​

 

I began work in the Fishing Industry at the age of 15 at Ayr fishmarket - one of the oldest in Scotland dating back to the 1200's. I was a Stevedore (an apt title) which meant that I unloaded boats and then loaded trucks with fish bought by the traders.

I was given the chance to work in Export with SB Fish, working from 8pm when the market finished, til midnight. We packed Hake, Monkfish, Langoustine, Eel and Megrim  for Spain and France. Some nights we would work til 2am and I would still have my exams to study for!

At 18 I attended Glasgow University to study Languages. It soon became clear to me that my passion was for the Fishing Industry when I left University at 19 to clean a Fish shop for £120 per week! Within 4 years I was head of a thriving team at MacCallums of Troon! We served the best Seafood Restaurants in Glasgow and Edinburgh from a tiny shop in Finnieston.

After MacCallums I went to work for John Quigley and Lorraine Jarvie of the Arthouse, Glasgow. I wanted to appreciate the life of a Chef at the cutting edge and was responsible for the direct sourcing of Seafood to the Hotel. I also assisted Chef Yamashita (ex Nobu Master Sushi Chef)

I began my own company Fishbrothers Seafoods in 2014 and am delighted to be supplying some of the best hotels and restaurants throughout Scotland.

​

​