The latest addition to our Flavour Series roster is The Bay - a sustainable, locally sourced fish & chip shop nestled in the beautiful seafront of Stonehaven, Scotland.
Led by pioneering entrepreneur and force to be reckoned with Calum Richardson, he opened The Bay in 2006 and with his passion for local produce and sustainability has now put Stonehaven on the food map. The Bay have enjoyed huge success at national food awards, including winning the UK’s Best Independent Takeaway at the 2013 National Fish and Chip awards and most sustainable restaurant at The Cateys.
But Calum doesn’t stop at awards or recognition or serving the tastiest, freshest fish in chips in the UK. He’s making a mark with awareness and the urgent necessity of sustainable food and involves both The Bay and himself in awards and initiatives, both locally and nationally, in order to do so.
Their ethos? Eat great food that doesn’t cost the earth. So that’s exactly what they serve. The Bay team behind your food starts with Calum who won the UK Young Fish Frier of the Year Award. Manager Paul is also there to keep everything running smoothly, and after 10 years of working with Calum, he has a real feel for The Bay, its food and a vision to move The Bay forward.
With their focus on local food and sustainable produce, they’re helping secure the future of fish and chips in its freshest, most sustainable form. To carry on serving fish and chips for years to come and for future generations. And here at Rapscallion, we’re fully committed and on board with that too. We’ll let Calum tell you a bit more about himself, his journey and The Bay’s future.