In this special episode, Jamie Russo sits down with three leading Scottish operators — Edward Thompson (The Principal Café), Murray Watson (The Carron Fish Bar & Carron Catering), and Stuart Atkinson (North Street Chip Shop). Together, they dive into what makes Scotland’s fish and chip trade unique — from rising costs and staffing to changing customer habits and the great fresh vs frozen-at-sea debate. 

Real talk, practical insights, and plenty of passion from the heart of Scotland’s frying community.

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