The Courier & Advertiser (Perth and Perthshire Edition)
New life for old chippie
Former oil industry worker takes over 70-year-old family fish and chip shop – and has exciting plans for the future
As a boy, Arbroath man Garry Smith can recall standing at Peppo’s counter waiting for his fish and chips. Now he’s standing behind the counter serving up the suppers.
When brothers John and Frank Orsi put their 70-year-old family business, Peppo’s Harbour Chip Bar, up for sale in August, they hoped it could remain a fish and chip shop.
And new owner Garry, 43, was the man to take the business forward under the name The Harbour Fish and Chips.
Seeking a new challenge after redundancy from the oil and gas sector, buying the iconic Arbroath chippie was a major career change for Garry.
His job took him all over the world, from Kazakhstan to Qatar, and across Europe, West and North Africa. His most recent post saw him working in Algeria, tasked with developing a huge gas field in the middle of the Sahara Desert.
Garry explained: “I’d seen Peppo’s on the market and, since I was a wee lad, I could remember going there for our fish suppers. Standing on tippy toes looking over the counter at John and Frank.
“I’d always loved fish and chips but I’d only ever been involved in a chippie for a short time. I’d worked briefly as a teenager, peeling tatties at the chip shop at Mayfield after school.”
LEARNING FROM EXPERTS
After talking it through with his wife, Karen, and their two teenage children, the family realised Garry was serious about the venture.
So he did what any novice would do – approached John and Frank and learned from the experts.
He went on: “I discussed an agreement whereby I could shadow them for a month. Observing exactly how they operated the business and learn from them directly.
“Thankfully they agreed to this – I couldn’t have had a better start. Due to their pending retirement, the shop was mobbed the entire time it was open!”
Garry loves cooking at home and says he never shies away from a challenge. He’s grateful for the continued support of the Orsi brothers who have already stopped by for a supper or two.
Following John and Frank’s retirement on October 2, Garry began trading on October 6. The name Peppo’s Harbour Chip Bar – after their father Giuseppe “Peppo” Orsi – retired along with them.
The new name of The Harbour Fish and Chips is a nod to its heritage.
SO WHAT’S NEW?
A month on, Garry has new signage, a landline installed (because there wasn’t one before) introduced a card reader, set up a Facebook business page and started offering home delivery on weekdays.
For the moment, they are sticking with the same suppliers to ensure consistent quality. There haven’t been any major changes to the menu.
Prices have gone up slightly due to rising costs of produce. A fish supper from The Harbour is £7.50 while a portion of chips costs £1.50 for small and £2.20 for large.
From November 9 onwards, the chippie will be open from Tuesday to Saturday between 4pm and 7pm. Garry may extend the opening times in the summer.
He has retained the majority of the staff and his wife Karen, who works fulltime in sales for Loch Duart Salmon, has been helping out with the book-keeping.
MAJOR REFURBISHMENT
Garry aims to introduce an online ordering system eventually. At the moment, it’s by telephone only.
He also plans to grow the business, and is preparing to make a “sizeable” investment in a major refurbishment next year, with new equipment such as fryers.
There’s even the possibility of the introduction of some internal seating, subject to planning.
“Installing a new larger frying range will allow us to cover telephone and home deliveries without any restrictions,” he said.
“The current system will mean that deliveries can only be accommodated weekdays.”
Garry is grateful for the support of regular customers, who have continued to visit since he opened.
He joked: “I have a laugh with them by telling them I’m still in the oil
business – I’ve just switched from crude oil to cooking oil (beef dripping to be
precise!).”
I COULD REMEMBER GOING THERE FOR OUR FISH SUPPERS. STANDING ON TIPPY TOES LOOKING OVER THE COUNTER