← Back 17 November 2009

Seafood and Sustainability at Knockderry Country House Hotel

Perched up on the west coast of Scotland with some of the best fishing grounds around the UK if not the world, fish and shellfish naturally play a large part of the menu at Knockderry House.  Scallops are hand dived from the Sound of Jura, lobsters from Oban and mussels from Shetland and razor clams (spoots) from Arran.  However, with the seas over fished and quotas met earlier and earlier each year, our customers are increasingly interested in the providence of the seafood we serve them.

We are supplied by a range of independent and retail fishing suppliers some of whom are pioneers in the supply of sustainable and responsibly caught fish.  M&J Seafood champion the British Skipper Scheme which has been set up to allow chefs to be emailed what fishing boats are out, where they will be fishing and what they will hopefully be catching.  On return to port an email is sent telling the chef where the catch is to be landed and what time the next day it will appear.  This allows us to trace the fish we use back to the boat – be it the ‘Nova Spero’, fishing Albacore tuna in Cornwall or the ‘Skin Deeper’ in Wimborne fishing line caught seabass to name a few.

Local suppliers include Loch Fyne Oysters and the Flying Fisherman straight off the boats at Oban.

As the variety of fish is so diverse there is always interesting fish dishes at the hotel such as tempura battered cod cheek, ham hough and spring peas, Scrabster landed pollack with hot smoked salmon fish fingers and a tartar hollandaise seared John Dory, cauliflower gaspacho and pickled grapes or baked grey mullet, cuttlefish and chorizo stew.

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