Young Heir Friers!
- austen
- 54 minutes ago
- 4 min read
UK’s best 10 young friers are on a roll towards industry award success
A group of young professionals have been named as semi-‘fry’-nalists in the Drywite Young Fish Frier of the Year category at the National Fish & Chip Awards 2026.
The talented individuals, aged 25 and under, who are hoping to become the 27th winner of the Drywite Young Fish Frier of the Year award, have been showcasing masterful skill when it comes to the intricacies of cooking the perfect portion of fish and chips.
The 10 candidates who are progressing through to the third round of the competition have shown standout talent and knowledge of different types of oil, chipping potatoes and frying techniques, among many other elements, to consistently deliver an excellent meal.
This year’s emerging industry trailblazers hoping to follow Drywite Young Fish Frier of the Year 2025 winner Glen Morrison of Garioch Fish Bar in Inverurie, Scotland, are:
Abigail Barker - Millers Fish and Chips in Haxby, Yorkshire
Kieran Bulpit - Donington Fish and Chips in Spalding, Lincolnshire
Amy Crombleholme - Hunters Fish & Chips in Louth, Lincolnshire
James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire
Matthew Faulkner - Cox's at the Lighthouse in St Neots, Cambridgeshire
Charlie James – Pier Point in Torquay, Devon
Ben Langlands - Anstruther Fish Bar in Anstruther, Scotland
Dylan MacDonald - Lows Traditional Fish & Chips in Aberdeen, Scotland
Jack Spencer - Queens Drive Fish & Chips in Ossett, Yorkshire
Megan White - Herts & Essex Foods - The Golden Fillet in Clacton, Essex
Kelvin Lee is the managing director of Drywite Ltd, which spearheaded the initiative 30 years ago, says the semi-finalists are a credit to the businesses they work at and the industry: “I am very pleased to see both new and old faces reaching this year’s Drywite Young Fish Frier of the Year semi-final, all are extremely talented young people, and I wish them all the very best of luck in the next round of the competition.”
Andrew Crook, president of the National Federation of Fish Friers (NFFF) which puts the event together, adds: “Each year this category gets even more amazing and our 2026 semi-finalists are in a league of their own. The approaches they take with prepping batter and potatoes, fish portioning and the many details that go into frying, are done with precision and great respect for the produce.
“These are ambitious individuals who are immersing themselves in industry experiences and training, they are visiting each other’s shops, sharing tips and pushing the boundaries of what they can do. It is refreshing to see and exciting to know that Britain’s treasured comfort food is in the hands of these extraordinary young professionals.”
Next on the menu for the 10 hopefuls is an in-depth assessment by experienced industry judges at the semi-finalists’ respective shops, where every aspect of their role will be examined. This will determine who the final few friers will be. The awards ceremony in London on 25 February at the Park Plaza Westminster Bridge will see one of them lifting the prestigious Drywite Young Fish Frier of the Year award.
Tickets for the fish and chip shop industry’s must-attend event are available now at https://thefishandchipawards.com/event-tickets/.
For more information on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
About the National Fish & Chip Awards:
The National Federation of Fish Friers (NFFF) is the organiser of the National Fish and Chip Awards and 2026 marks the 38th edition. It is open to all UK fish and chip businesses, with overseas operators welcome to enter the international category. As it’s run by the industry’s association, the expert guidance offered to entrants is of an exceptional level. In-depth scrutiny within the judging process covers every aspect of businesses – food, hygiene, sustainability (produce and operational practices), customer service, and industry knowledge. This ensures the nation receives high-quality food and an overall standout experience, while professionals in the industry have access to opportunities to further their growth. The awards also recognise fish and chip shops which are investing in their communities, making a difference to the environment around them and boosting the local economy. The principal sponsor for the 2026 awards is Seafood from Norway.
About Drywite:
Drywite Ltd celebrated 90 years in business in 2023, having evolved from the Pioneer Potato Company Ltd, which was founded in 1933 by HG Lee when his 14-year-old son Malcolm, who was working as a potato boy in a local fish & chip shop, had the inspired idea of selling ready peeled potatoes. To prevent his potatoes from discoloring when out of water, Malcolm and his father formulated their own preservative, which they called Drywite Potato Preparation, and it wasn’t long before it attracted the attention of local fish friers anxious to buy this marvelous product.
Having started his working life in a fish & chip shop, Malcolm Lee remained very closely involved with fish & chips and always encouraged young people to make a career in the industry, so in 1995, his son and daughter Kelvin Lee and Briar Wilkinson established Drywite Young Fish Frier of the Year in his memory. Today Drywite Ltd supplies a very wide range of products to the fish frying industry, which can be found at www.drywite.co.uk.
