Birds Eye has revealed the three finalists from the foodservice industry who will battle it out to claim the title of the very first winner of the Fish Finger Sandwich Awards, taking place on Thursday February 16.
Following the launch of the awards in November last year, Birds Eye received an influx of entries from both the general public and culinary experts across the UK, sharing their take on the humble British classic.
The three finalists in the foodservice category have been selected by an expert panel of judges which includes Gregg Wallace (TV personality), Danny Kingston (Food Urchin blogger), Xanthe Clay (Daily Telegraph), Jennifer Bedloe (Delicious magazine) and Peter Lack (Birds Eye head chef).
Each finalist will be put through their paces in a cook-off at Mark Hix’s Tramshed restaurant in London, where they will whip up their fish finger sandwiches in front of Gregg Wallace and the other expert judges.
The winner will be chosen based on a criteria of innovation, taste and overall presentation, and the king or queen of the fish finger sandwich will be crowned at a ceremony later in the evening.
Steve Chantry, Birds Eye UK marketing director, said: “It’s been great to see the positive response the awards have received since its launch, with both culinary experts and the general public submitting their mouth-watering fish finger sandwich creations for a chance of fame.
“We’re looking forward to an evening of celebration for one of the nation’s best-loved sarnies and seeing who our esteemed judges will crown as the winner of the inaugural Fish Finger Sandwich Awards.”
The winner will see their fish finger sandwich recipe feature on select Birds Eye Fish Finger packs. The fish finger sandwich finalists are:
1 A chunky Pollock fish finger coated in panko breadcrumbs, placed on top of minted mushy peas within a hot dog bun and topped off with proper tartare sauce (Kevin Gratton of Fish Dogs, London)
2 Fresh Cornish Hake fillet coated in panko breadcrumbs, sandwiched between two pieces of locally made multi-seed bread and homemade tartare sauce (Chris Lanyon of Chapel Café, Port Isaac, Cornwall)
3 Cajun Haddock in a light tempura batter, inside a brioche bun with ShrimpWreck pickled samphire, tartare sauce and rocket leaves (Ewen Hutchison of ShrimpWreck, Glasgow)