We are passionate about our environmental responsibilities and the quality and taste of the food we serve, where we source from and how it is cooked. Here is an insight into our approach to ingredient procurement and food preparation.
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Because we strive to serve our customers with the best taste in fish and chips every time, the securing of consistent quality, sustainably-sourced wild seafish is vital to us. All the MSC cod and haddock we serve is from our supplier XpressFish and is fully traceable from Marine Stewardship Council certified fisheries; caught by ThorFish, the Icelandic company whom we visit from time to time.
Just as with our fish, we take great care over the supply of our potatoes and have developed a close working partnership with a local East Yorkshire potato grower with whom we have worked for a number of years. From field to Whitehead’s Fish and Chips is just a 10 minute drive; probably the lowest food miles travelled by any British chip shop spuds. Ask our staff about the variety of potatoes we use.
Many of our customers dine with us because they want to avoid allergy-causing foods, saturated fats or because they are vegetarian. We only cook using 100% non-gm rapeseed oil meaning all our non-meat products are vegetarian friendly. Fish is cooked separately from our chips and our batter is milk-free in both our gluten-free and standard batters. We are confident we are serving foods that all our customers can enjoy, whilst observing their dietary needs.
For many people, intollerance to certain foods affects their health and wellbeing. In the case of coeliac disease, a gluten-free diet is essential.
menus include a wide choice of gluten-free meals (marked GF).
Customers following a gluten-free diet should make staff aware as we cook GF foods
separately 7 days a week, to ensure there are no traces of gluten; no matter how miniscule.
Whitehead’s take positive steps to minimise environmental impact:-