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 and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.