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The Boundary in Market Deeping wins sustainability award

Staff at The Boundary fish and chip shop, Market Deeping, celebrating after winning regional fish and chip shop of the year.
Photo: MSMP Boundary Regional Winners

Staff at The Boundary fish and chip shop, Market Deeping, celebrating after winning regional fish and chip shop of the year. Photo: MSMP Boundary Regional Winners

A fish and chip shop missed out on a prize for the best independent takeaway in the country, but scooped an award for promoting sustainability.

The Boundary in High Street, Market Deeping, won the Field to Frier Award at the 2014 National Fish and Chip Awards, organised by Seafish.

The award, sponsored by Isle of Ely Produce, is given to businesses who demonstrate an excellence in potato knowledge, sourcing and storage, as well as their attention to detail and skill in producing quality chips.

Awards host and Michelin star chef Jean-Christophe Novelli hosted the awards ceremony, which was held today (Wednesday) at London’s Lancaster London hotel.

Bill Shaw, who runs The Boundary, said: “We pride ourselves on sourcing the best products possible and awards like this prove we know how to do it in the right way.

“There were a lot of top businesses in the running for this, so we’re proud to have come out on top. It’s important for a fish and chip shop to be involved in all stages of how their potatoes are sourced and I hope that we can serve as inspiration to others, that it really does matter.”

Chief executive of Seafish Paul Williams said: “The Boundary is to be commended for their focus and determination throughout the entire judging process, demonstrating a real commitment to responsible potato sourcing and sustainability practices; we’d like to congratulate them on their win.

“Year on year, the outstanding standards set by entrants across all the award categories, continues to impress. Their unwavering commitment to the industry and the efforts made towards responsible sourcing and maintaining standards are vital in ensuring future generations can enjoy the nation’s favourite dish.”

 

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