We are well and truly in the busy awards season

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WHAT with the Golden Globes, the National Television Awards and the upcoming Oscars, Baftas and Brits, we are very much in the awards season.

By the way, if you listen to the Breakfast Show over the coming weeks, you could be heading to the Brits in style.

There was one award ceremony that really caught my eye over this past week, and that was the National Fish and Chips Awards, held at the London Lancaster Hotel and hosted by celebrity chef Jean-Christophe Novelli.

Although we have some excellent fish and chip shops down our way, it was congratulations to the Quayside Fish and Chip shop, of Whitby, in Yorkshire, which became the Ant and Dec equivalent in the world of battered cod (none of our local ones made the nominations).

Although the award categories included best national and regional fish and chips, best staff training, best newcomer and best young fryer, the listeners and I were speculating on the some of the gongs that, perhaps, should be included.

How about ‘the best inclusion of scraps award’, given to the shop who is most generous with the extra bits of batter you get with your chips, was Simon’s suggestion.

Louise put forward an award for the ‘most liberal use of vinegar’ given to the shop that manages to soak the bottom of the paper through the chips!

My favourite suggestion, though, came from Paul, who said that there should be a special award for the best fish and chip shop name pun. There are some great ones out there, such as ‘The Cod Father’, ‘Pete’s Plaice’, ‘Frydays’, ‘For Your Fries Only’ and the wonderfully named ‘Phil’s Yer Tum!’

Which reminds me of the story of the thug who was short changed at his local chippy so he threw the proprietor into the hot oil. At the subsequent trial he was let off with just a

fine. The judge noted that the owner had only received a light battering..!