Meeting Summary — NFFF Northern Ireland Industry Meeting

Bringing 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