Mussel Talk and Workshop Inspires Future Chefs

Our HND Year 2 Professional Cookery students at City of Glasgow College dived into the world of sustainable seafood, as they welcomed an expert guest for a special mussel farming talk and hands-on workshop.

The session was led by Sam Laurenson, an experienced mussel farmer from Orkney, who shared valuable insights into the craft and science behind producing high-quality Scottish mussels. Students learned about the ideal environmental conditions required for mussel farming, including water quality, climate considerations and the importance of sustainable practices in cultivating premium shellfish.

Sam’s visit was made possible thanks to the generous support of Scottish Shellfish, who sponsored transport costs and supplied fresh mussels for both the demonstration and the student workshop. Their contribution ensured learners could experience the journey from sea to plate in a truly practical way.

Following the informative talk, students rolled up their sleeves for a live demonstration on preparing mussels for cooking. Under the guidance of Sam and lecturer Andy Cumming, the group then created their own mussel dishes, pairing the shellfish with complementary sauces to showcase flavour, texture and presentation skills.

The workshop concluded with a tasting session, giving students the opportunity to enjoy the fruits of their labour while reflecting on the importance of provenance, sustainability and quality in modern professional cookery.

With media in attendance and strong industry collaboration on display, the event highlighted the strength of Scotland’s shellfish sector and the College’s commitment to providing real-world learning experiences that connect students directly with leading producers.

This engaging session enhanced technical skills but also deepened students’ understanding of Scotland’s thriving mussel industry — a true shellfish success story.