At Sea Salt + Sole, Scottish produce isn’t just a selling point, it’s the soul of the business. From Peterhead-landed haddock to Stornoway black pudding, founder Rikki Pirie has built his growing brand on the belief that local food, sourced from trusted Scottish suppliers, makes all the difference.
“We’ve always made a big deal about where our food comes from,” says Rikki. “I think it’s a good thing that we are proud to showcase that. And I think subconsciously, every customer will be impressed and go, ‘Wow, not every business is like that’.”
With five fish and chip takeaways across Aberdeen and a new bistro concept, Sea Salt + Sole has come a long way since opening its first site in Dyce in 2014. While the business has evolved — introducing vegan and gluten free options, and opening a location on the University of Aberdeen campus — the focus on provenance has only strengthened.
“We’re lucky being in Aberdeen, we’ve got Peterhead 20 miles up the road, the UK’s biggest white fish port,” he explains. “About 60% of our sales are haddock. Once that fish is landed, it’s bought that morning, processed and delivered to us the same day. You really can’t get much fresher than that.”
Scottish produce
Although Sea Salt + Sole specialises in fish and chips, customers will find an array of Scottish produce from steak pies sourced from Charles McHardy, a well-known Aberdeen butcher, to award-winning black pudding direct from Charles Macleod in Stornoway. The chipper sells white pudding too, which Rikki says is something not often seen in the rest of Scotland. “It seems to be a northeast thing,” he adds.
With the addition of an Adieu grill to their kitchen set-up, Rikki has been able to expand their offering of Scottish-sourced products with the introduction of a signature smashed burger.
“We buy Scottish mince from a local butcher, made with just the right blend of chuck, brisket and fat specifically for us,” he explains. “We smash the burgers to order, and honestly, we sell loads of them. It’s been a great addition, not only because it’s popular, but also because it takes pressure off our Kiremko frying range. It’s a menu option that comes from a different part of the kitchen, which helps with workflow.”
The potatoes are also part of a close-knit supply chain, as Rikki explains: “Our seed is grown locally, then sent to Cambridgeshire to grow, and the potatoes are brought back. Jon Halliwell, our potato guy, supplies 100 chip shops from Inverness to Dundee. He’s brilliant.”
Local producers
It’s this connection to local producers that Sea Salt + Sole proudly promotes in-store. Every outlet features digital menu screens and the first thing customers see isn’t the food, but the suppliers. “We list our fish supplier, our potato guy, the variety we’re using that week, what boat landed the catch. It’s all there,” says Rikki. “We want people to know what they’re eating, and where it’s come from.”
It’s not just about quality — though Rikki is quick to say Scotland’s produce is second to none — it’s about the relationships and trust he’s built with his local suppliers. “The fish, the potatoes, the black pudding, they’re all coming from people I know,” he explains. “I can pick up the phone, meet them for a coffee, and they’ll pop by the shop to see how things are going. That trust has been built over the years, and it’s worth everything.”
