Whitby^s Quayside in duel nomination
Article Date: 2013-09-13
YORKSHIRE CHIPPIE IN RUNNING FOR TWO NATIONAL FISH AND CHIP AWARDS
Quayside Whitby has yet again secured its place as a first class fish frier with not one but two nominations in this year’s National Fish & Chip Awards!
The family-run fish and chip restaurant, which has already scooped a National Federation of Fish Friers’ (NFFF) ‘Fish and Chip Quality Award’ this year, has been shortlisted for ‘Best Independent Fish and Chip Restaurant of the Year’ and is among the final three in the ‘Marketing Innovation Award’, which rewards chippies’ innovative communication strategies.
Already recognised as one the best fish and chip shops in the UK, with a final ten nomination for the ‘Best Independent Takeaway’ in last year’s awards, Quayside – which is run by the Fusco family – will now go head to head with 13 other semi-finalists in the Best Independent Fish and Chip Restaurant category, and undergo a mystery shop visit, before the finalists are announced in September, and the winners crowned in January.
Quayside’s Stuart Fusco said: “It’s really staggering to be nominated for two National Fish & Chip Awards this year from hundreds of UK businesses. To set ourselves apart from the rest, we have really tried to pay attention to detail – continuing to use ingredients of the best possible quality, sourced locally wherever possible, with great customer service.
“It’s especially brilliant to be one of the final three in the ‘Marketing Innovation Awards’ too. I think it was the winning combination of our branded tour bus and Finella, our life size fish mascot, that got us through – and all the staff, including Finella, are jumping for joy!”
The fiercely contested competition, organised by Seafish, recognises the UK’s best independent fish and chip restaurants, focusing on all aspects of the business including product, staff, customer service, marketing and promotion.
Paul Williams, CEO of Seafish, said: “These shortlisted businesses have been recognised for their highly professional attitude to running a restaurant and their commitment to a sustainable future for the industry, and we wish them every success in the next stage of the competition.”