Latest news with #MSC-certified
Scotsman
2 days ago
- General
- Scotsman
Award winning chippy shares secret for 'perfect' fish and chips
But if you've ever wondered how to get the perfect golden fried fish and crispy chips, then one Scottish chippy owner has shared her secret. Sarah Heward, owner of The Real Food Café in Tyndrum, has shared her secret for creating the perfect fish supper - and it's all about attention to detail. Regularly featured in 'Best Of' lists as one of Scotland's favourite chippies, and a seven times winner in the National Fish & Chip Awards, The Real Food Café' is known for its quality, care and sustainability. It's also famed for its gluten-free fish and chips, with some customers making a 500-mile round trip to enjoy them, a testament to the restaurant's iconic status as one of the go-to places for an exceptional fish supper and its inclusive menu. How to make 'perfect' fish and chips Picture: Real Food Cafe Here's what Sarah says makes the ultimate fish and chips. 'Fish and chips might sound simple, but making a truly outstanding chippy is anything but. It's all about layers of detail. The Real Food Café only uses MSC-certified, sustainably sourced fish. "Once prepped and portioned, it's carefully layered in a Fish Fridge, no more than two or three fillets deep, ready for frying. 'Our signature light, golden batter is made with chilled water. The cold temperature causes the wheat proteins to expand, and when the batter hits the hot oil, it explodes, creating that crisp, airy texture you want – nobody likes a soggy fish and chips! "We also use a specialised batter-whisking machine to keep the consistency just right. 'But the chips matter just as much. Ours are made fresh daily, sometimes up to a quarter of a tonne. "When the tatties arrive, we test them for sugar content because too much sugar means chips that fry too dark. We rumble 25kg of potatoes at a time, eye them by hand and chip them in a machine that can process a full sack in about 20 seconds. 'Cooking times are constantly adjusted throughout the year for variations in potato and wheat crops. Once it's all cooked, we finish with the final secret ingredients: salt, vinegar, and a generous serving of love.' The Real Food Cafe in Tyndrum has been going strong as one of the best places to stop for a bite to eat for almost 20 years and it all came about after Ms Heward took over the site after chancing upon an advert for the then-derelict premises while working in the City. She and her husband decided to snap up the former Little Chef and move up north, seeking a better work-life balance and feeling that they could 'do something better than the previous occupiers'. After a 'very rudimentary patch-up job', including filling the holes in the roof, the cafe opened its doors for the first time in April 2005, timed to capitalise on the key summer trading period. 'We did that, and that was really the start of the journey [but] over the years there's been a huge number of challenges, both personal and professional.' These include the sudden death of her husband, who had planned to work as a consultant in Aberdeen in the oil industry when they moved to Scotland but took an active role in the café. But she persisted, and the business, which benefits from its location on the West Highland Way, started picking up awards including for their fish and chips.
