In the latest episode of Scran, I visited the award-winning restaurant Inver which is located in a beautiful spot on the shores of Loch Fyne.
I was there to find out more about the Open Seas Dived not Dredged campaign, which has been created to highlight the damage that’s done by dredging for scallops and encourage the more sustainable practice of hand diving, which they believe all consumers have a role in.
I spoke to Andrea Ladas, Sustainable Seafood Officer for Open Seas, David Stinson, diver, Will Branning of the Sustainable Restaurant Association and Pam Brunton, co-owner and Head Chef at Inver.
In my discussions I find out more around the issues with dredging for scallops, how this is impacting the sea bed and the fishing industry and consider what it means for chefs and consumers.
We’d love to hear from you for the next season’s episodes.
Scran season 8: Michelin Stars with chefs Rodney Wages and Stuart Ralston
Scran season 8: Sampling Arran's food and drink delights
If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using rosalind.erskine@jpimedia.co.uk.
Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify.
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Scran season 8 - Discovering food and drink in Angus
Scran season 8: A preview of the Campbeltown Malts Festival with Glen Scotia and Springbank
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