In the restaurant world, using local and sustainable ingredients is becoming more and more prevalent. Chefs are now seen as arbiters of change and responsible for introducing their patrons to local farms and fisheries, for fresh ingredients and sustainable food. 


Education

Jim has also done a lot of work out of the kitchen with foundations and associations that educate school children, and members of the North Highland community access to fresh, nutritious local food.

Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers, uniting like-minded professionals in the pursuit of a stronger future for the hospitality industry. The Academy is honoured to have His Royal Highness The Prince of Wales as its Patron. The Academy’s objectives are primarily focused on the education and training of young people in the hospitality industry through the provision of career opportunities, recognising and rewarding talent and skill, as well as raising standards and awareness of food, food provenance, cooking and service. Through the Chefs Adopt a School Scheme, Jim teaches children at Thurso High School, between the ages of 12 and 14, how to prepare and cook fish. 

Jim teaches in the kitchen of the Captain's Galley - his multi-award winning flagship restaurant in Scrabster. He guides students around Scrabster fish market explaining various fishing methods and how to choose fish dependant on season and offers the public 'day with a chef', where you can join him selecting fish on the market and preparing and cooking for service.

Press HERE to learn more about the Royal Academy of Culinary Arts 


Ethical & Environmental Policies

At Captain’s Galley, we believe that in order to work towards a harmonious accord between people, technology and nature, all our activities must take the environment into consideration: we believe we can make a useful contribution by becoming a leading ‘eco-friendly’ operation. Striving to achieve harmony with ecology and the environment.

Albeit we are a very small business in global terms we acknowledge the impact of our activities on the environment. Our aim is to minimise that impact as far as practicable, at local, regional and even global levels. To conserve natural resources and prevent environmental pollution by adopting sound principals and best practice according to the principals of sustainable development. The Captain’s Galley will comply fully with environmental legislation and officially approved codes of practice, and will make continued efforts:

  • To promote sound environmental management policies throughout the restaurant.
  • To increase awareness of environmental responsibilities amongst staff.
  • To work with other agencies locally, and nationally to promote appropriate environment policies.
  • To minimise waste and pollution, and to develop and operate effective waste management and recycling procedures.
  • Use recycled and recyclable material where appropriate: choosing products and suppliers which minimise negative environmental impact, thereby promoting sustainable development.
  • All glass, paper cardboard are recycled, we do not stock and cans because of their impact on the environment.
  • All used coffee grounds, paper vegetables waste, is composted.
  • Environmentally friendly cleaning products used wherever possible.
  • Protect natural habitats and local wildlife and preserve biological diversity.
  • Reduce consumption of fossil fuels through improvements to energy efficiency and substitute with renewable energy resources.
  • Reduce water consumption Promote a purchasing policy which will give preference as far as practicable, to those products and services, which cause least harm to the environment.
  • Avoid use, wherever possible of environmentally damaging substances, materials and processes.
  • Encourage modes of transport by staff and deliveries by suppliers which minimise the environmental impact.
  • Encourage the purchase of ‘Fair-Trade’ products wherever practicable Never knowingly use genetically modified foods.
  • We ask our customers to be careful what is disposed of in the toilets (personal hygiene bags are provided)
  • Our policy is (wherever practicable) repair before renew.

Ethical Purchasing policy

We encourage considering the implications for the environment and impact upon it when purchasing decisions regarding substances, materials, equipment and maintenance and building contracts. Consideration should be made consistent with all aspects of the Captain’s Galley environmental Policy. In particular consideration is given to:

  • Energy usage- including mains water and drainage water.
  • Waste minimisation and process efficiency.
  • Re-use and recycling opportunities.
  • Waste disposal implications.
  • Avoidance of ozone depleting substances.
  • Control of discharges to air land and water.
  • Noise levels generated from plant and machinery.
  • Eco-toxicity of materials released to land, air and water.
  • Requesting a copy of suppliers ‘Environmental Policy’.
  • Obtaining an environmental impact report on any chemical substance.

Waste Disposal

  • Commercial and non-Hazardous wastes. All waste will go in the appropriate bins, which are colour coded and all clearly marked with the substances which go in each one.
  • Hazardous waste is dealt with in co-operation with the ‘Scrabster Harbour Hazardous waste Disposal policy’ e.g. there is a special area for the eco-friendly disposal of all used oils.
 

Environmental Awards

2017

  • Scottish food awards Winner "Sustainable Restaurant of the Year" 2017

  • Green Tourism Awards "Gold Award 2004 thru 2017" Environmental Management

2016

  • 2016 Winner "Sustainable Business" 

  • Scottish Food Awards Winner "Sustainable Gold Medal" 2016

  • Sustainable Restaurant Association 2016 Winner "Scottish Sustainable Restaurant of the Year"

2015

  • Sustainable Restaurant Association 2015 Joint Winners "UK sustainable Restaurant of the Year"

  • Sustainable Restaurant Association 2015 Winner "Scottish Sustainable Restaurant of the Year"

  • Joint Winner UK Sustainable Restaurant of the Year 2015

  • Sustainable Restaurant Association. Winner. Scottish Sustainable Restaurant of the Year 2015


Environmental Projects

The 18th century Scrabster Salmon Bothy and Ice House Restoration Project.



Charity

The Captain's Galley boil all excess fish and shellfish and deliver them to local dogs homes, assuring out furry friends are getting adequate nutritiuon. Jim's businesses also collect and donate to the R.N.L.I and the R.N.M.D.S.F and support Scrabster Harbour Day which funds a wide range of local charities including schools and colleges.

Press HERE to donate.

Press HERE to donate.