A PENDLE business has battered the opposition to net a top honour.

Holt’s Fish and Chips, of Scotland Road, Nelson, has maintained its place among the fish frying elite by scooping the prestigious National Federation of Fish Friers (NFFF) Fish and Chip Quality Award.

The trade body runs the scheme as a way of raising standards within the trade, rewarding and promoting shops that provide good quality products and high standards of hygiene.

MORE TOP STORIES:

Holt’s had to go through an inspection, which assessed the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and, most importantly, the quality of the cooked product.

Owner Lee Holt said: “We use only the finest fresh fish delivered daily. All our fish is from sustainable sources, and is freshly cooked to order so you always get the best from us.

“So we are thrilled to have maintained the Quality Award. We work extremely hard here at the Holts Fish and Chips to ensure that the quality of our food is of the highest standard and to be recognised as serving the best quality fish and chips in the area is great news.”

Lee opened the business in January 2009 and the following year it won the New Business of the Year gong in the Pendle Business Awards.

A year later Burnley fan Lee, who has been on Sky Sports News for serving up portions to former Burnley manager Eddie Howe and player Keiran Trippier, even took on the fishing powerhouses from Devon and Dorset and Shetland to be crowned Best Newcomer 2011 in the Seafish National Fish and Chip Awards.

NFFF training and accreditation manager Richard Wardell said: “The NFFF award assessment 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.

“Holt Fish and Chips takes pride in where it sources its fish and potatoes from. Achieving the NFFF Fish and Chip Quality Award provides reassurance to customers that they are being served cooked food using high-quality ingredients.”