Spring Newsletter 2024

Fresh fish is fantastic.

But at Collins, we believe frozen is just as fab.

And not only is the taste on par, but there are a ton of other positives that frozen can bring to your table – and your pocket.

The obvious one is price. On average, frozen fish is notably cheaper than buying it fresh that day from a market or wholesaler.

With businesses running on increasingly fine margins and bills higher than ever, that saving can be a difference maker.

Yet some traders feel that the price is worth it, and that fresh food means tastier, better-quality fish.

But given Collins’ catch are frozen at sea mere minutes after leaving the icy water, our range is equal to anything you’d find at your local fishmonger.

There’s a real myth around frozen food that refuses to be busted.

According to a recent industry survey, one in three Brits believe frozen is inferior to fresh food, and most people in the UK have concerns over its quality.

Yet as a nation we still devour around ￡9bn of frozen food each year, while the British Food Federation also revealed recently that 38 per cent of us are buying more frozen food than a year ago.

So, the proof over quality and taste is in the pudding – and then there’s the environmental benefits frozen fish brings.

As a planet, we waste far too much precious food.

According to the WWF, around 38 million tonnes of fish caught across the world is wasted each year – approximately 40 per cent of all the fish taken from our seas and oceans.

That’s a shocking sum – yet freezing our hauls can help slash that figure.

And we need to. Our fish are finite, and we can’t sustain our planet’s wonderful natural resources if, every year, we waste almost half of the fish we catch.

That’s why buying frozen isn’t just about saving money and time – it is about helping to save and sustain our planet.

And with Collins, you can play your part without running the risk of sacrificing flavour and freshness.

We believe our frozen catch is as good as fresh – and we are confident you will too.

Company News

Back from Sea

The Kirkella is home.

Our flagship vessel docked in Hull recently, having completed its first trip of 2024.

The Kirkella is a true titan of the fishing industry, and the largest deep-sea trawler in Britain.

The vessel cost ￡52m to construct and has everything from a gym to a cinema to help the 30-person crew unwind following their 12-hour shifts at sea.

And upon arrival at its Easy Yorkshire home port, Martin Robson and Jill Saint – from our North East depot – greeted the team from Whitby’s Fish and Chips, in Doncaster, for a tour of the vessel.

Welcome home crew – and welcome home Kirkella!

Frying high!

A big congrats are in order for the superb team at Bells Fish and Chips after they scooped not one but TWO awards at the National Fish & Chip Awards.

The Durham based chippy was crowned Best Multiple Operator as well as coming top in the ‘Field to Fryer’ category.

And our lovely customers at Yarm Road Fish and Chips were also celebrating, after the popular Darlington chippy finished ‘second plaice’ in the final of National Fish and Chip Takeaway of the Year.

We also want to say a deserved well done to all of our other customers who made the final shortlists, you’ve done yourselves proud!

Oliver's Fish and Chips, Redcar

Oliver’s is a family run business, co-owned by Michael and Helen Roberts.? On entering the restaurant, we were warmly greeted by both Michael and Helen, both of whom speak to our sales administrator Carol.? After a friendly catch up, we sat down with Michael for a Q&A session, to find out a little bit about the Oliver’s empire.

When did Oliver’s first open its doors?

Olivers Restaurant was established back in 2011/2012.? Both the restaurant and the takeaway were run as one business until 2015, when we purchased the building opposite and moved the takeaway to the new location.? We employ around 20 staff between the 2 locations.

Can you tell us a bit about the history of your business?

In? December 2011, we bought an established restaurant and takeaway.? We renovated and modernised the premises, and after a year we rebranded the business.? The restaurant was named after our son Oliver, he was born after IVF treatment and his birth inspired the name of the restaurant.? In 2015, the opportunity arose to take over the business that is now home to the takeaway. ?We acquired the premises, converted it into the takeaway so to keep the restaurant and takeaway separate, and that’s where we are today!

What is your favourite thing about running your shops?

The enjoyment we get from seeing people enjoy our food, reading the positive reviews, welcoming returning customers and friendly faces.? That’s what it’s all about.

What do you find the most challenging about running your business?

Probably staff rotas, making sure everyone gets the right number of hours and every shift is covered.? Also, making sure that everything that goes out is of the highest quality.? There is a lot that goes on behind the scenes, from stock ordering, accounts and wages and everything else in between.??? Every aspect presents a challenge, but we love what we do and keep smiling!

What is the most popular thing on your menu?

It has to be fish!? I think it goes without saying!? Fish and Chips, whether bought separately or as a meal are definitely the most popular items on the menu.

Tell us a bit about your past experience in the industry.

I’ve been in the industry for over 25 years.? I started out with my dad many years ago, we built up to 3 shops and then downsized.? I went out on my own, and then together, with my wife Helen, in 2011 we acquired Oliver’s.? It’s been quite a journey with many ups and downs, laughs and tears, but we enjoy it.? We are passionate about what we do, passionate about fish and chips and we do enjoy it.?

To read the full case study, click here

Meet the team - Carol

?What does your role entail?

I work in sales and spend most of my day on the phone to customers, taking orders, negotiating prices, and discussing the current stock we have on offer.

I also input the orders and produce the days picking lists so that the drivers know what products they need on their van.

I convert the orders into invoices for the customers and plan the routes for the drivers, making sure every order is on the correct van.

I also do the answer machine from home, every other week. ?At 10pm, any orders that are left on the answer machine are processed, and invoiced, ready for the drivers to add to their run the next morning.

How long have you worked at Collins Seafoods?

I joined Collins on a YTS in 1988 and stayed for 2 years whilst I completed my course. ?I left for a few years and came back in 1996, I have been here ever since!

What do you enjoy about your role?

I enjoy talking to people. ?I have built relationships with customers as we speak on a daily basis. ?Over the years I have have spoken to different generations throughout a family business and I feel like I know them. ?I also enjoy my role in sales and no 2 days are ever the same.

What are your hobbies outside of work?

My garden. ?I can lose hours in the garden, I love pottering. ?I enjoy walking the dog and going out with friends. ?I also love going on holiday!