As Jamie Russo, owner of Redcloak Fish Bar in Stonehaven, Aberdeenshire, wraps up his year as the reigning Drywite Young Fish Frier, it’s clear that the experience has left a lasting impression on him and his business
It’s hard to believe my year as Drywite Young Fish Frier is coming to an end. Honestly, it’s flown by. When the time came to hand back the trophy, I didn’t think it would be so hard! The first thing I did was head to the trophy shop to get a replica – it’s not something I want to entirely let go of.
Winning the award has been a stepping stone for me and has encouraged me to continually improve and keep building on the business. One of the biggest things we focused on was health and safety. We installed a fire suppression system on the frying range and a new integrated fire alarm. These upgrades give me peace of mind knowing the shop is as safe as it can be.
The title also brought an incredible boost in business – our turnover went up by 40%. That’s amazing, but it means I’ve had to rethink how we work to keep up with demand and increase our efficiency. Making sure we’re putting out our delicious fish and chips as quickly as possible is at the front of what we do, so I’ve just invested in some new equipment, one piece being an Unox oven.
Our current set-up includes a convection oven, a griddle, and a microwave for different things, but this oven will streamline it all. We’ll be able to cook burgers, pies, and even baked fish in one place, which will help increase our efficiency and open the door to adding more products to our menu.
In the next couple of months, I’m looking at having a full menu review. It’s about figuring out what’s selling, what’s not, and giving everything a refresh to keep people interested. When you announce changes or new items, it gets people curious and brings them through the door.
Another highlight was finding out we’d made this year’s 50 Best Fish & Chip Takeaways list. I really enjoy this award as you never know when you’re being mystery-shopped. It’s a great feeling knowing you’re doing something right because no stone is left unturned. The judges go through everything: your social media, your cleanliness, your food. The staff love it too — they always ask, “What day was it? Who was working?” It gets them excited and competitive in a good way. When your team is invested, everything runs so much smoother.
To whoever is this year’s Drywite Young Fish Frier winner, I’d like to say enjoy every moment because it goes by so quickly. And take every opportunity that comes your way. My one regret is not going to Japan to cook fish and chips when I had the chance. I couldn’t commit at the time, but looking back, I wish I’d made it happen.
It’s been a phenomenal experience, and I’m so grateful for everything it has brought me. Although, I do have to say I wouldn’t like to be in the competition this year. I’ve had an opportunity to speak to all the semi-finalists and it’s going to be tough picking a winner. They all really know their stuff.
