Callum Richardson from The Bay Fish & Chips dives into the TL&CC Q&A

25 July 2019
Callum Richardson, founder & chef director of The Bay Fish & Chips

What is your idea of perfect happiness? Sun and fun!

What was your first experience with sustainable eating? My nana was definitely responsible for my first ever experiences of sustainable eating. She would have used cheap cuts and offal – and would have made it last the week! She’s the one who taught me to add ingredients such as grated apples and carrots into dishes, to up the nutritional goodness and stretch a meal so that it could feed more people.

What do you love most about what you do? I like trying to make people happy. The Bay Fish & Chips is such a good way to do that, as we try to bring families together, help them make happy food memories and spend time together on our beautiful Stonehaven beach.

What’s the best thing you’ve ever been taught? You’re only as good as your last fish supper!

If you were to die and come back as a person or a thing, what would it be? I’d come back as myself and try to be a better person!

When was the last time you ate out, and where? Yesterday, The Safe House, Northshields.

Are there any mentors or food heroes you would like to thank? My nana, Isobel, was my biggest mentor. She was the one that got me into food, and helped me to realize that food could bring people together and make them happy.

What are your favourite books or cookbooks? I always look at Tara Ramsey’s books for good family meals that are interesting and work well across the board.

What is the dish on your own menu that most engages you?
Our chickpea fritters are a dish that requires full attention – we offer them not just as an alternative for our vegetarian customers for the sake of it, we want them to enjoy this plant-based option as much as anything else we’d offer. It takes a lot of prep, and a lot of time to ensure that these are as good as they can be, but the feedback is definitely worth it.

What do you make from scratch? Everything! From our tartare sauce to the batter for your fish supper, everything is made from scratch and cooked to order.

What would you be doing if you weren’t doing what you are doing? I reckon I’d still be in the Royal Navy, working on being a pirate.

What does success mean to you? To me, success is often defined as just achieving goals – so for me, true success is actually being happy and being with your family.

What are the qualities you most admire in others? Truth, honesty and integrity. I respect people that are honest to your face and aren’t just telling you what you want to hear.

Can you tell us something we don’t know about you? Not only am I a pirate, I actually have a license to sail a boat!

Which three words best describe your cooking style? Honest, fresh and sustainable.

If you could eat only one thing today, what would it be? Roast beef and all the trimmings…

What do you see when you think of the cuisine of your own country? That’s a tough one – but fresh Scottish shellfish – langoustines, crab, lobster, razor clams, scallops – you name it! It tastes of the sea, and it’s so much sweeter and fresher from our own shores.

Which producer or supplier really brightens your day? Guy Grieves and the Ethical Shellfish Company are just fantastic. Guy’s a scallop diver, with such a passion for his sustainable hand-dived scallops. He only ever dives for what he needs, and gives back by creating cultivation beds for his scallops.

If you could change one thing about yourself, what would it be? I’d try and have an 'off' switch – sometimes its hard to reign in my drive to give a one hundred per cent to everything.

What is your number one sustainability tip or trick? Buy the right products. Sourcing is crucial – look within your fifty mile radius for the best products. I’d advise that you consider any increased price an investment – in your business, your brand, and the community around you.

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