Bay owner Calum Richardson is to cook for guests at a prestigious industry awards dinner down in London next week.
The chipper was crowned the Uk’s No1 Fish and Chip Ship in 2013.
Calum has been invited to cook for guests at the sustainable Restaurant Association (SRA) Awards on February 17 at the Roast Restaurant, London.
The Bay was named Scottish Sustainable Restaurant of the Year at last year’s SRA awards, in recognition of its sourcing policy and commitment to the environment.
The awards recognise businesses that have gained an SRA rating for sustainability.
The national, not-for-profit membership organisation provides more than 1000 restaurants with expert sustainability advice.
It also helps SRA member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.
In August 2011, The Bay was awarded a creditable two star rating from the SRA.
Within three months it increased its score by 20% and was awarded a three star rating.
At the 2012 awards the business was awarded the SRA Special Judges Award for fully embracing the concept of sustainable fish, scoring 100% in the sustainable seafood section of the SRA Star Rating survey.
Mr Richardson, said: “The SRA awards are very well received and attracts a lot of top names in the industry.
‘‘It is a great honour to be invited to cook at such a prestigious event.
“The event highlights the importance of sustainbility, and helps us to demonstrate our commitment to offering a sustainable service to our customers.”
Mark Linehan, managing director of the Sustainable Restaurant Association (SRA), said: “Scotland is a treasure trove of good food.
‘‘Scottish restaurants and chefs are at the forefront of the sustainable food movement.”