BRITAIN’S BEST CHIPPIE IS FRYING HIGH FOR BRITISH AIRWAYS
The
chef/proprietor at Britain’s best fish and chip shop, Quayside, has stamped his
seal of approval on British Airways’ specially created ‘Flying Fish and Chip
Supper’.
Stuart Fusco,
chef director of the award-winning Quayside fish and chip restaurant and
takeaway, based in Whitby, North Yorkshire, has been helping boffins at the
airline get a better batter at 35,000 feet for its first-ever, on-board fish
and chips – launching tomorrow.
British
Airways flew the UK champion fryer down to their development kitchens near
Heathrow in July to give his expert opinion on their sustainable fish fillet
and chunky chips, for the Yorkshire Day launch of its in-flight fish and chip
supper. Quayside is famous for its homemade batter, made to a secret family
recipe over more than three generations.
From today,
customers on board British Airways’ longest short-haul flights from Heathrow to
destinations such as Greece, Athens, Larnaca, Istanbul, Sofia and St Petersburg
can now tuck into a sustainable cod fillet with a batter taste-tested by
Quayside’s family run chip shop – named ‘Best in Britain’ in the National Fish
and Chip Awards 2014 – as well as chunky fries with vinegar, ketchup and
tartare sauce devised by the airline’s catering team.
“It’s a real
honour to have been asked to taste test British Airways’ first ever fish and
chip supper,” says Stuart at Quayside. “Cooking up a good batter on board
presents some unique challenges but fish and chips is one of our most iconic
British dishes so passengers expect it to be as good in the air as it is on the
ground. British Airways has created a delicious meal to rival even the best
fish and chip shops, which is very impressive at 35,000 feet.”
Sinead Ferguson,
menu development manager at BA, added: “We know our customers love comfort food
and expect it to be done well when they fly with us – and full flavour is
crucial given that your tastes buds are reduced by more than 30 per cent at
altitude.”
“We pre-fry
both the fish fillet and the chips, and the length of time we do this for is
fundamental to giving the chips and batter that desired crunch. During trials
our fish supper was met with resounding approval by our customers – but who
better to taste test this than the 2014 Fish and Chip Shop of the Year!”
For more on
Quayside, log on to whitbyfishandchips.com
For recipes follow this link
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