Going for gold: Pride, provenance and the people behind the fryers. Read Fish Focus latest publication focusing on Seafood from Norway.
The NF&CA winners reflect on sustainability, success, and the journey from sea to shop.
From the bustling streets of York to the serene fjords of Norway, the winners of the 2025 National Fish & Chip Awards (NF&CA) have embarked on a journey that’s about more than just golden batter and crispy chips. It’s a celebration of heritage, sustainability, and the deep-rooted connections between the UK’s beloved dish and the pristine waters of Norway.
Ali Hasanbasoglu: A Newcomer with a Lifetime of Experience
For Ali Hasanbasoglu of Mackerel Sky in Stamford Bridge, York, winning Newcomer of the Year was more than a trophy – it was the culmination of a lifelong journey in hospitality.
“From the very beginning, we made the decision to do our absolute best,” Ali shares. “Entering the competition was a way to push ourselves – not just for our own growth, but to enhance what we offer our customers.”
With a background in tourism and hotel management, and over 25 years in catering, Ali’s leap into fish and chips was a natural evolution:
“Winning this award is the crowning achievement of my career,” he says with pride.
His admiration for Norway is equally heartfelt. “You’ve brought all the right elements together – science, history, family values, and community spirit. It’s incredibly impressive.”
Georgia Lye: A Legacy of Frying and Forward Thinking
In Guildford, Surrey, Employee of the Year Georgia Lye is carrying on a family tradition that began in 1981. “I’m the third generation of fish fryers,” she says. “Being recognised like this really means a lot – to me and my family.”
Georgia’s passion extends beyond the fryer:
“Sustainability means everything. It’s about making sure we can keep fish and chips going for generations to come.”
Her visit to Norway was eye-opening:
“We don’t usually see this side of it. Seeing how hard the team works to catch our fish – it makes you more grateful.”
Jamie Russo: From Field to Fryer with Purpose
For Jamie Russo of Redcloak Fish Bar in Stonehaven, Aberdeenshire, winning the Field to Fryer award was a moment of validation:
“It’s like giving our business an MOT,” he says. “It helps ensure we’re on the right track – efficient and environmentally friendly.”
What struck Jamie most in Norway was the shared passion:
“So much of the industry is family-run – just like back home. There’s a real love for the product.”
He returns to Scotland with a deeper understanding of the science and care behind every fillet:
“Now we can explain to our customers how the fish are caught and processed before they even reach the UK.”
Julie Waites: Championing Frozen-at-Sea Sustainability
Julie Waites, Executive Director of the Frozen at Sea Fillets Association (FASFA), has long been a bridge between the UK and Norway:
“We’re very proud to be working with Norway,” she says. “It’s a strong, long-standing relationship.”
Aboard the Norwegian vessel, Julie was struck by the professionalism and environmental focus. “It’s magnificent. Every time I step on board, I learn something new.”
For her, sustainability is a mission:
“Frozen-at-sea products are caught in a very sustainable and responsible way. That supports the long-term future of the industry.”
Andrew Crook: Leading with Passion and Purpose
As President of the National Federation of Fish Friers, Andrew Crook has a bird’s-eye view of the industry:
“The Fish and Chip Awards are vital – not just to promote fish and chips, but to raise standards and bring people together.”
His first visit to northern Norway left a lasting impression:
“The scenery is unbelievable. The vessel is spotless and professional. You can tell the crew enjoy being on board – and that reflects in the quality of the product.”
Andrew sees the partnership with the Norwegian Seafood Council as a win-win:
“Everyone is incredibly passionate about what they do – and that passion filters throughout the supply chain.”
From fjord to fryer, the 2025 NF&CA winners remind us that fish and chips is more than a meal – it’s a story of dedication, sustainability, and shared pride across borders.