Media Release: Green catch for The Bay

Calum Richardson, The Bay Fish and Chips

A NORTH-east multi-award winning fish and chip shop has fried off competition to walk away with the title of Best Green Small Company at this year’s Scottish Green Awards.

The Bay Fish and Chips of Stonehaven, Aberdeenshire, is run by husband and wife team, Calum and Lindsay Richardson, who are driven to focus on sustainability, local produce, the environment and local community.

The green business has been highly recognised over the last year and has received many accolades for its commitment to sustainability and the environment.

The Bay has a three-star rating from the Sustainable Restaurant Association (SRA) placing them as one of the highest rated restaurants in the UK and earlier this year scooped the Environmental and Sustainability award at the Scotland Food and Drink Excellence awards.

The Green Awards recognises the achievements of individuals and businesses that have shown initiative in the reduction of their carbon and environmental footprints, which has had a positive effect on their surroundings and their business.

The Bay, which was recently crowned Scotland’s No1 Fish & Chip Shop for the second year running, is leading the way for the fish and chip industry and goes the extra mile to operate in a more environmentally-friendly manner.

The chippy uses 100 per cent renewable electricity, recycles all its waste oil to bio diesel and all food waste to compost, which in has decreased their waste to landfill by 75 per cent.

All food in the shop is made to order, lowering food waste, and all packaging is made from recycled materials.

Earlier this year, The Bay had its carbon footprint calculated and in accordance with the results focussed on making a number of changes to its operations and shop to further improve their footprint.

Owner of The Bay, Calum Richardson, said: “We are thrilled to be awarded with this award, it is a great accreditation for the business and a great feeling for the staff and for all their hard work that they have put in.

“We’ve made a lot of effort to ensure we source the best produce for our customers, manage energy and waste the best we can, and play our part in the local community.

“We have proven that even smaller businesses can make a huge difference to the environment.

“We want The Bay to stand out in the industry so that other similar businesses can learn and follow in our footsteps to help work towards a more sustainable future.”

The Bay was the first fish and chip shop to achieve an MSC Chain of Custody for North Sea Haddock, insuring full traceability of all the haddock suppers sold in the shop.

All fish is bought fresh through Marine Conservation Society guide Fish to Eat, Fish to Avoid and all of the fish produce sold at the chippy is caught and landed in the North-east of Scotland.

Issued by Frasermedia Ltd on behalf of The Bay Fish and Chips

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Contact: Leigh-Ann Rogie
Phone: 01224857999