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Fish & chips wins twice at Food Made Good Awards

Two fish and chip takeaways joined well-known high street names such as Jamie’s Italian, Leon and Nando’s in winning top accolades for operating sustainably and ethically at the SRA Food Made Good Awards in London yesterday.

Chris’s Fish ’n’ Chips in Barwell, Leicestershire, was awarded the Good To Go Award, which recognises outlets doing the most to prove you don’t have to remove principles when taking away food. Kingfisher Fish & Chips in Plymouth, Devon, took home the Source Fish Responsible Award for its efforts in ensuring there are plenty more fish in the sea. Both takeaways were presented with their awards by SRA president Raymond Blanc OBE.

As well as sourcing fresh local produce and using MSC certified fish suppliers, Chris’s Fish ’n’ Chips uses biodegradable packaging, offers gluten free food every day of the week as well as a healthy menu of grilled fish, chicken and salads, and is heavily involved in supporting its local community. For example, when the budget for the prom at the local school ran out and there was no money left to feed the children, Chris’s stepped in and donated free fish and chips. Next on the agenda is to provide vouchers to the local food bank for free fish and chip meals.

Commenting on his win, Stratis Kyriacou, who owns the takeaway with his wife Gina, said: “It’s fantastic to have further recognition of what we do because we do operate responsibly and we do take a lot out of our environment, so we need to make sure we put back in.

“We’re only a small takeaway, so we do feel quite small fry when it comes to these award, but it proves you don’t have to be a big chain to make a difference. Everyone can do their bit.”

The other big winner on the day was Kingfisher Fish & Chips, which sources a record breaking 14 different varieties of MSC certified fish. Accepting the award on behalf of owners Nikki Mutton and Craig Maw, who are in Japan cooking fish and chips at the Hankyu Department Store British Fare, was manager Ashley Davies.

Commenting after winning the award, she said: “It’s incredible to win this award and to be here today and see our name among all these amazing chefs, restaurateurs and well-known people who all work really hard in their industries.

“Although we do have the biggest sustainable fish menu in the country, it’s not always easy to source the fish but we go out of way to do that. What’s really nice now is seeing people go out of their comfort zone and embracing our menu. The locals really do love seeing the menu change and develop and they’re not just ordering cod and haddock any more.

“Knowing that we’re doing that little something everyday to change the world and make a difference makes it all worthwhile.”

George Clark of the MSC, bore testament to Kingfisher’s efforts and its wider impact on the industry, adding: “Craig is very meticulous in his sourcing and has worked closely with suppliers not just to source what is available but to push for new species to become available too. If he knows something is sustainable and MSC certified, he is pestering his suppliers to get it. By doing this and getting those product lines listed, other chip shops are able to benefit from that.”

A further 15 awards were given out at the ceremony at the Royal Horticultural Society’s Lindley Hall in London, including the Treat Staff Fairly award which went to Pizza Hut for launching the first degree level apprenticeship scheme, and he Feed People Well presented to Jamie’s Italian for its kids menu which puts at least two portions of veg on every plate.


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