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How Hebridean Baker Coinneach MacLeod won fish dish sceptic daytime TV star over with his Loch Duart Salmon Wellington


By Hector MacKenzie

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Coinneach MacLeod, better known to many as the Hebridean Baker, at Loch Duart.
Coinneach MacLeod, better known to many as the Hebridean Baker, at Loch Duart.

A CELEBRATED author and cook who is no stranger to Ross-shire has helped convert a daytime TV host from sceptic to fish fan after whipping up a special recipe using Loch Duart salmon.

The firm has a processing plant employing 63 people in Dingwall supplying premium gutted whole fish and fillets around the world and enjoyed in some of the finest restaurants in the UK, France, Spain, USA and South Africa.

Bestselling author and cook the Hebridean Baker, also known as Coinneach MacLeod, appeared on ITV’s This Morning to share one of his recipes which uses Loch Duart product.

As he prepared his recipe for Loch Duart Salmon Wellington, he shared his passion for quality Scottish produce and displayed the home cooking skills which have made an impression around the world. Coinneach has created two bespoke Loch Duart Salmon recipes for his new book, The Hebridean Baker: At Home.

Presenters Alison Hammond and Craig Doyle watched as he explained how he would be "using the finest Scottish ingredients for a great treat". Coinneach also said that Loch Duart Salmon Wellington "would make a perfect Christmas day alternative" and was "...a bit of a showstopper for the table”.

Loch Duart Salmon Wellington as prepared by Coinneach MacLeod.
Loch Duart Salmon Wellington as prepared by Coinneach MacLeod.

Both This Morning hosts tucked into his Salmon Wellington, Hammond switching from her initial "I’m not really a fish person" to "that is lovely”.

Coinneach has visited some of Loch Duart’s salmon farms in Uist in the Hebrides where he grew up. He found out about Loch Duart’s low impact, small scale farming methods and in particular how the salmon are fed a special diet, high in marine content and rich in Omega-3, which the firm says results in dramatically improving the taste.

Fans of Scottish home cooking can now make the Hebridean Baker’s Loch Duart Salmon Wellington by watching him prepare it on This Morning’s recipe page or by visiting Loch Duart’s website at https://bit.ly/49WQQwu which has his complete recipe and cooking guide for the dish.

Customers who visit lochduart.com/how-to-buy/ and use the code ‘Baker’ get 10 per cent off Loch Duart salmon delivery.

Who is The Hebridean Baker?

Coinneach MacLeod, The Hebridean Baker comes to Inverness n Monday to sign his new book. Picture: Euan Anderson
Coinneach MacLeod, The Hebridean Baker comes to Inverness n Monday to sign his new book. Picture: Euan Anderson

Coinneach MacLeod, born and raised on the Isle of Lewis, became popular with his home baking and cooking skills celebrating the flavours of Scotland, which he shares as the Hebridean Baker.

Inspired by traditional recipes and local produce, Coinneach started making short films during lockdown, talking about the Outer Hebrides, Gaelic culture and sharing his own, unique take on classic bakes and recipes.

Scotland’s bestselling cookbook author (2021 & 2022) he believes that “everything is better homemade.”

Hebridean Baker’s new cookbook Hebridean Baker: At Home, features Loch Duart’s unrivalled salmon in two recipes.


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