To polish rocks, nature uses water, sand and motion.
To polish ideas and identities, we use the same approach
— a mix of inspiration, grit and energy.
Seafood importing company Wheeler Seafood came to Polished Brands for a new web site that would speak to the elegant and exclusive book of offerings they were bringing to the North American market.
We helped them by messaging, styling and photographing their exceptional products to create their new site. Catch a peak below, and the full Wheeler Seafood web site here.
"To sell a high-end product into the US market, you also have to have a good ‘story’ linked to heritage and provenance, and the trip helped my understanding of what is needed. Polly and Alisha’s workshop was excellent, because the presenters made a complex subject easier to understand."
— Archie MacMillan, owner of the Kintyre Smokehouse in Campbeltown
"I learnt how little I know, rather than how much, including the need for constant innovation in product development to stay ahead of the game, and the fact that more than 70 percent of all seafood sales are through the food service sector."
— Angus MacKenzie, MD of Marine Products Scotland in Glasgow
Ten companies from the Scottish seafood industry joined a trip to Seafood Expo North America in Boston in March, as part of a learning journey organised by Seafood Scotland.
The visit served as an introduction to the North American market for companies wanting to explore its potential.
During a busy four days, the representatives were given the opportunity to meet with an importer/distributor and to visit wholesalers, retailers and foodservice outlets.
They also enjoyed a networking dinner at Taranta Restaurant with a Q&A session on supply hosted by Chef Owner Jose Duarte, learned about market requirements from Polly Legendre and Alisha Lumea of Polished Brands, and spent time at SENA walking the floor, developing their own contacts, and making use of expertise provided on the Scottish Development International/Seafood Scotland stand.
Read the full article here.
Just in time for Seafood Expo North America in Boston (SENA 2015), Polished is working with Scottish company Macduff Shellfish to launch a new product to the North American market — frozen clusters of Scottish langoustine tail meat chunks.
The langoustines are wild-caught from a well-regulated fishery. The meat is not treated — just straight-up frozen shelled langoustine meat. The clusters are small, so chefs can quickly thaw just what they want to use.
Quick thaw, Quick cook Pre-shelling means no labor in the kitchen and the tender, delicate meat cooks up in minutes. And because its frozen, chefs can keep it on hand to always have something for specials or a knock-out dish for a surprise VIP.
Menu Versatility Langoustine meat is at home cozied up to caviar as it is at the bar in a deviled egg, and it can be used to replace crab or shrimp in a variety of dishes. Check out the slide show — styled and shot by Polished — for inspiration. And if you're still hungry, there's more from around on the web on the Macduff Shellfish Pinterest page.
First posted January 16, 2015; updated March 6, 2015.
Polished has been working on publicity and promotions with Samuel Goldwyn Films and InCA Productions to launch the new documentary film, A YEAR IN CHAMPAGNE, into the world.
A YEAR IN CHAMPAGNE was released in select theaters and on iTunes on Friday, March 6th.
"Gorgeous new film...Open a bottle and watch the whole thing this weekend." — Food & Wine
"the movie is as sumptuous as vintage Champagne, and offers a nice insight into the land and the people behind the wines" — Wine Searcher
Great reviews have appeared in Food & Wine magazine, Wine Searcher, and in a host of wine blogs from all over the US and Europe.
Written and directed by David Kennard, A YEAR IN CHAMPAGNE is the follow-up to A YEAR IN BURGUNDY and boasts many revelations about France’s most famous beverage. And just as in A YEAR IN BURGUNDY, legendary wine importer Martine Saunier is our guide as we get a rare glimpse behind the scenes into the real Champagne through six houses — from small independent makers like Champagne Saint-Chamant, where each and every bottle is still turned by hand in the cellars, to the illustrious houses of Gosset and Bollinger, which have been instrumental in shaping the image of Champagne around the world.
This is the first feature-length film for US audiences exploring and celebrating the world of Champagne — people, culture, terroir, and wine.
Running time: 82 minutes
Not rated
