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Seafood Processing



Loch Duart hosts college visit today, 23 October. Loch Duart Salmon will welcome Cambridge Regional College for a visit to their mainland base of operations in Scourie, Sutherland.

Cambridge Regional College was the hosting campus for the catering college chef competition “Passion to Inspire” which Loch Duart partners with.

A spokesperson for Loch Duart said: “Here at Loch Duart we invest a lot of time into inspiring and supporting the next generation of chefs through sharing our story and ethos with them whilst promoting their work. Everyone here at Loch Duart looks forward to welcoming Cambridge Regional College and having the chance to tell our story and share our passion for extraordinary salmon.”

Cambridge Regional College, the two-time winners of the ” A Passion to Inspire ” competition, welcomed lecturers, students, partners, and well-known catering personalities from around  the country for a day of high quality food and service from the next generation of catering and hospitality professionals.

The contestants for this year’s competition were from: Cambridge Regional College, Colchester Institute, the College of West Anglia and West Suffolk College who were asked to create dishes using Loch Duart Salmon Belly, Creedy Carver Duck, Apples paired with selected  Wines from Hallgarten & Druitt Wines.

It was the team from West Suffolk College- Chefs Crystal Newton and Alex Cornwell and FOH Will Shinn –  Lecturer Stuart Ascott – Mentor James Carn (The Angel Hotel, Bury St.Edmunds) that were announced as the winners for 2018 and scooped the Grand Prize of four places at the Skills for Chefs Conference in Sheffield featuring Raymond Blanc,Chantelle Nicholson and John Williams.