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Colin brings a wealth of national award winning experience to his new venture, The Fish Hoose.

His first taste of the industry was back in 1984 when he started a summer job in Anstruther and stayed on. After 20 years working alongside and becoming partner with Ian and Ann Whyte, the original owners of the world famous Anstruther Fish Bar, he then owned the Frying Scotsman in Kinghorn before moving to Leith to open Tail End with a business partner.  He then went on to open the award winning Cromars in St Andrews and alongside his business partner secured the regional title for Scotland in the Independent Takeaway category at the 2016 National Fish and Chip awards.

The Fish Hoose Crew

Now we’ll let you into a few secrets of how to produce award winning Fish & Chips

  • Top quality raw product, with all fish MSC accredited responsibly sourced haddock.   Our succulent Scampi is Amity Scampi of TV acclaim
  • Top quality potatoes from specialist potato merchant, Kenneth Traynors
  • Clean, clean and clean again – Colin reckons no Fish & Chip shop should smell of grease.  
  • Best quality oils for frying and filtered every two hours
  • Cook to customer order – no wondering how long something might have been in the hot box
  • The Fish Hoose bespoke batter – very important!
  • Staff that are as passionate about Fish and Chips as Colin
  • Those little extra touches like complimentary lemon wedges for your Fish Supper

But the drive to quality doesn’t stop with the Fish and Chips.  Colin also makes from scratch fishcakes, mushy peas, tartare sauce, potato fritters and macaroni cheese ensuring the best quality products are used.  There is absolutely no compromise on quality offering total reassurance to customers with full product traceability.

Join us Monday to Sunday 4pm – 10pm, sit back and relax while we prepare your supper – you won’t forget the taste.  

Enjoy your meal?  Please review us on Trip Advisor, tweet the good news and leave us a review on Facebook

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