Just opened at Heathrow Terminal 5
Plane Food by Gordon Ramsey

T5's flagship restaurant has six areas with views across the runway. The menu, based on Gordon Ramsey's Boxwood Café, offers breakfast and brunch next to an afternoon tea and à la carte menu. There's also a cocktail bar.

Opened 27 March
Owner Gordon Ramsey Holdings
Head chef Nathan Johnson
Manager Matthew Lance
Designer Paul Bentel
Capacity 180

Food includes cauliflower soup with golden raisins and pine nuts; escalope of veal with lemon, capers and nut brown butter; seared Loch Duart salmon with lemon and fennel; and apple crumble with cinnamon anglaise.

Price £30 for three courses excluding wine
Address Terminal 5, Heathrow Airport, Hounslow, TW6 2GA
Telephone 020 8897 4545
Website www.gordonramsey.com

Scientists say eating farmed salmon could cut chances of a heart attack

Eating farmed Scottish salmon can reduce heart disease by 25 per cent, a new study has claimed.

It will also 'significantly lower blood pressure', even for patients whose levels are normal - leading to fewer strokes and heart attacks.

Professor Mike Lean of the Department of Human Nutrition at the University of Glasgow and a team of doctors at the city's Royal Infirmary carried out the research.

Professor Lean's report, to be published in the medical journal Atherosclerosis, details a range of 'significant health benefits' from eating the fish, rich in the fatty acid Omega 3.

Professor Lean and his team believe their findings could 'cut the risk of coronary heart disease by a staggering 25 per cent'.

The study found that eating salmon led to much lower levels of LDL-cholesterol, which furs up arteries, and much higher levels of HDL-cholesterol, which protect arties from furring.

Levels of triglyceride, the chemical in the blood that causes hardening of the arteries, were also reduced.

The research may lead to a dramatic reduction in the 9,500 deaths caused by heart disease in Scotland each year.

It has been estimated that one person every 15 minutes has a heart attack and more than 100,000 people are diagnosed with some form of heart or circulatory disease.

Between April 2006 and March 2007, 15,884 people were treated in Scotland's hospitals for heart attacks, while three times as many people were discharged after suffering coronary heart disease.

Professor Lean recruited 48 volunteers between 20 and 55 who were not obese and had no other health problems. They agreed to eat normally for a month but include a portion of farmed Loch Duart salmon in Sutherland each day.

In the second half of the trial, they continued eating normally but without a daily portion of salmon.

Professor Lean said: 'These findings help us to quantify the deaths and disease from strokes which we could prevent if everyone were to eat more salmon.

'Everyone interested in reducing the Scottish toll of stroke and heart disease victims should take note of these results.

'The volunteers ate a portion of Scottish farmed salmon every day and a lowering of blood pressure was detected in every participant - and they were people who began with normal blood pressures. The benefits could be much greater for everyone at greater risk, and half of all Scots are.'

Nick Joy, whose salmon from his Scourie fish farm were used in this study, was 'delighted but not surprised' by these findings.

Recent scientific studies into the health benefits of foods containing Omega 3 have involved providing purified liquid oil in capsule form.

The Glasgow research is the most comprehensive and the first time real fish have been used in a major study.

Mr Joy said: 'We feel the results of the Glasgow study far outweigh the findings of much previous science'.

Sid Patten, of the Scottish Salmon Producers Organisation, said: 'I am delighted with this proof of the health benefits of Scottish farmed salmon.

'The consumption of oil-rich fish like salmon should be at the heart of Scotland's new National Food policy as it would help save lives'.

The Seafood Awards 2007
We won the Aquaculture - Salmon category at The Sea Fish Industry (Seafish) Awards in March 2007. Seafish works across all sectors of the UK seafood industry to promote good quality, sustainable seafood being the UK's only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers and retailers.

The judges comments were "Loch Duart's overriding philosophy of 'minimum impact, maximum recycling' is evident in everything the company does - this includes its work toward the total recyclability of all of its packaging and its practice of leaving harvested seabeds fallow for an entire year between harvests. The judges said "We were very impressed with the high accolades the company has received for its products, which reflect its commitment to continually improving its working practices".

This section contains the following articles: -

Pinker (in "The Mail on Sunday")

With stocks dwindling, British wild salmon should only be a rare treat – but there is an alternative, says Tom Parker Bowles.

Where does that leave those of us who want to feast upon poached salmon, with taste buds singing and conscience clear? Wild salmon should be eaten as a very occasional – and admittedly hugely expensive – treat. For more everyday meals, there are a number of sustainable salmon farms that offer a happy solution to the aquaculture problem and produce very palatable fish.

Loch Duart, for example, is an admirable farm: it uses natural tides to ensure clean water and rotates the pens, too. The fish are more muscular, thanks to being allowed more space in which to swim about, and the environmental impact is minimal. The flavour is very decent, too.

The days of endless wild salmon might be over but that doesn’t mean we’re condemned to a life of the flaccid fatty stuff. Buy your farmed fish carefully and you’ll have poached salmon to be proud of

The resulting bespoke feed solution is inevitably more expensive than conventional salmon feeds, however Loch Duart and their customers believe that this is the way forward to a sustainable system for producing salmon diets. The feed is carefully produced and wrapped in distinct packaging, designed to help promote the Loch Duart brand and emphasise the key message; “As close to the salmon’s natural diet as possible – for healthier, better-tasting fish”.

Rose Prince on how to buy good food with peace of mind and a clear conscience. This week: salmon.

The Sustainable Salmon Company at Loch Duart is hailed by marine conservationists as the way forward for non-organic salmon. Fish are reared on a natural diet using a rotational fallow system, minimising loch bed pollution. Welfare standards are high - it is an RSPCA-approved Freedom Food. It is available fresh, smoked or marinated (01499 600264; www.lochfyne.com).

Anthony Worrell Thompson, UK TV Chef, writes...

We all know that we should be eating two portions of fish a week. Salmon is the obvious choice, little pink rectangles sitting on the slab, boneless and no fuss. But you should think about what you are buying. Where at all possible, buy organic farmed salmon or known sustainable fish from acceptable welfare friendly farms...

In the meantime let me introduce you to Loch Duart Ltd who farm salmon in an environmentally safe way. For more information visit www.lochduart.com.

Page 14 of the 4th May edition of the Financial Times carried a major article about Loch Duart and our plans for expansion.