the latest news brought to you by the NFFF
Use our filter and archive to find the latest industry news, also find out what’s going on in the National Federation of Fish Friers:
Mitchell Potatoes join as an NFFF Associate Member
2019-08-21
The National Federation of Fish Friers Ltd (NFFF) is delighted to announce Mitchell Potatoes as the latest organisation to become an NFFF Associate Member.
NFFF Associate Members play an essential role in…
Future of Fish and Chips looks bright as the UK's Top 5 Young Fish Friers are named
2019-08-20
The UK’s best Young Fish Friers have been revealed today with the announcement of the top five finalists in the Drywite Young Fish Frier of the Year Competition. The remaining…
Stories from the tale end....it’s back to school
2019-08-19
Written by Lorraine Arnold, Paignton Pier Chippy
“What you going there for?” asked someone when I said I was going on the three day NFFF course “I thought…
UK’S BEST FISH AND CHIP CHAINS NAMED IN NATIONAL AWARDS SHORTLIST
2019-08-13
The UK’s three best multiple fish and chip business have been revealed today, netting a place on the shortlist for the Best Multiple Fish and Chip Operator Award, one of…
NFFF AGM - Nominations for Regional Directors Deadline
2019-08-09
Tomorrow, Saturday 10th August, is the final deadline for the NFFF to receive your ‘Nominations for Regional Directors’.
You still have time to nominate. Simply visit the NFFF Member Area,…
OUT NOW - ISSUE 5 OF THE FISH FRIERS REVIEW
2019-08-08
First published in 1925, the Fish Friers Review is the official journal of the NFFF, and the fish and chip industry ……… welcome to issue 5!
In this issue we…
NFFF WORKSHOP DATE ANNOUNCED
2019-08-08
NFFF Workshop – Coatbridge, Scotland
Monday 19th August 2019
10:30 – 14:00*
JOIN US – Our latest NFFF Workshop will be taking place on Monday 19th August 2019 in the…
IT’S IN THE GENES
2019-08-07
In the latest issue of the Fish Friers Review we talk to former NFFF Training Academy student Jason Haslam who attended a ‘One-day Practical Guide to Fish Frying’ as three…
