Foodie haven

Angus to fore of Scottish food industry

What does your role as the sector officer for food and drink involve?

It’s my role to support food and drink companies in the area.

This could be helping them find premises, sources of funding or showing them where they can access training opportunities. I encourage our businesses to collaborate and a big part of my job is introducing people to each other which can lead to really productive working relationships. I organise workshops and seminars and get to do some fun things as well such as taking groups of chefs out to local farms and producers to show them where our food comes from and encourage them to use local food in their menus.

How vibrant is the food scene in Angus at the moment?

Angus is home to some very successful larger businesses such as Mackays, who export jam all over the world, and Strathmore Foods who have Scotland’s leading brand of ready meals. However, I focus the majority of my time on the small, artisan producers who have growth potential.

I started working in the food and drink sector around three years ago and I’ve been amazed at the amount of new businesses I have helped since then. We have some very ambitious young companies in the area who are roasting coffee, pressing fruit juice, distilling gin and vodka, brewing ale, making pies ... the list goes on!

It’s encouraging to see these businesses grow and some have started exporting. Others are diversifying, such as Gin Bothy which is planning to open a visitor centre.

Can you tell me about the Taste of Angus campaign?

Taste of Angus is the promotional campaign that lets everyone know how fantastic our local food and drink is. We recently launched the Taste of Angus Food Charter which businesses or individuals can sign up to, to show their commitment to local food.

62% of holiday-goers think it is important that the food they eat on holiday is sourced locally and this is a great way of showcasing this.

What are some of the key ways local producers can showcase their products?

Farmers markets are a great way of getting started.

Forfar and Montrose are the two most established markets in Angus. Arbroath’s market launched last year which has been a huge success, as has the indoor market in Brechin. Kirriemuir will shortly launch its market. Food events can be a huge draw for visitors and locals.

Trade shows are very important for fledgling businesses but can be expensive to attend.

Earlier this year we took a group of business to the Farm Shop & Deli Show in Birmingham. This gave them the exposure of going to a show, without the huge overheads of going as an individual business. This worked well and we are looking at going to another show next year.

How important was the Open as an opportunity for local producers?

The Open offered fantastic opportunities for local producers and retailers. We organised a schedule of food tastings on the Scotland Home of Golf stand we shared with VisitScotland.

We had really good feedback from visitors who got to try a whole range of treats including Arbroath Smokies, Forfar bridies, strawberries and of course a wee local tipple. Representatives from Royal Portrush where the Open is being held next year went home with supplies of local Sarah Gray’s jam and are concerned about how they are going to match up to our offering next year!

How are you hoping to continue to grow the food and drink economy in the region?

In light of what is happening around Tay Cities Deal we have been working much more at a regional level and undertaking joint activity with Perth & Kinross and Fife councils.

We have organised regional seminars and training events.

This is a sensible approach to take as all our businesses are looking for the same type of support.

We can offer them more when we use joint resources and they get the chance to network and collaborate with a wider range of businesses.

Ambitious young companies in the area are roasting coffee, distilling gin, brewing ale, making pies... the list goes on