The Seaforth in Ullapool Introduces New Food Miles Challenge
One of the best parts of travelling the North Coast 500 is discovering amazing local food along the way — and if you’re passing through Ullapool, you’ll want to make a stop at The Seaforth. This harbourside favourite is already known for serving some of the freshest seafood on the NC500, but now they’re going even further by committing to a new sustainability goal: sourcing all meat and shellfish from within a 130-mile radius of Loch Broom. It’s a bold move that puts the spotlight on reducing carbon emissions and championing eating local — all without sacrificing flavour.
Ullapool attracts thousands of visitors but is also home to a working harbour on the edge of Loch Broom
Freshness Meets Sustainability
Reducing food miles is an acknowledged way to help mitigate the impacts on the climate whilst also providing the freshest produce for customers.
To kick things off, The Seaforth is running a 2-week challenge to calculate the average food miles for all of its meat and shellfish. The goal? Keep the average under 130 miles – a figure the team is calling their “golden number”.
The challenge won’t be easy. While much of the shellfish is landed in Ullapool itself, certain premium ingredients – such as Angus steaks or Shetland scallops – could push the average above the target. But the team remains optimistic.
“Our seafood is a big part of why customers come here but we need to challenge ourselves, too, because being as sustainable as we can is really important to us,” said General Manager, Jody Keating.
“By doing this, we want to see if we can work with our trusted suppliers and get everything we can from as close as possible.
“We know we can’t get everything from Ullapool but there’s a wealth of amazing Scottish produce closer than many people realise. This is about making smart choices without compromising on quality.”
Jody Keating (right), The Seaforth’s General Manager says sustainability is becoming a growing aspect of the business.
Local Suppliers, Low Impact
One of The Seaforth’s key seafood suppliers is SRC Foods, run by former fisherman Stephen Couper. Based right in Ullapool, Couper sources lobsters, prawns and other shellfish directly from the harbour’s landing boats. All filleting is done by hand, and the operation is deliberately small-scale to preserve both energy and quality.
“We are not an energy-intensive operation,” Couper explains. “Lobsters and prawns are creel-caught and there is minimum handling. As soon as a product is handled, it deteriorates, so buying local and fresh is always the best.
The Seaforth also works with Edgefield Craft Butchers, known for sourcing from small Scottish farms. While some cuts still come from as far as Angus, the restaurant is actively reviewing options to bring the average distance down.
More Than Just Miles
The food miles initiative is part of a wider effort to operate more sustainably. The Seaforth’s award winning chippy has already phased out single-use plastics and introduced recyclable packaging where possible. Also, staff regularly take part in community litter picks around Ullapool and Loch Broom.
The Seaforth hopes its sustainability efforts will inspire others to think more consciously about what ends up on their plates.
“We will learn a lot but it will also open up conversations about food miles and will help us showcase the best Scotland has to offer, which is an awful lot.” said Keating
A Must-Visit for North Coast 500 Food Lovers
If you’re planning your NC500 trip and wondering where to eat in Ullapool, The Seaforth offers more than just a good meal — it’s a celebration of Scottish seafood, sustainability, and Highland hospitality.
Whether you’re stopping for lunch, dinner, or just a bite at their award-winning chippy, you’ll get:
- Fresh, local seafood
- A focus on sustainable sourcing
- A scenic setting right on the harbour
Head to their website to explore the menu and book a table.
(Image credit: Heartland Media/PR)
