King Frost delivers tradition and innovation for Great British Fish & Chips From humble beginnings, the Great British Fish & Chips Restaurant has quickly grown to be one of the Capital’s leading chippies. Celebrating tradition, and renowned for serving our best known and most loved dish, it has become a real tourist hot spot all year-round, whatever the weather!
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“We have all the traditional aspects that you would expect on our menu, like our best-selling fish and chips through to battered sausages and pies, but it is equally important to include modern variants to ensure the menu is extensive and has something for everyone.” During a menu refresh last year, Bruce and the team introduced King Frost products to improve their offering and appeal to a wider audience. As he explains: “Products like the King Frost Fishcakes and Quarter
reat British Fish & Chips takes the
Pounder Fillet of Fish have now become integral to our
traditional chippy concept and gives it
menu. Having quality fish in a variety of different options is
a modern twist by offering established
important so that we can compete with the other offerings
dishes and contemporary alternatives,
on the high street.
responsibly
Bruce was impressed with the overall quality of the King
sourced ingredients. Bruce Isaacs, CEO of Great British
all
made
using
quality
Frost range but also how the Quarter Pounder Fillet of Fish
Fish & Chips, explains how they ensure they’re appealing
provided the solution they were looking for:
to all customers:
“We introduced the King Frost Quarter Pounder Fillet of Fish last year because we were keen to upgrade the products that we served. After doing our research and taste tests as a team, the Quarter Pounder Fillet of Fish came out on top for its golden bubbly batter and the quality and flakiness of the fish inside. We originally used a fishcake as a burger, but I felt it didn’t get across the right mixture of flavour and texture within the bun, which is why the Quarter Pounder was a much better option for what we needed.” They are also conscious of appealing to the varying dietary
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Fastfood Professional • December and January 2020-21
requirements
of
today’s
consumers,
December and January 2020-21 • Fastfood Professional
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