Fat, skinny, wedges, home-made, frozen or chip shop, everyone has a favourite chip and National Chip Week (21-27 February 2011) is a celebration of this national food.
A quarter of the potatoes grown in Britain are turned into chips – around 1.5 million tonnes – helping to keep UK potato farmers in business while showing how popular chips are among British consumers.
This year, chip shops up and down the country will be the focal point of National Chip Week as the nation celebrates this classic food.
National Chip Week is run by Potato Council which supports the British potato industry, and is funded by potato growers and potato trade purchasers and is part of the Agriculture and Horticulture Development Board.
Chips are often associated with bad diets and unhealthy lifestyle and National Chip week also hopes to show fans of the food that they can enjoy chips as part of a healthy, balanced diet.
Cooking from scratch is not only cheaper but also healthier than buying and consuming pre cut and or cooked chips.
The top fish and chip shop in the UK was announced last week at the 23rd annual National Fish & Chip Awards 2011, setting up the UK for next months event, organised by Seafish, the authority on seafood.
Fish and Chips at 149 in Bridlington, battered off competition from shops throughout the UK to claim the prestigious title.
Owners, Matthew Silk and Tracy Poskitt, were presented with the prize by food critic Jay Rayner, at a ceremony held at London’s Park Plaza Riverbank Hotel.
Joint owner, Tracy Poskitt said: “To take home the highest accolade in the fish and chips industry is a dream come true.
“We’ve been working for many years to reach these heights and owe this award to our dedicated team and loyal customers whose support has made this possible.
“Fish and chips have been a British institution for 150 years and we are ecstatic to be taking our place in the proud history of this national dish.”
Andy Gray, Customer Development Manager for Seafish commented: “The awards are seen as the highlight of the industry calendar and represent the prize catch of the UK’s chippies.
“The shops are thoroughly judged on the quality of their fish and chips and all areas of the business including responsible seafood sourcing, customer service, food hygiene, staff training and community spirit.”
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