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October 15, 2026With skill and poise beyond their years, eight of the fish and chip industry’s most talented professionals have made it as semi-finalists in the Drywite Young Fish Frier of the Year category at the National Fish & Chip Awards 2027.
The group secured a place in the third round following intensive individual interviews, where experienced entrepreneurs from across the trade challenged them with questions designed to assess their technical ability, product expertise, customer service, business knowledge, wider industry understanding, as well as observing their skills when frying fish and chips.
The eight will progress to the next stage, with judges visiting their places of work to see them take on the demands of a busy service. They will be evaluated by their practical skills in preparing the fish and potatoes, their approach to the frying process and their ability to cook high-quality food consistently. The judges will also take into consideration how they work in a live environment, serving customers and maintaining standards under pressure.
Then, at the London-based awards ceremony on 24 February at the Park Plaza Westminster Bridge, one of these exceptional friers will lift the prestigious Malcolm Lee trophy and be crowned the 28th Drywite Young Fish Frier of the Year:
Abigail Barker – Millers of Haxby, Yorkshire
Kieran Bulpit – Donington Fish & Chips in Spalding, Lincolnshire
Matthew Faulkner – Cox at the Lighthouse in St Neots, Cambridgeshire
Sebastian Harding-Crook – Squires in Braunton, Devon
Max Langlands – Anstruther Fish Bar in Fife, Scotland
Georgia Lye – Seafare Guilford, Surrey
Lewis Oliver – The Elite Fish & Chip Company in Lincoln, Lincolnshire
Jay Potts – Fish & Chips @ Weston Grove in Chester, Cheshire
For Drywite Ltd, the competition is about investing in young professionals and showing them what’s possible, giving them opportunities to learn, develop, build connections and see where their skills can take them.
Saffie Dowty, the company’s new sales director, comments: “Congratulations to all of our Drywite Young Fish Frier of the Year semi-finalists. Reaching this stage is a testament to your dedication, skill, and passion for excellence. The future of the fish and chip industry is in safe hands, and we are proud to support and celebrate the next generation of talent.”
Managing Director Kelvin Lee adds: “In 1995 when my late sister Briar and I conceived the idea of an award in memory of our late father Malcolm Lee, our aim was to encourage young people to look upon fish frying as a worthwhile career rather than just a job. I am extremely pleased that, once again, our Drywite Young Fish Frier of the Year judges have found eight incredibly talented young semi-finalists who now face the tough challenge of being judged to go through to the final.”
Andrew Crook, president of the National Federation of Fish Friers (NFFF), the trade body behind the event, says the competition plays an important part in recognising the skills and talent needed to shape the future of one of Britain’s most iconic dishes. “Passing the baton to the next generation is vital for keeping the industry moving forward, and the awards process encourages younger members of the trade to make the most of opportunities, learning from experienced people, developing their skills and building long-term, fulfilling careers. It’s an experience that can continue to pay dividends long after the ceremony.
“We also need this fresh talent to bring their own ideas and perspectives, as they understand what appeals to younger customers, including those who may not have grown up eating fish and chips or are more conscious of what they eat. There is a huge opportunity to showcase the quality of fish, its nutritional benefits and the variety of ways it can be enjoyed as the sector evolves alongside its customers. Our semi-finalists are great ambassadors, and we wish them all the best for the next round.”
Entrants for Drywite Young Fish Frier of the Year must be aged between 18 and 26 at the time of entering the competition and have spent at least six months frying independently in a fish and chip shop or restaurant. Following the next judging round, the finalists will be revealed in January.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
Image caption: Current Drywite Young Fish Frier of the Year champion James Ellams from Fish & Chips @ Weston Grove in Chester, Cheshire
Image credit: Fish & Chips @ Weston Grove
