Kay Wilson takes up Scottish Agritourism Board position

Scottish Agritourism, the official body for the agritourism sector in Scotland, formed in June 2020 under the umbrella of the Scottish Tourism Alliance, is soon to become a standalone organisation. In preparation for the move, local Scottish Agritourism member, Kay Wilson of Lennox of Lomond, has been elected to represent the membership on the new Scottish Agritourism board.

Until now Kay has represented Argyll and the Isles as destination leaders for Scottish Agritourism, and has now been elected to the new board. Kay and her family are also the current Scottish Enterprise Agritourism Monitor Farmers for West Central Scotland. Kay has been elected alongside fellow Destination Leader, Robert Wilson, of Wilsons Farm and Kitchen in the Scottish Borders.

Kay is the 11th generation of the Lennox family to farm at Shemore and Shantron Farms. The 4,000-acre tenant farm produces Scotch lamb and Scotch beef on the hills above Loch Lomond and has been offering agritourism to visitors for 50 years this year.

Commenting on the new board appointments, Caroline Millar, Scottish Agritourism sector lead, said: ‘I am delighted Kay and Robert are keen to continue to contribute to the development of the agritourism sector by stepping up from their Destination Leader roles to board positions. Along with the other Destination Leaders, they have worked hard over the past 18 months to raise the profile of Scottish Agritourism within the Scottish economy while supporting other businesses, and growing their own agritourism ventures at home. I look forward to continuing to work with them over the next two years.’

Speaking about her appointment, Kay said: ‘I am honoured to be elected on to the Scottish Agritourism Board. I have enjoyed my role as Destination Leader for Argyll and the Isles and I am looking forward to being on the board and continuing to support Scottish Agritourism members and developing the sector.’

The Scottish agritourism sector, which covers tourism or leisure on a working farm, croft or estate producing food, has seen natural growth in recent years, mainly down to increased interest in local food provenance and a trend towards ‘staycations’.