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Final five Young Fish Friers announced


Last year's runner-up Alex Walker is back in the Young Fish Frier of the Year Award final five again for 2020

Having been put through their paces in a day-long practical assessment, the final five in the 2020 Drywite Young Fish Frier of the Year Award have been announced.


The ten semi-finalists were whittled down to five after demonstrating key skills including prepping potatoes and batter, as well as frying fish. This was followed by a personal presentation and media interview, all carried out at the NFFF Training School in Leeds. 


The final five chosen by the judges as the best are:


• Adam Hutton, The Wetherby Whaler, Wetherby , Yorkshire

• Alex Walker, Low's Traditional Fish and Chips, Berryden, Aberdeenshire

• Charlie Collins, Frydales, Syston, Leicestershire

• Jordan Profitt, Packet Bridge, Lancashire

• Stephen Holden, Packet Bridge, Lancashire


Commenting on the final five, head judge Mark Drummond said: "Judging the Drywite Young Fish Frier of the Year Competition is always an honour. Seeing the skills, knowledge and passion of young people in our industry is so rewarding and it’s very clear that the future of the industry is in very good hands."


Marcus Coleman, chief executive at Seafish, added:We’re extremely proud of the top five candidates, who have showcased their skills and talent at every stage of the judging process. The Drywite Young Fish Frier of the Year Competition is a stand out category in the National Fish & Chip Awards, and the enthusiasm these young people have shown for their profession is truly admirable. They are the future of the fish and chip industry and we wish them all the very best of luck in the final round and beyond.”


The final stage of the competition, which will decide the winner, entails a mystery shop visit when the young fish friers will be judged on their practical skills within their own working environment.


The result will be announced at The National Fish & Chip Awards  ceremony in London on 23rd January 2020.

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