruitment, staffing, and operational pressures
Key contributors included:
- Andrew Crook
- John Lavery
- Caroline Murphy
- Aman Dhesi
Key Themes & Discussion Points
1. The Value of NFFF Awards
A major part of the meeting focused on how entering the NFFF awards can transform businesses.
Insights from Award Winner (Scrap Box, York)
Aman shared the journey of The Scrap Box winning the 2026 Takeaway of the Year award.
Key points:
- Entering the awards increased visibility and credibility.
- Reaching the Top 40 generated a 20% increase in trade.
- Reaching the Top 20 added another 10% increase.
- Winning the national title doubled turnover (“100% up”) immediately afterward.
Aman stressed:
“Every business has a story — operators just need confidence to tell it.”
The group discussed how awards:
- Raise standards
- Unite operators
- Improve staff morale
- Create national recognition
- Drive PR and customer trust
2. Marketing, Social Media & Storytelling
A recurring message was that storytelling is now essential to business growth.
Examples discussed:
- TikTok and Instagram campaigns
- Collaborations with food influencers
- Using local press for credibility
- Creating narratives around sustainability and tradition
The meeting highlighted that:
- Customers respond to authentic stories
- Community identity matters
- Social media is now a critical low-cost marketing tool
Examples included:
- Videos about alternative fish species
- Educational content
- Behind-the-scenes frying and preparation videos
- Promoting traditional beef dripping cooking methods
3. Industry Challenges
Rising Costs
Operators discussed severe pressures from:
- VAT
- National Insurance increases
- Minimum wage increases
- Rising fish prices
- Energy costs
- Staffing shortages
Andrew Crook presented findings from an NFFF industry survey:
- Many businesses are reducing staffing levels
- Expansion plans are being cancelled
- Confidence in government support is extremely low
- VAT reform was identified as the industry’s biggest concern
The meeting emphasized that:
- Fish and chip shops are community businesses
- Independents are especially vulnerable
- Hospitality businesses need support to continue employing young people
4. Government Lobbying & VAT Reform
Andrew outlined ongoing lobbying work with UK government departments and MPs.
Key lobbying priorities:
- VAT reduction for hospitality
- Protection for small independent businesses
- Recognition of hospitality’s role in youth employment
- Opposition to employment legislation that increases burdens on SMEs
There was discussion about:
- The need for hospitality representation in government policy groups
- Concerns that policymakers do not understand small business realities
- Northern Ireland’s proposal for a hospitality VAT pilot scheme
5. Fish Supply & Alternative Species
Concerns Raised
The group discussed:
- Rising cod and haddock prices
- Reduced quotas
- Long-term supply concerns
- Pressure on distributors and suppliers
Alternative Species
A major theme was encouraging wider use of:
- Hake
- Pollock
- Coley
- Safe
- Other sustainable species
6. Beef Dripping & Traditional Cooking
The resurgence of beef dripping was highlighted as a major opportunity.
Discussion points:
- Customers increasingly value traditional cooking methods
- Dripping aligns with trends toward less processed food
- Social media has accelerated interest
- Many shops are now promoting dripping publicly
Suppliers reported:
- Growing demand across the UK
- Increased adoption in areas traditionally dominated by vegetable oils
7. Recruitment & Staffing Challenges
Operators reported:
- Difficulty recruiting and retaining staff
- Rising wage costs
- Reduced staffing levels
- Concerns around training investment
Andrew highlighted:
- Young workers require more support and training
- Government policies may unintentionally reduce youth employment opportunities
- Hospitality remains one of the few sectors heavily reliant on people rather than automation
Overall Tone & Conclusions
The meeting balanced concern about current economic pressures with optimism about the future of the industry.
Strong recurring messages included:
- Collaboration across the industry is essential
- Communication between operators needs to improve
- Marketing and storytelling are now crucial skills
- Fish and chip shops remain culturally important community businesses
- The industry must adapt through innovation, alternative species, and better promotion
The overall conclusion was that while the sector faces serious challenges, operators who:
- embrace change,
- communicate their story,
- engage with customers,
- and work collectively
will be best placed to succeed.
