Monster sales

While customers love the flavour, the team at Monster Fish & Chips in Fort Augustus, in the Scottish Highlands, appreciate how easy Goldfish Brand Chinese Curry Sauce from Keejays is to prepare

Since reopening with a completely refreshed offer in early 2025, Monster Fish & Chips on the shores of Loch Ness has gone from strength to strength. The business has earned significant industry recognition this year, picking up the NFFF Quality Award and being named Newcomer of the Year at the National Fish & Chip Awards 2026 and securing a place in the Fry 50 Best Fish & Chip Takeaway Awards 2026.

Set at the southern end of Loch Ness beside the main car park, the takeaway benefits from substantial seasonal trade, particularly during the summer months when coach parties arrive in large numbers. Owner Daniel Sandham says maintaining quality and consistency were the primary goal when he overhauled ingredients, suppliers and operating procedures during the relaunch. One product that has remained unchanged, however, is Goldfish Brand Chinese Curry Sauce.

“I’ve been using it ever since I opened in 2024 and before that I used it when I was a chef in a pub,” says Daniel. “When I think of chip shop curry sauce, this is exactly what I think of. I’ve tried lots of others, fruity ones and ones with all bits in, but when I think of a proper chip shop curry sauce, this is it.”

While Monster Fish & Chips also serves mushy peas and gravy, curry sauce is by far the best seller. Customers enjoy it with chips, while chips, cheese and curry sauce has become one of the shop’s most popular combinations. Daniel believes the flavour profile is a major reason for its popularity: “It’s the Chinese one, so it has a bit of spice to it, it’s savoury but has a little sweetness as well and a nice warmth. It’s just a really good all-round curry sauce.”

Ease of preparation is another advantage, particularly during the busy tourist season. “It’s really easy to make,” says Daniel. “You use the exact same measurements every time and it turns out exactly the same. You can’t mess it up, which gives you consistency, and that’s something we really aim for here. Everyone on the team can make it.”

Daniel typically prepares a batch in the morning, often selling an entire bain marie by mid-afternoon before making another. It’s great for profits, with Daniel explaining: “We sell 6oz pots for £2. Those add-on items are really important. With the price of fish, a few extra pounds on every order soon adds up and makes a big difference.”

Keen to diversify the menu to attract new customers, Daniel has recently added halloumi with sweet chilli sauce, and boneless chicken wings to the menu. “I really like fish and chips and I want to be a fish and chip shop, but the world’s changing. Younger people aren’t as interested in fish and chips as previous generations and we need to move with the times and to bring them in.”

As part of that approach, Daniel is also exploring new products that can complement his core fish and chip offering, for example, Keejays’ recently launched Spich Sauce. “I’ve asked for a sample and if it’s as good as the curry sauce, then we’re onto a winner,” adds Daniel.

Keejays 01473 827304 www.keejayssauces.com