Has the involvement with Local Food Hero attracted increased interest in the business?
I’ve got somebody coming from local press today, so that’s the start of it. It’s obviously going to generate a massive amount of publicity. So we’re getting ready for it. Is local produce important to the restaurant? Extremely. And seasonal – fish has a season like anything else. Once a fish has spawned, you wouldn’t want to eat it. It loses a third of its body weight and most of its flavour. It’s very important that you buy sustainably too, which is a thing we started years ago. I joined ‘Seafood Sea Life’ with Greenpeace to promote sustainability. Is it difficult to get consumers to try different species such as coley or ling? Aha! That’s a good question. Yes it is, because people are very stuck in their ways with cod and haddock. Cod in this particular area, in Scotland it’s haddock, every region has its favourites. It’s very hard. But we do promotions with a great company, Seafish, who put on Seafood Fortnight. We give away samples of different fish, let people try it, and they’re
