Fish and chips are the UK’s most recognisable culinary tradition with the dish dating back to the mid 19th century.
However, the fish frying industry has struggled throughout the years to establish itself as a career choice in its own right within the hospitality sector.
With the industry being predominantly viewed as something for an older generation, it can be increasingly difficult for talented young fish friers to get the recognition they deserve.
The Drywite Young Fish Frier Award 2013 winner Carlyn Kearney is just one of the many examples of a younger generation fish frier who are working to exceptional standards and continually demonstrating and reinforcing the fact the industry is not just about counter service.
Carlyn currently works at Frankie’s Fish and Chips in Brae, Shetland, one of the top 10 fish and chip shops in the UK as part of the 2014 Independent Takeaway Fish and Chip Shop of the Year Award and Scotland’s most northerly fish and chip shop.
She said: “Being a young fish frier is not just about dishing up a portion of fish and chips, you have the added responsibility of being an industry ambassador and to demonstrate to the next generation the advantages of choosing a career in the fish frying industry.
“Fish frying also develops your business skills and provides you with abilities which can be used and applied to the wider hospitality industry. The key lessons I have learned over the years is how to steer a business in the correct direction by listening to customers and taking the business location and environment into consideration.”
The business aspect of the fish frying industry is something Carlyn feels very passionate about and she works hard to develop young fish friers’ knowledge and skills through the young friers group www.youngfriers.com, of which she is a committee member.
She said: “In order to further increase standards, the young friers group organises and runs educational trips to increase knowledge and skills. It is important to constantly re-educate friers as the industry is continuously evolving and consumers increasingly influence issues such as sustainability, health and nutrition.”
Carlyn rose to success after entering the National Fish and Chip Awards and being crowned young fish frier of the year. She feels the competition acts as a fantastic stepping-stone to help establish and/or further a career for young people who enter the fish frying sector.
“I think to make a career in the fish frying industry there is a need for you to be adaptable. You are continually required to improve your knowledge of fish frying, refine your skills and learn all aspects of the industry from potato preparation to fish sustainability and nutritional information,” Carlyn said.
“Entering the awards helps you to establish a presence in the industry, which can be extremely important as having contacts that are willing to provide you with support to enhance your skills and knowledge is one of the key driving factors for success.
“The awards are essentially a great platform to launch yourself into the fish frying industry. Entering the awards gives you the opportunity to showcase yourself and your business to like-minded individuals and industry leaders, and obviously the end consumer – an opportunity which can lead to exceptional prospects and shouldn’t be missed.”