Fish and chips may seem an unlikely saviour of the world but one art college graduate is espousing the power of the humble fish supper at this year’s Duncan of Jordanstone College of Art and Design Degree Show.
Interior environmental design student Sonia Angus, 26, has explored ways in which chip shops can reinvent themselves, and the fare they serve up in order to cope with the competition and other challenges they face.
Her work also promises to help educate customers about their health, sustainability and other issues related to fish and chips.
In her exhibition piece she has remodelled the framework of traditional outlets by designing an interactive interior supplying the customer with trade issues.
Her research has uncovered ways of making the dish healthier and more environmentally friendly.
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Fish and chips are no longer Britain’s favourite takeaway, but her own links to the industry as the daughter of the owners of Murrays Fish and Chip Shop in Broughty Ferry, means Sonia is passionate about helping them reclaim top spot.
“Fish and chips have a deep-rooted history in Britain but not much about the dish has changed since the first portion was served in 1860,” she said.
“Cod and haddock are the staple choice, putting pressure on diminishing fish stocks and causing it to be perceived more recently as dull and boring.
“What I wanted to do was bring back the excitement of the meal and look at ways of making the experience more enjoyable. One of the things we have to counter is the belief that every visit to the chip shop is unhealthy.
“I have put together a guide to exactly what is in a fish supper, giving customers the power to make informed choices about what they eat.
“People can eat what they want but one of the things I’ve looked at is how shops can increase the number of healthier options on offer.
“This might involve using different types of fish and other seafood and cooking them in other ways like barbecuing or baking them.”
Sonia’s interactive exhibits teach customers about the issues surrounding fishing such as the livelihood of small fishers, and the need to protect stocks from over-fishing.
She also included information about African ‘fish and chip babies’ so called because their parents are so poor they have to be wrapped in newspapers for warmth.
Sonia added: “I have worked in Murrays for as long as I can remember.
“I started off in the kitchen peeling potatoes when I was really young and still serve in the shop.
“I have spoken to my parents about my research and they are keen to introduce some changes but it won’t be cheap, quick or easy to install new equipment so it won’t happen overnight.
“We have already given out tasters of alternative options though.
“I spoke to our customers as well as to fishermen and merchants about what changes they would like to see right through the supply chain and looked at restaurants and other eateries to see how we can create the perfect environment to celebrate this brilliant food.”