KEEPING a food business afloat is hard enough in today’s tough marketplace. But having it declared one of the best eating experiences in the world is surely the stuff of dreams, especially when you’re based in a small town in north-east Scotland.

But that’s exactly what Calum Richardson has achieved at The Bay in Stonehaven, the destination takeaway that according to Lonely Planet and a host of other global media outlets serves the best fish and chips on the planet.

It’s been a long journey for local boy Mr Richardson, who spent nine years in the navy as an engineer before switching to fish frying, a decision that has brought him a string of food and business awards, and led to him cooking with top chefs including Raymond Blanc. So, what makes The Bay so successful?

“Customers need to trust you,” he says. “If they see you are promoting sustainability and environmental credentials, they know that comes at a cost. But as long as you can deliver the right product in that box, they’re willing to pay for it. It’s better to create something people will come to you once a week for than an everyday bog-standard product. It’s about creating something special.”

After leaving the navy at the age of 25, Mr Richardson worked his way up, managing a shop in Stonehaven before opening his first fish and chip business with a partner. The partnership didn’t work out, but when Mr Richardson sold his share it gave him the opportunity to invest in a place of his own, an The Bay was born in 2006.

The 45-year-old believes the skills he learned in the Navy have been central to his success as an entrepreneur.

“You learn to work well as the member of a team and on your own,” he explains. “You also learn to think on your feet. In the navy you are trained to prepare for the worst - fires, injuries, floods - and how to stay calm in difficult situations. These skills become embedded in who you are.

“You also have lots of bosses in the military and you soon realise that the ones who gain the most respect also get the best productivity.”

Mr Richardson, who employs 16 staff, admits he didn’t always get it right as a manager, and has learned to be a better boss over the last 20 years.

“I used to be very strict – too regimental,” says the father-of-four. “I had to learn how to motivate people but in business you are always learning.

“It’s about adapting and utilising the abilities of your staff, putting them in the right job. You’ll get much more out of people when they’re doing what they want to do.

“My manager at The Bay, Stuart Adams, has been with me for 20 years, and we listen to one another and trust each other completely.”

Mr Richardson’s business interests extend well beyond his shop in Stonehaven, which attracts visitors from around the world. He is also a successful business consultant, and supplies batter and fishcakes to the Royal Navy – much to his delight and pride – as well as big catering companies serving stadiums and airports.

“I enjoy the fact that when you run your own business you create your own success,” he says. “But I also like to push the boundaries. Stepping outside of fish and chips into the wider food industry has created great opportunities for me.”

As for advice he’d offer others thinking of setting up in the notoriously unforgiving catering industry, Mr Richardson focuses on honesty.

“Do a pros and cons list but be very honest about the cons. In the catering trade there are lots of negatives, not least the impact on your personal and family life. But the gains can be great.

“Evaluate what you want out of it and whether it’s achievable. The balance of food skills and business acumen required to make a success of a catering business is hard to get right. But it’s possible You will make mistakes, but they make you a better businessperson in the end.”