National Fish & Chip Awards names chippies on course for Menu Innovation gong

The all-new Menu Innovation category in the 2026 National Fish & Chip Awards has brought a platter of exceptional businesses into the spotlight but three fantastic chippies have made it to the final, having being recognised for their creative flair and forward thinking in developing and broadening the appeal of the iconic takeaway.

The National Fish & Chip Awards is run by the industry for the industry and this 38^th edition continues its mission to maintain the highest of standards across operational and environmental sustainability, food safety and hygiene, product knowledge, employer commitments, customer experience and most importantly, serving quality meals.

No dish has stolen the UK’s heart quite like fish and chips and the sector’s go-to awards for benchmark-setting and rewarding success has launched the inaugural Menu Innovation prize to honour eateries with exciting, modernised food options. Taking classic flavours and textures and interpreting them in fresh ways which cater to a variety of tastes and dietary requirements without losing the essence of the chippy tradition is a tall order, but entrants have displayed exceptional ability in doing so.

From introducing different species of delicious fish from UK waters and beyond onto menus, to turning plant-based ingredients into golden, battered creations or providing gluten-free items, heading down to the local fish and chip shop is an opportunity to indulge in culinary masterpieces.

The panel of experts reviewing contenders’ menus have assessed the thinking behind the menu concepts and skills involved, taking into consideration flavour profile selection, sustainable viability and how each chippy is able to balance creativity with a consistently outstanding product.

Here are the three businesses with standout dedication to elevating the fish and chip experience:

Bristol

Fisk & Frite

Oxfordshire

Harrison’s Fish and Chip Co, Oxford

Somerset

Knights Fish Restaurant, Glastonbury

Andrew Crook is president of the National Federation of Fish Friers (NFFF), which runs the annual event and is also the category sponsor. He says that having alternative types of fish and a variety of items for customers to discover adds a brilliant point of difference for chippies. There’s opportunity to boost business and environmental sustainability measures without compromise on flavour, and the price point makes way for more people to continue enjoying fish and chips.

He adds: “The launch of Menu Innovation has been a brilliant platform for fish and chip shops to showcase their imagination and passion for the industry. Business owners have a shifting landscape, high customer expectations and diverse dietary preferences to consider and manage, so it’s a fine balance to devise a menu which ultimately satisfies the requirements.

“It takes a touch of genius to be able to develop an offering that has longevity and respects the heritage and customs of the fish and chip craft while reimagining it so it’s inclusive to different tastes and budgets. Our finalists are achieving great things and are a wonderful representation of how exciting and dynamic the sector is. All the best to the final three!”

The three hopefuls will find out which will be served the award at the ceremony on 25 February at the Park Plaza Westminster Bridge, London.

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