Food & Nutrition
At Frankie's we take pride in running a 21st century fish and chip shop with energy, enthusiasm and great attention to detail.
But at the heart of everything is the quality of the food produced by our highly-motivated, first-class staff.
We work very hard to ensure that what goes out through the door in our distinctive Frankie's boxes or is set down in front of you in our cafe is of the very highest quality. We also put a lot of effort into maintaining consistency while continuing to innovate to offer you new options.
As you can see here, our seafood comes from sustainable stocks in the waters around Shetland. We also try where possible to source other food and ingredients locally, as the map below shows.
Unfortunately native breeds of potato are unsuitable for chips, so we source ours from Ely in Cambridgeshire, where our British Quality Chip Charter (BQCC) registered merchants, Isle of Ely Produce Ltd, ensure we receive the best quality chipping potatoes on the market. Manager Carlyn Kearney gave a presentation to Isle of Ely's open day in September 2015.
Fish and chips are a valuable source of protein, fibre, iron and vitamins. White fish is also an excellent part of a healthy diet and the government recommends that you eat at least two portions of fish a week.
Fish is low in saturated fat and high in omega-3, protecting the heart from disease and lowering the amount of cholesterol in the blood. Fish can also help your joints, your eyes, your skin and your brain.
Fish and chips comprise less than 10 per cent fat if properly cooked and an average-sized portion contains fewer than 1,000 calories. They are much healthier than alternative takeaways such as pizzas and kebabs, burgers and curries.
The menu choices at Frankie’s have been professionally analysed for nutritional content by The Fish & Chip Test Company.
Frankie’s also has a gluten-free menu. Gluten is a protein found in cereals such as wheat, rye and barley, and can contaminate some oat products. People with gluten intolerance (coeliac disease) need to avoid all foods containing it.
A range of new gluten-free batter mixes and flours means people with the condition can now enjoy fish and chips as much as everybody else.
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