We know we’re lucky at The Bay Fish & Chips.
Being based in Stonehaven and next to the North Sea means we have so many top quality local suppliers on our doorstep.
Sourcing local – and where possible sustainable produce – is at the heart of everything we do. In my opinion there’s no better feeling than knowing you’re serving up food that’s grown and produced just round the corner.
We’re proud to work with the MSC-certified Coupers Seafoods, based in Aberdeen, to serve the freshest fish from sustainable North Sea stocks all year round.
Our prized langoustines and squid are both sourced from Harvester, located just down the road in the nearby town of Gourdon.
And a little further afield in the Isle of Mull is the family-run Ethical Shellfish Company who provide our hand-dived scallops.
You’ll often also find me heading to the fish market early morning to choose the freshest in-season fish for our Catch of the Day specials.
I always choose local suppliers who have the same focus as The Bay in terms of sustainability and responsibility, such as Amity Scampi who are based in Peterhead.
From our award-winning butcher John Davidsons based in Inverurie to The Bread Guy in Aberdeen and Graham’s Family Dairy in Bridge of Allan, we make a real effort to support and supply Scottish produce at The Bay.
When choosing your shop’s equipment and produce, taking the time and effort to research into local suppliers will benefit your fish and chip shop by:
1 – Reducing your food miles
2 – Keeping your food as fresh as possible
3 – Supporting the local economy
4 – Giving you an angle to push in your marketing
5 – Helping to raise business awareness in your community
It also works both ways, a few of our suppliers also support The Bay Fish & Chips by stocking and selling our batter. So never underestimate the power of a good partnership!
Want to know more about my recommended local suppliers? Find out more right here.
At the helm of The Bay is Chef Director Calum Richardson, who works hard to raise awareness on the importance of sustainability in the UK and beyond. As an MSC quality assessor, judge for the NFFF awards and training director at the Scottish Seafood Training Association, Calum is dedicated to raising the profile of the whole fish and chip industry.