The Seafood Project

The islanders of the Isle of Harris have a deep, historic bond with the ocean. For generations our community has fished the waters around the Outer Hebrides, enjoying the freshest of catches from our pristine surrounding seas. 

So close is this maritime relationship, when it came to create the Isle of Harris Gin it was only natural that we turned there for our key botanical. From the subtle sweet-salt notes created through our Sugar Kelp infusions, to the beautiful ripples of the glass bottle, the spiritual connection is clear.

We believe the refreshing, smooth complexity of Isle of Harris Gin makes it a perfect partner for seafood. Paired with achingly fresh ingredients, some simple cooking and a pleasing presentation, we love to enjoy the fruits of the sea alongside a serve of our island spirit.


And so, our new Seafood Project sets out to explore the maritime pleasures of such great food and drink, the joys of good company and the simple things in life. 

Over the coming weeks and months we'll be meeting the characters behind the catch which comes ashore here in Scotland (and beyond), collaborating with the talented people who transform these prime ingredients into perfect dishes.

We'll follow the journey from local fishermen and shellfish farmers, beach foragers and scallop divers, to great cooks and chefs and the plates and places in which all this incredible seafood is finally served.


We’ll be starting next week by introducing three talented local chefs, George Lavery from North Harbour Bistro, Wesley Stuart from The Anchorage and Chris Loye from Flavour. We’ll also meet the Harris fishermen of Sound of Harris Shellfish, Scalpay Shellfish and Seas The Catch.

It will then be time to move on to some great seafood restaurants on the mainland, starting our city adventures with the great team at London’s Escocesa where Scottish ingredients meet Spanish cooking. We’ll also be hosting a very special 5-course seafood dinner (tickets) with Isle of Harris Gin pairings alongside their delicious dishes.

Lots more to come so look out for regular recipes appearing on our dedicated page, showcased through beautiful images and revelatory stories as our new project grows…


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