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Monday, 21 March 2016

When it comes to fish and chips quality, few do it batter

Scotts of Helmsley has received a National Federation of Fish Friers quality award for the second year in a row.

This scheme is run by the trade body that represents the nation’s fish and chip shops. The aim is to raise standards within the fish and chip trade, as well as enhance the industry's profile.

The federation's rewarded shops are the ones that provide good quality products, high standards of hygiene and high level of competence.

The federation assesses presentation, hygiene, staff training, equipment, frying and sales skills and the quality of the cooked product.

Last year, Scotts of Helmsley won an international sustainability recognition award due to it only serving fish from sustainable supplies, which saw it joining a select band of just 47 fish and chip shops in the country to carry the Marine Stewardship Council’s fisheries standard.

Scotts is also renowned for its gluten-free dishes. And with real batter being key, its gluten free offerings are “proper, battered” fish and chips.  

Owner Tony Webster said: “We are extremely pleased to maintain this prestigious award.

“To be recognised as one of the top fish and chip shops by the NFFF is, indeed, an honour and a credit to our hardworking staff, especially chef manager Shane White and Natalie Fielding, who I would like to offer my sincere thanks for their continued hard work and efforts to maintain our excellent reputation.

“The award doesn't just represent the fish and chips we produce, but also the hard work and high quality produce our local suppliers provide us to work with.”

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