Two employees of a York fish and chip shop are “frying high” after gaining industry accreditation.
The pair from Scotts Fish & Chips at Bilbrough – Manager Kerri Clements and Chef Roxana Vasai – were awarded the School of Frying Excellence’s certificate of completion, after successfully graduating from an intensive two-day course.
To achieve the certificate, Kerri and Roxana learned about what goes into creating the perfect plate of fish and chips.
Subjects covered included potato and fish sourcing and preparation, batter options and preparation, techniques and options for fish and chip shop fryers, and the management of the frying medium.
Scotts owner Tony Webster said: “I’m delighted for Kerri and Roxy. The pair take their roles here very seriously, and this two day course has taught them some invaluable lessons in the art of producing fish and chips to the highest of standards.
“Reputations are hard fought and easily lost, and our mission is to ensure we are known far and wide the quality of our produce and outstanding customer service.”
Mr Webster purchased the popular diner and take away 10 months ago as a sister venue to his Scotts fish and chip shop in the North Yorkshire market town of Helmsley.
Situated adjacent to the A64 at Bibrough Services, the venue boasts a 110-seater restaurant, new menu with an increased number of homemade dishes, and an extended take-away facility with a new “eat in” section.