A HAGLEY fish frier battered much of the competition to win an award at the ‘Oscars’ of the fish and chip industry.

James Houlston, of Our Plaice in Worcester Road, made it to the final of the Drywite Young Fish Frier of the Year competition – part of the 2017 National Fish and Chip Awards organised by Seafish.

The 22-year-old from Hagley has been a finalist for three years running and this time round was honoured with a third place award at a ceremony in London on January 26.

Caroline Howard, who owns Our Plaice with husband Gregg, said: “We’re really pleased. This is the best he’s placed – to be third in the UK is quite something.”

James, who also runs Our Plaice in Kidderminster, had to showcase his skills during a rigorous judging process which included passing exams and interviews conducted by senior industry experts as well as taking part in a skills assessment and interview at the National Federation of Fish Friers Training School in Leeds to win his spot in the final.

He also received a visit from a mystery judge at his workplace to test his skills and knowledge while in his own working environment.

Marcus Coleman, chief executive at Seafish, said: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses and individuals in the UK while setting incredibly high standards for the industry.

“We’ve been extremely impressed by the high standard of talent in the young fish frier category this year. The marginal difference between who is successful and who misses out gets smaller year-on-year, but James has a wealth of skill and passion, and this was demonstrated in abundance throughout the judging process.”

Award sponsor Kelvin Lee, managing director of Drywite Ltd, said: “Now in its 22nd year, this award showcases the exceptionally high quality of young talent emerging – the standard of which makes me very proud.”

The Drywite Young Fish Frier of the Year competition offers fish friers under 25 chance to prove their skills, knowledge and ability in all aspects of running a successful fish and chip business.