Scotland’s largest fish and chip restaurant on Edinburgh's Victoria Street welcomed over 25,000 guests during this year’s Edinburgh Fringe Festival and served up 17,000 portions of fish and chips.
Vittoria Group's 300-cover, 11,000 sq ft Bertie’s Restaurant and Bar in Edinburgh’s Old Town, which opened in January, offers an affordable menu that reinvents some traditional fish and chip shop dishes and has several light options, all under £10.
Vittoria Group chairman, Tony Crolla said, ‘It’s been a fantastic first Fringe for Bertie’s, and we’re delighted to have welcomed so many new guests from both home and abroad to dine with us across The Vittoria Group. Fish and chips have never been so popular and with the growth of both Asian and American tourists flocking to Edinburgh – it’s the classic British dishes they want to try.’
Bertie's serves up a variety of fish cooked in batter or breadcrumbs, or just baked, battered pork sausage and white pudding, as well as fish pie, with twice cooked chips.
Other popular dishes include fish finger sandwiches, wraps, steak pie, haggis, neeps and tatties. There is also vegan fish and chips, along sweet treats of sticky toffee pudding and deep friend Mars bars.
Bertie’s cocktail menu includes Irn Bru Spritz and a Buckfast Bramble.