Nick Joy is the Managing Director of Scotland's Loch Duart. In 2009, the The Royal Society for the Prevention of Cruelty to Animals (RSPCA) recognized Nick for his pioneering work in animal stewardship. Nick began working with the RSPCA in 1999 and helped develop the first welfare standards for salmon. Today, 60% of Scottish salmon is reared to the RSPCA's strict welfare standards and Nick has played a key role in this groundbreaking change.
 

A world-class culinary competition deserves world-class ingredients. Last weekend, San Francisco Bay Area native Chef Mark Libermen competed in the Bocuse d’ Or, the “Olympics of the food world,” using Loch Duart Scottish Salmon. His preparation? Pastrami Cured Loch Duart Salmon with a Rye Caraway Seed Crust, Sauerkraut and Dill Mousseline, Cornichon and 1000 Island Emulsion.

If you live in the Bay Area and want to experience this extraordinary dish for yourself, visit La Folie from February 8-12th where they will offer a special menu in honor of Chef Mark’s participation in the competition.

Chef Carmine Marletta of New York's Intercontinental, The Barclay Hotel praises Laughing Bird Caribbean White Shrimp and the CleanFish Alliance in the article "That Shrimp Can Rock Your World ."  The article profiles Chef Marletta's and The Barclay's commitment to Triple Bottom Line values.

England’s Prince Charles has granted a Royal Warrant to The Organic Smokehouse, the United Kingdom’s only organic smokehouse. Royal Warrant’s are a mark of recognition for companies who have supplied goods to the Royal family for at least five years. You can find The Organic Smokehouse Smoked Salmon at HEB supermarkets.