KFE’s School of Frying Excellence is bringing together two of the industry’s top friers – John Molnar and Garry Rosser – for a one-day training course on Tuesday 11th February designed to help shops expand their menu beyond traditional fish and chips.

John Molnar is the owner of The Cod’s Scallops in Nottingham, winner of Best Fish & Chip Takeaway 2020, while Garry Rosser won Best Fish & Chip Restaurant in 2016 for The Scallop Shell in Bath.

While fish and chips are at the centre of both operators’ menus, the pair is seeing sales of grilled fish increase significantly while the uptake of alternative species such as hake and mackerel continues to grow too.

Award winning training team

In this one-day training course, John and Garry will share their knowledge and experience before taking a practical session in which students can choose a variety of fish to work with from a fully stocked fresh fish counter. As well as showing students how to fillet and prep their chosen fish, John and Garry will demonstrate how to grill and pan fry.

The trainers will also cover sustainability, different species and where to source them as well as look at a wider variety of homemade accompaniments and salads to serve alongside.

John Molnar comments: “I’m looking forward to collaborating with Garry from The Scallop Shell to showcase the best of what’s landed on our coast. We have such a wide array of beautiful fish but friers can be put off using it, either they don’t know where to source it or maybe they are unsure how to cook it. We’ll break down all those barriers and show how easy and tasty it is.”

The one-day course is ideal for established fish and chip shop managers or owners seeking new ideas, as well as those new to the trade but interested in offering a more extensive menu than the traditional offering.

Places cost £195 per person and can be booked by calling 01778 380 448 or e-mailing training@kfeltd.co.uk
To find out more about the KFE School of Frying Excellence and the courses available throughout 2020, click here.