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Mobile catering business Redshank finds a permanent roost at Inverness Marina


By Calum MacLeod

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Redshank owners Jamie and Ann Marie Ross at their new permanent home at Inverness Marina. Picture: James Mackenzie.
Redshank owners Jamie and Ann Marie Ross at their new permanent home at Inverness Marina. Picture: James Mackenzie.

Popular mobile catering business Redshank has found a permanent roost.

Appropriately for a business which takes its name from a wading bird and specialises in seafood, Redshank's new base is at Inverness Marina and close to an area popular with twitchers as a good spot to watch the seabirds of the Moray Firth.

Jamie Ross, who owns Redshank Catering Co with wife Ann Marie, is delighted with the new location, and the opportunity it brings to provide a bigger and even better service to Redshank's loyal customers.

"We normally move around the place, but we now have sourced our own spot," Mr Ross explained.

"We have the Kessock Bridge right behind us and and we couldn't have got a better spot if we tried.

"There is lots of parking and although it might mean a bit more travelling for some customers, I think it benefits people more than it hinders them. The West Link bypass was one or our busiest spots, but there was barely any parking. With the Marina that is not going to be an issue."

The Redshank food trailer at the Inverness Marina: Ann Marie Ross and Jamie Ross, business owners infront of the Redshank trailer.Picture: James Mackenzie.
The Redshank food trailer at the Inverness Marina: Ann Marie Ross and Jamie Ross, business owners infront of the Redshank trailer.Picture: James Mackenzie.

The move, which the couple say has been fully supported by Marina owner the Port of Inverness, will also mean other positive changes for business and customers.

This will include introducing shelters and seating which will allow customers to enjoy their Redshank meals in comfort straight away, but more immediately Mr Ross hopes the permanent base will allow longer opening hours. The mobile trailer operated off a generator, which limited its hours of operation.

"We know there are plenty of places around the area which are looking for something different for lunch, but we will also open longer in the evenings," he said.

However, in common with much of the hospitality industry, Redshank has been affected by staffing shortages, which have limited opening hours to three days a week.

The permanent base could also allow Redshank more freedom to resume the outside catering service which was one of the business's main focusses in its early days, though Mr Ross added that Redshank's existing custimer vase would continue to be the priority.

"We have lots of ideas in the pipeline," he said.


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