Winning the 2024 Drywite Young Fish Frier of the Year competition has provided Jamie Russo with increased exposure, personal growth, and valuable networking opportunities. It’s why he is keen for other young friers to enter for 2025
In February, 23-year-old Jamie Russo, owner of Redcloak Fish Bar in Stonehaven, Aberdeen, was crowned Drywite Young Fish Frier of the Year.
It was Jamie’s second attempt at the title, and the recognition and publicity his win generated delivered an instant 40% boost to business as customers travelled not just from across the UK but also countries such as Germany and China to put Jamie’s award-winning frying skills to the test.
Still up 40% six months on, the benefits of winning have extended far beyond just an increase in trade. “It’s difficult when you do the same thing day in, day out to see where you can improve or know where the gaps in your knowledge are,” says Jamie. “That’s where the Drywite Young Fish Frier Competition is so good because it’s a great opportunity to explore that. The judges scrutinise what you do, and how you work and offer advice on how to improve.
“I made a lot of mistakes in my first year, but I got my feedback and learnt from that. I developed my knowledge and skills and that’s what it’s about – advancing yourself – and I’ve got a much better business now because of it.”
Opportunities, trips and support
The opportunities, trips and support available at every stage of the competition have been invaluable too. Jamie has visited Billingsgate Fish Market in London, participated in a trip to QBTEC in Holland to see Kiremko high efficiency frying ranges being manufactured, attended the KFE School of Frying Excellence Experience Day, and travelled to Norway courtesy of the Norwegian Seafood Council.
“You don’t have to win to take part in some of these trips, you just have to get to certain stages within the competition,” adds Jamie. “Being involved in the Drywite Young Fish Frier competition has also opened up a network of people including other young friers as well as people that have been in the industry a lot longer than me, such as Stuart Devine, Mark Petrou and Gordon Hilllan. I don’t have business partners so it’s great to have people to share ideas with and to advise and support me.”
Encouraging young friers to enter for 2025, saying entrants “have nothing to lose”, Jamie’s advice is to reach out to those who already have trophy cabinets full of awards, adding: “Learn from their experiences – whether that’s me, other friers or suppliers – reach out to absolutely anyone, don’t be scared.
“Winning has pushed me on, it’s made me want to improve myself and my business further. I’ve seen the shop get busier and I want to boost trade even more. I’m looking to enter other competitions and awards now.”
Although the ultimate goal is to win the award, for those that don’t there is still plenty to take away, says Jamie. “I didn’t win in my first year but I learnt so much from that and that was fundamental to my success this year. The advice during the judging rounds, the experienced people you meet, the trips you go on and the other young friers you make friendships with, the whole process is such a great experience and very rewarding.”
If you are a young frier or you have young friers working for you, why not enter? The competition closes on 17th September 2024. Click here for the criteria and how to enter.