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Great Scott! North Yorkshire chippie wins promotion to industry “Premier League”

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A North Yorkshire fish and chip restaurant has joined the industry’s premier league after winning a major honour.

Scotts of Helmsley has been presented with the National Federation of Fish Friers (NFFF) Fish and Chip Quality Award – putting them in the top 2.5 per cent of chippies in the country.

To qualify, each establishment has to go through an inspection by an NFFF approved judge, who assesses the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and, most importantly, the quality of the cooked product.

Scotts of Helmsley – which was shortlisted in the best newcomer category at January’s National Fish and Chip Awards – boasts a fully-licensed 75-cover restaurant, takeout counter and function room.

Scotts of Helmsley owner, Tony Webster, together with chef manager Shane White, were presented with their award by NFFF assessor, Tracy Poskitt, and Hull City defender Liam Rosenoir – who is only allowed to eat fish and chips at the end of the season – at the football club’s KC Stadium.

Mr Webster, who has owned Scotts for just over 12-months, said:

“Being awarded the Fish and Chip Quality Award is simply phenomenal and puts well and truly in the industry’s ‘Premier League’.

“Only a small number of establishments are merited with this award, and considering that I have only owned Scotts for a short period of time, and Shane has been with us since last March, this is a tremendous achievement.

“This award is a testament to the hard work of Shane and his team and they richly deserve the recognition.”

Mr Webster added:

“Being a Hull City fanatic and Honorary Vice President, it was a great honour having Liam presenting us with our award, pitch-side.

“Liam’s team and the Scotts of Helmsley team both have something in common – that of being in the top flight! “

NFFF assessor Tracy Poskitt said:

“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.

“It 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 NFFF 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.

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Scotts of Helmsley owner Tony Webster (far left) and chef manager Shane Wight (far right) are presented with their award by Tracy Poskitt and Liam Rosenior

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