Responsible for creating carefully crafted dishes at some of the most prestigious events and attractions, using only the best locally sourced ingredients, the group visited one of The Scottish Salmon Company’s (SSC) operations on the West coast to learn more about the farming process.
Joined by chefs from organisations including ConocoPhillips Services and Police Scotland, they spent the day touring the salmon farm, as well as tasting oysters, mussels and queen scallops, which are being grown by SSC alongside salmon as part of its Companion Farming project – an initiative aiming to create a self-contained ecosystem.
Stephen Frost, Sodexo executive chef in Scotland, said: “At Sodexo, we are passionate about food and lucky to have access to some of the best produce in the world, right on our doorstep. We pride ourselves on our strong relationships with local suppliers who help ensure we have fresh, Scottish produce featured on our menus.
“We work with local suppliers and arrange a variety of trips during the year to ensure our chefs are on top of the latest innovations and have a greater understanding of the processes used by our suppliers. Our trip to Argyll provided a really good opportunity for the chefs to see exactly how the seafood they use daily is produced and to understand the processes first hand.”
Sodexo in Scotland embarks on a series of quarterly supplier visits to familiarise the team with the latest developments, improve their product knowledge and encourage new menu ideas to mirror the seasons and fresh produce available during the year.
One of Scotland’s best known food and hospitality providers, Sodexo operates a wide range of impressive and historic venues including Perthshire’s majestic Blair Castle, Discovery Point in Dundee and The National Museum of Scotland, as well as sporting landmarks including Hampden, Scotland’s National Stadium.