A POPULAR Port chippy has closed for almost the first time in 35 years.

Louis's in Bay Street has been forced to shut down as a result of the Covid-19 crisis.

But before big-hearted owner Marco Mazzoni shut up shop he delivered 200 fish suppers to elderly residents and health workers and pharmacies.

Marco, 67, said: "I hate food going to waste so I cooked up everything I had in the shop, fish, chicken, black pudding and handed it over to care homes, sheltered housing, the health centre and the fire station."

The run included a delivery of no fewer than 80 fish suppers to Newark Care Home in the town.

Manager Moira Roberts said: "I’ve never seen such happy faces.

"Gestures such as this are really keeping our spirits up.

"I can’t thank these people enough."

The businessman said he was forced to close because he doesn't do deliveries or accept debit or credit cards.

He said: "I was stuck between a rock and a hard place.

"I'm not happy about closing but everyone's health come first before my fish and chips.

"I have never closed in 35 years, only once before for a short time when I had small fire in the frying gantry and otherwise Christmas Day and Boxing Day."

Marco said he would like to thank all his customers over the years.

Louis's is famous for its fish suppers and chip and gravy rolls.

Customers come from all over to enjoy the chippy's deep fried delights.

Marco said: "I have one wee couple who drive from Stirling every week, they order two fish suppers and take them over to Coronation Park to eat them."

Other customers come from Largs, Kilmacolm, Bridge of Weir and Erskine.

Marco said: "We are good at what we do.

"Me and my big brother opened the first chip shop in Fancy Farm over 50 years ago.

"I like working in my shop and I've got the best customers in the world.

"They come back time after time.

"I've worked with my staff for a very long time, a lot of my staff have worked with my for more than 25 or 30 years."

Marco has also pledged to pay all 15 members of staff for the foreseeable future.

He said: "The only people who are leaving are two part-timers who have decided they are not coming back.

"I want to keep my staff, I've not let anyone go."