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Young's in Scotland |
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Our business has a long history in Scotland. The combined Scottish workforce of the Foodvest Group is around 1600 people and we buy £65M of Scottish seafood every year. The Group has production facilities at Annan, Stornoway, Edinburgh, Fraserburgh and Inverness, as well as a traditional salmon smokehouse, Spey Valley, in the Highlands. Young’s is a major buyer of Scottish caught seafish including haddock, herring and mackerel. We are also the UK’s biggest buyer of Scottish farmed salmon.
Langoustine is a key species in Scotland. Young’s purchases a large proportion of the catch, which is used to make our delicious breaded scampi, as well as to make speciality seafood products and supply whole and fresh to the restaurant trade. In the drive for sustainability, we have a longstanding research partnership with Glasgow University to improve understanding of the langoustine fishery in the Clyde.
Also in langoustine, we have worked with the fleet in Stornoway to develop 'boat to plate’ traceability technology called ‘Young’s Trace’ - which has been widely recognised both for its economic and its fisheries management benefits. We are currently sponsoring the Western Isles langoustine fishery to achieve Marine Stewardship Council (MSC) status.
Our company works closely with producers and trade associations alike in the drive for quality and best practice in Scottish seafood. Scotland’s wealth of fishing heritage and tradition, seafood skills and quality produce mean it will continue to have a key role to play in our drive to make seafood more accessible and enjoyable for everyone.
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For more information on our Scottish sites, click the
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