Three chip shops recognised among the best in the UK
Three West Sussex chip shops have been recognised among the best in the UK.
Master Fryer shops in Crawley, Horsham, and Billingshurst received the National Federation of Fish Friers Quality Award.
The award recognises fish and chip shops across the country for good quality products and high standards of hygiene.
A spokesperson for The Master Fryer said: 'We are delighted to gain our place in the scheme once again.
'To be able to have got each one of our shops separately recognised as some of the best in the country is indeed an honour and a credit to our hardworking staff, who I would like to offer my sincere thanks for their continued hard work and efforts to main out excellent reputation.
"I would personally like to thank all our customers, new and old. The support and encouragement they have offered has been great.
'It has motivated us to maintain our high standards which have been recognised with this accreditation.'
To qualify for the award, stores are put through a series of inspections where the business is assessed on a number of factors.
Staff at the Crawley and Billingshurst store (Image: The Master Fryer) These include the store's presentation, hygiene levels, cleanliness, staff training, equipment, frying, sales skills, and the quality of cooked products.
The NFFF hope the award will encourage other outlets to raise their standards and signal to consumers that they can buy with confidence.
President of NFFF, Andrew Cook said: 'The NFFF Quality Accreditation scheme is extremely comprehensive.
'Food safety is a key area that we examine together with other key aspects of the business including the preparation and cooking equipment, to the management of paperwork and the traceability of fish.
'The Master Fryer clearly takes pride in where it sources its fish and potatoes from. Achieving the NFFF Quality Accreditation provides reassurance to customer that they are being served cooked food using high-quality ingredients.'
The stores will hold the accreditation for a year and retention is dependent on standards being maintained.
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