2009-10 awards
Three in a row for
customers that we
are taking home this
Scotland!
trophy.’’
Giovanni laid his
Atlantic Fast Food of Coatbridge top
philosophy on the
the poll
line on his return
to Coatbridge. “We
A
tlantic Fast Food beat nine other pride ourselves on
g976inalists to secure the crown of best producing the best
g976ish and chip shop in Britain - making it g976ish supper we can
three in a row for Scotland, and joining possibly supply.
fellow Scots Robert and Alison Smith of the Making sure that
Anstruther Fish Bar (2008) and Gordon the g976ish is crisp on
and Sandra Hillan of the Townhead Cafe in the outside and nice
Biggar (2007) in the g976ish and chip Hall of and g976laky inside. We
Fame. use the best quality
Owner Giovanni Fionda, (pictured right potatoes we can get,
with fellow Italian, TV chef Aldo Zilli), so you have nice
and his parents Ida and Raphael Fionda crispy chips that are
(below), were presented with their trophy g976luff y on the inside.
by Zilli at a ceremony in London on 21 “Then we try to
January, which marked the culmination of make sure that the
some 40 years in the business. customer service is
Speaking about their bid for the coveted as smooth as we can
title, Giovanni had said earlier “We’re possibly make it, so there’s as little hassle Bridgend. Located in the seaside town of
extremely proud to be doing this and it’s as possible for customers. Porthcawl, Finnegan’s batterless cod is one
the result of four years of really hard work “ We source our g976ish from sustainable of several specials that cause long queues
from all the team. We’ve tried very hard, sources, and only use British potatoes, and out of the shop door.
we’re doing diff erent things all the time to also source as much as possible from our Jones and his team source all their g976ish
bring the industry forward…We also off er local economy. from sustainable sources and regularly
not just fried g976ish, we’re doing baked g976ish “We have a g976ish of the day, which off er plaice, pollock and hake as alterna-
as well.” changes daily - it might be hake, or seabass, tives to cod and haddock on the menu.
or pollack - we’re constantly off ering
something diff erent so that customers can
try something else and it might open their
minds up so that they put less stress on the
g976ish stocks.
“I’d say,” he g976inished “that g976ish and chips
is g976ighting back. As an industry, we’re
g976ighting back and trying to take back part
of our market share, which in recent years
we’ve lost out to some of the big chains,
and regain what is the nation’s favourite
dish!”
He added: “We try very hard to give Great British Eatery, Birmingham
our customers the edge. All the time we’re Finnegan’s, Porthcawl
making sure the g976ish is of the highest T
hird-placed Great British Eatery was
set up in 2007 by two school friends,
standard…To us the most important thing Conrad Brunton and Andrew Insley, who
is that the g976ish supper is perfect time after met at Haybridge Sixth Form College 11
time, because we’re only as good as the last years ago, the Great British Eatery was
g976ish supper that we fry. designed to combine a traditional menu
‘’To have won this competition as a with a modern edge.
g976irst time entrant is a dream come true,’’ Served alongside Icelandic cod and
he said after receiving the award. ‘’It’s the haddock is a selection of British beers and
best thing to have happened to us in our ciders and Cornish icecream.
professional life and has made all the hard Brunton and Insley take the quality
work worth it. We’ve worked in the g976ish
and chips business for many years and it’s R
unners up Finnegan’s of Porthcawl of the food they serve very seriously and
are no stranger to the competition, that’s why they employ Cambridgeshire’s
always been great fun. Huw Jones, owner of Finnegan’s Fish Bars Young Chef of the Year, Chris James, to help
‘’Our team is extremely hard working in Wales is the current Welsh champion create the best g976ish and chips in the area.
and it’s thanks to them and our loyal and a former UK champion for his shop in more results overleaf...
Fish & Chips and Fast Food 2 January/February 2010
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