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Scottish Wild Harvest brings Native Langoustines, Mushrooms, Cheese and more to chefs of NY


3500 miles in a single day

March 23, 2008

New Yorkers can now enjoy one of nature's finest foods. Scottish Wild Harvest is now importing live langoustines exclusively for the best restaurants in New York.

Creel caught and handled only twice before arriving by air from Scotland, these sweet crustaceans have never before been available for the pampered palates of New Yorkers.

Shipments are now being delivered twice weekly to the finest French and Seafood restaurants in New York.

Watch for langoustines as a special served cold or hot, grilled or sauted in savory sauces and as an ingredient in seafood paella. The sweet flavor of these tender tails are the latest creative challenge for New York's finest chefs.

Scottish Wild Harvest was founded by Andrew Hamilton, a native Scot and former Taste of Scotland chef, to import the best wild food from Scotland to New York. New Customers welcome, no minimum order.

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