What’s the best and worst parts of your job?
The best part of the job is seeing a plan come together and being a major part of that plan with the customer, from start to finish. The worst is cleaning the training room at the KFE School of Frying Excellence after Nigel has had eight students on prep for two hours!
What changes have you seen in the fish and chip industry in your time at KFE?
There have been so many changes over the past decade and they are all very positive. Operators are aware of the necessity to evolve with new initiatives which improve the individual shops and, consequently, the trade as a whole. The trade has become more competitive and that is good for the future.
What do you think of the standard of fish and chip shops in Scotland?
Scotland has many very good fish and chip shops from all areas of the country. It also has some very poor shops – as all territories do – but these are declining rapidly and will disappear soon.
Which fish and chip operators have really impressed you?
All quality fish and chip operators impress me because I know how much goes into producing the product. I know about the trials and tribulations of running shops, sourcing raw materials, training staff and, ultimately, satisfying customers so I love ‘em all.
How do you like your fish and chips?
I like fresh haddock fried in shallow, hot veg oil with an even layer of thin batter which explodes into peaks when it hits the oil, fried until the batter is golden and crisp. Chips are light and fluffy inside with a real crisp outer shell. Served in a box with plenty salt, no vinegar or sauces, and no cutlery either…heaven!