Daily Record
4 days ago
- General
- Daily Record
Award winning Scottish chip shop shares secret that draws customers from miles away
Fish and chips are in news this week as National Fish and Chip Day is celebrated on Friday, June 6. Fish and chips remain a beloved staple of British cuisine, perfect for a day by the seaside, a cosy film night, or a pick-me-up after a night out. This week, the humble chippie gets its moment in the spotlight as National Fish and Chip Day is celebrated on Friday, June 6. With over 10,000 fish and chip shops across the UK, Scotland boasts its fair share of popular outlets, including The Real Food Café in Tyndrum, about 60 miles north of Glasgow. A regular on 'best of' lists and a seven-time winner at the National Fish and Chip Awards, the café is famed for its gluten-free fish and chips, attracting customers who sometimes travel 500 miles round trip for a taste, Scottish Daily Express reports. Owner Sarah Heward shares the secret to creating an outstanding fish and chip meal, emphasising the importance of attention to detail. "Fish and chips might sound simple, but making a truly outstanding chippy is anything but," she explains. "It's all about layers of detail. The Real Food Café only uses MSC-certified, sustainably sourced fish. Once prepped and portioned, it's carefully layered in a fish fridge, no more than two or three fillets deep, ready for frying." Sarah also highlights the science behind the perfect batter: "The batter must be made using chilled water. "The cold temperature causes the wheat proteins to expand, and when the batter hits the hot oil, it explodes, creating that crisp, airy texture you want – nobody likes a soggy fish and chips! We also use a specialised batter-whisking machine to keep the consistency just right." When it comes to the chips, The Real Food Café goes through a quarter of a tonne daily, with each potato carefully inspected. Sarah adds, "When the tatties arrive, we test them for sugar content because too much sugar means chips that fry too dark. "We rumble 25 kilograms of potatoes at a time, eye them by hand and chip them in a machine that can process a full sack in about 20 seconds. "Cooking times are constantly adjusted throughout the year for variations in potato and wheat crops. Once it's all cooked, we finish with the final secret ingredients: salt, vinegar, and a generous serving of love." Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. This year marks the 10th anniversary of National Fish and Chip Day, celebrated annually on the first Friday in June to honour this iconic British dish. In other news, Scotland's cheapest city for a chippy tea has been revealed, much to the delight of hungry Dundonians. According to a new nationwide ranking by WDW Bingo, Dundee ranks as the third most affordable city in the UK for a portion of fish and chips, with an average price of just £9.47. Glasgow comes in at tenth place, where the average cost is £10.37. Aberdeen and Edinburgh follow closely behind, with prices at £10.67 and £10.93 respectively, proving that while fish and chips remain a classic, prices can vary significantly across the country.
Scottish Sun
4 days ago
- Business
- Scottish Sun
I run an award-winning chippy in Scotland – here's where loads of fish & chip shops get it all wrong
Some customers even make a 500-mile round trip just to try the scran OH MY COD! I run an award-winning chippy in Scotland – here's where loads of fish & chip shops get it all wrong Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) AN award-winning Scots fish and chip shop owner has revealed the secrets to the supper. Sarah Heward opened The Real Food Cafe in Tyndrum, in the Highlands, in 2005. Sign up for Scottish Sun newsletter Sign up 3 The Real Food Cafe, in Tyndrum, Crianlarich, opened in 2005 Credit: Alamy 3 Its fish suppers are top class Credit: Steve Welsh 3 Owner Sarah Heward revealed the secret to the perfect fish supper Credit: John Kirkby She transformed it from a run-down Little Chef to an iconic roadside diner serving thousands of punters each year. The eatery sits on the A82, halfway between Glasgow and Fort William, and is the perfect spot to refuel. The menu boasts all the usual chippy classics like burgers, battered sausages and fish suppers, as well as more unusual dishes like fish chowder and plant-based Tofish suppers. As a Coeliac UK-accredited caterer, The Real Food Cafe also offers a gluten-free menu, drawing some customers to make a 500-mile round trip just to try it. It regularly appears on 'Best Of' lists as one of Scotland's favourite chippies and has scooped the National Fish & Chip Awards seven times. Sarah also shared her top tips for making the ultimate fish and chips. The eatery prides itself on using 'only proper raw ingredients' and local produce. According to Sarah: "Fish and chips might sound simple, but making a truly outstanding chippy is anything but. It's all about layers of detail. The Real Food Cafe only uses MSC-certified, sustainable sourced fish. Once prepped and portioned, it's carefully layered in a Fish Fridge, no more than two or three fillets deep, ready for frying." There's also a secret behind their perfect batter. Sarah said: "Our signature light, golden batter is made with chilled water. The cold temperature causes the wheat protein to expand, and when the batter hits the hot oil, it explodes, creating that crisp, airy texture you want - nobody likes a soggy fish and chips! We also use a specialised batter-whisking machine to keep the consistency just right. Gerwyn Price's fish and chip shop as former world darts champion shows Sky Sports presenter his side hustle And the chips deserve attention as well, achieving perfection is crucial. Sarah added: 'But the chips matter just as much. Ours are made fresh daily, sometimes up to a quarter of a tonne. When the tatties arrive, we test them for sugar content because too much sugar means chips that fry too dark. We rumble 25kg of potatoes at a time, eye them by hand and chip them in a machine that can process a full sack in about 20 seconds. 'Cooking times are constantly adjusted throughout the year for variations in potato and wheat crops. Once it's all cooked, we finish with the final secret ingredients: salt, vinegar, and a generous serving of love." We told previously how Scotland's best fish and chip shop has been crowned in this year's takeaway awards. And a fish and chips fan who spent more than year visiting 120 chippies across the UK has revealed his top five.
