CELEBRATING OUR FLOURISHING FOOD AND DRINK SECTOR Scotland’s natural environment is the foundation of our thriving food and drink sector, and this could not be truer anywhere than it is in the Highlands and Islands. Farmers, fishermen and producers from the region have an abundant and enviable larder to share. Today, tourists and locals across Scotland can feast on the freshest langoustines, mussels and salmon; they can savour the choicest cuts of beef, lean venison, rare breed pork and lamb. Locally sourced, in-season produce is hero-ed on menus in restaurants across the country. Shops are bursting with locally grown vegetables and locally produced cheese, chutneys, jams and biscuits. The drinks scene is equally vibrant, offering everything from peaty Islay whiskies and Highland malts to artisan gin and craft beer.
Last year, industry leadership body Scotland Food & Drink, with the backing of the Scottish Government, launched a new £250,000 fund to support the ongoing development of Scotland’s regional food groups. This is a key action in the national Food & Drink Recovery Plan which was launched in November 2020. The impact of COVID-19 has been serious, with up to £3bn of revenue estimated to have been lost from the industry in 2020. The recovery plan aims to go beyond recouping those losses, acting as a springboard to a more resilient and stronger future. The recovery plan is driven by the Scotland Food & Drink Partnership, a unique collaboration between industry organisations, Scottish Government and its enterprise agencies, including HIE. Today, there are 18 regional food groups across the country, including seven in the Highlands and Islands, all looking to celebrate and support local food and drink and put their produce firmly on the map. The groups bring together producers, retailers, hospitality and tourism businesses and other stakeholders. They help promote regional food, encourage people to shop local and develop food tourism events and projects, as well as supporting initiatives to create new opportunities or to problem-solve common issues. Fiona Richmond, head of regional food at Scotland Food & Drink, says: “Regional food groups have a pivotal role to play in the successful growth and development of Scotland’s food, drink and food tourism sectors, especially in the recovery from COVID-19.” Fiona Richmond
Although our larder has long been this plentiful, it hasn’t always been so accessible – and nationally we haven’t always made the most of it. The Scottish artisan food and drink industry has responded to the increasing demand from countries around the globe for quality produce with strong provenance. Locally we have reconnected with our producers and products during lockdown, and this has rekindled an enjoyment of local food and drink on our doorstep. Regional food groups play a key role in helping local producers showcase and sell their produce at home and further afield.
SUPPORTING AND INSPIRING SUCCESS
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“The Highlands and Islands has a diverse mix of regional food groups with energy, ambition and a commitment to championing their local areas. By providing funding and industry support we hope to strengthen the growing network of groups, encouraging visitors and locals alike to enjoy the incredible produce of Scotland’s most exciting food and drink regions.”
