Shap Chippy has joined the fish frying elite from across the UK, by scooping the prestigious Fish and Chip Quality Award.
Shap Chippy was reopened in April after closing last September. Jo Hampson and Georgina Perkins bought the building in February and completely refurbished it “We knew there was a lot to do – the building needed a new roof and new floors and major work to everything in between! Having lived in Shap for twelve years we remember it being a great fish and chip shop and restaurant – and that’s what we want it to be again.” said Jo, “A lot of people in the area obviously agree, we have had tremendous support from in and around Shap, which we appriciate. It has been a real community project – all the craftsmen who worked on the property were local and we now employ 14 local people.”
The National Federation of Fish Friers (NFFF), the trade body that represents the nation’s fish and chip shops, runs the award scheme as a way of raising standards within the fish and chip trade and enhancing the profile of the industry.
The scheme is a way of rewarding and promoting shops that provide good quality products and high standards of hygiene, as well as friers who show a high level of competence. “We attended a superb NFFF training course at the beginning of the year, but as importantly we have had help and support from experienced local friers.” said Jo. Jo and Georgina both worked with Huw Gryffydd at The Townhead Chippy in Penrith and their duty manager, Gwyn Timson, worked with Nigel Hodgson from Lancaster. Dan Harding and Dean Chappelhow from Angel Lane Chippie, both tutors on the NFFF course, also offered advice.
“There were times when we asked ourselves what we thought we were doing” said Jo “but it has been great fun – opening the doors that first day back in April was terrifying! I’m delighted to say that we can now prepare and serve fish and chips much more quickly than we could then. We have a great team of staff – our “Frying Squad” and achieving this award is a reflection on all the hard work that has been put in by them – even before we opened.”
Georgina agreed “I think we have improved in all areas – we had a huge amount to learn. Working towards this award has meant that we have set our standards high from the start. We have only been open for 6 months and we may not get it exactly right all the time but getting the Quality Award shows we are on the right track – we have had some great feedback from customers.”
To qualify for the Quality Award, each shop has to go through an inspection by an NFFF Approved Assessor who assesses the shop’s presentation, hygiene and cleanliness, staff training, admin procedures, equipment, frying and sales skills and most importantly the quality of the cooked product.
This award sets the new benchmark for quality within the industry. It will signal to the consumer that they can buy with confidence where the award is displayed, and it will encourage more outlets to raise their standards.
Each Fish and Chip Quality Award is valid for two years and retention is dependent on standards being maintained as validated by NFFF officials and appointed assessors.
For more information contact: Shap Chippy, Cleveland House, Shap, Cumbria CA10 3JS tel: 01931 716060 or visit www.shapchippy.co.uk
NOTES FOR EDITORS
The NFFF has been established since 1913 and works to promote and protect the interests of some 8,500 fish and chip proprietors throughout the UK, as well as offering training to those wishing to enter the trade. It has received tremendous support throughout the years and is exceptionally well regarded in the industry. The Fish and Chip Quality Awards is an initiative designed to drive the longevity and growth of the fish and chip industry.
A previous scheme was run by the Seafish Industry Authority until September 2010. This new scheme has been introduced following representation from the fish and chip industry to the NFFF requesting that standards be maintained and improvement encouraged.
The proprietors, Georgina Perkins and Jo Hampson ran The Old Smokehouse at Brougham Hall from 2001 until 2004 and continue to run “Smoky Jo’s” food smoking courses. Prior to that they were both senior police officers.
20th October 2013