Dorset fish and chip shop in running for ‘best in UK’

The Forum Frier in Blandford has been listed as one of the top 40 best chippies in the UK by the National Fish and Chip Awards and is now in the running to become number one.

The awards provide an opportunity for fish and chip outlets across the UK to show the industry what they are made of.

The process includes a set of tasks, challenges and interviews covering industry awareness, product knowledge, environmental and sustainability best practice, employer responsibilities, customer service, and more.

Manager at Forum Frier, Mr Browning, is ‘chuffed’ with the accolade.

He has been running the shop with his partner Sadie for the past four years and has been working in fish and chip shops for more than 30 years – taking on plenty of managerial roles.

Mr Browning said: “This is the first stage. I want to get further; I am quite competitive, and we are the only ones in Dorset that have got this far – It’s nice to put yourself up against the best.

“There are a lot of good chip shops on Dorset, so this is amazing.

“We have a really nice team, and this award has been achieved by all of us.”

The manager puts this recognition down to ‘consistency, good food and good service,’ as well as having a ‘massive passion for fish and chips.’

He added: “My parents also did this, so it’s in my blood.”

Mr Browning explained that the secret to a good fish and chips meal is having a ‘light and crispy batter which is clean and fresh.’

A panel of fish and chip experts have had the tough task of assessing the impressive takeaways that entered and while those shortlisted have already been making waves in the competition, the awards process will stretch them in many ways to ensure that these standout businesses set a new precedence for quality and industry standards.

President of the National Federation of Fish Friers who run the award, Andrew Crook, said: “Fish and chips is such an iconic British staple, and it takes huge amounts of skill and hard work to not only perfect the dish and other menu offerings but to also overcome challenges and sustain the business while keeping employees motivated and fulfilled.

“There’s a lot to it and each awards season we see greater depths of talent, expertise and business acumen and this trend has continued this year, too.

“Takeaway of the Year is the big one, so it goes without saying that the journey it takes contenders on is very intense.”