An award-winning Ullapool restaurant is aiming to source all meat and shellfish from within 130 miles of the harbour as it strives to meet ambitious new Sustainability goals.
The Seaforth, on the NC500, has won accolades for its fresh seafood, benefitting from local fishing boats which land their harvest at the stunning port.
However, following a review, the restaurant team is now challenging itself to source its shellfish- and meat – from as close to Loch Broom as possible, to reduce carbon emissions and to champion eating local.
Part of the Turas Hotels Group, all group properties – including The Seaforth- are looking to meet bold Sustainability targets.
Reducing food miles is an acknowledged way to help mitigate the impacts on the climate whilst also providing the freshest produce for customers.
To begin the quest, The Seaforth will initiate a 2-week challenge to calculate the average food miles for all of its meat and shellfish, with the target being the ‘golden 130’.
Processing will also be tracked as this impacts how much energy is used in getting the food from the waters and fields to the plate.
With some of its steaks coming from Angus and some shellfish being sourced from waters around Shetland, staff know it will be a major task to meet the 130 mile average limit.
“Our seafood is a big part of why customers come here but we need to challenge ourselves, too, because being as sustainable as we can is really important to us,” said General Manager, Jody Keating.
“By doing this, we want to see if we can work with our trusted suppliers and get everything we can from as close as possible.
“We know we can’t get everything from Ullapool but there is great produce not too far away and we will calculate the averages and endeavour not to breach the 130 mile red line.
“We will learn a lot but it will also open up conversations about food miles and will help us showcase the best Scotland has to offer, which is an awful lot.
“With the exception of our prawns and haddock in the winter, very little of our seafood is frozen, for example, so the customer gets freshness guaranteed.”
In recent times, the Seaforth’s award-winning chippy has replaced single use plastics and uses recyclable materials where possible, collecting drinks cans for local charities.
Staff also take part in litter picks, helping the environment on land and loch.
Its principal shellfish supplier, SRC Foods, is run from Ullapool by a former fisherman, Stephen Couper, who has trade relationships with boats around the coast.
Stephen runs a small operation in the village, close to the harbour, collecting from boats as they land, with processing (filleting) done only by hand.
“We are not an energy intensive operation, and I like to keep things small so I can always get the quality I want. The seafood I supply comes straight off the boats, as soon as they land,” he said.
“Lobsters and prawns are creel-caught and there is minimum handling. As soon as a product is handled, it deteriorates, so buying local and fresh is always the best.”
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With Scallops being sourced from Shetland, the average miles for shellfish will creep up, depending on orders, although oysters are landed from only three miles away.
The Seaforth uses Edgefield Craft Butchers for its premium meats, with the company sourcing from small-scale producers.
However, Angus is one prime region for its steaks and, at 190 miles away, will ensure the Seaforth ordering teams will have decisions to make, to achieve the 130 mile average target.
