Loch Fyne Oysters, owned by its employees, true to its ethics

I've just spent a very inspirational day with the employees of Loch Fyne Oysters.  This is a company that moved into employee ownership in 2004 and as a result have managed to sustain a very successful business in one of the most beautiful locations on earth.  Had the company been sold to a trade buyer, it would almost certainly have been relocated to somewhere more central.  This would have devastated the local community.  It was particularly beautiful today, surrounded by snow covered hills, looking over the icy loch.

The two Employee Directors, who are employees elected as full Directors with all the responsibilities and liabilities that go with the role, carry a lot of responsibility for communication within the company. One of their initiatives was to start the ECGs; Employee Communication Group meetings.  At these meetings, employees are able to raise any issues they want, ask any questions, and express concerns.  Frances Bremner and Hugh Johnston, the two Employee Directors, were telling me about yesterday's meeting.  Employees had asked about December performance, about maintaining quality standards, and about the forthcoming performance reviews.  There was genuine interest in how the business was doing - the kind of interest you would expect from interested business owners.  Employees were told the truth, December was a good month although the weather had presented major challenges (ironically more of a challenge in the South than it was locally!)  Employees were eager to hear how customers expectations were being met, and also how their performance would be measured.  It sounded like a positive, productive meeting demonstrating a level of transparency and openness that is quite rare in traditionally structured organisations.

What is also rare is the company's commitment to ethically sourced food.  It would have been so easy for the organisation to compromise this commitment during a difficult recession.  However, the scallops are still hand picked by divers, and the salmon is RSPCA Freedom Food accredited. Mussels are grown naturally.  The oyster farming is entirely sustainable, with the oysters feeding only on plankton with no artificial additives at any stage. This is a company that takes provenance seriously.

It's a successful business trading in tough times.  The commitment of the employee owners, together with the implementation of ideas and new practices to constantly delight and increase customers has helped this success.  If you're in the .area - and if you're not it's well worth the journey! - then this Sunday they are launching the Loch Fyne Oyster Bar Sunday Buffet. More details can be found here. If you can't make it, there's always mail order...