Seafood Scotland and guests have returned from a successful three-day Scottish Seafood Storytelling Trail across the rural towns and villages of the Outer Hebrides.
With MasterChef finalist Dean Banks and two journalists in tow; Jeremy Watson from The Times Scotland and Kenny Kemp from Scottish Business Insider, the group visited several seafood-related businesses across North Uist, Harris and Lewis to learn about their seafood journey.
Businesses such as The Scottish Salmon Company, Hebridean Smokehouse, Seas the Catch, Islander Shellfish and Hebridean Wildfoods told their unique business stories, their passion for Scottish seafood and how business has evolved and developed since inception. Chef Banks also made supplier connections for his recently opened seafood restaurant, Haar, in St Andrews.
Clare Dean, Trade Marketing manager at Seafood Scotland, said: “Seafood Scotland was delighted to host the storytelling visit, which gave local businesses the chance to showcase what they have on offer. It was great to see the passion from companies around their local produce, which was welcomed by chef Dean and our media guests. These opportunities are crucial in offering a chance to promote on a truly local level and to strengthen the Scottish seafood supply chain.
Food tourism is also having a positive impact, which can be seen across the Islands. Companies such as Harris & Lewis Smokehouse have embraced this with a full sea-to-plate visitor experience and a restaurant to showcase the exceptional seafood available. It’s wonderful to see the success of such initiatives and the positive impact they are already having to the companies and the local economy.”
The Scottish Seafood Storytelling Trail is part of a wider seafood programme, funded by Connect Local. The project aims to strengthen the local food and drink economy including the seafood supply chain, provide advice and increase skills within the sector to enable business growth, and support the implementation of the Scottish Food Tourism Action Plan.