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Seafood in Scotland's West Coast

Posted by Deborah Jaconelli on May 7, 2014 3:53:00 PM

As well as the picturesque setting and rich historic significance, the West Coast of Scotland has always been a popular location for its Seafood.

Being mostly comprised of small fishing towns that border with the Atlantic, it has established itself as a worldwide supplier of great quality fish and shellfish and many would, therefore, pinpoint it as one of the best seafood locations in the UK.

With the privilege of having such an immense selection at our doorstep, our Head Chef Ross works closely with many local suppliers to bring the same level of freshness and quality through to our Fine Dining Restaurant.

Mull

Eriska Scallop

The Isle of Mull is the second largest of the Scottish Isles on the West Coast of Scotland and in recent years it has become well established for wildlife spotting with many rare birds and animals (such as the white-tailed sea eagle) visiting their shores.

As well as their famous Isle of Mull Cheddar – which is a favourite choice from our Farm house Cheese Trolley – Ross also chooses Scallops from a company based near Tobermory, which was established as a fishing town in the 18th Century and labeled Scotland’s most “attractive harbor” due to its row of brightly painted buildings on the sea front. 

South Shian

South Shian is located about 1 mile from Eriska and is home to a branch of one of Scotland's leading aquaculture companies. Scottish Sea Farms have supplied Eriska with the finest quality salmon, farmed in nearby loch’s including Loch Creran which engulfs Eriska’s Eastern Coast and where we also happen to get our supply of Oysters.

Mallaig

Eriska LangoustineKnown by many as the destination of the Jacobite Train (or Hogwarts Express) from Fort William over the famous Glenfinnan Viaduct and through some of the most scenic parts of the Highlands, Mallaig is a well-defined fishing-town on Scotland’s West Coast.

For years Eriska have chosen the finest and freshest fish, crustaceans and clams from Mallaig’s docks and to this day still favour their local fisheries to supply the kitchen with most of their seafood including halibut, mussels and langoustine.

Topics: Food, Ross Stovold, Fine Dining, Seafood, West Coast Seafood