By our Head Chef, Richard Young.
“We are a family-run traditional fishmonger based in Fort William who have been involved in the fishing industry for over 50 years. Fish and shellfish is our passion, and we are committed to sustainable practices. We work with local fisherman to bring you the best fish in season, helping to keep the stocks healthy while supplying top quality, fresh fish, shellfish and smoked fish to leading hotels, restaurants, and households”.
This is Iain’s mantra, which I asked him to write himself. It highlights the reason he does what he does. When I met him I was very impressed, and all of the above was quite evident.
I have heard a similar story from many suppliers over the years but they do not always back it up with their actions. Having brought Iain Stewart on board I have complete faith in his judgement. His produce is exceptional and well sourced. His hand-dived scallops have been a revelation!
I have had a few nipped fingers prepping the seafood, with the lango’s jumping and kicking, and I love buying whole fish such as halibut, monk and turbot from Iain as it is still stiff, its so fresh. We do a lot of filleting ourselves at the hotel but on the occasion we take it pre-prepared, it is beautifully finished.
Iain and his team are passionate and professional and I forsee a long lasting partnership with them and Loch Melfort Hotel. I am quite sure I could not find anyone better.
View our sample menus.