The year is nearly over and what a busy one 2019 has been.
Over the last 12 months, we’ve continued to focus on our mission statement of championing sustainability wherever possible at The Bay Fish and Chips.
Our Head Chef and Director, Calum Richardson recently featured in an article on The Scotsman, delving deeper into how we work hard to ensure this mission is carried out.
We’ve always been proud of where we’re from and we want to make sure The Bay will continue to serve up eco-friendly fish suppers during 2020 for our customers, and for many years to come.
Speaking to The Scotsman, Calum said: “All of our meat is sourced from no more than 50 miles away and all of our fish is sustainable. We want our customers to see the provenance of all of our ingredients.”
“Local and sustainable fish is at the heart of everything we do,” Calum said in The Scotsman. “It’s all about being responsible. By serving MSC fish and following MSC guidelines, we’re doing what we can to spread our message – that sustainably sourced fish is the only way forward.”
In the new year we’ll continue to do what we’ve always done since we opened back in 2006.
We’ll be focused on educating the next generation, keeping our sector thriving and encouraging more people to pursue careers in sustainable catering to cook really good food.
You can read the full article in The Scotsman here to discover more about Calum’s passion for serving the most sustainable food at The Bay Fish and Chips.