Loch Duart Ltd, an award-winning Scottish salmon farming company based in Sutherland, is buying sites in the Hebrides to keep pace with demand for their salmon. When founded in 1999 Loch Duart Ltd took over some of the oldest farming sites in Scotland. The company had a clear vision of how the farm would be run: the best welfare and environmental methods to produce salmon which tasted outstandingly good. Nine years later, this unique provenance has opened niche markets around the world and Loch Duart’s salmon is served by name on the menus of Gordon Ramsay and Rick Stein and found on menus all over the world.
In the Hebrides Loch Duart has found sites which suit their unique farming methods. Looking for a 30% further production to meet demand, Loch Duart has expanded into an area rejected by other salmon farming companies as having sites which are too small. “Our sales have grown worldwide and we have been under pressure for some time to find suitable farming sites which meet our rigorous standards. I am delighted to announce that we are starting farming in Uist and our smolt are already in the water. Uist is ideal for us because there is good clean water, sheltered sites and a good, vibrant community with experienced and enthusiastic staff available. We look forward to producing our usual high quality salmon and welcoming our new team into the fold. This is a hugely exciting moment for our company and we hope to continue to develop in the area.” said Nick Joy, Managing Director.
Key features of Loch Duart’s different farming methods will be extended to the new sites. These are, amongst others:
• Full-year fallows – as in traditional rotational land farming
• No antifouling treatments on nets or moorings
• No antibiotics
• Fish feed from sustainable sources
• Environmental Management System (ISO 14001)
• Respect for the salmon, the environment and the local community
Markets for Loch Duart salmon have been found in high quality retail and restaurant outlets throughout the world, with customer loyalty based on quality and the environmental and fish welfare policies of the company. “A massive factor in that success has been producing salmon that tastes very close to wild salmon,” adds Andrew Bing, Sales Director.
“Consumers are increasingly looking for ‘provenance’ in all farmed food”, added Andrew Bing, “Our markets have been developed by finding customers who are prepared to pay a bit more for their salmon. The combined production from these sites still forms a tiny fraction of European market demand and allows us to sell on a very personal level. A considerable number of our customers have been to our farm, been out to sea to see the salmon and have got to know the staff. They like the way that the salmon are reared and like the way that Loch Duart salmon tastes.”
Nick Joy, Managing Director said “We are proud to be able to take this step; it is a measure of our faith in our salmon, our staff, our customers and salmon farming in general. We are delighted to have Alan Anderson, with many years experience of farming in the Hebrides, managing our Hebridean operations. His local knowledge and proven ability will be a huge asset to us.”
Editorial notes:
Contact Details:
Nick Joy, Managing Director
Loch Duart Ltd
Badcall Salmon House
Scourie
Sutherland IV27 4TH
Tel: + 44 (0)1971 502451
Fax: + 44 (0)1971 502208
Website: www.lochduart.com