Fiona Richmond, Scotland Food & Drink

Head of Regional Food, Scotland Food & Drink

Passing the time one recent rainy Sunday, I picked up my treasured copy of A Taste of Scotland’s Islands (Birlinn, 2019) by renowned writer and journalist, Sue Lawrence. It evocatively tells tales of her food travels through 20 islands in the Hebrides and Northern Isles, visiting producers and cooks, digging into the history of local specialities as well as discovering contemporary takes on traditional products. The stories, images and recipes are both beautiful and captivating. And, once again, I was struck by the sheer richness and diversity of the products and dishes – some familiar, but others a complete revelation. Think Reestit mutton soup (Shetland speciality); Jura venison gin pie; Crowdie and fish pate; Beremeal shortbread; Ceaan Cropaig (a well-known supplement to fish in years gone by); Luing beef; Scalpay honey posset and Westray wife cheese. Dish after dish, recipe after recipe of exceptional produce, with a story behind it, linked to the islands and their heritage, landscape and culture.

It reminded me of one of the reasons I ventured into the food world, initially as a hobby which morphed into a career, to play some small part in spreading the word about and upholding Scotland’s food culture and heritage and the truly remarkable, quality food and drink produced countrywide. Produced by people who work tirelessly to maintain, preserve but also evolve traditions; keep communities going; care for the land and seas and give locals and visitors a true ‘taste of place’ that helps them get a feel for an area, and its identity, through its food and drink.

I count myself very lucky to be at the heart of that in the industry now, looking after regional food development with Scotland Food & Drink, the leadership organisation at the forefront of driving one of the country’s most valuable and important sectors.

Part of this job includes bringing together and supporting 18 regional food groups across Scotland, from Highlands and Islands to Ayrshire & Arran and Dumfries & Galloway, to Glasgow, Tayside and East Lothian and more. Often unsung, these networks of producers, hospitality and tourism businesses work hard to promote their regional food and drink, support their local suppliers and outlets and ensure that the demand for their area’s produce continues to thrive, organising everything from markets and pop-ups to food and drink trails, online shopping platforms and festivals. They’re the face and voice of their region and are proud to stand up for their suppliers and outlets and wax lyrical about their area’s food and drink credentials.

As we are all looking a bit closer to home these days and, arguably, appreciating what’s around us that little bit more, it’s a good time to reflect on what we all know about the produce in our own regions, the people who make it and the story behind it. Connecting with these regional food groups would be a good place to start, and maybe setting yourself a challenge to discover, for example, one new producer or business where you live or where you’re visiting by shopping with them online or in person; following them on social media and being a cheerleader for them.

So, if you fancy some Forfar bridies in Angus; berries from Tayside; farmhouse cheese from Ayrshire; Orkney scallops; gin from Bute; venison from Argyll; tea grown in walled gardens of Perthshire; buffalo mozzarella from Fife; sea salt from Skye and much more, it’s all there for the taking.

Not only will you be rewarded with exceptional tastes and memorable experiences, but you’ll also be helping to ensure that our regional food and drink story continues to evolve for generations to come.

“Produced by people who work tirelessly to maintain, preserve but also evolve traditions…”