• Giovvani Fionda serves up some award winning fare to one of his regulars, but when it comes to his secret batter recipe Mr Fionda's not sharing. Picture: Robert Perry
Atlantic Fast Food in Coatbridge, Lanarkshire, landed the prestigious title after entering the annual competition for the first time.
Atlantic owner Giovanni Fionda and his parents, Ida and Raphael Fionda, were presented with the coveted trophy by fellow Italian and TV chef Aldo Zilli at a ceremony in London yesterday.
Last night Mr Fionda said: "To win this competition as a first-time entrant is a dream come true. It's the best thing to have happened to us in our professional life and has made all the hard work worth it.
"We've worked in the fish and chips business for many years and it's always been great fun.
"Our team are extremely hard-working and it's thanks to them and our loyal customers that we are taking home this trophy."
Mr Fionda would not give his batter recipe, but he did share some of the secrets of his success: using British potatoes and keeping the batter in the fridge.
He said: "We use maris piper potatoes all the time because they fry up crispy on the outside and are nice and fluffy on the inside. We always use vegetable oil."
Mr Fionda said he ran his shop with "passion". "We have a saying, 'you are only as good as the last fish supper we sold'. We listen to our customers. One of the things they demanded was gluten-free and wheat-free batter. Olympic athlete Yvonne Murray is a customer and that's what she asks for."
Fish and chips are in the family, with Mr Fionda's parents having run chippies for many years.
This is the third year running the honour has gone to a chip shop north of the Border – the Anstruther fish bar and restaurant won the title in 2008 and the Townhead Caf in Biggar in 2007.
A COMBINATION of using British potatoes bought locally and keeping the batter in the fridge are the secrets of success, says the winner of the Best Fish and Chip shop in Britain title.
Giovanni Fionda, who scooped the title, said: "We use maris piper potatoes all the time because they fry up crispy on the outside and are nice and fluffy on the inside. We always use vegetable oil."
However, Mr Fionda refused to reveal the ultimate secret of how he makes his batter. He would only admit to keeping the batter in the fridge until needed.