Whitby Scampi: Inside the factory - 'Why Scampi is very British'
The Yorkshire Post's Simon Hulme had an exclusive look inside the Whitby Scampi factory.
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00:00So scampi is caught around the waters all around the British Isles, so from the North Sea down to the Irish Sea, it's caught there and our scampi is peeled in Northern Ireland and then brought across here to Whitby in North Yorkshire within sight of the Fagus Abbey and breaded and packed here, made into Whitby scampi.
00:23No one eats scampi outside the UK, but French, the Italian, they'll have Longostein made and caught from the same boats, but it's the same species, but they don't have it in breadcrumbs.
00:37So scampi is only eaten in Britain and the scampi that we eat is fished in the waters around the British Isles, so it's a quintessentially British product.
00:45We don't know about it, people don't know that scampi is British wild caught Longostein and when we tell them that they say, oh we don't like shellfish, we don't want to eat shellfish, so I think we're quite happy not knowing quite what scampi is, which is a very British attitude to food.