The Bay's success story is down to an incredible team effort with Calum at the helm. He has not only put The Bay on the map through industry awards, but is also leading the way for sustainable businesses in Europe and beyond.
Calum and The Bay team are working hard to spread the sustainable message and are dedicated to raising the profile of the whole fish and chip industry.
During The Bay’s year as The UK’s Number 1 Fish & Chip Shop (2013), Calum was invited to Japan to take part in the famous Hankyu Department stores annual British Fair. During the two week fair, Calum served up 10,000 fish suppers to hungry Japanese customers. Calum was invited back in 2014 as an ambassador and adviser to this year’s winners.
Calum was invited to be on the panel for the Caterer and Hotelkeeper Business Breakfast, held at The Dorchester on 21st May 2014. The debate was designed to help businesses and customers benefit from having more fish dishes on the menu, covering topics such as stocks, species, sustainability, versatility and achieving margins.
Calum and Nick share a love of great Scottish ingredients, and having fun while cooking them. They have come together in their Cook School, teaching budding cooks how to serve up a great plate of fish and chips.
Calum is closely involved in training others in the industry to help uphold good standards. He’s an NFFF assessor, and is involved in the School of Frying Excellence. He also gives back to aspiring young friers, appearing as a speaker at NFFF events for Young Frier of the Year finalists.
Edinburgh’s premier fish restaurant uses The Bay Batter for their deep fried haddock and chips. Ondine’s owner and chef, Roy Brett, and Calum have also collaborated on charity events, and have great respect for each other’s work.
"I came to Aberdeenshire to make a film about North Sea haddock, and that led me to Calum and The Bay - we've stayed in touch ever since, and are still working together on various projects. I'm continually impressed by his commitment to using sustainable, local produce in the shop, and his fish and chips are absolutely first class!"Phil Vickery | Chef
"I worked with alongside award-winning Calum Richardson whist he was promoting The Bay Fish & Chips with Hankyu Department Stores at the British Fair in Japan 2013, 2014. ?Calum worked tirelessly and endlessly with the mass queues, he always had a huge smile whilst serving well over 1000 portions of fish and chips of the highest quality on a daily basis to the Japanese market. Calum's passion for his craft is shown in every way with sustainability first on his mind, the quality of his fish and chips with accompaniments is by far the best I have ever tasted, and I look forward to working alongside Calum in future at more Hankyu British Fairs in Japan as a fellow Ambassador and adviser"Martin Chiffers | Executive Pastry Chef - International Consultant | Chiffers Ginza Mitsukoshi | UK Pastry Team President
"Thank you Calum for attending the Hankyu British Fair 2013, 2014, 2015. It was the first time that Japanese people had the real experience of traditional fish and chips. We had long queues for people wanting to buy The Bay's fish and chips; some people were waiting for more than 2 hours. We are more than happy to invite Calum back to Japan and continue to introduce fantastic Scottish produce. We are looking forward to seeing Calum in Fukuoka and Osaka at the Hankyu British Fair 2016!"Keiji Hayashi | Project & Business Development | Hankyu Hanshin Express UK Ltd
"Calum at The Bay Fish & Chips is leading the way in how to run a business in a responsible and environmentally friendly manner and it's great for us in the fishing industry that he encourages others to use local caught fish. I'm very proud as skipper of the Peterhead fishing vessel Budding Rose that my MSC haddock ends up in one of Britain's top fish and chip shops!"Peter Bruce | Skipper | Budding Rose (supplier)
"Calum and his team set high standards to bring the best quality food to you. He will not compromise quality over price that is why he is the best. I am proud to be a locally selected supplier to The Bay Fish & Chips."Jimmy Buchan | Skipper | Amity (supplier)
"I first met Calum when he was at my cook school and I was immediately impressed by his attitude to using fresh, quality ingredients, and passion for driving his business forward. He's a real asset to the fish & chip industry and I love working with him, and on to top it off, he’s a great laugh!"Jean-Christophe Novelli | Chef
"You won't find tastier fish and chips or a cheekier smile anywhere in the UK... or beyond!"Victoria Eggs | Designer (designed The Bay's new aprons)
"We are proud to be associated with Calum and The Bay fish and chip shop, supporting sustainability with ENJO chemical free cleaning. ENJO is hygienic, healthy effective cleaning, using cold water and ENJO award winning fibre technology."Linette & Simon Isaacs | ENJO UK (The chemical free cleaning system used in the shop)
"The Store has worked with The Bay Fish & Chips for a number of years now. Calum is passionate about the provenance and quality of his ingredients, which all adds to the amazing story of The Bay."Andrew Booth | The Store
"I first met Calum when The Bay was standing against my restaurant Le Manoir in the Sustainable Restaurant Association awards. Since then, I've presented him with two well-deserved SRA awards, and in my role as President of the SRA, invited Calum and his team to cook for me at the our last award ceremony. I loved his fish & chips, and admire how Calum is determined to make this simple dish a masterclass in sustainability."Raymond Blanc OBE | Chef
"Calum has built a tremendous business through an unswerving commitment to quality produce and sustainability. I love to visit the Bay, not just to sample the world class fish and chips but also to share in Calum and his staff's passion for excellence."Nick Nairn | Chef
"As the most sustainable fish and chip shop in the UK, The Bay is serving up what customers want; high quality, impeccably sourced fish and chips so they can enjoy a classic fish supper with a clear conscience, and no worries about declining stocks."Mark Linehan | Managing Director of the Sustainable Restaurant Association.