Meeting Summary — NFFF Northern Ireland Industry Meeting
Overview
The meeting brought together members of the fish and chip industry in Northern Ireland, alongside representatives from the National Federation of Fish Friers (NFFF), suppliers, and award-winning operators. The session focused on:
- Industry challenges and opportunities
- The impact of NFFF awards
- Marketing and storytelling
- Fish supply and alternative species
- Government lobbying and VAT reform
- Recruitment, staffing, and operational pressures
Key contributors included:
- Andrew Crook
- John Lavery
- Caroline Murphy
- Amen Dhesi
Key Themes & Discussion Points
1. The Value of NFFF Awards
A major part of the meeting focused on how entering the NFFF awards can transform businesses.
Insights from Award Winner (Scrap Box, York)
Amman shared the journey of The Scrap Box winning the 2026 Takeaway of the Year award.
Key points:
- Entering the awards increased visibility and credibility.
- Reaching the Top 40 generated a 20% increase in trade.
- Reaching the Top 20 added another 10% increase.
- Winning the national title doubled turnover (“100% up”) immediately afterward.
Amman stressed:
“Every business has a story — operators just need confidence to tell it.”
The group discussed how awards:
- Raise standards
- Unite operators
- Improve staff morale
- Create national recognition
- Drive PR and customer trust
2. Marketing, Social Media & Storytelling
A recurring message was that storytelling is now essential to business growth.
Examples discussed:
- TikTok and Instagram campaigns
- Collaborations with food influencers
- Using local press for credibility
- Creating narratives around sustainability and tradition
The meeting highlighted that:
- Customers respond to authentic stories
- Community identity matters
- Social media is now a critical low-cost marketing tool
Examples included:
- Videos about alternative fish species
- Educational content
- Behind-the-scenes frying and preparation videos
- Promoting traditional beef dripping cooking methods
3. Industry Challenges
Rising Costs
Operators discussed severe pressures from:
- VAT
- National Insurance increases
- Minimum wage increases
- Rising fish prices
- Energy costs
- Staffing shortages
Andrew Crook presented findings from an NFFF industry survey:
- Many businesses are reducing staffing levels
- Expansion plans are being cancelled
- Confidence in government support is extremely low
- VAT reform was identified as the industry’s biggest concern
The meeting emphasized that:
- Fish and chip shops are community businesses
- Independents are especially vulnerable
- Hospitality businesses need support to continue employing young people
4. Government Lobbying & VAT Reform
Andrew outlined ongoing lobbying work with UK government departments and MPs.
Key lobbying priorities:
- VAT reduction for hospitality
- Protection for small independent businesses
- Recognition of hospitality’s role in youth employment
- Opposition to employment legislation that increases burdens on SMEs
There was discussion about:
- The need for hospitality representation in government policy groups
- Concerns that policymakers do not understand small business realities
- Northern Ireland’s proposal for a hospitality VAT pilot scheme
5. Fish Supply & Alternative Species
Concerns Raised
The group discussed:
- Rising cod and haddock prices
- Reduced quotas
- Long-term supply concerns
- Pressure on distributors and suppliers
Alternative Species
A major theme was encouraging wider use of:
- Hake
- Pollock
- Coley
- Safe
- Other sustainable species
6. Beef Dripping & Traditional Cooking
The resurgence of beef dripping was highlighted as a major opportunity.
Discussion points:
- Customers increasingly value traditional cooking methods
- Dripping aligns with trends toward less processed food
- Social media has accelerated interest
- Many shops are now promoting dripping publicly
Suppliers reported:
- Growing demand across the UK
- Increased adoption in areas traditionally dominated by vegetable oils
7. Recruitment & Staffing Challenges
Operators reported:
- Difficulty recruiting and retaining staff
- Rising wage costs
- Reduced staffing levels
- Concerns around training investment
Andrew highlighted:
- Young workers require more support and training
- Government policies may unintentionally reduce youth employment opportunities
- Hospitality remains one of the few sectors heavily reliant on people rather than automation
Overall Tone & Conclusions
The meeting balanced concern about current economic pressures with optimism about the future of the industry.
Strong recurring messages included:
- Collaboration across the industry is essential
- Communication between operators needs to improve
- Marketing and storytelling are now crucial skills
- Fish and chip shops remain culturally important community businesses
- The industry must adapt through innovation, alternative species, and better promotion
The overall conclusion was that while the sector faces serious challenges, operators who:
- embrace change,
- communicate their story,
- engage with customers,
- and work collectively
will be best placed to succeed.



