How Cameron’s Chip Shop Thrives on the Isle of Lewis

Operating a fish and chip takeaway in today’s economy is tough enough, but running one on the island of Stornoway in the Outer Hebrides poses additional challenges. The costs of getting products to the island are significantly higher than on the mainland, for one. “Everything costs way more to get products here,” says Colin Cameron, who owns Cameron’s Chip Shop, a small takeaway close to Stornoway’s harbour,  with wife Nicola.

“Our fish from Peterhead, our packaging, our potatoes, which come up from England to Inverness and then come over — everything has an extra carriage cost. And things can take weeks to come as well.” It’s something Colin’s parents had to factor in when they opened the business in 1987 and, equally, an issue he’s inherited since taking over in 2000. 

Stornoway, the largest town in the Outer Hebrides on the east coast of the Isle of Lewis, is 140 miles from the mainland - a journey that requires a 12-hour ferry ride or a four-hour flight. While the town has a population of just over 6,000, visitor numbers in the summer can double trade at Cameron’s. However, Colin’s top priority remains his local customers. “We have to balance those extra costs with keeping our prices as low as we can,” he explains. “You can't rip off the locals - they can't afford it, so it can be tough.”

Staffing also presents its fair share of difficulties. While the takeaway used to rely on students returning for summer work, that has changed in recent years. “We used to have people coming home from university and they would see us through the summer, but we haven't seen that for a while now. It means we'll have to try and pick up more staff for the busy period.”

That being said, there is plenty to celebrate - the location is stunning with little competition nearby: just one other chippy and an Indian take away. And with Stornoway a fishing town well-known for its shellfish, it’s something Cameron’s is only too happy to take advantage of, with locally sourced, super fresh prawns and langoustines regularly appearing as specials. It also makes the most of local Stornoway black pudding, which is “incredibly popular” and locally made pies. “We also get Dingwall haggis over from the mainland. It's a championship haggis and it's the best haggis I've ever had,” Colin adds.

Weekly specials such as battered mac and cheese, deep-fried risotto balls and chicken parma are equally popular and help add interest to the menu. However, it’s Cameron’s haddock and chips priced at £11 a portion, which is its best-seller. With the recent opening of a deep-water harbour, bringing an influx of cruise ships and tourists, Colin hopes to change the menu over the coming months. “The menu doesn’t really change, it’s quite traditional, but this year it’s a little different,” he says. “We’re getting an awful lot more cruise ships, so we need to get more into local fish and produce because that’s what the visitors want to taste.”

Tourists coming to the area may be signposted to the takeaway thanks to branded boxes that Colin had made. “We got quite a nice box made up for our fish,” Colin explains. “It’s got our logo on it, and it looks great. Because we’re a small island, most takeaways here have the same boxes, but we wanted something that stands out. We’re not really in the position to have branded boxes for everything so we just got one for fish made. If anyone sees it, they know it’s come from us. It’s very different from the off-cuts of the local newspapers my parents used to wrap fish and chips in!”

For over a decade, Cameron’s has been using Ceres Natural Batter Mix, a switch Colin made after a refurbishment and the installation of a new frying range. “We moved from frozen to fresh fish, and our old batter didn’t work as well, it went a bit stodgy,” Colin explains. “We tried a few different ones, and Ceres Natural Batter Mix was the best.”

Consistency and quality were key factors in choosing Ceres Natural Batter Mix. “It gives a nice, light golden colour and stays crispy,” Colin says. “We fry in vegetable oil and we find it sheds the oil well, whereas other batters tend to soak it up.”

In addition to Ceres Natural Batter Mix, Cameron’s has recently started using Ceres Pre-Dust Number 2 instead of plain rice cones. “I’ve noticed that the pre-dust and the batter mix work well together,” he says. “The pre-dust makes the batter even crispier and gives it a better texture. People notice changes instantly, so consistency is really important to us. As long as the batter is good, that's one part of the puzzle done.”

For an island business where logistical delays can be a significant issue, the reliable service offered by Ceres is also a key factor for Colin.  “It’s one of the reasons I buy from Ceres,” he says. “We could be waiting ages for other suppliers, sometimes up to two weeks, but we order online and have our order in two days. Even with the Pre-Dust Number 2, when we wanted to try that it was at the door the next day. That’s massive, we’re not the easiest of places to get products to.

“Sometimes Ceres is too quick, and we don’t have room for it all! But it gives us peace of mind knowing we can get what we need when we need it.”