About Rick's Fish 'N' Chips

In 1992, Rick Renaud and Seana Evans-Renaud bought G & L Take-Out and established Rick's Fish 'n' Chips. Rick brought his experience as manager of a popular Fish 'n' Chip restaurant for 14 years and gradually convinced his customers that freshly battered fish and fresh-cut fries were worth the wait! In 1998, Seana and Rick decided that the old 'shack' could not stand up much longer and in the spring of that year, Robbie Sanderson built the new building with the red roof and large deck. Rick has always prided himself on his preparation of seafood and many popular items are of his own creation, such as the curried seafood chowder, marinated mussels, and the infamous Cajun mussels; the addition to the name "and Seafood House" seemed appropriate (although some may say it is redundant!). He continues to add new seafood items to the menu as he discovers new and innovative ways to prepare them. The number of staff has increased over the years from 3 to 21, and several employees have pursued careers in the food and hospitality sectors as a result of their experience at Rick's. Rick and Seana's children, Sasha and Jean-Marc, are seen on a regular basis "helping out" and their eldest son, Zachary, is now following in his father's footsteps in the kitchen. Music plays an important role in creating the unique ambience at Rick's - local artists' CDs are featured whenever possible, as well as a variety of Island, Maritime and Cajun music.

Rick has enjoyed much unsolicited praise for his product by way of articles in The Toronto Star, The Calgary Herald, WestJet in-flight magazine and Air Canada's En Route magazine, among others. The success of Rick's Fish 'n' Chips is largely due to the dedicated staff that have worked there over the years, most of whom are from St. Peter's and have demonstrated a loyalty and commitment to give our customers service and a product that is second to none. Local businesses, as well as the community of St. Peter's, have both shown tremendous support to this establishment and with the addition of a beer and wine licence, customers are able to quench their thirst while they wait for that taste of fish!

Rick is now selling his famous "Rick's Mix" that he uses for his Cajun mussels and salmon - just mix some spice with a little olive oil and brush it on your favourite fish or meat on the barbecue for a delectable treat! It is also tasty in soups and stir-fries. Stay tuned for the launching of their new website which will promote Rick's Fish & Chips and Seafood House food and merchandise, including hats, t-shirts and aprons. On the horizon is a cookbook which will be a compilation of Rick's seafood specialties.