Top chefs can’t get enough Pike

Although Brits are known for their conservative taste in fish, a niche Scottish producer has been tickling the taste buds of top UK chefs with a variety of traditional but overlooked freshwater species. Stuart Wilson of Trossachs, has managed to build up a dedicated following of top chefs who love his fish. He catches Pike, Perch, Grayling and Brown Trout and sources Arctic Charr and Carp from around Scotland, then supplies them fresh or smoked to some of the leading restaurants in Britain.

Of course provenance of food is now at the top of many chefs shopping list and Stuarts fish certainly tick that box. His ethos is to provide a unique product range from sustainable sources to the finest dining establishments throughout Great Britain.

Stuart says: What started out as a hobby supplying fish to friends has blossomed into a career. We have large stocks of these very tasty fish species so it makes sense for them to be harvested on a sustainable basis. The fact that these top chefs seem to be so enthusiastic for these products is great. Stuart went on to explain how harvesting Pike, the most recent addition to Trossachs range, is actually a win-win situation.

There are several lochs in Scotland being managed as trout fisheries that have become overrun with Pike. So reducing numbers to a manageable level is good for the fishery. Stuart believes it is important to actively promote these home grown fish to a wider audience. This year he was a major sponsor of the Catering in Scotland Excellence Awards and the Scothot Event 2009. Furthermore, a British charity Springboard will have Arctic Charr on this years Future Chef celebration dinner. Future Chef is a nationwide program helping young people aged 12 to 16 to learn to cook. Stuart says: It inspired them to explore food and to develop cooking as a life skill, such a perfect time to introduce new species!.

Stuarts novel produce was put to the test by celebrity Indian Chef Cyrus Todiwala, of Café Spice Namaste, in his Twisted Kilt menu. Cyrus says: The fish lends itself well to our cuisine. Lightly marinated fillet of Charr were pan grilled and served on a bed of kedgeree, a superb combination to this Scottish fish when served with a light coconut curry!
Stuarts list of clients sounds like a Whos Who of top UK chefs: Andrew Fairlie (Gleneagles Hotel), Martin Wishart (Cameron House Hotel), Albert Roux, Darren Harrison (Rossdu House, Loch Lomond Golf Course), Steve MacCallum (Cromlix House), Chris McCall (Livingstons), Frederic Berkmiller (Lescargot Bleu) and Nigel Haworth (Northcote Manor).

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