Keltic Seafare (Scotland) Ltd.
Not open to the public.
This 20-year-old company was begun by a renowned scallop diver, at first focussing on scallops alone, but now taking in creel-caught lobster, langoustine and crab. The race to table begins with a fleet of a dozen vans trawling up and down the coast, awaiting the post-noon landing of up to 75 small boats bringing their catch ashore at harbours and quays both huge and tiny. It’s a complicated logistical operation, heavily weather dependent. Consolidated on Skye, the catch is brought to Dingwall for packing and rapid despatch to destinations far and wide. Passengers on the overnight sleeper train to London might be interested to know that they are sharing transport with hundreds of wriggling langoustine and briny lobsters. The good news (though local seafood lovers prefer to keep it secret) is that it’s possible to intercept some of the world’s finest shellfish by visiting Keltic Seafare’s new building in Dingwall. Place your order in person and, a day later, you could be eating exactly what they savour at places like the Savoy Grill or Gordon Ramsay’s Petrus. Incidentally, if you’re not in the area, and a Michelin-starred meal is out of your price range, then a mail-order delivery can be organised via the Keltic Seafare website. Another rather more earthy string to the Keltic Seafare bow is the addition of wild girolles and chanterelles, picked by local foragers, usually in June and July. These are much in demand by local chefs early in the season – and possibly with those locals and visitors with a taste for the exceptional too.
- Open since: 1992
Reviews & features
Why the fish and shellfish from North Highlands of Scotland are amongst the best in the country2 Jul 2013
Fish and shellfish farmed in the North Highlands travel to the top kitchens in Britain and Europe
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