Young Fish Friers head north to visit Colmans and Larry’s Fishcakes 

Five young fish friers from shops across the UK visited two major industry players in the North East on a trip organised by Drywite Young Fish Frier of the Year winner James Ellams.

The group, which also included Jay Potts, Fish and Chips @ Weston Grove; Kieran Bulpit, Donnington Fish & Chips; Megan White, The Golden Fillet; and Matt Faulkner, Coxs at the Lighthouse; began their visit with fish and chips at Colmans Seafood Temple in South Shields.

“Colmans is a really well-respected shop within the industry, so to be able to sit down and experience it properly was excellent,” said James. “The food was outstanding and everyone came away saying what an excellent set up it is. It’s one of the smartest fish and chip restaurants I’ve ever seen and you can see why they’ve reached 100 years, which is something to be proud of.”

As well as the food, James emphasised the importance of the social aspect of trip. He added: “People travelled a long way, and it was great to sit down together, enjoy fish and chips, and each other’s company. As young people in the industry, that connection is really important.”

The next morning saw the group visit Larry’s Fishcakes, a long-established manufacturer producing fishcakes since 1960. Hosted by third generation owners Craig, Abby and Jenny, the visit began with by tasting Larry’s classic fishcakes, as well as corned beef and cheese and onion savouries, which James said were “outstanding”.

A full factory tour followed, offering insight into the business from storage through to production. James commented: “We saw everything – frozen goods, dry goods, packaging and then onto the full cycle of production, from the fish being processed and the fishcakes being prepared to boxing and freezing. The lines are running continuously, producing around 14 pallets of traditional fishcakes a day. It’s an impressive operation, very high-tech and very fast-paced. But what really stood out was how a small family business operates at that level. Every member of staff seemed to genuinely love working there. I felt like I understood the brand, but also the company and the people behind it.”

The visit also provided insight into market pressures and menu innovation. “Rising fish prices aren’t just affecting shops, suppliers are feeling it too and are having to innovate,” said James. “Larry’s explained how they are doing a lot more with hake now as an alternative to cod, which helps us keep menu costs down while still offering quality.”

James believes initiatives like this are vital for the industry’s future. “A lot of young people work in isolation, often alongside older teams, so this is a great way to meet like-minded people, learn and feel part of something,” he said. “With Larry’s opening their doors to young friers, it makes us feel valued.”

The trip concluded with gifts from Larry’s, including branded bobble hats and boxes of fishcakes. Thanking Colmans and Larry’s Fishcakes as well as VA Whitley’s Rob Fernandes and Drywite competition judge and Towngate Fisheries owner Mark Drummond for helping to make the trip possible, James added: “I have approached various companies within our industry to facilitate a wide variety of trips. I know how important it is for young people to be able to look outside our own places of work and understand the challenges that other businesses face, to understand their business practices and just as important to build lasting friendships. If any businesses would like to help, please contact me directly.”

The group’s next visit is planned for the Kirkella frozen-at-sea factory trawler when it docks in Hull in June.