Place: Loch Arthur Farm Shop

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• 1 leek, washed and halved lengthwise, then thinly sliced
• Olive oil
• Salt and freshly ground black pepper
• ½ tsp dried coriander
• ½ tsp smoked paprika
• 150 ml double cream
• 1 vegetable stock cube
• 50 g grated cheddar cheese

For the Wellington:

• 1 sheet ready-rolled puff pastry
• 1 salmon fillet (skinless and boneless)
• 1 egg yolk, beaten (for egg wash)
• Plain flour (for dusting)

Method
Prepare the Sauce
Heat a small amount of olive oil in a pan over medium heat.
Add the sliced leeks and sauté gently for 3–4 minutes until softened.
Season with salt, pepper, dried coriander, and smoked paprika.
Stir in the double cream, crumble in the vegetable stock cube, and add the grated cheddar.
Reduce the heat to low and stir continuously until the cheese has melted and the sauce is smooth.
Remove from heat and allow the sauce to cool completely.

Assemble the Wellington
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Lightly flour your work surface and unroll the puff pastry sheet.
Evenly spread the cooled leek and cheese sauce over the pastry, leaving a 1–2 cm border around the edges.
Place the salmon fillet on one side of the pastry. Gently fold the opposite side over to encase the salmon completely.
Press the edges firmly with a fork to seal. Use a sharp knife to score a decorative pattern on top, if desired.
Brush the surface with the beaten egg yolk for a glossy, golden finish.
Transfer to a baking tray lined with parchment paper.
Bake for approximately 30 minutes, or until the pastry is golden and the salmon is cooked through.

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The company first began when John King started fishing for lobsters on his sailing boat in the 1950s. Charged with his knowledge of the seas, its species and specialist fishing techniques John King branched out and began fishing for scallops. His passion for fishing, scallops and the local community helped build WCSP, and the company soon began exporting Scallops across Europe. Kirkcudbright to this day is one of the busiest Scallop fishing ports in the UK.

John King was joined by his son also named John King who, following a successful career at sea, took the helm when his father retired. John was joined by his wife Jackie and subsequently his three children, making West Coast Sea Products a family business of three generations.

It was in 2020 that John’s daughter Alice joined the company, and with her came a new vision of providing locally sourced Scottish Seafood to the local community. Thereafter, WCSP launched two mobile fishmonger vans – providing Scottish seafood to remote areas across Dumfries and Galloway, Skippers Scran Van – serving fresh takeaway seafood dishes, Skipper’s Fishmonger – which opened in Kirkcudbright in October 2024, and now Swally n’ Scran our sit in seafood restaurant located next to the harbour. 

Safe to say the business has grown and developed remarkably since the 1950s. From one man and his lobster boat, to a fleet of vessels, 40 fishermen, over 100 factory staff, a local Fishmonger shop and Restaurant.

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225g Cherry tomatoes
Olive oil
1 clove of garlic
3 sprigs Thyme
1 shallot, finely chopped
10 strands saffron
100ml Vegetable or Fish stock
200ml white wine
200ml double cream
Chives
500g pasta of your choice
250g King Scallops (or mix it up with a white fish of your choice)

Instructions:

• Preheat the oven to 200 degrees, put cherry tomatoes on a baking tray drizzle olive oil over and add salt & pepper. Add garlic and thyme and roast for 10-15 minutes
• Fry shallots and saffron in olive oil until soft, add stock and wine – bring to the boil and simmer until reduced by half.
• Strain liquid into clean pan and add cream. Simmer until thickened. Stir in chives. Meanwhile cook pasta.
• Drain and toss in diced tomatoes.
• Season scallops with salt & pepper and then it’s time to fry! Place the largest one at 12 o’clock on a ‘clock face’, and then continue with the next largest at 1 o’clock and so on. This ensures they are all cooked evenly as the largest ones will have the extra wee bit of time in the pan. Cook for 2 minutes on one side before turning over and cooking for a further 1 minute.

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Place: The Steam Packet Inn

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Place: The Square

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Place: C&C Galloway / Memorial

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Place: Opposite Village Hall

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Place: Town Clock – Car Park at Adamson Square

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