The Ambler

Amble's Community Newspaper: News & events from Amble in Northumberland – The Kindliest Port.

Doing The Plaice Up

Update: Chef required.
Chef required to join an award winning team at this recently refurbished fast food outlet.
Full time (hrs to be discussed)
Experience in a catering environment preferred. Training provided.
Salary to be discussed.
Contact Ally on 01665 710442 for further details.

 The Harbour Fish Bar is undergoing a makeover and customers will be able to admire the new surroundings from the beginning of February. Jenn and John Geggie and their family have been running the Harbour Fish Bar for 14 years and have recently invested in new machinery and are revamping the whole interior.
The Harbour Fish Bar has been a fish and chip shop for 80 years and has been in the Geggie family for 14 years. Now son Richard and daughter-in-law Alison run the shop, with Jenn and John still working closely in the business.
“We knew we needed a new frying range, the last one went in about 12 years ago” said Jenn, “The town’s up and coming, you can see that, so you’ve got to go with the flow. A lot of people like tradition and if you change things they don’t like it. We’ve tried to update the shop but keep a traditional feel, we’ve tried to keep it so we’ve got a bit of old and new.”
“We’ve invested a lot on the business over the years,” said John, “and our proudest moment was when we won the Seafish award. At one point there were three Seafish awards in Northumberland and two of them were for Amble fish and chip shops.”
Jenn and John were full of praise for their staff. “We’ve just said goodbye to Lilian Dixon who retired at Christmas. She’s worked in the shop for 22 years. We want to wish her all the best” said John. “The majority of our staff stay with us for many years. We have 16 staff right now, one of whom has been here for about 30years.”
“I love working at the Harbour Fish Bar” said Jenn “(there’s a good) amount of local people who come in, plus the visitors to Amble. We’ve increased our frying capacity from three to four fryers, so hopefully the queues will go quicker.”
Anna Williams

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