SCOTTISH FARMED SHELLFISH THE MICHELIN CHOICE

Scottish farmed shellfish the Michelin choice. Scotland is well known for its high-quality produce from Aberdeen Angus to Isle of Mull Cheddar Cheese. Now Scotland is also becoming renowned for its cultivated farmed shellfish, namely Scottish Mussels and Scottish Pacific Oysters.

Believed to be one of the most sustainable forms of protein grown in the UK, Scottish Mussels and Oysters are becoming the darlings of Michelin star chefs.

Renowned Michelin-starred chef, Tom Kitchin is reaffirming his commitment to Scotland’s rich seafood heritage by spotlighting locally farmed shellfish, particularly Shetland mussels and Scottish oysters, on his menus.  This initiative aligns with the UK’s growing enthusiasm for sustainable and locally sourced seafood.

Scottish Farmed Shellfish Ambassador, Kelly Wright said:

“Tom is known for his support of homegrown and local produce, and we are delighted to see that Scottish Mussels and Oysters are a regular feature on his menus.

Kitchin, celebrated for his ‘From Nature to Plate’ philosophy, emphasises the exceptional quality of Shetland mussels, noting their robust meat content and superior taste:

“Scottish waters provide the perfect environment for growing Mussels and Oysters” he remarks, highlighting the freshness and flavour that they bring to his dishes.

Among the standout offerings at his Edinburgh establishments is John Dory and Mussels; Pan-fried Scrabster John Dory fillet, Shetland mussels and East Coast sea herbs.

Over 10,000 tonnes of Mussels are produced in Scotland each year and it’s a vital growth industry for the Highland and Islands around Scotland.

Scottish Rope grown mussels are one of the most sustainable farmed proteins available, using no feed or other intervention, the mussel spat attach to the ropes and feed on the nutrients provided for them in the water.  Sea lochs make ideal habitats as the ebb and flow of the tides brings a constant source of nutrients, ensuring plump and tasty mussels. They also provide an important filtering service for the waters in which they grow, filtering excessive nutrients that can cause algae blooms and impact other marine life.

Oysters also provide a similar service and can filter up to 150 litres of water per day! They provide a vital service for the marine environment and in recent years a program of restoration for native oysters around the coasts of Scotland and England has been taking place. Leaving this important wild species in the water is vital to the health of our seas. Meanwhile, farmed oysters have been providing a delicious and sustainable food source for the growing number of people eating Oysters.   In fact, Oysters are having quite the renaissance with a younger generation discovering just how great they are.

Kitchin’s dedication to local produce extends beyond shellfish. He consistently champions Scottish ingredients, stating:

“We’ve got the best produce in the world,” and integrates them into his seasonal menus to showcase the country’s culinary potential.

By elevating Scottish farmed shellfish, Tom Kitchin not only delights patrons with exquisite dishes but also supports sustainable practices and local communities, reinforcing Scotland’s position on the global gastronomic map.

Image shows Chris Turnbull, Head Pastry Chef. Credit: Stewart Atwood