The Scottish Salmon Company (SSC) is celebrating winning the Food Service Product of the Year for its Native Hebridean Salmon at the Scotland Food & Drink Excellence Awards 2018.
SSC, which is the leading producer of premium Scottish salmon with operations only in Scotland, was also Highly Commended in the category of Export Business of the Year.
Native Hebridean salmon – a native strain of Scottish salmon – is descended from stock sourced from the freshwater lochs of North Uist and reared exclusively in the Hebrides.
SSC’s innovative broodstock programme has been in development for a number of years and takes the Company’s commitment to Scottish provenance once step further by not just guaranteeing Scottish provenance, but Herbridean origin and island heritage, said SSC’s Chief Executive Craig Anderson.
He added: “To win this prestigious award at the Scotland Food and Drink Excellence Awards is great recognition of our commitment to provenance and innovation.
“It is testament to the hard work and investment that SSC has made to Native Hebridean. The judges’ commendation acknowledges that we are at the forefront of our industry – exporting the finest, freshest Scottish Salmon around the world.”
The annual awards, hosted by chef and TV Personality Simon Rimmer, took place at am Edinburgh International Conference Centre ceremony with over 740 guests.
Recognised by both trade and consumers as an accolade of the highest quality, the awards are organised by Scotland Food & Drink and run in partnership with The Royal Highland and Agricultural Society of Scotland (RHASS), with Asda as headline sponsor.
James Withers, Chief Executive of Scotland Food & Drink, said: “Scotland is home to some of the most innovative producers and these awards give us the chance to celebrate just a few of them. We have a fantastic mix of established world-class businesses and a new generation of entrepreneurs coming through.
“Scottish food and drink is now a national success story. Our unique partnership of industry bodies and Scottish Government has driven that. However, it is the talent inside individual businesses that make our industry tick and who are putting Scotland on the global culinary map.”