We once again hosted the Drywite Young Fish Frier semi-finalists on a trip to Holland, providing an invaluable experience for the industry’s future stars.
The two-day trip centred around a tour of the QBTEC factory in Woerden where our Kiremko frying ranges are manufactured, as well as visits to local fish restaurants, food markets and chip concepts, and an overnight stay at the boutique Van Rossum Stadshotel. The young friers included:
- Abigail Barker – Millers Fish & Chips, Haxby (near York), Yorkshire
- Kieran Bulpit –Linfords Traditional Fish & Chips, Market Deeping, Lincolnshire
- James Ellams – Fish & Chips @ Weston Grove, Chester, Cheshire
- Sebastian Harding Crook – Squires in Braunton, Devon
- Charlie James – Pier Point Fish & Chips, Torquay, Devon
- Charlie Knox – The Carron in Stonehaven, Aberdeenshire, Scotland
- Glen Morrison – Garioch Fish Bar, Inverurie, Scotland
Accompanying the group was current Drywite Young Fish Frier Jamie Russo, owner of Redcloak Fish Bar in Stonehaven, Aberdeen.
The trip encouraged valuable discussions and knowledge-sharing among the semi-finalists, with Jamie commenting: “The director at QBTEC asked what we’d like in a frying range, which sparked great conversations about our different practices. Someone might suggest an idea that wouldn’t work for one person but would be perfect for another. It was a great chance to bounce ideas off each other.”
Jamie also highlighted how crucial opportunities like these are for the next generation of fish and chip shop owners. “This is the future of fish and chips. Many of the industry’s big hitters have been around longer than some of us have been alive, and soon, they’ll want to retire. It’s up to us to keep the industry moving forward. Having this opportunity to meet each other, share ideas, and make connections is invaluable.”
Nurturing young talent
Recognising our commitment to nurturing young talent, Jamie adds: “One of the best things about the awards is the opportunities they create. KFE investing in the future of fish and chips is fantastic, and I truly appreciate the time they dedicate to the young friers.”
Emphasising how beneficial visiting the QBTEC factory was in helping him grow his business, Jamie says: ”I was fortunate enough to visit the QBTEC factory in 2019 when I first entered the competition, but it was brilliant to go back because since then, they’ve completed a 2,000sqft extension. We’re always looking at moving forward, getting our equipment and practices up to date so it’s fantastic to see that KFE are evolving too. They even had robots going around moving pallets. It was very much a look into the future.”
During the tour, the semi-finalists got to see the intricate mechanics of the frying ranges up close. Jamie comments: “We got to see each stage of production, from digital designs in the planning room to the final assembly of the frying ranges. We usually just see this chunk of stainless steel with buttons on it, but there’s so much more beneath the surface – copper at the bottom of the pans for heat distribution, all the wiring and cabling – it’s fascinating. It makes you appreciate the craftsmanship that goes into these machines.”
Tanya Henderson, Managing Director at KFE, adds: “It was a fantastic trip, and we’ve been proud to host it for several years now. Supporting the next generation of fish friers by showcasing the industry’s advancements and inspiring them to stay and grow within the trade is incredibly important to us. We hope that experiences like this will encourage even more young friers to enter the competition next year.”
Since returning from Holland, the Drywite Young Fish Frier finalists for 2025 have been revealed as: Abigail Barker of Millers Fish & Chips, James Ellams of Fish & Chips @ Weston Grove, Sebastian Harding Crook of Squires, and Glen Morrison of Garioch Fish Bar. The winner will be announced at The National Fish & Chip Awards in London on Wednesday 26th February.