How did you get into the industry?
Before the Fish Works, my family had a small soft play area and sweet shop on the premises. It was very weather-dependent, as it mainly catered to tourists. When the weather was bad, Tiffany and I would close up and drive half an hour to a good fish and chip shop. When we arrived in the rain, the customers would be queuing out the door for fish and chips. That’s when we realised that if we could do it right, we could open our own shop and make it a success, as we had a great location right on the promenade.
What’s your favourite food?
Haddock and chips! It’s the perfect balance of flavours and textures. Fish and chips are so good because they combine crispy, flavourful batter with tender fish, and perfectly cooked chips. The simple but delicious flavours, along with the nostalgic comfort, make it the perfect combination.
Where have you had the best fish and chips?
Other than the Fish Works, of course, it would be at the KFE School of Frying Excellence in Peterborough. They were made by industry legend and fellow Scot, Gordon Hillan. We went there before opening our shop to learn the trade, and when Tiffany and I tasted them, we knew we’d succeed if we could consistently produce fish and chips like that. They were phenomenal!
What side is a must with your fish and chips?
Mushy peas. My mum always used to do mushy peas when she would make fish and chips at home and they remind me of that.
If you could open a fish and chip shop anywhere, where would it be?
Liverpool, mainly for football reasons as I wouldn’t have to travel as far to go to the match! I’m aware that fish and chip shops are very different down that way and I’m not sure our mainly fish menu would work. From what I’ve seen, fish and chips in Liverpool serve mainly Chinese food and fish and chips as a secondary dish. If it means I can get to the match I’m willing to adapt. How successful would it be? That might be a different story.
Do you have a favourite restaurant?
San Carlo in Liverpool. We go there whenever we are in town for Liverpool games and I absolutely love it! The baratta pizza is the best pizza I’ve ever had! So fresh and tasty, plus we once met Kenny Dalglish outside.
What is your go-to drink?
I love a good draught beer in a frozen glass. The German ones are my favourite. Löwenbräu is one of the best. I’ve just had a delivery of a keg for my home beer tap. I haven’t put it in yet but I’m looking forward to it.
What dish reminds you most of your childhood?
Fish and chips. Seriously, it reminds me of when I was young and my family had a small ice cream kiosk on the promenade (which we still own today) next to the Fish Works. On a busy day in the summer we would be serving ice cream all day then we would get a fish supper when we closed and it would be the best thing ever. I’d look forward to it all day. Washed down with a can of Irn Bru of course.
What is your guilty food pleasure?
Controversially I love a half pizza supper. A Scottish fish and chip shop classic. We don’t sell them but I used to get them when I was younger. Some people have them dipped in batter then fried but I just have mine fried. With loads of salt and vinegar on the chips it’s magic! Honestly!
What’s been your weirdest food combination?
We visited the Three Chimneys on the Isle of Skye this summer with Tiffany and our two boys and I had grilled langoustines with mackerel ketchup and it was amazing. At first, I wasn’t sold on mackerel ketchup but it worked really well. The langoustines were so tasty and paired with the rich smoky and tangy ketchup, it was unbelievable.
What one piece of equipment would you love to purchase for your business?
If we had space, I’d love a large smoking cabinet so we could smoke our own haddock. We’ve had smoked haddock on our menu since we opened and it’s a great product. I’d love to be able do it ourselves on site. Plus, I make my own Cullen Skink and it would be great to add our own smoked haddock to that.
