Since Loch Duart was founded in 1999, we have been searching for a way to secure the highest quality ingredients for the feed for our salmon. Whether it was unilaterally banning blue whiting or launching our fishmeal selection process based on internationally-recognised sustainability data, we have always recognised feed ingredients as being central to our sustainability and critical to producing …
Don’t fall for the line about blaming salmon farming
Here is a link to a very good article by Dr Martin Jaffa which has appeared in the Scottish edition of ‘The Times’ today (Tuesday 15th December 2015). It follows a recent press release by Salmon & Trout Conservation Scotland blaming sea lice from fish farms for the decline in salmon and trout in rivers in the ‘aquaculture zone’ of the west …
USP Essential to Raise the Bar in Salmon Marketing
First published on www.seafoodsource.com by Nicki Holmyard, SeafoodSource contributing editor With commodity status comes commodity prices, and intense competition to develop long-term, supply relationships, thereby avoiding a boom and bust cycle. However, large-scale buyers are known for being capricious, switching often between suppliers, which can leave farmers competing on the spot market to sell fish. To avoid this scenario, …
Founding director Alan Balfour retires….
After 16 years, Alan Balfour, one of the three founders of Loch Duart Ltd, has decided to retire from the business. As Deputy Managing Director, Alan has supported the transition to the new executive team now running the company and the Board was aware of his intentions to step down once this had been successfully achieved. Dr Andrew Barbour, Chairman, …
At Sea with Loch Duart
At Sea With Loch Duart Here you see a member of Fine Yacht Provisions/Chez Laurent making a delivery to one of the ‘mega-yachts’ that cruise the Mediterranean in the summer. We’re delighted to hear from Laurent Castel, the founder and owner of the company, that fresh, smoked and cured Loch Duart Salmon is a big hit with the mega-rich. Laurent …
Lady Luck is my Friend
By Hebridean mountain biker (and British Mountain Bike Marathon Champion) Kerry MacPhee. Kerry is sponsored by Loch Duart I snuck off to Portugal on my own last weekend to do a Category 1 race and I’m delighted to report that the gamble paid off and I got a ‘podium finish’! Rather than dwell on my less than ideal last few races, …
Moving with the Times
Salmon Rearing Here’s some good news from out at sea. Since we began operations in 1999, our approach to salmon rearing has been based on low stocking densities in small pens linked by galvanised iron walkways to allow for close observation and ‘hands-on’ husbandry. These have worked well for us over the years but demanding sea and weather conditions …
Quality Rewarded
Quality Rewarded We really appreciate doing business with small, quality-orientated family businesses and Loch Duart taste, quality, provenance and integrity are essential elements for producing the food that we eat. The Fath family business is a fine example of this. Together, the family members run the Forellen Trout Farm and Smokery in Umbirch, a small town near Freiburg in the …
Barbecuing Loch Duart Salmon
Barbecuing Loch Duart Salmon There seems to be no end to the imagination of the developers of food programmes – and new ideas are appearing all the time, especially nowadays programmes which put members of the public into ‘sudden death’ competition. Latest in the line-up is ITV’s ‘Barbeque Champs’ and the challenge, for two of the contestants in last Saturday’s …
The Smokehouse Reopens
The Smokehouse Reopens We are delighted to announce the re-opening of the Smokehouse in Lochcarnan, South Uist. The smokehouse shut down in April 2015 but Iain MacRury, former Production Manager at the smokehouse and local resident, has bought the business. Smoking of salmon will resume within the next week or two. The new company will revive the Salar brand. …