FLVR_09 // Calum Richardson // The Bay

let's get introduced.

Tell us about yourself_

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.

Watch The Full Episode Here

PT.1

What brought you to where you are now?

I have always wanted to be a chef. I applied to join the Royal Navy in 1988 to serve as a chef at the age of 15. I joined in 1989 as an engineer as they had no chef positions available. I was always passionate about food as my Nana was a cook in the forces.

After leaving the Royal Navy in 1997 I joined the family business with my now ex-wife. This was my “first taste” of fish and chips. In 2001 my business partner and I opened The Carron Fish and Chips shop. And finally, in 2006 I opened The Bay.

Proudest career moment? Probably winning The Cateys - sustainable restaurant of the year. I have been trying for a few years to put Fish and Chips in the mix of the best restaurants and chefs in the country. But the year I won it - I was in my living room due to the national lockdown 😅.

PT.2

Can you tell us about The Bay in a nutshell?

We take the provenance of the ingredients and the full journey of every ingredient. Looking after the welfare of the products we use and the welfare of the team that serves them. We have always been a great believer in collaborations and flying the flag for Scottish food and drink across the world.

We are based in Stonehaven. Beautiful Beach promenade. We are open 7 days per week, 12.00-20.00. We also offer Click and Collect + Delivery services. We have a team of 16, smart and independent individuals. Some of them have worked with us for 10+years. We sell Rapscallion!!!! and all of the most popular brands.

Our menu is small to ensure the freshness. We serve fresh MSC Scottish Haddock. Chicken Fillets, Scampi etc. We work closely with local suppliers, such as Coupers Seafood, Amity, John Davidson. We also have a Gluten Free section. We have our own batter mix and fishcakes which we sell to Compass group, Antier and other suppliers.

PT.3

What sets you apart?

Me! I can’t stand still. I always look for positives. If I like something - I will find a way to fit it in the business. Always moving and not scared of change.

We are fully transparent. Always moving forward and striving to be better.

PT.4

Why Rapscallion - why do you stock us and how did you come to know about us?

My wife Viktorija found you on the Lomond Food brochure. We are suppliers of the LF brochure. The packaging and the story caught my eye and we knew straight away that this is the brand we need to introduce our customers to.

Ginga Ninja and Battered Haddock with chips is a match made in heaven.

PT.5

Any thoughts on the Scottish food and drink scene?

Scotland has always led the way with world class produce. I think that Covid was great because it created a lot of new brands, encouraged change. But it also challenged industry with price increases, taxes etc. making it harder for people to survive.

I always been a great believer in supporting the artisanal, small brands but as it stands, F&D industry in the UK have some more hard times ahead.

Are habits changing, evolving?
I think our customers trust us and what we are doing. Whether they are regulars or tourists as we are known for what we do. When we bring new products in, they want to try it as it has a story.
People habits have definitely changed, they are looking for healthier, natural options. I think people maybe don't eat out as often and don’t spend so much money as they used to. So when they do go out - their expectations are much higher.

PT.6

What’s next for you - anything exciting you can reveal, or anything you’re excited about?

Focusing on my hospitality coaching programme “Forked Up”. Helping other people and businesses grow and thrive. Ph, and bring on Kilimanjaro hike for Rock2Recovery in August.