Crunch puts langoustine on menu

When Martin Wishart started out in the restaurant business, he had to make early-morning trips to Leith harbour to secure his supply of fresh langoustine. “They were quite difficult to get hold of in Scotland,” he says. “Demand was such in Europe that they went from the port straight onto a truck bound for Spain or France. You had to move fast.”

Now there is an overabundance of Scotland’s most valuable shellfish. The export market, which accounts for 90% of langoustine sales, is being squeezed by the recession. These days the Michelin-starred chef has a regular supplier who transports them live from Kilbrannan Sound in Argyll to his Edinburgh restaurant.

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