Mowi serves up a fish farming lesson to chefs
Scotland’s biggest salmon farmer, Mowi, believes it has found a recipe for success with a new initiative for chefs called The Salmon Experience.
Seven chefs from across the UK joined Mowi Scotland boss Ben Hadfield, community engagement officer Jayne MacKay, technical director Dougie Hunter, development chef Paul Rushforth and social media content maker James Sibley in late March for the first Experience.
The chefs were given a two-day tour that took in Mowi’s Lochailort hatchery, Glenfinnan freshwater site, Isle of Muck seawater site, and the Blar Mhor processing facility. The aim was to show the chefs every step of what Mowi does, enabling them to explore their salmon farming curiosities for themselves.
Egg to plate
In the May edition of staff newsletter, The Scoop, Mowi said that by walking the chefs through the full journey of Scottish salmon - from egg to plate - they had the chance to have their questions and concerns answered not just by the company, but through first-hand observation.
Mowi said all seven chefs who attended said the visit exceeded their expectations.
“It was a real pleasure to meet so many people who are clearly passionate and knowledgeable about both their work and the company,” said James Mearing, executive chef at tennis legend Andy Murray’s Cromlix Hotel, Dunblane.
Mowi said it plans to continue the initiative, “bringing more chefs hands-on with their salmon, deepening their understanding of modern aquaculture and showcasing the care we take in raising one of the world’s healthiest, most sustainable proteins”.
