Calum Richardson set up The Bay Fish & Chips in 2006 with his wife Lindsay, and since then, the couple have taken their takeaway to the top, serving thousands of portions of fish & chips to many happy customers and winning many industry awards along the way. The haddock used in The Bay’s award winning fish and chips is Marine Stewardship Council Chain of Custody certified (The first fish and chip shop to be granted this certification) and the quality and provenance of ingredients used is crucial to The Bay’s success – Calum’s menu will tell you the name of the boat that landed your fish, and the farm that grew your tatties. Calum’s high standards in all areas of his business, from ingredients to customer service to cleaning products meant that in 2013, The Bay was the overall winner of the National Fish & Chip Awards. The Bay is also one of the most highly rated restaurants in the UK by the Sustainable Restaurant Awards. Calum is a highly respected ambassador for Scottish seafood and Scottish fishermen, and regularly works with other chefs, food industry figures and schools to promote the benefits of Scotland’s natural larder.