FRY MAY22

…GARETH MONTGOMERY, CHIPMONGERS, PORTSTEWART, DERRY, NORTHERN IRELAND 30 MINUTES WITH..

If you could open a fish and chip shop anywhere, where would it be? We really love our current location in a seaside town as fish and chips were made for a trip to the seaside. But a shop on the beach in a warmer climate serving all fresh seafood would be hard to beat. Do you have a favourite restaurant? We don’t really as we like to try different places. With having three kids, it can sometimes be a challenge to find a restaurant with really good food where kids can relax. We ate recently in the newly opened Salthouse in Ballycastle and the setting was stunning and the food was really good. What is your go-to drink? A nice creamy pint of Guinness along with a bag of Dulse (seaweed). My partner recently bought me one of the new Guinness Sergers so I don’t have to go to the pub for a pint. I think she just wants me at home more! What dish reminds you most of your childhood? Having grown up on a farm where we grew potatoes, we had potatoes every night for dinner, boiled or steamed in their skin with loads of butter. What is your guilty pleasure? I don’t have a sweet tooth, but set crisps in front of me and I could eat them all day. Golden Wonder salt & vinegar have been a firm favourite from childhood. What’s been your weirdest food combination? I ate tuna and brown sauce sandwiches during my primary school days and still even now I crave them at some point every week. What piece of equipment would you love to purchase for your business? We purchased our new Kiremko range at the start of last year, which is the best piece of equipment ever as it always produces no matter how busy we are. But if I could buy something else, it would be a charcoal oven for cooking fresh fish in as the flavours are amazing.

How did you get into the industry? My partner and I have a real passion for food and we were running a local village pub when we saw an opportunity to open our first fish and chip shop. The more we looked into it, the more we got hooked on delivering a consistent, sustainable product.

What is your favourite food? I’m very open-minded when it comes to food with a real love for all seafood. But having grown up on a farm, it’s hard to beat spuds and butter with a really tasty steak. Is there any food you won’t eat? I eat pretty much anything but my least favourite food is probably pasta as I get bored eating it and always feel hungry shortly afterwards. Where have you had the best fish and chips? We were visiting family in Stourport in England and we took the kids to their local

fair where we got fish and chips from a small shop across the road. They were so good that I actually walked back to tell the staff. The batter was lovely and light and the fish nice and flaky. What side is a must with your fish and chips? Curry sauce and mushy peas, they are made for each other. It’s a consistent debate in our shop because in the restaurant we give the choice of tartare or curry sauce along with mushy peas. Our staff now recommend the curry sauce and it is the most popular, although my partner Katrina is holding on firm with traditional tartare sauce.

lets coated in

SHAKE UP YOUR MENU WITH OUR FILLET OF FISH QUARTER POUNDER FOR MORE PRODUCT INFORMATION AND RECIPE INSPIRATION, VISIT WWW.YOUNGSFOODSERVICE.CO.UK Made from fillets of Wild Alaska Pollock coated in golden bubbly batter.

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FRY MAGAZINE - APRIL 2022

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