UK gains world’s largest fish and chip shop


CDS-Wilman has been involved in the design of what is claimed to be the largest fish and chip restaurant in the world.

The Manchester-based design house and distributor was responsible for the design of the kitchen facilities at Harry Ramsden’s new-look Bournemouth restaurant, which has just undergone a £1m refurbishment.

The site, which has been fitted with a large Hopkins frying range, can now seat a whopping 417 diners, which the venue reckons is enough for it to lay claim to the overall record, thought to be held by 270-seat Sharpy’s restaurant in Wigan.

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The main restaurant can now hold 222 diners, with the Café offering seating for 75. And those who prefer to dine al fresco can choose from the 32 seats adjacent to the beach or the outdoor Terrace area, which can accommodate 88.

Harry Ramsden’s Bournemouth restaurant employs 125 staff, including 50 members of the team that have joined since the expansion.

The site serves around 1,000,000 customers a year, dishing up more than 268 tonnes of chips, 90 tonnes of cod, 21 tonnes of mushy peas, 10 tonnes of tartare sauce and 8 tonnes of ketchup.

Founded by the eponymous Yorkshire fish and chip operator in 1928, Harry Ramsden’s already holds the title of Britain’s longest established restaurant chain.

CDS-Wilan, meanwhile, revealed last week that its design for the Tea Press Cafe in Chester won it the 2013 Cafe Society cafe design award. The company bagged the same accolade last year, the only instance of a company winning the award for two consecutive years.

The company also recently picked up the contract to supply and install the foodservice kitchens and serveries in the new motorway services currently under construction on the northbound M5 near Gloucester.

Installation of the central production kitchen, main restaurant kitchen and forecourt foodservice facility will take place early in 2014 for a summer opening.

Tags : catering equipmentdealersDesignfish and chip shopfryerskitchen
Andrew Seymour

The author Andrew Seymour

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