Named one of the 50 Best Food Shops in Britain (September 16th 2006).
Included in the Food Directory 2006. 'Details of the best producers and suppliers from across Britain and Ireland. What were the main criteria for inclusion? Passion and high standards: we wanted retailers who could tell us exactly where their food comes from. We believe all are among the best in their field.'
The paper mentioned our famous smoked salmon, "made to a 70-year-old recipe."
Nominated as a Local Hero 2007.
Thanks for all your votes and reviews.
Wine & Dine Magazine (18th Anniversary Edition)
"The display on ice in the front window lools like an artwork that could be entitled 'Beasts of the Deep'. Small, large, flat and round fish gape through the glass, alongside scallops, crabs, sea urchins, cockles and whelks, with a waterfall down the inside of the window to keep it all fresh.
Inside this narrow, tiled space are two filleting troughs, a blackboard price list and eager staff. Other than the range of fresh seafood (including hard-to-find wild salmon) they sell dressed crabs, and an array of smoked and cured fish.
By lunchtime on Saturday, customers are queued down the street, patiently waiting their turn."
Scotland on Sunday
"The new shop was reopened in September. Customers were once again queueing around the shop in all weathers to buy some of the freshest fish around.
Instead of the old fashioned interior, the shop now has a stainless-steel ice machine, fridges and freezers, and of course a brand new smoker to smoke everything from traditional Finnan haddock to salmon (hot or cold smoked), mussels and scallops.
Trade has actually increased by some 10% since the refit, perhaps because younger customers are attracted to the state-of-the-art premises. It has not, however, lost any of its old-time charm, nor its friendly welcome."
Extract from 'Sole Man' article, January 30th 2005 by award winning food writer Sue Lawrence. Try some of Sue's recipes.
Donside International Magazine
"Owner Gaven Borthwick's business card reads, 'anything fishy, from a shrimp to a shark', a claim he backs with fresh supplies from around the world.
The traditional fishing grounds of northern Scotland provide such staples as haddock, whiting and halibut, while the Middle East and South America are among his sources for the likes of parrotfish and snappers.
Freshness is essential, and a newly landed catch in Ecuador, for instance, can be on sale in Edinburgh in as little as 48 hours.
From the exotic to the familiar, Gaven's window displays are colourful in every respect. He firmly believes in personal service, knows his customers by name, and has thus earned recognition as one of Britain's top fishmongers."