The Seaforth in Ullapool has succeeded in a self-imposed food miles challenge, sourcing all shellfish and meat within an average of 119 miles of the village harbour – just 11 miles within its 130-mile sustainability threshold.
The initiative, set by Turas Hotels Group, was introduced as part of a wider sustainability review across its venues. At The Seaforth, the team set a goal to reduce food miles for core produce, focusing on locally sourced shellfish and meat over a two-week period.
General Manager Jody Keating explained, “We got there and it was a really, really valuable exercise. The staff deserve great credit for keeping an eye on what was happening.”
Shellfish came in well under target, averaging just 73 miles. Some of the standout sources included oysters from Ardmair, only three miles away, while langoustines and lobsters were landed directly at Ullapool Harbour and supplied by SRC Foods. The Seaforth’s mussels travelled furthest, having been sourced from Shetland waters.
Meat sourcing proved more challenging. “We source our steaks from Edgefield Craft Butchers and, over the course of the two weeks, we were aware the miles for meats were pushing up the totals,” said Keating. “Some of the meat is from small independent farms in places like Angus and Fife, but we discussed things and we didn’t want to sacrifice quality—and that is really the essence. How do you maintain the premium quality that customers want but still source sustainably?”
Although the average food miles for meat alone came in 46 miles over the target, the shellfish figures helped bring the combined average down to 119 miles.
Keating added, “The lesson for us was that, even though we have a policy of Scottish-only wherever we can, that needs to be the focus all of the time and that is what we will be taking forward. In terms of processing, our main suppliers have their own sustainability standards, with minimal processing, so we did very well on that score. Everything arrives at our kitchens fresh.”
As a result of the review, The Seaforth has decided to remove sea bass from the menu in the next season. Although the challenge focused specifically on shellfish, the process has prompted a broader re-evaluation of sourcing strategy across the menu.
“Sea bass is popular but the food miles are very high and we will be looking at how we can do this more sustainably with a Scottish product next year,” said Keating. “We want to take the lessons from the challenge and put them into place.”
While meat sourced from Angus and Fife travelled the furthest, the challenge overall helped the team to clarify priorities for future procurement and balancing sustainability with quality, while reinforcing their commitment to Scottish suppliers wherever possible.
