At Restaurant Andrew Fairlie we are equally committed to quality and good provenance, and The Ethical Shellfish Company delivers both in spades. It gives us great confidence to know that we are getting what we pay for: genuinely dive caught, top quality scallops from a company that really cares.
Andrew Fairlie, Chef-Patron, Restaurant Andrew Fairlie, Gleneagles



Guy’s scallops are the best I’ve seen in my 12 years cooking in London. They are with us at “Roast” the morning after they are plucked from the water. Whether they come to us live or in the half shell, the quality and freshness is incomparable.

From a chef’s perspective, my conscience is put at ease knowing that I’m dealing with a company that puts ethics at the heart of its business. As a result, our customers can feel confident that what they receive on their plate are scallops of the highest quality that have not been harvested at the expense of the environment. After all, it is the responsibility of all of us to ensure that what we enjoy eating today is still available in abundance for future generations to enjoy.
Marcus Verberne, Head Chef, Roast, London



Quite simply these are the best scallops we’ve ever used, they are so fresh that they are almost jumping back into the sea.

The Witchery tries hard to showcase the best Scottish produce we can source so, from the first time we tasted the Ethical Shellfish Company’s dive caught Isle of Mull scallops, we knew they had to feature on the Witchery menu. Guests love them and so too do our brigade of chefs, they recognise the privilege of working with such exceptional produce and knowing that theirs is just the second hand to hold these scallops.
Douglas Roberts, Head Chef, The Witchery by the Castle, Edinburgh



It is difficult not to be affected by the Ethical shellfish company’s attitude toward their product. It is infectious and I for one am truly inspired by the freshness and quality of what is delivered.

To me the concept speaks of love and commitment to sourcing fantastic shellfish coupled with a great respect for the environment which makes it all happen.
I have been lucky enough to be one of the first chefs to cook with this amazing produce (primarily scallops and crab) and always look forward to receiving my order.

Each box is a little jewel of the sea.

Customers can taste the difference and we have had comments to support the fact that this shellfish is dynamite!
Gavin Elden, Head Chef, The Tower Restaurant & Terrace



The product quality is fantastic and Guy is very passionate about what he does.
Tom Kitchin, The Kitchin, Edinburgh