Our Values

In developing Fish Shop we set out to create a genuinely low-waste restaurant, whilst sourcing the freshest, ethically-sourced seafood and showcasing the finest local craftsmanship from the surrounding area. Everything from fit-out to furniture, packaging to waste, has been carefully considered.

Responsible Sourcing

Our restaurant menu champions American fish from the Potomac River and the mid-Atlantic and focuses on what is readily available and ethically caught. We source fish using only specific methods such as rod and line, gill net, pound net and bow and arrow from fishermen that we know and trust. We never used trawled fish or fish from boats that spend days out at sea. This is also more carbon efficient. Our oysters and bay scallops are farmed with trusted suppliers whose practices have a positive impact on the surrounding marine environment.

Our fish is always the best and freshest available. We have our own fish preparation room in the restaurant to allow us to deal with whole fish to ensure quality, minimise wastage and allow us to preserve and cure our own fish. All our meat is free range and sourced, along with our vegetables from surrounding farms and we prioritise biodynamic wines. We are proud to source some of our vegetables from Dreaming Out Loud who work to increase access to healthy food and improve food equity.

Conscious Design

All aspects of the bar and restaurant have been designed to have the highest possible eco credentials, whilst taking inspiration from our surroundings.

Our dining table tops are made from 100% chemically inert recycled plastic destined for landfill, and are also recyclable at the end of their life. Our bar lamps are made using glass waste to both improve energy efficiency whilst also taking glass that cannot be recycled out of the waste system.

All our furniture is hand crafted using natural materials and centuries old techniques or using salvaged materials from old boats and fishing nets. All our menus are made using recycled coffee cups that were destined for landfill.

Local Craftsmanship

Aberdeenshire-based basketmaker, Helen Jackson, who created Fish Shop Ballater’s original basket-weave fish shoal collaborated with weaver and teacher Angela Eastman from North Carolina to create the 200-fish installation floating above the dining room using invasive wisteria from North Carolina and willow from Scotland.

Erwin Timmers, co-founder of Washington Glass School and leading ‘eco-artist’ in the area created our bar-top table lamps from recycled glass and artists Corin Sands and Grant Anderson have created a seascape mural on the wall of the main restaurant.

The chairs in one of our private rooms and walls in the others are made using Scottish tartan designed and woven by Araminta Campbell’s studio.