"Our beautiful Stonehaven surroundings remind us of our responsibility for the environment, and whether the sun is out or the rain is coming in sideways, we ensure our business is efficient, sustainable, and environmentally friendly.
"Founder, Calum Richardson, is dedicated to raising the profile of the fish and chip industry and sustainable businesses in Europe and beyond, disproving stereotypes of the fast food industry and promoting fish-frying as a career.
"In a first for the UK fish and chip shop industry, The Bay announced its commitment to paying employees the ‘Real Living Wage’. In 2019, it received accreditation from the Living Wage Foundation, a charity which sets out to improve earnings for all."
Classic fish supper; seafood platter; and ‘The Bay’ fishcakes.
The classic fish supper is a perfect example of The Bay’s food philosophy and approach to sustainability. Sustainably caught MSC-certified fish is brought in by local suppliers – 89 per cent of The Bay’s ingredients are sourced within a fifty-mile radius including everything from seafood to potatoes.
Each fish portion is coated in homemade, sustainably portioned batter, and cooked in The Bay’s very own award-winning fryers as you wait. The perfect portion is served with chips made from locally grown potatoes and a side of homegrown herby tartare sauce.
The Bay also bakes and griddles it’s fish – staying true to the belief that everyone should be able to enjoy a fish supper, regardless of dietary requirements.
The Bay Fish & Chips was ranked as one of the world's top food experiences by the Lonely Planet in it’s renowned Ultimate Eatlist. While founder Calum Richardson was crowned Food Pioneer at the Scotland Food & Drink Excellence Awards 2018 for his approach on sustainability and championing the fast food industry.