Budget Reaction 2026
November 1, 2026
Excitement is rumbling on as five businesses are announced as semi-finalists in the Field to Frier category of the 2027 National Fish & Chip Awards.
Perfectly peeled and prepped potatoes may sound like simple steps in the chip-making process but there’s much more to it than meets the eye when it comes to producing consistently tasty portions of chips. From soil type, potato variety, to storage, portioning, oil selection and the all-important cooking technique, there’s a skilled kitchen maestro at work behind the frying range.
The Field to Frier award recognises and honours the UK’s best chippy chip connoisseurs through a one-of-a-kind assessment programme created by fish and chip entrepreneurs and industry experts. Participants are graded for their product expertise, sourcing knowledge, environmental and business acumen, employer responsibilities, customer service and, ultimately, how good their food tastes. The multiple rounds aim to maintain the high standards that keep the nation’s treasured dish at number one in the takeaway charts.
Five operators are hot on the heels of the 2026 Field to Frier champion The Fish Works in Largs, Scotland. Each has shown deep understanding of the craft and high-level attention to detail. They are:
Greater Manchester
Taylors, Stockport
Merseyside
The Good Catch (Freshfield), Sefton
Norfolk
Oxfordshire
Harrison’s Fish & Chip Co., Oxford
Scotland
Aberdeenshire
Garioch Fish Bar, Inverurie
The National Fish & Chip Awards is now in its 39th year of rewarding excellence across the industry and it’s run by trade association, the National Federation of Fish Friers (NFFF). Its president, Andrew Crook, explains that the Field to Frier is a popular category where participating fish and chip shops can showcase their great dedication to producing the most delicious chips.
“The Field to Frier semi-finalists are incredibly serious about what they serve and the effort they put in to making chips is extraordinary. They work closely with British farmers who operate at world-class level, the participants are studying everything from soil conditions and preparation methods to oil temperature, with science-like precision. The line-up is exceptional, and we are appreciative of all the innovation which continues to keep fish and chips relevant and incredibly tasty.”
Category sponsor Isle of Ely Produce is one of the UK’s leading potato suppliers, which has been delivering millions of bags of potatoes to the fish and chip sector alone for more than four decades. Co-sponsor Agrico produces the new Babylon potato variety which has been successfully trialled at fish and chip shops across the UK over the last few years.
Oliver Boutwood, director at Isle of Ely Produce, says: We have been educating fish and chip shops across the UK on how to choose, store, fry and finally serve the perfect chip. The
Field to Frier top 5 have all proved their knowledge thus far and we wish them luck in the
next round!”
Alex Moore, MD of Agrico UK, adds: “Many of these finalists have fried Babylon and continue to educate their customers on what breeds are best for them to use at different times of the year. We are proud to be part of this awards process.”
Current Field to Frier champion, The Fish Works is owned by Tiffany Irvin and her husband, Ross. In 2025 they invested in the ‘Potato Works’, a purpose-built, on-site potato preparation facility that has improved chipping process efficiency and enabled customers to see the potatoes being prepared.
Tiffany shares how the business has changed since the award win in February this year: “Winning the Field to Frier award back in February was a fantastic achievement for us and something we’re incredibly proud of. Since winning, the business has continued to go from strength to strength. We’ve certainly seen an increase in demand and have welcomed additional team members to help us keep up with how busy we’ve been. Being able to promote having the best chips in the UK certainly boosts sales.
“One of the most rewarding things to come from the award has been the interest from others within the industry. We’ve welcomed visits from fellow fish and chip shop operators who have been keen to see our dedicated Potato Works preparation unit and learn more about our processes. It’s been fantastic having the opportunity to share our knowledge, exchange ideas and hopefully inspire others to look at how they approach their own potato preparation.”
Tiffany continues: “We’ve always believed that producing great fish and chips starts long before anything reaches the fryer. The quality of our potatoes, how they’re prepared and the consistency of our processes are all hugely important to us, so having that commitment recognised on a national level has meant a great deal.
“For this year’s finalists, I’d say be incredibly proud of getting this far. The standard within our industry is exceptionally high and being recognised amongst the best is an achievement in itself. Keep striving to improve, never underestimate the importance of the humble chip and don’t be afraid to share your knowledge with others. As an industry, we all benefit when we learn from one another. Winning has been a brilliant experience for us, and we’d encourage anyone considering entering in future to go for it!”
The next stage for the semi-finalists is the interview round, where the panel of judges will select the three strongest to progress to the finals. The 2027 Field to Frier champion will be announced at the awards ceremony on 24 February at the Park Plaza Westminster Bridge in London.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
