ONE of Dunfermline’s best-known chippies, The Brig at Nethertown Broad Street, has had a £100,000 revamp.

The shop displays an impressive fresh interior design with new crystal floor tiles, trendy exposed brick walls, and eye-catching red, black and grey graphics.

Outside, there is brand new signage, including an etching of the new Queensferry Crossing on each of the two front windows. 

It’s a nod to how far the business has come since the first Brig Café and Chip Shop opened at the same location in 1953.

With its sister shop, known as Brig Two, situated in Linburn Road, already displaying similar contemporary décor and a sleek layout, the two modern fish and chip shops now rival the best in Scotland.

The original Brig shop has served three generations, having been built by the Corrieri family and then acquired by another local Dunfermline family, the Aitkens, who also ran a milk delivery business. The Crolla family bought the building from them in 1998.

“We have some delightful old photographs of how the building used to look when it was the Brig Fish Bar and Café,” said Marco.

“The daughters of the original owners are still alive, and we would very much like them to see the shop now, it would be another great way to mark the anniversary,” he added.

“Customer expectations are far greater now and we like to think that we not only meet them but make a point of being innovative in bringing new recipes to our menus,” said Giancarlo Crolla. 

Across the businesses, M Crolla & Sons are using new fish suppliers from Fraserburgh and Peterhead, buying direct from an agent, with fish caught one day and in their shops the next.

“It’s a fresher, higher-quality product which means we can pass savings direct onto our customers,” said Marco Crolla.

“We have always been happy to invest in new technology for our industry.”