Cision Canada
21-05-2025
- Business
- Cision Canada
NOVOTEL CELEBRATES ONE YEAR OF OCEAN COMMITMENT AND SUSTAINABLE PARTNERSHIP WITH WWF
"At Novotel, we are taking decisive action to protect our oceans, and the partnership with WWF is a driving force of this commitment," said Jean-Yves Minet, Novotel Global Brand President. " Through their guidance and expertise, we can drive change at scale across our 600 hotels and more widely across the industry and communities we reach. At Novotel, we're committed to making it easier to make choices that have a positive impact on the longevity of the planet, on marine life, and on future generations. From responsible sourcing to a Plant-Forward approach, our ocean impact strategy is designed to drive real change. Together, we can lead the way toward a healthier, more sustainable future - one positive choice at a time." DELICIOUS, HEALTHIER, MORE SUSTAINABLE FOOD The new Sustainable Seafood Principles were created in partnership with WWF and led by the fisheries experts at WWF France. The new guidelines, launched globally across Novotel's 600 hotels, include banning of 350 species of endangered seafood species, and promoting responsible fishing by 2027, serving only MSC-certified wild-caught species or responsibly sourced local fish, and use ASC- or organic-certified farmed seafood for salmon and shrimp, fostering supplier collaboration where needed. WWF France has created Sustainable Seafood Training, a comprehensive global training programme for Novotel chefs, food and procurement teams, and is working alongside Novotel and Accor to improve traceability. Furthermore, Novotel has pioneered a Plant-Forward1 ambition, targeting all its 600 hotels to have a minimum of 25% plant-based menus by 2026. Today 39% of hotels dedicate at least 25% of their menus to plant-forward options. Novotel is committed to offering market leading, tasty, sustainable, and Plant-Forward philosophy at scale, guided by a leading culinary institute. EDUCATION & AWARENESS FOR THE NEXT GENERATION Novotel welcomes more than two million family stays a year and this summer families at Novotel will experience two new edutainment games designed by WWF France and Novotel to inspire and empower children to be ambassadors for the ocean. "Guardians of the Mediterranean" is an interactive card and digital game inspired by the WWF Blue Panda boat, created to educate families about ocean conservation in a fun, engaging way. "Sea Turtle" is a lively digital quiz that helps children learn about the threats faced during turtle migration, including ghost gear, plastic and pollution. "Inspiring and educating the next generation is key to protecting our ocean," added Jean-Yves."By engaging young minds through play, we plant the seeds of awareness, empathy, and action for a healthier, more sustainable marine future. As a leading family-friendly hotel brand, Novotel is perfectly placed to champion this vital mission." A YEAR OF PROGRESS: STRENGTHENING NOVOTEL'S COMMITMENT TO THE OCEANS Since its launch in June 2024, Novotel has made significant strides to deliver upon its ocean preservation and sustainable impact plan: 1/ REDUCE IMPACT Novotel's commitment to reducing its impact aligns with Accor's industry-leading mission towards positive hospitality, including: Phasing out single-use plastics across Novotel hotel operations Installing large-format and refillable dispensers in hotels Minimizing food waste through innovative solutions and guest engagement Launched microplastic filter pilots in two Novotel hotels 2 in France to reduce impact from hotel laundry 2/ DELICIOUS, HEALTHIER & MORE SUSTAINABLE FOOD CHOICES In addition to the new Plant-Forward ambition and Sustainable Seafood Principles, Novotel has implemented significant actions: A globally managed Fishery Improvement Project (FIP) was launched in Q1 2025 in collaboration with WWF, including support of the Indian Squid FIP in Kerala, India Launched a partnership with Seafood Souq to ensure all seafood suppliers and products are onboarded to SFS Trace and meet required traceability standards, including an 18-hotel pilot in the Middle East 3. A Seafood Taskforce procurement project has been launched in Europe in collaboration with WWF France, working directly with five suppliers to improve traceability as part of the brand's commitment to support WWF's ambition for sector-wide change throughout the supply chain. 