​Knights Fish Restaurant NFFF Restaurant of the Year 2024

​Knights Fish Restaurant NFFF Restaurant of the Year 2024

Posted by Emma on 29th Feb 2024

Knights Fish Restaurant in Glastonbury has been named the Restaurant of the Year at the National Fish and Chip Awards 2024, a testament to its excellence in the fish and chip industry. Competing against top contenders from across the UK, Knights stood out for its deep industry knowledge, best practices, employment standards, and exceptional dining experience, as confirmed through rigorous assessments and mystery visits.

Runner-ups included Pier Point Restaurant from Torquay and Noah's in Bristol, each showcasing high standards of culinary expertise. Andrew Crook, President of the National Federation of Fish Friers and awards organizer, highlighted the significance of the awards in promoting industry excellence and innovation. "Knights Fish Restaurant exemplifies the vibrant and dynamic nature of the fish and chip sector, showcasing exceptional culinary skills and dedication," he said, congratulating the Knights team.

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Sponsored by Seafood from Iceland, the award underscores the importance of quality and sustainability in fish sourcing. Björgvin Þór Björgvinsson, project manager at Seafood from Iceland, expressed pride in supporting an award that celebrates the UK's cherished fish and chip tradition while aligning with their mission of providing premium, sustainably caught seafood.

In a gesture of appreciation and further education, Seafood from Iceland has invited the top three finalists and selected UK media representatives to Iceland. This exclusive four-day trip will delve into Iceland's fishing heritage, offering a peek into the nation's advanced seafood processing and fishing practices and extensive fish tastings.

This recognition not only celebrates the dedication of Knights Fish Restaurant but also highlights the collective effort to elevate the standards of the fish and chip industry in the UK.

We invite your thoughts and comments on this remarkable achievement and its impact on the culinary world. Your insights are valuable to us.

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