Food for thought...

Campbeltown Courier - - ARGYLL ENTERPRISE WEEK -

Ar­gyll and Bute’s food and drink in­dus­try is worth more than £330mil­lion and is very much a key in­dus­try for the re­gion. Ar­gyll En­ter­prise Week food and drink day presents an op­por­tu­nity to re­flect and dis­cuss ar­eas for growth. Ar­gyll and Bute’s food and drinks in­dus­try will be show­cased at an event in the Loch Fyne Ho­tel, In­ver­aray, on Novem­ber 8, and the day draws its in­spi­ra­tion from the progress busi­nesses have made in rais­ing the pro­file of high qual­ity lo­cal pro­duce, and will dis­cuss fu­ture op­por­tu­ni­ties for growth. Lead­ing the dis­cus­sions will be pro­duc­ers’ co-op­er­a­tive Food from Ar­gyll. Pro­duc­ers will talk about new ideas and ini­tia­tives for dis­tri­bu­tion and lo­gis­tics, which play such a vi­tal role in sup­port­ing those work­ing in a dis­persed re­gion. Other top­ics to be cov­ered in­clude the im­por­tance that is now placed on food tourism within the lo­cal econ­omy. Other top­ics that will be cov­ered in­clude the im­por­tance that is now placed on food tourism within the lo­cal econ­omy. Led by Scot­land Food and Drink, the ses­sion will fo­cus on how to ben­e­fit from tourists who see high-qual­ity food and drink as a rich cul­tural ex­pe­ri­ence and the main rea­son to travel. This means go­ing a step fur­ther than just en­sur­ing that top-qual­ity lo­cal pro­duce is widely avail­able in ho­tels, pubs and restau­rants. It in­volves embed­ding our pro­duce at the heart of as many ac­tiv­i­ties and ex­pe­ri­ences as pos­si­ble. Kerry Al­li­son, of SAC Con­sult­ing, will lead a ses­sion on dig­i­tal mar­ket­ing and brand­ing for food and drink pro­duc­ers. She will fo­cus on which dig­i­tal plat­forms work best for the in­dus­try, how to cre­ate mem­o­rable and en­gag­ing con­tent, and how to mea­sure

suc­cess. There will be a lunchtime mar­ket­place where del­e­gates can meet new mem­bers and part­ners, in­clud­ing Skills De­vel­op­ment Scot­land, De­vel­op­ing Young Work­force, Zero Waste Scot­land, World Host, Co In­no­vate and Uni­ver­sity of High­land and Is­lands. The work­shop will close with a talk by Dun­can Smallman, of Slate Is­lands Sea­weed. This busi­ness com­bines in­tro­duc­ing peo­ple to the won­ders of the ed­i­ble seashore with teach­ing them what sea­weed is and how to col­lect the plants. Dun­can will demon­strate some cook­ing, giv­ing a taste of what is pos­si­ble with dif­fer­ent species. Along with the seashore for­ag­ing, Slate Is­lands Sea­weed is de­vel­op­ing and pro­vid­ing sus­tain­able wild har­vested ed­i­ble sea­weed to restau­rants, and is look­ing to ex­pand its ‘to or­der’ ser­vice. Dun­can says: ‘I have pro­vided seashore for­ag­ing week­ends down on Is­lay and co-hosted Scot­tish Wild food week­ends on Eas­dale. As my back­ground is work­ing with dif­fer­ent species of sea­weed I can of­fer some con­sul­tancy work as well. The aim is to prop­erly move away from just say­ing some­thing con­tains sea­weed to em­pha­sis­ing the flavours dif­fer­ent species can bring to food. It’s all about re­con­nect­ing peo­ple to a food past, al­most but not quite for­got­ten.’ https://aew2017-food.

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