3/ ENHANCE EDUCATION & OCEAN AWARENESS Novotel is committed to raising awareness of the importance of the ocean to modern life, inspiring hotel teams, guests and communities to positively contribute to a more balanced life with the ocean. New global Ocean Awareness Training for all Novotel teams in all 600 hotels, enhancing their knowledge and inspiring their action and commitment. The training has been developed in partnership with AXA Climate. New WWF Sustainable Seafood Training: for all chef, F&B and procurement teams, including the impact of overfishing, sustainable seafood sourcing and best-in-class sustainability practices in restaurants. Edutainment in-hotel events, programming and games to inspire positive action amongst the Novotel community. 4/ CONTRIBUTE TO RESEARCH & INNOVATION Novotel is supporting essential WWF France conservation projects around the world, investing to support ocean impact, research and action through critical projects. 1/ The protection of Posidonia in the Mediterranean Where: Europe Why: Per hectare, the Posidonia meadow sequesters five to seven times more carbon than the tropical forest Status: Action plans underway in 9 coastal cities; 8 mooring fields in project; and 73 buoy conversions completed in 2024 and 41 planned in 2025. 2/ The identification and removal of "ghost gear" Where: Mediterranean Sea Why: Lost, abandoned and otherwise discarded fishing gear are a major threat to marine life Status: Over 1,000 hectares prospected in Bonifacio; several 4 nets identified; pilot retrieval with underwater robots scheduled for 2025–2026; new prospection missions in Calanques and Ajaccio planned. 3/ Supporting the WWF France's Blue Panda boat Where: Europe - France, Greece, Türkiye, Italy and Croatia Why: The Blue Panda sails across the Mediterranean conducting missions to develop science-based solutions and recommendations to protect Mediterranean marine life, to raise public awareness, and leading lobbying missions with countries and communities. Status: 2024 campaign completed across France, Greece, Turkey, Italy and Croatia; educational visits reached 550+ children in France; Cap Cétacés anti-collision system tested; ghost gear prospection and Marine Protection Areas studies conducted; Blue Panda to be in Nice 8–14 June for UNOC with stakeholder events. 4/ Tracking and tracing marine turtles Where: Global, with a specific focus on Asia-Pacific Why: Six of seven species of marine turtles remained threatened by harvesting, illegal trade, being caught by commercial fisheries and the loss of nesting beaches. Mapping nesting beaches, migratory corridors and foraging grounds for critical turtle populations. Status: 'Blue Corridors' initiative launched October 2024; over 12,600 turtles tracked globally; data gathering and connectivity analysis ongoing in 2025; update to be published by WWF at UNOC 2025. 5/ Protecting the sea turtles of the Western Atlantic Where: Guiana Shield Why: Mobilising civic society and fighting illegal, unreported and unregulated fishing will help protect leatherback turtles breeding on coastal areas of the Guianas, and green and olive ridley turtles from Brazil to Venezuela. Status: Youth ambassador programme launched; regional delegation to attend UNOC in June 2025; field projects including eco-guide training, citizen science, and advocacy actions ongoing through 2025-2026. Ludovic Frère Escoffier, Ocean Program Manager, WWF France, said: "Protecting the ocean also means protecting our common future. Faced with the growing threats of overfishing, pollution and loss of biodiversity, economic players have a