The campaigning restaurant guide for people who want to eat fish – sustainably
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Surveyed 11/02/2011What does this rating mean?
Seafood restaurant on the harbour at Scrabster, the fishing port on Scotland's north coast. The Galley's ethical policy, part of its overall environmental policy, determines that whenever possible all the produce is sourced within a 50-mile radius of the restaurant. All the seafood must be in season, and a non-pressure stock species, caught in sea areas of Scotland where the stocks are sustainable.
Three courses: £44.50; four courses: £50.75 plus £3 supplement for cheese. 4.5 stars on Google.
About their green policy: This policy is primarily to serve food of the highest quality that is fresh, in season and local. Our menu changes every day after Jim has studied what is the freshest and best quality available either direct from boats or on the fish market, complemented by the freshest vegetables, salad leaves and herbs which Mary attends to from our own garden and poly tunnel.
Jim Cowie is a standard bearer for sustainability who has demonstrated what can be achieved. He is widely recognised as one of the top experts on sustainable seafood with a number of Michelin-starred chefs coming to him for advice.
In an earlier review we marked The Captain's Galley down for serving wild salmon and halibut – perhaps unfairly – as Jim points out he served it on only a few occasions and it has now disappeared from his menu completely. We are only too happy to acknowledge his expertise and determination to source seafood locally and sustainably.
The Captain's Galley now rates 4.5 Blue Fish making it one of the highest ranking sustainable restaurants in the UK.