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Latest Climb News - 30/01/2008


Hi Everyone

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.

Climb Update

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.

Finally Finished

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.

New Heights!

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.

May Updates

Phase 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.

Phase 2 of the extension our new office complex and staff facilities is on target for completion in early July.

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.

March Update

Things 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 Flatfish’s 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 built extension.

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 sustainable sources.

This project will bring the companies investment to the site to over £5 million in little over 4 years.

Flatfish 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.

Award Winners

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.

New Heights

Steve Stansfield and his brother Kevin who together raised over £10,000 for charity by climbing mount Kilimanjaro in Africa


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