IT IS a red-hot race to be the best in the land and Dunoon’s Hillfoot hero is in the running to scoop four national categories.
If international social media was the judge, Anselmo’s would already be the winner, but it is not, so the team in Hillfoot Street, Dunoon, will have to wait until next month for the result.
The Scottish Fish and Chip Awards is the ultimate honour for the hardworking teams who ensure every day is a fry-day all across Scotland. The finalists on this year’s list, including Anselmo’s, are genuinely the stars of the trade.
They are contenders in four stages of the national awards: Best Family Business; Best Dine-In Fish & Chips; Best Fish Fryer; and Best Customer Service.
Fish and Chip guru and awards director, Warren Paul of Paramount Creative, said: “We are proud of the phenomenal food coming out of Scottish chip shops every single day and night, that’s why these awards exist, to showcase the best of the best and make sure you know there’s an elite spot just round the corner, wherever you are.
“Fast, affordable, nutritious food from the best fish and chip shops is a tradition, a convenience and at times it can be a lifeline for struggling families.”
Renowned Italian fish and seafood chef, Aldo Zilli, will be in the hot seat as judge for the Best Fish Fryer part of the competition.
That section will go to a live fry-in at the awards gala final in Glasgow on November 10.
Award-winning Aldo, who specialises in cooking Italian cuisine, will decide whose fish frying technique and taste merits the coveted title.
The team of judges are now visiting venues all across Scotland from Glasgow, Aberdeen and Edinburgh to Islay, John O’Groats and, of course, Dunoon.
Warren Paul added: “Every business or person listed as a finalist has already been recognised as one of the absolute best in our country. It’s a big achievement in itself given the sheer number of entrants and the high quality overall.
“So congratulations to all of our finalists. Now the really tough part begins as our judges hit the road.”
Social media support for Anselmo’s includes reviews advising: “Get yourself an Anselmo’s, and get your life changed forever.”
Another wrote: “Old school fish ‘n’ chips, tastes just like the chips my Nan used to make. Fish is delicious too. Supper portions are humongous! Highly recommend. We ate there twice and we were only staying near Dunoon for four nights.”
Anselmo’s has been serving fish and chips, the real deal in brown paper, since 1976.
