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Thame Kebab Van holds on to 'Best in Britain' accolade

atalay kebab van

Published by the Mix96 News Team at 5:42am 13th March 2018. (Updated at 12:38pm 13th March 2018)

Resul Atalay and his twin sons, Jason and Josh, have held on to the Best Kebab Van title for Atalay's Kebab Van in Thame.

It means a 100% win rate for the family business - the Best Kebab Van award is only in its second year.

Resul is famous for making his own doner from scratch and his homemade chilli sauce has no less than 30 ingredients. 

Kebab businesses in every corner of England, Scotland, Northern Ireland and Wales battled for gongs in 16 categories from Best Newcomer to Best Fine Dining for the sixth annual awards held last night (Monday, March 12).

This year members of the public nominated 5,012 of their favourite kebab shops. These were whittled down to a shortlist of 153 based on the number of public votes received with bonus points for nominations from MPs and councillors.

Hygiene, online satisfaction ratings and the number of #BritishKebabAwards tweets of support that a contender got were also taken into account.

Chef of the year 2018, Demir, saw off stiff competition from two other talented chefs. He was shortlisted against Besnik Hajdari, of Javits Takeaway in Edinburgh, who won Best Kebab in Scotland in 2015 and Haci Akdogan, of Haz Restaurant in London’s Square Mile, who triumphed in the Best Chef category in 2015.

Over 1,200 guests including more than 100 MPs and Lords attended the British Kebab Awards VIP-studded ceremony at the Park Plaza Westminster Bridge Hotel in central London.

Guests were treated to a cocktail reception, three-course Anatolian-style meal and Bira, the first beer in the world to be brewed especially for kebabs.

Previous guests have included Labour leader Jeremy Corbyn and Mayor of London Sadiq Khan.

British Kebab Awards founder, Ibrahim Dogus, said:

“The kebab is on the march to be Britain’s national dish and the excitement around this event grows every year.

“Some of the kebabs being produced in the top flight are incredible. This cuisine is coming of age in Britain with interesting twists and, at its heart, good ingredients cooked well.

“British foodies are showing their appreciation for this ancient style of cooking and competition is getting extremely hot. For two of the finalists to retain their titles two years in a row is no mean feat and I know their competitors will be even more determined to unseat them next year.”

Photo credit: Andrew Buckingham

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