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Potato Features

Finalists in Healthy Eating Award announced



Three fish and chip businesses which are striving to improve the nutrition of their dishes have been named as finalists in the Healthy Eating Fish and Chips category at The National Fish and Chip Awards 2019.
 
Harbourside Fish and Chips in Plymouth, Devon; Papa’s Fish and Chips in Willerby, Hull, East Yorkshire; and Penaluna's Famous Fish & Chips in Hirwaun, Rhondda Cynon Taf all had their menus as well as their knowledge of product nutrition assessed.
 
Activity to promote healthier options as well as how shops collect and act on the feedback they receive from customers about healthier dishes has also been taken into account.
 
Each finalist will now undergo one final round of judging, where both their front and back-of-house practices will be carefully scrutinised. This will determine the overall UK winner, who will be announced at The National Fish & Chip Awards ceremony in London on 24st January 2019.
 
Marcus Coleman, chief executive at Seafish, said: “We know from research that fish and chips have a superior nutritional offering versus many other takeaway options. A portion of fish and chips is rich in protein, carbohydrates, vitamin B6 and B12, iron, calcium and phosphorous, as well as crucially important dietary fibre.
 
“These three finalists have invested a huge amount of time and energy into showing how healthy fish and chips can be, and that is what has netted them a place in the final of this awards category.”
 
Seafish ambassador nutritionist Adrian Delaney added: “Eating a healthy, well-balanced diet means eating food from a variety of food groups to get the energy and nutrients that your body needs, this is often difficult to achieve in the purchasing of ‘takeaways’. It is great to see that fish and chip shops now recognise the importance of offering healthier options, as well as including dishes for coeliac, gluten free and other dietary issues. These three shops have gone over and above to promote Healthy Eating within their shops”.

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