Latest Climb News - 30/01/2008
JUST RECIEVED FROM RICHARD IN ARGENTINA
First time I have had a shower since 9th Jan
Made it to 6300m
First few days treking in temps of +30-35 in the vass valley was very hard with the heat just dehydrating us.
From the Vass Valley to base camp Argentina is one of the most hardest routs to the mount summit attempt taking us 3 days to get to base camp then on to camp 1 at 4600m then on to camp 2 at 5040m having a days rest at each camp to acclimatise 5400m then on to camp 3 at 6000m were we camped for 4 nights Dave was taking temps every day and inside our tents he recorded temps of -18 waking up to frost inside our tents and melting snow and ice to cook our food and make drinks with , we had to drink a min of 5L per day ref to the altitude absorbing the moisture out of our body's and dehydrating us and I can tell you that was hard work in its self trying to cook at the altitude just doing your boots up was so hard you can not move fast but just take one step at a time very hard to explain if you haven't been at that altitude just breathing was so hard too even drinking taking a sip
After 3 days treaking I had to get a sherper to carry my back pack due to the fact that when I was ill due to pulling my intercostals mussels (back last year Jan - March when I was in and out of hospital ect) the pack was pulling on my chest (my pack was about 25Kg) and treking 7-10hr days that was a no go + caring 4 to 5L of water a day to keep me alive and eating proteIn bars and sugar supplements to give me strength I sill lost 10Kg in weight and john had to do some serious first aid on both of my feet due to some really I mean really bad blisters to my heals so bad from the heat they were bleeding but I was able to carry on .
Mark and Dave went down with altitude sickness the day before we were due to attempt the summit
Roberto and Andy got frost bite on there hands and feet (-28-37) so John our team leader made the agonising decision and turned us around before it was too late to treat them and we ran out of food-rations. The fact that we had camp at 6000m and we were deteriorating fast due to the altitude had I no choice but to go down with them and knowing that that was the last chance I had to summit the mountain I know myself I could have made the sumit.
I fell about 4-7 times over the trip but on the way back down I fell about 50 feet and fubared my leg and had to trek 10hr next day from base camp to the roadside with my bad leg
I can tell you for a fact this was no walk more climbing then walking, treking for 7-10hr days from temps in the Vass Valley of+35 to getting to the summit of tep of-28-37 with 50mile winds and snow blizzards land slides and crossing glazers with our mountain boots and ice axes
Ref to one of the treks, we crossed from base camp to camp 1 , as we crossed parts of the Glazer they were collapsing around us due to the mid day heat cording the ice now to see it was amazing crashing down at any time
John our team leader said that this mountain was harder then Killy (Kilimanjaro) and base camp Everest
At the time we were camped at 6000m 3 people were killed due to temp and land slides, one of the USA teams had 12 people in there team and only one summated just to give you an idea how hard this mountain really is and if not for the above I would have been on the top with John we are both upset that we had to go down but we were only a few100mt from the top but that was about 6-7 hr and that's why he could not risk Roberto and Andy's frost bite with 6-7 hr teak back from the summit they would have been at to much risk and john and I would have not had the strength to help them down
See You soon over and out Rich.
Sorry we have not been able to keep you fully informed on the climb progress but due to communication problems contact has been very limited. The latest short communication that we have received says that the weather has been very bad putting them approx 4 days behind, they hope to attempt the sumit in the next day or two but food is now a major concern as they are running very low.
The Countdown Begins
Richard Stansfield starts the first leg of his journey today: Richard will fly out to Argentina and start acclimatizing for his attempt on Mount Aconcagua. Richard has spent many weeks training and preparing for the trip which will require him to carry a back pack weighing up to 80lb for 20 days.
Mount Aconcagua is located in Argentina close to the Chilean border and part of the Andes range, the mountain is 22,829 ft and is the highest mountain in the Americas. Richard is taking the opportunity to raise money for Grimsby special needs school Cambridge Park and would like to twist as many arms as possible to sponsor him for the climb.
Flatfish is covering all the costs of the trip so all donations will go to the school. Should you wish to donate please make cheques payable to Cambridge Park School but please send them to Flatfish for presenting on Richards Return in February. Please keep logging on for all the latest news reports on Richards Mountain Attempt.
Managing Director Steve Stansfield (2nd left) with fellow directors celebrate the completion of the factory and office extensions.
"I'm Telling you, it will not fit in the filleting machine!!"
Factory manager Neil Cass and Engineer Chris Smith with a resent buy of fantastic large Plaice.
Flatfish Director Richard Stansfield will be climbing to new heights next year:
In an attempt to follow in the footsteps of Matthias Zubrigge of the Fitzgerald Expedition, January 1897, the first man to reach the summit, Richard is in training to take on the might of the great Mount Aconcagua. At 22,829ft/6962m Aconcagua is the largest mountain in the Americans, lying on Argentinean border with Chile, forming part of the Andes. In addition to coping with Altitude Sickness experienced after 4000m, carrying a 50 -60 lb pack, his choice to do the climb in January 2008 means he will also have to deal with potentially extreme weather and night temperatures of -20oC.
