A retail first, our packed dived scallops are now available at Booths supermarkets in the North West of England. Attached to the half shell with a knob of garlic and parsley butter, they are super easy to cook using our favourite family recipe, printed on the back of the pack. So if you happen to be in the North West, now you can enjoy them just as we do at home – with crusty bread and a glass of chilled white wine, sheer perfection!
Thanks to our very good friends at Le Manoir Aux Quat’Saisons, who were good enough to nominate us, we are thrilled to have won Considerate UK Food Supplier of the Year 2014. Thanks so much to all at Le Manoir for this wonderful accolade!
Back in the early days, supremely talented photographer/film-maker Glenn Dearing made a beautiful film following our scallops on their journey from the seabed surrounding Mull to one of the best kitchens in the UK at the Dorchester. View it here:
Back in April, as part of Tartan Week, Guy appeared on NBC’s Today programme cooking scallops. Watch the video here
We are very excited to have been short-listed for a 2014 Food and Drink Scotland Excellence Award. Also shortlisted in the same category are our great friends, fellow Muileachs and makers of the world’s finest biscuits, Island Bakery Organics. Looks like it’s a win win for Mull! Unless neither of us wins of course…
We are very chuffed that Guy has been asked to be part of Visit Scotland’s ‘Meet the Scots’ campaign for Homecoming 2014. Along with some other fine individuals, Guy’s job is to help spread the word about the Scotland’s fantastic food producers and our first class natural produce. Ain’t that the truth!
In October 2013 we were delighted to be shortlisted for not just one but TWO Nature of Scotland Awards, in the Marine and Sustainable Development categories. Unfortunately we didn’t win, but were still very honoured to take our place amongst a roll call of amazing organisations and individuals, all dedicated to preserving Scotland’s beautiful natural environment.
On 22nd April we were privileged to be invited to Raymond Blanc’s beautiful Le Manoir aux Quat’Saisons in Oxfordshire as part of a celebration of the best of British produce. On the same day our finest hand dived scallops furnished the table of the Relais & Châteaux ‘Diner des Grands Chefs’ at Old Billingsgate, London, expertly cooked by Andrew Fairlie.
We are very proud to announce that our finest dive caught king scallops are now available in Booths. Exclusive to the North of England, Booths are renowned for sourcing top quality produce without compromising on provenance or sustainability. Their fish buying policy is second to none, and they are the first UK supermarket to exclusively stock dive caught scallops. Well done Booths – we look forward to a long and happy relationship!