Young’s has been proudly serving Britain’s favourite scampi for 70 years and is today (15 June 2016) marking this anniversary with a party at Young’s scampi factory in Annan, Scotland.

Young’s is also launching special commemorative scampi packaging, celebrating 70 years of scampi, emblazoned on the front and an innovative digital and consumer PR campaign in the run up to Father’s Day and through the summer.

Made with succulent langoustines fished off the coast of Scotland and Ireland, and wrapped in Young’s signature breadcrumb, families all over Britain have enjoyed Young’s scampi for almost three generations. Employees from the Annan site and Young’s senior leadership team will come together with the local MSP, Councillors and representatives of Dumfries and Galloway Council, Scottish Enterprise, the NHS and many other key organisations to celebrate.

During the event, the attendees will have the opportunity to sample Young’s delicious scampi, hear more about the history of scampi and celebrate the company’s rich heritage. Young’s Annan site is now going from strength to strength producing 20 tonnes of scampi cores per week, employing over 120 staff.

Young’s Gastro Scampi has featured in the brand’s award winning TV advertising campaign this year and Young’s is celebrating achieving its highest ever house share in scampi.


Pete Ward, Chief Executive of Young’s Seafood Limited, said

“We’re proud that Young’s is Britain’s favourite scampi, enjoyed by families for 70 years. This is a great opportunity to celebrate the continued success of Young’s Scampi and honour the hard work our staff have put into redeveloping the site.

I’d like to thank each and every member of our staff at Young’s Annan and those who have supported us from the local community. With significant market share, we look forward to inspiring even more people to enjoy scampi now and for generations to come.”


Speeches will be given at the event by Pete Ward and Rory Fergusson, Operations/Engineering Manager at Young’s Annan. Attendees will enjoy a scampi lunch and cake to the sound of a traditional piper. Staff at the site will also have the opportunity watch a short film on the history of the site and win prizes in a raffle, with the money raised to be donated to the Royal National Lifeboat Institution charity.

Look out for Young’s competition on social media to win a personalised, commemorative pack of scampi featuring your Dad’s name – the perfect Father’s Day gift for the Dad who has everything! Young’s plans to continue the celebrations with a nationwide consumer PR and digital campaign, including a competition on more than 35 magazine websites to win a cookery school session and luxury hotel break in Scotland. The cookery class will be held with Serge Nollent, Young’s Head of Culinary, the chef who has been instrumental in developing Young’s new scampi dishes. Young’s digital campaign will include recipes, videos, a social media competition and fun ways for people to learn more about scampi and its heritage.

Commenting on the anniversary, Oliver Mundell MSP said

“I am thoroughly looking forward to visiting the Young’s Factory in Annan this week to find out more about the work at the site. Young’s having a factory in Annan is a huge boost for the local economy and the fact they now employ over 120 staff is absolutely fantastic for providing employment opportunities in this area.

The Young’s brand is hugely known across the world and I applaud them for the significant investment that they have put into the Annan factory in recent years which has continued to show their commitment to workers in Annan and the surrounding areas. The staff at the site do a wonderful job on a daily basis and I look forward to hearing many of their fascinating stories about producing the scampi that is enjoyed by families, not just in Annan but across the country.”

David Mundell MP has hailed Young’s factory in Annan as a major success story for employment in his constituency, as the company celebrates the 70th anniversary this week.

David Mundell MP added

“I am always pushing for employment opportunities in my constituency and Young’s of Annan continue to be a huge investor in this region which is very welcome. The fact that now over 120 people are employed at the factory in Annan is a vital source of employment and a guaranteed income for families across this region and beyond. Young’s is a worldwide brand and it is excellent that they continue to be committed to their operations in Annan. The factory would of course not be the success it is without the dedicated staff on a daily basis and it is only right that they get the chance to celebrate in the 70th party celebrations.”

Local Councillor and Chairman of Annan Regeneration Steering Group, Cllr Sean Marshal said “Young’s in Annan continues to be a vital part of the town’s economy and can be rightly proud to celebrate seventy years as a market leader, with a dedicated workforce that continues to deliver a quality product that is the nation’s favourite scampi. “

Cllr Ronnie Ogilvie, Dumfries and Galloway Council, said “I am pleased that the Young’s site is celebrating 70 years of production. I have a connection with the Port Street factory going back many years to the 1960s when my mother worked there. Both my mother and my wife have worked at the site. So all in all the Young’s factory and I have crossed paths a number times over years.”

Notes to Editors

Since creating Young’s original scampi recipe, 70 years ago, Young’s have continued to innovate and develop the recipe in line with consumer preferences. Young’s now provides a range of scampi products across a range of different price points, suitable for every meal, so that everyone can enjoy our scampi – from Young’s Gastro Lemon & Herb Tempura Scampi to Wholetail and Scampi Bites products.

Recent consumer testing, conducted by an independent specialist company, found that Young’s scampi scored the best out of the competitive set tested and above average for products of this nature.


Annan Factory time line

  • 1945 – Young’s (Malcom & Stanley Young) went into partnership with George Willacy to form Shrimp Peelers Ltd on the present factory site.
  • 1946 – Quick freezing technology introduced to the Annan factory for the processing of “shrimp and other shellfish”, Young’s first scampi to be produced on-site.
  • 1947 – Deshelled scampi tails being processed in retailer packs.
  • 1950’s – Name changed to Young’s Potted Shrimps.
  • 1969 – Nitrogen freezing process introduced, establishing the Central Freezing Unit and enabling raw material supply all year round.
  • 1971 – Completion of the present Freezer Hall, Factory & Middle Cold Stores.
  • 1977 – Present office and amenities opened with around 400 employees
  • 1978 – Introduction of water blowing technology to deshell scampi tails.
  • 1980 – Factory awarded Queens Award to Industry for export (langoustines & scallops).
  • 1984 – Ross Foods and Young’s merge as Ross Young’s
  • 1985 – Introduction of “in line” water blowing.
  • 1988 – Hanson Trust acquires Imperial Group.
  • 1989 – UB buys Ross Young’s and merges with UB Frozen Foods.
  • 1989 – Scampi breading and packing processes established on site.
  • 1991 – Frying process and scampi 3 way cook introduced.
  • 1996 – Mechanical Deshelling introduced.
  • 1990’s – Brand leader with Scottish Island Scampi.
  • 1999 – Young’s & Bluecrest merge to form Young’s Bluecrest.
  • 2002 – Additional breading & packing operation transferred to Annan.
  • 2007 – Fryer fire sadly destroys secondary processing on site.
  • 2009 – Factory restarts primary process for the formed market and begins to rebuild.
  • 2011 – Winners of the Food Manufacturing Excellence Award for Seafood Processing.
  • 2014 – Awarded Healthy Working Lives Gold Award for work to promote health and welfare.
  • 2014 – Winners of the NHS Health in the Workplace Award.
  • 2016 – Producing 20tonnes of scampi cores per week employing 120 staff.