Richard is undertaking this challenging in a bid to raise much needed funds for his favourite charity Friends of Cambridge Park School. Cambridge Park School, in Richards home town, is a day, community and special school for boys and girls aged between 3 to 16 who have a variety of special needs ranging from moderate learning difficulties, behaviour and emotional issues, to Autism and Apergers.
If you would like to sponsor Richard for the climb please contact him on 01472 245851 or email: Richard.Stansfield@flatfish-ltd.co.uk
All donations and sponsorship will go direct to the charity as Richard and Flatfish will be funding the trip.
1 of our new factory extension is nearing completion
with the building work for this stage finished, we are
at present commissioning the equipment ready for the
start of the Lemon sole season.
2 of the extension our new office complex and
staff facilities is on target for completion in early
Fantastic response at the IFE!
Flatfish Launches its new
look Bluemarlin Brand at the IFE, with a new website
www.bluemarlinbrand.com and a product launch of its
new Tuna Goujons at the show proved to be a great success.
are really moving now, the walls and outer fabrication
are nearly complete and the internal walls are in.
February 20th update - Look we've got a roof!
February 1st Update - Starting to take shape
The Diggers move in
Work has now started on the
new £1.3 million extension, during the next 3
months we will show you how the build is progressing
and keep you updated on events.
Final approval has been given
by Flatfishs Managing Director, Steve
Stansfield, for a new £1.3 million factory
extension. Working closely with major companies
in Germany Iceland and Norway some of the most
modern bespoke seafood processing equipment
in the World will be installed in a new purpose
Building work will commence before
Christmas with an expected completion date of
April 2007. The extension will give Flatfish
a third more additional processing, storage
and chilled environments and will include a
full facelift to the exterior of the existing
building with new staff facilities to accommodate
the companies growing staff levels.
The new facilities are expected
to create upto 15 new jobs bringing the companies
employment level to over 90 staff.
The new facilities will give Flatfish
the unique ability to be able to keep complete
control of its Lemon Sole supplies by means
of modern computerised grading and batching
systems, keeping track of fish from catch boat
to box. The new equipment will become an integral
part of the systems that will aid the companies
commitment towards only using fish caught from
This project will bring the companies
investment to the site to over £5 million
in little over 4 years.
announces its commitment to encourage and
promote Lemon Sole sustainability...
Mr Steve Stansfield managing director
of Flatfish, one of Europe's largest Lemon Sole
processors pledged his full support and commitment
towards sustainable fishing.
The company's Lemon Sole Sustainability
policy released on August 1st states that all
contract vessels supplying Flatfish will be
encouraged to employ sustainable fishing methods.
Fish will only be purchased from catches caught
from well managed sources, the company will
phase out fish caught by the Beam trawl method
and the enviromentaly friendlier Sein trawl
methods will be encouraged.
The company will also, where possible, only
purchase Whole Lemon sole above 25cm in size
(mature fish) this will ensure that the fish
get a chance to mature and breed which will
benefit the species and encourage sustainable
supplies for future generations.
The company also states that all
future product development undertaken by Flatfish
and Companies supplying Flatfish will take into
account the companies policys and its commitment
towards encouraging sustanability for all species.
BRC Global Standard
The Flatfish management team proudly
present the new BRC Global Standard - Food Issue 4 accreditation,
gained with a prestigious A grade.
Flatfish at the Awards
Managing Director Steven Stansfield
was presented with 3 awards at the Recent N.E.Lincs
Business Awards.The presentations were made by Rory
Underwood MBE and Helen Fospero with fellow Directors
and Managers present.
Flatfish Welcomes new members to the team
Directors Richard Stansfieldand Nigel
Clark welcome new Factory Manager Neil Cass (far left)
and Coldstore and transport Manger Mark Collett (far
right) to the company
Flatfish races ahead
The Flatfish stand at the recent
fast food exhibition held at the NEC.
Winners of 2003/ 2004 pride in Seafood
National award presented to managing director Steve
Stansfield by minister of fisheries Ben Bradshaw
Enjoyable time in Brussels
Flatfish exhibited at the Brussels
Seafood Expo for the first time this year, Sales Director
Richard Stansfield said "It seems like we fed the
whole of Brussels we cooked over half a ton of Goujons
at the show" a fantastic 3 days.
Managing Director Steven Stansfield
with Sales Director Richard Stansfield right and Technical
Manager Stephen Munnings left.
Steve Stansfield and his brother
Kevin who together raised over £10,000 for charity
by climbing mount Kilimanjaro in Africa