|Loch Duart is a very different Salmon Company. The difference begins with our approach to rearing salmon and ends with a product which is consistently judged superior in taste, quality, colour and overall perception, as evidenced by the number of leading international chefs and restaurants which serve Loch Duart farmed salmon by name. ‘Best practice’ is the principle applied to Loch Duart salmon at every stage of rearing, harvesting and supply – a sustainable and environmentally-responsible approach which defines a long term role for aquaculture as an essential and viable part of the food supply chain of the future. Stocks of wild fish are dwindling through overfishing – and the global influence of aquaculture is such that in 1999, for the first time, salmon farming produced a greater tonnage than the world’s wild atlantic salmon catch and has done so in every subsequent year.Our ultimate objective is the delivery of an outstanding salmon to the consumer. Here, in the cold, clear waters of northern Scotland, we are using safe, sustainable techniques to produce lean, fit fish – salmon as salmon should be.
The private dinner at the British Ambassador’s residence in Rome, the Villa Wolkonsky, was as nice as it sounds.
A sunny evening, prosecco on the lawn, then dinner in the grand dining room. The only challenge was accepting that we were having a British dinner (Loch Duart salmon, Aberdeen Angus beef, a selection of British cheeses, all delicious) rather than an Italian one.
Independent report on the launch of the F-type Jaguar in Rome, June 2013
“We’ve bought kippers, langoustines, smoked haddock and Loch Duart Salmon. The taste and quality of the salmon defies description – it is absolutely beautiful. I’ve eaten quite a lot of salmon over the years, but I can truthfully say that I have never tasted anything quite so special. Once this ‘consignment’ has been happily consumed, I shall certainly be ordering more.”
“I have a new goal in life – to eat out at five star restaurants as frequently as possible. We were wined and dined the other evening by an investor at work. It was nothing short of fabulous. I had the Loch Duart salmon fillet with the parsnip puree and orange carrot sauce. And it was delightful. What is Loch Duart salmon? I don’t know! But I want it AGAIN.”