Photo essay: Frying high with the help of champion chippers

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They are the team offering advice to help young fish friers batter the competition.

Tucked away on a street in Meanwood, the National Federation of Fish Friers (NFFF) is on hand with its very own training school.

Pictured student Jose Lourenco stacking the cooked fish. PIC: James Hardisty

Pictured student Jose Lourenco stacking the cooked fish. PIC: James Hardisty

And it is there where students are given the chance to learn about the art of frying, filleting and chipping.

The team at the Federation’s headquarters also put pupils through their paces with the Quality Award scheme in their mock fish and chip shops.

Young friers have to show the judging panel how they prepare and serve one of the country’s most popular dishes.

The NFFF is the official body which represents around 10,500 fish and chip shops across the length and breadth of the country.

Student Ian Newitt, and Richard Wardell, (NFFF Trainer), admiring the quality of a freshly filleted fish, before frying. PIC: James Hardisty

Student Ian Newitt, and Richard Wardell, (NFFF Trainer), admiring the quality of a freshly filleted fish, before frying. PIC: James Hardisty

An artist's impression of part of the architect's new plans for Flaxby Park.

Major plans for new village near Harrogare are tabled