Top 3 finalists announced for Staff & Training Development category in industry awards

Train Spotters!

Top 3 finalists announced for Staff & Training Development category in industry awards 2023

Sponsored by

Three fish and chip businesses from around the UK, have today been announced as finalists for the Staff & Training Development category, in the National Fish and Chip Awards 2023. The awards have been celebrating the best in the industry for over thirty years, and this category recognises excellence in developing staff teams’ skills and qualifications.

The top three business shortlisted are:

Jacksons Fish and Chips, Newton Abbot Stones Fish and Chips, Acton The Chesterford Group, Bishops Stortford

The Staff & Training Development category is sponsored by Blakemans, one of Europe’s leading manufacturers of sausage and meat products, and the awards are hosted by The National Federation of Fish Friers (NFFF), on the 28th of February 2023 at the Park Plaza Westminster Bridge.

Although the guest list is mainly industry-focused, tickets are open to all chip shop owners & the public and discounted accommodation is available with ticket sales. The awards will be presented by top comic and tv presenter Jason Manford.

The National Fish and Chip Awards is the largest UK-wide event dedicated to raising standards across the industry whilst supporting fish and chip related businesses. For more than 30 years, the awards have celebrated the nation’s favourite dish, while championing the eclectic eateries that hold up this loved British tradition. The National Federation of Fish Friers will host the inaugural awards in February 2023.

For further information on the National Fish and Chip Awards 2023 including how to buy tickets, please visit: www.thefishandchipawards.com.

The Class of ’54

Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.

RSPO-2-0677-16-100-00