Client: Alladale Wilderness Reserve
Location: Ardgay – Scottish Highlands
Project start : Nov 2018
Size: 4000m² site to produce trout and vegetable crop
10m³ Tot. Fish Tanks Rearing Capacity
Client profile.
The 23,000-acre Alladale Wilderness Reserve is set high up in the Scottish Highlands engaging guests with their conservation philosophy to advocate a sustainable way of living.
It is one of the largest privately owned and longest standing rewilding projects in the United Kingdom offering a combination of hospitality and nature wonders.
A nature-based retreat composed of a Victorian style wilderness lodge, a remote bunk house, and two modern Scottish cottages with a capacity to host up to 46 guests at the reserve.
The award-winning lodge has a restaurant for the guests, ingredients are carefully selected and strictly from local suppliers.
Alladale’s extensive conservation work is well documented and includes large scale native tree planting, peatland restoration, outdoor learning for teenagers, and multiple wildlife projects.
Their initiative contributes to charity partners such as The European Nature Trust which supports wildlife and conservation projects across Europe.
A milestone in sustainable development is their 90KW hydro-electric turbine power generator, allowing the site to be independent from the main grid and contribute in reducing carbon emission.
The turbine generates enough energy to power the Reserve buildings and the surplus is fed back to the main grid as GREEN ENERGY.
Project requirements.
The Lodge need a secure supply of seasonal fresh produce year-round for guest and staff, the aim it to reduce food milage and to serve the highest quality produce. The closest village food stores are 21km away and sells mostly imported food. During winter there is no local horticulture produce available due to the climate condition and generally a lack of indoor crop producers as well as sustainable farming practice.
The project required consent from the Scottish Environment Protection Agency and Scottish Aquaculture due to the land declared a Wilderness Reserve.
Alladale has a sustainability policy Susti-decl-V1.pdf (alladale.com) to safeguard rivers and the land so the amount of water utilised is limited and the wastewater from the Aquaponic system must be safely disposed in accordance with Waste Regulation Policy.
Due to the remote location during winter months design criteria of the Aquaponic system requires a self-redundant system with the ability to be monitored remotely and alert site staff of any mechanical or electronic malfunction.
Another important factor in design is to make the Aquaponic system simple to operate as it will be managed by personnel new to Aquaponics.
The electricity needs of the Aquaponic system and equipment must be supplied by the Hydro-generator.
The last two aspects to account for are aesthetic and safety, the system is sited in a Nature Reserve and needs minimum visual impact as well as to comply with Public Health and Safety Regulation.
Our Design and Technology solution.
Limited water supply and wastewater management requirement led us to develop the first Integrated Agri-Aquaculture system (IAAS) in Scotland.
IAAS is the integration of aquaculture and soil horticultural crop.
This has been achieved by utilising biologically treated water from the aquaponic system fed by automated irrigation in specially constructed outdoor throughs containing soil, thus increasing the overall productivity of the site by 30%
To create a self-redundant system and simple to operate we decided to install the following devices:
Having Green Energy available presented the right opportunity for the utilisation of Controlled Environment Systems, this will boost system performance by providing green crops during winter that are not locally available and maximise fish productivity.
The system has been constructed with WRAS approved materials and all structures made of local timber to blend in with the natural surroundings.
To maintain a natural profile of the site we chose to apply two specific growing methods, indoor wooden raised beds with clay pebbles and outdoor wooden troughs filled with soil.
You can apply in the internship program by downloading the application form, filling and sending to info@bioaquafarm.co.uk
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[one_third]
Lake Como soup
with hot bread rolls.
Rustica roll
served with Parsley lemon Mayo.
Chicken Goujones
on Winter mixed leaves and sweet chilli sauce.
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[one_third]
Trout fillet grilled
and served with sauté Swiss chard and rosemary roast potatoes.
Trout fillet oven baked
with a white wine lemon and parsley sauce on a bed of sauté cabbage and chunky herbed potatoes.
Trout fish cakes
with béarnaise, rocket salad and root veg slaw.
Smoked Trout Ravioli
with a basil tomato sauce and black olives.
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[one_third_last]
Italian warm Panettone pudding
with brandy sauce.
Berry cheesecake
with blackcurrant coulis.
Italian Tiramisu
Chocolate Torte
and berry coulis and Chantilly cream.
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[one_third]
Fried calamari
with parsley and garlic gremolata dip.
Chicken Milanese strips
with lemon mayo.
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[one_third]
Rosemary infused Local Lamb spiedini
(skewers) with onion, peppers and courgette.
Smoked Trout
and asparagus pasta salad.
Mediterranean roast vegetarian rice salad.
Insalada mista
2 types of Italian garden salad mixed leaves, shaved fennel, tomatoes, carrot, spring onion.
Italian mixed bean salad
cannellini, celery and red onion with herb dressing.
Chickpea salad
with onion, tomato, black olives and Italian balsamic dressing.
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[one_third_last]
Berry cheese cake
with blackcurrant coulis.
Mille feuille vanilla custard tart.
Summer berries and chocolate Torte with ice cream.
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[one_third]
Trout fillet panini
with mixed leaves and lemon aioli.
Smoked trout fish cakes
on a bed of mixed leaves, coleslaw and garlic and parsley mayo.
Breaded trout goujons
on a bed of salad, coleslaw and garlic and parsley mayo.
[/one_third]
[one_third]
Crispy Battered trout
and seasoned potatoes with garlic mayo.
Trout fillet
on bed of mixed salad, tomatoes, coleslaw and aioli.
Smoked & roasted trout wraps
with mixed leaves hearty coleslaw and tzatziki sauce.
Smoked trout roll
with chard and ricotta served with mixed leaves and garlic-lemon mayo.
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[one_third_last]
Blackcurrant & vanilla cheesecake
Custard and cinnamon pastry
Apple and star anise strudel
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