How Scottish firm Lovsushi are taking fresh sushi on the road

  • The Larder
  • 15 November 2013
How Scottish firm Lovsushi are taking fresh sushi on the road

Perthshire firm taking sushi stall to events throughout Scotland

Ross Brown and Fraser Potter were sitting on a beach in Byron Bay in Australia when the inspiration for Lovsushi struck.

‘There was a tiny unit there – just a 2m deli counter, really – making fresh sushi, and it sold out every day,’ explains Brown.

Back home, and despite having no catering background, they set about training with experts while tracking down top-notch ingredients, utilising suppliers including Scotherbs and George Campbell & Sons.

Now stocked by stores such as the Scottish Deli and Aberfeldy Farmfresh, their sushi stall appears at numerous events across the country too.

The next venture from the Bankfoot-based duo is Lov Beef; small packs of Perthshire beef mince cured with an Asian-influenced marinade ready to be flash-fried and used in salads or with noodles.

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