How did you get into the industry?
I started working at a young age in my parents’ fish and chip shop, The Ambassador, in Shawlands. Like many family businesses, everyone played their part, and I began by washing dishes and helping with the cleaning. As I got older, I progressed to serving customers in the sit-in restaurant and behind the takeaway counter before eventually learning the art of frying fish and chips. Working through every stage of the business gave me a strong work ethic, an appreciation for great customer service and a passion for the industry that has stayed with me throughout my career.
What’s your favourite food?
Rare cooked fillet steak with a peppercorn sauce. When cooked properly, nothing beats it.
Is there a food you won’t eat?
Sushi because I’m not keen on raw seafood. I prefer my seafood cooked.
Where have you had the best fish and chips?
I only eat fish and chips from my own premises because I know exactly how they’re prepared, the quality of the ingredients and the standards we work to.
What side is a must with your fish and chips?
Tartare sauce as it is the perfect complement to fish and chips.
If you could open a fish and chip shop anywhere, where would it be?
I’ve worked in Larkhall for 30 years, and it has become like a second home to me. The people are friendly, loyal, and there’s a real sense of community. Larkhall is a family-oriented town, and over the last 55 years, we’ve built strong relationships with generations of customers, ever since my wife Rosaria and my parents, Fortunato and Delfa, started it all. I genuinely love serving this community, so I wouldn’t want to open a shop anywhere else.
Do you have a favourite restaurant?
I don’t go out to restaurants often, so I’d rather choose places that I know I’ll enjoy and where I can rely on great food, excellent service and a memorable experience. That’s why Tattu and Dishoom in Edinburgh are my favourite.
What is your go-to drink?
I always keep diluted juice in the fridge because it’s the perfect way to stay hydrated during a busy day in the shop. But when I’m out socialising, you can’t beat a glass of Amaro.
What dish reminds you most of your childhood?
Pizza. I have great memories of going to Sole Mio in Glasgow with my mum and dad when I was growing up.
What’s been your weirdest food combination?
Cous cous with balsamic vinegar and sweetcorn. I tried it at home one day and I still love it.
What one piece of equipment would you love to purchase for your business?
A new frying range as my current range is over 20 years old and while it’s served me well, technology has moved on significantly. Modern frying ranges are much more responsive, giving us better control over cooking temperatures and helping to maintain consistency during our busy periods.
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