What's New

Rosser returns to Bath with new cafe style chippy

Fish and chip shop owner Garry Rosser is returning to his roots as he embarks on a new venture in... More

Features

The Brig goes big to celebrate 21 years



A Dunfermline fish and chip shop has celebrated 21 years in business with a £100,000 refurbishment.


The Brig at Nethertown Broad Street has brand new signage, a redesigned interior featuring crystal floor tiles, exposed brick walls and eye-catching red, black and grey graphics, as well as a £57,000 high efficiency Florigo range.

Bought by the Crolla family in 1996, The Brig has served three generations since it first opened as a fish and chip shop in 1953. Wanting to bring it in line with the look and style of Brig Two, which the family opened in the same town in 2001, Michael Crolla, one of three brothers that own the chippy, explains: “We have many regulars in this part of the town for whom we are the fish and chip take out of choice, and we didn’t want to disappoint them in being closed for too long. We can’t wait to gauge their feedback on the new look.”



Whilst fish and chips is still the mainstay of the business, over the years many other types of food from kitchens of the world have been introduced to the menu to present customers with an exciting eating experience. This has included freshly prepared pasta, pizza, and a range of marinated chicken skewers as well as desserts.
 
“We also have our American Menu offering 100% beefburgers, nachos, and poutines, which are skin-on skinny fries with a selection of different toppings and sauces available, extremely popular in the Canadian market,” says younger brother Giancarlo Crolla.
 
New fish options at The Brig include a Fish Submarine Sandwich and homemade premium fish cakes. Sea salt is now available, instead of standard salt, and the business produces a homemade tartare sauce. Additionally, a new panko breadcrumb option, which gives a really crispy coating on a fish fillet, is another choice to opt for.
 
“As a 21st century ‘chip shop’, we have to go beyond the realms of the conventional and reflect many kitchens of the world, as well as be aware of changing tastes and fashions in food,” said Giancarlo. “We have our own signature batter which is very much one of our USPs.
 
“Customer expectations are far greater now and we like to think that we not only meet them, but make a point of being innovative in bringing new recipes to our menus.”


Facts

Poppie's expands with second kiosk in London

Poppie’s Fish and Chips has opened its second kiosk in London, taking the number of outlets it now operates in the city to four

OPEN AND SHUT CASE

Fitting exterior shutters to a shopfront usually requires planning permission from the local council

Archive

Chez-mazing

If you run a successful shop and you’re worried about taking it to the next level with a refurbishment, then you might want to take inspiration from Fred Capel, owner of Chez Fred in Westbourne, Bournemouth

Ramsden’s partners with Punch Taverns

Harry Ramsden’s fish and chips will soon be available in selected Punch Taverns as part of the restaurant chain’s ongoing expansion programme

Ramsden's opens 100 seater restaurant in Doha

Harry Ramsden’s has opened its first overseas outlet in over a decade with a 100 seater restaurant in Doha, Qatar

Poppie's expands with second kiosk in London

Poppie’s Fish and Chips has opened its second kiosk in London, taking the number of outlets it now operates in the city to four

Harry Ramsden’s to open 28 outlets in the south

Fish and chip chain Harry Ramsden’s will open 28 new sites in Essex, Hertfordshire and Cambridgeshire

Gain more fans and followers with real-time counter

Here’s a quirky gadget designed to help chippies bridge the gap between what goes on in the digital world and what goes on in their business
<< Newer
10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19
Older >>