Scotland’s Epicurean Seafood Tour is Ready to Eat
The 2015 Seafood Week has come to an end, but whilst the week may be over the celebration continues. Here we let you into a little epicurean seafood secret of our own. We think you’re going to love it!
They say collaboration is the key to success, and of course it definitely helps if you are developing two magical new Epicurean Seafood Tour, Tasting & Cooking Experiences that you do it with likeminded specialists.
George Campbell & Sons, based in Perth and established in 1872, have a wealth of experience and an exceptional reputation for providing the finest fresh fish, shell fish and smoked fish in Scotland. Despite being Scotland’s 14th oldest family business we love that they are right up to date, and are committed to supporting a responsible and efficient fishing industry that balances consumer demand with the conservation of fish stocks for future generations.
The fishmongers work through the night and the early hours of the morning filleting and portioning, preparing and smoking the daily catch landed from across Scotland. With a new shop and demonstration kitchen, we are not sad to to say that whilst most of the fish and seafood caught and processed is sent out to caterers and restaurants in Scotland (locals will recognise their own fleet of dark silver vans) some of it stays on the premises, stored in perfect conditions until you arrive via one of our expert guided food tours.
Discussions with Rachael Campbell started last year, after she saw the potential for diversifying into the wonderful world of food tourism. We are delighted with the two finely tuned choices which can be interlinked with other food and drink stops, completing a fabulously delicious day, short break or longer multi-day tour with us.
The Tasting Package lasts 1.5 – 2 hours and includes:
welcome, fresh coffee and shortbread
a short history of the family business and a chance to browse through the archive photos
a tour of the fish hall with a chance to meet the fishmongers and watch a demonstration of fish filleting
an introduction on how Scottish Salmon is smoked and gravadlax is made
a tasting selection from the GCS own range of fish and shellfish products
- A typical selection includes:
• Hot Smoked Salmon Pate
• Salmon & Leek Quiche
• Sliced Smoked Salmon & Gravadlax with wasabi mayonaisse
• Fish Pie in individual pots
• A drink
• Fresh Coffee, handmade truffles to finish
The Chef’s Package lasts 3.5 – 4 hours and includes:
welcome, fresh coffee and shortbread
a short history of the family business and a chance to browse through the archive photos
a tour of the fish hall with a chance to meet the fishmongers and watch a demonstration of fish filleting
an introduction on how Scottish Salmon is smoked and gravadlax is made.
chef demonstration as he prepares and cooks your lunch
- Typical dishes include:
• George Campbell & Sons smoked salmon and gravadlax
• Scallops and black pudding with a white beurre sauce
• Lobster gratin
• Hake, Halibut, Wild Seabass or Cod on a risotto or bean stew or mash & kale
• Chef’s choice of pudding
Whilst enjoying your freshly prepared meal in our demonstration kitchen, your Chef is available for questions, interactive ideas, hot tips and cooking techniques from the kitchen.
Experiences are available for groups of 2 to 6 people (although with your favourite culinary tour specialists, we could probably arrange to squeeze one more in!).
We are sure you will agree they are the perfect ‘something a little different experience’ to treat someone, to treat yourself, to get that group of friends or family members together or yes, simply because we all need to eat!
To book this experience as part of your premium Tasting Scotland Food & Drink Tour contact us at info@tastingscotland.com stating which day/date you would prefer and how many people are in your group. All bookings are subject to availability at George Campbell.
