LONDON, England – Stuart Fusco, chef director of the award-winning Quayside fish and chip restaurant and takeaway, based in Whitby, North Yorkshire, has been helping BA get a better batter for its first-ever on-board fish and chips. And in the airline’s economy, Euro Traveller, class too.
Quayside’s fish is fried to a secret family recipe over more than three generations.
Customers on board British Airways’ longer short haul flights from Heathrow to destinations such as Athens, Larnaca, Istanbul, Sofia and St Petersburg can now tuck into a sustainable cod fillet with a batter taste-tested by Quayside’s chip shop – named ‘Best in Britain’ in the National Fish and Chip Awards 2014 – as well as chunky fries with vinegar, ketchup and a tartar sauce devised by the airline’s catering team.
“It’s a real honour to have been asked to taste test British Airways’ first ever fish and chip supper,” says Stuart at Quayside. “Cooking up a good batter on board presents some unique challenges but fish and chips is one of our most iconic British dishes so passengers expect it to be as good in the air as it is on the ground. British Airways has created a delicious meal to rival even the best fish and chip shops, which is very impressive at 35,000 feet.”
