So there I was saying how much I didn’t enjoy Young’s Scampi when I read on the BBC today about how ludricously Young’s catch their langoustine (scampi) off the shores of Scotland, ship them to Thailand for peeling, ship them to Grimsby for breading before moving them by lorry down to me here in the south-west.
It sounds mad: shipping UK-caught langoustine thousands of miles to be processed, then back again to be turned into breaded scampi and put on sale.
Now I feel even worse…