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.
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. Among the winners in these categories, Pizza Hut Restaurants won the Treat Staff Fairly award for putting its employees first, launching the first, degree level apprenticeship scheme and a company-wide emotional training programme.
The Breakfast Club’s move to match customers growing appetite for avocados with a sourcing policy that ensures a fair deal for the farmers in Latin America won it the Support Global Farmers award. Designing a menu centred on two ingredients that would otherwise be wasted, kid goat and rose veal, helped Borough Market stall Gourmet Goat to win the Waste No Food award. And Jamie’s Italian new kids’ menu that includes at least two portions of veg on every plate was the winning formula for the Feed People Well award.
The Source Fish Responsibly award, sponsored by Direct Seafoods, is designed to recognise food service businesses which have taken decisive action to ensure there are plenty more fish in the sea. When the SRA campaigned on this issue in July, dozens of operators, serving a combined 50 tonnes of fish a year responded to the call to Remove the Worst, such as wild sea bass and eel, from their menus.
Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said: “The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers. “The awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.” As well as the ten Food Made Good themed awards which champion ground-breaking ideas and initiatives to inspire the whole industry to mobilise for greater change across the three main themes of Sourcing, Society and Environment, there are a further six categories. These include the Food Made Good Business of the Year, won by Christian Puglisi’s Copenhagen organic restaurant and bakery Bæst and Mirabelle where customers can enjoy pizza, complete with mozzarella made daily with milk from its own 15-cow herd and salami prepped by the chefs using pork form a local free-range drove.
The Chef Patron of Belmond Le Manoir aux Quat’Saisons presented the Raymond Blanc Sustainability Hero Award to Henry Dimbleby and John Vincent for their unstinting commitment to transform school food, introduced free school meals for all infant pupils and reintroducing cooking lessons to the curriculum. The pair campaigned hard to maintain their hard-fought gains when the Government’s recent manifesto threatened to reverse their work. The award also recognised the achievement of the Leon founders in bringing healthy fast food to the high street.
Among this year’s new categories Nando’s won the Open Right award for its new Cambridge restaurant which launched with a host of smart sustainability built in. Chris’s Fish n Chips won the Good To Go award presented to the takeaway proving that you don’t have dispose of your principles when taking food away. Lucky Beach, in Brighton, which built a school in Rwanda using money from the sales of its organic, grass-fed beef burgers and directly traded, coffee was named the People’s Favourite Restaurant, voted for by readers of delicious. magazine.