Frymax relaunches Fry to the Max prize draw after strong industry response

Following the success of this year’s Fry to the Max prize draw, palm oil brand Frymax is bringing it back, giving two more friers the chance to benefit from the expertise of its ambassadors.

The prize includes a shop visit from a Frymax Ambassador, who will review every aspect of the business, looking at preparation, portion control, customer service, oil management and seasonal variations while offering practical advice to improve efficiency, reduce costs and increase profits. Frymax Ambassadors draw on years of experience to help shops tackle daily challenges that can mean the difference between breaking even and thriving.

This year’s winners, Robert Hawes of the Jolly Friar in Alford, Lincolnshire, and Marco Leotta of Macaris Fish & Chips in Wemyss Bay, Firth of Clyde, saw immediate benefits from their visits.

Robert, who welcomed Frymax Ambassador Des Anastasiou, owner of Burton Road Chippy in Lincoln, Lincolnshire, said: “Every day is a school day for me. If I’ve got an opportunity to learn, I’m going to take it. I’ve been doing this for over 25 years, but Des has been doing it even longer and has a lot of knowledge and information that he was able to pass on to me.”

Marco, who had Frymax Ambassador Nigel Hodgson, owner of Hodgson’s Chippy in Lancaster, Lancashire, visit added: “It was a fantastic day. Nigel has a huge amount of knowledge and experience. He gave me so many useful tools, from website and supplier recommendations to different product ideas. His knowledge is unparalleled. It made me think in a whole new way.”

Commenting on the success of the prize draw, Andrew Marriott, Frymax brand manager, said: “It’s clear from the prize draw and the feedback we’ve had that even experienced operators see the value of another expert’s perspective. Nigel helped Marco save on oil, while Des reinforced Robert’s best practices. Both gained fresh confidence, and with such strong feedback, it was clear we had to run the prize draw again and extend the opportunity to more friers. Supporting and encouraging the industry is at the heart of what we do.”

Fry to the Max reopens on Monday 15th September and closes on Friday 31st October. Entry is via e-mail or Fry Magazine’s social media pages, and all UK fish and chip shops, regardless of size, turnover, region or products used, can enter. Winners will be announced by Monday 10th November, with shop visits arranged within three months.