key role to play. We welcome Novotel's commitment to integrating the preservation of marine ecosystems into its strategy. By collaborating with influential companies in the tourism sector, together we are accelerating the transition to more sustainable, responsible practices that are compatible with ocean resilience." "The ocean is our planet's greatest source of balance - the 'lungs of the world'," added Jean-Y ves Minet. "It regulates climate, supports livelihoods, and protects ecosystems. But that balance is at risk. To secure a sustainable future, we must rebalance our relationship with the oceans, reducing our impact and ensuring marine health. Our wellbeing is deeply tied to the health of the ocean. Protecting the ocean isn't just about the environment, it's about supporting human health and longevity too." WHAT'S NEXT FOR NOVOTEL? POSITIVE STEPS TO IMPACT OCEAN LONGEVITY Looking ahead, Novotel remains committed to amplifying its impact by: Collaborating with industry leaders at UN Ocean Conference in Nice to drive meaningful change WWF Sustainable Seafood Training – launching summer 2025 Ocean Awareness Training in partnership with AXA Climate – launching summer 2025 Expanding sustainable seafood practices across all hotels Embedding a new Plant-Forward menu strategy in all hotels Introducing new guest engagement programs focused on ocean preservation Continuing to support critical WWF France ocean preservation projects around the world For more information about Novotel's sustainability initiatives, learn our partnership with WWF, and to read the Novotel Ocean Impact Report in full, visit Novotel - Ocean 6 DELICIOUS PLANT-BASED DISHES @ NOVOTEL HOTELS 1. Azzurra Kitchen @ Novotel Monte Carlo. a. Beetroot and Chickpea Hummus with Tahini, Fresh Herbs, spring vegetables and purslane shoots. 2. MOKU @ Novotel Cairns Oasis Resort a. Green Paw Paw Salad with green paw paw & carrot, avocado, soft herbs, edamame, nam jim dressing, cassava crackers & charred lime 3. Novotel Melbourne Airport – Boccata Restaurant & Bar a. Rigatoni with Confit Tomatoes, Stracciatella and Pangrattato 4. Bokan @ Novotel London Canary Wharf a. Black Lime Tofu, Dashi Broth with an Onion and Spinach Marmalade – part of the vegan tasting experience and vegan bottomless brunch 5. Flying Elephant @ Novotel Dubai Al Barsha a. Zameen Ke Kebab, honey glazed beet, spicy mascarpone, Masala plum coilee 6. Ici&là @ Novotel Strasbourg Centre Halles a. Quinoa Lover Burger with quinoa-chili galette, Alsacian cheddar, pesto rosso, aubergine, courgette and green salad Images: CLICK HERE Notes to editors 1 Plant-Forward Definition: Plant-Forward, which includes vegetarian, vegan and Flexitarian diets, is a lifestyle choice reaping the health and sustainability benefits of vegetarian and vegan eating while still enjoying animal products, such as meat, fish, and dairy, in moderation. 2 Novotel Hotels participating in microplastic pilot: Novotel Reims Tinqueux and Novotel Lens Noyelles 3 18 Novotel Hotels participating in the Seafood Souk: 1 hotel in Bahrain, 1 hotel in Oman, 7 hotels in Saudi Arabia, 9 hotels in UAE 4 Exact number of nets identified to be communicated by WWF France after May 23rd About Novotel Novotel Hotels, Suites & Resorts offers high-quality hotels designed as comforting and energising places where guests can achieve balance in their busy lives, whether they are traveling for work, leisure or a blend of both. The brand's wide array of hotels, suites and resorts offer a multitude of services, including spacious, modular rooms with natural and intuitive design; relaxed restaurants with nutritious choices; flexible workspaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centres. Novotel, which has over 590 locations in more than 60 countries is part of Accor, a world leading hospitality group counting over 5,600 properties throughout more than 110 countries. Novotel is also a participating brand in ALL, a booking platform and lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.
