An award-winning restaurant on the North Coast 500 is launching a bold new drive to reduce food miles and showcase the best produce from across the Highlands and islands.
The Seaforth, based in Ullapool and popular with visitors for its fresh seafood and harbour views, has pledged to source all meat and shellfish from within 130 miles of the village.
The initiative is part of a wider sustainability review by the restaurant’s parent company, Turas Hotels Group, which is setting new environmental targets across its properties.
To begin the challenge, The Seaforth will track the origin and processing distance of every meat and shellfish dish served over a two-week period, calculating the average food miles with a target of staying under the 130-mile mark.
General Manager Jody Keating said the decision reflects a desire to reduce emissions while continuing to offer quality and freshness.
“Our seafood is a big part of why customers come here, but we need to challenge ourselves too, because being as sustainable as we can is really important to us,” she said.
“By doing this, we want to see if we can work with our trusted suppliers and get everything we can from as close as possible.
“We know we can’t get everything from Ullapool, but there is great produce not too far away and we will calculate the averages and endeavour not to breach the 130-mile red line.”
Ms Keating added that while the initiative won’t be easy, it will help spark important conversations.
“We will learn a lot but it will also open up conversations about food miles and will help us showcase the best Scotland has to offer, which is an awful lot,” she said.
“With the exception of our prawns and haddock in the winter, very little of our seafood is frozen, for example, so the customer gets freshness guaranteed.”
The Seaforth sources most of its shellfish from SRC Foods in Ullapool, a small operation run by former fisherman Stephen Couper.
Stephen collects shellfish directly from boats as they land, handling the catch by hand and keeping energy use to a minimum.
“We are not an energy intensive operation, and I like to keep things small so I can always get the quality I want,” he said.
“The seafood I supply comes straight off the boats, as soon as they land.
“Lobsters and prawns are creel-caught and there is minimum handling.
“As soon as a product is handled, it deteriorates, so buying local and fresh is always the best.”
While some ingredients, such as scallops from Shetland or steaks from Angus, may push the average mileage upwards, the team hopes that working closely with suppliers will keep the numbers within target.
The Seaforth already uses recyclable packaging in its award-winning takeaway, has phased out single-use plastics, and regularly takes part in community litter picks along the shore and harbour.
