A fish and chip shop owner in a village near Boston is vying for a national industry honour.

Kieran Bulpit, 23, of Donington Fish and Chips, is one of eight semi-finalists in the Drywite Young Fish Frier of the Year category in the National Fish & Chip Awards 2027.

Kieran began his career in the industry aged 16, working at Linfords Traditional Fish & Chips, in Market Deeping.

In early 2025, he started looking into running his own business, which led him to buying his shop in Donington.

Kieran Bulpit, of Donington Fish & Chips.

placeholder image — Kieran Bulpit, of Donington Fish & Chips.

Following renovations, the premises re-opened as Donington Fish and Chips in September of last year. He was just 22 at the time.

This is not the first time Kieran has enjoyed success in the competition, though.

“Last year I managed to reach the final, with the judging finishing only three months after opening which was an amazing achievement for myself and the shop,” he said. “I am now 23 with a year of experience under my belt pushing to try and win the competition this year!”

He also made the final while working at Linfords, too.

Donington Fish & Chips, in Market Place, Donington.

“It is amazing to be in the running once again,” he said. “It is a fantastic achievement for all the young friers in the industry and really shows the calibre and passion within the industry.”

Kieran and other semi-finalists secured their place in the round following individual interviews, where experienced entrepreneurs from across the trade challenged them with questions designed to assess their technical ability, product expertise, customer service, business knowledge, wider industry understanding, as well as observing their skills when frying fish and chips.

The eight will progress to the next stage, with judges visiting their places of work. They will be evaluated by their practical skills in preparing the fish and potatoes, their approach to the frying process and their ability to cook high-quality food consistently. The judges will also take into consideration how they work in a live environment, serving customers and maintaining standards under pressure.

After this, the finalists will be revealed at the start of next year, before a winner is crowned at an awards ceremony at the Park Plaza Westminster Bridge, in London, in February.

James Ellams, the current Drywite Young Fish Frier of the Year.

Kieran said: “It is a true test of the frier and the shop and one of the most important awards in our industry to recognise and inspire young generations to enter the industry, one I'm incredibly proud and passionate to be a part of!”

For Drywite Ltd, the competition is about ‘investing in young professionals and showing them what’s possible, giving them opportunities to learn, develop, build connections and see where their skills can take them’, a spokesman for the event said.

Saffie Dowty, the company’s new sales director, said: “Congratulations to all of our Drywite Young Fish Frier of the Year semi-finalists. Reaching this stage is a testament to your dedication, skill, and passion for excellence. The future of the fish and chip industry is in safe hands, and we are proud to support and celebrate the next generation of talent.”

Managing director Kelvin Lee said: “In 1995 when my late sister Briar and I conceived the idea of an award in memory of our late father Malcolm Lee, our aim was to encourage young people to look upon fish frying as a worthwhile career rather than just a job.

“I am extremely pleased that, once again, our Drywite Young Fish Frier of the Year judges have found eight incredibly talented young semi-finalists who now face the tough challenge of being judged to go through to the final.”

Andrew Crook, president of the National Federation of Fish Friers, the trade body behind the event, said: “Passing the baton to the next generation is vital for keeping the industry moving forward, and the awards process encourages younger members of the trade to make the most of opportunities, learning from experienced people, developing their skills and building long-term, fulfilling careers.”

The eight semi-finalists are: