A range of Scottish fish and chip shops have been named in the top 50 takeaways and top 10 restaurants in the UK.
Organised and awarded by Fry magazine, the list is decided by mystery visits to the takeaways and restaurants, who scrutinise a host of aspects including the quality of the food, the cleanliness of the premises, staff knowledge, value for money, ease of ordering and social media presence.
Chippies can achieve 100 per cent if they score top marks on every section, but have to achieve at least 95 per cent or over for takeaways and 92 per cent to win an award.
Comments from judges included excellent service, food packaging, good value portions, staff were clean, tidy and presentable and service with a smile.
This is the 11th year the awards have been held and each year the judging criteria reflects the changing nature of the business. For example, this year marks were awarded to shops that have introduced an ordering app.
Within the awards top 50 takeaway fish and chip restaurants, six were in Scotland, with two Scottish chippies named in the top 10 restaurants.
Quayside Restaurant, West Quay, Gourdan, Aberdeenshire
Reece Head, competition organiser, said of this year's awards: “Once again we’ve had another year where it’s simply got harder to operate a fish and chip business, with rising energy, labour and ingredient costs taking a heavy toll.
“It’s not easy but operators are working harder and smarter, staying ahead of changing tastes and behaviours and adapting accordingly.
“Although the profits might not be in fish and chips like they have in years gone by, the passion certainly is. And our awards are a testament to the hard work, dedication and commitment these operators put into running successful businesses.
"We’re seeing shops introduce vegan and gluten free options to appeal to a wider customer base, install self-serve kiosks and develop online ordering apps to make serving easier, invest in new frying equipment to produce better quality fish and chips, and embrace social media to engage with and reach more customers.
Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.