It’s the Scottish Food & Drink Fortnight from the Saturday 31stAugust until Sunday 15thSeptember 2019 and this year is special because they are celebrating 10 years of the fantastic fortnight that is dedicated to celebrating Scotland’s larder.
The Scottish Food & Drink Fortnight is about the Scottish farmers/producers, makers and retailers celebrating all that is amazing about our nation’s outstanding food and drink products and the people behind them. The food and drink sector in Scotland is worth nearly £30b!
Not just Whisky & Salmon
Scotland is probably best known for its whisky and salmon but there is so much more to it than that, including some delicious and sustainable shellfish from our member farms situated in the pristine waters of the Scottish west coast and the Shetland isles.
Our member farms fuel and satisfy the demand for shellfish here in the UK and abroad, we have blogs from our farmers that can be read here, and you can see where our farms are located on our map of Scotland by clicking here.
Our mussels are grown on ropes suspended in the tidal currents and are deliciously plump and sweet tasting. Our produce is with our retailers as quickly as possible allowing it to be as fresh as possible and our member farms produce a range of shellfish including oysters, crab, lobster, mussels, langoustines, scallops to name a few. The following image is the journey of our mussels from the sea to your plate.
Get involved with #ScotFoodFort19 and tell us some of your favourite shellfish recipes, restaurants, farmers or what other Scottish products you like with your shellfish. Post on here, Facebook, Twitter, Instagram or LinkedIn.
Let’s celebrate our wonderful Scottish larder.
Hi, I'm Alan Bryne. I'm a mussel farmer and I farm with my brother Lawrie on the West Coast of Scotland. We are producers of high-quality rope grown mussels, our farm is based near Fort William, Inverness-shire.
Optimum growing conditions
Our mussels are grown in the pure, plankton rich waters of the North Atlantic, free from contamination, which offers optimum growing conditions.
Our mussel farm was established in 1999, and we both enjoy looking after the farm and working on new innovations. The best thing about my job is when we harvest a good crop of great quality mussels for our customers to enjoy.
Hard part of the job
The hardest part of my job is having to deal with the ever-changing challenges that the wonderful mother nature throws at us! However, we are planning on doubling our production over the next few years, whilst keeping the excellent quality mussel we currently produce.
Our future innovations are looking into optimising mussel growth and quality by using different farming locations for different growth stages of our mussels. Traditionally we would grow them from spat to harvest at the same location.
Our mussel farm operates a strict monitoring program, taking regular samples for testing in an accredited laboratory, ensuring our mussels are always safe to eat.