How did you get into the industry?
I have always loved food, I even had my christening party at a fish and chip restaurant! My mum and Nana had a cafe when I was little, so I grew up around hospitality. I left school at 16 and got an apprenticeship at the local pub as a chef. I had spent about 10 years there before leaving to take on the chippy. I met the owner in the local shop one morning. He jokingly asked, “You don’t want a chippy, do you?” and I replied, “Yes, I actually do!” and I jumped at the opportunity. That was in March 2024.
What’s your favourite food?
A good quality full Scottish breakfast. I love how, no matter what combination you have, it’s always amazing.
Is there a food you won’t eat?
I absolutely cannot stand cucumbers, they’re disgusting.
Where have you had the best fish and chips?
It’s got to be The Bay in Stonehaven. The batter was so light and crispy. It tasted so clean and was all super fresh – all round a perfect portion of fish and chips.
What side is a must with your fish and chips?
A pickled onion. I love taking a bite of fish then a bite of tangy pickled onion. The hot and cold sensation and the flavour go hand in hand.
If you could open a fish and chip shop anywhere, where would it be?
Lanzarote, we’ve been there a few times on holiday and we do miss our fish and chips. We’ve tried a couple of chippies out there but have always been disappointed unfortunately. Also, there’s nothing better than fish and chips in the sun by the sea.
Do you have a favourite restaurant?
The Rajah Indian restaurant in Inverness. We always get the exact same order, and it’s always fantastic, which highlights for us how important consistency is.
What is your go-to drink?
Coffee and water – I need a coffee in the morning and you’ve got to stay hydrated!
What dish reminds you most of your childhood?
Toad in the hole. Mum used to make it for us every first day back at school after the holidays because it was my favourite.
What is your guilty food pleasure?
That cheap chicken paste on a toasted sesame bagel. Very specific, I know!
What’s been your weirdest food combination?
My wife and I went for a tasting menu at a restaurant called Aizle in Edinburgh. The cheese course was frozen Minger cheese, honey, hazelnuts, and toffee praline. It was sweet, salty, tangy, cheesy – it ticked all of the boxes!
What one piece of equipment would you love to purchase for your business?
A bigger Kiremko range – if we had room for it!
Recent Posts
- Carmarthen chippy wins a utensils upgrade courtesy of Hopkins
- “Taking cod and haddock off the menu is the only way people will venture out and try something new”
- Bradford fish and chip shop owner honoured for fundraising efforts
- Cornish chippies to go cod free for one week
- New cookery book aims to kickstart a revival in the nation buying and cooking its own sustainable fish
