When Lorraine Arnold opened Paignton Pier Chippy in Devon in 2018, she was completely new to the fish and chip trade. Two years later, she launched Pier Point Bar & Restaurant in Torquay, a 240-cover restaurant with a takeaway overlooking the sea. In 2024, Pier Point was crowned the second best fish and chip restaurant in the UK, a remarkable achievement for someone who calls herself “first generation” in the industry.

From the very beginning, Lorraine recognised that success would rely on training, which is why she turned to the KFE School of Frying Excellence.

“I call it chippy school,” she says. “I found it eye-opening. It explains all the science behind everything and for someone new to the trade, that’s invaluable.”

Since then, Lorraine has attended four times and sent around 20 team members on the course. “Every single time staff come back full of renewed confidence,” she says. “They’re motivated, eager to share what they’ve learned, and proud that we’ve invested in them.”

The KFE School of Frying Excellence covers everything from potato and batter preparation to frying techniques, filtering oil, and making homemade products like fishcakes and tartare sauce. But what Lorraine especially values is how the course helps friers understand why things are done a certain way while also encouraging individuality.

“They allow you to look at what works best for you,” she explains. “For example, everybody likes their batter differently, we all cook in different frying mediums, we all filter our pans differently, but it doesn’t mean anyone’s wrong. It’s just a different way of doing it. The course gives you the knowledge to understand what you’re doing and why, so you can adapt it to your own shop.”

That balance between scientific understanding and practical flexibility is something Lorraine credits with improving both her products and her confidence as a business owner. “It’s about giving you the tools and understanding to make the right decisions for your own operation,” she says.

As Pier Point has grown so too has its menu, and KFE’s training has played a key role in that development. “The grilled fish training was a huge thing for me,” she says. “Pier Point is a big venue with 240 covers in the summer, and I wanted to serve grilled local fish from Brixham. The school taught me how to do it efficiently and consistently, as we have a very high turnover in the summer so I had to do it in a way that suited us. Grilled fish sales have grown ever since.”

Even experienced friers benefit from the refresher, as Lorraine explains: “We’ve had experienced friers come to us who think they know it all – then they go to chippy school and come back saying, ‘Oh, I get it now!’ It makes such a difference. Even my chefs, who’ve cooked for years, realise fish and chips is a skill in itself.”

She also values the business knowledge that comes with the training. “It’s not just about frying, they teach portion control, waste management, costings, health and safety, and marketing. It gives a more rounded understanding of how a business works.”

For Lorraine, the result is clear. “Consistency is key,” she says. “People want to know their fish and chips will taste the same no matter who’s on the range. The school gives me confidence that my team will deliver that every time.”

She’s equally full of praise for the trainers, adding: “They’re the best in the industry – award-winning, respected and passionate. You’ve got to respect the people sharing their knowledge, and at KFE you know it’s valuable knowledge.”

To other operators considering sending their team, Lorraine says don’t hesitate, adding: “You can’t not, especially in the current climate. Quality will always survive because people come back for quality. If your food is mediocre, they’ll go elsewhere. The shops that invest in training and consistency will be the ones still standing.”

To find out when our next training course dates are and to book places, call 01778 380 448 or e-mail sales@kfeltd.co.uk