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Mary Lambert bakery wins coveted fish and chip awards

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The Mary Lambert team

Mary Lambert, The artisan bakery, has been named as the UK’s Best Food Service Operator at the National Fish and Chip Awards 2020. As reported in the Hartlepool Mail, the award was was open to outlets including pubs, restaurants, leisure outlets, cafes and hotels, where fish and chips is included on the menu but is not the core offering.

Mary Lambert – winner of the Mail’s Chip Shop of the Year for the last four years – won against stiff competition from two other shortlisted finalists to take home the title.

It is after they were assessed against a wide variety of judging criteria including responsible sourcing policies, preparation and cooking techniques, promotional activity and menu innovation.

The National Fish and Chip Awards is organised by Seafish, the public body that supports the £10 billion UK seafood industry.

Marcus Coleman, Chief Executive at Seafish, said: “Every year entrants to the food service operator award prove beyond doubt that you can find high quality, healthy fish and chips in businesses that are not traditional fish and chip takeaways or restaurants.

“Mary Lambert’s core business might be baked goods, but the judges were hugely impressed with the quality of fish and chips on offer at their premises, describing it as a fantastic business providing a wonderful fish and chips dining experience.”

Manager Phillippa Lambert Shaheen previously told the Hartlepool Mail they serve fresh cod and haddock delivered daily by Hodgson’s of Hartlepool and cook everything to order.

The winners were announced at the Royal Lancaster Hotel in London on Thursday, January 23. Mary Lambert were shortlisted for the award with The Real Food Café, Tyndrum, Perthshire and The Woodman’s Arms, at Whickham, Tyne and Wear.

Judge and Chef Ambassador, Rob Green added: “The Best Foodservice Operator Award was an impressive category to judge with all the entrants being of a high standard.

“Some of the entrants went above and beyond, such as offering different seafood species, using local beer in their batter, using digital channels to highlight sustainability or making homemade bread.”

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