Sponsored content: Sea-to-plate dining at The Seaforth in Ullapool attracts customers from 200 miles away
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Customers at The Seaforth in Ullapool have been known to travel from as far as Perth – a distance of almost 200 miles – just to taste the restaurant's famed mussels.
Such is the measure of the restaurant's reputation for producing Scottish and seafood-inspired dishes using top quality and locally-sourced ingredients.
As the Wester Ross coastal village looks forward to welcoming visitors in the forthcoming season, The Seaforth is also gearing itself up with its new menu with dishes ranging from freshly-made Macsween Haggis bon-bons served with salad to Chef Inez's Haddock Mornay, a haddock fillet baked in a creamy cheese sauce.
In its position at the harbour entrance overlooking Loch Broom, this historic establishment – along with its award-winning fish and chip shop – is at the heart of the Ullapool community as well as being on the NC500 route.
So what sets it apart?
General Manager Jody Keating replies: "It is the care for each dish and the ingredients and our selection of dishes.
"We also get the majority of our seafood from a local supplier which means it can be delivered as fresh as we need it and when we need it."
It is proud to source its seafood in a sustainable and environmentally-friendly way from within a few kilometres’ radius of Ullapool through Steven Robert Cooper, of SRC Seafood.
Using other locally-sourced ingredients from farms along with other produce such as potatoes, the restaurant is able to offer a varied menu.
Its seafood platter, including a selection of lobster, scallops and haddock served with sauces, is popular, for example, along with fresh oysters.
The Seaforth is also known locally for its ribeye steak while customers "absolutely love" Chef Reuben's mushroom risotto.
Delia marketing manager of The Seaforth reveals her personal favourite is West Coast scallops.
While many may regard fish and chips as a humble dish, The Seaforth is equally proud of its chip shop which was crowned best in the north at the Scottish Fish and Chip Awards held in Glasgow in November.
Delia also cites The Seaforth's location with scenic views in all directions as being a key attraction.
"We are on Shore Street overlooking Loch Broom and we have the hills as well," she says.
"We are in the heart of Ullapool so you get to see the boats coming in and out. You get to see the village going about its business."
A vital ingredient to The Seaforth's success is its cosmopolitan team of dedicated and enthusiastic staff who share a passion for delivering good quality food.
"We have local staff as well as international staff," Delia says.
"We are definitely passionate for the growth and development of our staff."
There are also menu development days where others are invited to try new dishes while customer feedback is also important in shaping the menu.
"It is a positive process and a really creative process," Delia reflects.
"A lot of our inspiration comes from our location as well as the relationship we have with our customers and the quality of food – really, it is our customers and staff."
She adds: "We are very proud of the dishes that we serve as well as the location and our staff.
