Top 40 finalists announced for Fish & Chip Takeaway of the Year 2023

13 September 2022 - The National Fish and Chip Awards has announced the top 40 entries for the Fish and Chip Takeaway of the Year category

After a rigorous judging process, 40 fish and chip eateries across the UK have been shortlisted as category finalists. Judging criteria included having to demonstrate high levels of knowledge of the Fish & Chip industry including customer service, and environmental and sustainably good practices.

This category looks to celebrate the Fish and Chip Takeaway of the Year.

Commenting on the top 40 shortlist, Andrew Crook, President at The National Federation of Fish Friers said: “Being able to announce the top 40 finalists for this category is an absolute pleasure. It is no secret that the industry is facing some challenges.

“That said, this industry is built upon British stoicism. And with spirit and determination we are committed to supporting our members and seeing through tough times. We cannot wait to celebrate at the awards ceremony in February 2023.”

The National Fish and Chip Awards has been celebrating the nation’s favourite dish for more than 30 years, recognising and rewarding the people and businesses who provide us with the best fish and chips across the UK, both in terms of food and service.

The National Federation of Fish Friers is proud to have been passed over the baton from Seafish as custodians of this prestigious event, hosting the inaugural awards at the Park Plaza Hotel in London on the 28th February 2023.

The winner will be unveiled at the Awards Ceremony held at the Park Plaza Westminster Bridge on the 28th of February 2023

For more information and to view the top 40 shortlist please visit: https://thefishandchipawards. com/awards-news

The Class of ’54

Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.

RSPO-2-0677-16-100-00

Frymax – In a Class of its Own

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk