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The Bay Fish and Chips wins sustainability award at this year's Cateys

Published: November 26, 2020
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Stonehaven chippy The Bay Fish and Chips, has netted yet another award for its commitment to sustainability at this year's Cateys awards.

The Bay Fish and Chips beat three other businesses to take home the Sustainable Business Award at The Cateys, a prestigious hospitality industry awards ceremony.

The Bay was one of only two Scottish winners on the night, with judges saying owner Calum Richardson and his team’s sustainability initiatives would be impressive coming from a large corporation, let alone a single unit fish and chip shop.

To win the award, The Bay had to demonstrate its commitment to sustainability across the entire business, something that was easy as the chippy was founded on being eco-friendly.

The Bay is the highest rated fish and chip shop accredited by the Sustainable Restaurant Association, it runs on 100 per cent renewable energy and all suppliers and selected with sustainability in mind.

90 per cent of produce is sourced within 50 miles of the business, and no single use plastic is used.

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Calum Richardson, owner and chef at The Bay Fish and Chips, said: “Being a sustainable business has been our number one priority for a long time now and it’s great have our efforts recognised at a UK national level like this.

"It’s a case of constantly reviewing what you're doing and making the necessary improvements to ensure you’re at the top of your game. I’m proud to say that everyone in the business contributes to this, it’s not just me.

“100 per cent sustainability is the goal everyone needs to be working towards, and we’ll be working on it every day as long as we are still operating.

"I’d like to thank the judges and congratulate all of the other winners. I’d also like to congratulate Team Bay. They do me proud every day and this award is thanks all of their hard work and great ideas.”

Tom Kitchin was the only other Scottish winner at The Cateys, as he scooped the 2020 chef award.

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For more information about The Bay Fish & Chips visit their website.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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