Twin Peaks!
Chippy Chat Magazine - By Austen Dack - November 2025
Champion Duo and Dual Mountain Challenge
So mid-October saw a long overdue trip up to see the winner of Field to Frier, Red Cloak Fish Bar in Stonehaven followed up the next day by glittering MSC awards which this year was hosted in the wonderful Signet Library in Edinburgh.
It’s a 1000-mile round trip to meet the critically acclaimed frier Jamie Russo at his Red Cloak shop. A multiple award winner Jamie fought hard to win the 2025 Field to Frier gong sponsored by Agrico and Isle of Ely Produce.
After 7 hours on a train, I was ready to try their fish and chips. As we entered the shop I could a bright modern space, well laid out with a self-service ordering kiosk to back up the servers. Next to a convenience store and coupled with a pizza outlet Red Cloak has scope to become a real hub in the Stonehaven area.
My ‘poison’ was chosen, a lovely piece of fresh haddock, chips and a portion of baked beans, Stokes sauce and their homemade tartare sauce. My food was expertly fried by mum Frances, the Ceres batter was crisp, golden and tasty and the East Anglian Sagitta crisp to touch and filled with fluffy potato. To complete the trio father Tommy had heard of my trip and had come in to see me, it’s lovely to see a thriving family shop.
No visit to Stonehaven is complete without seeing fish and chip and Forked Up guru Calum Richardson. He had just conquered Manaslu! Standing at an impressive 8,163 meters, this majestic peak dominates the Mansiri-Himal subrange of the Himalayas. What an inspiring story as Calum also raised £5,000 for MS, to help his sister Karen and others. I was to walk up Arthur’s seat the next morning with Andrew Crook and over a couple of pints I gained some valuable breathing techniques to help with our 251m climb!
The next morning it was a lovely day for our walk. I may have missed the odd turning but within an hour from the hotel we were at the summit overlooking Edinburgh. Calum’s advice paid off and both Andrew and I survived enough to visit the oldest pub in Scotland; The Sheep’s Heid. Dating back from the 14th century it is a must visit if you are in the area.
Belfast’s Fish City was the big foodservice winner at the Marine Stewardship Council UK Awards in Edinburgh, landing two of the major prizes.
The seafood and fish and chip restaurant, which has been committed to sourcing and serving sustainable produce since it opened in 2013, was named MSC UK Marketing Champion 2025.
Receiving his award at a glitzy ceremony at the Signet Library in Edinburgh last night, owner John Lavery said: “In this current climate and difficulties in the fish and chip industry, it’s never been more important to introduce other species to alleviate the pressure on what the public regard as to the ‘go to’ such as cod and haddock. Being MSC certified means that the public can trust what is on their plate and can contribute to the mission that we are on.”
The second of Fish City’s awards was MSC UK Foodservice Champion 2025 which was won by Aaron Norton, Fish City’s Social Media Manager, for his efforts in masterminding the restaurant’s social media campaigns and ongoing activities.
After receiving his award, Aaron said: “It’s a huge honour to win an MSC award. As an individual and speaking on behalf of Fish City, we take sustainability so seriously. It’s part of who we are. We partner with MSC to ensure sustainable seafood is there for future generations.”
Another fish and chip winner was The Scrap Box in York, named MSC UK Newcomer of the Year 2025, in part for a video series, Will It Fry?, designed to explore MSC-certified species in a creative way. The series achieved over 200,000 views across social media. Judges were also impressed with Saithe September, launched in Sustainable Seafood September, to encourage customers to try a lesser-known species.
Taking to the stage to collect his award, owner Aman Dhesi said: “We’re so proud to win the newcomer of the year. We’ve only been MSC certified for a year, but, in that time, this has become one of the foundations that’s allowed The Scrap Box to be trusted when it comes to fish and chips.
“Hopefully we’ve shown that even in the challenging times, independents can thrive — and that sustainability and tradition really can go hand in hand.
Rowan Williams, MSC UK & Ireland Commercial Officers, said: “Restaurants have such an important role in influencing customer behaviour. Both Fish City and The Scrap Box have taken that responsibility and run with it — changing their customers’ buying habits for the better while also taking their workforce on their sustainability journey with them.”
All too soon it was time for the 500-mile trip home. A tiring two-day trip that have been easy to skip, but so worth it to support team fish and chips.
Source: Chippy Chat Magazine