Now in its fifth year, the awards aim to recognise and champion the efforts of local kebab takeaways and restaurants across the nation. Veli Zurnacioglu, co-director of the firm, said that being shortlisted was "great" news for the firm.
The 59-year-old said: "I am delighted to be nominated for the awards. I think that we have been nominated for the quality meat we provide and the service we give."
It is not the first time that the company has scooped an accolade at the British Kebab Awards. In 2013 it won the Best-Related Business within the Catering Industry and Best Related Business of the Year in 2015. In an industry that has changed over the years, Mr Zurnacioglu revealed the secret to his success.
He said: "Since we started in 1989, there was not as many choices for people when it came to fast food. You had your McDonald's and KFC. Now you have all sorts such as Chinese, Thai, Indian and supermarkets which offer ready meals. People often go to where they can find the cheapest meals to buy.
"I think we have been successful by keeping it in the family. Also 90 per cent of the meat we buy is fresh so we know what we put in the doner meat. A lot of places use frozen meat. You don't know what is inside."
Veli's was among the first purpose-built kebab factories in the UK. It was also the first in the country to be fully-automated and the first to gain a licence from the European Union. It produces 50 tonnes of kebab meat a week, employs up to 40 staff and sells to firms as far afield as Edinburgh and Southampton.
Although, Mr Zurnacioglu had won awards in previous years, he said he was not 100 per cent confident whether Veli's would add another to its collection.
He said: "There is not a great deal of difference between the nine other firms in the category. I am 85 per cent confident that we will win."
What is a doner kebab?
Doner kebabs are a popular take-out food in the UK.
The Doner Kebab is also called a donair, döner or donner kebab and is enjoyed by many after a night out on the tiles up and down the country.
Originating in Turkey, the meat used for making doner meat may include lamb, beef, veal or chicken but not pork.
It is cooked on a vertical rotisserie and the outer layer is sliced vertically into thin shavings.
They are celebrated and eaten by many people across the world who have their own take on what a doner kebab should be.
The Netherlands is famous for its Kapsalon, a dish made with doner meat, french fries, cheese, and salad, while in France the basic kebab consists of Turkish soft bread stuffed with grilled lamb shavings, onions and lettuce, with a choice of sauces. Kebabs are usually served with french fries, often stuffed into the bread itself.
In England, it is often served in pitta bread with salad, with chips or on its own and smothered in a sauce such as chilli, mint yogurt or garlic mayonnaise.