Chef's Choice: Lesley Crosfield and Colin Craig on langoustines

  • The Larder
  • 2 July 2013
Chef's Choice: Lesley Crosfield and Colin Craig on langoustines

Albannach chef-proprietors value freshness and spontaneity when it comes to langoustines

We are lucky to have a shellfish provider with his own boat who brings us langoustines just about every other day. You can’t get fresher than that. He’s so intrepid, and he seems to have this golden touch, in that the biggest, juiciest prawns always seem to seek him out.

We call them prawns, although really they’re giant langoustines, because when you’re calling a man on a boat, with all the ambient noise – and dodgy mobile reception – you need to use the shortest words possible!

The best thing about getting our produce this way is that it’s so spontaneous. We look out to sea from our restaurant, call our guy on his boat, and in just a couple of hours we can be serving langoustines at dinner.

Lesley Crosfield and Colin Craig are chef-proprietors at the Michelin-starred Albannach, Lochinver.

The Albannach

Baddidarroch, Lochinver, Highland, IV27 4LP

A dark wood dining room in the hotel is the backdrop for a set five course menu described as a ‘showcase for all things local, free range and wild’. Twenty years under the same ownership, the Albannach has been recognised with a Michelin star.