In 1999, at its foundation, Loch Duart saw a clear opportunity to farm salmon in a way customers would understand and embrace.
The result is a branded product based on a clear set of farming principles and ground-breaking environmental and welfare initiatives – all designed to deliver great taste, as close to wild salmon as is possible by farming.
Loch Duart’s approach involves low-density stocking, between five and 12 months fallowing after each growing cycle, natural feed from sustainable sources and avoidance of antibiotics and anti-foulants.
Loch Duart was the first farm in the world to receive RSPCA Freedom Food approval for its farming standards and remains RSPCA-assured today.
Loch Duart salmon is mentioned by name on menus in the restaurants of Rick Stein, Raymond Blanc and Gordon Ramsay and many other leading restaurants in the twenty countries it supplies.
This website introduces you to Loch Duart salmon and how to get the best out of its delicate, natural taste.