Successful Dunfermline-based restaurant Jack ‘O’ Bryan’s has announced an ambitious expansion plan that will see it take over a former Frankie & Benny’s restaurant in South Queensferry and transform it into a high-end fish and chips establishment.
The 180-seater restaurant, on a site next to the Dakota Hotel, has been empty since 2020. Subject to successful planning and licensing approval, the Jack ‘O’ Bryan’s family team intend to repurpose it as The Crab & Lobster Fish Shack.
With an open kitchen where customers can watch its chefs at work, the new eatery promises to have ‘a laid back, cool, nautical vibe’ inspired by the US seafood dining hotspots of The Hamptons in New York State.
The Crab & Lobster Fish Shack aims to showcase all types of fish, crab, and lobster, alongside seafood native to the coast of Scotland, sourced from high quality suppliers of sustainable fish and seafood.
Representing an investment of over £250k, the new venture will create over sixty jobs across both kitchen and front of house, aiming for an estimated opening time of Spring 2025.
“Having deliberated over this space for around a year, since we became aware of its availability, we are extremely excited to finally announce that our new concept, The Crab & Lobster Fish Shack, is coming soon to South Queensferry,” said Bryan Coghill.
“We think that this part of South Queensferry, with its fantastic infrastructure, and surrounded by hundreds of new homes, is simply perfect, and has huge potential.
“As such, and although trading conditions remain challenging for the hospitality sector which can be said to be in the doldrums, we are confident and excited to be making this our second location, following on from the massive success we’ve had, and will continue to have, with Jack ‘O’ Bryan’s, in Dunfermline, where we are fortunate to have an amazing, and very loyal, customer base which loves what we do,” said Coghill.
“Treating quality fish and seafood with the utmost respect, to come up with the most delicious dishes, is very much a signature for us. So it is a natural synergy to now open an elevated fish and chip restaurant.”
Coghill noted that fish and chips has gone from ‘strength to strength’ as a menu item over recent years, with diners looking to enjoy the classic carry out dish at a new level.
“We can fulfil their expectations, with fabulous sit down fish and chips in an inspiring space, with our usual excellent and attentive service, wide choice of drinks, and Jack’s curated desserts,” he promised.
Bryan, who has trained both his father and his son Jack as chefs in his forty years in the industry, added that he was pleased to be creating new jobs in the hospitality sector at this time: “There will be plenty of opportunities here for people who want to excel in this industry,” he said.
The family’s Dunfermline restaurant is also making changes in the Spring, moving towards a ‘delicious, elevated, meat focussed experience’, whilst The Crab & Lobster Fish Shack makes fish and chips the star of the show.
“We’ve had a fantastic year, with a great deal of award success for the business, particularly for Jack, of whom we are hugely proud,” concluded Bryan.
“He has enjoyed national coverage in publications like Sainsbury’s Magazine and the Sunday Times Scotland. Last week we had more good news, finding out that we are in the running for Restaurant Of The Year 2024 (Fine Dining) category in the Scottish Licensed Trade News Awards.”
