Award-winning fish & chip business reflects on the price of delivering the nation’s favourite carry out
As it prepares to fly the flag for the Capital by entering its sit down fish & chip restaurant into the National Fish & Chip Awards, which takes place in London next February, The Crab & Lobster Fish Shack in South Queensferry has taken time to reflect on how its sector is likely to cope with a predicted increase in the cost of potatoes next year, coupled with other rising costs.
Bryan Coghill, the owner of the business, which opened in 2025 in the former Frankie & Benny’s Restaurant, next to the Dakota Hotel, has run hospitality businesses for the past 40 years, through good times and bad. He feels the time is more than overdue for the sector to finally get the support it deserves from the Government.
“The cost of potatoes has experienced a 40-50% increase in price,” said Bryan. “Fish however, has cost more than at any other historical period, with it reaching record highs since the start of the year. Thankfully it’s come back down at the moment, but still sitting around 10 % higher than the same time last year.”
“All running costs have increased, which is now stifling growth,” he continued.
“I would say all businesses across the country have tightened their belts regarding staffing levels as a way to mitigate the pressures on the business. I feel we have peaked, and hopefully with a new Prime Minister, hospitality is going to get some help, and a much needed bit of respect, dare I say it, even maybe a reduction in VAT.”
Bryan went on to say that The Crab & Lobster Fish Shack was committed to absorbing costs, wherever possible.
“Fish & Chips is still the nation’s favourite carry-out which we want customers of all ages and backgrounds to be able to access. I think that when the cost of what is perhaps a weekly treat becomes too high, fish & chip businesses would then start to struggle.”
“Our midweek fish & chip supper lunch, which provides fish & chips, with bread & butter, and a pot of tea, is only £15 per person, but you can also come here and have crab, oysters, lobster, or monkfish, other luxury ingredients. We have something for everyone.”
“Adapting our buying is also one of our long time goals,” continued Bryan. “We are committed to sourcing our produce direct from the boats and producers, where possible. This makes drastic savings to the bottom line.”
Commenting on an investment in technology, Bryan said: “We made sure that the latest equipment, including buying the latest frying range from KFE, was at the very heart of our set up, back in 2025. Making sure we have the right equipment for the job has reduced our waste to minimal levels where it is now virtually negligible. Where we are situated, I suppose we are in a very lucky position to get the best of the best fresh Haddock and seafood delivered to our door daily, so we don’t require to hold massive levels of stock. It comes in the kitchen door and goes back out the front door within hours literally. Again, we look at reducing our energy levels where we can.”
“For the future you’ve just got to adapt for the moment and stay positive,” said Bryan.
He finished by saying that the “Crab & Lobster Fish Shack” was appealing for customer votes in the Scottish Fish & Chip Awards, which as the name suggests, concerns itself with fish & chip businesses, including take-outs, mobile operators and restaurants all across Scotland.
“We appreciate the support of our customers in voting for us as we continue to promoting excellence in our sector,” he said. “Awards are a great way of doing that and letting our customers know that we take what we do extremely seriously!”
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Link to vote for Crab & Lobster Fish Shack in the Scottish Fish & Chip Awards: https://
