Bakkafrost Scotland’s weekend at the Royal Highland Show

The Royal Highland Show came to an end on Sunday, and for the second time, Bakkafrost Scotland attended and exhibited at this prestigious event with our Native Hebridean salmon.

The event attracted over 220,000 attendees, celebrating the best of food, farming, and rural life. Our stand, in the Scotland’s Larder Food Hall, was buzzing with tastings, questions, and sales, resulting in our products selling out on Sunday due to high demand. We were overwhelmed with the positive interest in our story and products, engaging with many new and returning customers who support our Native Hebridean.

On Friday, in the Food for Thought Theatre, the Scottish Culinary Chefs, Craig Palmer and Craig Coupar, did a wonderful job demonstrating simple yet elegant recipes using our Native Hebridean smoked salmon, which everyone found delicious.

Over the rest of the weekend in the Food for Thought Theatre, Catriona Frankitti, seafood enthusiast and educator, was brilliant at educating people on the health benefits of salmon and conducting cookery demonstrations using our Native Hebridean smoked salmon which led to engaged interesting food discussions.

This year, we focused on the importance of native breeds and the gathering of rural communities. The value of Bakkafrost Scotland’s native breeds is growing local produce in their natural environment, and this underpins our Native Hebridean Scottish Salmon brand with provenance guaranteed.

The Royal Highland Show only happens once a year and this year, RHASS celebrated 240 years. Showcasing and celebrating where food comes from is not just about honouring tradition, it's about educating the public and fostering a deeper connection between consumers and the agricultural community.

Events like this highlight the hard work and dedication of farmers, the innovations in agricultural practices, and the importance of sustainable farming.

We extend our gratitude to the organisers for a great event, our Native Hebridean team and Cat Frankitti. We are already looking forward to next year.