The shortlist for the Staff Training and Development award in the National Fish & Chip Awards 2013, organised by Seafish, the authority on seafood, has been announced. The shortlisted shops are– Frankie^s in Brae, Shetland Harbourside Traditional Fish & Chips in Plymouth, Devon Taylors in Stockport, Greater Manchester The finalists will now attempt to ‘out-fry^ each other in the bid to walk away with the coveted accolade at the evening awards ceremony at the prestigious Lancaster London hotel in London on 24 January 2013.

2013 marks a special year for the awards as they celebrate their 25th anniversary, promising to make the final event even more special and the judging team determined to find a worthy winner to walk away with the coveted title.

Each of the three shortlisted shops have been judged on a variety of criteria including staff interview notes, business training policy and staff appraisal procedures. They will now be visited individually by members of the judging panel who will determine the overall winner.

Organised by Seafish, the authority on seafood, the Staff Training and Development Award recognises outstanding approaches to staff training and education.

The award is sponsored by Blakemans, one of Europe^s leading manufacturers of sausage and meat products.

Phil Blakeman, managing director for James T Blakeman & Co Ltd said: "Once again the competition has raised the bar for exemplary standards within our industry.”

"This year enthusiastic entrants have achieved the utmost admiration of James T. Blakeman & Co.Ltd. for their diligent approach in both the preparation, and conducive working relationship with their staff. It is an amazing achievement to be recognised as the UK^s leading exponent in this key discipline."

Nikki Hawkins, foodservice and events manager at Seafish, said: "The Staff Training and Development Award recognises shops who demonstrate a committed approach to training and educating their employees. These shops aim to set the standard for the rest of the industry to follow and in doing so ensure that the fish and chips sector^s high standards are maintained.”