UK Number 1 Fish & Chip Shop Announced As Guest Friers For Novembers Three Day Course
The National Federation of Fish Friers (NFFF) are delighted to announce that the owners of the UK’s Number 1 Fish and Chip Shop, Craig Maw and Nikki Mutton, will soon be visiting the NFFF Training Academy as guest friers.
The Three Day Training Course: NFFF Complete Guide to Fish and Chip Shop Management commences on the 6th November, concluding on the 8th November.
The course will cover,
Craig has been involved with the fish and chip industry since 1998 and since becoming the owner of Kingfisher Fish and Chips in 2012 he has achieved unprecedented success.
In January 2017, at the National Fish and Chip Awards, Kingfisher Fish and Chips was named the UK’s Independent Takeaway Fish and Chip Shop of the Year winner.
To secure the top spot, Kingfisher Fish and Chips had to progress through a rigorous, multi-stage judging process over a seven month period; encompassing several mystery shopping assessments and in-depth audits by industry experts, reviewing everything from responsible sourcing policies to menu diversification – and of course, customer service levels and the quality of fish and chips being served.
The final stage of judging, held the day before the awards ceremony (25 January 2017), put the shop’s presentation skills to the test as they faced a 14-strong specialist industry judging panel – ‘battering’ it out against the nine other regional* finalists in a ‘Dragon’s Den’ style pitch.
Kingfisher Fish and Chips is a current NFFF Quality Award holder as well as holding a 5 star FSA food hygiene rating and being MSC certified. They have won numerous other awards including Good Catch Winner 2016, NFFF Quality Award Champion Award Winner 2015, Best MSC Menu 2016, 3 Star Rating Sustainable Restaurant Association plus many more.
Limited spaces are still available for the course which commences on Monday 8th May. If you are interested in booking a place on the course contact Helen on 0113 230 7044 or email email@example.com
Story By: Robert Norris
Date : 13-10-2017