We have been delivering our hand dived scallops to top chefs for over ten years
The best chefs don’t take short cuts with their quality and provenance and neither do we.
From our first few customers in Edinburgh and Glasgow our customer list quickly grew to include such well-known names as Raymond Blanc, Andrew Fairlie, Gordon Ramsay, Clare Smyth and Sat Bains.
Word had got around about the incredible freshness of our scallops: they arrived literally jumping in their boxes and still dripping with water from the Atlantic.
Chefs know the importance of careful handling and transportation of produce, and we nurture our scallops every step of the way from the seabed to the kitchen. After being landed from our boats, scallops are stored at our premises at Salen Pier on the Isle of Mull, where they are kept in nets on the seabed and seawater fed holding tanks. The water is certified as Grade A quality and scallops can happily live there for many days until we are ready to pack them and send to our customers.
Once graded and boxed we transport our scallops in our own refrigerated van – arriving in kitchens than 24 hours after they left the water.
We love our chefs, who have taught us so much and supported us through the growth of our business. We share their passion for quality and provenance and work hard to build long lasting relationships based on trust.