Lucky industry chefs joined our latest study trip to the East Coast of Scotland last month to sample the delights of the Scottish catch, handling for mackerel, meeting fishermen and seaweed harvesters in one of the industries newest sectors.
Leading chefs, James Devine, National Chef of the Year 2017; Cyrus Todiwala OBE, Chef Patron of Café Spice Namaste; Luke Thomas, Chef Patron at Luke’s Dining Room and owner of Retro Feasts in Dubai and Luke’s Eating House in Chester, and Lee Westcott, head chef at the Typing Room in London joined us for a two day tour.
With beautiful un-spoilt landscapes, fertile land, clean air and crystal-clear waters, the chefs were learning from expert fishers and producers who benefit from the very features Scotland is most admired for.
Day One
Our dedicated seafood trail took us to Eyemouth, a small seaside town where we embarked on a boat trip to try our luck fishing for mackerel - and we were lucky indeed. Not only did we return with a great catch, groups of dolphins accompanied us along the way.
Following a creel boat into the harbor, we spoke to local skipper Neil landing his lobster and crab catch from the previous night’s long work. With a focus on quality and sustainability, local producers and fishermen explained how they achieve their goals while supplying some of the finest seafood in the world.
And to finish the day in style, we enjoyed Scottish seafood at its best and cooked to perfection by Chef Brian Grigor at the iconic Number One Restaurant at The Balmoral Hotel.
Day Two
Up early the next morning we headed north to Arbroath to learn about the artisanal industry of Arbroath ‘Smokies’. One of Scotland’s most hand crafted industries, the chefs saw the process involved in making these unique traditional products.
And the final stop before some lunch exploring a more unusual and ‘on-trend’ ingredient from Scotland’s plentiful larder – edible Scottish seaweed with seaweed harvesters Rory and Jason.
What a tour and an utterly delicious seafood adventure. Find out more about Seafood from Scotland on our monthly Seasonal Updates with the Staff Canteen.
Thank you James, Cyrus, Lee and Luke, for joining us.
