The Seaforth in Ullapool has launched a new challenge to reduce food miles by sourcing all meat and shellfish from within 130 miles of the harbour.
The NC500-based restaurant, which is part of the Turas Hotels Group, has set the target as part of wider group sustainability goals. The two-week project will calculate the average food miles of all meat and shellfish served at the venue, with processing distance also taken into account.
General Manager Jody Keating said, “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.”
He added, “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.”
The project aims to reduce carbon emissions and highlight the benefits of local sourcing. The Seaforth already avoids freezing the majority of its seafood, offering fresh produce year-round except for prawns and haddock during the winter months.
Keating added, “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.”
Shellfish is sourced mainly from SRC Foods, a local Ullapool business run by former fisherman Stephen Couper, and although some oysters are landed just three miles away, scallops from Shetland and steaks from Angus—at around 190 miles—present a challenge to the 130-mile goal.
The Seaforth sources meat through Edgefield Craft Butchers, known for using small-scale producers, but distance remains a factor in meeting the average target.
Picture: Jody Keating (right), The Seaforth’s General Manager and Head Chef.