Jul 2011 - Issue 5 - National Federation of Fish Friers

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THE fish friers REVIEW 22 Y Wygyr - From flying to frying By Thomas Pick As the first shop in Wales, or more precisely the beautiful holiday island of Anglesey, to receive the Quality Award, John Williams owner of Y Wygyr Fish and Chips, reveals to have more in common with the NFFF than just the quest for producing quality fish and chips. FFR: Please tell us a bit about your shop, the background, how you got started in fish and chips? I have always loved fish and chips. While working in the aerospace industry I would often work abroad and the first thing I would do when I got back to the UK would be to go down to the fish and chip shop. I had been doing this for over ten years and thought one day before I retire, I will buy a fish and chip shop. In 2003 that chance came to me. I was working as the logistics manager for CHC Helicopters in Aberdeen at the time and on one of my visits back home to Wales I saw this chippy up for sale so made an offer and bought it. From flying to frying! FFR: How did you first hear about the NFFF Fish and Chip Quality Award? I first got the Seafish award thanks to the help I received from Bill Crook, God bless his soul. Once established in the Industry I got to know Bill through the NFFF and it turned out that we had both worked for British Aerospace for a number of years. Although our paths had never crossed we knew a lot of the same people and cemented a lasting friendship. FFR: How do you feel the new NFFF Fish and Chip Quality Award has improved upon the previous Seafish Award? I always thought that the NFFF should have its own award and I when I spoke with Bill about this also he agreed. I think the improvement on this award is in showing the customer in a very simple way at a glance that it’s a quality award and we have ticked the areas that have been checked and passed. The Big Q says it all. Another improvement is giving the award for two years and not just one, this is so much better. My customers find it easier to relate to this award, than the Seafish award because you have made it easy to understand. Well done Bill and well done NFFF. FFR: How did you find the judging process, did it raise some issues you weren’t previously aware of? The judging process was done in a very relaxed, friendly way, although it’s a bit unfair for me to answer this question as I was pushing for a very high standard and I also had a good friend in Bill helping me. You must understand that having been at BAE together we were part of the old school as Bill would say. So due to his help, the answer would be no, it was completely aware of what needed to be done to reach this high standard. FFR: How has becoming a Fish and Chip Quality Award holder been received by your customers? The award has been much better received than the Seafish Award. I am seeing people I have never seen before and I’ve been here for 8 years now. People are travelling from all over to come for fish and chips and even taking photos of the chippy! That’s a new one for me. FFR: How have you worked with the local media since receiving the Fish and Chip Quality Award? Well the presentation was filmed for the welsh news and articles were published in all the local newspapers, so this has worked well. The big story that has come off the back of this though is that Price William wants to visit our shop! How the papers got a tip off on the future king’s visit I do not know, but two newspapers have called me asking for comments so I will let them know as soon as I know. FFR: Do you have any future plans to help promote your shop being a Fish and Chip Quality Award holder? Well future plans include waiting for the royal visit so I am preparing for that. For the Prince and his new wife to visit a fish and chip quality award holder sound good to me. Many thanks to John for sparing his time. At the time of going to press there is still no sign of the Royal helicopter coming in to land, but when it does we will be the first to report it!
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Jul 2011 - Issue 5 - National Federation of Fish Friers

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