becoming the home of scampi and the largest-ever manufacturer of breaded scampi.” Whitby Seafoods was founded by current chairman, Graham Whittle, in 1985 and remains a family-run business. Employees ...

Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. For the mustard mayonnaise, put the mustard ...

The company’s flagship product, Whitby Scampi will be part of an innovative ‘every pack gives back’ promotional campaign this summer. The campaign will see selected speciall ...

Alternatively, deep-fry them in batter, or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustines should be reheated gently; don't re-cook them or they'll toughen.