A Passion for Extraordinary Loch Duart Salmon


On the 23rd of October, Loch Duart will welcome Cambridge Regional College for a visit to their mainland base of operations in Scourie, Sutherland. Cambridge Regional College was the hosting campus this year for the catering college chef competition “A Passion to Inspire” which Loch Duart proudly partners with.

As two-time winners of “A Passion to Inspire” competition, Cambridge Regional College welcomed students, lecturers, partners, and well-known catering personalities from across the country for a day of great quality food and service from the next generation of catering and hospitality professionals.

The contestants for this year’s competition were from: College West Anglia, Colchester Institute, Cambridge Regional College and West Suffolk College who were asked to create dishes using Loch Duart Salmon Belly, Creedy Carver Duck, Apples paired with Wines from Hallgarten & Druitt Wines.

Ultimately, it was the team from West Suffolk College that were declared the winners for 2018 and scooped the Grand Prize of four places at the Skills for Chefs Conference in Sheffield featuring Raymond Blanc, John Williams, and Chantelle Nicholson.


Their Winning menu:


  • Tempura of Loch Duart Salmon belly Lime, grapefruit, soy, peanut & avocado creedy


  • Carver duck breast, duck fat pomme Anna, kibbeh, wild garlic, peas, broad beans, white asparagus & dukkah  


  • Apple Tarte Tatin, vanilla & calvados ice cream


Graham Taylor, QTLS Lecture at Cambridge Regional College, was delighted with the success of the event, he said:

 “Everybody at Cambridge Regional College is thrilled to have hosted an event that will inspire students from colleges across the region, helping the next generation build links with suppliers and fellow professionals in the local area. We would like to say congratulations not only to the winners, but to everybody who took part in what was a fantastic day”.


Here at Loch Duart we invest a lot of time into inspiring and supporting the next generation of chefs through sharing our story and ethos with them whilst promoting their work. Everyone here at Loch Duart looks forward to welcoming Cambridge Regional College and having the chance to tell our story and share our passion for extraordinary salmon.


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