Winning customers worldwide

Winning Restaurant of the Year at the National Fish & Chip Awards 2025 has helped put Bells Fish & Chips firmly on the international map

Graham Bell, owner of Bells Fish and Chips, has been running the four-strong Durham-based premises for 38 years and says that since winning Restaurant of the Year in February, they have been getting visitors from not only across the country but further afield. Graham comments: “Just recently we had a phone call enquiring about a group booking all the way from Belgium, as they heard about our award-winning fish and chips and were keen to book a table for their upcoming visit to the UK.”

It seems the impact of winning the award has been phenomenal for the chippy helping to increase its visibility and brand awareness as well as boosting sales across all its sites. And there is of course, the incredible study trips to Iceland and Norway that the awards offers all category winners.

The National Fish & Chip Awards, now in its 38^th year, encourages newcomers and established businesses to push their standards to new heights.

Yet the road to success isn’t an easy one – the journey from entering into one or more of the 14 award categories through to collecting a much-coveted prize on the night involves an incredible amount of hard work.

“I think the most important thing for us has been our passion along with our can-do attitude,” says Graham. “Myself and my wife Alleson have been in the industry for more than 38 years and I believe if a job is worth doing, it is worth doing right. Even after being established in the industry for so many years, we still strive to continuously improve.” 

And it’s the rigorous judging process and feedback that has pushed Graham and his team to achieve even greater things for Bells. “Ensuring your business is ready for intense scrutiny is key, but do not be worried as all the comments you receive will be constructive and very helpful which can only be beneficial. Bringing home the accolades has shown us what we are capable of and given us confidence in our knowledge and ability.”

The National Fish & Chip Awards’ panel of judges consists of some of the most knowledgeable in the industry and through the feedback they offer, it gives business owners the chance to really understand how best they can take their outlet forward to greater things and continually investing is key.

To date, Graham has implemented new management systems and ensured food safety is also a key focus. “We really do go the extra mile when it comes to food safety, I have an extremely knowledgeable management team and a qualified environmental health consultant who ensure our standards are very high and no box goes unticked.”

Above all, it’s the team he surrounds himself with that has secured Bells’ success, with every member of staff being involved in some way in winning the award, from the hard-working cleaner to the fantastic friers and customer-centric waiting staff. 

“When we found out we won, the whole team were delighted and has made them even more determined and driven to ensure our high standards are maintained and we remain the best”.

And nothing beats that moment of pure joy when hearing your name called out as a National Fish & Chip Award winner, as Graham attests: “When our name was announced, everyone on the table went still for just a millisecond and all looked at each other in disbelief, once it sunk in the cheers from our table were unbelievable. 

“We have tried to create our own legacy in the world of fish and chips through knowledge, experience and hard work and to have that recognised by some of the best in the industry was an amazing feeling.”

Entries are now being accepted across all 14 categories of the National Fish &Chip Awards 2026, which is open to UK and international fish and chip businesses and is free to take part. It includes the usual line-up of Restaurant, Takeaway, Newcomer,  Environment and Sustainability and Drywite Young Fish Frier of the Year categories and there is also a new addition this year – the Menu Innovation Award.