top of page

Stuart Devine joins NFFF board of directors

Stuart Devine, operations director at The Ashvale, has joined the The National Federation of Fish Friers (NFFF) board of directors as regional director for Scotland.

Stuart started his journey in the fish and chip industry as a 16-year-old when he joined the Ashvale, working part time in between studying to become a PE teacher. From then Stuart has worked in every role in the business before becoming a trainee manager aged 18 and then a director of the business at 26.

The Ashvale operates seven shops across Aberdeenshire, employing over 150 staff. Stuart was award an MBE in the 2014 New Year’s honours list for his service to the industry and for charitable work.

On his appointment to the board of directors, Stuart said: “I’m delighted to join the NFFF board of directors, I have always been a passionate supporter of the NFFF and the work they undertake for our industry. To now be able to play my part in helping to move the industry further forward is exciting.

“I believe Scotland to have some of the best operators and the quality of fish and chips has never been healthier. We have lots of young, enthusiastic operators joining and helping to evolve the trade. These new operators are helping to push the industry forward, we are no longer just back street shops selling traditional fish and chips. We are offering more healthy options catering for different diets.

“The changes which have been taking place over recent years is great to see and I hope to be able to provide help, experience, and guidance to members in Scotland.”

NFFF president Andrew Crook welcomed Stuart to the board of directors, adding: “Stuart’s passion for fish and chips is second to none and his experience will help continue to push the NFFF and fish and chips forwards.

“Stuart is passionate about developing the industry to ensure fish and chips can continue to be a proudly British staple enjoyed by future generations, Stuart is also extremely focused on bringing the next generation of fish friers into the industry and into the NFFF.”

bottom of page