Global Foodservice
enabled the business to take
further advantage of the natural environment, with visitors
on the lookout for porpoises,
seals and golden eagles.
"Our cruise ship is on
the national register of historic vessels," says Gemmill.
"It provides something for
our customers to do after a
meal and fts nicely into the
theme of water." Finlayson
has also been able to promote the combination of
restaurant and cruise boat to
break into the wedding market, ofering a seafood wedding menu served on board.
A recent wedding menu included smoked salmon roulade and herb-crusted cod.
Te most recent expansion
for Crannog Concept was
the purchase in 2004 of an
oil and gas sector is booming Tis is certainly one advantage of diversifying our
"Our menu is often
dictated by the
fishermen. But this
need for flexibility
is both a challenge
and an opportunity;
our chefs need
to be creative!"
— Olivia Gemmill,
marketing manager,
The Crannog Restaurant
underwater training center
in Fort William. Te center
is primarily used for health
and safety training; Scotland
has a booming ofshore oil
and gas sector. "We saw this
as another excellent business
opportunity," says Gemmill.
"Te challenge, of course, is
that the price of oil infuences demand for our services,
but unlike much of the rest
of the U.K. economy, the
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business practices."
For the moment, the
Crannog Concept, built
around sustainably exploiting the opportunities provided by Fort William's
Loch-side location, is ticking
along nicely. Tere are no
immediate plans for further
expansion, though Finlayson
and his team always keep an
eye out. "In summer we're
always full, so we could double the size of the restaurant;
unfortunately it's on a pier!"
says Gemmill. "I think in
the near future we'll focus on
more evening cruises, taking
guests over to the next loch."
Contributing Editor Anthony
Fletcher lives in Brussels
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July 2013
SeaFood Business
31