A concerned chef hires investigator Raymond Blanc to investigate why all his customers are suddenly going to a rival restaurant. Raymond mystery shops both restaurants and uncovers the truth right under his nose!
Watch the video hereâ€¦
Originally established in 1969 by local fish merchant Arthur Enoch Hughes, Enochs Fish & Chips is nothing less than a Llandudno institution.
Roasted MSC Cod loin topped with our own recipe rarebit, served with chips & peas.
A great underused flat fish similar to plaice, have it in batter or golden crumb, served with chips & peas.
Fish & chips are an excellent source of protein & also provide the body with carbohydrates, vitamin C, B6 & B12, iron, calcium, phosphorous, omega 3 as well as trace elements iodine, flourine, zinc and some dietry fibre.
At Enochs our original recipe batter is light and crispy. We use quick frying methods & high quality oil to produce great fish & chips. Therefore you can eat & enjoy this freshly prepared ‘natural’ product as a nutritional part of a balanced diet.
S.O.S. SAVE OUR SEAS
Since it’s inception in January 2011 we have been closely following and supporting Hugh Fernley-Whittingstall’s Fish Fight campaign, to change the Common Fisheries Policy (CFP). As public opinion grows European Commissioner Maria Danamaki has a really opportunity to help change the face of fishing.
Part of Hugh’s new strategy is to increase our Marine Conservation Zones (MCZ’s) that are so small at the moment that they don’t even cover 1% of the sea that surrounds the British Isles. Globally Fish Fight has a huge following & in many counties. Around the world people are beginning to understand the importance of managing our oceans sustainably, so that there will be fish for future generations.
Show your support & become a Fish Fighter on their website: fishfight.net
We understand the importance of sustainability and have taken action to ensure that we offer an ethical alternative. The Marine Stewardship Council (MSC) ecolabel is the globally recognised mark for seafood that can be traced back through every step of the supply chain (boat to plate) to the well-managed and sustainable fishery that caught it.
We are the only fish & chip shop in Wales committed to using the MSC ecolabel to contribute to the health of our own & the world’s ocean, by recognising and rewarding sustainable fishing. We hope to influence the choices people make when buying seafood, helping to transform the seafood market to a sustainable basis.
When our customers choose seafood with an MSC ecolabel they can be assured that their choice has not contributed to the environmental problem of over fishing.
Sustainable fish, recycled waste, energy efficiency: it’s what more and more customers want. As part of our sustainable engagement we can make a huge difference on issues such as climate change, animal welfare and waste…
It’s easy to think that being a sustainable restaurants is just about responsible sourcing and good environmental practices, but Society is just as important.
There are four identified areas that experts agree are also important in running a sustainable restaurant. Enochs fulfil this list of criteria by offer our support to local sport organisations, charities such as RNLI & The Fisherman’s Mission.
We also care about are crew & continue to be Investors in People.
We understand that health is important & now cook in heart-healthy sunflower oil that is 84% lower in saturated fat than normal chip shop palm oil and higher in mono-unsaturates & Omega 9, another first for the Wales.
Over the last few years we have had many customers asking us, to expand our fish & chip concept. Well it’s happened…after months of planning we have acquired a new outlet in Valley, Anglesey. We are really excited about opening on the island and plans are underway to gut the property & re-launch under the Enochs brand. We hope to open before the summer break sometime in June 2014.
As part of a government initiative we have taken the Pledge to reduce saturated fat in the production of our fish & chips.
Taken from The Department of Health’s Saturated Fat Reduction Good Practice Guide: By converting to high oleic oil, Enochâ€™s Fish and Chips in Llandudno reduced saturated fat consumption from 2.47 tonnes to 0.39 tonnes per year â€“ a total of 2.08 tonnes (based on
estimated daily sales of 200 portions of fish and 280 portions of