Calum Richardson, Owner of the acclaimed Bay Fish & Chips, returns to Scotland after yet another overwhelmingly successful annual showcase of the best of British produce in Japan.
Fully stocked with Scottish MSC haddock from Coupers, Vegware packaging, and The Bay’s bespoke Premium Bay Batter, Calum began the first leg of his journey with a pop-up shop in the Isetan department store in Shinjuku, Tokyo.
Each day, the pop-up was filled with hoards of Japanese customers eager to try authentic Scottish fish and chips. The Bay’s pop-up stand had the highest number of sales with over 700 portions of fish and chips sold per day, and a record number of The Bay’s British Victoria Eggs aprons and The Bay’s bespoke Premium Bay Batter sold too.
Following the pop-up, Calum was invited to conduct two Marine Stewardship Council (MSC) seminars in Tokyo. The first seminar was designed for business and chef officials and the second for the general public. Both sold out seminars included a cookery demonstration, sustainability tutorials, tastings and Q&A sessions.
Calum Richardson, Chef/Owner of The Bay Fish & Chips, said:
“I am incredibly honoured to be given the opportunity to take my product to Japan for the fourth year in a row. Every year I am overwhelmed by the popularity of The Bay’s fish and chips, and I feel proud to be in a position where I can promote great Scottish, sustainable produce, not only in the UK, but also overseas in Japan too. I’ll be heading back to Japan in March 2017 for an exciting collaboration so watch this space!”
Through Calum’s dedication to raising the profile of the whole fish and chip industry in the UK, Japan and beyond, he continues to lead the way when it comes to sustainability, provenance and environmentally friendly business practice.
In 2013, The Bay was the overall winner of the National Fish & Chip Awards and it’s also rated as one of the most highly achieving restaurants in the UK by the Sustainable Restaurant Association achieving Three Star Sustainability Champion status.