Meeting of the Parliament 20 November 2014
I was assuming that neither of us was driving.
We should lunch at the Eusk restaurant, which has a selection of great local foods available that are prepared to a consistently high standard. Before leaving Oban, we should call in to speak to the inspirational John Forteith, who has performed a remarkable service for local producers and local caterers alike and helped to launch brands such as Argyll venison as well as organising local food-and-drink trade shows.
Next, let us take the ferry across to Mull and sample some Isle of Mull cheese; some of the excellent biscuits produced by the Island Bakery; and some handmade chocolates at the Tobermory Chocolate Company.
At this point, Presiding Officer, I suggest that, being busy people, we recruit the services of our friend and colleague Stewart Stevenson and ask him to fly us to Stornoway to sample some of the world-famous black pudding, which has now been granted protected status by the European Union. We will then fly onwards to Orkney, where we will be literally spoilt for choice among high-quality local produce, from locally made crisps, cheese, ice cream and oatcakes to the finest roast beef that I have ever tasted and the best steak that I have had since the one that I had in France a decade or so ago. Indeed, it is hard to find a butcher on Orkney who has not won a prestigious award for the quality of their meat.
After an evening meal in one of Orkney’s many quality restaurants, we could take the overnight ferry for Shetland. Shetland is the place for fish—at which it excels above all parts of the Highlands and Islands—but also for wonderful oatcakes and cheese.
For breakfast, I recommend the smoked haddock and free-range eggs. I have never tasted better. Before we head home, we could have lunch in Frankie’s fish and chip shop in Brae and a quick trip up north to the island of Unst to the UK’s most northerly brewery, the wonderfully named Valhalla brewery, for some of Sonny Priest’s heavenly beer.
In the short time available, I have inevitably missed out more producers of excellent food and drink than I can possibly mention. There is much more to sample and feast upon.
Scotland’s high-quality, locally produced food and drink add greatly to the visitor experience and, therefore, bring quality and added value to our important tourism industry. They add to Scotland’s exports, which are vital in shoring up the UK’s balance of trade deficit. Local consumption of local food and drink saves on food miles, which helps to reduce our greenhouse gasses. Our healthy food contributes to our health and wellbeing. The provenance of our food and drink enhances Scotland’s brand worldwide.
There is no doubt that food and drink are a success story for Scotland. However, the really good news is that we have barely scratched the surface. There is much more to be discovered. It is hard to think of a part of the Highlands and Islands—or, indeed, the whole of Scotland—where new producers are not emerging and recognising the added value of bringing their quality produce to markets at home and abroad.
For many years, we failed to recognise the many opportunities afforded by our wonderful food and drink. Thanks to the Government and the cabinet secretary, that is no longer the case.