World record holding Plymouth chippy wins Food Made Good award!
Plymouth fish and chip shop Kingfisher Fish and Chips has won the Source Fish Responsibly award, sponsored by Direct Seafoods, at the Food Made Good Awards, 2017, the Sustainable Restaurant Association’s (SRA) annual, industry leading accolades, for its record breaking efforts to serve thousands of customers a fabulous fish supper while ensuring there are plenty more fish in the sea.
Stephen Oswald from Direct Seafoods (sponsors of the award) is pictured with Raymond Blanc, presenting the award to Kingfisher.
Kingfisher Fish and Chips fought off stiff competition from The Bay Fish & Chips and London School of Economics, who were both runners-up in the category.
The award was one of 17 presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony at the Royal Horticultural Society’s Lindley Hall in London. Borough Market food stall Gourmet Goat, popular London breakfast hangout The Breakfast Club, and Richmond’s finest Petersham Nurseries, were among the other winners. Haddock or herring, pollock or prawns and even lobster, every type of seafood on the menu at Kingfisher is sourced from sustainable stocks. In fact, a dozen of its menu items
Haddock or herring, pollock or prawns and even lobster, every type of seafood on the menu at Kingfisher is sourced from sustainable stocks. In fact, a dozen of its menu items are certified by the Marine Stewardship Council, helping to take the heat off the most popular species like cod and haddock. Owner Craig Maw even tells his customers at the Plymouth chippy – as many as 700 a day - which boat caught their dinner, via a QR code on their takeaway box. And Craig has no qualms about removing fish if their sustainability status takes a turn for the worse. Kingfisher Fish and Chips fought off stiff competition from The Bay Fish & Chips and London School of Economics, who were both runners-up in the category.
The Food Made Good Awards recognise restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable Ten of the categories define what a ‘good’ restaurant or foodservice business should do.
For us, Seafood Week is every week! However, to promote the wonderful fish and seafood we have available to us, Seafish's annual Seafood Week will take place from 6th - 13th October 2017
We need you, as chefs, to help raise the profile of seafood, the delicious range of species available and the health benefits that come with it. So get involved by boosting the fish and seafood on your menus and see if you can persuade your customers to try something they may not have had before!
As a thank you for taking part we are offering you the chance to win:
The Prize.... A trip to London with other seafood chefs, with dinner at a top Seafood Restaurant, one nights accommodation in a London hotel, followed by an early morning trip to Billingsgate Seafood Market, to include a fish filleting session in Billingsgate’s training school, a personalised chefs jacket and a fish filleting knife. This is a great chance to network with fellow seafood enthusiasts over a short, but fun, culinary break. Seafish will be inviting a journalist along on the trip so you will get media coverage for both yourself and your business. You will also be invited to become an Ambassador for Seafish. In addition to this prize Direct Seafoods are offering a £150 prize voucher to purchase some additional seafood for your business. REGISTER NOW AT www.seafoodweek.co.uk/directseafoods
Sign up before 6th October to give you and your business the chance to win, whilst promoting wonderful seafood! (T&C’s apply).
The top scoring chef in each heat automatically gets a place in the live final at The Restaurant Show on Tuesday, 3rd October at Olympia, London. It will then be down to the six chefs who received the highest runner-up scores to complete the line-up.
To get to the semi-finals, chefs have already had to impress 13 judges, including the new Chair of Judges, Gary Jones from Belmond Le Manoir Aux Quat’Saisons who will oversee the whole competition. He analysed all menu courses alongside David Mulcahy and Andrew Bennett who were on hand to help whittle the list down. Starters were judged by Alyn Williams, Peter Joyner and Willie Pike, with main courses being scrutinised by Clare Smyth MBE, Philip Howard, Russell Bateman and Steve Scuffell. Marking the mouth-watering desserts this year was Graham Hornigold, Sarah Hartnett and Julie Sharp.
In the next round chefs must cook-up their menu in two hours and it has to include a vegetarian based starter, a duck and cherry combination main course and a classic tart as a dessert.
Luke Selby, head chef at Dabbous, London has won the 2017 Roux Scholarship. Luke beat five other finalists in a fiercely contested final held at Westminster Kingsway College, London, on Monday 10th April, where they were asked to prepare and serve Royal-style saddle of hare, chestnut flavoured tagliatelli and purple sprouting broccoli.
The 26-year-old chef, who entered the competition for the first time this year, was battling it out against Martin Carabott, from Luca Restaurant, London, Michael Cruickshank from Bohemia, Jersey, Scott Dineen, of BaxterStorey, London, Oliver Downey from Fera at Claridge’s, London and Matthew Whitfield from The Driftwood Hotel, Portscatho in Cornwall.
Pictured above is Alain Roux and Luke Selby with Sponsors - Direct Seafoods - Sustainability Director, Laky Zervudachi, and Michel Roux Jr (Photo courtesy of Jodi Hinds)