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 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.
Andrew Fairlie nominated The Ethical Shellfish Company as one of his Food Heroes in the ‘Christmas Feast’ magazine. We feel extremely honoured to have this vote of confidence from Andrew, especially as he has long been one of our heroes! The team, led by Stephen McLaughlin at his ‘Restaurant Andrew Fairlie’ at Gleneagles Hotel are amazing and with each delivery to his kitchen we learn a little bit more.