FISH and chip shop owners who learned their trade from their fathers are celebrating being the only two chippies in the city with a new mark of excellence.

The Bishopston Fish Bar in Bishopston and Argus Fish Bar in Bedminster have both been judged as deserving the industry leading fish and chip quality award from the National Federation of Fish Fryers.

Nick Lomvardos only took over the Gloucester Road chippy in October and has already met the strict standards for the award after a five-hour inspection.

The 43-year-old father of two joins owner of the Argus Fish Bar on West Street as a second generation owner keeping Bristolians in traditional chips.

Mr Lomvarbos started frying fish for his father Stamatis at the Jolly Fryer, in Horfield ,which he later ran with his younger brothers for 24 years. His dad came to Bristol in 1967 and ran a number of chippies before buying the Jolly Fryer.

In October Mr Lomvardos branched out on his own and proudly showed off his award to his dad who returned to Bristol from Greece on Tuesday. "I'm passionate about what I do," he said. "It is about quality here, and I'm proud of that. It's just a small chippy but we make bloody good fish and chips."

James Marriott, 59, who owns the Argus, has been there since he was seven and was taught the art of good fish and chips by his dad Wally, who died ten years ago.

His shop passed the rigorous assessment on January 5 and he popped across Bristol to congratulate Mr Lomvardos after hearing the Bishopston Fish Bar had also made the grade a week later. "The assessor was here for five hours," said Mr Lomvardos. "There were about 240 boxes to tick so I was pretty much biting my nails, although I know you shouldn't."

While the NFFF award assesses everything from hygiene to service and techniques, it now concentrates on the end product, tasty fish and chips, Paul Douris from the NFFF told the Post.

And both chippies report a continued demand for the traditional dish. "We have had the Chinese influx, the burgers, the pizza and the Indian takeaways come in over the years but we've remained pretty much constant," said Mr Marriott.