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A Brig-ht New Look! The Brig at Nethertown Broad Street, Dunfermline…

[vc_row][vc_column width=”2/3″][vc_column_text]A Brig-ht New Look!

One of the best-known names in the Scottish fish and chip shop scene, The Brig at Nethertown Broad Street, Dunfermline, currently celebrating twenty-one years of ownership under present owners, M Crolla & Sons, has unveiled a stunning new look.

The shop displays an impressive new Florigo range, dazzling interior design with new crystal floor tiles, trendy exposed brick walls, and eye catching red, black and grey graphics.  Outside there is brand new signage, including an etching of the new Queensferry Crossing on each of the two front windows. It’s a nod to how far the business has come since the very first Brig Café and Chip Shop opened at the same location in 1953.

“When we acquired Brig One, as we now call it, in 1996, we decided to retain the name, and came up with our own Brig logo, which has served us well and become a real trademark,” said Marco Crolla, the eldest of the three brothers who own the two Brigs, plus two other fish and chip shops in Midlothian. “It was time for a refresh however at Brig One, to bring the shop in line with the look and style of Brig Two, which has been open now for five years. The refurbishment here at Brig One, which holds a very special place in our hearts, has happily coincided with our 21st birthday, and the year that the new Queensferry Crossing has finally opened.”

As Marco Crolla revealed the original Brig shop itself has served three generations, having been built by the Corrieri family and then acquired by another local Dunfermline family, the Aitkens who also ran a milk delivery business. The Crolla family bought the building from them in 1998.

“We have some delightful old photographs of how the building used to look when it was the Brig Fish Bar and Café,” said Marco. “The daughters of the original owners are still alive, and we would very much like them to see the shop now, it would be another great way to mark the anniversary,” he added.

In the past twenty-one years, The Brig has become Dunfermline’s leading name in quality fish and chips. Whilst this product is still the mainstay of the business, over the past few years many other types of food from kitchens of the world has been introduced to the menu, to present customers with an exciting eating experience. This has included freshly prepared pasta, pizza, and a range of marinated chicken skewers.

New fish options at The Brig include a Fish Submarine Sandwich and homemade premium Fish Cakes. Sea salt is now available, instead of standard salt, and the business produces a homemade tartare sauce.  Additionally, a new Panko breadcrumb option, which gives a really crispy coating on a fish fillet, is another choice to opt for.

“As a 21st century ‘chip shop’, we must go beyond the realms of the conventional and reflect many kitchens of the world, as well as be aware of changing tastes and fashions in food,” said Giancarlo. “We have our own signature batter which is very much one of our USPs.” Across the businesses, M Crolla & Sons is using Bruce Davidson from Ocean Gold Fillets, based in Peterhead, as its new fish supplier. The fish is caught one day and, in its shops, the next.

“It’s a fresher, higher quality product which means we can pass savings direct onto our customers,” said Marco Crolla. “

Commented Bruce Davidson: “The new look Brig is looking fantastic, and we are sure old and new customers alike will be very impressed. We are proud to be their fish suppliers of choice and have come up with a very bespoke service for them which suits their needs, as this is our unique business model. We are not a huge scale supplier and work with selected businesses.”

“Together we can improve and maintain the high standards their customers expect, supplying the freshest, highest quality fish on a regular basis.”

Brig One is planning to enter the Fish and Chip Shop of the Year Awards for 2018/19.

“The award organisers are looking for a complete approach in excellence which we believe we can now more than demonstrate.  It’s a very exciting time for us all,” finished Michael Crolla.

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