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Chip shop batters its rivals to show ‘source’ matters

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A fish and chip shop in Market Deeping is frying high after scooping a national award.

Staff from the Boundary in High Street battered their rivals at the 2014 National Fish and Chip Awards on Wednesday to gain the Field to Frier Award.

The Boundary was judged on potato knowledge, sourcing and storage, as well as their attention to detail and skill in producing quality chips.

Recently named regional winners of the Best Fish and Chip Shop 2014, the shop, run by Bill Shaw, was crowned overall winner by Michelin star chef and awards host Jean-Christophe Novelli.

The award was served up to them during a prestigious ceremony in London’s Lancaster London hotel, organised by Seafish.

Mr Shaw said: “At The Boundary, we pride ourselves on sourcing the best products possible and awards like this prove we know how to do it in the right way.

“There were a lot of top businesses in the running for this, so we’re proud to have come out on top.

“It’s important for a fish and chip shop to be involved in all stages of how their potatoes are sourced and I hope that we can serve as inspiration to others, that it really does matter.”

Paul Williams, chief executive of Seafish, said: “The Boundary is to be commended for demonstrating a real commitment to responsible potato sourcing and sustainability practices. We’d like to congratulate them on their win.”

 

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