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Thursday, 16 June 2016

There's no batter than this lot when it comes to fish and chips

A York fish and chip restaurant has secured a top industry award.

Scotts Fish and Chips, off the A64 at Bilbrough, has received the National Federation of Fish Friers quality award.

Run by the trade body that represents the nation’s fish and chip shops, the quality awards are a way to ensure high standards as well as enhance the industry's profile.

This award comes just three months after its sister venue, Scotts of Helmsley, retained its quality award.

Establishments displaying the award are the ones that provide good quality products, high standards of hygiene and high level of competence.

QUALITY ESTABLISHMENT
Owner Tony Webster said: “Being able to display this award is a reassurance to our customers. It means that as soon as they step through our door, either into the restaurant or the take away, they are entering a quality establishment that serves food of the highest quality.

“Scotts is fast becoming a byword for quality, and we know that reputations are hard won and easily lost. We will not be resting on our laurels, but will be working incredibly hard to ensure we live up to this honour.

“We have customers that travel from all parts of the region to enjoy not just our fish and chips, but our wide range of homemade dishes. Our gluten free foods are incredibly popular with those who have wheat allergies.”

Federation assessor Hugh Mantle said: “This award is only given to establishments that meet – and beat – an exhaustive set of standards, including quality of food, cleanliness and staff competence.

“The average assessment takes about four hours to complete and there is no guarantee of passing.

“I’m delighted to say Scotts Fish & Chips have done a phenomenal job and they really are high quality fish and chip business. They now get to display this war for the next two years, when they will be assessed again.”

Scotts Fish & Chips is open seven days a week and has a menu with an increased number of homemade dishes.

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