Bristol might not technically be by the sea, but it has seaside vibes, and nothing says that better than its incredible offering of fish ‘n’ chip shops scattered around the city. While many are award-winning, none have won anything like the all-new Menu Innovation category in the 2026 National Fish & Chip Award…
“It takes a touch of genius to be able to develop an offering that has longevity and respects the heritage and customs of the fish and chip craft while reimagining it so it’s inclusive to different tastes and budgets,” says Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the annual event.
But that’s what all three finalists have shown with “their imagination and passion for the industry.” The inaugural Menu Innovation prize honours eateries with exciting, modernised food options. Taking classic flavours and textures and interpreting them in fresh ways, they cater to a variety of tastes and dietary requirements.
From introducing different species of delicious fish from UK waters and beyond onto menus, to turning plant-based ingredients into golden, battered creations or providing gluten-free items, heading down to the local fish and chip shop is an opportunity to indulge in culinary masterpieces.
The panel of experts reviewing contenders’ menus assessed the thinking behind the menu concepts and skills involved, taking into consideration flavour profile selection, sustainable viability and how each chippy is able to balance creativity with a consistently outstanding product.
The three businesses highlighted for their standout dedication to elevating the fish ‘n’ chip experience are Oxford’s Harrison’s Fish and Chip Co, Glastonbury’s Knights Fish Restaurant, and Bristol’s Fisk & Frite, which is well-known for ‘Fish & Chips with a twist’.
What does Fisk & Frite offer?
The St Werburghs fish bar is completely dedicated to serving high-quality, sustainable fish, where everything is not only homemade, but gluten-free, with plenty of vegan and vegetarian options too. Tuck into everything from classics like battered cod, scampi and triple-cooked chips to mussels and sardine pomodoro.
But if you want something truly innovative from Fisk & Frite, you’ve got to swing by for the seafood boil (pre-bookings only). The Cajun classic is a huge bundle of seafood (lobster, crab, prawns, octopus, etc.) tossed in a flavour-forward sauce. And once again, it’s only using the freshest, most sustainable and seasonal catch.
Fisk & Frite will find out if it’s won at the 38th National Fish & Chip Awards ceremony on February 25 in London. You can learn more about the restaurant head here.