A Glastonbury fish and chip restaurant with more than 115 years of history has been shortlisted among the UK's top 40 takeaways in the National Fish & Chip Awards 2027.
Knight's Fish Restaurant has secured a place on the longlist for the coveted Takeaway of the Year title, putting the Somerset business in contention for one of the fish and chip industry's highest honours.
Celebrating the achievement, the popular restaurant's fifth-generation manager has thanked loyal customers and suggested diners "be a bit more adventurous" and try alternative, sustainable fish species to help relieve the pressure on ocean ecosystems.
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The National Fish & Chip Awards, now in their 39th year, recognise excellence in food quality, customer service, industry knowledge and sustainability.
The longlist features 40 businesses from across the UK, with judges saying entrants impressed through their food, expertise and commitment to sustainable practices.
"We do this not just for profit, but to protect and continue a legacy"
George Morey, manager of Knight's Fish Restaurant, told the Somerset County Gazette: "We are absolutely thrilled to be shortlisted in the Top 40 for the National Fish & Chip Awards.
"We don't enter these awards for the sake of our ego; we enter because we believe that no matter how old your business is, you should always be looking to improve, grow, and adapt."
"We do this not just for profit, but to protect and continue a legacy. We love our community and our customers intensely, and the fierce dedication of our hardworking staff is what makes this all possible. We are so incredibly proud of them."
Knight's traces its roots back to 1909 and remains a family-run business operated by the fifth generation of the family.
The restaurant is based in a historic 15th-century building in the heart of Glastonbury, and has built a reputation over more than a century for its traditional fish and chips and locally sourced ingredients.
Award nod comes as chippys are "facing unprecedented challenges"
Mr Morey said the award recognition comes at a challenging time for independent fish and chip businesses, with rising costs and pressures on supplies of popular species such as cod and haddock.
He said Knight's has been encouraging customers to try sustainable catches including monkfish, rock salmon and day-boat fish landed in Cornwall.
"Local customers can make a massive difference simply by being a bit adventurous," he said, adding that choosing alternative species can help reduce pressure on fish stocks while supporting independent businesses.
"When customers choose to try these alternative species, they aren't just getting a delicious meal - they are actively relieving pressure on our oceans and helping local family businesses keep their doors open."
The National Fish & Chip Awards competition will now move to its next stage, with businesses facing further assessments covering areas including product quality, hygiene, sustainability, customer service and industry knowledge.
Only 20 of the shortlisted takeaways will progress to the semi-finals, before a top 10 is announced later this year.
The overall winner will be crowned at an awards ceremony in London on February 24.
Andrew Crook, president of the National Federation of Fish Friers, which runs the awards, said the businesses on this year's list demonstrated "talent, passion, excellent professionalism and dedication to their craft".
Andrew added: "We're proud to champion the next generation of talent as they build on the achievements of those who have come before them and help shape the future of fish and chips."
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