A Dunfermline fish and chip shop has celebrated 21 years in business with a £100,000 refurbishment.
The Brig at Nethertown Broad Street has brand new signage, a redesigned interior featuring crystal floor tiles, exposed brick walls and eye-catching red, black and grey graphics, as well as a £57,000 high efficiency Florigo range.
Bought by the Crolla family in 1996, The Brig has served three generations since it first opened as a fish and chip shop in 1953. Wanting to bring it in line with the look and style of Brig Two, which the family opened in the same town in 2001, Michael Crolla, one of three brothers that own the chippy, explains: “We have many regulars in this part of the town for whom we are the fish and chip take out of choice, and we didn’t want to disappoint them in being closed for too long. We can’t wait to gauge their feedback on the new look.”
Whilst fish and chips is still the mainstay of the business, over the years many other types of food from kitchens of the world have 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 as well as desserts.
“We also have our American Menu offering 100% beefburgers, nachos, and poutines, which are skin-on skinny fries with a selection of different toppings and sauces available, extremely popular in the Canadian market,” says younger brother Giancarlo Crolla.
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 have to 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.
“Customer expectations are far greater now and we like to think that we not only meet them, but make a point of being innovative in bringing new recipes to our menus.”