The face of The Bay

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.

Business breakfasts

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.

Nick Nairn Cook School

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.

Find out more here.

Kiremko and NFFF training

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.

Find out more from the National Federation of Fish Friers or the KFE School of Frying Excellence.

Ondine Restaurant Edinburgh

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.


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