Frankie’s named as one of three best chippies in Scotland

September 8, 2011 0

The judges will be impressed with Frankie's community involvement. At the weekend it organised a charity cycle sportive for the Royal National Mission to Deep Sea Fishermen. Some of the riders are pictured here. — Click on image to enlarge.

Frankie’s Fish and Chips Cafe & Takeway in Brae has made the shortlist of three in the battle to be named Scotland’s best chippie.

It is up against The Bay in Stonehaven and The Chip Box in Stewarton, Ayrshire.

If Frankie’s wins it will go forward to the UK contest for the title of Independent Takeaway Fish and Chip Shop of the Year 2012.

The chippie, which opened three years ago and has been widely acclaimed, can now expect an un-announced visit from an industry judge who will assess the business on a wide variety of criteria, including product quality, customer service, food preparation procedures, hygiene, innovation, staff training and development, promotional activity and approaches to sustainable sourcing.

The Scottish winner will progress to the grand final, to be held in London in January. It will then compete against nine other regional winners from across the UK for the coveted title of the UK’s chippy champion.

During late October, staff from these top 10 chippies will also enjoy an all-expenses paid study trip to Norway, where they will learn about the supply chain of fish from Norway to the UK.

Organised by Seafish, the authority on seafood, the Independent Takeaway Fish and Chip Shop of the Year Award recognises the wealth of quality, value and choice offered by the nation’s much loved independent fish & chip shops. The title has in the past resulted in a sales increase of up to 100 per cent for the winning shop.

Nikki Hawkins, foodservice and events manager at Seafish, said: “The UK’s fish and chip shops are a national institution, which this award has recognised now for the past 24 years.

“The high standards and quality displayed by the shortlisted finalists for 2012 is testament to the way that they have successfully raised the bar in service and adapted their methods to ensure a sustainable future for the whole industry. This year’s competition was the tightest yet with each of the finalists fully deserving of their place among the top three in their region.”