Ref. 25628-10A NEW chippy aims to catch this year's prestigious Fish and Chip Shop of the Year award with a secret recipe.

The Harbour Fish and Chips in the High Street, Wootton Bassett, is one of just three shops in the Swindon area taking part in the national competition.

But owner Bob O'Keeffe and his wife Ruth are keeping quiet about their methods, not wishing to give their rivals an edge.

"We only use the finest ingredients in our recipes," he said.

"The batter is made using a variety of secret ingredients and methods that we have gradually developed.

"And the fish is bought directly from Unique Seafoods in Cricklade," he said.

Mr O'Keeffe, who opened the shop just five weeks ago, hopes that judges will be impressed with the quality of service.

He said: "We employ three girls here and they all work extremely hard.

"We have a lovely shop in a great setting and I love what I do."

Meanwhile Alan Clark, owner of The Trawlerman in the West Swindon District Centre, says time and

hard work are the key

ingredients.

Mr Clark, who has run his shop for 20 years, said: "Any fish and chip shop should be able to produce high-standard fish and chips with a bit of time and effort.

"To win an award like this would be like a feather in my hat. We work extremely hard to produce excellent food."

Last year people in the South West munched their way through more than five million portions of fish and chips, making it the UK's number one takeaway meal. One in 10 adults nationwide regularly enjoy the meal.

Bandali Shahin, manager of Noffs Fish and Chips in Grange Drive, Stratton St Margaret, also fancies her chances.

She said: "People travel from as far as 10 miles away to buy their chips from us.

"There has been a chip shop on this site for the past 18 years now we have been here for the past four.

"This competition is the highlight of the year for us.

"It is not just about how good the chips taste it also takes into account customer service, hygiene and quality control."

Mrs Shahin believes the secret to the perfect cod and chips is in the frying method.

"There is an art to frying the timing has to be perfect and the batter has to be the best quality."

Fish and chip lovers need not worry about their waistline.

Latest research carried out by the British Nutrition Foun- dation shows that an average portion contains 20.6 per cent of fat almost three times less fat than an equivalent helping of chicken tikka masala and pilau rice.

Anthony Worrall Thomp-son star of ITV1's I'm a Celebrity Get me Out of Here! launched the competition in London yesterday.

He said: "When I was in the jungle earlier this year, one of the dishes that I really craved was a big portion of fish and chips.

"You can't beat real food, fish and chips is a great British staple, a no fuss, hearty and nutritious meal," the TV personality said.