Following the culmination of the inaugural Fish Finger Sandwich Awards, Birds Eye has unveiled NEW packaging for Britain’s most-loved teatime treat. Limited-edition packs of Birds Eye fish fingers have been introduced featuring the recipes and images of both the Professional and Public winners of the national sandwich competition, and will be on sale from 22nd May 2017.
The Fish Finger Sandwich Awards saw Birds Eye scour the nation for the UK’s most innovative and attention-grabbing fish finger sandwich creations, and following an exciting final in February, Chris Lanyon of Chapel Café in Port Isaac, Cornwall and Gabrielle Sander from Enfield, North London, were crowned winners of the Professional and Public categories respectively. Both finalists entered their culinary creations spurred-on by a love of the British classic.
Chris Lanyon’s professional triumph was the result of his take on the humble classic – fresh Cornish hake fillet coated in panko breadcrumbs, sandwiched between locally-made multi-seed bread and homemade tartare sauce – a recipe he is proud to have perfected over his years working in the food service industry.
Gabrielle’s winning recipe of fish fingers with mayo, smoked paprika, capers, lime juice, wasabi and rocket in a farmhouse bap, won over the judges with its use of punchy flavours, unusual combination of ingredients and perfectly-cooked fish fingers. Each sandwich recipe, along with an accompanying image and the winner’s head shot will feature on the back of the limited-edition packs. Chris’ ‘Chapel Classic’ sandwich will appear on the 10 Omega 3 Fish Finger packs, whilst Gabrielle’s fish finger sandwich will feature on packs of 10 Cod Fish Fingers.
Chris Lanyon, of Chapel Cafe, commented: “I’m really looking forward to seeing my recipe on the shelves! It’s such a great achievement to have won the title of the best professional Fish Finger Sandwich and our trophy is taking pride of place in the restaurant. We’re honoured to have one of our favourite British dishes, which we’ve worked hard to perfect over the years, recognised by Birds Eye and all the judges, and am thrilled that I can share it with the nation.”
BIRDS EYE
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