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Forty years is a long time. Forty years is especially long to be in the restaurant industry in Toronto – and that’s exactly what St. Andrew’s Fish and Chips has done. The family-owned Scarborough staple has achieved a feat worth celebrating – and so festivities were had.
“We officially celebrated with a party in September for our loyal customers featuring the Highland Creek Pipe Band – shout out to Glenn Healy – an appearance and songs by Hamish McTavish and Dougal Donaldson plus guest appearances by many previous members of our staff from the last 40 years,” says owner Angela Kelly, the daughter of the original owner Jim Kelly. “Many of them started with us as teenagers and are now married with their own families. It was a very special day for us.”
St. Andrew’s serves Scottish fish and chips as opposed to its English counterpart – a distinction that the younger Kelly says is subtle but important.
“Haddock is the preferred fish in Scotland, while in England cod is more popular,” she says. “We serve both but, on our menu, ‘Traditional Scottish Fish & Chips’ is our Haddock & Chips. The batter is very similar, but often Scottish batter can be a bit lighter.”
The batter, in particular, is a part of what’s made St. Andrew’s so beloved for four decades. It’s a secret recipe that has been passed down through the family for generations, and has remained high-quality and unchanged through the ups and downs of the Toronto restaurant scene.
“It is no secret that the last five years have been very difficult in the restaurant industry, especially for Mom and Pop shops like ourselves. The restaurant space has changed a great deal in recent times with the introduction of delivery apps, rising minimum wage and, of course, COVID was extremely difficult,” Kelly says. “If it wasn’t for our supportive community, dedicated staff and loyal customer base, we wouldn’t have survived. We are so proud that we weathered that storm.”
@standrewsfishnchips One of our more popular items on the fall menu☺️ #scotlandtiktok #resturant #viral #fishandchips #golf ♬ original sound – Standrewsfishnchips
It doesn’t hurt that Hamish McTavish, the personality behind the place, is a real character. Often seen in Scottish garb, he posts hilarious TikToks—some racking up over 150,000 views—trying out new menu items, chatting about the restaurant, dancing, and just having a good time. His infectious energy is something people can’t seem to get enough of.
A big part of forty years’ worth of success, though, is the community. And Kelly acknowledges that the embrace of Scarborough natives and travelling visitors alike is what keeps St. Andrew’s going.
“We’ve connected to Torontonians because we are Torontonians,” she explains. “Like so many immigrants in the city, we have embraced the Canadian culture and truly consider ourselves Canadians. We still honour our Scottish roots and visit home often, but we are Canadian through and through.”
With the anniversary comes a new seasonal menu, including Spam Fritters, Curry Sauce and Chips & Beans – traditional Scottish dishes – alongside pumpkin pie, a Canadian favourite. And, of course, the Deep Fried Mars Bar remains strong on the dessert menu – a fact Kelly is particularly proud of.
“We’ve been making the Mars Bar for 40 years, before anyone else here was doing it,” she says. “The CNE may have made it popular, but we claim to have started it in Canada!”
St. Andrew’s Fish and Chips is open for lunch and dinner Tuesday through Saturday.
